Esters-buliding-blocks

Niu, Yunwei published the artcileCharacterization of odor-active volatiles and odor contribution based on binary interaction effects in mango and vodka cocktail, Recommanded Product: Ethyl octanoate, the main research area is vodka cocktail mango limonene betacaryophyllene terpinolene 3carene odor; perceptual interaction; synergistic effect; volatile compounds.

Thirty-six volatile compounds, composed of 18 esters, 10 terpenes, and 8 others, were detected by headspace-solid phase microextraction (HS-SPME) equipped with gas chromatog.-mass spectrometry (GC-MS) in mango and vodka cocktail. Moreover, these compounds were detected by olfactometry using aroma intensities. Comparing these compounds revealed that the aroma intensities (AIs) of limonene, 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate were higher than others (AIs ≥ 4). In this context, limonene was selected as the reference compound on the basis of the strongest component model. The aim of this study was to determine the perceptual interaction between limonene and 3-carene, myrcene, β-caryophyllene, citronellyl propanoate, resp., in a binary mixture In addition, feller’s addition model revealed that limonene presented an addition effect when combined with 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate. It could be stated that these compounds played an important role in the aroma of mango and vodka cocktail. The results demonstrated that mol. structure and the ratio between compounds affected the synergistic effect, and compounds with similar structure and aroma were more prone to undergo addition and synergy.

Molecules published new progress about Esters 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

Luo, Manli published the artcileInsights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of Nanguo pears, Application of Ethyl octanoate, the main research area is volatile ester LOX signaling ripening Nanguo pear; LOX pathway; Post-harvest ripening; Volatile ester; ‘Nanguo’ pear.

Nanguo pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening and examining their roles through principal component anal. (PCA), partial least-square regression (PLSR), and correlation anal. In pears ripening to the optimum taste period (OTP), components and contents of volatile esters reached a peak, of which Et butanoate, Et hexanoate, and hexyl acetate were most prominent. Linoleic acid and linolenic acid contents rose greatly until OTP and then declined; the activities of LOX, alc. dehydrogenase (ADH), and alc. acyltransferase (AAT) increased progressively until the OTP. Among the genes involved in LOX-pathway, the expressions of PuLOX3, PuADH3, and PuAAT contributed most to changes of total ester and main esters in Nanguo pears.

Food Chemistry published new progress about Esters 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, Application of Ethyl octanoate.

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

Tufariello, M. published the artcileSelection of an autochthonous yeast starter culture for industrial production of Primitivo “”Gioia del Colle”” PDO/DOC in Apulia (Southern Italy), Safety of Ethyl 3-hydroxybutanoate, the main research area is autochthonous yeast starter culture primitivo PDO DOC.

The aim of the present study was to isolate and characterize yeast strains as good candidates for driving the industrial fermentation process, from natural must fermentations of “”Primitivo”” grape cultivar, grown in the PDO/DOC “”Gioia del Colle”” (Apulia, Southern Italy). The selection protocol was based on parameters such as low production of acetic acid and hydrogen sulfide, complete sugar consumption during fermentation, significant production of some classes of volatile mols. responsible for wine aroma. Three Saccharomyces cerevisiae strains, named ITEM14088, ITEM14090 and ITEM14093, successfully dominated the fermentation process and contributed to increase organoleptic quality of the produced wines. The best performing strain, namely ITEM14093, was used as fermentation starter for three different industrial vinifications. The wines obtained were characterized by high levels of esters, associated to fruity nuances, as well as of alcs. responsible for vinous, sweet and floral notes. Furthermore, from a sensory point of view, all wines were pos. judged, being characterized by frankness, gustatory persistence and intensity, good balance and body wine.

LWT–Food Science and Technology published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Safety of Ethyl 3-hydroxybutanoate.

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

Tufariello, M. published the artcileSelection of an autochthonous yeast starter culture for industrial production of Primitivo “”Gioia del Colle”” PDO/DOC in Apulia (Southern Italy), Quality Control of 106-32-1, the main research area is autochthonous yeast starter culture primitivo PDO DOC.

