Tag: 100-200

Association between human olfactory performance and ability to detect single compounds in complex chemical mixtures. was written by Sollai, Giorgia;Tomassini Barbarossa, Iole;Usai, Paolo;Hummel, Thomas;Crnjar, Roberto. And the article was included in Physiology & Behavior in 2020.Application of 659-70-1 This article mentions the following:

In this research we studied the olfactory sensitivity to banana head-space as a complex odor mixture in a group of 53 subjects classified for their olfactory status, by means of the “Sniffin’ Sticks” extended test. Using the coupled Gas Chromatog.-Mass Spectrometry/ Olfactometry (GC-MS/O) technique, the single components of the banana flavor mixture were separated, identified and verbally evaluated by each subject. For each compound both the “odor type” (i.e., odor quality: fruity, floral, green, etc.) and “odor descriptor” (i.e., name used by subjects for odor identification) were reported, so that we could identify mols. that were defined as smelling of banana. The results show that: (a) the threshold olfactory performance is linearly correlated with the number of odor-active compounds (total or smelling of banana) for each subject; (b) the intensity reported by each subject during the sniffing of the pen containing the banana aroma in the identification test is pos. correlated both with its hedonic valence and the number of odor-active compounds smelling of banana. In conclusion, our findings show that human perception of single compounds is conditioned by the threshold olfactory performance of the subject and that his/her ability to detect single mol. components, which smell as the mixture, affects the intensity and hedonism for the complex aroma. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Application of 659-70-1).

Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Application of 659-70-1

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

Solid phase synthesis of oxazolidinones via a novel cyclization/cleavage reaction was written by Buchstaller, Hans-Peter. And the article was included in Tetrahedron in 1998.Recommanded Product: 16413-26-6 This article mentions the following:

The solid phase synthesis of oxazolidinones via a novel cyclization/cleavage reaction is described. Resin bound carbamates, which were obtained by reaction of Wang-resin with com. available isocyanates, were alkylated with glycidyl tosylate to the corresponding epoxides. Nucleophilic opening of the epoxides with pyrrolidine and subsequent cyclization leads to the title compounds in high yield and purity. In the experiment, the researchers used many compounds, for example, 3-Cyanophenylisocyanate (cas: 16413-26-6Recommanded Product: 16413-26-6).

3-Cyanophenylisocyanate (cas: 16413-26-6) 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. 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: 16413-26-6

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

Cadmium stress alters the essential oil composition and the expression of genes involved in their synthesis in peppermint (Mentha piperita L.) was written by Azimychetabi, Zeynab;Sabokdast Nodehi, Manije;Karami Moghadam, Taraneh;Motesharezadeh, Babak. And the article was included in Industrial Crops and Products in 2021.Recommanded Product: Isopentyl 3-methylbutanoate This article mentions the following:

Cadmium (Cd) is one of the heavy metals whose presence in soil induces oxidative stress in plants. This investigation was conducted to determine the modifications in some biochem. traits of peppermint (Mentha piperita L.) under cadmium stress. Likewise, the expression of key genes involved in the biosynthesis of menthol and menthofuran, two significant components of peppermint’s essential oil, was measured. The expression of peppermint genes under cadmium stress was measured for the first time in this research. The chem. composition of its essential oil, that makes peppermint a valuable herb, was also analyzed to determine the content of the principal constituents. Menthol content dropped, and menthofuran and pulegone concentrations increased by augmenting Cd. Increasing Cd level in the soil was followed by a reduction in the expression of MR (menthone reductase) and PR (pulegone reductase) genes, while an increase in the expression of MFS (menthofuran synthase) was observed Assessment of differences in some biochem. traits was performed addnl. Malondialdehyde, hydrogen peroxide and proline contents dilated along with the antioxidant capacity. The total protein content decreased, while peppermint responded to Cd stress by increased activity of catalase, ascorbate peroxidase and polyphenol oxidase enzymes. 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. 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.Recommanded Product: Isopentyl 3-methylbutanoate

