Tag: 100-200

Rapid Simultaneous Determination of Volatile Organic Compounds in Mattress Fabric by Headspace-Gas Chromatography-Mass Spectrometry was written by Wen, Yao;Cao, Shurui;Xi, Cunxian;Li, Xianliang;Zhang, Lei;Wang, Guomin;Shang, Jingchuan. And the article was included in Analytical Letters in 2018.Electric Literature of C7H14O3 The following contents are mentioned in the article:

An anal. method for simultaneously determining 32 volatile organic compounds in mattress fabrics based on static headspace coupled to gas chromatog. and mass spectrometry detection was established. Samples were cut into 5 脳 5 mm small pieces and placed in a 20 mL headspace vial at 90掳 for 30 min. To achieve the optimum conditions for the anal., several parameters including the heating temperature, heating time, sample weight, and injection time were investigated. The results demonstrated that the most important parameter influencing the sensitivity of the anal. was the heating temperature The optimum method showed good linearities with correlation coefficients ranged from 0.9944 to 0.9998. The limits of detection and quantification for the target compounds were in the ranges of 0.004-0.032 and 0.013-0.099 渭g/ g, resp. The method was successfully applied to determine the volatile organic compounds in six categories of mattress fabrics. The results showed that some volatile organic compounds were found, such as naphthalene, hexadecane, and 1,4-diisopropylbenzene. Moreover, the concentrations of 32 volatile organic compounds decreased following the order of jute, terylene, polyester, velboa, nylon, and cotton samples in the study. These results indicated that the method is fast, accurate, and successful for determining volatile organic compounds in mattress fabrics. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Electric Literature of C7H14O3).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) 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. 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 C7H14O3

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

Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production was written by Parpinello, Giuseppina Paola;Ricci, Arianna;Folegatti, Barbara;Patrignani, Francesca;Lanciotti, Rosalba;Versari, Andrea. And the article was included in LWT–Food Science and Technology in 2020.COA of Formula: C11H22O2 The following contents are mentioned in the article:

This work investigated the suitability of the cryotolerant yeast Saccharomyces eubayanus to ferment Chardonnay must at different temperatures (10掳C, 12掳C, 16掳C, and 26掳C) over two vintages (2013 and 2014). The effect of added nitrogen was also evaluated. The strain’s fermentation parameters (maximum growth rate, lag phase, and asymptotic maximum) and cell growth were compared to the values for two reference Saccharomyces cerevisiae strains. Saccharomyces eubayanus showed its best fermentation performance at low temperatures (10掳C and 12掳C), with optimal kinetic parameters and high sugar consumption. Moreover, wines from the cryotolerant yeast showed a volatile acidity reduction of approx. 50%, and a 9% increase in total polyphenols, compared to the reference yeasts. At 16掳C the cryotolerant and control yeasts performed quite similarly, whereas at 26掳C the former displayed stuck fermentation For both yeasts, at 10掳C the nitrogen content did not affect maximum growth rate, whereas it did at 16掳C. Sensory analyses were run on the 2014 trials, showing differences in color, sweetness, and overall liking among wines obtained at 10掳C, whereas wines obtained at 16掳C differed only in color. Results demonstrate for the first time the Saccharomyces eubayanus suitability for low-temperature fermentation in white wine production, potentially enriching yeast biodiversity in winemaking. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters 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. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.COA of Formula: C11H22O2

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

Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production was written by Parpinello, Giuseppina Paola;Ricci, Arianna;Folegatti, Barbara;Patrignani, Francesca;Lanciotti, Rosalba;Versari, Andrea. And the article was included in LWT–Food Science and Technology in 2020.Application In Synthesis of Octyl acetate The following contents are mentioned in the article:

