Tag: M.W=100-150

Perestrelo, Rosa published the artcileDifferentiation of fresh and processed fruit juices using volatile composition, COA of Formula: C6H12O3, the main research area is Vitis Fragaria fresh processed fruit juice volatile composition; GC-MS; HS-SPME; fresh juice; processed juice; volatile pattern.

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.

Molecules published new progress about Apple. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, COA of Formula: C6H12O3.

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

Zhu, Danshi published the artcileCollaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue, HPLC of Formula: 5405-41-4, the main research area is Malus pumila apple fruit flavor electronic nose tongue.

The flavor difference and other quality indicators among five popular apple varieties (′Ralls′, ′Jonagold′, ′Orin′, ′Indo′, and ′Hanfu′) were evaluated mainly using electronic nose and electronic tongue coupled with gas chromatog.-mass spectrometry (SPME/GC-MS). By linear discriminant anal. (LDA) of E-nose output data, the aroma of ′Orin′ was found to be quite different from other varieties. There were obvious differences on sourness, saltiness, and umami among the five apple varieties in E-tongue anal. For five apple varieties, 45 volatile compounds were identified, and their resp. concentrations quantified using SPME/GC-MS, and which showed that, the most abundant volatile compounds in apples were esters. By principal component anal. (PCA), hexyl butanoate, (E)-2-hexenal and α-farnesene were the important volatile compounds in apples. The hierarchical cluster anal. (HCA) according electronic nose and electronic tongue anal. and other quality indicators showed that the flavor of ′Hanfu′ was closely related to ′Jonagold′, while ′Indo′ and ′Ralls′ flavor were closely related to ′Orin′. The collaborative anal. method of combining electronic nose and electronic tongue had potential significance on flavor difference evaluation.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Apple. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.

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

Mulero, A. published the artcileRecommended Correlations for the Surface Tension of Aromatic, Polyfunctional, and Glyceride Esters, Category: esters-buliding-blocks, the main research area is aromatic polyfunctional glyceride ester surface tension correlation.

Surface tension values for 79 esters, including aromatics, polyfunctional, and glycerides, have been compiled from databases, books, and papers in the literature. The data have been carefully screened, and finally, 1517 values were selected. Each fluid dataset has been fitted with the Guggenheim-Katayama correlation with two or four adjustable parameters. Recommended correlations are proposed for each ester, providing mean absolute deviations below 0.50 mN/m for 77 of them, mean absolute percentage deviations below 1.7% for 76 of them, and percentage deviations below 10%, except for four data out of the 59 selected for tricaprylin. The highest deviations found are due to the disagreement between the data obtained from different sources and not to an inadequate math. form of the correlation model. These correlations are added to the collection of those previously proposed for different fluids, including common substances, alcs., refrigerants, organic acids, n-alkanes, and 80 other esters. (c) 2022 American Institute of Physics.

Journal of Physical and Chemical Reference Data published new progress about Fluids. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Category: esters-buliding-blocks.

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

Sung, Jeehye published the artcileRelationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars, Formula: C6H12O3, the main research area is sensory attribute chem composition mango cultivar; LC-MS/MS; SPME-GC/MS; flavor; mango; multivariate analysis; sensory.

The present study investigated the relationship between the chem. composition and sensory quality of different mango (Mangifera indica L.) cultivars by multivariate statistical anal. The results showed that the high hedonic rating of mangoes was due in part to its flavor profile such as fruity, pineapple, and coconut with sweetness. High hedonic liking and pos. flavors of mangoes could be responsible for the volatile compounds including fruity esters, 1-octanol, (E,Z)-2,6-nonadienal, and γ-octalactone with high contents of sugars. On the other hand, turpentine-like and green flavors of mangoes are attributed to the relatively low hedonic liking of mangoes, which correlated with high contents of amino acids and terpenes. These findings demonstrated that interaction between individual chem. compounds within mangoes could be responsible for the specific sensory qualities of mango cultivars and provided insight into a paradigm for the selection and development of new and more desirable mango cultivars in the future.

Journal of Agricultural and Food Chemistry published new progress about Flavor. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Formula: C6H12O3.

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

Song, Xuebo published the artcileUntargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is metabolomic aroma baijiu geog GC TOF MS; 1-Butanol (PubChem CID: 263); 2-Acetyl-5-methylfuran (PubChem CID: 14514); 3-Octanol (PubChem CID: 11527); Acetoin (PubChem CID: 179); Dimethyl disulfide (PubChem CID: 12232); Dimethyl trisulfide (PubChem CID: 19310); GC×GC-TOFMS; Geographical origin; Isoamyl acetate (PubChem CID: 31276); Metabolomics; Strong aroma-type baijiu; Targeted; Trimethylpyrazine (PubChem CID: 26808); Untargeted.

A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model was excellent, with explained variation and predictive capability values of 0.988 and 0.982, resp. As a result, the model demonstrated its ability to perfectly differentiate all the unknown SAB samples. Twenty-nine potential markers were located by variable importance in projection values, and twenty-four of them were identified and quantitated. Discrimination ability is closely correlated to the characteristic flavor compounds, such as acid, esters, furans, alcs., sulfides and pyrazine. Most of the marker compounds were less abundant in the SCB samples than in the YHRB samples. The quantitated markers were further processed using hierarchical cluster anal. for targeted anal., indicating that the markers had great discrimination power to differentiate the SAB samples.