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

Chemical constituents, biological activities and anti-rheumatoid arthritic properties of four citrus essential oils was written by Li, Chunlian;Zhu, Haiping;Zhao, Kai;Li, Xuetong;Tan, Zekai;Zhang, Weicheng;Cai, Qiuyang;Wu, Xianyi;Mo, Jinzhe;Zhang, Lanyue. And the article was included in Phytotherapy Research in 2022.Reference of 105-87-3 This article mentions the following:

Rheumatoid arthritis (RA) is a chronic systemic autoimmune disease with predominant synovitis that has no complete cure or preventive treatment. Citrus essential oils, used in natural fragrances, contain a variety of functional ingredients that are worthy of investigation for their potential as natural anti-inflammatory drug sources. In essential oils were hydro distilled from the peels of four citrus species: Citrus sinensis (L.) Osbeck (CSEOs), Citrus paradisi Macfad. (CPEOs), Citrus limon (L.) Osbeck (CLEOs) and Citri Reticulatae Pericarpium (CREOs). Altogether, 81 compounds were identified using gas chromatog.-mass spectrometry (GC-MS), of which d-limonene (17.96%-94.66%) was an abundant component of all four oils. The stable 1,1-diphenyl-2-pyrrole hydrazine (DPPH) free radical test showed that all four essential oils had excellent antioxidant properties (IC50, 0.76-13.86μg/mL). Furthermore, the oils remarkably increased the first G1 phase of the cell cycle, which inhibited the pro-inflammatory factor expression. An immunohistochem. anal. indicated that the four essential oils inhibited the expression of tumor necrosis factor-α and cyclooxygenase-2 and they exhibited anti-inflammatory activity in a rat model that was similar to that of the common drug, Ibuprofen. These show that the CSEOs, CPEOs, CLEOs, and CREOs have significant antirheumatic activities and thus have great potential in developing functional food or drugs for treating RA. 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 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.Reference of 105-87-3

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

2,2-Dimethyl-3,4-dihydro-2H-1,4-benzoxazines as isosteres of 2,2-dimethylchromans acting as inhibitors of insulin release and vascular smooth muscle relaxants was written by Pirotte, Bernard;Florence, Xavier;Goffin, Eric;Lebrun, Philippe. And the article was included in MedChemComm in 2019.Recommanded Product: 3-Cyanophenylisocyanate This article mentions the following:

The present study describes the synthesis and biol. evaluation of 4-phenylureido/thioureido-substituted 2,2-dimethyl-3,4-dihydro-2H-1,4-benzoxazines I ( X = O, S; R¹,R³ = H, Cl, CN) as isosteres of corresponding 2,2-dimethylchromans reported to be pancreatic β-cell K_ATP channel openers. The benzoxazines were found to be less active as inhibitors of the glucose-induced insulin release than their corresponding chromans, while the myorelaxant activity of some 4-arylureido-substituted benzoxazines was more pronounced than that exhibited by their chroman counterparts. The myorelaxant activity of the most potent benzoxazine 8e was further characterized on rat aortic rings precontracted by 30 mM KCl in the presence of glibenclamide (10μM) or precontracted by 80 mM extracellular KCl. Our findings indicate that, on vascular smooth muscle cells, the benzoxazine 8e mainly behaved as a calcium entry blocker. In the experiment, the researchers used many compounds, for example, 3-Cyanophenylisocyanate (cas: 16413-26-6Recommanded Product: 3-Cyanophenylisocyanate).

3-Cyanophenylisocyanate (cas: 16413-26-6) 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. 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.Recommanded Product: 3-Cyanophenylisocyanate

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

Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins was written by Ghadiriasli, Rahil;Mahmoud, Mohamed A. A.;Wagenstaller, Maria;van de Kuilen, Jan-Willem;Buettner, Andrea. And the article was included in Food Research International in 2021.SDS of cas: 706-14-9 This article mentions the following:

