Tag: 100-200

Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods was written by Chen, Xiaohua;Sun, Haiyan;Qu, Dong;Yan, Fei;Jin, Wengang;Jiang, Hai;Chen, Chen;Zhang, Yifan;Li, Chongyong;Xu, Zhimin. And the article was included in Flavour and Fragrance Journal in 2020.COA of Formula: C8H16O2 The following contents are mentioned in the article:

The studied Chinese northernmost black tea made of the tea leaves harvested at high altitude and low climatic temperature location and special tea manufacturing process presented strong honey-like, moderated green/grass and weak floral and fruity aromas. Its aroma was significantly different from other black tea. The key compounds responsible for these aromas were identified and quantified by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), aroma extract dilution anal. (AEDA), aroma reconstitution and exclusion experiments methods. A total of fifty-eight aroma compounds were found in the black tea. Among them, phenylacetaldehyde, E-2-hexenal, E,E-2,4-nonadienal, 2-methylbutanoic acid Et ester, β-ionone, linalool, α-ionone and geraniol were mainly responsible for the black tea aroma. They offered honey-like, floral, green/grassy, violet-like and fruity aromas in the tea infusion. Although E,Z-2,6-nonadienal was one of the major volatile compounds, its unique cucumber-like odor was not perceived in the tea fusion. The special growing location and processing for the tea leaves may contribute to the unique aroma of the black tea. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0COA of Formula: C8H16O2).

Methyl heptanoate (cas: 106-73-0) 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. 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.COA of Formula: C8H16O2

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

Influence of Microwave Heating on Chemical Properties of Liquefied Lignocellulosic Residues was written by Briones, Rodrigo;Serrano, Luis;Sequeiros, Ane;Labidi, Jalel. And the article was included in Industrial & Engineering Chemistry Research in 2013.Quality Control of Ethyl 3-ethoxypropanoate The following contents are mentioned in the article:

The chem. composition of liquid products obtained from liquefaction of several agro-industrial wastes was analyzed and the effects of microwave treatments were investigated, evaluating changes in chem. composition, structure, and phys. properties, looking forward to exploring new utilization routes or processing paths for these liquid products. Gas chromatog.-mass spectrometry (GC-MS) showed that the chem. components of liquefied products can be divided into several groups: furans, alcs., and esters and acid derivatives The microwave evaluation showed that irradiation at constant power levels affects the compositions of liquefied products. Fourier transform IR (FT-IR) spectroscopic anal. showed increases in the absorption bands of carbonyl and CH groups, which suggests that microwaves induced more intensive oxidation of hydroxyl groups into carbonyl groups. Elemental anal. indicated higher carbon and lower oxygen contents and higher heat heating value (20 MJ/kg) in treated products with respect to untreated samples. The use of liquefied products as a new energy source has advantages such as their liquid state, convenient energy value, and renewability. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Quality Control 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. 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.Quality Control of Ethyl 3-ethoxypropanoate

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

Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice was written by Wang, Chao;Zhang, Lihui;Qiao, Yu;Liao, Li;Shi, Defang;Wang, Jun;Shi, Liu. And the article was included in LWT–Food Science and Technology in 2022.Synthetic Route of C10H20O2 The following contents are mentioned in the article:

The influences of ultra-high pressure (UHP), ultrasound (US) and their combination (UHP-US) assisted vacuum-freeze drying on volatile and taste compounds of strawberry slices were analyzed by GC-MS, HS-GC-IMS, HPLC, E-tongue as well as sensory anal. Three pretreatments of vacuum-freeze dried strawberry slices could increase the concentrations of characteristic volatile compounds (hexanoates and 2,5-dimethyl-4-methoxy-3(2H)-furanone), especially UHP-US (P < 0.05) sample, the increase of compounds associated with floral, fruity and sweet notes. Meanwhile, these pretreatments would ameliorate the taste of dried strawberry slices, individual sugars (glucose and fructose) increased, while the organic acids (malic acid and citric acid) contents decreased, which was consistent with the result of E-tongue. On the other hand, the taste of US sample was better than other samples, the glucose and fructose content (sweetness) of US sample increased by 19.42%, 23.51%, resp., whereas the malic acid content (sourness) was decreased for 5.03%. All in all, US pretreatment would help to better improve the critical flavors for vacuum-freeze dried strawberry slices. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Synthetic Route of 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. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Synthetic Route of C10H20O2

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

A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages was written by dos Santos da Silva, Marcelo;Alves-Santos, Aline Medeiros;dos Santos, Ingrid Duarte;Wagner, Roger;Naves, Maria Margareth Veloso;Cordeiro, Madison Willy Silva. And the article was included in European Food Research and Technology in 2020.Safety of Isopentyl hexanoate The following contents are mentioned in the article:

Abstract: Phys. and chem. properties of 190 fruit samples from 26 matrixes of a new population of Caryocar spp. were investigated. Whole fruit, named giant pequi, was composed of 67% shell (exocarp and external mesocarp) and 33% pyrene, and the edible pulp (internal mesocarp) comprised 46% pyrene and 15% total fruit mass. The pulp presented moderate contents of energy (269 kcal/100 g) and lipid (16/100 g), mainly monounsaturated fatty acids (56/100 g lipids); high carotenoid concentration (47 μg/g) and considerable phenolic content (101 mg GAE/100 g). Gallic and p-coumaric acids were the main phenolic compounds identified in the pulp, and the larger classes of volatile compounds were esters and monoterpenes, mostly Et hexanoate (44%) and β-cis-ocimene (21%). The giant pequi features higher pyrene and pulp yields, and its edible pulp has a lighter color and lower energy and lipid contents compared to those of common species of pequi, as well as is rich in carotenoids and is a source of polyphenols and volatile compounds These attributes are highly promising for agro-industrial use, with great potential for nutritional and nutraceutical applications. 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 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. 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.Safety of Isopentyl hexanoate

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

The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines was written by Arcena, Mylene Ross;Leong, Sze Ying;Then, Stephanie;Hochberg, Martin;Sack, Martin;Mueller, Georg;Sigler, Juergen;Kebede, Biniam;Silcock, Patrick;Oey, Indrawati. And the article was included in Innovative Food Science & Emerging Technologies in 2021.Product Details of 2198-61-0 The following contents are mentioned in the article:

This study investigated the effect of pulsed elec. fields (PEF) applied at different elec. field strengths (up to 41.5 kV/cm) and energy inputs (up to 49.4 kJ/kg) on the volatile and phenolic profiles of Merlot grapes at different stages of winemaking. Immediately after PEF treatment, greater amounts of anthocyanins and phenolics (e.g., catechin) were extracted while 2-hexenal (green aroma) was detected in lower concentrations in PEF-treated musts. At completion of alc. and malolactic fermentations, high-energy PEF treatment generally produced wines with increased anthocyanins, stilbenoids, hydroxycinnamic and hydroxybenzoic acids. A trained sensory panel assessed the sensory attributes of the finished wines using descriptive anal. It was found that those Merlot wines vinified with PEF-treated grapes possessed higher intensities of blackcurrant flavor and odor. The intensity of spice flavor in the Merlot wines also differed significantly between the wines. Overall, PEF treatment has the capability to provide winemakers the means to tailor the extraction of phenolic compounds towards the creation of red wines with distinct sensory characteristics. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Product Details of 2198-61-0).

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. 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.Product Details of 2198-61-0

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

Volatile compounds content, physicochemical parameters, and antioxidant activity of beers with addition of mango fruit (Mangifera Indica) was written by Nski, Alan Gasi;Kawa-Rygielska, Joanna;Szumny, Antoni;Czubaszek, Anna;Asior, Justyna G.;Pietrzak, Witold. And the article was included in Molecules in 2020.Related Products of 2198-61-0 The following contents are mentioned in the article:

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 This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Related Products of 2198-61-0).

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. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Related Products of 2198-61-0

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

GC-MS analysis of volatile compounds of frankincense from Boswellia papyrifera in Northern Ethiopia was written by Haile, Fikremariam;Yebeyen, Dagnew;Eshete, Abeje. And the article was included in International Journal of Chemical Studies in 2020.SDS of cas: 112-14-1 The following contents are mentioned in the article:

A study was conducted to evaluate the effects of the two study sites on essential oil content (EOC) and essential oil composition (EOCP) of the oleo-gum resins obtained from Boswellia papyrifera. Authentic representative oleogum resin samples were collected from Abergelle and Metema in the northern dry land aria of Ethiopia. The essential oils were obtained by hydro distillation using in a Clevenger-type apparatus for 3h and the average oil content 1.09% in Metema and 0.25% in Abergelle were recorded. The volatile oil of Boswellia papyrifera was examined by GC and GC-MS techniques and ten components (85.68%) comprising 100% of total volume in Abergelle and fifteen components (86.12%) comprising 100% of total volumes in Metema were identified. Acetic acid (58.56%), 51.23%, 1-octanol (8.87%, 17.66%) and Ethyl-3-en-1-yl (12.91%, 11.72%) were found to be the major components in the study species which were collected Abergelle and Metema. In this paper we found the results of our study on the volatile oils of olio-gum resins collected from the two sites were observed that the GC-MS spectrum of the oil have similar but the essential oil content have significant difference. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1SDS of cas: 112-14-1).