Food Chemistry published new progress about Baijiu. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Gong, Chen published the artcileProduction of levulinic acid and ethyl levulinate from cellulosic pulp derived from the cooking of lignocellulosic biomass with active oxygen and solid alkali, Application of Ethyl 4-oxopentanoate, the main research area is levulinic acid ethyl levulinate cellulosic pulp oxygen lignocellulosic biomass.

Biomass-derived levulinic acid (LA) and its esters are currently envisaged as versatile, renewable platform chems. In this study, cellulosic pulp derived from the cooking of lignocellulosic biomass with active oxygen and solid alkali was employed as raw material for the formation of LA or Et levulinate (EL). This pretreatment process is highly effective for the delignification and deconstruction of lignocellulose matrix, making a facile degradation of the resulting cellulosic pulp to LA or EL. At this point, the acid-catalyzed hydrolysis or ethanolysis of cellulosic pulp was optimized by response surface methodol. (RSM), offering desirable LA yield of 65.3% or EL yield of 62.7%, which is significantly higher than those obtained from raw biomass. More importantly, coking behavior on the inwall of the reactor was eliminated during the hydrolysis or ethanolysis of cellulosic pulp, which is one of the top challenges for the acid-catalyzed conversion of biomass in an industrial scale.

Korean Journal of Chemical Engineering published new progress about Bamboo. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Application of Ethyl 4-oxopentanoate.

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

Tian, Tian-Tian published the artcileMulti-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds, Related Products of esters-buliding-blocks, the main research area is distilled brandy odor stillage 3methylbutanol ethyl hexanoate octanoate; AD, aroma descriptor; AEDA, aroma extract dilution analysis; Distillation cut; FD, flavor dilution; Freshly distilled brandy; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; HS-SPME, headspace solid-phase microextraction; MS, mass spectra; OAV, odour activity value; Odour-active compounds; PCA, principal component analysis; PLS-DA, partial least squares discriminant analysis; Partial least squares discriminant analysis; Principal component analysis; RI, retention indices; SAFE, solvent-assisted flavour evaporation; Std, standards; VIP, variable importance in projection.

The characterization and distribution patterns of key odor-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatog.-olfactometry-mass spectrometry coupled with aroma extract dilution anal. (AEDA) and chemometrics anal. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odor-active compounds in the head, heart1, heart2, tail, and stillage cuts, resp. Besides, 19, 22, 11, 5, and 4 quantified compounds with odor activity values ≥ 1, resp., were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics anal. illustrated the heart1 fraction was characterized by 3-methylbutanol, Et hexanoate, 1-hexanol, Et octanoate, benzaldehyde, Et decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of b.ps. and solubilities followed diverse distillation rules during the second distillation Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.

Food Chemistry: X published new progress about Brandy. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Related Products of esters-buliding-blocks.

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

Xie, Zean published the artcileSeparation of methyl glycosides and glycerol from aqueous fraction of methyl bio-oils using nanofiltration, Category: esters-buliding-blocks, the main research area is methyl glycoside glycerol aqueous fraction bio oil nanofiltration.

The feasibility of separating small mol. organic compounds in the aqueous fraction of Me bio-oils (AFMBO) using nanofiltration (NF) and reverse osmosis (RO) membranes was studied. Four kinds of com. available NF and RO membranes were studied preliminarily by using model solutions (aqueous solution of Me glycosides and glycerol). The membrane module was spiral wound, which is a more suitable format for industrialization than the flat-sheet format for dead-end filtration. The NF400-600 membrane exhibited the best separation performance; the permeate flux was 48.6 L/(m2·h), the Me glucosides (MEG) rejection ratio was 95.4%, and the transmission of glycerol was 81.0% with an initial concentration of 10 g/L (0.4 MPa, 45 °C). Compared with the model solution, the NF performance of AFMBO, which included permeate flux, rejection of MEG, transmission of glycerol, and separation of the other components in AFMBO, was investigated. The more complex constituents of AFMBO led to NF400-600 permeability and separating property decline compared with the model solution in the same operating conditions; meanwhile more serious and even irreversible membrane fouling occurred. This research provided a reference for membrane separation industrial feasibility and application of AFMBO.

BioResources published new progress about Fouling. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Category: esters-buliding-blocks.

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

Santos, Filipa published the artcileAcacia, cherry and oak wood chips used for a short aging period of rose wines: effects on general phenolic parameters, volatile composition and sensory profile, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is acacia cherry oak wood chip wine phenol volatile composition; phenolic content; rosé wines; sensory profile; volatile composition; wood chip species.

BACKGROUND : There is a restricted knowledge about the potential impact of the use of different wood chip species on the rose wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rose wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rose wine without a previous clarification process (unfined wine) and to a rose wine submitted to a clarification process (fined wine). RESULTS : For the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rose wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rose wine aged in contact with acacia wood chips. CONCLUSIONS : The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rose wines could play an important role in rose wine characteristics, in particular in their phenolic composition © 2019 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acacia. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Perestrelo, Rosa published the artcileMadeira wine volatile profile. a platform to establish madeira wine aroma descriptors, Computed Properties of 5405-41-4, the main research area is madeira wine platform aroma descriptor; GC–qMS; HS–SPME; VOCs; potential odorants; wine.

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at mol. level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry (HS-SPME/GC-qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chem. families were identified, namely 21 esters, 13 higher alcs., ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulfur compound From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

Molecules published new progress about Almond. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Computed Properties of 5405-41-4.

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