Tag: 100-200

Characterization of odor-contributing volatiles in two Habanero pepper varieties by gas chromatography-olfactometry was written by Cuevas-Glory, Luis;Pino, Jorge;Lopez-Sauri, Daniel;Novelo-Torres, Benjamin;Sauri-Duch, Enrique. And the article was included in Chemical Papers in 2020.Recommanded Product: 2198-61-0 The following contents are mentioned in the article:

Abstract: Volatile constituents and odor-active compounds of two varieties of Habanero pepper (Capsicum chinense Jacq.) were analyzed by GC-MS, GC-O and AEDA. A total of 118 volatile compounds were obtained from Habanero pepper varieties Mayapan and Jaguar by simultaneous distillation-extraction technique. Compounds such as esters, terpenes, aldehydes, alcs. and ketones comprised 78% of volatiles found in both varieties. By means of AEDA technique, 24 odor-contributing compounds (esters, terpenes, aldehydes and alcs.) were identified. Compounds such as δ-cadinene (FD = 729), 3-methylbutyl 2-methylpropanoate and 3,3-dimethylcyclohexanol (FD = 243) were the major odor-active compounds in Mayapan variety aroma, whereas 3-methylbutyl 2-methylpropanoate (FD = 729) and 2-methylpropyl 2-methylbutanoate, hexyl pentanoate and δ-cadinene (FD = 243) were characteristic in Jaguar variety. An intense pungent odor was notorious in Mayapan variety, due mainly to 3,3-dimethylcyclohexanol. On the basis of FD values, sweet and pungent were characteristic notes in Mayapan variety, whereas sweet and fruity notes were predominant in Jaguar variety. This suggests that aroma variability among Habanero pepper varieties might be related to their genotypic diversity. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: 2198-61-0).

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. 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.Recommanded Product: 2198-61-0

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

Effects of horseradish oil and eight isothiocyanates vapour treatment on postharvest disease control and their efficacy as preservatives of mature green tomato was written by Ren, Jing-Jing;Zhang, Dan;Hou, Pu-Xing;Wu, Hua. And the article was included in Plant Disease in 2020.Related Products of 2253-73-8 The following contents are mentioned in the article:

This study evaluated the potential of horseradish (Armoracia rusticana) oil (ARO) and eight isothiocyanates (Pr ITC [ProITC], iso-Pr ITC [IsoproITC], Bu ITC [n-BuITC], 3-butenyl ITC [3-BeITC], Ph ITC [PhITC], benzyl ITC [BzITC], 2-phenylethyl ITC [PhEITC], and allyl ITC [AITC]) as preservatives and antifungal agents for postharvest tomato disease control. Results showed that ARO and eight ITCs demonstrated antifungal activities against Botrytis cinerea, Alternaria alternata, Rhizopus stolonifer, and Geotrichum candidum, which can cause the decay of mature green tomato during storage. Allyl-ITC (AITC) had the lowest EC50 values of mycelia growth suppression, with 0.18, 0.44, 0.29, and 0.43μg/mL air for B. cinerea, A. alternata, R. stolonifer, and G. candidum, resp. ARO, 2-PhEITC, BzITC, and AITC exhibited better efficacy as preservatives of mature green tomato than other ITCs on the basis of some parameters, such as low decay rate, slow reduction in weight loss, slight change in hardness, slow decrease in acidity, and total soluble solid content of treated tomatoes. GC-MS revealed that 2-PhEITC (77.78%) and AITC (15.87%) were the major components of ARO. These results can be used as a basis to develop preservative products composed of ITCs. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Related Products of 2253-73-8).