Oak wood contains aroma-active compounds that contribute significantly to the chem. structure, olfactory and gustatory qualities of alc. beverages and vinegars as byproducts that have been either fermented and/or aged in oak barrels. The chem. composition of cooperage oak is highly variable, depending on the degree of toasting and natural seasoning. However, it is unclear whether the odor of oak varies according to different geog. regions and pedoclimatic conditions. Especially in view of the actual challenges in forestry in relation to climate change, the present study aimed at elucidating the odorous constituents of nine natural oak samples from Germany, Austria and Hungary with respect to these influencing parameters. The odor profiles of the oaks were compared, the potent odorants were determined, and selected odorants were quantified using stable isotope dilution assays (SIDA). The majority of the identified odorants in all samples were fatty acid degradation products, followed by a series of odorants with terpenoic structure and others resulting from the degradation of lignin. Several different odorants including 2-propenoic acid and cinnamaldehyde are reported here for the first time in oaks from different growth regions. Odor activity values (OAVs), calculated based on odor thresholds (OTs) in water, revealed hexanal, (E)-2-nonenal, (Z)-3-hexenal, eugenol, vanillin, and whiskey lactone as potent odorants for the oak odor. Principal component anal. of the data obtained from sensory evaluation, comparative aroma extract dilution anal. (cAEDA) and their corresponding quantified odorants showed that the highest separation rate was obtained for Hungarian oak, whereas Austrian and Bavarian oak samples were more similar. Recombination experiments by mixing the dominant odorants in their naturally occurring concentrations revealed a good agreement of the smell properties of the model mixture with the smell of the resp. original sample. These findings aim at evaluating and establishing a better understanding of the distinctive smell of oak wood and demonstrated the prospects of new oak sources. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9SDS of cas: 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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, including apples, durians, pears, bananas, pineapples, and strawberries. 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.SDS of cas: 706-14-9

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

Effect of fatty acids on the flavor formation of fish sauce was written by Ding, Anzi;Zhu, Meng;Qian, Xiaoqing;Shi, Liu;Huang, Huang;Xiong, Guangquan;Wang, Jun;Wang, Lan. And the article was included in LWT–Food Science and Technology in 2020.COA of Formula: C10H18O2 This article mentions the following:

An appropriate fish model helps track changes of lipid and fatty acid during fermentation Here we selected three freshwater fish (Culter alburnus, Carassius auratus and Ietalurus Punetaus) as the fermentative materials of fish sauce due to their significantly different contents of lipid and unsaturated fatty acid. The electronic nose showed that the flavor profiles of sauce samples prepared with different fish were dramatically different. A total of 71 volatile compounds of fish sauce were detected by solid-phase microextraction-gas chromatog.-mass spectrometry (SPME-GC/MS). Then nine key flavor compounds, including 3-methylbutanal, 3-methyl-1-butanol, 3-(methylthio)propanal, 1-octen-3-ol, phenylacetaldehyde, nonanal, di-Me trisulfide, decanal and hexanol, were screened based on odor activity values. According to correlation anal. between fatty acid profiles and fish sauce aroma, possible pathways of oleic acid (C18:1) and linoleic acid (C18:2) oxidation were suggested: oleic acid undergone the auto-oxidation to mainly form 10- hydroperoxide and 11- hydroperoxide, and (or) secondary form 8-hydroperoxide, then converted to nonanal, octanal and decanal; linoleic acid undergone the enzymic oxidation to form 10-L(S)-hydroperoxy-cis-9, trans-11-octadecadieuoic acid, then converted to 1-octen-3-ol. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9COA of Formula: C10H18O2).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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, including apples, durians, pears, bananas, pineapples, and strawberries. 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.COA of Formula: C10H18O2

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

Asymmetric oxidation of olefins with osmium tetroxide coordinated by chiral diamines derived from L-tartaric acid was written by Yamada, Tohru;Narasaka, Koichi. And the article was included in Chemistry Letters in 1986.Recommanded Product: Ethyl 2-hydroxy-3-phenylpropanoate This article mentions the following:

The enantioselective oxidation of RCH:CR¹R² (R = Ph, PhCH₂; R¹ = H, MeO, Me₃SiO; R² = Ph, OEt, OMe) and indene (6 compounds) with OsO₄ coordinated by chiral diamines I [R³ = H, Me; R⁴ = Me, Ph, 1-naphthyl; R⁵,R⁶ = Me; R⁵₂ = R⁶₂ = (CH₂)₄, (CH₂)₅] derived from L-tartaric acid was described. PhCH:C(OMe)₂ and trans-PhCH:CHPh were converted to (R)-PhCH(OH)CO₂Me and (1R,2R)-PhCH(OH)CH(OH)Ph with 66 and 90% enantiomeric excess, resp., using I [R³ = H, R⁴ = 1-naphthyl, R⁵₂ = R⁶₂ = (CH₂)₅]. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0Recommanded Product: Ethyl 2-hydroxy-3-phenylpropanoate).

Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) 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, 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: Ethyl 2-hydroxy-3-phenylpropanoate

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

Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula was written by Sun, Zhengchen;Cong, Yu;Li, Tianyu;Meng, Xianghong;Zhang, Fang. And the article was included in Journal of the Science of Food and Agriculture in 2022.Computed Properties of C6H12O2 This article mentions the following:

Auricularia auricula is of important nutritional value, although its utilization or consumption are mainly under the original form with no further processing. Indeed, its liquid or other fermented products contribute to improved digestion and absorption of nutrients. The present study used Lactiplantibacillus plantarum to ferment A. auricula juice after an initial processing comprising superfine grinding and high-pressure homogenization. The content of probiotic bacteria in the juice of A. auricula reached 8.48 log colony-forming units mL-1 after 24 h of fermentation under 37°C, with the addition of 3% carbon and 0.3% nitrogen source. Meanwhile, the antioxidant activity was increased approx. two-fold, as well as the enriched volatile flavors, both effectively cover up the unwelcoming earthy smell of A. auricula. Furthermore, the storage stability was also strengthened up to 28 days. In summary, the introduced fermentation process not only realized the purpose of improving the nutritional value of A. auricula, but also effectively upgraded the sensory evaluation of A. auricula products. 2022 Society of Chem. Industry. In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Computed Properties of C6H12O2).

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. 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.Computed Properties of C6H12O2

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

RNA-Seq Reveals the Effect of Ethylene on the Volatile Organic Components (VOCs) of Cavendish Banana at Different Post-harvesting Stages was written by Dou, Tongxin;Hu, Chunhua;Zhao, Shujing;Gao, Huijun;He, Weidi;Deng, Guiming;Sheng, Ou;Bi, Fangcheng;Yang, Qiaosong;Li, Chunyu;Yi, Ganjun;Dong, Tao. And the article was included in Journal of Plant Growth Regulation in 2022.Name: Isopentyl 3-methylbutanoate This article mentions the following:

Aroma serves as one of the decisive factors influencing the value of banana commodities. Most of characteristic volatile organic components (VOCs) are formed during post-harvesting. However, the changing of VOCs of banana at different post-harvesting stages remain ambiguous. In this study, the VOCs of Cavendish banana for the four typical post-harvesting stages (green stage/half of yellow stage/yellow ripening stage/over ripening stage) are clarified using headspace solid phase micro-extraction (HS-SPME), combined with gas chromatog.-mass spectrometry (GC-MS). The results inferred that the relative content of branched-chain esters such as acetate and butyrate, which form the main contributors of aroma in bananas, is higher in the T2 and T3 stages. Further, RNA-Seq technol. was employed to clarify the formation mechanism of banana aroma in the post-harvesting stage. The MaTGL4 gene of the linoleic acid metabolism pathway and the MaBCAT3 and MaBCAT5 genes of the valine, leucine and isoleucine degradation pathway in banana suggest the expression is active late in the ripening stage, and the upregulated expression of these genes is analogus to the formation of aroma components such as branched-chain esters and hexenal. The above results not only provide baseline data on the differences in phys. and chem. properties of VOCs in various post-harvesting stages of banana production, but also provide theor. guidance facilitating the subsequent improvement of the com. value of bananas through genetic improvement. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Name: Isopentyl 3-methylbutanoate).

Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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. Name: Isopentyl 3-methylbutanoate

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