Tag: 100-200

Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer was written by Yao, Jiangqi;Ma, Zhiyuan;Wang, Yuxuan;Wang, Yutang;Sun, Lijun;Liu, Xuebo. And the article was included in Current Research in Food Science in 2022.Application In Synthesis of Octyl acetate The following contents are mentioned in the article:

The effects of dandelion addition (DA) on the physiochem. properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC anal. showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production GC-MS anal. showed that 3-methyl-1-butanol, isopentyl acetate and Et caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application In Synthesis of Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Application In Synthesis of Octyl acetate

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

Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC-MS profiling, descriptive sensory analysis, and consumer acceptance was written by Vollmer, Kathrin;Czerny, Michael;Vasquez-Caicedo, Ana Lucia;Varona Iglesias, Salima;Frank, Jan;Carle, Reinhold;Steingass, Christof Bjoern. And the article was included in Food Chemistry in 2021.Name: Methyl heptanoate The following contents are mentioned in the article:

The effects of single and twofold continuous pressure change technol. (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were addnl. characterised. 128 volatiles were tentatively assigned in the four juices. Thermal pasteurisation and a single PCT treatment caused substantial losses in total volatiles of 6 and 20%, resp. A second PCT passage further reduced the volatiles (36%) and is thus not recommended. PCT-treated samples were clearly distinguished from the remaining juices by principal component anal. The descriptive sensory profiles, assessed by trained panellists, were not substantially affected by thermal pasteurisation and non-thermal PCT. The fresh juice exhibited a significant fishy off-flavor. In the consumer acceptance test, the thermally pasteurised juice was highly rated compared to both PCT-treated and the fresh juice. This study highlights the potential of PCT to avoid the genesis of off-flavours in fresh-like pineapple juice. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Name: Methyl heptanoate).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Name: Methyl heptanoate

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

One-pot production of diethyl maleate via catalytic conversion of raw lignocellulosic biomass was written by Cai, Zhenping;Chen, Rujia;Zhang, Hao;Li, Fukun;Long, Jinxing;Jiang, Lilong;Li, Xuehui. And the article was included in Green Chemistry in 2021.Product Details of 763-69-9 The following contents are mentioned in the article:

The conversion of lignocellulose into a value-added chem. with high selectivity is of great significance but is a big challenge due to the structural diversities of biomass components. Here, we have reported an efficient approach for the one-step conversion of raw lignocellulose into di-Et maleate by the polyoxometalate ionic liquid [BSmim]CuPW₁₂O₄₀ in ethanol under mild conditions. The results reveal that all of the fractions in biomass, i.e., cellulose, lignin and hemicellulose, were simultaneously converted into di-Et maleate (DEM), achieving a 329.6 mg g^-1 yield and 70.3% selectivity from corn stalk. Importantly, the performance of the ionic liquid catalyst [BSmim]CuPW₁₂O₄₀ was nearly twice that of CuPW₁₂O₄₀, which can be attributed to the lower incorporation of the Cu2+ site in [BSmim]CuPW₁₂O₄₀. Hence, this process opens a promising route for producing bio-based bulk chems. from raw lignocellulose without any pretreatment. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Product Details of 763-69-9).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Product Details of 763-69-9

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

Identification of Trace Volatile Compounds in Freshly Distilled Calvados and Cognac Using Preparative Separations Coupled with Gas Chromatography-Mass Spectrometry was written by Ledauphin, Jerome;Saint-Clair, Jean-Francois;Lablanquie, Odile;Guichard, Hugues;Founier, Nicole;Guichard, Elisabeth;Barillier, Daniel. And the article was included in Journal of Agricultural and Food Chemistry in 2004.Synthetic Route of C7H14O3 The following contents are mentioned in the article:

GC-MS using both electron impact and chem. ionization detection modes led to the determination of the volatile composition of 2 samples of freshly distilled Cognac and 2 samples of freshly distilled Calvados. A total of 169 volatile compounds were directly identified in dichloromethane extracts obtained by liquid-liquid extraction Trace compounds present in both spirits were characterized with the help of preparative separations In a 1st step, groups of compounds were separated by preparative GC, and the fractions were analyzed on a polar stationary phase by GC-MS. In a 2nd step, silica gel fractionation was used to sep. them by polarity. In 331 compounds, of which 162 can be considered as trace compounds, were characterized in both freshly distilled Cognac and Calvados. Of these, 39 are common to both spirits; 30 are specific to Cognac with numerous hexenyl esters and norisoprenoidic derivatives, whereas 93 are specific to Calvados with compounds such as unsaturated alcs., phenolic derivatives, and unsaturated aldehydes. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Synthetic Route of C7H14O3).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Synthetic Route of C7H14O3

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

Beer volatile fingerprinting at different brewing steps was written by Alves, Vera;Goncalves, Joao;Figueira, Jose A.;Ornelas, Laura P.;Branco, Ricardo N.;Camara, Jose S.;Pereira, Jorge A. M.. And the article was included in Food Chemistry in 2020.Formula: C10H20O2 The following contents are mentioned in the article:

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatog. mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps – aldehydes and furans dominate in wort, whereas the aliphatic esters and alcs. predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), Et alc. and Et octanoate (fermentation, maturation and filtration), or Et alc. and isoamyl acetate (final product). These VOMs can influence the beer final flavor. Et alc. contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense ‘fruity’ and ‘banana’ odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Formula: C10H20O2).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Formula: C10H20O2

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

Interaction mechanism of collagen peptides with four phenolic compounds in the ethanol-water solution was written by Liu, Xian;Li, Xia;Huang, Zhangjun;Liao, Xuepin;Shi, Bi. And the article was included in Journal of Leather Science and Engineering in 2021.Electric Literature of C11H22O2 The following contents are mentioned in the article:

This study demonstrated the interaction mechanism of collagen peptides (CPs) with 4-ethylphenol (4-EP), phenol, guaiacol, and 4-ethylguaiacol (4-EG) in the ethanol-water solution The UV visible spectroscopy, zeta potential tests and hydrogen nuclear magnetic spectroscopy manifested that CPs interacted with the phenolic compounds Meanwhile, Isothermal titration calorimetry determination indicated that the CPs was hydrogen bonded with 4-EP in 52%(volume/volume) ethanol-water solution, while the hydrophobic forces played a major role in the interaction of CPs with guaiacol and 4-EG, resp. Moreover, hydrogen and hydrophobic bonds were involved in the interaction between CPs and phenol. Finally, Head Space-solid Phase Microextraction Gas Chromatog. Mass Spectrometry anal. indicated that the content of phenolic compounds in model solution efficiently decreased with the presence of CPs. In the real liquor, it was found that the content of volatile compounds (including phenolic compounds) was obviously decreased after CPs added. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Electric Literature of C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Electric Literature of C11H22O2

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

Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis was written by Rios-Reina, Rocio;Morales, M. Lourdes;Garcia-Gonzalez, Diego L.;Amigo, Jose M.;Callejon, Raquel M.. And the article was included in Food Research International in 2018.Application In Synthesis of Ethyl 3-ethoxypropanoate The following contents are mentioned in the article:

High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): “Vinagre de Jerez”, “Vinagre de Condado de Huelva” and “Vinagre de Montilla-Moriles”. The raw material, production and aging processes determine their quality and their aromatic composition Vinegar volatile profile is usually analyzed by gas chromatog.-mass spectrometry (GC-MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction “HS-SPME”, Headspace stir bar sorptive extraction “HSSE” and Dynamic headspace extraction “DHS”) were studied for the anal. of the volatile composition of Spanish PDO wine vinegars. Multivariate curve resolution (MCR) was used to solve chromatog. problems, improving the results obtained. Principal component anal. (PCA) showed that not all the sampling methods were equally suitable for the characterization and differentiation between PDOs and categories, being HSSE the technique that made able the best vinegar characterization. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Application In Synthesis of Ethyl 3-ethoxypropanoate).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Application In Synthesis of Ethyl 3-ethoxypropanoate