Isopropylisothiocyanate (cas: 2253-73-8) 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. 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 2253-73-8

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

Effects of horseradish oil and eight isothiocyanates vapour treatment on postharvest disease control and their efficacy as preservatives of mature green tomato was written by Ren, Jing-Jing;Zhang, Dan;Hou, Pu-Xing;Wu, Hua. And the article was included in Plant Disease in 2020.Application In Synthesis of Isopropylisothiocyanate The following contents are mentioned in the article:

This study evaluated the potential of horseradish (Armoracia rusticana) oil (ARO) and eight isothiocyanates (Pr ITC [ProITC], iso-Pr ITC [IsoproITC], Bu ITC [n-BuITC], 3-butenyl ITC [3-BeITC], Ph ITC [PhITC], benzyl ITC [BzITC], 2-phenylethyl ITC [PhEITC], and allyl ITC [AITC]) as preservatives and antifungal agents for postharvest tomato disease control. Results showed that ARO and eight ITCs demonstrated antifungal activities against Botrytis cinerea, Alternaria alternata, Rhizopus stolonifer, and Geotrichum candidum, which can cause the decay of mature green tomato during storage. Allyl-ITC (AITC) had the lowest EC50 values of mycelia growth suppression, with 0.18, 0.44, 0.29, and 0.43μg/mL air for B. cinerea, A. alternata, R. stolonifer, and G. candidum, resp. ARO, 2-PhEITC, BzITC, and AITC exhibited better efficacy as preservatives of mature green tomato than other ITCs on the basis of some parameters, such as low decay rate, slow reduction in weight loss, slight change in hardness, slow decrease in acidity, and total soluble solid content of treated tomatoes. GC-MS revealed that 2-PhEITC (77.78%) and AITC (15.87%) were the major components of ARO. These results can be used as a basis to develop preservative products composed of ITCs. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Application In Synthesis of Isopropylisothiocyanate).

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. 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.Application In Synthesis of Isopropylisothiocyanate

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

Efficiency of Ocimum basilicum and Eucalyptus globulus essential oils on anesthesia and histopathology of rainbow trout, Oncorhynchus mykiss was written by Yigit, Nalan Ozgur;Metin, Secil;Sabuncu, Omer Faruk;Didinen, Behire Isil;Didinen, Hakan;Ozmen, Ozlem;Koskan, Ozgur. And the article was included in Journal of the World Aquaculture Society.Related Products of 112-14-1 The following contents are mentioned in the article:

In this study, anesthetic effects of Ocimum basilicum and Eucalyptus globulus essential oils were investigated on rainbow trout, Oncorhynchus mykiss. Fish (average 10 g) were exposed to 20, 50, 70, 100, 150, 200, 300, 400, 500, and 600 mg L-1 essential oils, anesthesia induction, and recovery times were recorded sep. for each fish. Acute toxicities of essential oils (10 min LC50 concentration) on rainbow trout were determined at 70-400 mg L-1. In addition, histopathol. effects of the essential oils in fish tissues were determined after deep anesthesia. As a result of this study, O. basilicum at 300 mg L-1 dose and E. globulus essential oils at 400 mg L-1 dose showed ideal anesthetic effects on rainbow trout. Anesthesia induction (stage 4) and recovery times at this concentration for E. globulus were found as 186 and 117.5 s, resp. Anesthesia induction (stage 4) and recovery times were 220.5 and 61 s for this concentration in O. basilicum essential oil, resp. The toxic effects of essential oils for rainbow trout were not found. No pathol. finding in gill, liver, and kidney was observed at the histopathol. examination Consequently, this study demonstrated that O. basilicum and E. globulus essential oils can be used as an effective and safe anesthetic in rainbow trout. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Related Products of 112-14-1).

Octyl acetate (cas: 112-14-1) 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.Related Products of 112-14-1

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

Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage was written by Zhang, Yu;Luo, Jingwen;Zeng, Fankun. And the article was included in Journal of Food Science in 2021.Computed Properties of C10H20O2 The following contents are mentioned in the article:

Peony (Paeonia section Moutan DC.) seed oil is a novel vegetable oil with unique aromatic profile. The objectives of this study were to characterize the volatile compounds with optimized anal. conditions, and to study the effects of oxidation during storage. The Headspace Solid-phase Micro-extraction (HS-SPME) conditions were optimized with factors including extraction fiber, extraction time and temperature, as well as sample amount and desorption time. Then, the aromatic compounds extracted from peony seed oil were determined using the odor activity value (OAV) method coupled with the GC-olfactometry. Results found that the best HS-SPME conditions were DVB/CAR/PDMS fibers with magnetic stirring for 50 min of extraction at 60°C. The optimal sample amount was 4 g with 6 min of desorption. Forty-one volatile components were found, and 19 aromatic components were identified using GC-MS and GC-olfactometry. This is the first study to describe 4,7-dimethylbenzofuran in peony seed oil with a unique aroma of grass, light bitter, and fragrance. The stability of alc. and terpenoids decreased as accelerated oxidation progresses. This study provides the theor. basis for the sensory attributes, and shelf-life of peony seeds oil products for industry production and marketing. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Computed Properties 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. 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.Computed Properties of C10H20O2

