Tag: 100-200

Evaluation of Amazon fruits: chemical and nutritional studies on Borojoa sorbilis was written by Rodrigues, Francimilton Rabelo;Ramos, Aline de Souza;Fernandes Amaral, Ana Claudia;Ferreira, Jose Luiz Pinto;Carneiro, Carla da Silva;Silva, Jefferson Rocha de Andrade. And the article was included in Journal of the Science of Food and Agriculture in 2018.Quality Control of Methyl heptanoate The following contents are mentioned in the article:

BACKGROUND : Borojoa sorbilis (Ducke) is an Amazonian species with edible fruits that are widely consumed by the local population, but little studied and not yet economically explored. Thus the aim of this study was to describe the chem. composition, volatile compounds, nutritional aspects and antioxidant activity of the fruit pulp and peel of B. sorbilis. RESULTS : Headspace solid-phase microextraction, using polydimethylsiloxane-divinylbenzene (PDMS-DVB) fiber, resulted in the identification of 59 substances in the pulp and peel of B. sorbilis fruits after anal. of the chromatograms obtained by gas chromatog.-mass spectrometry using polar and nonpolar columns. Esters were the most abundant. Moisture, lipids, protein, dietary fiber, ash, carbohydrate, total energy value, titratable acid, soluble solids and pH were measured. Protein amount, fat content and antioxidant activity were low in both pulp and peel. Carbohydrate content was 179.2 and 134.9 g kg^-1 in pulp and peel, resp. CONCLUSION : This is the first report on the chem. characteristics, flavor and nutritional aspects of B. sorbilis fruit, which is essential to its economic exploitation. The high energy value associated with the carbohydrate content, plus the low fat content, contribute to a possible use of B. sorbilis fruits as a food supplement. © 2018 Society of Chem. Industry. 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 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. 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.Quality Control of Methyl heptanoate

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

Identification of key aromas of Chinese muskmelon and study of their formation mechanisms was written by Xiao, Zuobing;Xie, Yongheng;Niu, Yunwei;Zhu, Jiancai. And the article was included in European Food Research and Technology in 2021.Synthetic Route of C8H16O2 The following contents are mentioned in the article:

The volatile compounds found in melons (Cucumis melo L.) obtained from three cultivars [Jiashi (JS), Xizhoumi17 (XZM) and Minqin (MQ)] were comprehensively analyzed by gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry (GC-MS), and GC-flame photometric detection (GC-FPD). The result showed that 46, 45 and 69 volatile compounds were detected in XZM, JS and MQ samples by GC-MS, resp. Besides, 6, 8 and 9 sulfur compounds were detected by GC-FPD, resp. Di-Me sulfide, 1-propanethiol, 3-mercapto-3methylbutanol, 3-methyl-2-buten-1-thiol were detected for the first time in melon. 25 key aroma compounds were identified in MQ muskmelon by omission tests, among which (Z)-6-nonenal, (Z)-6-nonen-1-ol, 3-methylbutanal, 2-methylbutyl acetate, hexanal and Me thioacetate were particularly important. The interaction between three aroma compounds containing nine-carbon straight-chain structure and five thioesters in MQ muskmelon was studied by comparing their olfactory threshold and OAV values. Among the 18 binary mixtures, 8 mixtures showed a synergistic effect, 2 mixtures presented an additive effect, 2 mixtures showed no interaction, 6 mixtures exhibited a masking effect. There is a synergistic effect between (Z)-6-nonenal, (Z)-6-nonen-1-ol and (E, Z)-3,6-nonadien-1-ol, the aroma intensity of the mixture can be predicted by modified vector model. 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. 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. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Synthetic Route of C8H16O2

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

Essential Oil Composition, Antimicrobial, Cytotoxic, and Cyclooxygenase Inhibitory Areas of Activity of Pistacia lentiscus from Palestine was written by Jaradat, Nidal;Al-Maharik, Nawaf;Hawash, Mohammed;Abualhasan, Murad N.;Qadi, Mohammad;Ayesh, Ola;Marar, Roa’a Abu;Kharroub, Hamsa;Abu-Hait, Taqwa;Arar, Mohammad;Mousa, Ahmed. And the article was included in Arabian Journal for Science and Engineering in 2022.Electric Literature of C11H22O2 The following contents are mentioned in the article:

