Tag: 100-200

Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines was written by de Souza, Joao Carlos;Crupi, Pasquale;Colletta, Antonio;Antonacci, Donato;Toci, Aline Theodoro. And the article was included in Journal of Food Science and Technology in 2022.Safety of Isopentyl hexanoate The following contents are mentioned in the article:

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Safety of Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are 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.Safety of Isopentyl hexanoate

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

Proton affinities and ion enthalpies was written by Holmes, John L.;van Huizen, Nick A.;Burgers, Peter C.. And the article was included in European Journal of Mass Spectrometry in 2017.SDS of cas: 106-73-0 The following contents are mentioned in the article:

Proton affinities of a number of alkyl acetates (CH₃-C(=O)-OR) and of Me alkanoates (R-C(=O)-OCH₃, R=H, alkyl) have been assembled from the literature or measured using the kinetic method. It was observed that the proton affinities for the isomeric species CH₃-C(=O)-OR and R-C(=O)-OCH₃ are almost identical, an unexpected result as the charge in these protonated ester mols. is largely at the keto carbon atom and so this site should be more sensitive to alkyl substitution. Anal. of the data, including those from lone pair ionisation and core-electron ionisation experiments available from the literature, indicate that after protonation, extensive charge relaxation (or polarisation) takes place (as is also the case, according to the literature, after core-electron ionisation). By contrast, after lone pair ionisation, which results in radical cations, such relaxation processes are relatively less extensive. As a consequence, changes in ion enthalpies of these protonated mols. follow more closely the changes in neutral enthalpies, compared with changes in enthalpies of the corresponding radical cations, formed by electron detachment. Preliminary analyses of published energetic data indicate that the above finding for organic esters may well be another example of a more general phenomenon. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0SDS of cas: 106-73-0).

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. 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.SDS of cas: 106-73-0

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

Mass Spectra of New Heterocycles: XXII. Electron Impact and Chemical Ionization of 1-Alkyl(cycloalkyl, alkoxyalkyl)-5-[(alkyl, allyl, benzyl)sulfanyl]-1H-pyrrol-2-amines was written by Klyba, L. V.;Nedolya, N. A.;Sanzheeva, E. R.;Tarasova, O. A.. And the article was included in Russian Journal of Organic Chemistry in 2021.Safety of Isopropylisothiocyanate The following contents are mentioned in the article:

Fragmentation of 1-alkyl(cycloalkyl, alkoxyalkyl)-5-[(alkyl, allyl, benzyl)sulfanyl]-1H-pyrrol-2-amines I [R¹ = Me, i-Pr, CH₂CH₂OMe, etc.; R² = R³ = Me, (CH₂)₄, (CH₂)₂O(CH₂)₂, etc.; R⁴ = Me, Et, allyl, Bn] under electron impact (70 eV) and chem. ionization (with methane as reactant gas) had been studied for first time. All examined compounds under electron impact generated mol. ion [M]^+· (I_rel 5-90%) whose primary fragmentation involved mainly cleavage of C-S bond in SR⁴ substituent with elimination of R⁴ radical (except for 1-isopropyl- and 1-cycloalkyl-1H-pyrrol-2-amines). The main pathway of decomposition of 1-isopropyl(cycloalkyl)-N,N-dimethyl-5-[(Me, allyl)sulfanyl]-1H-pyrrol-2-amines was cleavage of C-N bond with both elimination of R¹ radical from pyrrole nitrogen atom and fragmentation of pyrrole ring through elimination of imine (or aziridine) mol. and formation of odd-electron [M – NR¹]^+· radical cation. Chem. ionization of title compounds involved protonation, charge exchange, and electrophilic addition processes and elimination of Me (Et) and SMe (SEt) radicals from [M + H]⁺ ions. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Safety of Isopropylisothiocyanate).