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

Analysis of volatile components of garlic (Allium sativum L.) by GC-MS was written by Tian, Li;Yang, Xiuwei;Tao, Haiyan. And the article was included in Tianran Chanwu Yanjiu Yu Kaifa in 2005.Synthetic Route of C9H16O4 The following contents are mentioned in the article:

The volatile components of garlic were studied by GC-MS. The components in the cyclohexane, Et acetate and n-butanol extracts of the 95% alc. extract of garlic (Allium sativum) were compared with the volatile oil obtained by steam distillation from garlic. Qual. and quant. analyses were carried out by GC-MS (gas chromatog.-mass spectrometry). From the cyclohexane extraction, 112 components were detected and 38 compounds were identified, accounting for 80.08% of the cyclohexane extraction From the Et acetate extraction, 86 components were detected and 26 compounds were identified, accounting for 56.70% of the Et acetate extraction From the n-butanol extraction, no volatile component was detected by GC-MS. From the volatile oil obtained by steam distillation, 109 components were detected and 29 compounds were identified, accounting for 83.58% of the total volatile oil. The cyclohexane extraction and the Et acetate extraction of the 95% ethanol extract of garlic and the volatile oil were dominated by organosulfur components. According to the analyses of the cyclohexane extraction and the Et acetate extraction of the 95% ethanol extract of garlic, the contents of ajoene in the crude drug were 0.00395% and 0.00145%, resp. The content of ajoene in garlic was 0.00540%. This study involved multiple reactions and reactants, such as Ethyl methyl adipate (cas: 18891-13-9Synthetic Route of C9H16O4).

Ethyl methyl adipate (cas: 18891-13-9) 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. 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.Synthetic Route of C9H16O4

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

Volatile composition changes in navel orange at different growth stages by HS-SPME-GC-MS was written by Hou, Jinxue;Liang, Lu;Wang, Yuanxing. And the article was included in Food Research International in 2020.Recommanded Product: 112-14-1 The following contents are mentioned in the article:

This study investigated the changes in volatile organic compounds (VOCs) of navel orange during fruit maturation. The volatiles in navel orange from July (young fruit period) to Nov. (com. maturation period) were separated by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatog.-mass spectrometry (GC-MS). Fifty-seven VOCs were identified and classified into five groups. Through principal component anal., the samples of different months were discriminated, and one-way anal. of variance showed that 55 volatiles significantly differed during growth. Among the VOCs, the relative concentration of monoterpenes increased with maturity, and D-limonene was the component with the highest content. Similar behavior was exhibited for aldehydes, reaching the maximum content in Nov. On the contrary, esters decreased its concentration from July to Nov. The concentration of sesquiterpenes gradually increased, reaching the maximum level between August and Nov. Moreover, alcs. reached theirs largest content in Sept., β-Linalool had the highest content among the alcs. These results provided important theor. support for the development of navel orange components and comprehensively elucidate the flavor characteristics during the ripening of navel orange. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Recommanded Product: 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, 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.Recommanded Product: 112-14-1

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

Chemical Composition of Dillenia indica Fruit and Adonidia merrillii Floral Volatile Metabolites was written by Nkop, E. J.;Essien, E. E.;Thomas, P. S.;Flamini, G.. And the article was included in Chemistry of Natural Compounds in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:

In this study, we present the first report on the volatile constituents of Dillenia indica fruit and Adonidia merrillii. Dillenia indica fruit afforded a pale yellow aromatic oil (0.8% v/w) in which 38 constituents were identified, accounting for 97.8% of the total composition (Table 1). The predominant constituents were germacrene D (26.1%), β-caryophyllene (15.5%), α-pinene (13.3%), bicyclogermacrene (7.3%), and α-copaene (6.8%). The essential oil is composed mainly of sesquiterpene hydrocarbons (71.3%), followed by monoterpene hydrocarbons (16.7%), oxygenated sesquiterpenes (8.4%), non-terpene derivatives (1.2%), and Ph propanoids (0.2%). Eleven compounds were identified in the yellow volatile floral essential oil of A. merrillii, representing 99.8% of the total oil composition (Table 1). The major components were linalool (43.8%), 4-terpineol (13.7%), 1,8-cineole (12.1%), and α-terpineol (8.5%). They were composed exclusively of oxygenated monoterpenes (97.3%) and oxygenated sesquiterpenes (2.5%). The essential oils were obtained by hydrodistillation (4 h) of the fresh plant parts using a Clevenger-type apparatus The oils were dried over anhydrous sodium sulfate and stored in a refrigerator (4°C) after estimation of the percentage yield. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Name: 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. 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.Name: Isopentyl hexanoate

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

Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage was written by Di Cagno, Raffaella;Filannino, Pasquale;Cantatore, Vincenzo;Polo, Andrea;Celano, Giuseppe;Martinovic, Andjela;Cavoski, Ivana;Gobbetti, Marco. And the article was included in International Journal of Food Microbiology in 2020.Category: esters-buliding-blocks The following contents are mentioned in the article:

We carried out a step-by-step accurate procedure to design yeast starters with probiotic and technol. traits to ferment cornelian cherry fruits puree (CP). Pichia kudriavzevii DCNa1 and Wickerhamomyces subpelliculosus DFNb6 were selected as binary starters due to their metabolic traits and low ethanol yield. Fermentation by selected starters pos. affected the phys. stability of CP. Depletion of loganic and cornuside acids during CP fermentation, leads us to speculate that yeasts might be involved in the conversion of iridoids to bioactive derivatives Compared to unfermented CP, fermentation also affected the profile of CP volatiles, resulting in higher amount of alcs. and esters, and lower levels of aldehydes and alkanes. Viable cell number of selected yeasts in CP after 21 days of storage at 4 °C as well as after in vitro simulated digestion remained above the min. dose recommended for a probiotic beverage. Under the in vitro gastrointestinal batch simulating the digestion process, we provided original evidence about the ability of yeasts conveyed by fermented CP to modulate the intestinal microbiota. We also faced some issues related to the yeasts physiol. and the link between biofilm and cell viability that still deserve to be more in depth investigated. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Category: esters-buliding-blocks).

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. 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.Category: esters-buliding-blocks

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

Differentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis was written by Qian, Yu;Zhang, Liang;Sun, Yue;Tang, Yongqing;Li, Dan;Zhang, Huaishan;Yuan, Siqi;Li, Jinsong. And the article was included in Journal of Food Science in 2021.Related Products of 2198-61-0 The following contents are mentioned in the article:

In order to differentiate and characterize Chinese Luzhou-flavor liquor according to geog. origins, the volatile flavor compounds were analyzed for forty com. Luzhou-flavor liquor samples from Sichuan, Jiangsu, and Hubei provinces. A total of 113 volatile flavor compounds were quantified; among them, 29 flavor compounds were quantified according to the internal standard method. The differences in flavor composition among different brands of Luzhou-flavor liquor were compared. A data matrix of 64 (flavor components) × 40 (samples) was studied and interpreted using chemometric anal. The research object could be naturally clustered according to geog. origin (brand) based on the hierarchical cluster anal. (HCA), principal component anal. (PCA) and multivariate anal. of variance (MANOVA) methods. A 100% of predication ability was obtained by the application of K-nearest neighbor model (KNN) for study sample classification. The results demonstrate that the abundance of volatile flavor components in liquors combined with appropriate multivariate statistical methods could be used for the division and traceability of liquors from different geog. origins. This study can provide the basis for the identification of liquor authenticity and the traceability of liquor. 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 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.Related Products of 2198-61-0

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