Tag: 100-200

Comparing the effect of Thymus spp. essential oils on Candida auris was written by Ribeiro, Rita;Fernandes, Liliana;Costa, Raquel;Cavaleiro, Carlos;Salgueiro, Ligia;Henriques, Mariana;Rodrigues, Maria Elisa. And the article was included in Industrial Crops and Products in 2022.Recommanded Product: (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate This article mentions the following:

Candida auris is an emergent yeast pathogen responsible for many invasive fungal infections due to its multidrug-resistant character and its huge transmission ability. Essential oils (EOs) obtained from several aromatic plants have been regarded as an alternative treatment upon to fungal infections. For example, Thymus spp. are known by their antifungal effect due to the presence of some volatile compounds in their EOs, such as carvacrol, thymol, linalool and gamma-terpinene. So, the main goal of this work was to compare the effect of several EOs from Thymus spp. on C. auris biofilm. The antifungal activity of Thymus vulgaris, Thymus zygis, Thymus satureioides and Thymus mastichina against planktonic cells of C. auris NCPF 8971 was assessed by agar disk diffusion method. The effect of these EOs with direct or vapor phases on preformed biofilms was evaluated by colony-forming unitsprime enumeration. Importantly it was noticed a completely different range of action between the EOs from the same genus. While T. vulgaris showed the biggest antifungal effect with a halo of 59.75 plusmn 15.75 mm, T. mastichina for the other side, presented a halo of 13.13 plusmn 1.36 mm, showing a very low activity. In addition, the direct application of T. vulgaris and T. zygis EOs demonstrated higher antifungal activity against C. auris biofilms than vapor phase application. However, T. vulgaris also showed significant action in the vapor phase mode. The chem. composition of Thymus EOs was analyzed by GC and GC-MS, and was demonstrated that they have different chem. profiles, namely in the amount of phenolic compounds, which justify the different antifungal actions.In conclusion, T. vulgaris and T. zygis oils, can be pointed out as a great contribution to the treatment of C. auris infections, being promising alternatives to conventional therapy. However, the efficiency of the EOs differs substantially between the four species of Thymus. Therefore, the selection of natural therapies should always have in account EOs composition In the experiment, the researchers used many compounds, for example, (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3Recommanded Product: (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate).

(E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Recommanded Product: (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate

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

Gold-Catalyzed Hydrofluorination of Internal Alkynes Using Aqueous HF was written by Gauthier, Raphael;Mamone, Marius;Paquin, Jean-Francois. And the article was included in Organic Letters in 2019.COA of Formula: C10H14O4 This article mentions the following:

The gold-catalyzed hydrofluorination reaction of internal alkynes using hydrofluoric acid is reported. Notably, these conditions use one of the most economical sources of HF and are free of addnl. additives. Both sym. and unsym. internal alkynes can be utilized, and the use of alkynes bearing a fluorinated group at the propargylic position as substrates allowed for a regioselective hydrofluorination reaction. In the experiment, the researchers used many compounds, for example, Diethyl 2-(prop-2-yn-1-yl)malonate (cas: 17920-23-9COA of Formula: C10H14O4).

Diethyl 2-(prop-2-yn-1-yl)malonate (cas: 17920-23-9) 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.COA of Formula: C10H14O4

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

Evaluation of phytochemical profiles and relationships of compounds in Lippia citriodora during multiple growth-exploitation phases was written by Shahhoseini, Reza. And the article was included in Biochemical Systematics and Ecology in 2022.SDS of cas: 105-87-3 This article mentions the following:

In the present study the variations of biomass, essential oil content and composition of lemon verbena (Lippia citriodora) during different growth-exploitation phases from 27^th May 2020 to 8^th June 2021 were investigated. The uniform rooted cuttings were planted in the greenhouse under natural light. The aerial parts of lemon verbena at flowering stage were harvested at six times included 27th May (H₁), 29th August (H₂), 4th Nov. (H₃), 17th Jan. (H₄), 27th March (H₅), and 8th June (H₆). Hydro distillated essential oils were analyzed by using GC-FID and GC/MS techniques to determine the essential oil profile. Results showed a considerable variation in plant biomass, essential oil quantity and quality at different harvesting times. Plant biomass increased by 66.83% up to fourth harvesting time (H₄) then decreased. During the studied harvesting frequencies the essential oil content of L. citriodora showed a sinusoidal trend. The highest essential oil content (0.858% v/w) and yield (17.95 L ha^-1) were obtained at third harvesting time (H₃) and in the followed harvesting times their contents were decreased. The observed changes in the essential oil composition of L. citriodora during different harvesting times were due to the relative proportions of constituents and the presence of new constituents. In the all essential oil samples, oxygenated monoterpenes represented by geranial (25.42-30.11%) and neral (19.81-24.19%) were the predominant compounds The highest ratio of monoterpenes to sesquiterpenes compounds (≈5:1) was recorded in collected plants at third harvesting time. In the experiment, the researchers used many compounds, for example, (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3SDS of cas: 105-87-3).

(E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.SDS of cas: 105-87-3

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

Tetracycline residue alters profile of lactic acid bacterial communities and metabolites of ginger pickle during spontaneous fermentation was written by Xiang, Wen-Liang;Zhao, Qiu-Huan;Lu, Yue;Tang, Jie;Cai, Ting;Rao, Yu;Liu, Lei;Zhang, Qing. And the article was included in Food Research International in 2022.Reference of 105-87-3 This article mentions the following:

Antibiotic residue, an emerging contaminant, has been an increasing concern worldwide in vegetables. However, the focus is still limited to its accumulation in vegetables and its adverse health effect on humans, with little mention of its impact on the vegetable process. Fermentation is an important method of the vegetable process. Tetracycline (TC) is the most widely used antibiotic, and its residue is often higher than other antibiotics in ginger. Therefore, current research was to characterize how the TC residue affected the lactic acid bacterial (LAB) communities and metabolites during the salted fermentation of ginger. The TC residue, organic acids, volatile compounds and LABs were analyzed during the fermentation, and the correlations between the LABs and compounds were also revealed. The results suggested that the hetero-lactic fermentation did not happen under the TC residue although the TC residue decreased from 4 mg/kg to 2.56 mg/kg in salt brine of ginger fermentation Meanwhile, TC residue affected the occurrence, propagation and succession of LABs. The LAB biomarkers shifted to Laboratory parafarraginis, Laboratory buchneri and Laboratory kisonensis under TC residue. Responded to LAB communities, the organic acids and volatile compounds were also markedly changed under the TC residue. And the important volatile compound variables shifted to citronellol, allylsenevol, geranyl acetate, vinylstearylether, isothiocyanic acid phenethyl, 3-octanol, geraniol, bingpian, citral and camphor. The transformation of LAB biomarkers induced by TC residue was the main cause of the change of important volatile compound variables, but interestingly, not all of them had significant pos. or neg. correlations. These results indicated that the antibiotic residue has an adverse ecol. effect on the vegetable fermentation process. Therefore, the antibiotic residue should be listed as a quality control index in fermented vegetable raw materials. In the experiment, the researchers used many compounds, for example, (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3Reference of 105-87-3).

(E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3) 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.Reference of 105-87-3

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

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA was written by Utrilla-Vazquez, Marycarmen;Rodriguez-Campos, Jacobo;Avendano-Arazate, Carlos Hugo;Gschaedler, Anne;Lugo-Cervantes, Eugenia. And the article was included in Food Research International in 2020.HPLC of Formula: 659-70-1 This article mentions the following:

Fermented cocoa beans can be described as a complex matrix that integrates the chem. history of beans, their processing, and environmental factors. This study presents an anal. that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical anal. of Venn diagram and a multivariate Anal. of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcs. The differences in chem. composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcs., some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcs., ketones and hydrocarbons predominated. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1HPLC of Formula: 659-70-1).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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.HPLC of Formula: 659-70-1

