Tag: 100-200

Study on the potential contribution of bacterial community on the volatile flavor of Yongfeng chilli paste was written by Yin, Hanliang;Chen, Mengjuan;Li, Pao;Wang, Rongrong;Xie, Songlai;Jiang, Liwen;Liu, Yang. And the article was included in International Journal of Food Science and Technology in 2022.HPLC of Formula: 112-14-1 The following contents are mentioned in the article:

The study aimed to explore the contribution of the microbial community on flavor formation by measuring physicochem. properties, volatile compounds composition and bacterial community of Yongfeng chilli paste. A similar amino acid nitrogen level and different pH, total acid and salt content were observed in five brands of Yongfeng chilli paste. A total of 106 volatile compounds were identified, wherein, Et palmitate, Et trans-4-decenoate, phenylethyl alc. were the common volatile compounds with high content in all samples. Addnl., Oxyphotobacteria-unclassified, Mitochondria-unclassified, Pediococcus, Bacillus, Lactobacillus and Weissella were the dominant genera. Lactobacillus was related to the production of some alcs. and terpenes. Whereas, Bacillus, Pediococcus and Weissella, which showed higher salt tolerance, could affect the formation of esters, such as Et salicylate, Et lactate. Thus, this study provided a basis for further research on the mechanism of flavor formation and some guidance for the improvements of the quality of traditional fermented chilli paste. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1HPLC of Formula: 112-14-1).

Octyl acetate (cas: 112-14-1) 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. Polyesters are important plastics, with monomers linked by ester moieties. 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.HPLC of Formula: 112-14-1

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

In vivo anti-mildew activity of essential oils against downy mildew of sunflower caused by PLASMOPARA HALSTEDII was written by Er, Yesim;Ozer, Nuray;Katircioglu, Yakup Zekai. And the article was included in European Journal of Plant Pathology in 2021.Formula: C8H16O2 The following contents are mentioned in the article:

Com. essential oils (EO) obtained from different parts of black cumin (N. sativa), mustard (S. nigra), St.John′s wort (H. perforatum), garlic (A. sativum), grape (V. vinifera), and ginger (Z. officinale) plants were evaluated for in vivo anti-mildew activity against pathotypes â€?71â€?and â€?73â€?of P.halstedii. The EOs were examined at concentrations of 0.2%, 0.4%, and 0.6% in susceptible sunflower varietyâ€?8-TR-003â€?as seed, foliar, and seed + foliar treatments. It was concluded that seed treatments could be applicable and appropriate, due to the phytotoxic effects of foliar treatments at increasing concentrations Moreover, it was observed that seed treatments with St.John′s wort, mustard, grape, ginger, or garlic EOs at a concentration of 0.6% exhibited anti-mildew activity with a decrease in sporangium quantity above 80% for pathotypes â€?71â€?and â€?73â€? Seed treatment with grape EO had the highest anti-mildew activity at a concentration of 0.6% and was found to be the most effective with a decrease in sporangium quantity above 90% for both pathotypes of the pathogen. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Formula: C8H16O2).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. 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.Formula: C8H16O2

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

Construction and analysis of a food-grade Lactiplantibacillus plantarum esterase/lipase overexpression system was written by He, Xi;Liu, Peng;Tang, Xiaojian;Wang, Ting;Xu, Zhenshang;Hou, Dongdong;Wu, Dan;Han, Ning. And the article was included in LWT–Food Science and Technology in 2022.Safety of Isopentyl hexanoate The following contents are mentioned in the article:

Lactiplantibacillus plantarum (L. plantarum) is widely used in the food industry, especially in meat fermentation and dairy processing, due to its lipase and esterase activities. In this study, lp_1002 from L. plantarum WCFS1 was cloned into the food-grade gene expression vector pMG36n, with nisin used as a selective marker. Furthermore, pMG36n- lp_1002 was retransformed into L. plantarum WCFS1, and lp_1002 was overexpressed in the newly constructed L. plantarum WCFS1 strain. Moreover, recombinant Lp_1002 showed the characteristics of both lipase and esterase. The results from hydrolysis of p-nitrophenylphosphate (pNPP) and triglycerides showed that the hydrolysis activities of the recombinant Lp_1002 were 420% and 360% higher than that of the original strain, resp. In addition, the results of wine MLF fermentation suggest that the recombinant strain significantly reduced the contents of Et esters, acetate esters and other types of esters, which affected wine aroma during brewing. Therefore, the recombinant strain has great application potential in food fermentation This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Safety of Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) 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.Safety of Isopentyl hexanoate