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. 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. SDS of cas: 112-14-1

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

193-nm multilayer imaging systems was written by Meador, James D.;Holmes, Doug;DiMenna, William;Nagatkina, Mariya I.;Rich, Michael D.;Flaim, Tony D.;Bennett, Randy;Kobayashi, Ichiro. And the article was included in Proceedings of SPIE-The International Society for Optical Engineering in 2003.Name: Ethyl 3-ethoxypropanoate The following contents are mentioned in the article:

This paper highlights the performance of new materials that have been developed for use in 193-nm trilayer microlithog. The products are embedded etch masking layers (EMLs) and bottom antireflective coatings (BARCs). Both coatings are spin applied from organic solvent(s) and then thermoset during a hot plate bake. The EMLs (middle layers) are imaging compatible with JSR, Sumitomo, and TOK 193-nm photoresists. Best-case trilayer film stacks have given 100-nm dense and semi-dense L/S. Plasma etching, selectivities and solution compatibility performance of the EMLs meet or exceed proposed product targets. In addition, the EMLs exhibit both solution and plasma etching properties that should lead to successful rework processes for photoresists. The multilayer BARCs offer good thick film coating quality and contribute to excellent images when used in trilayer applications. Combining the EMLs, which are nearly optically transparent (k = 0.04) at 193-nm, with the new trilayer BARCs results in outstanding Prolith simulated reflectance control. In one modeling example, reflectance is a flat line at 0.5% on five different substrates for BARC thicknesses between 300 and 700-nm. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Name: Ethyl 3-ethoxypropanoate).

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. 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. Name: Ethyl 3-ethoxypropanoate

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

Dye-containing methacrylic polymers in the composition of photo resists for complementary metal oxide semiconductor image sensors was written by Jeong, Eui June;Motallebi, Shahrokh;Kim, Jae-Hyun;Lee, Changmin;Lee, Kilsung;Maghsoodi, Sina;Kim, Jong-Seob;Chang, Tu-Won. And the article was included in Eurasian Chemico-Technological Journal in 2009.Related Products of 763-69-9 The following contents are mentioned in the article:

The trend in the development and manufacturing of Complementary Metal Oxide Semiconductor (CMOS) image sensors is to miniaturize pixels on the chips and hence to improve their imaging characteristics by providing a higher image resolution As CMOS technol. scales down into submicron regions, the conventional color filters are no longer suitable for generating the desired optical d. The major drawback of the conventional color filters produced from pigment-based pos. tone photosensitive compositions, is the heterogeneous dispersion of pigments in photoresist composition resulting in color irregularities due to coarse particles of the pigments. One of the most perspective ways to solve this problem is a replacing the pigment with a dye as a coloring agent and thus, increasing solubility of the latter to obtain a homogeneous colored photoresist composition In this paper, several novel red dye-containing materials are synthesized and tested to provide a red-colored photosensitive composition This red-colored photosensitive composition is very promising for application as color filters for CMOS image sensors with high resolution and high level of integration architecture. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Related Products 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, including apples, durians, pears, bananas, pineapples, and strawberries. 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.Related Products of 763-69-9

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

Changes of apple fruit volatile profiles induced by fresh bruise at early stage was written by Chen, Qing;Qin, Wenhao;She, Mengqi;Chen, Siyu;Wang, Fang;Tan, Zuojun. And the article was included in Journal of Food and Nutrition Research in 2021.Related Products of 2198-61-0 The following contents are mentioned in the article:

Fresh bruise of apple is a major postharvest problem, which is easily ignored at early stage and can develop into more serious external bruise as the time goes on. In this study, we investigated changes of volatile organic compounds (VOCs) profile of apples with fresh bruise during 0-24 h. For this purpose, headspace solid-phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS) was used. A total of 43 aroma compounds were identified in apple, consisting of 8 carbonyl compounds, 23 esters, 5 alcs., 5 terpenes and 2 other compounds The data of VOCs were subjected to partial least squares discriminant anal., which showed that 12 h might be the optimum time for apple quality maintenance after fresh bruise. The content of VOCs in bruised tissues showed a significant increase, while they were basically unchanged in healthy tissues. The content of carbonyl compounds increased during 0-24 h, in particular C6 and C9 aldehydes. The content of (3E,6E)-3,7,11-trimethyldodeca-1,3,6,10-tetraene was increased. The results of this study may help top to understand the metabolic disorder and quality maintenance after fresh bruise in apple fruits. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Related Products of 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. 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.Related Products of 2198-61-0

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