Esters-buliding-blocks

Yuan, Yuan published the artcileIdentification of floral scent profiles in bearded irises, Synthetic Route of 110-42-9, the main research area is iris flower caryophyllene linalool citronellol methyl cinnamate thujopsene; GC-MS; SPME; bearded iris; floral scent component.

Bearded irises are ornamental plants with distinctive floral fragrance grown worldwide. To identify the floral scent profiles, twenty-seven accessions derived from three bearded iris, including Iris. germanica, I. pumila and I. pallida were used to investigate the composition and relative contents of floral scent components by headspace solid-phase microextraction (HS-SPME) and gas chromatog.-mass spectrometry (GC-MS). A total of 219 floral scent components were detected in blooming flowers. The scent profile varied significantly among and within the three investigated species. Principal component anal. (PCA) indicated that terpenes, alcs. and esters contributed the most to the floral scent components and 1-caryophyllene, linalool, citronellol, Me cinnamate, β-cedrene, thujopsene, Me myristate, linalyl acetate, isosafrole, nerol, geraniol were identified as the major components. In a hierarchical cluster anal., twenty-seven accessions could be clustered into six different groups, most of which had representative scent components such as linalool, citronellyl acetate, thujopsene, citronellol, Me cinnamate and 1-caryophyllene. Our findings provide a theor. reference for floral scent evaluation and breeding of bearded irises.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Synthetic Route of 110-42-9.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Jin, Xiaofan published the artcileCombination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as starter culture to produce mango slurry: microbiological, chemical parameters and antioxidant activity, Formula: C9H18O2, the main research area is Lactobacillus Saccharomyces mango slurry probiotic product microbiol antioxidant; Lactobacillus plantarum; Saccharomyces cerevisiae; antioxidant power; mango slurry; probiotic product; volatile compounds.

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcs. and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′ -azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-d. lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Jin, Xiaofan published the artcileCombination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as starter culture to produce mango slurry: microbiological, chemical parameters and antioxidant activity, Computed Properties of 106-32-1, the main research area is Lactobacillus Saccharomyces mango slurry probiotic product microbiol antioxidant; Lactobacillus plantarum; Saccharomyces cerevisiae; antioxidant power; mango slurry; probiotic product; volatile compounds.

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcs. and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′ -azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-d. lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Jin, Xiaofan published the artcileCombination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as starter culture to produce mango slurry: microbiological, chemical parameters and antioxidant activity, Related Products of esters-buliding-blocks, the main research area is Lactobacillus Saccharomyces mango slurry probiotic product microbiol antioxidant; Lactobacillus plantarum; Saccharomyces cerevisiae; antioxidant power; mango slurry; probiotic product; volatile compounds.

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcs. and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′ -azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-d. lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Dong, Yinghua published the artcileEffects of exogenous KT and BA on fruit quality in strawberry (Fragaria vesca), SDS of cas: 111-11-5, the main research area is Fragaria kinetin 6benzylaminopurine myricetin quercetin kaempferol fruit quality.

Due to developing production methods and increasing consumption levels, improvement of fruit quality has become a focus of research. Cytokinins are important hormones that affect fruit quality. In this study, exogenous KT (Kinetin) and BA (6-Benzylaminopurine) were applied 1, 3, 5, 7 and 9 days after pollination to study the effect of cytokinins on the quality of strawberry (Fragaria vesca) fruit. The results showed that exogenous KT and BA significantly increased the weight and soluble sugar content of strawberry fruit at late stages of fruit development (27 and 31 DAP). KT and BA treatments up-regulated the expression levels of FvePAL6, FveCHS, FveMYB1, and FveMYB10 at 31 DAP, thus increasing the anthocyanin content. At the red fruit stage, the anthocyanin content of fruits treated with KT and BA were 1.59 and 1.45 times, resp., higher than that of the control. KT and BA elevated the levels of antioxidants such as ascorbic acid and total phenolics. Also, KT and BA increased the content of myricetin, quercetin, and kaempferol. In addition, KT and BA reduced the relative contents of several aromatic substances. Our results indicate that KT and BA treatments had a significant effect on the improvement of strawberry fruit quality.

Journal of Horticultural Science & Biotechnology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Dong, Yinghua published the artcileEffects of exogenous KT and BA on fruit quality in strawberry (Fragaria vesca), Application of Methyl decanoate, the main research area is Fragaria kinetin 6benzylaminopurine myricetin quercetin kaempferol fruit quality.

Due to developing production methods and increasing consumption levels, improvement of fruit quality has become a focus of research. Cytokinins are important hormones that affect fruit quality. In this study, exogenous KT (Kinetin) and BA (6-Benzylaminopurine) were applied 1, 3, 5, 7 and 9 days after pollination to study the effect of cytokinins on the quality of strawberry (Fragaria vesca) fruit. The results showed that exogenous KT and BA significantly increased the weight and soluble sugar content of strawberry fruit at late stages of fruit development (27 and 31 DAP). KT and BA treatments up-regulated the expression levels of FvePAL6, FveCHS, FveMYB1, and FveMYB10 at 31 DAP, thus increasing the anthocyanin content. At the red fruit stage, the anthocyanin content of fruits treated with KT and BA were 1.59 and 1.45 times, resp., higher than that of the control. KT and BA elevated the levels of antioxidants such as ascorbic acid and total phenolics. Also, KT and BA increased the content of myricetin, quercetin, and kaempferol. In addition, KT and BA reduced the relative contents of several aromatic substances. Our results indicate that KT and BA treatments had a significant effect on the improvement of strawberry fruit quality.

