Tag: 100-200

Effects of Maerua subcordata (Gilg) DeWolf on electrophile-responsive element (EpRE)-mediated gene expression in vitro was written by Gebrelibanos Hiben, Mebrahtom;de Haan, Laura;Spenkelink, Bert;Wesseling, Sebas;Louisse, Jochem;Vervoort, Jacques;Rietjens, Ivonne M. C. M.. And the article was included in PLoS One in 2019.Recommanded Product: Isopropylisothiocyanate The following contents are mentioned in the article:

This study tested the EpRE induction ability of Maerua subcordata (fruit, leaf, root, seed) methanol extracts and selected candidate constituents thereof, identified by liquid chromatog. coupled with multistage mass spectroscopy, employing an EpRE luciferase reporter gene assay using hepa-1c1c7 mouse hepatoma cells. A parallel Cytotox CALUX assay using human osteosarcoma U2OS cells was used to monitor any non-specific changes in luciferase activity or cytotoxicity. Results showed that fruit, root, and seed extracts were non-cytotoxic but leaf exhibited some cytotoxicity and that the leaf, fruit, and seed extracts showed strong induction of EpRE mediated gene expression. Selected candidates included glucosinolates, isothiocyanates, and some biogenic amines. Subsequent studies showed that methyl-, ethyl-, isopropyl-, isobutyl- isothiocyanates, and sec-Bu thiocyanate as well as glucobrassicin induced concn dependent EpRE-mediated gene expression while the biogenic amines stachydrine and trigonelline acted as inhibitors of EpRE-mediated gene expression at 100μM. The identification of glucolepidiin, glucobrassicin, glucocapparin, stachydrine, and trigonelline in all extracts was confirmed using standards and based on multiple reaction monitoring. In conclusion, this study provided a first report on EpRE mediated gene expression effects of M. subcordata; and despite detection of different glucosinolates in all extracts, those containing glucobrassicin particularly displayed high EpRE induction. 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 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.Recommanded Product: Isopropylisothiocyanate

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

Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese was written by Feng, Jing;Zheng, Yuanrong;Zhang, Xin;Zhou, Ran;Ma, Ming. And the article was included in Food Control in 2023.Related Products of 2198-61-0 The following contents are mentioned in the article:

Mongolian cheese was sterilized by using supercritical carbon dioxide treatment at three pressures (10, 15 and 20 MPa) and three temperatures (40, 50 and 60°C). The optimum SC-CO₂ condition (20 MPa and 60°C) could achieve complete inactivation of bacteria. Preservation of Mongolian cheese was assessed at 25°C for 20 d by analyzing texture, bacterial communities and volatile compounds, after using SC-CO₂ (20 MPa and 60°C). The results indicated that SC-CO₂ treatment could maintain texture stability of Mongolian cheese during storage. High throughput sequencing results showed that Clostridium_sensu_stricto and Lysinibacillus were not detected in the SC-CO₂ treated cheese and the total abundance of spoilage bacteria in the SC-CO₂ treated cheese was much lower than that in untreated cheese after 20 days storage. Nine core functional bacteria such as Clostridium_sensu_stricto, Lysinibacillus, Pseudoclavibacter, Pseudomonas, Acinetobacter, Lactococcus, Aeromonas, Serratia and Buttiauxella that significantly affected the formation of volatile compounds were identified by Spearman correlation anal. SC-CO₂ treatment decreased the contents of volatile compounds (acids and esters) (p < 0.05), avoiding off-flavors development related to the volatile compounds of excess in Mongolian cheese during storage. Overall, SC-CO₂ technol. could be used as an effective tool to sterilize Mongolian cheese with minimal quality changes. 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. Polyesters are important plastics, with monomers linked by ester moieties. 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.Related Products of 2198-61-0

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

Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS was written by Dou, Tong-Xin;Shi, Jing-Fang;Li, Yuan;Bi, Fang-Cheng;Gao, Hui-Jun;Hu, Chun-Hua;Li, Chun-Yu;Yang, Qiao-Song;Deng, Gui-Ming;Sheng, Ou;He, Wei-Di;Yi, Gan-Jun;Dong, Tao. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2020.Electric Literature of C11H22O2 The following contents are mentioned in the article:

The odors of banana during harvest change significantly depending upon the season; however, the nature of the changes occurring at different times of harvest is still unclear. To clarify how banana harvesting time affects the volatile compound profiles and comprehensive flavor characterization, the volatile compounds of the BaXi and GuangFen Number 1 banana cultivars during the fruit harvests in March and Sept. were evaluated using electronic nose technol., and also headspace solid phase micro-extraction combined with gas chromatog.-mass spectrometry resp. Results from the principal component anal. and radar fingerprint chart of electronic nose showed that the flavor and volatile components in BaXi and GuangFen Number 1 banana fruit during the harvest in March differed significantly from those harvested in Sept. The relative content of esters in BaXi (95.29%) and GuangFen Number 1 (90.96%) banana fruit harvest in March was significantly higher than for BaXi (59.11%) and GuangFen Number 1 (61.62%) bananas harvested in Sept. We found that only banana fruits harvested in March contained iso-Bu isobutyrate, iso-Bu butyrate, and iso-Bu hexanoate, while hexyl acetate was found only in fruits harvested in Sept. Results indicate that fruits harvested in March have more volatile aroma compounds in both the cultivars. Findings from the current study are useful for the banana industry as it provides baseline data in the difference in physiochem. properties of bananas harvested in different seasons. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Electric Literature of C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters 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. Electric Literature of C11H22O2

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

GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties was written by Yang, Shunbo;Li, Dongmei;Li, Shanshan;Yang, Huijuan;Zhao, Zhengyang. And the article was included in International Journal of Molecular Sciences in 2022.Application of 112-14-1 The following contents are mentioned in the article:

Aroma is a key quality attribute of apples, making major contributions to com. value and consumer choice. However, the mechanism underlying mol. regulation of aroma formation genes and transcription factors remains poorly understood in apples. Here, we investigated the aroma volatile profiles of two apple varieties with distinctive flavors using headspace solid-phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). A total of 35 volatile compounds were identified in Granny Smith and Jonagold apples. Aldehydes were the most abundant volatiles contributing to the aroma in Granny Smith apple while esters were the dominant volatile compounds in Jonagold apple. In order to know more about the expression levels of aroma-related genes involved in the metabolic pathways, transcriptome sequencing of these two different apple varieties was conducted utilizing the Illumina platform. In total, 94 differentially expressed genes (DEGs) were found in the fatty acid metabolism, amino acid metabolism, the mevalonate pathway and phenylpropanoid pathway. Furthermore, compared to the Granny Smith apple, the expression of multiple genes and transcription factors were upregulated in the Jonagold apple, which might play important roles in the synthesis of aroma volatile compounds Our study contributes toward better understanding on the mol. mechanism of aroma synthesis in apples and provides a valuable reference for metabolic engineering and flavor improvement in the future. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application of 112-14-1).

Octyl acetate (cas: 112-14-1) 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. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Application of 112-14-1

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

Effect of postharvest methyl jasmonate and ethylene treatments on the biosynthesis of volatile compounds of hot pepper fruits was written by Magalhaes, Hilton Cesar Rodrigues;Filho, Elenilson G. Alves;Garruti, Deborah dos Santos;Massaretto, Isabel Louro;Purgatto, Eduardo. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2021.Related Products of 106-73-0 The following contents are mentioned in the article:

Hot pepper (Capsicum frutescens L.) can show climacteric behavior at the beginning of ripening and the role of ethylene in the aroma formation of these fruits is not very clear. Me jasmonate (MeJA) is known to play an important role in regulating metabolic changes that promote aroma formation in fruits. This study investigated the correlation between ethylene and MeJA on the biosynthesis of volatile hot pepper compounds Hot peppers were randomly separated and distributed in five groups, corresponding to the four treatments, MeJA, Ethylene, 1-MCP (1-methylcyclopropene), MeJA+1-MCP and control. Analyses of volatile compounds and gene transcripts for the enzymes lipoxygenase (LOX), alc. dehydrogenase (ADH) and hydroperoxide lyase (HPL) were carried out during the fruit ripening. Results revealed that ripening influenced the aroma biosynthesis more than treatments applied to hot pepper, probably due to the intermediate climatic character of the fruit. Despite this, the perception of ethylene seems to be important at the beginning of the formation of volatile hot pepper compounds This effect was observed in monitoring with C6 volatiles, in which treatment with ethylene was highlighted on day 1, including a corresponding increase in HPL. In the ripe fruit, there was a small delay in the volatile composition caused by MeJA, MeJA+1-MCP and 1-MCP. In C6 volatiles, MeJA caused an evident increase in hexanal on days 01, 06 and 12, and there was also a correspondent increase in HPL for day 1. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Related Products 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. 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. Related Products of 106-73-0