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

Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines was written by Zhang, Boqin;Tang, Chong;Yang, Dongqing;Liu, Hui;Xue, Jiao;Duan, Changqing;Yan, Guoliang. And the article was included in Food Chemistry in 2022.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains is becoming an effective way to achieve wine products with distinctive aromas. The purpose of this study was to further improve the wine aroma complexity through optimizing inoculation protocols of multi-starters. The three indigenous non-Saccharomyces strains (Torulaspora delbrueckii, Hanseniaspora vineae, and Lachancea thermotolerans) and their pairwise combinations (co-inoculation) were sequentially inoculated with S. cerevisiae in Petit Manseng grape must, resp. Results evidenced a higher divergence in aroma compounds produced by two different non-Saccharomyces species compared to single species. Especially for the combination of T. delbrueckii and L. thermotolerans, the concentrations of most Et esters were further increased, contributing to a higher score of pineapple note in agreement with sensory anal. Our results highlighted that the inoculation of more than one non-Saccharomyces species is a potential strategy to improve the aroma diversity and quality of industrial wines. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. 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.Recommanded Product: Isopentyl hexanoate

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

Analysis of polymer parts: buried problems was written by Walzak, Mary Jane;Bloomfield, Heather. And the article was included in Surface and Interface Analysis in 2017.Application In Synthesis of Ethyl 3-ethoxypropanoate The following contents are mentioned in the article:

The anal. of manufactured parts for the source of defects is challenging as these defects are often buried below the surface. An example of this type of problem is a defect that occurs in a molded and multilayered painted part. The automotive industry continues to increase the amount of plastics used in their vehicles in order to reduce weight and increase fuel efficiencies. The polymers are usually specified based on their mech. properties as it is these properties that will dictate the effectiveness of the polymer in replacing a metal part. The paintability of the surface is often a secondary consideration. The polymer alloy of polycarbonate and acrylonitrile/butadiene/styrene is used in some interior and exterior car components. This polymer alloy has a number of mech. properties that make it attractive for use in automotive parts, however, variations in its domain structure can have an effect on its properties. The process of identifying the root cause of a defect occurring on a painted molded polycarbonate/acrylonitrile/butadiene/styrene part will be examined 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. 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 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.Application In Synthesis of Ethyl 3-ethoxypropanoate

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

Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines was written by Lu, Hao-Cheng;Hu, Li;Liu, Yao;Cheng, Chi-Fang;Chen, Wu;Li, Shu-De;He, Fei;Duan, Chang-Qing;Wang, Jun. And the article was included in Food Chemistry: X in 2022.Quality Control of Isopentyl hexanoate The following contents are mentioned in the article:

The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate change. Herein, distal leaf removal was applied in semi-arid Xinjiang to adjust the source to sink ratio of grapevines for three consecutive years (2018-2020). The grape-derived volatiles showed high correlations with specific climate factors such as temperature changes in the growth period. Results showed that distal leaf removal increased the solar radiation reaching the clusters in the first few days after applying LR treatments while not affecting the temperature The improvement in fruity and floral aroma intensity by distal leaf removal was founded not only in grape metabolites but also in wines. Moderate cluster exposure brought by distal leaf removal was beneficial for the accumulation of isoprenoids, which therefore increased the fruity and floral intensity of wines. The carry-over effect did not show in consecutively defoliated vines among vintages regarding the wine aroma profile. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Quality Control of Isopentyl hexanoate).

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. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Quality Control of Isopentyl hexanoate

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

Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS was written by Sulejmani, Erhan;Demiri, Muhamet. And the article was included in Chemical Industry & Chemical Engineering Quarterly in 2020.Product Details of 106-73-0 The following contents are mentioned in the article:

The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatog.-mass spectrometry (GC-MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcs., 9 esters, 13 hydrocarbons and 12 miscellaneous The anal. of the main volatile aromatic components proved that 62% of the compounds that were detected on the first days are terpenes and their content increased to 69 and 80% on days eight and fifteen, resp. The 50% of the total concentration of volatile components results to be concentrated on the last day (15^th) of ripening. They have the highest amounts of concentration of acids (57%), ketones (68%) and terpenes (56%) from the total concentration There was a significant difference between the various periods of fermentation and there can be differences in the manufacture production stages. Macedonian dry sausages contain high levels of spicy terpenes, which could play an important role in the general flavor notes of this meat product. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Product Details of 106-73-0).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. 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.Product Details of 106-73-0

