Esters-buliding-blocks

Scott, Gabrielle published the artcileExploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas, Computed Properties of 110-42-9, the main research area is strawberry cultivar volatile profile sensory physicochem Texas; Fragaria × ananassa; Texas strawberry; descriptive sensory analysis; strawberry cultivation; strawberry flavor; strawberry volatiles.

To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant anal. (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, pos. correlated to plant vigor. Fruit physicochem. characteristic anal., including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, resp. More than 300 volatiles were identified using solid-phase microextraction-gas chromatog.-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory anal. indicated that strawberry flavor was pos. associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while neg. related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.

Journal of Agricultural and Food Chemistry published new progress about Acidity. 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

Zhang, Yu-Shu published the artcileThe effect of carbonic maceration during winemaking on the color, aroma and sensory properties of ′Muscat Hamburg′ wine, Quality Control of 111-11-5, the main research area is Muscat Hamburg wine carbonic maceration color aroma sensory property; Muscat Hamburg wine; aroma; carbonic maceration; color; sensory evaluation.

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an ""excellent"" sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile anal. and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine. Molecules published new progress about Acidity. 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

Kumari, P. Krishna published the artcileNiobium exchanged tungstophosphoric acid supported on titania catalysts for selective synthesis of 5-ethoxymethylfurfural from fructose, SDS of cas: 539-88-8, the main research area is ethoxymethylfurfural preparation titania support tungstophosphoric acid catalyst property.

Various niobium contained tungstophosphoric acid (NbTPA) supported on titania catalysts were prepared and investigated their activity for selective synthesis of 5-ethoxymethylfurfural (EMF) from fructose in ethanol/THF solvent system. Physico-chem. properties of the catalysts were assessed by different spectroscopic approaches like X-ray diffraction, Laser Raman, BET-surface area, FT-IR, pyridine adsorbed FT-IR and temperature programmed desorption of ammonia. The results of characterization direct the existence of firm Keggin ion structure of Nb exchanged TPA and its well dispersed state on support. Lewis acidic sites were induced with the existence of Nb ions. The catalytic activity was interrelated to the catalyst acidity which was liable on the number of Nb ions present in TPA and the amount of NbxTPA supported on TiO2. Among all catalysts 20wt% Nb0.4TPA/TiO2 catalyst showed best catalytic performance toward EMF with a yield of 76% at 130°C after 6 h. The catalyst is recyclable without any depletion of activity.

Molecular Catalysis published new progress about Acidity. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, SDS of cas: 539-88-8.

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

Ji, Ying published the artcileSynthesis of Silico-Phospho-Aluminum Nanosheets by Adding Amino Acid and its Catalysis in the Conversion of Furfuryl Alcohol to Fuel Additives, Safety of Ethyl 4-oxopentanoate, the main research area is silicophospho aluminum furfuryl alc amino acid valorization; amino acids; diethyl ether; ethyl levulinate; furfuryl alcohol; nanosheets.

Self-assembled spheres of silico-phospho-aluminum nanosheets were synthesized with the addition of L-arginine and evaluated as catalysts for the valorization of furfuryl alc. to fuel additives. Adding the amino acid, a bio-derived additive, contributed to higher external sp. surface area and more active sites, featuring a simple, environmentally friendly, and feasible strategy to regulate the growth of nanosheets. Herein, in the reaction of furfuryl alc. with ethanol, the performance of silico-phospho-aluminum nanosheets was significantly improved compared with typical silicon phosphorus aluminum catalyst SAPO-34. The yield of Et levulinate with the use of silico-phospho-aluminum nanosheets was 7.8 times higher than for SAPO-34, and meanwhile the amount of undesirable byproduct di-Et ether was decreased by two orders of magnitude and negligibly produced compared with SAPO-34. Moreover, replacing part of aluminum isopropoxide with aluminum sulfate as aluminum source could introduce sulfate in situ in the process of catalyst synthesis and increase the amount of acid sites on the catalyst.

ChemSusChem published new progress about Acidity. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Safety of Ethyl 4-oxopentanoate.

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

Zainol, Muzakkir Mohammad published the artcileSynthesis and characterization of porous microspherical ionic liquid carbon cryogel catalyst for ethyl levulinate production, SDS of cas: 539-88-8, the main research area is porous microspherical ionic liquid carbon cryogel catalyst ethyl levulinate.

A new type of carbon cryogel was synthesized from ionic liquid, a green solvent, and furfural mixtures Initially, the gel, formed via sol-gel polycondensation reaction, was freeze-dried, calcined and denoted as CCIL. The effect of furfural to IL (F/IL) ratio, water to IL (W/IL) ratio and sulfuric acid loading on the synthesis of gel was investigated. In addition, the effect of calcination temperature and time were also studied for CCIL preparation The phys. and chem. properties were evaluated with nitrogen physisorption, temperature programmed desorption of ammonia (NH3-TPD), and thermogravimetric analyzer (TGA). Fourier transform IR spectroscopy (FTIR), X-ray diffraction (XRD), field emission SEM with energy dispersive X-ray spectrometry (FESEM-EDX), CHNS anal., total organic carbon (TOC) and NMR spectroscopy (NMR) results were also analyzed. Catalytic testing, conducted to evaluate the performance of CCIL in esterification of levulinic acid with ethanol, inferred large total surface area and high acidity corroborated with good activity. The selected CCIL registered Et levulinate yield of 66.9 mol%. The exptl. results demonstrated the catalyst, derived from new feedstocks, is a potential solid acid catalyst for biomass conversion.

Diamond and Related Materials published new progress about Acidity. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, SDS of cas: 539-88-8.

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

Vazquez-Pateiro, Ivan published the artcileInfluence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines, SDS of cas: 5405-41-4, the main research area is volatile composition albarino treixadura wine; flotation; must clarification; static settling; volatile compounds; white wine.