This work investigated the suitability of the cryotolerant yeast Saccharomyces eubayanus to ferment Chardonnay must at different temperatures (10掳C, 12掳C, 16掳C, and 26掳C) over two vintages (2013 and 2014). The effect of added nitrogen was also evaluated. The strain’s fermentation parameters (maximum growth rate, lag phase, and asymptotic maximum) and cell growth were compared to the values for two reference Saccharomyces cerevisiae strains. Saccharomyces eubayanus showed its best fermentation performance at low temperatures (10掳C and 12掳C), with optimal kinetic parameters and high sugar consumption. Moreover, wines from the cryotolerant yeast showed a volatile acidity reduction of approx. 50%, and a 9% increase in total polyphenols, compared to the reference yeasts. At 16掳C the cryotolerant and control yeasts performed quite similarly, whereas at 26掳C the former displayed stuck fermentation For both yeasts, at 10掳C the nitrogen content did not affect maximum growth rate, whereas it did at 16掳C. Sensory analyses were run on the 2014 trials, showing differences in color, sweetness, and overall liking among wines obtained at 10掳C, whereas wines obtained at 16掳C differed only in color. Results demonstrate for the first time the Saccharomyces eubayanus suitability for low-temperature fermentation in white wine production, potentially enriching yeast biodiversity in winemaking. 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 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. 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.Application In Synthesis of Octyl acetate

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

Differentiation of fresh and processed fruit juices using volatile composition was written by Perestrelo, Rosa;Silva, Catarina;Silva, Pedro;Medina, Sonia;Camara, Jose S.. And the article was included in Molecules in 2019.Reference of 763-69-9 The following contents are mentioned in the article:

In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatog.-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volat. pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chem. groups were identified. Esters, carbonyl compounds, terpenoids, and alcs. are the major chem. groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geog., and agronomy on the volatile profile of juices. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Reference of 763-69-9).

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

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

Phytochemical Constituents, Antioxidant Activity, and Toxicity Assessment of the Aerial Part Extracts from the Infraspecific Taxa of Matthiola fruticulosa (Brassicaceae) Endemic to Sicily was written by Taviano, Maria Fernanda;Cavo, Emilia;Spadaro, Vivienne;Raimondo, Francesco Maria;Musolino, Vincenzo;Cacciola, Francesco;El Majdoub, Yassine Oulad;Mondello, Luigi;Condurso, Concetta;Cincotta, Fabrizio;Verzera, Antonella;Miceli, Natalizia. And the article was included in Molecules in 2021.Name: Methyl heptanoate The following contents are mentioned in the article:

In a project designed to investigate the specific and infraspecific taxa of Matthiola endemic to Sicily (Italy) as new potential sources of bioactive compounds in this work, the infraspecific taxa of Matthiola fruticulosa were studied, namely, subsp. fruticulosa and subsp. coronopifolia. HPLC-PDA/ESI-MS and SPME-GC/MS analyses of hydroalcoholic extracts obtained from the aerial parts of the two subspecies led to the detection of 51 phenolics and 61 volatile components, highlighting a quite different qual.-quant. profile. The antioxidant properties of the extracts were explored through in vitro methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power and Fe2+ chelating activity assays. The results of the antioxidant tests showed that the extracts possess a different antioxidant ability: particularly, the extract of M. fruticulosa subsp. fruticulosa exhibited higher radical scavenging activity than that of subsp. coronopifolia (IC50 = 1.25 卤 0.02 mg/mL and 2.86 卤 0.05 mg/mL), which in turn displayed better chelating properties (IC50 = 1.49 卤 0.01 mg/mL and 0.63 卤 0.01 mg/mL). Lastly, Artemia salina lethality bioassay was performed for toxicity assessment. The results of the bioassay showed lack of toxicity against brine shrimp larvae for both extracts The data presented indicate the infraspecific taxa of M. fruticulosa as new and safe sources of antioxidant compounds This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Name: 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. 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.Name: Methyl heptanoate

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

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China was written by Wen, Rongxin;Sun, Fangda;Li, Xiang-ao;Chen, Qian;Kong, Baohua. And the article was included in Food Microbiology in 2021.Formula: C11H22O2 The following contents are mentioned in the article:

The fungal communities and volatile compounds of traditional dry sausages collected from five different regions in Northeast China, including Harbin (HRB), Daqing (DQ), Suihua (SH), Hegang (HG) and Mudanjiang (MDJ) were investigated in this study. The results revealed clear differences among the fungal community structures of the sausages. Aspergillus pseudoglaucus, Debaryomyces hansenii, and Trichosporon asahii were found to be the predominant species in the sausages from HRB, HG, and MDJ, resp. Candida zeylanoides was the predominant species in the sausage from DQ and SH. Addnl., 88 volatile compounds were identified in all sausages, of which 31 volatile compounds were the most important flavor contributors (odor activity value > 1). Potential correlation anal. revealed that 8 fungi (D. hansenii, C. zeylanoides, T. asahii, A. pseudoglaucus, Aspergillus sydowii, Penicillium expansum, A. alternata, and Alternaria tenuissima) showed significant pos. correlations with 鈮? key volatile compounds Among these fungi, D. hansenii was regarded as a core functional fungus responsible for the formation of the volatile compounds, given its strong connection with the highest number of key volatile compounds These results provide detailed insight into the fungal communities of traditional dry sausages and a deeper understanding of the contribution of these fungi to sausage flavor. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Formula: C11H22O2).

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

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

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China was written by Wen, Rongxin;Sun, Fangda;Li, Xiang-ao;Chen, Qian;Kong, Baohua. And the article was included in Food Microbiology in 2021.Related Products of 106-73-0 The following contents are mentioned in the article:

The fungal communities and volatile compounds of traditional dry sausages collected from five different regions in Northeast China, including Harbin (HRB), Daqing (DQ), Suihua (SH), Hegang (HG) and Mudanjiang (MDJ) were investigated in this study. The results revealed clear differences among the fungal community structures of the sausages. Aspergillus pseudoglaucus, Debaryomyces hansenii, and Trichosporon asahii were found to be the predominant species in the sausages from HRB, HG, and MDJ, resp. Candida zeylanoides was the predominant species in the sausage from DQ and SH. Addnl., 88 volatile compounds were identified in all sausages, of which 31 volatile compounds were the most important flavor contributors (odor activity value > 1). Potential correlation anal. revealed that 8 fungi (D. hansenii, C. zeylanoides, T. asahii, A. pseudoglaucus, Aspergillus sydowii, Penicillium expansum, A. alternata, and Alternaria tenuissima) showed significant pos. correlations with 鈮? key volatile compounds Among these fungi, D. hansenii was regarded as a core functional fungus responsible for the formation of the volatile compounds, given its strong connection with the highest number of key volatile compounds These results provide detailed insight into the fungal communities of traditional dry sausages and a deeper understanding of the contribution of these fungi to sausage flavor. 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. 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.Related Products of 106-73-0

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

Optimization of processing technology based on fuzzy mathematic evaluation and aroma component analysis of grape distilled wine in Xinjiang was written by Song, Jing-jing;Li, Ning;Tong, Wen-jie;Zhao, Hao;Wang, Wei-xiong;Zhang, Hai-jun;Yang, Hua-feng;Liu, Xiu-hai;Lu, Pi-chao;Wu, Yun. And the article was included in Xiandai Shipin Keji in 2021.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

Three processing technologies of flavored Lycium barbarum and Glycyrrhiza grape distilled wine were optimized by fuzzy mathematic evaluation combined with headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Subsequently, the volatile aroma components of flavored Lycium barbarum and Glycyrrhiza grape distilled wine and the effects of characteristic compounds on overall flavor were explored through principal component anal. The results showed that the sample with Lycium barbarum and Glycyrrhiza extracts had the highest comprehensive score, and showed rich variety of aroma, strong characteristic flavor, meaning a consistent result between HS-SPME-GC-MS anal. and fuzzy mathematics evaluation, thus the best processing technol. for grape distilled wine was Lycium barbarum and Glycyrrhiza extraction 72 Volatile compounds were obtained from three kinds of grape distilled wine and base liquor. The results of principal 17 kinds of common volatile compounds and 5 kinds of volatile compounds for three kinds of grape distilled wine anal. showed that, esters, alcs., acids and aldehydes components were the important components that affected the aroma of flavored Lycium barbarum and Glycyrrhiza grape distilled wine. The key characteristic compounds were Et caprylate, Et caprate, Et caproate, Et laurate, isoamyl alc., phenethyl alc., octanoic acid. 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 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. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is 纬-valerolactone.Recommanded Product: Isopentyl hexanoate