The aim of the present study was to isolate and characterize yeast strains as good candidates for driving the industrial fermentation process, from natural must fermentations of “”Primitivo”” grape cultivar, grown in the PDO/DOC “”Gioia del Colle”” (Apulia, Southern Italy). The selection protocol was based on parameters such as low production of acetic acid and hydrogen sulfide, complete sugar consumption during fermentation, significant production of some classes of volatile mols. responsible for wine aroma. Three Saccharomyces cerevisiae strains, named ITEM14088, ITEM14090 and ITEM14093, successfully dominated the fermentation process and contributed to increase organoleptic quality of the produced wines. The best performing strain, namely ITEM14093, was used as fermentation starter for three different industrial vinifications. The wines obtained were characterized by high levels of esters, associated to fruity nuances, as well as of alcs. responsible for vinous, sweet and floral notes. Furthermore, from a sensory point of view, all wines were pos. judged, being characterized by frankness, gustatory persistence and intensity, good balance and body wine.

LWT–Food Science and Technology published new progress about Esters 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, Quality Control of 106-32-1.

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

Ji, Xiaoyue published the artcileInvestigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis, Application In Synthesis of 106-32-1, the main research area is Chinese fermented soybean curd volatile component HSSPME GCMS.

Volatile flavor substances in com. sufu samples of different brands were investigated by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Principal component anal. and cluster anal. of volatile substances for evaluating and distinguishing between nine com. sufu samples were carried out. The results were that a total of 36-six volatiles were identified successfully in nine different brands of sufu, including 7 alcs., 22 esters, and 6 other organic compounds Sufu can be classified into five categories by cluster anal. according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. HS-SPME-GC/MS combined with multivariate statistical anal. was developed to comprehensively compare volatile components in nine brands of com. sufu with large market share in China. The anal. results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chem. substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products.

Journal of Food Processing and Preservation published new progress about Esters 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, Application In Synthesis of 106-32-1.

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

Ji, Xiaoyue published the artcileInvestigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis, Computed Properties of 5405-41-4, the main research area is Chinese fermented soybean curd volatile component HSSPME GCMS.

Volatile flavor substances in com. sufu samples of different brands were investigated by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Principal component anal. and cluster anal. of volatile substances for evaluating and distinguishing between nine com. sufu samples were carried out. The results were that a total of 36-six volatiles were identified successfully in nine different brands of sufu, including 7 alcs., 22 esters, and 6 other organic compounds Sufu can be classified into five categories by cluster anal. according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. HS-SPME-GC/MS combined with multivariate statistical anal. was developed to comprehensively compare volatile components in nine brands of com. sufu with large market share in China. The anal. results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chem. substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products.

Journal of Food Processing and Preservation published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Computed Properties of 5405-41-4.

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

Ji, Xiaoyue published the artcileInvestigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis, Computed Properties of 41114-00-5, the main research area is Chinese fermented soybean curd volatile component HSSPME GCMS.

Volatile flavor substances in com. sufu samples of different brands were investigated by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Principal component anal. and cluster anal. of volatile substances for evaluating and distinguishing between nine com. sufu samples were carried out. The results were that a total of 36-six volatiles were identified successfully in nine different brands of sufu, including 7 alcs., 22 esters, and 6 other organic compounds Sufu can be classified into five categories by cluster anal. according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. HS-SPME-GC/MS combined with multivariate statistical anal. was developed to comprehensively compare volatile components in nine brands of com. sufu with large market share in China. The anal. results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chem. substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products.

Journal of Food Processing and Preservation published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

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

Balcerek, Maria published the artcileEffect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates, Related Products of esters-buliding-blocks, the main research area is Prunus distillate filtration turbidity volatile compound; Cold storage; Fatty acid esters; Fruit distillate; Turbidity; Volatile compounds.

