Tag: 100-200

Exploring the influence of grape tissues on the concentration of wine volatile compounds was written by Blackford, C. L.;Trengove, R. D.;Boss, P. K.. And the article was included in Australian Journal of Grape and Wine Research in 2022.Category: esters-buliding-blocks The following contents are mentioned in the article:

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Category: esters-buliding-blocks).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. 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.Category: esters-buliding-blocks

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

Effect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes was written by Han, K.;Ji, W.;Wang, R. F.. And the article was included in International Food Research Journal in 2020.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

As one of the typical appreciated seasonings, Shanxi aged vinegar is famous all over the world for its unique aroma formed during the baking stage. To evaluate the influence of two baking methods on the aroma profiles, headspace solid-phase microextraction (HS-SPME) in combination with gas chromatog.-mass spectrometry (GC-MS) were carried out, and the odor intensity was evaluated by odor activity values. Results showed that there were 72 volatile compounds that could be identified and quantified in the analyzed samples. Moreover, among them, the odor activity values (OAV) of 35 compounds were ≥ 1, and the contents of acetic acid, Et acetate, and acetoin were significantly higher than the other volatile compounds There were 17 odor-active compounds newly produced after baking stage. Based on the principle components anal. (PCA), 11 newly produced volatile compounds as well as benzeneacetaldehyde and furfural, of which the OAVs had remarkable differences in two baking methods, were closely associated with the baking process. Addnl., acetophenone was formed specifically in the traditional methods, and five odor-active compounds (3-methylbutyl-acetate, hexanal, 2,3-dimethyl-5-ethylpyrazine, trimethyloxazole, and di-Me disulfide) were detected only in the modern method. In conclusion, baking process has important influence on the formation and composition ratio of aroma profiles in Shanxi aged vinegar. The results obtained from the present work might provide guidance for improvement of the production process and quality optimization of Shanxi aged vinegar. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: Isopentyl hexanoate).

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

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

Effect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes was written by Han, K.;Ji, W.;Wang, R. F.. And the article was included in International Food Research Journal in 2020.Formula: C10H20O2 The following contents are mentioned in the article:

As one of the typical appreciated seasonings, Shanxi aged vinegar is famous all over the world for its unique aroma formed during the baking stage. To evaluate the influence of two baking methods on the aroma profiles, headspace solid-phase microextraction (HS-SPME) in combination with gas chromatog.-mass spectrometry (GC-MS) were carried out, and the odor intensity was evaluated by odor activity values. Results showed that there were 72 volatile compounds that could be identified and quantified in the analyzed samples. Moreover, among them, the odor activity values (OAV) of 35 compounds were ≥ 1, and the contents of acetic acid, Et acetate, and acetoin were significantly higher than the other volatile compounds There were 17 odor-active compounds newly produced after baking stage. Based on the principle components anal. (PCA), 11 newly produced volatile compounds as well as benzeneacetaldehyde and furfural, of which the OAVs had remarkable differences in two baking methods, were closely associated with the baking process. Addnl., acetophenone was formed specifically in the traditional methods, and five odor-active compounds (3-methylbutyl-acetate, hexanal, 2,3-dimethyl-5-ethylpyrazine, trimethyloxazole, and di-Me disulfide) were detected only in the modern method. In conclusion, baking process has important influence on the formation and composition ratio of aroma profiles in Shanxi aged vinegar. The results obtained from the present work might provide guidance for improvement of the production process and quality optimization of Shanxi aged vinegar. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Formula: 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. 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. Formula: C10H20O2

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

Exploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed was written by Camara, Jose S.;Lourenco, Silvia;Silva, Catarina;Lopes, Andre;Andrade, Carlos;Perestrelo, Rosa. And the article was included in Microchemical Journal in 2020.Quality Control of Isopentyl hexanoate The following contents are mentioned in the article:

The recent growing concern driven by consumer interest in the safety and quality of seafood, has boosted the search for healthy and functional aquafeeds. The current study represents the first approach to assess the potential of volatile composition of the wine industry by products (e.g., grape pomace, grape stems, lees), as additives for improving the quality of fish feeds in terms of organoleptic characteristics (e.g., aroma and flavor) and health benefits. Headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to establish the volatile profile of wine industry byproducts. A total of 153 volatile organic compounds (VOCs), which belong to different chem. families, comprising 36 esters, 31 carbonyl compound, 20 alcs., 18 terpenoids, 17 acids, 11 furanic compounds, four volatile phenols, two lactones, and 14 miscellaneous, were identified. Esters and terpenoids showed a pos. contribution to the aquafeeds aroma with fruity, sweet, green, fresh, and berry notes, whereas some acids (e.g., hexanoic acid) and terpenoids (e.g., limonene) could be used as antimicrobial, antioxidant and antiproliferative agents. Our findings confirmed the potential of wine industry byproducts as a rich source of essential compounds to enhance the quality of aquafeeds towards the valorization of winery waste based on the concept of circular economy. Further investigation on the extraction, isolation and purification of VOCs from a natural bio-source will guarantee the safety of the aquafeed and compliance with the requirements of the animal feed industry. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Quality Control of Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. 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.Quality Control of Isopentyl hexanoate

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

Flexible polyurethanes, renewable fuels, and flavorings from a microalgae oil waste stream was written by Phung Hai, Thien An;Neelakantan, Nitin;Tessman, Marissa;Sherman, Suryendra D.;Griffin, Graham;Pomeroy, Robert;Mayfield, Stephen P.;Burkart, Michael D.. And the article was included in Green Chemistry in 2020.Quality Control of Methyl heptanoate The following contents are mentioned in the article:

Renewable polymers have become an important focus in next-generation materials, and algae biomass offers an environmentally low-impact feedstock that can serve multiple uses. This study aims to develop a scalable methodol. for production of microalgae-based polyols for polyurethane synthesis from waste oils derived from algae biomass. Following separation of omega-3 fatty acids from algae oil, residual oils can offer valuable building blocks for petrochem. replacements. However, unlike vegetable oils, algae oils contain organic contaminants, including photosynthetic pigments and hydrophobic cofactors that can complicate preparative methodologies. Here we convert and purify waste streams from omega-3 depleted Nannochloropsis salina algae oil, with major components consisting of palmitic and palmitoleic acid, into azelaic acid (AA) as a building block for flexible polyurethanes, with a simultaneous production of heptanoic acid (HA) as a flavor and fragrance precursor. Conversion of free fatty acid mixtures into a soft soap allows extraction of organic contaminants, and urea complexation provides isolated palmitoleic acid, which is subsequently ozonolyzed to produce AA and HA. Bio-based polyester diols are prepared from AA via esterification to provide a polyol monomer for flexible polyurethane foam preparation The HA co-product is modified to produce the flavoring agent Me heptanoate and also decarboxylated to produce hexane as a renewable solvent. This scalable process can be performed on oils from multiple algal species, offering valuable monomers from a highly sustainable source. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Quality Control of Methyl heptanoate).

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, 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.Quality Control of Methyl heptanoate

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

Incidence of personal care products in surface water of Middle Tennessee Urban and rural sub-watersheds was written by Kaur, Ravneet;Akuley-Amenyenu, Anonya;Deng, Qi;Dennis, Sam O.. And the article was included in Journal of Water Resource and Protection in 2018.Recommanded Product: Methyl heptanoate The following contents are mentioned in the article:

Personal care products (PCPs) are stable and are recognized as important chems. of emerging concern in freshwater resources in the United States (US), including surface water. Although little is known about the bio accessibility or biodegradation of these chems. in the environment. Their primary source of entry into water bodies includes activities such as bathing and showering as well as improper disposal of unused personal care products. We conducted a study to monitor the incidence of personal care products in two rivers (surface water) in Middle Tennessee. The objectives were to determine the incidence of personal care products in surface water of urban and rural sub-watersheds. Secondly, to identify the most frequently detected PCPs in the rivers monitored in the sub-watershed. Water samples were collected from the Cumberland River and Collins River. These rivers represented surface water drained by urban and rural watersheds resp. in Middle Tennessee. The surface water samples were analyzed for the presence of personal care products using GC-MS. During sampling, water quality parameters of interest were collected in-situ with a multi-parameter data-sonde. Low-level concentration of compounds containing PCPs was detected in the two rivers monitored. Personal care products detected included the active ingredients in perfumes (Docosane, Heptadecane, Me hexadecanoate, and Undecane), antiperspirants (Octadecanol, and Pentadecalactone), skin conditioners (Cyclotrisiloxane, Isohexyl palmitate, Me palmitate, and Cedrol), and shampoos (1-Hexadecanol, Hexadecanoic acid, and Nonanal). This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Recommanded Product: Methyl heptanoate).