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

Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis was written by Sanchez, Ramon;Rodriguez-Nogales, Jose Manuel;Fernandez-Fernandez, Encarnacion;Gonzalez, Maria Rosa;Medina-Trujillo, Laura;Martin, Pedro. And the article was included in Food Chemistry in 2022.SDS of cas: 2198-61-0 The following contents are mentioned in the article:

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0SDS of cas: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.SDS of cas: 2198-61-0

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

Novel N-thioamide analogues of pyrazolylpyrimidine based piperazine: Design, synthesis, characterization, in-silico molecular docking study and biological evaluation was written by Vekariya, Mayur K.;Patel, Dhaval B.;Pandya, Pranav A.;Vekariya, Rajesh H.;Shah, Prapti U.;Rajani, Dhanji P.;Shah, Nisha K.. And the article was included in Journal of Molecular Structure in 2019.Category: esters-buliding-blocks The following contents are mentioned in the article:

(Thioureidopiperazinyl)pyrimidinyl pyrazolecarboxylates I (R = Ph, Me, Et, n-Pr, Bu, i-Pr, t-Bu, H₂C:CHCH₂, cyclohexyl, PhCH₂, 2-MeOC₆H₄, 3-MeOC₆H₄, 4-MeOC₆H₄, 3-ClC₆H₄, 4-ClC₆H₄, 4-FC₆H₄, 2,4-Cl₂C₆H₃, 3-IC₆H₄, 4-MeC₆H₄, PhCO, 4-O₂NC₆H₄, 2,3-Cl₂C₆H₃, 2,6-Cl₂C₆H₃, 2-ClC₆H₄) were prepared and tested as potential antituberculosis, antimalarial, antibacterial, and antifungal agents. Their physicochem., biol. permeabilities into cells and through the blood-brain barrier, and hERG inhibition were calculated and the binding to Plasmodium falciparum dihydrofolate reductase, Escherichia coli FabH, and Staphylococcus aureus hydrolase were calculated for selected compounds This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Category: esters-buliding-blocks).

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Category: esters-buliding-blocks

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

Novel N-thioamide analogues of pyrazolylpyrimidine based piperazine: Design, synthesis, characterization, in-silico molecular docking study and biological evaluation was written by Vekariya, Mayur K.;Patel, Dhaval B.;Pandya, Pranav A.;Vekariya, Rajesh H.;Shah, Prapti U.;Rajani, Dhanji P.;Shah, Nisha K.. And the article was included in Journal of Molecular Structure in 2019.Category: esters-buliding-blocks The following contents are mentioned in the article:

(Thioureidopiperazinyl)pyrimidinyl pyrazolecarboxylates I (R = Ph, Me, Et, n-Pr, Bu, i-Pr, t-Bu, H₂C:CHCH₂, cyclohexyl, PhCH₂, 2-MeOC₆H₄, 3-MeOC₆H₄, 4-MeOC₆H₄, 3-ClC₆H₄, 4-ClC₆H₄, 4-FC₆H₄, 2,4-Cl₂C₆H₃, 3-IC₆H₄, 4-MeC₆H₄, PhCO, 4-O₂NC₆H₄, 2,3-Cl₂C₆H₃, 2,6-Cl₂C₆H₃, 2-ClC₆H₄) were prepared and tested as potential antituberculosis, antimalarial, antibacterial, and antifungal agents. Their physicochem., biol. permeabilities into cells and through the blood-brain barrier, and hERG inhibition were calculated and the binding to Plasmodium falciparum dihydrofolate reductase, Escherichia coli FabH, and Staphylococcus aureus hydrolase were calculated for selected compounds This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Category: esters-buliding-blocks).

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Category: esters-buliding-blocks

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