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

Inhibition of Escherichia coli O157:H7 and Salmonella enterica virulence factors by benzyl isothiocyanate was written by Patel, Jitendra;Yin, Hsin-Bai;Bauchan, Gary;Mowery, Joseph. And the article was included in Food Microbiology in 2020.Safety of Isopropylisothiocyanate The following contents are mentioned in the article:

Escherichia coli O157:H7 and Salmonella enterica are foodborne pathogens with major public health concern in the U.S. These pathogens utilize several virulence factors to initiate infections in humans. The antimicrobial effect of seven glucosinolate hydrolysis compounds against Salmonella and E. coli O157:H7 was investigated by the disk diffusion assay. Among the tested compounds, benzyl isothiocyanate (BIT), which exerted the highest antimicrobial activity, was evaluated for its anti-virulence properties against these pathogens. The effect of BIT on motility of Salmonella and E. coli O157:H7 and Shiga toxin production by E. coli O157:H7 was determined by the motility assay and ELISA procedure, resp. Confocal and transmission electron microscopy (TEM) procedures were used to determine bacterial damage at the cellular level. Results revealed that sub-inhibitory concentrations (SICs) of BIT significantly inhibited the motility of both bacteria (P < 0.05). Shiga toxin production by E. coli O157:H7 was decreased by 鈭?2% in the presence of BIT at SICs. TEM results showed the disruption of outer membrane, release of cytoplasmic contents, and cell lysis following BIT treatment. Results suggest that BIT could be potentially used to attenuate Salmonella and E. coli O157:H7 infections by reducing the virulence factors including bacterial motility and Shiga toxin production This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Safety of Isopropylisothiocyanate).

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. 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

Inhibition of Escherichia coli O157:H7 and Salmonella enterica virulence factors by benzyl isothiocyanate was written by Patel, Jitendra;Yin, Hsin-Bai;Bauchan, Gary;Mowery, Joseph. And the article was included in Food Microbiology in 2020.Safety of Isopropylisothiocyanate The following contents are mentioned in the article:

Escherichia coli O157:H7 and Salmonella enterica are foodborne pathogens with major public health concern in the U.S. These pathogens utilize several virulence factors to initiate infections in humans. The antimicrobial effect of seven glucosinolate hydrolysis compounds against Salmonella and E. coli O157:H7 was investigated by the disk diffusion assay. Among the tested compounds, benzyl isothiocyanate (BIT), which exerted the highest antimicrobial activity, was evaluated for its anti-virulence properties against these pathogens. The effect of BIT on motility of Salmonella and E. coli O157:H7 and Shiga toxin production by E. coli O157:H7 was determined by the motility assay and ELISA procedure, resp. Confocal and transmission electron microscopy (TEM) procedures were used to determine bacterial damage at the cellular level. Results revealed that sub-inhibitory concentrations (SICs) of BIT significantly inhibited the motility of both bacteria (P < 0.05). Shiga toxin production by E. coli O157:H7 was decreased by 鈭?2% in the presence of BIT at SICs. TEM results showed the disruption of outer membrane, release of cytoplasmic contents, and cell lysis following BIT treatment. Results suggest that BIT could be potentially used to attenuate Salmonella and E. coli O157:H7 infections by reducing the virulence factors including bacterial motility and Shiga toxin production 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 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. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is 纬-valerolactone.Safety of Isopropylisothiocyanate

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