The current study aimed to extract and identify the chem. compounds of Pistacia lentiscus essential oil (PLEO) from Palestine and to assess its antimicrobial, cytotoxic, and cyclooxygenase (COX) inhibitory activities. The hydro-distilled PLEO was analyzed utilizing the gas chromatog.-mass spectroscopy (GC-MS) apparatus Pistacia lentiscus essential oil (PLEO) was tested for its antimicrobial properties utilizing a broth microdilution method. In addition, an MTS assay was employed to test the cytotoxic activity on a cervical cancer cell line (HeLa). An in-vitro COX inhibition test kit was used to measure the COX inhibitory activity. Twenty-nine mols. were characterized, representing 100% of the total PLEO. Limonene (43.78%), α-pinene (29.45%), and β-pinene (7.54%) were characterized as the major PLEO components. The results revealed that PLEO has broad-spectrum antimicrobial activity against the tested microbial strains and has cytotoxic activity against HeLa cancer cells with an IC50 value of 169.68 ± 2.56μg/mL. Promising COX-1 and COX-2 inhibitory activities were also demonstrated. The chem. components of PLEO from Palestine were identified here for the first time and showed biol. effects against the screened microbes, HeLa cells, and COX enzyme. Further in-vivo investigations are required to assess these activities and other pharmacol. effects. 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 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. 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.Electric Literature of C11H22O2

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

Quantitative calculation method to compare the reactive sites of different methyl esters was written by Ni, Zi-hao;Li, Fa-she;Wang, Hua;Xiao, Quan;Wu, Yong-hui;Ding, Bao-ping. And the article was included in Fuel in 2022.Recommanded Product: Methyl heptanoate The following contents are mentioned in the article:

Me ester is the main component of biodiesel, which plays a crucial role in constructing chem. kinetic models for the combustion. The carbon chain length and the degree of unsaturation have a significant influence on the mol. properties and reactivity of Me esters. In this study, to explore the difference in chain length and reactive sites of Me esters, the quantum chem. approach is used to examine the chem. reaction sites of Me butyrate, Me crotonate, Me heptanoate, and Me enanthate. Based on d. functional theory, the structure of the four Me ester mols. is optimized under the M06-2X method, and the global reactivity (including mol. electrostatic surface potential, frontier MO) and local reactivity (including Fukui function, charge, and natural bond orbital) are analyzed. At the same time, the visualization results are also obtained. The results show that the reactive sites of saturated Me ester occur in the structure of the ester group, and the reactive sites of Me crotonate occur on the ester group and the double bond. Further, the reactivity of Me crotonate is stronger than that of the three saturated Me esters. As the carbon chain grows, the reactivity of saturated Me esters gradually increases. Overall, the results provide a theor. basis for revealing the different structural properties of Me esters and subsequent chem. kinetic calculations 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 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. 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.Recommanded Product: Methyl heptanoate

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

Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 2) difference in volatile compounds and sensory evaluations of imo-shochu was written by Shiraishi, Yohei;Okutsu, Kayu;Yoshizaki, Yumiko;Futagami, Taiki;Tamaki, Hisanori;Wagu, Yutaka;Takamine, Kazunori. And the article was included in Nippon Jozo Kyokaishi in 2021.Category: esters-buliding-blocks The following contents are mentioned in the article:

In order to clarify the effects of differences in koji type on the variety of the aroma and taste of imo-shochu. the author prepared imo-shochu with yellow, black, and white koji and investigated their aroma components and sensory characteristics. GC-MS analyses revealed that the concentrations of higher alcs., acetic acid Et esters, and sulfur compounds were higher in imo-shochu prepared with yellow koji than those with black or white koji. The aldehyde and terpene contents in imo-shochu prepared with white or black koji were higher than that with yellow koji. Meanwhile, imo-shochu prepared with white koji contained more DL-2-methylbutyrate, and imo-shochu prepared with black koji contained more Me salicylate and 1-octen-3-ol compared to the other shochu. Results of sensory evaluations, showed that imo-shochu prepared with yellow koji had stronger koji-like, baked confectionery-like, and herb-like flavors. Imo-shochu prepared with white koji was evaluated as roasted and sharp, and that with black koji evaluated as roasted, oily, and mild. Furthermore, it was first demonstrated that the shochu prepared with different types of koji could be distinguished by their sensory characteristics in blind tests. From the above results, the empirical fact that differences in the flavor of imo-shochu by the variety of koji was confirmed at the chem. level. 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 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.Category: esters-buliding-blocks

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

Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 2) difference in volatile compounds and sensory evaluations of imo-shochu was written by Shiraishi, Yohei;Okutsu, Kayu;Yoshizaki, Yumiko;Futagami, Taiki;Tamaki, Hisanori;Wagu, Yutaka;Takamine, Kazunori. And the article was included in Nippon Jozo Kyokaishi in 2021.Application In Synthesis of Octyl acetate The following contents are mentioned in the article:

In order to clarify the effects of differences in koji type on the variety of the aroma and taste of imo-shochu. the author prepared imo-shochu with yellow, black, and white koji and investigated their aroma components and sensory characteristics. GC-MS analyses revealed that the concentrations of higher alcs., acetic acid Et esters, and sulfur compounds were higher in imo-shochu prepared with yellow koji than those with black or white koji. The aldehyde and terpene contents in imo-shochu prepared with white or black koji were higher than that with yellow koji. Meanwhile, imo-shochu prepared with white koji contained more DL-2-methylbutyrate, and imo-shochu prepared with black koji contained more Me salicylate and 1-octen-3-ol compared to the other shochu. Results of sensory evaluations, showed that imo-shochu prepared with yellow koji had stronger koji-like, baked confectionery-like, and herb-like flavors. Imo-shochu prepared with white koji was evaluated as roasted and sharp, and that with black koji evaluated as roasted, oily, and mild. Furthermore, it was first demonstrated that the shochu prepared with different types of koji could be distinguished by their sensory characteristics in blind tests. From the above results, the empirical fact that differences in the flavor of imo-shochu by the variety of koji was confirmed at the chem. level. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application In Synthesis of Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Application In Synthesis of Octyl acetate

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

Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams was written by Abouelenein, Doaa;Mustafa, Ahmed M.;Angeloni, Simone;Borsetta, Germana;Vittori, Sauro;Maggi, Filippo;Sagratini, Gianni;Caprioli, Giovanni. And the article was included in Molecules in 2021.Safety of Octyl acetate The following contents are mentioned in the article:

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC-MS method, in addition to anal. of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03-96.88% of the total volatile compositions Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were Et hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45°C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcs. in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Safety of Octyl acetate).

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. 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.Safety of Octyl acetate

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

Influence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines was written by Roldan, Ana M.;Sanchez-Garcia, Fini;Perez-Rodriguez, Luis;Palacios, Victor M.. And the article was included in Foods in 2021.Quality Control of Isopentyl hexanoate The following contents are mentioned in the article:

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of com. yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial anal. were determined The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odor activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character. 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. 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 Isopentyl hexanoate

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

Pollutant emissions and environmental assessment of ethyl 3-ethoxybutyrate, a potential renewable fuel was written by Storey, John M. E.;Bunce, Michael P.;Clarke, Edwina M.;Edmonds, Jennifer W.;Findlay, Robert H.;Ritchie, Stephen M. C.;Eyers, Laurent;McMurry, Zackery A.;Smoot, James C.. And the article was included in Environmental Science and Pollution Research in 2016.Safety of Ethyl 3-ethoxypropanoate The following contents are mentioned in the article:

Renewable and bio-based transportation fuel sources can lower the life-cycle greenhouse gas emissions from vehicles. We present an initial assessment of Et 3-ethoxybutyrate (EEB) as a biofuel in terms of its performance as a fuel oxygenate and its persistence in the environment. EEB can be produced from ethanol and poly-3-hydroxybutyrate, a bacterial storage polymer that can be produced from non-food biomass and other organic feedstocks. Physicochem. properties of EEB and fuel-relevant properties of EEB-gasoline blends were measured, emissions of criteria pollutants from EEB as a gasoline additive in a production vehicle were evaluated, and fate and persistence of EEB in the environment were estimated EEB solubility in water was 25.8 g/L, its K_ow was 1.8, and its Henry’s Law constant was 1.04 × 10^-5 atm-m³/mol. The anti-knock index values for 5 and 20 % volume/volume EEB-gasoline blends were 91.6 and 91.9, resp. Reductions in fuel economy were consistent with the level of oxygenation, and criteria emissions were met by the vehicle operated over the urban dynamometer driving cycle (FTP 75). Predicted environmental persistence ranged from 15 to 30 days which indicates that EEB is not likely to be a persistent organic pollutant. In combination, these results suggest a high potential for the use of EEB as a renewable fuel source. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Safety of Ethyl 3-ethoxypropanoate).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) 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.Safety of Ethyl 3-ethoxypropanoate

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

Thermophysical properties of fatty acid methyl and ethyl esters was written by Zhao, Guanjia;Yuan, Zemin;Yin, Jianguo;Ma, Suxia. And the article was included in Journal of Chemical Thermodynamics in 2019.Quality Control of Methyl heptanoate The following contents are mentioned in the article:

In present study, surface light scattering (SLS) was used for the simultaneous determination of liquid surface tension and kinematic viscosity of twelve fatty acid esters, including six Me esters (FAMEs) and six Et esters (FAEEs). The SLS apparatus was firstly checked with a reference fluid n-dodecane, and a good agreement of our data from SLS with those from literatures could be found. By utilizing this apparatus, both properties were investigated in the temperature ranges between (298 and 448) K for all substances with an exception of Me myristate and Et myristate covering the temperatures between (323 and 448) K due to their high m.ps. Addnl., the liquid d. and refractive index were determined by an Anton Paar U-tube densimeter between (293 and 453) K and a refractometer from (278 to 358) K, resp. The surface tension and viscosity data obtained from the SLS experiment were fitted to the van der Waals type and the reciprocal temperature-dependent polynomial equations, resp. The quadric and linear functions were adopted to correlate the d. and refractive index data, resp. This work improves the data situation for these fatty acid esters especially at elevated temperatures and provides necessary data and models for the crucial thermophys. properties in connection with the design and optimization of the injection system of an internal combustion engine (ICE). 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Quality Control of Methyl heptanoate

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