Tag: 100-200

Comparative evaluation of physical properties and volatiles profile of cabbages subjected to hot air and freeze drying was written by Rajkumar, Gomathi;Shanmugam, Saravanan;Galvao, Mercia de Sousa;Dutra Sandes, Rafael Donizete;Leite Neta, Maria Terezinha Santos;Narain, Narendra;Mujumdar, Arun Sadashiv. And the article was included in LWT–Food Science and Technology in 2017.Electric Literature of C4H7NS The following contents are mentioned in the article:

The aim of the present study was to evaluate the phys. parameters, volatiles profile and sensory quality of the cabbage pieces subjected to hot air drying and freeze drying processes. Phys. properties such as water activity, shrinkage, hardness, springiness, cohesiveness, chewiness, rehydration ratio and color measurements were measured using standard procedures while the volatile compounds were determined by the SPME-GC-MS method. The results showed that convective drying of cabbages lead to major adverse changes in phys. and volatile compounds characteristics. Hot air and freeze drying of cabbages display different volatiles profile containing aldehydes, alcs., terpenes, ketones and furans. Better retention of character impact cabbage green and pungent aroma compounds viz. allyl isothiocyanate, di-Me sulfide, di-Me disulfide, 1-octen-3-ol and (Z)-2-penten-1-ol was found in freeze dried cabbage. The presence of 3-(methylthio)-Pr isothiocyanate, Me benzene isothiocyante and Ph Et isothiocyanate is reported here for the first time in fresh cabbages. The flavor components of fresh cabbage were largely retained in the freeze dried product. Freeze drying also leads to pos. sensory effects and better overall acceptability by consumers compared to the hot air dried product. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Electric Literature of C4H7NS).

Isopropylisothiocyanate (cas: 2253-73-8) 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. 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 C4H7NS

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

Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines was written by Zhang, Boqin;Liu, Hui;Xue, Jiao;Tang, Chong;Duan, Changqing;Yan, Guoliang. And the article was included in LWT–Food Science and Technology in 2022.Synthetic Route of C11H22O2 The following contents are mentioned in the article:

Nowadays, the inoculation of more than one non-Saccharomyces species in combination with S. cerevisiae was proposed to compensate the shortage of one non-Saccharomyces species and further enhance the wine quality. In this work, the fermentation performance of different co-inoculation ratios of Hanseniaspora vineae CVE-HV6 and Torulaspora delbrueckii CVE-TD20 sequential inoculation with S. cerevisiae was evaluated in Petit Manseng grape must. Results revealed that H. vineae and T. delbrueckii co-inoculation treatments increased the concentrations of desired aroma compounds, and decreased levels of acetic acid and biogenic amines compared to S. cerevisiae pure culture and the mixed cultures involved one non-Saccharomyces strain. The treatment of H. vineae and T. delbrueckii with a 2:8 inoculation ratio achieved the highest levels of major Et esters and the lowest level of acetic acid. Wines using co-inoculation of T. delbrueckii and H. vineae yeasts had less biogenic amines, especially tyramine, which was more pronounced with the increasing proportion of H. vineae. These results indicated that co-inoculating H. vineae and T. delbrueckii strains with the optimal ratio can make up some enol. shortages of non-Saccharomyces species, and effectively improve the overall quality of wine products. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Synthetic Route of C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) 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.Synthetic Route of C11H22O2

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

Metabolomic and Proteomic Profile of Dried Hop Inflorescences (Humulus lupulus L. cv. Chinook and cv. Cascade) by SPME-GC-MS and UPLC-MS-MS was written by Nezi, Paola;Cicaloni, Vittoria;Tinti, Laura;Salvini, Laura;Iannone, Matteo;Vitalini, Sara;Garzoli, Stefania. And the article was included in Separations in 2022.Formula: C8H16O2 The following contents are mentioned in the article:

Hop (Humulus lupulus L.) is grown mainly for the production of beer. The flowers of the female plant give it the bitter taste and pungent aroma. There are a large number of hop varieties differing in their α-acid content, essential oil levels and odor profiles. Aside from their use in brewing, more recently, hops have been used for the pharmacol. properties of its derivatives that are of great importance to the pharmaceutical industry. Hop is known to have a fairly complex chem. characterized by the presence of a variety of sesquiterpenoids, diterpenoids and triterpenoids, phytoestrogens and flavonoids. Addnl., considering the countless applications in the pharmacol. sector in recent years, a chem. characterization of the different cultivars is essential to better identify the source of specific secondary metabolites. For this purpose, the dried inflorescences of two hop cultivars, Chinook and Cascade, were investigated using Solid-Phase Microextraction-Gas Chromatog.-Mass Spectrometry and Liquid Chromatog.-Tandem Mass Spectrometry (SPME-GC-MS and LC-MS-MS) to describe their metabolomic and proteomic profile. Furthermore, thanks to an in-depth statistical survey, it was possible to carry out a comparative study highlighting interesting implications deriving from this investigative study. 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. 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.Formula: C8H16O2

