Esters-buliding-blocks

Zheng, Xiu-Cheng published the artcilePreparation and catalytic performance of tungstophosphoric acid anchored to SiO2@graphene aerogel 3D porous catalysts for the synthesis of ethyl levulinate biofuel, Related Products of esters-buliding-blocks, the main research area is ethyl levulinate biofuel esterification catalyst levulinic acid ethanol; tungstophosphoric acid silica graphene aerogel porous catalyst.

As fuel additives, Et levulinate (EL) can be used up to 5 wt% directly in the regular diesel engines, which can overcome the limited stock of fossil fuels and reduce the environment pollutions to some extent. In this work, the three-dimensional porous hybrids consisting of SiO2 and graphene aerogel, which are denoted as SiO2@GA, are facilely assembled and used as supports for H3PW12O40 (HPW)-based solid acid catalysts. Structural anal. confirms that the resultant HPW/SiO2@GA catalysts possess unique porous structure (SBET ≥ 257 m2 g-1, Vp ≥ 0.450 cm3 g-1) and exhibit excellent catalytic performance in the synthesis of EL by the esterification of levulinic acid (LA) with ethanol. The conversion of LA can be as high as 92.4% under the reaction conditions. Furthermore, various catalytic reaction parameters are also optimized over the 10 weight% HPW/SiO2@GA catalysts, which exhibit the highest turnover frequency (TOF = 83.91 mmol g-1 h-1) among the resultant catalysts. The results confirm the promising application of the HPW/SiO2@GA heterogeneous catalysts in the synthesis of biofuel.

Journal of Porous Materials published new progress about Aerogels. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Related Products of esters-buliding-blocks.

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

Varela, Cristian published the artcileEffect of aeration on yeast community structure and volatile composition in uninoculated chardonnay wines, Quality Control of 106-32-1, the main research area is uninoculated chardonnay wine aeration yeast community structure volatile composition.

Uninoculated wines are regarded as having improved mouthfeel and texture and more complex flavor profiles when compared to wines inoculated with com. S. cerevisiae strains. Uninoculated fermentation involves a complex microbial succession of yeasts and bacteria during fermentation Microbial population dynamics are affected by several factors that can ultimately determine if a particular species or strain contributes to wine aroma and flavor. In this work, we have studied the effect of aeration, a common winemaking practice, on the yeast microbiota during uninoculated Chardonnay wine fermentation The timing of aeration and then aeration intensity were evaluated across two successive vintages. While the timing of aeration significantly impacted fermentation efficiency across oxygen treatments, different levels of aeration intensity only differed when compared to the non-aerated control ferments. Air addition increased the viable cell population size of yeast from the genera Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in both vintages. While in 2019, a high relative abundance was found for Hanseniaspora species in aerated ferments, in 2020, T. delbrueckii was visibly more abundant than other species in response to aeration. Accompanying the observed differences in yeast community structure, the chem. profile of the finished wines was also different across the various aeration treatments. However, excessive aeration resulted in elevated concentrations of Et acetate and acetic acid, which would likely have a detrimental effect on wine quality. This work demonstrates the role of aeration in shaping yeast population dynamics and modulating a volatile profile in uninoculated wines, and highlights the need for careful air addition to avoid a neg. sensory impact on wine flavor and aroma.

Fermentation published new progress about Aeration. 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

Katam, Keerthi published the artcileEffect of solids retention time on the performance of alga-activated sludge association in municipal wastewater treatment and biofuel production, Computed Properties of 110-42-9, the main research area is Chlorella Scenedesmus activated sludge municipal wastewater treatment biofuel production.

Abstract: This research studied the effect of solids retention time (SRT) on algal-activated sludge (AAS) association in carbon-nitrogen-phosphorus removal and lipid synthesis from municipal wastewater. Five 500-mL test reactors were operated at different SRTs (2, 4, 6, 8, and 10 days) parallelly, in a draw-and-fill mode with external aeration. The organic carbon (C), nitrogen (N), and phosphorus (P) removal were pos. correlated with SRT. The highest C, N, and P removal rates of 89, 73, and 91% were observed at 10-day SRT. The algal percentage was more than 60% in the mixed biomass at all the SRTs at a steady state. The lipid content ranged from 15 to 30% and declined with an increase in SRT, with 60% saturated and monounsaturated fatty acid at all the SRTs. The cetane number varied from 56 to 64 indicating a good-quality biofuel. The Fourier transform IR spectroscopy transmittance spectrum for 10-day SRT biomass showed the presence of chloroalkane, alcs., phenols, alkane, esters, allene, alkynes, and phosphine. The AAS system can be used as the main treatment unit for treating municipal wastewater in a single reactor with SRT greater than 4 days.

Journal of Applied Phycology published new progress about Aeration. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Computed Properties of 110-42-9.

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

Yao, Di published the artcileEffect of microbial communities on the quality characteristics of northeast soybean paste: Correlation between microorganisms and metabolites, Quality Control of 111-11-5, the main research area is soybean paste microorganism metabolite microbial community.

To systematically explore the impact of microbial community composition on the quality characteristics of northeast soybean paste, the microbial community structure was determined by high-throughput sequencing technol. and the flavor substance, free amino acid (FAA) and biogenic amine (BA) contents were determined by HS-SPME-GC-MS and HPLC. Furthermore, the correlation between microorganisms and metabolites was investigated. The results indicated that the core bacteria mainly included Tetragenococcus, Bacillus and Lactobacillus; Candida_f__norank, Wickerhamomyces and Aspergillus were the dominant fungi. A total of 139 flavor compounds were detected in all samples, and decamethylcyclopentasiloxane, isoamyl phenylacetate and octamethylcyclotetrasiloxane accounted for the highest proportion. A total of 24 FAAs were detected in the soybean paste. Pantoea, Kroppenstedtia and Kocuria were significantly pos. correlated with most FAAs (p < 0.05). Addnl. 5 BAs were detected in the soybean paste, and the contents of BAs in Y4 were highest, which was affected by different microbes. This study provided relevant information for the microbial community composition and metabolites of northeast soybean paste, which was of great significance for understanding the characteristics and safety of soybean paste. LWT--Food Science and Technology published new progress about Acaulium. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Li, Huamin published the artcileComparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations, Safety of Ethyl nonanoate, the main research area is Saccharomyces raspberry wine alc fermentation; Alcoholic fermentation; HS-GC-IMS; Raspberry wine; Sensory evaluation; T. delbrueckii; Volatile compounds.

Torulaspora delbrueckii is a widely studied non-Saccharomyces yeast, described as having a pos. impact on the organoleptic quality of wines, however, little is known about its impact on the production of raspberry wine. In this study, we compared combined use of S. cerevisiae/T. delbrueckii pair, i.e., in sequential inoculation (RT) and co-fermentation (RC) modes, with spontaneous fermentation (RU) and single S. cerevisiae inoculation (RS), on various properties of raspberry wine including fermentation behaviors (using yeast counts and next-generation sequencing method), basic composition (by OIV, 2019), volatile profile (using headspace-gas chromatog.-ion mobility spectrometry), sensory property (by quant. descriptive analyses) and biogenic amine levels. All the alc. fermentations were completed within 9 days; T. delbrueckii was inhibited by S. cerevisiae in the co-culture; and Saccharomyces and Mrakia were the most abundant species in RU. A total of 40 aromas was identified, with RT abundant in volatile esters, ketones and terpenes and others showing relatively lower intensities. During sensory evaluation, RT was characterized by ‘fruity’ and ‘sweet’ notes; RC was notable for a high ‘floral’ attribute; RU scored the highest in ‘pungent’ and RS showed intermedium intensities for most descriptors. Partial least squares regression showed the relationship between aromas and sensory descriptors. As for biogenic amine, RU contained the highest total amount and RS had the least. Overall, RT had greater potential to be used in the production of raspberry wine.

Food Research International published new progress about Raspberry. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.

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

Li, Huamin published the artcileComparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations, SDS of cas: 106-32-1, the main research area is Saccharomyces raspberry wine alc fermentation; Alcoholic fermentation; HS-GC-IMS; Raspberry wine; Sensory evaluation; T. delbrueckii; Volatile compounds.

Torulaspora delbrueckii is a widely studied non-Saccharomyces yeast, described as having a pos. impact on the organoleptic quality of wines, however, little is known about its impact on the production of raspberry wine. In this study, we compared combined use of S. cerevisiae/T. delbrueckii pair, i.e., in sequential inoculation (RT) and co-fermentation (RC) modes, with spontaneous fermentation (RU) and single S. cerevisiae inoculation (RS), on various properties of raspberry wine including fermentation behaviors (using yeast counts and next-generation sequencing method), basic composition (by OIV, 2019), volatile profile (using headspace-gas chromatog.-ion mobility spectrometry), sensory property (by quant. descriptive analyses) and biogenic amine levels. All the alc. fermentations were completed within 9 days; T. delbrueckii was inhibited by S. cerevisiae in the co-culture; and Saccharomyces and Mrakia were the most abundant species in RU. A total of 40 aromas was identified, with RT abundant in volatile esters, ketones and terpenes and others showing relatively lower intensities. During sensory evaluation, RT was characterized by ‘fruity’ and ‘sweet’ notes; RC was notable for a high ‘floral’ attribute; RU scored the highest in ‘pungent’ and RS showed intermedium intensities for most descriptors. Partial least squares regression showed the relationship between aromas and sensory descriptors. As for biogenic amine, RU contained the highest total amount and RS had the least. Overall, RT had greater potential to be used in the production of raspberry wine.