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. 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.Safety of Isopropylisothiocyanate

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

Mass Spectra of New Heterocycles: XXII. Electron Impact and Chemical Ionization of 1-Alkyl(cycloalkyl, alkoxyalkyl)-5-[(alkyl, allyl, benzyl)sulfanyl]-1H-pyrrol-2-amines was written by Klyba, L. V.;Nedolya, N. A.;Sanzheeva, E. R.;Tarasova, O. A.. And the article was included in Russian Journal of Organic Chemistry in 2021.COA of Formula: C4H7NS The following contents are mentioned in the article:

Fragmentation of 1-alkyl(cycloalkyl, alkoxyalkyl)-5-[(alkyl, allyl, benzyl)sulfanyl]-1H-pyrrol-2-amines I [R¹ = Me, i-Pr, CH₂CH₂OMe, etc.; R² = R³ = Me, (CH₂)₄, (CH₂)₂O(CH₂)₂, etc.; R⁴ = Me, Et, allyl, Bn] under electron impact (70 eV) and chem. ionization (with methane as reactant gas) had been studied for first time. All examined compounds under electron impact generated mol. ion [M]^+· (I_rel 5-90%) whose primary fragmentation involved mainly cleavage of C-S bond in SR⁴ substituent with elimination of R⁴ radical (except for 1-isopropyl- and 1-cycloalkyl-1H-pyrrol-2-amines). The main pathway of decomposition of 1-isopropyl(cycloalkyl)-N,N-dimethyl-5-[(Me, allyl)sulfanyl]-1H-pyrrol-2-amines was cleavage of C-N bond with both elimination of R¹ radical from pyrrole nitrogen atom and fragmentation of pyrrole ring through elimination of imine (or aziridine) mol. and formation of odd-electron [M – NR¹]^+· radical cation. Chem. ionization of title compounds involved protonation, charge exchange, and electrophilic addition processes and elimination of Me (Et) and SMe (SEt) radicals from [M + H]⁺ ions. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8COA of Formula: 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. 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.COA of Formula: C4H7NS

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

Chemical composition and bioactivity of essential oil from Morinda citrifolia L. fruit was written by Veloso, Ronice Alves;Pereira de Souza Ferreira, Talita;Dias, Bruna Leticia;de Souza Carlos Mourao, Dalmarcia;Neponuceno de Araujo Filho, Renisson;Gloria, Rhayk Sales Lira;Barros, Alessandra Macedo;Pereira de Souza Ferreira, Tatiani;Chapla, Vanessa Mara;Cangussu, Alex Sander Rodrigues;de Castro Santos Machado, Stella;dos Santos, Gil Rodrigues. And the article was included in Journal of Medicinal Plants Research in 2020.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

Morinda citrifolia has aroused the interest of several research institutions due to its pharmacol. properties. The compounds biosynthesized can be explored as an alternative for control measures of plant pathogens causing leaf lesions in maize. The study aim at evaluating the potential effects of essential oil obtained from ripe fruits of M. citrifolia on Bipolaris maydis and Exserohilum turcicum isolated from maize plants. Ripe fruits were subjected to extraction of essential oil by hydrodistillation method and chem. composition was determined by gas chromatog./mass spectrometry. The yield of essential oil was 0.17% (v/w), and the main constituents identified were octanoic acid constitutes 82.2%, hexanoic acid 8.3%, 3-methylbutyl octanoate 4.2%, and Et etanoate 2.5%. Mycelial growth control in vitro and in vivo of B. maydis and E. turcicum spots diseases in maize plants was evaluated and the fruit of M. citrifolia was found to have potential essential oil with fungicidal activity at concentration 0.25%. With area under the disease progress curve (AUDPC) values lower than those observed in treatments with fungicide, the preventive control of leaf spot in B. maydis plants using essential oil of M. citrifolia showed biol. activities and therefore a source of mols. to be exploited that can minimize the severity of diseases. 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. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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: Isopentyl hexanoate