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatog. (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alc. in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.

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

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

Pettinelli, Stefano published the artcileEffect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine, Application of Ethyl pentadecanoate, the main research area is Vitis wine vegetal fining flotation; Malvasia del Lazio; fining agents; flotation; vegetal proteins; volatile organic compounds.

BACKGROUND : Flotation is a process to reduce the must turbidity after grape pressing. The use of fining agents to reduce the polyphenol content is essential for white wine, but their impact on volatile compounds must be considered. Malvasia del Lazio juice (Vitis vinifera L.) was treated before flotation with animal gelatin (GEL), legume protein plus chitin (LEGCHIT), and legume protein plus yeast extract (LEGYEAST). The clarification efficiency, total polyphenols, and total proteins were determined in the grape must before and after flotation, as well as the volatile composition and sensory characteristics of the resulting wines. RESULTS : The LEGCHIT trial was the most efficient, it being the fastest and achieving the lowest turbidity values. The GEL trial was the slowest, showing grape must turbidity values similar to LEGYEAST but also the highest total protein content. Furthermore, LEGCHIT wines were appreciated by panelists for their greater body and reduced astringency perception. CONCLUSION : The use of legume protein combined with chitin as a fining agent for flotation is advantageous in terms of clarification efficiency for grape must. Furthermore, the wines obtained showed high perceived global quality, even though a higher loss (38% and 27% resp. for LEGYEAST and LEGCHIT) of VOCs occurred when compared with gelatin. 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acidity. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Application of Ethyl pentadecanoate.

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

Liang, Ru published the artcileInvestigating the differences of flavor profiles between two types of soy sauce by heat-treatment, SDS of cas: 123-29-5, the main research area is soy sauce flavor heating food fortification fermentation quality.

The difference of flavor profiles and physicochem. properties between the two types of raw soy sauces and heated soy sauces were investigated in the present research. The results indicated that no significant changes of physicochem. properties, organic acids (except succinic acid) or CIELAB color space among the samples after heat-treatment were observed However, the content of volatiles was increased by about 30.89% in the fortified sample (PP1) by heat-treatment. The contents of 26 and 15 constituents in PP1 and PP2 (natural fermented sample) were enhanced compared with their resp. control (P1 and P2), resp. According to the changes of the constituents with odor activity value (OAV), the contribution of heat-treatment on soy sauce flavor profiles was related closely to the raw soy sauce type. The spicy, caramel-like and fruity note of heated soy sauces were higher than that of raw soy sauces, and the increasements of spicy, caramel-like and fruity note of PP1 were higher than that of PP2. These results may contribute to optimizing the heat-treatment parameters and improve the flavor of soy sauce.

International Journal of Food Properties published new progress about Acidity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

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

Gao, Zhaoping published the artcileHighly efficient hydrogenation of biomass oxygenates to alcohol products on MOF composite catalysts, Product Details of C7H12O3, the main research area is copper cobalt ceria hydrogenation catalyst biomass oxygenate.

Selective hydrogenation of biomass oxygenates to valuable chems. is a desired catalytic process from energy and environment. Traditional catalysts for selective hydrogenation of biomass oxygenates are prepared from co-impregnation or co-precipitation method. In this work, 93.6% of a 1,4-pentanediol yield as well as high stability was obtained on CeO2 supported cobalt and copper species (Cu3Co1/CeO2) by pyrolyzing a MOF composite from one-pot synthesis. Comparison showed that catalytic performances on Cu3Co1/CeO2 were higher than most literature sources, Cu3Co1/CeO2-CP and individual Co0 or Cu0 on CeO2. Addnl., Cu3Co1/CeO2 also presents the yields of higher than 92.5% for γ-valerolactone, furfural, benzaldehyde, acetophenone and phenol to corresponding alc. products. Characterization results indicated high catalytic results are derived from the coexistence of highly dispersed Cu0 and strong Lewis acid, copper and cobalt oxides, on Cu3Co1/CeO2. Redox support CeO2 facilitates dispersion of cobalt while the synergistic effect on dispersion and reduction of cobalt and copper achieves high efficient hydrogenation of biomass oxygenates.

Journal of the Taiwan Institute of Chemical Engineers published new progress about Acidity. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Product Details of C7H12O3.

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

Zhang, Man published the artcileEffects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae, Application In Synthesis of 123-29-5, the main research area is Metschnikowia Saccharomyces mixed culture fermentation plum wine aroma quality.

This study describes the first report of application of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include inoculum ratio (M. pulcherrima: S. cerevisiae = 10:1, 1:1, and 1:10), as well as simultaneous vs. sequential inoculation, with tested trials spanning 10:1sim, 1:1sim, 1:10sim, 10:1seq, 1:1seq, and 1:10seq, resp. The yeast growth kinetics, physicochem. characteristics, organic acids, aroma profiles, and sensory evaluation were investigated. During fermentation, M. pulcherrima growth was inhibited by S. cerevisiae. Compared to each simultaneous analog, sequential fermentation which was inoculated with the same yeast ratio consumed less sugar and produced lower ethanol content. Organic acids in each sample varied with the use of different inoculation strategies. A total of 48 aroma compounds were quantified, and 1:1seq sample was observed to be abundant in esters and terpenes but relatively low in higher alcs., fatty acids, and phenols. Sensory evaluation of the variously-prepared samples revealed that 1:1seq sample featured a highly intense ‘global aroma’, ‘fruity’, and ‘alc.’ notes. PCA illustrated that different inoculation protocols of mixed culture fermentation influenced plum wine aroma except 1:10sim. Ultimately, 1:1seq was identified as a promising candidate for production of high-quality plum wine.

LWT–Food Science and Technology published new progress about Acidity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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