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

Biofilm Polysaccharide Display Platform: A Natural, Renewable, and Biocompatible Material for Improved Lipase Performance was written by Dong, Hao;Zhang, Wenxue;Wang, Yibing;Liu, Dong;Wang, Ping. And the article was included in Journal of Agricultural and Food Chemistry in 2020.Application In Synthesis of Octyl acetate The following contents are mentioned in the article:

Most of the microorganisms can form biofilms, which makes biofilms an abundant bioresource to be exploited. Due to the limitations of the application of current immobilization methods for biofilms, we developed an immobilization method called the biofilm polysaccharide display (BPD) strategy while maintaining the native biofilm structure and catalytic microenvironment of Clostridium acetobutylicum B3. Lipase Lip181 showed significant improvements in stability after chem. immobilization. For example, immobilized Lip181 retained 74.23% of its original activity after incubation for 14 days, while free Lip181 was totally deactivated. In addition, immobilized Lip181 maintained high residual activity (pH 5.0-11.0), which showed improved resistance to pH changes. Notably, this method did not decrease but slightly increased the relative activity of Lip181 from 6.39 to 6.78 U/mg. Immobilized Lip181 was used to prepare cinnamyl acetate, and it showed a maximum yield of 85.09%. Overall, this biofilm immobilization method may promote the development of biocatalytic and biofilm materials. 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Application In Synthesis of Octyl acetate

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

Preparation and properties of nanosilica modified negative acrylate photoresist was written by Lee, Chih-Kang;Don, Trong-Ming;Lai, Wei-Chi;Chen, Chin-Chung;Lin, Dar-Jong;Cheng, Liao-Ping. And the article was included in Thin Solid Films in 2008.Electric Literature of C7H14O3 The following contents are mentioned in the article:

A series of silica modified photoresists had been successfully developed through incorporation of a particular nanoparticles suspension. Photoresist binders based on benzyl methacrylate-methacrylic acid-2-hydroxyethyl methacrylate copolymers, were synthesized by radical polymerization The acid value, viscosity, mol. weight and thermal properties of the binders were measured. Then, surface-modified silica particles prepared by the sol-gel method were introduced to the photoresist. Because the modified silica particles contained considerable amount of reactive double bonds (C=C) on their surfaces, they would react with the polyfunctional monomers in the photoresist to form an organic-inorganic nanohybrid. Fourier transform IR spectrometer was used to analyze the evolution of chem. bonds at various stages of the preparation process. Thermal analyses including thermal gravimetric analyzer, differential scanning calorimeter and thermo-mech. analyzer were used to evaluate the level of enhancement on thermal and dimensional stabilities of the photoresist due to silica incorporation. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Electric Literature of C7H14O3).

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, 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.Electric Literature of C7H14O3

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

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride was written by Hu, Yingying;Zhang, Lang;Zhang, Huan;Wang, Yan;Chen, Qian;Kong, Baohua. And the article was included in LWT–Food Science and Technology in 2020.Reference of 106-73-0 The following contents are mentioned in the article:

The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5% and 1.0%) on the bacterial growth, physicochem. characteristics, flavor profile and sensory traits of fermented dry sausage. The moisture content, water activity and lactic acid bacteria count increased as the NaCl level decreased (P < 0.05), contributing to decreases in pH (P < 0.05). A total of 50 volatile compounds were identified, and increases in volatile compounds, such as acetone, 3-hydroxy-2-butanone, with high odor activity values derived from carbohydrate metabolism and lipid oxidation may contribute to flavor development (P < 0.05). Addnl., the increased Staphylococcus spp. counts in sausages with 2.0% and 2.5% NaCl contributed to the increased contents of Et octanoate, Et butyrate and Et acetate (P < 0.05). Sensory evaluation showed higher scores for taste, chewiness and aroma in sausages with 2.0% and 2.5% NaCl. Therefore, it can be concluded that 2.0% NaCl can be employed as the desired addition level in fermented sausage to achieve better quality and flavor. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Reference of 106-73-0).

Methyl heptanoate (cas: 106-73-0) 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. 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.Reference of 106-73-0

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