The purpose of this study was to investigate the effect of alc. strength by volume (ASV) and storage conditions on turbidity in plum brandies. Different types of filter sheet were also tested for their effects on turbidity, as well as on the chem. composition and organoleptic characteristics of the distillates. The raw materials used were two plum distillates with initial ASVs of 76.77% volume/volume and 81.92% volume/volume The distillates were diluted to alc. contents of 37.5%, 40% and 50% volume/volume and stored under various conditions for 64 days. Filtration was performed using two depth filter sheets, with nominal retention rates of 0.40-0.48μm and 0.80μm, or with an activated carbon-based filter sheet. The lowest turbidity was observed in samples stored at ambient temperature with an ASV of 50% volume/volume Reducing the alc. content and storage temperature caused turbidity to increase. Samples prepared from distillate with an initial alc. content of 76.77% volume/volume were characterized by significantly higher turbidity than those produced from spirit with an initial ASV of 81.92% volume/volume Lowering the storage temperature resulted in a larger decrease in the concentration of volatile compounds after filtration. Use of an activated carbon filter sheet caused the greatest decrease in the majority of volatiles. Use of a filter sheet with a nominal retention rate of 0.80μm led to the greatest improvement in the organoleptics of the tested plum distillates.

Journal of Food Science and Technology (New Delhi, India) published new progress about Esters 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, Related Products of esters-buliding-blocks.

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

Dzedze, N. published the artcileWine chemical, sensory, aroma compound and protein analysis of wines produced from chemical and biological fungicide treated Chenin blanc grapes, HPLC of Formula: 5405-41-4, the main research area is sensory property aroma wine fungicide grapes.

Fungal diseases in vineyards are one of the main causes leading to economic losses within the viticulture sector and are continuously increasing with time. The most common of these fungal diseases are powdery mildew, downy mildew and gray mold which are controlled by the use of fungicides. However, fungicide residues can alter the fermentation process and prevent some biochem. pathways of yeast metabolism involved in phenolic and/or aroma compound production that are critical for sensory quality. In this study, Chenin blanc grapes treated with chem. and natural fungicides were used to produce small-scale wines and laboratory-scale fermentations Small-scale wines were made according to the standard Nietvoorbij exptl. wine making procedure. From the results obtained in the above study, it was concluded that the inoculated yeast strains used for wine making completed the fermentations at a similar rate to their resp. controls (registered fungicide). In addition, small-scale cellar fermentations showed that the fungicide treatments (1x the recommended dosage [Treatment 1] and 2x the recommended dosage [Treatment 2]) compared to the controls had no notable neg. effects on wine aroma and sensory profiles although differences were observed in the proteins expressed after the fermentation The chem. and biol. fungicides had no notable effects on the wine making procedure and quality of resulting wines compared to the registered fungicide.

Food Control published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.

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

Fischer, Gabriel published the artcileOptimized solid phase-assisted synthesis of dendrons applicable as scaffolds for radiolabeled bioactive multivalent compounds intended for molecular imaging, Category: esters-buliding-blocks, the main research area is radiosynthesis dendron scaffold mol imaging radiotracer PET.

Dendritic structures, being highly homogeneous and sym., represent ideal scaffolds for the multimerization of bioactive mols. and thus enable the synthesis of compounds of high valency which are e.g., applicable in radiolabeled form as multivalent radiotracers for in vivo imaging. As the commonly applied solution phase synthesis of dendritic scaffolds is cumbersome and time-consuming, a synthesis strategy was developed that allows for the efficient assembly of acid amide bond-based highly modular dendrons on solid support via standard Fmoc solid phase peptide synthesis protocols. The obtained dendritic structures comprised up to 16 maleimide functionalities and were derivatized on solid support with the chelating agent DOTA. The functionalized dendrons furthermore could be efficiently reacted with structurally variable model thiol-bearing bioactive mols. via click chem. and finally radiolabeled with 68Ga. Thus, this solid phase-assisted dendron synthesis approach enable s the fast and straightforward assembly of bioactive multivalent constructs for example applicable as radiotracers for in vivo imaging with Positron Emission Tomog. (PET).

Molecules published new progress about Dimers Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 882847-32-7 belongs to class esters-buliding-blocks, name is 1-(9H-Fluoren-9-yl)-3-oxo-2,7,10,13,16,19-hexaoxa-4-azadocosan-22-oic acid, and the molecular formula is C28H37NO9, Category: esters-buliding-blocks.

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