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

Compositional changes of the floral scent volatile emissions from Asian skunk cabbage (Symplocarpus renifolius, Araceae) over flowering sex phases was written by Oguri, Suguru;Sakamaki, Kensuke;Sakamoto, Hikaru;Kubota, Kikue. And the article was included in Phytochemical Analysis in 2019.Recommanded Product: Isopentyl 3-methylbutanoate This article mentions the following:

Introduction : Flowering of the Asian skunk cabbage (Symplocarpus renifolius, Araceae) shows a sequential expression of female, bisexual and male sex phases. The protogynous thermogenic inflorescence has unpleasant odours, but the contributing chem. composition is poorly understood. Objective : To determine the volatile composition of odor emissions from each S. renifolius flowering phase. Methodol. : The dynamic headspace method was used to collect floral volatiles from six intact S. renifolius inflorescences in their natural habitat. Collected volatiles from the three flowering phases were analyzed using gas chromatog.-mass spectrometry/olfactometry (GC-MS/O). Results : Female-phase inflorescences were characterised by an earthy-rotten-minty odor, while male-phase inflorescences typically exhibited a rotten-oily odor. Approx. 160 compounds were detected in volatiles from the three phases. Common to all phases were 3-methylbutyl 3-methylbutanoate, 1,8-cineole, di-Me disulfide and sabinene, together accounting for 52 to 54% of total volatiles. GC-MS/O revealed that at least 28 volatiles including eight S-containing compounds contributed to the unpleasant odor of S. renifolius. Among them, di-Me disulfide (onion-like), methional (potato-like), and the tentatively identified Me dithioformate (garlic-like) were intense odor-active compounds in each floral phase. Addnl., 2-isopropyl-3-methoxypyrazine (IPMP) was a major contributor to the earthy odor that was characteristic of the female phase. Conclusions : No marked changes were observed in floral volatile compositions over the three flowering phases of S. renifolius. Instead, flower phase-dependent proportional changes of minor components (e.g. IPMP and 2,3-butanedione) altered the odor characteristics between the female and male phases. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Recommanded Product: Isopentyl 3-methylbutanoate).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Recommanded Product: Isopentyl 3-methylbutanoate

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

Remote Cooperative Group Strategy Enables Ligands for Accelerative Asymmetric Gold Catalysis was written by Wang, Zhixun;Nicolini, Corrado;Hervieu, Cedric;Wong, Yuk-Fai;Zanoni, Giuseppe;Zhang, Liming. And the article was included in Journal of the American Chemical Society in 2017.Quality Control of Diethyl 2-(prop-2-yn-1-yl)malonate This article mentions the following:

An accelerative asym. gold catalysis is achieved for the first time via chiral ligand metal cooperation. An asym. positioned remote amide group in the designed chiral binaphthyl-based ligand plays the essential role of a general base catalyst and selectively accelerates the cyclizations of 4-allen-1-ols into one prochiral allene face. The reactions are mostly highly enantioselective with achiral substrates, and due to the accelerated nature of the catalysis catalyst loadings as low as 100 ppm are allowed. With a pre-existing chiral center at any of the backbone sp³-carbons, the reaction remained highly efficient and most importantly maintained excellent allene facial selectivities regardless of the substrate stereochem. By using different combinations of ligand and substrate enantiomers, it is now possible to access all four stereoisomers of versatile 2-vinyltetrahydrofurans with exceedingly high selectivity. The underpinning design of this chem. reveals a novel and conceptually distinctive strategy to tackle challenging asym. gold catalysis, which to date has relied on decelerative asym. steric hindrance approaches. In the experiment, the researchers used many compounds, for example, Diethyl 2-(prop-2-yn-1-yl)malonate (cas: 17920-23-9Quality Control of Diethyl 2-(prop-2-yn-1-yl)malonate).