Journal of Horticultural Science & Biotechnology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Ianni, A. published the artcileShort communication: Compositional characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed with a dietary supplementation of dried grape pomace, Recommanded Product: Ethyl octanoate, the main research area is Vitis pomace caciotta cheese aromatic sensory profile; caciotta cheese; grape pomace; polyphenols; volatile compounds.

The aim of the present work was to explore the chem.-sensorial characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed a diet enriched with grape pomace obtained from red grape (Vitis vinifera L.). Dietary enrichment with grape pomace influenced the production of caciotta cheeses in interesting ways from a compositional point of view, as cheese samples were rich in polyphenols, giving a high antioxidant potential. From a biochem. standpoint, we noted a slight decrease of proteolysis during ripening, whereas, according to the anal. of volatile compounds, lipolysis was the most relevant phenomenon in samples. The presence of bioactive compounds also modified the fatty acid profile of milk and cheese, leading to an increase in concentration of linoleic, vaccenic, and rumenic acids. No significant variations were found in the sensory profile. These results showed the potential of dietary grape pomace intake to influence the chem.-nutritional and nutraceutical properties of cow milk and cheeses, whose introduction to the market could be attractive to consumers, providing interesting implications for the dairy industry. Finally, our results identified of a valid use of an agro-industrial byproduct, grape pomace, whose disposal generally presents economic and environmental problems.

Journal of Dairy Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Ianni, A. published the artcileShort communication: Compositional characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed with a dietary supplementation of dried grape pomace, Name: Ethyl nonanoate, the main research area is Vitis pomace caciotta cheese aromatic sensory profile; caciotta cheese; grape pomace; polyphenols; volatile compounds.

The aim of the present work was to explore the chem.-sensorial characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed a diet enriched with grape pomace obtained from red grape (Vitis vinifera L.). Dietary enrichment with grape pomace influenced the production of caciotta cheeses in interesting ways from a compositional point of view, as cheese samples were rich in polyphenols, giving a high antioxidant potential. From a biochem. standpoint, we noted a slight decrease of proteolysis during ripening, whereas, according to the anal. of volatile compounds, lipolysis was the most relevant phenomenon in samples. The presence of bioactive compounds also modified the fatty acid profile of milk and cheese, leading to an increase in concentration of linoleic, vaccenic, and rumenic acids. No significant variations were found in the sensory profile. These results showed the potential of dietary grape pomace intake to influence the chem.-nutritional and nutraceutical properties of cow milk and cheeses, whose introduction to the market could be attractive to consumers, providing interesting implications for the dairy industry. Finally, our results identified of a valid use of an agro-industrial byproduct, grape pomace, whose disposal generally presents economic and environmental problems.

Journal of Dairy Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Jin, Sanjun published the artcileEffects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos), Application of Methyl octanoate, the main research area is dietary resveratrol Anas oxidative stability meat quality; Drip loss; Meat quality; Volatile compounds; Water distribution.

The effects of dietary resveratrol (0, 300, 400 and 500 mg/kg) on the chem. composition, antioxidative capacity, meat quality and volatile compound concentrations of duck meat were investigated. The results showed that dietary resveratrol had no significant effects on the chem. composition Dietary resveratrol supplementation increased superoxide dismutase, glutathione peroxidase, catalase activity, pH15 min, pH24 h and color, and reduced the malondialdehyde, and carbonyl contents and shear force, thereby improving water mobility and distribution (T2b, T21, T22), drip loss, cooking loss and volatile compounds concentration of duck meat. In conclusion, dietary resveratrol supplementation improved the meat quality of ducks by enhancing the antioxidant capacity, improving the color and shear force, and suppressing lipid and protein oxidation, and 500 mg/kg dietary resveratrol had the greatest effect in this study.

Food Chemistry published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Luo, Ji published the artcileEffects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham, Category: esters-buliding-blocks, the main research area is volatile compound salt substitution ripening proteolysis lamb ham; Flavour compounds; Free amino acids; Lamb ham; Protein degradation; Salt substitution; Temperature.

The effects of partial NaCl substitution combined with high-temperature ripening on the proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated. Two salt treatments, I (0% KCl + 100% NaCl) and II (25% KCl + 75% NaCl), were considered. Although some studies have analyzed the influences of salt substitution on volatile compounds of dry-cured ham, no studies have evaluated lamb ham produced in China. Intensifying the high-temperature ripening lead to an increase in the formation of flavors generated by the Maillard reaction and Strecker degradation in both treatments, also, had a pos. influence on proteolysis index and content of total free amino acids during the ripening stage. The application of 25% KCl did not influence the formation of volatiles during curing stage, however, there were more volatiles came from amino acids degradation in the final products with 25% KCl. Therefore, sodium reduction combined with high-temperature ripening may be an alternative method to manufacture Chinese dry-cured lamb hams.

Food Research International published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics