Esters-buliding-blocks

Bodachivskyi, Iurii’s team published research in Chemical Engineering Journal (Amsterdam, Netherlands) in 2020-11-01 | CAS: 539-88-8

Chemical Engineering Journal (Amsterdam, Netherlands) published new progress about Corn. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, COA of Formula: C7H12O3.

Bodachivskyi, Iurii published the artcileUnderstanding the role of the substrate and the metal triflate acidic catalyst in sugar platform biorefineries: A comprehensive systematic approach to catalytic transformations of (poly)carbohydrates in ethanol, COA of Formula: C7H12O3, the main research area is levulinate furfural ethylacetal bronsted Lewis acid catalyst dehydration isomerization; polysaccharide dehydration bronsted acid catalyst preparation monosaccharide glucoside xyloside.

We systematically explore a range of model conversions of mono- and disaccharides, and of linear and branched polysaccharides under the catalytic action of metal trifluoromethanesulfonates (metal triflates) in ethanol. This highlights the preferred reactivity of specific (poly)carbohydrates, and the interplay between selectivities of the reactions and the dominating catalyst activity (Bronsted or Lewis). It unambiguously delineates that selectivities of acid-catalyzed transformations of (poly)carbohydrates into value added platform chems. rely on the origin of the substrate, any (pre)treatment, the acidic catalyst, and the reaction conditions. The optimized catalytic systems enable very efficient conversion of cellulosic carbohydrates into significantly value added Et glucosides (yields up to 63%), Et xylosides (yields up to 69%), Et levulinate (yields up to 75%), Et lactate (yields up to 98%), ethoxyacetaldehyde diethylacetal (yields up to 33%), and furfural diethylacetal (yields up to 44%), depending on the substrate and reaction conditions.

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

De Lange, Elvira S.’s team published research in Journal of Chemical Ecology in 2020-03-31 | CAS: 140-11-4

Journal of Chemical Ecology published new progress about Corn. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

De Lange, Elvira S. published the artcileSpodoptera frugiperda Caterpillars Suppress Herbivore-Induced Volatile Emissions in Maize, Related Products of esters-buliding-blocks, the main research area is Spodoptera zea volatile compound hexenal myrcene; Cotesia marginiventris; Cotton; Herbivore-induced plant volatiles; Maize; Parasitoids; Spodoptera exigua; Spodoptera frugiperda; Spodoptera littoralis; Tritrophic interactions.

The vast spectrum of inducible plant defenses can have direct neg. effects on herbivores, or indirect effects, for instance in the form of herbivore-induced plant volatiles (HIPVs) that attract natural enemies. Various arthropods have evolved ways to suppress plant defenses. To test whether this is the case for caterpillar-induced HIPVs, we compared the volatile induction by Spodoptera frugiperda (Lepidoptera: Noctuidae), which is particularly well adapted to feed on maize (Zea mays), with the induction by three more generalist noctuid larvae. We tested the hypothesis that S. frugiperda suppresses HIPV emissions in maize, and thereby reduces attractiveness to natural enemies. HIPV emissions triggered by S. frugiperda when feeding on maize were indeed found to be significantly weaker than by Spodoptera littoralis, Spodoptera exigua, and Helicoverpa armigera. The suppression seems specific for maize, as we found no evidence for this when S. frugiperda caterpillars fed on cotton (Gossypium herbaceum). Artificially damaged maize plants treated with larval regurgitant revealed that HIPV suppression may be related to factors in the caterpillars’ oral secretions. We also found evidence that differential phys. damage that the caterpillars inflict on maize leaves may play a role. The suppressed induction of HIPVs had no apparent consequences for the attraction of a common parasitoid of S. frugiperda, Cotesia marginiventris (Hymenoptera: Braconidae). Nevertheless, the ability to manipulate the defenses of its main host plant may have contributed to the success of S. frugiperda as a major pest of maize, especially in Africa and Asia, which it has recently invaded.

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

Nski, Alan Gasi’s team published research in Molecules in 2020 | CAS: 5405-41-4

Molecules published new progress about Beer. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Synthetic Route of 5405-41-4.

Nski, Alan Gasi published the artcileVolatile compounds content, physicochemical parameters, and antioxidant activity of beers with addition of mango fruit (Mangifera Indica), Synthetic Route of 5405-41-4, the main research area is volatile compound physicochem parameter antioxidant Mangifera Indica; Mangifera indica; beer; gas-chromatography; in-needle SPME; solid-phase microextraction; total polyphenols conent; volatile compounds.

This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technol. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Anal. of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84μg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15μg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition

Molecules published new progress about Beer. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Synthetic Route of 5405-41-4.

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

Yan, DanDan’s team published research in Food Chemistry in 2019-03-01 | CAS: 110-42-9

Food Chemistry published new progress about Beer. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

Yan, DanDan published the artcileAssessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars: A potential route to beer crafting, Recommanded Product: Methyl decanoate, the main research area is phytochem profile Humulus hop beer; Beer; GC–accTOFMS; Hop genotypes; Humulus lupulus L.; Volatile phytochemical profile.

This study investigated the volatile phytochem. diversity of 30 samples obtained from exptl. hybrid and com. H. lupulus L. plants. Essential oils distilled from these samples were analyzed by high resolution gas chromatog. coupled with accurate mass time-of-flight mass spectrometry (GC-accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were pos. or tentatively identified. A total of 24 metabolites were detected in all samples, but com. cultivars (selected for brewing performance) had fewer compounds identified compared to exptl. genotypes. Chemometrics analyses enabled distinct differentiation of exptl. hybrids from com. cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites.

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

Ruvalcaba, Jose E.’s team published research in Food Research International in 2019-12-31 | CAS: 106-32-1

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

Ruvalcaba, Jose E. published the artcileDevelopment of a stir bar sorptive extraction method to study different beer styles volatile profiles., Recommanded Product: Ethyl octanoate, the main research area is beer volatile compound stir bar sorptive extraction; Beer; Differentiation; Optimization; Stir bar sorptive extraction; Volatile compounds.

A stir bar sorptive extraction method coupled to Gas Chromatog.-Mass Spectrometry for the anal. of 52 volatile compounds in beer has been developed. The final optimized conditions were: 50 mL sample volume, 180 min extraction time, 25% (w/v) NaCl content and polydimethylsyloxane stir bars. Good values of linearity (R2 > 0.99) were achieved for the calibration lines of all the compounds The limits of detection and quantification obtained were low enough for the determination of the volatile compounds in the samples and the recovery values obtained for the majority of the compounds were between 80% and 120%. The precision of the method was also studied and acceptable values for this type of extraction technique were obtained (<20%). 30 samples of different styles of beers (ale, lager, stout and wheat) were analyzed and their aromatic profile was characterised. Multivariate statistical techniques allowed the correct classification of the samples according to their volatile composition Food Research International published new progress about Beer. 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

Marsili, Ray Thomas’s team published research in Journal of the American Society of Brewing Chemists in 2019 | CAS: 106-32-1

Journal of the American Society of Brewing Chemists published new progress about Beer. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

Marsili, Ray Thomas published the artcileEvaluation of Sequential-SBSE and TF-SPME Extraction Techniques Prior to GC-TOFMS for the Analysis of Flavor Volatiles in Beer, Application of Ethyl octanoate, the main research area is beer flavor volatile SBSE thin film SPME GC TOFMS.

Sequential-Stir Bar Sorptive Extraction (Seq-SBSE) was investigated as a technique for the extraction and concentration of volatiles in beer prior to gas chromatog.-time-of-flight mass spectrometry (GC-TOFMS) anal. for standard solutions prepared in an imitation beer solvent. Twenty-seven beer analytes across a range of polarities (Ko/w’s) were investigated. The technique provided acceptable quantitation for most of the 27 analytes investigated, but calibration curves for five of the most polar analytes were nonlinear. Thin Film SPME (TF-SPME) sample preparation, which has recently been shown to provide quant. extraction of polar analytes, was compared to Seq-SBSE results for the standard solutions TF-SPME provided linear calibration curves for all 27 analytes. To compare test precision, a com. sample of beer was analyzed in triplicate by both techniques. Eighty-five analytes were detected by Seq-SBSE with an average percentage of relative standard deviation (%RSD) of 9.7% and 95 analytes were detected by TF-SPME with an average %RSD of 8.9%. Triplicate samples from three brands of com. beers at the end of shelf life were analyzed. Ten potential off-flavor chems. analyzed by TF-SPME were subjected to principal component anal. Examination of principal component anal. (PCA) loadings results showed the most significant concentration differences in off-flavor chems. in the different brands occurred with E-2-nonenal, 3-methyl-2-butene-1-thiol, and vinyl guaiacol. Studies showed that some analytes showed better detection sensitivity by Seq-SBSE, while other analytes were detected with higher sensitivity by TF-SPME. Linear least squares correlation coefficients for calibration curves were higher for Seq-SBSE except for highly polar volatiles, while TF-SPME was able to quant. detect more chems. including highly polar ones. TF-SPME appears to be an excellent supplemental technique for the anal. of beer volatiles.