Food Research International published new progress about Raspberry. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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

Ren, Dezhang published the artcileCatalytic transfer hydrogenation of ethyl levulinate into γ-valerolactone over air-stable skeletal cobalt catalyst, Formula: C7H12O3, the main research area is skeletal cobalt HZSM catalyst catalytic hydrogenation ethyl levulinate GVL.

A fast and easy handled batch air diffusion method (BA) was developed to obtain a non-pyrophoric, air-stable skeletal Co catalyst (A-SCo) for catalytic transfer hydrogenation (CTH) of Et levulinate (EL) into γ-valerolactone (GVL). A batch air diffusion method (BA) consumed the active adsorbed H2 on the surface of skeletal Co (SCo) but maintained structure catalyst and avoided excessive oxidation of metallic Co, Ni and Al. The 96% yield of GVL was obtained over the A-SCo and HZSM-5 at 140°C. Further study of CTH process shows that metallic state of A-SCo provides important active sites for dehydrogenation of i-PrOH, which is critical step for hydrogenation of EL. This study provides a simple, efficient method to prepare an air-stable skeletal metal catalyst for CTH and hydrogenation process.

Journal of Environmental Chemical Engineering published new progress about Pore size. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Formula: C7H12O3.

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

Ye, Zhiping published the artcileInvestigation of Cu-Mn catalytic ozonation of toluene: Crystal phase, intermediates and mechanism, Formula: C9H10O2, the main research area is copper manganese toluene catalytic ozonation degradation; Catalytic ozonation; Crystal phase; Cu-Mn bimetallic oxide; Degradation pathway; Reaction mechanism.

The effect of different crystal phases, i.e. spinel phase (CuMn2O4) and amorphous phase (Cu0.2MnOx), was explored in Cu-Mn catalytic ozonation of toluene. The toluene removal efficiency followed the order of Cu0.2MnOx (91.2%) CuMn2O4 (74.5%) com. catalyst Cu0.3MnOx (70.3%) in 130 min, and the higher CO2 yield (67.6%) could be also observed using Cu0.2MnOx. In order to investigate the effect of phases on the toluene degradation pathway, the intermediates and byproducts were identified by DRIFTS, GC-MS, and TOF-SIMS. No obvious difference was observed in the distribution of byproducts, except for the quantities, suggesting the discrepancy of oxidation rate. On the other hand, the catalysts were characterized before and after the ozonation process by TEM, BET, XPS, XRD, EPR, TGA, and TPR. It was proposed that for amorphous catalysts, the oxygen vacancy (Vo) helped the chemisorption of toluene, and adjacent Mn reacted as the main active site for the ozonation process. While, the redox pair of Cu+/Mn4+ and Cu2+/(Mn3+, Mn2+) in the spinel phase plays an important role in the generation of oxygen vacancies for O3 decomposition

Journal of Hazardous Materials published new progress about Oxidation. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Wasserman, Harry H. published the artcileSinglet oxygen in synthesis. Formation of d,l- and meso-Isochrysohermidin from a 3,3′-bipyrrole precursor, COA of Formula: C7H9NO3, the main research area is isochrysohermidin synthesis oxidation; bipyrrole oxidation singlet oxygen isochrysohermidin synthesis.

A synthesis of the d,l and meso forms of isochrysohermidin is outlined which employs the singlet oxygen oxidation of pyrroles as the key step. The bipyrrole precursor I was synthesized from a 3-hydroxy monopyrrole which, in turn, was prepared by addition of methylamine to a vinyl vicinal tricarbonyl.

Tetrahedron published new progress about Oxidation. 113602-62-3 belongs to class esters-buliding-blocks, name is Methyl 3-hydroxy-1-methyl-1H-pyrrole-2-carboxylate, and the molecular formula is C7H9NO3, COA of Formula: C7H9NO3.

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

Kurkiewicz, S. published the artcileContemporary analytical techniques reveal the secret composition of a 19th century Jerusalem Balsam, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is vanillic acid Impatiens volatile compound.

In 1719, Antonio Menzani di Cuna from the Saint Savior monastery published an alc. extract formula made from plant and herb resins under the name Jerusalem Balsam. The Balsam gained high popularity due to its remedial benefits. At the end of the 19th century, Jerusalem Balsam produced by the hermit Johannes Treutler was found to be particularly popular. We analyzed a sample of a valuable find coming from the last decade of the 19th century, making it probably the oldest surviving Jerusalem Balsam in the world. The purpose of this work was to investigate the composition of the historical sample and to try to determine the origin of its components. This was achieved by comparing the profile of volatile compounds extracted from the balsam using HS-SPME technique with the profile characteristic for plant resins as classic ingredients of the Johannes Treutler formula. The use of two chromatog. columns of different polarity, as well as the transformation of the polar components of the sample into TMS derivatives, allowed to obtain new information on the historical composition of the Balsam. Also, it can be stated with high probability that plant resins were indeed used in the production of the Balsam as referred to in the original recipe of Johannes Treutler. We also discuss challenges in determining the original composition of the Balsam.

Pharmazie published new progress about Impatiens. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

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