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

Chemical composition and biological activities of essential oils from peels of three Citrus species was written by Caputo, Lucia;Cornara, Laura;Bazzicalupo, Miriam;De Francesco, Clara;De Feo, Vincenzo;Trombetta, Domenico;Smeriglio, Antonella. And the article was included in Molecules in 2020.Computed Properties of C10H20O2 The following contents are mentioned in the article:

Fruit peels are generally underutilized byproducts of the food industry, although they are valuable sources of bioactive compounds The aim of this study is to evaluate a new application for three Citrus peel EOs as bio-herbicides. After a micro-morphol. evaluation of Citrus peels by SEM anal., the phytochem. composition of the EOs of Citrus x bergamia Risso & Poit., Citrus x myrtifolia Raf., and Citruslimon (L.) Osbeck was characterized by GC/FID and GC/MS analyses. The in vitro phytotoxicity against germination and initial radical elongation of several crop and weed species was evaluated. Furthermore, the eco-compatibility of these EOs has been assessed by the brine shrimp (Artemia salina) lethality assay. SEM anal. highlighted the morphometric differences of the schizolysigenous pockets among the peels of the three Citrus species. Oxygenated monoterpenes are the main constituents in C. x bergamia (51.09%), whereas monoterpene hydrocarbons represent the most abundant compounds in C. x myrtifolia (82.15%) and C. limon (80.33%) EOs. They showed marked and selective phytotoxic activity in vitro, often at very low concentration (0.1 μg/mL) against all plant species investigated, without showing any toxicity on Artemia salina, opening the perspective of their use as safe bio-herbicides. 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 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. 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.Computed Properties of C10H20O2

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

Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine was written by Shi, Xu;Liu, Yaqiong;Ma, Qianyun;Wang, Jie;Luo, Jianhua;Suo, Ran;Sun, Jianfeng. And the article was included in LWT–Food Science and Technology in 2022.COA of Formula: C11H22O2 The following contents are mentioned in the article:

Fermentation of the Longyan grape at a low temperature typically leads to the production of the more aromatic and characteristic Longyan white wine. However, the role of microorganisms during fermentation, particularly their contribution to aroma formation, is poorly understood. The dynamics of volatile compounds and microbial succession during the fermentation process of Longyan wine were monitored at 10°C, 15°C, and 20°C, by using HS-SPME-GC/MS and HST. Fourteen aromas markers and 13 microbial biomarkers were responsible for the differences between fermentation at these temperatures Although the total volatile compounds content was higher at 20°C mainly due to the higher contents of Et octanoate and Et decanoate (P < 0.05), wines fermented at 10°C had higher complexity of esters and terpenes. Orthogonal partial least squares (variable importance in projection >1), and Spearman’0s correlation (|ρ| > 0.7) indicated that the unique core microorganisms (Geobacillus, Lactobacillus, and Terribacillus) at 10°C were pos. correlated to aromatic markers ((R)-lavandulyl acetate, β-caryophyllene, isoamyl hexanoate, P < 0.05; di-Et succinate, octyl acetate, decyl acetate, P < 0.01). Reducing the fermentation temperature had a potential application prospect for flavor improvement. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).

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.COA of Formula: C11H22O2

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

Comparative study of volatile compounds and expression of related genes in fruit from two apple cultivars during different developmental stages was written by Feng, Shuaishuai;Yan, Chengtai;Zhang, Tianhao;Ji, Miaomiao;Tao, Ru;Gao, Hua. And the article was included in Molecules in 2021.Formula: C11H22O2 The following contents are mentioned in the article:

Aromatic volatile compounds are important contributors to fruit quality that vary among different cultivars. Herein, headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry was used to determine changes in volatile compounds and related gene expression patterns in “Ruixue” and “Fuji” apples (Malus domestica Borkh.) during fruit development and maturation. Volatile compounds detected in the fruit of both cultivars exhibited similar trends across different developmental stages. In the early stages of “Ruixue” fruit development (60 days after full bloom), there were fewer volatile compounds, mainly aldehydes (87.0%). During fruit maturation (180 days after full bloom), the types and amounts of volatile compounds increased, mainly including esters (37.6%), and alkenes (23.2%). The total volatile concentration, the types of major volatile compounds, and their relative content in both cultivars varied across different stages. Gene expression anal. indicated that the upregulation of MdLOX, MdAAT2, and MdADH3 was associated with increased aroma compound content, especially esters, during fruit development in both cultivars. Changes in the expression of MdArAT, MdACPD, MdADH3, MdAAT2, and MdLOX may lead to differences in volatile compounds between apple cultivars. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Formula: C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) 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.Formula: C11H22O2

