Tag: 100-200

On April 30, 2022, Blackford, C. L.; Trengove, R. D.; Boss, P. K. published an article.Related Products of 123-25-1 The title of the article was Exploring the influence of grape tissues on the concentration of wine volatile compounds. And the article contained the following:

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. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to volatile compound grape tissue skin seed wine flavor, Food and Feed Chemistry: Beverages and other aspects.Related Products of 123-25-1

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

On April 30, 2020, Liu, Jian; Liu, Miao; Ye, Pian; Lin, Feng; Huang, Jun; Wang, Hongbo; Zhou, Rongqing; Zhang, Suyi; Zhou, Jun; Cai, Liang published an article.Electric Literature of 123-25-1 The title of the article was Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii. And the article contained the following:

The effect of different yeast strains on the quality of kiwi wine was investigated by polyphase determine approaches in the present research. The influence of co-culture and inoculation sequence on the quality was also explored simultaneously. Results suggested that the characteristics of the kiwi wine were affected by the metabolic characteristic of strains. The flavor content and their flavor profile of samples fermented by co-culturing of strain among species, genus, and families. When Saccharomyces bayanus (Y5 or Y6) co-cultured with Torulaspora delbrueckii Y7, the ratio of phenethyl alc. increased, but that of octanoic acid and Et octanoate decreased significantly. The odor activity value (OAV) of Et octanoate and Et hexanoate was increased by co-culturing Saccharomyces with T. delbrueckii, and that of decanal and terpinen-4-ol was enhanced by co-culturing of different strains of Saccharomyces. It was an excepting process to obtain high quality of kiwi wine by co-culturing technol. of yeasts, and was very effective to optimize the process by polyphase anal. approaches. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Electric Literature of 123-25-1

The Article related to saccharomyces torulaspora kiwi wine aroma flavor, Food and Feed Chemistry: Beverages and other aspects.Electric Literature of 123-25-1

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

On July 31, 2021, Perpetuini, Giorgia; Battistelli, Noemi; Tittarelli, Fabrizia; Suzzi, Giovanna; Tofalo, Rosanna published an article.SDS of cas: 123-25-1 The title of the article was Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines. And the article contained the following:

This study investigated the influence of S. cerevisiae F6789A strain and its derivative mutants – harbouring FLO1 gene deletion (F6789A-ΔFLO1) and FLO5 gene deletion (F6789A-ΔFLO5) – on secondary fermentation, autolysis outcome and aroma compounds production Data revealed differences in terms of metabolic behavior leading to the production of sparkling wines with different characteristics. F6789A showed the best fermentation kinetic reaching a pressure of 5 bar inside the bottle, while F6789A-ΔFLO1 and F6789A-ΔFLO5 reached 4 bar and 3.8 bar, resp. Cell viability was in agreement with fermentation kinetics. In fact, F6789A showed the highest number of cells. An early autolysis was observed for F6789A-ΔFLO5. Differences were observed especially for esters in terms of number and quantity of esters released. In particular, the parental strains produced 39 different esters while F6789A-ΔFLO1 and F6789A-ΔFLO5 27 and 35, resp. F6789A-ΔFLO5 was the main ester producer with a total amount of about 89 mg/L. Sensory anal. showed that all the strains produced balanced sparkling wines with neg. and pos. attributes arranged in good proportions, showing good aroma descriptors. Obtained data suggested that FLO1 or FLO5 genes had a pleiotropic effect affecting not only flocculation ability but also other metabolic traits. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).SDS of cas: 123-25-1

The Article related to sparkling wine aroma flo gene influence, Food and Feed Chemistry: Beverages and other aspects.SDS of cas: 123-25-1

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

He, Zhanglan; Yang, Kangzhuo; Liu, Zhipeng; An, Mingzhe; Qiao, Zongwei; Zhao, Dong; Zheng, Jia; Qian, Michael C. published an article in 2021, the title of the article was Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu.Application of 123-25-1 And the article contains the following content:

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application of 123-25-1

The Article related to wuliangye baijiu tandem solid phase aroma extraction, wuliangye baijiu, fatty acid esters, polar compounds, simultaneous extraction and fractionation, tandem spe columns, Food and Feed Chemistry: Analysis and other aspects.Application of 123-25-1