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

Comparison of different categories of Slovak Tokaj wines in terms of profiles of volatile organic compounds was written by Furdikova, Katarina;Machynakova, Andrea;Drtilova, Tereza;Spanik, Ivan. And the article was included in Molecules in 2020.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

The present work deals with the characterization of volatile organic compounds in wines from the Slovak Tokaj wine region. Studied wine samples were divided into 3 groups-varietal wines from registered Tokaj vine varieties, film wines Tokajske samorodne dry, and naturally sweet botrytized wines Tokaj selections. The VOCs from wines were extracted using optimized solid phase microextraction and analyzed by comprehensive two-dimensional gas chromatog. coupled to high-resolution time-of-flight mass spectrometry (HRTOF-MS). In total, 176 VOCs were identified in all 46 studied samples. It was found that the total number of VOCs in varietal wines was generally higher than in botrytized wines. All three studied categories showed characteristic VOC profiles with significant differences. Varietal wines were characterized by higher concentrations of esters and terpenoids originating from grapes. The presence of γ-octalactone, (E)-6-methylhept-2-en-4-one, and lack of benzaldehyde were typical for Tokajske samorodne dry. Tokaj selections expressed the highest concentration of di-Et malate, benzaldehyde, and furfurals. Several interesting trends were also observed The concentration of fermentation products was highest in varietal wines, while long-term matured Tokaj special wines were typified by the presence of compounds related to noble-rotten raisins (2-phenylacetaldehyde, Et 2-phenylacetate, and 2-phenylethanol), wood (cis-whisky lactone), and aging (1,1,6-trimethyl-2H-naphthalene, furfural, and 5-methylfurfural). This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application In Synthesis 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. 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.Application In Synthesis of Isopentyl hexanoate

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

An insight into key volatile compounds in acerola (Malpighia emarginata DC.) pulp based on their odour activity values and chemometric evaluation was written by Nogueira, Juliete Pedreira;Pires de Siqueira, Airla Carla;Dutra Sandes, Rafael Donizete;de Sousa Galvao, Mercia;Santos Leite Neta, Maria Terezinha;Narain, Narendra. And the article was included in Analytical Methods in 2018.Synthetic Route of C8H16O2 The following contents are mentioned in the article:

The application of headspace solid-phase microextraction (HS-SPME) and dynamic headspace purge & trap (P&T) combined with gas chromatog.-mass spectrometry and odor activity value was used to analyze volatile compounds from acerola (Malpighia emarginata DC.) pulp in order to determine their key aroma compounds Chemometric evaluation led to the selection of the most efficient fiber of 50/30μm divinylbenzene-carboxen-polydimethylsiloxane in capturing volatile compounds Optimum conditions for HS-SPME were established and a total of 70 compounds were identified in pulp by HS-SPME, while 69 compounds were identified by P&T. The most represented class of compounds in HS-SPME was esters, while in P&T, it was alcs. Among the large number of compounds identified, the most abundant were 4-pentenyl hexanoate, 4-pentenyl butanoate, hexyl butanoate and 1,4,4,7a-tetramethyl-2,4,5,6,7,7a-hexahydro-1H-indene-1,7-diol in the extract by HS-SPME while 3-methyl-3-buten-1-ol, ethanol, 1,4,4,7a-tetramethyl-2,4,5,6,7,7a-hexahydro-1H-indene-1,7-diol and 4-pentenyl butanoate were in P&T. Based on this study in association with the odor activity values, the key aroma compounds of acerola pulp were (Z)-β-ocimene, (E)-β-ocimene, Me butanoate, linalool, (E)-β-ionone, (E)-2-hexenal, decanal, (E)-β-damascenone, Me hexanoate, 3-methyl-3-buten-1-ol, heptanal, Et butanoate, Et hexanoate, 1-octen-3-ol and nonanal. These compounds are predominantly of fruity notes with the presence of sweet, herbaceous and fresh odors. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Synthetic Route of 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. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Synthetic Route of C8H16O2