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

Investigation of flavor-forming starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremorisLDTM6803 in miniature Gouda-type cheeses was written by Lee, Hye Won;Kim, In Seon;Kil, Bum Ju;Seo, Eunsol;Park, Hyunjoon;Ham, Jun-Sang;Choi, Yun-Jaie;Huh, Chul Sung. And the article was included in Journal of Microbiology and Biotechnology in 2020.Recommanded Product: Isopropylisothiocyanate The following contents are mentioned in the article:

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to com. industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Recommanded Product: Isopropylisothiocyanate).

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. 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: Isopropylisothiocyanate

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

Investigation of flavor-forming starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremorisLDTM6803 in miniature Gouda-type cheeses was written by Lee, Hye Won;Kim, In Seon;Kil, Bum Ju;Seo, Eunsol;Park, Hyunjoon;Ham, Jun-Sang;Choi, Yun-Jaie;Huh, Chul Sung. And the article was included in Journal of Microbiology and Biotechnology in 2020.Computed Properties of C4H7NS The following contents are mentioned in the article:

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to com. industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Computed Properties of C4H7NS).

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, 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.Computed Properties of C4H7NS

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

Intrinsic role of pH in altering catalyst properties of NiMoP over alumino-silicate for the vapor phase hydrodeoxygenation of methyl heptanoate was written by Ramesh, Arumugam;Tamizhdurai, Perumal;Suthagar, Krishnan;Sureshkumar, Kandhasamy;Theres, Gubert Sonia;Shanthi, Kannan. And the article was included in New Journal of Chemistry in 2019.Formula: C8H16O2 The following contents are mentioned in the article:

Monometallic and bimetallic Ni₂P, MoP, and NiMoP active species were successfully impregnated on thermally stable, high surface area mesoporous alumino-silicate with an Si/Al ratio of 10 at room temperature via a facile wet impregnation method under both acidic and basic conditions using HCl and NH₄OH as pH regulators, resp. Furthermore, the intrinsic role of pH in altering the physicochem. properties of the catalysts was comprehensively evaluated. The catalysts were tested in a high-pressure stainless steel fixed bed reactor at different temperatures ranging from 275-350°, under 10-40 bar hydrogen pressure for the hydrodeoxygenation (HDO) of Me heptanoate. The reaction pathway and product distribution of Me heptanoate were manifested at different temperatures and pressures. The HDO activity and synergistic factor were found to be remarkably higher for the NiMoP/MAS (10)-A catalyst than the NiMoP/MAS (10)-B catalyst and its monometallic counterparts. This investigation proves that the NiMoP/MAS (10)-A catalyst is a promising catalyst for green fuel production from nonedible oils through hydrodeoxygenation. It was also unequivocally confirmed that the catalytic process does not suffer from any mass transfer resistance; thus, making the scaling up of the reaction more feasible. 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. 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.Formula: C8H16O2

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

Water whitening of solvent-cast thermoplastic polyhydroxyether thin films was written by Maples, Austin L.;Ferguson, Richard C.;Williams, Eric B.;Peterson, Robert;Delatte, David E.;Rawlins, James W.. And the article was included in Proceedings of the Annual International Waterborne, High-Solids, and Powder Coatings Symposium in 2018.Product Details of 763-69-9 The following contents are mentioned in the article:

System and conditionally specific water whitening of model epoxy corrosion control coatings were studied using thermoplastic polyhydoxyether films via UV – visible spectroscopy, attenuated total reflectance – fourier transform IR (ATR-FTIR) spectroscopy, differential scanning calorimetry, SEM, and internal stress measurements to quantify the size/spatial and material performance differences between controlled film variables. The void content and the corresponding reduction in light transmission was evaluated of the chem.-same polymers with differing mol. weights, which varied by the residual solvent concentration and composition in the film. Internal stress measurements yielded distinctly different profiles between annealing and exposure cycles and were mol. weight dependent and represent differences in material characteristics possible in all coatings materials. ATR-FTIR was utilized to compare water breakthrough times in relation to both mol. weight and residual solvent content. Greater solvent content resulted in an increase in water whitening and observed void formation and growth within the film. Lower mol. weight polymers exhibited these changes earlier in time, greater size and quantity vs. conditions and to a greater extent than films comprised of higher mol. weight, chem.-same polymers. 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, 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.Product Details of 763-69-9

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