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

On March 22, 2021, Wang, Yongtao; Lu, Rui; Yao, Jia; Li, Haoran published an article.SDS of cas: 10472-24-9 The title of the article was 1,5,7-Triazabicyclo[4.4.0]dec-5-ene Enhances Activity of Peroxide Intermediates in Phosphine-Free α-Hydroxylation of Ketones. And the article contained the following:

The critical role of double hydrogen bonds was addressed for the aerobic α-hydroxylation of ketones catalyzed by 1,5,7-triazabicyclo[4.4.0]dec-5-ene (TBD), in the absence of either a metal catalyst or phosphine reductant. Exptl. and theor. investigations were performed to study the mechanism. In addition to initiating the reaction by proton abstraction, a more important role of TBD was revealed, i.e., to enhance the oxidizing ability of peroxide intermediates, allowing DMSO to be used rather than commonly used phosphine reductants. Further characterizations with nuclear Overhauser effect spectroscopy (NOESY) confirmed the presence of double hydrogen bonds between TBD and the ketone, and kinetic studies suggested the attack of dioxygen on the TBD-enol adduct to be the rate-determining step. This work should encourage the application of TBD as a catalyst for oxidations The experimental process involved the reaction of Methyl 2-cyclopentanonecarboxylate(cas: 10472-24-9).SDS of cas: 10472-24-9

The Article related to aerobic hydroxylation ketone triazabicyclodecene catalyst green chem mol modeling, aerobic hydroxylation, double hydrogen bonds, guanidine, peroxide, reaction mechanism, Alicyclic Compounds: Cyclohexanes and other aspects.SDS of cas: 10472-24-9

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

On March 22, 2021, Wang, Yongtao; Lu, Rui; Yao, Jia; Li, Haoran published an article.Formula: C6H8O3 The title of the article was 1,5,7-Triazabicyclo[4.4.0]dec-5-ene Enhances Activity of Peroxide Intermediates in Phosphine-Free α-Hydroxylation of Ketones. And the article contained the following:

The critical role of double hydrogen bonds was addressed for the aerobic α-hydroxylation of ketones catalyzed by 1,5,7-triazabicyclo[4.4.0]dec-5-ene (TBD), in the absence of either a metal catalyst or phosphine reductant. Exptl. and theor. investigations were performed to study the mechanism. In addition to initiating the reaction by proton abstraction, a more important role of TBD was revealed, i.e., to enhance the oxidizing ability of peroxide intermediates, allowing DMSO to be used rather than commonly used phosphine reductants. Further characterizations with nuclear Overhauser effect spectroscopy (NOESY) confirmed the presence of double hydrogen bonds between TBD and the ketone, and kinetic studies suggested the attack of dioxygen on the TBD-enol adduct to be the rate-determining step. This work should encourage the application of TBD as a catalyst for oxidations The experimental process involved the reaction of 3-Acetyldihydrofuran-2(3H)-one(cas: 517-23-7).Formula: C6H8O3

The Article related to aerobic hydroxylation ketone triazabicyclodecene catalyst green chem mol modeling, aerobic hydroxylation, double hydrogen bonds, guanidine, peroxide, reaction mechanism, Alicyclic Compounds: Cyclohexanes and other aspects.Formula: C6H8O3

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

Qi, Heting; Ding, Shenghua; Pan, Zhaoping; Li, Xiang; Fu, Fuhua published an article in 2020, the title of the article was Characteristic volatile fingerprints and odor activity values in different citrus-tea by HS-GC-IMS and HS-SPME-GC-MS.Reference of Methyl N-Methylanthranilate And the article contains the following content:

Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatog.-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component anal., the samples from different citrus teas were significantly separated Visualization anal. based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Reference of Methyl N-Methylanthranilate

The Article related to odorant odor citrus tea hs gc ims spme ms, hs-gc-ims, hs-spme-gc-ms, oav, citrus-tea, orthogonal partial least squares discrimination analysis, volatile components, Food and Feed Chemistry: Analysis and other aspects.Reference of Methyl N-Methylanthranilate

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

On June 30, 2021, Zheng, Guodong; Chao, Yingxin; Liu, Mengshi; Yang, Yuhua; Zhang, Dedong; Wang, Kanghui; Tao, Yiwen; Zhang, Jianye; Li, Yongmei; Wei, Minyan published an article.Formula: C9H11NO2 The title of the article was Evaluation of dynamic changes in the bioactive components in Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachi’) under different harvesting and drying conditions. And the article contained the following:

BACKGROUND : The Citrus reticulata ‘Chachi’ pericarp (CRCP) is one cultivar of Citri Reticulatae Pericarpium (Chenpi), which is widely applied in medicine and food. To determine the potential value of CRCP harvested at different stages and subjected to different drying processes, the dynamic changes in the bioactive components were profiled and evaluated in this study. RESULTS : The contents of all non-volatile components, i.e. synephrine, limonin, phenolic acids and flavonoids, decreased with delayed harvest time. The volatiles thujene, α-pinene, β-pinene, D-citronellol, D-citronellal, decanal, linalool, geraniol, L-cis-carveol, terpinen-4-ol, α-terpineol, carvacrol, perillaldehyde, Me 2-(methylamino)benzoate and D-limonene were considered the characteristic components for distinguishing CRCP harvested at different stages. Phenolic acids, synephrine and limonin were stable at different drying temperatures; however, high-temperature drying at 60°C induced a significant transformation in the flavonoids (especially polymethoxyflavones) and volatile substances in CRCP. CONCLUSIONS : The results suggested that most of the bioactive components declined with the growth of Citrus reticulata ‘Chachi’. And it is believed that the fresh peel should be naturally sun-dried or dried at low temperature (30 or 45°C) rather than at high temperature (60°C) to prevent excessive loss of nutrients. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Formula: C9H11NO2

The Article related to citrus bioactive component harvesting drying medicine food, citrus reticulata ‘chachiâ€?pericarp (crcp), bioactive components, drying process, harvest period, Food and Feed Chemistry: Analysis and other aspects.Formula: C9H11NO2

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

On November 30, 1979, Isoda, Sumiro; Hirata, Miyoshi published an article.Reference of Methyl 1-methyl-4-oxocyclohexanecarboxylate The title of the article was Medicinal chemical studies on antiplasmin drugs. III. 4-Aminomethylcyclohexanecarboxylic acid and its derivatives having a methyl group. And the article contained the following:

The 1-, 4-, and α-Me derivatives of cis- and trans-4-(aminomethyl)cyclohexanecarboxylic acid (I) were prepared None of the products showed a more potent antiplasmin activity (no data) than trans-I. NMR studies showed that the CH2NH3 group has a conformational free energy ΔG° = -1.4 kcal/mol. Biol. active trans-I has both ring substituents in the equatorial positions, whereas cis-I exists mainly in the axial CH2N+H3-equatorial CO2- form. The experimental process involved the reaction of Methyl 1-methyl-4-oxocyclohexanecarboxylate(cas: 37480-41-4).Reference of Methyl 1-methyl-4-oxocyclohexanecarboxylate

The Article related to aminomethylcyclohexanecarboxylic acid preparation antiplasmin, conformation aminomethylcyclohexanecarboxylic acid, cyclohexanecarboxylic acid aminomethyl, Alicyclic Compounds: Cyclohexanes and other aspects.Reference of Methyl 1-methyl-4-oxocyclohexanecarboxylate

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

On December 1, 2016, Duan, Li; Guo, Long; Dou, Li-Li; Zhou, Chang-Lin; Xu, Feng-Guo; Zheng, Guo-Dong; Li, Ping; Liu, E-Hu published an article.Product Details of 85-91-6 The title of the article was Discrimination of Citrus reticulata Blanco and Citrus reticulata ‘Chachi’ by gas chromatograph-mass spectrometry based metabolomics approach. And the article contained the following:

Citri Reticulatae Pericarpium, mainly including the pericarp of Citrus reticulata Blanco and the pericarp of Citrus reticulata ‘Chachi’, has been consumed daily as food and dietary supplement for centuries. In this study, GC-MS based metabolomics was employed to compare comprehensively the volatile constituents in Citrus reticulata Blanco and Citrus reticulata ‘Chachi’. Principal component anal. and orthogonal partial least squares discrimination anal. indicated that samples could be distinguished effectively from one another. Fifteen metabolites were finally identified for use as chem. markers in discrimination of Citri Reticulatae Pericarpium samples. The antimicrobial activity against Gram-neg. and Gram-pos. bacteria of the volatile oil from Citrus reticulata Blanco and Citrus reticulata ‘Chachi’ was investigated preliminarily. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Product Details of 85-91-6

The Article related to citrus discrimination gc ms metabolmics, antimicrobial activity, citri reticulatae pericarpium, gas chromatography mass spectrometry, metabolomics, Food and Feed Chemistry: Analysis and other aspects.Product Details of 85-91-6

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