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

The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu was written by He, Jiang;Chen, Qian;Jia, Xin;Wang, Yan;Huang, Min;Wang, GuangXi;Chen, Hao;Gao, Peng. And the article was included in Journal of Food Processing and Preservation.Product Details of 2198-61-0 The following contents are mentioned in the article:

The purpose of this study was to investigate the changes in the composition of Nongxiangxing baijiu (Chinese liquor) over 5 years of natural aging and under different irradiation doses of 60Co. We discuss the differences between the two approaches to aging and provide theor. support for the feasibility of irradiation aging of baijiu. Low-dose (3 kGy and 6 kGy) and high-dose (50 kGy and 100 kGy) irradiation were used to assess the effect of irradiation on baijiu compounds The results show that the chem. reaction processes of natural aging and irradiation are similar, and both can promote the production of aldehydes and acids in baijiu, which contribute to the flavor of aging. Specifically, after irradiation at ≥3 kGy, furfural was not detected. The content of Et linoleate decreased after irradiation at ≤6 kGy, but it was not detected after irradiation at ≥50 kGy. The electronic nose prediction model showed that the flavor of the baijiu after 3 kGy irradiation reached an effect similar to that of natural aging for 1.98 years. The application of 60Co irradiation in the aging of Nongxiangxing baijiu has significant value. Novelty impact statement : The chem. reaction processes of natural aging and irradiation are similar, both can promote the production of aldehydes and acids in baijiu. The flavor of the baijiu after 3 kGy irradiation reached an effect similar to that of natural aging for 1.98 years. Furfural and Et linoleate can be used as potential indicators to determine whether baijiu was irradiated. 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, including apples, durians, pears, bananas, pineapples, and strawberries. 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

The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine was written by Liu, Zhibin;Wang, Zhiyao;Sun, Jinyuan;Ni, Li. And the article was included in Food Microbiology in 2020.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:

Gutian Hong Qu glutinous rice wine (GHQW) is a representative alc. beverage in China. During its traditional brewing process, multiple strains are involved. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Therefore, in this study, the dynamics of volatile components and microbial succession during the traditional fermentation process of GHQW were monitored, by using HS-SPME-GC/MS and high throughput 16 S rRNA and ITS sequencing techniques. Following a 32-day semi-open solid-state fermentation, massive changes in volatile profile and microbial communities were observed Based on these, the potential correlations between volatile components and microorganisms during the fermentation were explored by using Pearson correlation anal. It was revealed that 3 bacterial taxa, including Lactococcus lactis, Burkholderia gladioli and Cronobacter helveticus, and 5 fungal taxa, including Wickerhamomyces anomalus, Saccharomyces cerevisiae, Aspergillus vitricola, Aspergillus penicillioides and Monascus purpureus, showed strong connections with various volatile components. Thus these bacteria and fungi might play crucial roles in volatile components biosynthesis, and thus were preliminary considered as core functional microorganisms for GHQW brewing. The detailed information on the dynamic changes of volatile components and microbial communities throughout GHQW brewing can further expand our understanding of the formation mechanisms of GHQW aroma. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0HPLC of Formula: 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. 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.HPLC of Formula: 2198-61-0

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

Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches was written by Setyabrata, Derico;Vierck, Kelly;Sheets, Tessa R.;Legako, Jerrad F.;Cooper, Bruce R.;Johnson, Timothy A.;Kim, Yuan H. Brad. And the article was included in Metabolites in 2022.Category: esters-buliding-blocks The following contents are mentioned in the article:

The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chem., metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Category: esters-buliding-blocks).

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. 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. Category: esters-buliding-blocks

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