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

Yin, Hua’s team published research in Journal of Agricultural and Food Chemistry in 2019-05-15 | CAS: 106-32-1

Journal of Agricultural and Food Chemistry published new progress about Beer. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

Yin, Hua published the artcileEnhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus, Related Products of esters-buliding-blocks, the main research area is Saccharomyces EEB1 ETR1 fatty acid ethyl ester beer flavor; Saccharomyces pastorianus; beer; ethanol O-acyltransferases; medium-chain fatty acid ethyl esters.

Esters are important flavor compounds in alc. beverages. Although they are present at trace levels, esters play a key role in the formation of flavors, especially fruity flavors, in beverages. Low ester contents result in bland beer and unpleasant flavor. In this study, three recombinant strains, ethanol O-acyltransferase encoding EEB1 overexpression strain (31194::EEB1), 2-enoyl thioester reductase encoding ETR1 overexpression strain (31194::ETR1), and EEB1-ETR1 co-overexpression strain (31194::EEB1::ETR1), were constructed. Et hexanoate production by 31194::EEB1 and 31194::EEB1::ETR1 was 106% higher than that by the parental strain. Further, Et octanoate production by 31194::EEB1 and 31194::EEB1::ETR1 was enhanced by 47 and 41%, resp., compared with that of parental strain 31194. However, no difference was observed between 31194::ETR1 and the parental strain in terms of Et hexanoate and Et octanoate production This indicates that although EEB1 overexpression in Saccharomyces pastorianus enhanced Et hexanoate and Et octanoate production, ETR1 expression levels did not affect the extracellular concentrations of these esters.

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

Liao, Pei-Han’s team published research in Analytical Chemistry (Washington, DC, United States) in 2020-01-07 | CAS: 123-29-5

Analytical Chemistry (Washington, DC, United States) published new progress about Beer. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.

Liao, Pei-Han published the artcileOn-Line Coupling of Simultaneous Distillation-Extraction Using the Likens-Nickerson Apparatus with Gas Chromatography, Computed Properties of 123-29-5, the main research area is coupling simultaneous distillation extraction gas chromatograph mass spectrometer ester.

Simultaneous distillation-extraction (SDE) using the Likens-Nickerson apparatus is a convenient technique used to isolate volatile organic compounds (VOCs) from complex liquid matrixes. The technique combines steam distillation with solvent extraction While anal. extractions are normally followed by off-line separation/detection, it is advantageous to couple extractions online with separation and detection systems that are employed in the same anal. workflow. Here, we have coupled the Likens-Nickerson apparatus online with a gas chromatograph hyphenated with a mass spectrometer. For that purpose, we have devised an automated liquid transfer setup comprising a peristaltic pump, control unit, customized transfer vial with a drain port, and an autosampler arm to deliver liquid extract aliquots at defined time points. The online SDE-GC/MS system enables one to record real-time extraction profiles. These profiles reveal extraction kinetics of various VOCs present in the extracted samples. The data sets were fitted with the first order kinetic equation to obtain numeric values characterizing the extraction process (rate constants ranging from 0.21 to 0.01 min-1 for the Et esters from C6 to C19). A comparison of online and off-line results reveals that the online system is more dependable, while the off-line anal. leads to artifacts. To demonstrate the operation of the online SDE-GC/MS system, we performed analyses of selected real samples (beer). The real-time data sets revealed extraction kinetics for VOCs present in these samples. The devised extraction-anal. system allows the analysts to make an evidence-based decision on the extraction time for different groups of analytes in order to maximize extraction yield and minimize analyte losses.

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

Liao, Pei-Han’s team published research in Analytical Chemistry (Washington, DC, United States) in 2020-01-07 | CAS: 106-32-1

Analytical Chemistry (Washington, DC, United States) published new progress about Beer. 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.

Liao, Pei-Han published the artcileOn-Line Coupling of Simultaneous Distillation-Extraction Using the Likens-Nickerson Apparatus with Gas Chromatography, SDS of cas: 106-32-1, the main research area is coupling simultaneous distillation extraction gas chromatograph mass spectrometer ester.

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

Liao, Pei-Han’s team published research in Analytical Chemistry (Washington, DC, United States) in 2020-01-07 | CAS: 41114-00-5

Analytical Chemistry (Washington, DC, United States) published new progress about Beer. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Formula: C17H34O2.

Liao, Pei-Han published the artcileOn-Line Coupling of Simultaneous Distillation-Extraction Using the Likens-Nickerson Apparatus with Gas Chromatography, Formula: C17H34O2, the main research area is coupling simultaneous distillation extraction gas chromatograph mass spectrometer ester.

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