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

Physico-mechanical, Antimicrobial, and Antioxidant Properties of Gelatin Edible Films Incorporated with Olibanum Essential Oil and Sodium Hexametaphosphate on the Rainbow Trout Fillet Under Refrigerated Conditions was written by Fallah, Maryam;Rouhi, Milad;Soltani, Mahya;Mohammadifar, Mohammad Amin;Bahrami, Roya;Davachi, Seyed Mohammad;Abbaspourrad, Alireza;Mohammadi, Reza. And the article was included in Journal of Polymers and the Environment in 2021.COA of Formula: C10H20O2 The following contents are mentioned in the article:

The present study was conducted to investigate the effect of sodium hexametaphosphate (SHMP) (0, 0.1, 0.2, and 0.3 g), and olibanum essential oil (OEO; 0, 2%, 4%, and 6% w/v) on the physicochem., structural, antioxidant, and microbial properties of the gelatin-based edible film, and its effect on the refrigerated storage period of rainbow trout fillet. The results demonstrated that the water solubility, the water vapor permeability, mech. properties, and antioxidant activity of all treatments were significantly improved compared to the control treatment. The Fourier-transform IR spectroscopy anal. revealed 1035-1015 cm^-1 stretching vibrations of the C-C, and C-O groups, confirming ester linkages among the gelatin (G), SHMP, and OEO components. The treatments containing SHMP, and OEO exhibited acceptable antimicrobial activity against the tested Gram-pos., and Gram-neg. microorganisms (Staphylococcus aureus, Escherichia coli, and Bacillus cereus). Moreover, the total count (TC), and Enterobacteriaceae count (EC) of rainbow trout fillets were significantly reduced by the optimal treatments of edible films (0.3 SHMP, 4% OEO- 0.2 SHMP, and 4% OEO) during 21-day refrigerated storage. According to the findings of this study, G/SHMP/OEO films could be a promising tool for packaging and protecting meat-based foods. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1COA of Formula: C10H20O2).

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. 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.COA of Formula: C10H20O2

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

The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentation was written by Chua, Jian-Yong;Tan, Si Jia;Liu, Shao-Quan. And the article was included in Food Research International in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:

In this study, the soy whey YAN was estimated to be approx. 45.9 mg N/L. A mixture of four amino acids (valine, leucine, isoleucine and phenylalanine) was added into soy whey at a total concentration of +40, +80, +120 and +160 mg N/L and fermented with Torulaspora delbrueckii Biodiva for a period of 10 days. Increasing amino acid supplementation did not affect the yeast cell growth, but it sped up the sugar utilization proportionally. Increasing amino acid supplementation resulted in lower organic acid production and higher glycerol production Amino acid supplementation also enhances the production rate of higher alcs.; increasing amount of higher alcs. and their resp. esters were obtained with increasing amount of amino acid supplementation. However, higher levels of amino acid supplementation (particularly at +160 mg N/L sample) resulted in higher residual nitrogen contents which may lead to microbial instability. Supplementation of 120 mg N/L of amino acids was found to be the optimum concentration to enhance the metabolism of the yeast without leaving a high residual amino acid content. Therefore, with proper control of the amino acid addition dosage, the usage of mixed amino acid supplementation may be a strategy to regulate the fermentation kinetics and volatile compound modulation in soy whey alc. fermentation 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. 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.Name: Isopentyl hexanoate

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

A novel column modification approach for capillary gas chromatography: combination with a triptycene-based stationary phase achieves high separation performance and inertness was written by He, Yongrui;Qi, Meiling. And the article was included in New Journal of Chemistry in 2021.Application In Synthesis of Methyl heptanoate The following contents are mentioned in the article:

This work presents a novel strategy for the construction of a capillary column with high resolving performance and inertness for gas chromatog. (GC) anal. by combining the proposed surface modification with a selective stationary phase. Through the modified biphasic sol-gel reaction inside a capillary GC column, porous modification was made on the capillary surface (PM capillary) prior to coating with a stationary phase. Herein, we designed and synthesized a new triptycene-based stationary phase (TPPG) for the study. Using the proposed strategy, the PM-TPPG column was fabricated with a column efficiency of 4950 plates per m determined by n-dodecane at 120°C and then investigated for its separation performance, inertness, repeatability, loadability and thermal stability. As demonstrated, the PM-TPPG column showed distinct advantages in these aspects over two reference columns (TPPG column and com. PEG column). Particularly, the PM-TPPG column well resolved all the components in the Grob mixture and exhibited distinctly improved peak shapes for carboxylic acids and heterocyclic bases. Moreover, it exhibited excellent repeatability and reproducibility and higher column loadability than the two reference columns. Its applications to purity monitoring of chem. products demonstrate its good potential for practical GC anal. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Application In Synthesis of Methyl heptanoate).

Methyl heptanoate (cas: 106-73-0) 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.Application In Synthesis of Methyl heptanoate

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

The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika was written by Molnar, Helga;Bata-Vidacs, Ildiko;Baka, Erzsebet;Cserhalmi, Zsuzsanna;Ferenczi, Sandor;Tomoskozi-Farkas, Rita;Adanyi, Nora;Szekacs, Andras. And the article was included in Food Control in 2018.Related Products of 106-73-0 The following contents are mentioned in the article:

Among condiments, paprika is one of the most important ones used both for flavouring and improving other sensorial properties of foods. Because of their agricultural origin, spices are often naturally contaminated with various bacteria due to poor sanitation during growth, harvest, drying, and storage. In this study different decontamination methods were compared regarding microbial decontamination efficacy and maintaining the biochem., aroma and color properties. Irradiation and steaming, were found to be highly effective for microbial decontamination of spice paprika powders. Only slight changes were detected due to the decontamination treatment for bioactive component content, however significant changes were observed in the levels of volatile aroma compounds Alternative decontamination methods, such as microwave heating alone and combined with re-wetting and intensive mixing, or radio-frequency heat treatment alone were also performed to evaluate the effect of these treatments. These methods were found to be less effective in the reduction of the mesophilic aerobic total bacterial counts, while the levels of molds were significantly reduced, if the samples were held for 10 min at the given incubation temperatures The treatments did not significantly affect chem. compositional parameters, but sample color was appeared adversely affected. 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. 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. 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.Related Products of 106-73-0

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

Hippophae rhamnoides berry related Pichia kudriavzevii yeast volatiles modify behaviour of Rhagoletis batava flies was written by Mozuraitis, Raimondas;Aleknavicius, Dominykas;Vepstaite-Monstavice, Igle;Staneviciene, Ramune;Emami, Seyedeh Noushin;Apsegaite, Violeta;Radziute, Sandra;Blazyte-Cereskiene, Laima;Serviene, Elena;Buda, Vincas. And the article was included in Journal of Advanced Research in 2020.Product Details of 2198-61-0 The following contents are mentioned in the article:

Olfactory cues have a large impact on insect behavior and fitness consequently showing potential in pest management. Yeast released volatiles are used by insects as olfactory cues for finding feeding and oviposition sites. The yeast strain SB-16-15 was isolated from spontaneous fermentation of Hippophae rhamnoides berries and identified as Pichia kudriavzevii. Thirty-nine volatiles were sampled from the headspace of P. kudriavzevii yeasts by solid phase micro extraction and identified by gas chromatog. and mass spectrometry techniques. Ten of those volatiles elicited antennal responses of Rhagoletis batava flies, one of the most serious pest of H. rhamnoides berries. In the two-choice experiments, R. batava flies preferred the mixture composed of nine synthetic compounds analogs to electroanntenog. active volatiles released by the yeasts compare to the solvent control. Female flies were significantly attracted to the mixture at the concentration 0.1 μL mL^-1 and showed no preference to the mixture at the concentration 1 μL mL^-1 vs. control while males reacted pos. to the synthetic blend at the concentration 1 μL mL^-1. Herein, for the first time, behavior modifying effect of H. rhamnoides berry related yeast volatiles was shown suggesting these semiochems. have potential in use for monitoring R. batava flies. 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. 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. 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.Product Details of 2198-61-0

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