Diethyl 2-(prop-2-yn-1-yl)malonate (cas: 17920-23-9) 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.Quality Control of Diethyl 2-(prop-2-yn-1-yl)malonate

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

Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques was written by Shen, Dong-Yu;Li, Meng-Ke;Zhao, Mu;Li, Jie;Cui, Xinyue;Zou, Ting-Ting;Song, Huan-Lu;Xiong, Jian;Li, Ku. And the article was included in Journal of Food Composition and Analysis in 2023.SDS of cas: 695-06-7 This article mentions the following:

Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based on the results of gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), two-dimensional comprehensive gas chromatog.-olfactometry-mass spectrometry (GCxGC-O-MS) and combined aroma extract dilution anal. (AEDA), 14 key odor-active compounds were identified. Internal standard curve method was used for quant. anal., and the odor activity value (OAV) was calculated Octanal, 1-octen-3-ol and hexanal were found to be the most vital odor-active compounds in PCP. The odor-active compounds of YE were studied by the same method, and di-Me trisulfide was identified as the most important odor-active compound of YE. Addnl., recombination and omission experiments were carried out with PCP. Finally, it was found that a low concentration of di-Me trisulfide had masking effect on the odor of PCP. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7SDS of cas: 695-06-7).

5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. SDS of cas: 695-06-7

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

Formylation and bromination ortho to the hydroxy-group of 2-carbonyl-substituted phenols in the presence of titanium(IV) chloride was written by Cresp, T. M.;Sargent, M. V.;Elix, J. A.;Murphy, D. P. H.. And the article was included in Journal of the Chemical Society, Perkin Transactions 1: Organic and Bio-Organic Chemistry (1972-1999) in 1973.Electric Literature of C9H10O4 This article mentions the following:

Formylation with Cl2CHOMe-TiCl4 of Me 2,4-dihydroxybenzoate, Me 2-hydroxy-4-methoxybenzoate, Et 2-hydroxy-4-methoxy-6-methylbenzoate, Me 2-hydroxy-4-methylbenzoate, and 2-hydroxy-4-methoxyacetophenone gave the 3-formyl derivatives as the major products. Bromination in the presence of TiCl4 gave similar results. Formation of a six-membered ring Ti complex (e.g., I) induces selective substitution ortho to the OH group. In the experiment, the researchers used many compounds, for example, Methyl 4-Hydroxy-2-methoxybenzoate (cas: 28478-46-8Electric Literature of C9H10O4).

Methyl 4-Hydroxy-2-methoxybenzoate (cas: 28478-46-8) 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.Electric Literature of C9H10O4

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

Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage was written by Farcuh, Macarena;Copes, Bill;Le-Navenec, Gaelle;Marroquin, Juan;Cantu, Dario;Bradford, Kent J.;Guinard, Jean-Xavier;Van Deynze, Allen. And the article was included in Food Chemistry: X in 2020.Recommanded Product: 868-57-5 This article mentions the following:

Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochem. properties (rind/flesh color, firmness, soluble solids, acidity), aroma volatiles, and flavor-related sensory attributes in seven melon genotypes differing in shelf life capacity. Fruits were evaluated at optimal maturity and after storage for six days at 5°C plus one day at room temperature Total volatile content increased after storage in all genotypes, with esters being dominant. Shorter shelf-life genotypes, displaying a sharper climacteric phase, correlated with fruity/floral/sweet flavor-related descriptors, and with esters, sulfur-containing compounds and a terpenoid. Longer shelf-life types were associated with firmness, green and grassy aroma/flavor and aldehydes. Multivariate regression identified key volatiles that predict flavor sensory perception, which could accelerate breeding of longer shelf-life melons with improved flavor characteristics. In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Recommanded Product: 868-57-5).

Methyl2-methylbutyrate (cas: 868-57-5) 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. 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.Recommanded Product: 868-57-5

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