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. 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: Methyl heptanoate

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

Characterizing the chemical and sensory profiles of traditional American meads was written by Senn, Kaylie;Cantu, Annegret;Heymann, Hildegarde. And the article was included in Journal of Food Science in 2021.Category: esters-buliding-blocks The following contents are mentioned in the article:

The compositional and sensorial profiles of traditional American meads were determined using standard enol., volatile, and descriptive analyses. Forty-one com. meads produced by 35 meaderies across 20 states were selected to encompass a broad product range. The meads were analyzed for ethanol content, residual sugar, pH, titratable acidity, acetic acid, and free and total sulfur dioxide. Forty-three volatile compounds (alcs., esters, acids, terpenes, aldehydes, aromatic hydrocarbons, etc.) were tentatively identified using a nontargeted HS-SPME-GC-MS method. Et octanoate, phenylethyl alc., Et decanoate, and Et acetate were the most relatively abundant volatile compounds across the sample set. A trained panel (n = 11) evaluated each mead using descriptive anal. and the chem. and sensory analyses were compared. Acidity, sweetness, and cloying and viscous mouthfeel sensations, and alc. heat were the most influential sensory attributes and were driven by titratable acidity, residual sugar, and ethanol content, resp. Et octanoate and Et decanoate were correlated with manure aroma, phenylethyl alc. with yeast and green aromas, and Et acetate with citrus, solvent, and green olive aromas. This research further elucidates the empirical relationship between the chem. composition and sensory profiles of com. meads. Practical Application : This work provides the mead industry with further understanding of the compositional drivers of the sensory profiles of com. meads and demonstrates product categories (dry, semi-sweet, sweet) do not necessarily indicate compositional or sensory attributes. 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

Assessment of key aroma compounds in fresh jujube brandy by GC-O-MS and odor activity value was written by Xia, Yanan;Liu, Yaqiong;Wang, Jie;Shuang, Quan. And the article was included in Journal of Food Processing and Preservation in 2020.Electric Literature of C11H22O2 The following contents are mentioned in the article:

Fresh jujube brandy (FJB, 50% volume/volume ethanol) was produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae. Fifty-five aroma-active compounds of jujube brandy (JB) were found by GC-O-MS. Through the calculation of odor activity value, 27 compounds that make a contribution to the JB aroma were identified and 16 key flavor compounds of JB were determined, including Et octanoate, Et caproate, Et isovalerate, Et laurate, 2-undecanone, Et valerate, etc., followed by aroma reconstruction experiments for confirmation. Great similarity and differences were found in different brandies on the characteristic aroma compounds by principal component anal. Furthermore, four components (Et butyrate, Et valerate, Et octanate, and benzaldehyde) were partly originated from jujube. During fermentation, eight Me esters converted to Et esters, and nine new compounds (Et 2-methyl-butyrate, Et iso-valerate, etc.) were formed. Practical applications : FJB (50% volume/volume ethanol), produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae, is a famous alc. beverage in Taihang Mountain districts in Hebei with Chinese characteristics. But the development of FJB was restricted because its flavor and quality were very unstable. Understanding the key aroma compounds of JB and its formation mechanism could provide a guide of process optimization and flavor regulation, making it become a unique brandy with Chinese characteristics, recognized and accepting by the world. 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Electric Literature of C11H22O2

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

2-Substituted thienotetrahydropyridine derivatives: Allosteric ectonucleotidase inhibitors was written by Schakel, Laura;Mirza, Salahuddin;Pietsch, Markus;Lee, Sang-Yong;Keuler, Tim;Sylvester, Katharina;Pelletier, Julie;Sevigny, Jean;Pillaiyar, Thanigaimalai;Namasivayam, Vigneshwaran;Guetschow, Michael;Mueller, Christa E.. And the article was included in Archiv der Pharmazie (Weinheim, Germany) in 2021.Formula: C4H7NS The following contents are mentioned in the article:

The antithrombotic prodrugs ticlopidine and clopidogrel are thienotetrahydro-pyridine derivatives that are metabolized in the liver to produce thiols that irreversibly block ADP (ADP)-activated P2Y12 receptors on thrombocytes. In their native, nonmetabolized form, both drugs were reported to act as inhibitors of ectonucleoside triphosphate diphosphohydrolase-1 (NTPDase1, CD39). CD39 catalyzes the extracellular hydrolysis of nucleoside tri- and diphosphates, mainly ATP (ATP) and ADP, yielding adenosine monophosphate, which is further hydrolyzed by ecto-5′-nucleotidase (CD73) to produce adenosine. While ATP has proinflammatory effects, adenosine is a potent anti-inflammatory, immunosuppressive agent. Inhibitors of CD39 and CD73 have potential as novel checkpoint inhibitors for the immunotherapy of cancer and infection. In the present study, we investigated 2-substituted thienotetrahydropyridine derivatives, structurally related to ticlopidine, as CD39 inhibitors. Due to their substituent on the 2-position, they will not be metabolically transformed into reactive thiols and can, therefore, be expected to be devoid of P2Y12 receptor-antagonistic activity in vivo. Several of the investigated 2-substituted thienotetrahydropyridine derivatives showed concentration-dependent inhibition of CD39. The most potent derivative, 32, showed similar CD39-inhibitory potency to ticlopidine, both acting as allosteric inhibitors. Compound 32 showed an improved selectivity profile: While ticlopidine blocked several NTPDase isoenzymes, 32 was characterized as a novel dual inhibitor of CD39 and CD73. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Formula: 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. Formula: C4H7NS

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

2-Substituted thienotetrahydropyridine derivatives: Allosteric ectonucleotidase inhibitors was written by Schakel, Laura;Mirza, Salahuddin;Pietsch, Markus;Lee, Sang-Yong;Keuler, Tim;Sylvester, Katharina;Pelletier, Julie;Sevigny, Jean;Pillaiyar, Thanigaimalai;Namasivayam, Vigneshwaran;Guetschow, Michael;Mueller, Christa E.. And the article was included in Archiv der Pharmazie (Weinheim, Germany) in 2021.Computed Properties of C4H7NS The following contents are mentioned in the article:

The antithrombotic prodrugs ticlopidine and clopidogrel are thienotetrahydro-pyridine derivatives that are metabolized in the liver to produce thiols that irreversibly block ADP (ADP)-activated P2Y12 receptors on thrombocytes. In their native, nonmetabolized form, both drugs were reported to act as inhibitors of ectonucleoside triphosphate diphosphohydrolase-1 (NTPDase1, CD39). CD39 catalyzes the extracellular hydrolysis of nucleoside tri- and diphosphates, mainly ATP (ATP) and ADP, yielding adenosine monophosphate, which is further hydrolyzed by ecto-5′-nucleotidase (CD73) to produce adenosine. While ATP has proinflammatory effects, adenosine is a potent anti-inflammatory, immunosuppressive agent. Inhibitors of CD39 and CD73 have potential as novel checkpoint inhibitors for the immunotherapy of cancer and infection. In the present study, we investigated 2-substituted thienotetrahydropyridine derivatives, structurally related to ticlopidine, as CD39 inhibitors. Due to their substituent on the 2-position, they will not be metabolically transformed into reactive thiols and can, therefore, be expected to be devoid of P2Y12 receptor-antagonistic activity in vivo. Several of the investigated 2-substituted thienotetrahydropyridine derivatives showed concentration-dependent inhibition of CD39. The most potent derivative, 32, showed similar CD39-inhibitory potency to ticlopidine, both acting as allosteric inhibitors. Compound 32 showed an improved selectivity profile: While ticlopidine blocked several NTPDase isoenzymes, 32 was characterized as a novel dual inhibitor of CD39 and CD73. 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. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Computed Properties of C4H7NS

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