Tag: M.W=100-150

Izquierdo-Canas, P. M. published the artcileEffect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain), Formula: C6H12O3, the main research area is volatile compound Petit Verdot red wine fermentation.

The aim of this work was to research the relationship between volatile composition of Petit Verdot red wines and the fermentation temperature Winemaking process was carried out at 17°C, 21°C, and 25°C temperatures Solid-phase extraction (SPE) and gas chromatog.-mass spectrometry (GC-MS) were used to analyze volatile compounds The odor activity values (OAVs) from the different compounds were classified into seven odorant series that describe the aroma profile (fruity, floral, green/fresh, sweet, spicy, fatty, and other odours). The value of each aromatic series was obtained by adding the OAVs of the volatile compounds to each series. The volatile composition was significantly affected by the temperature of the fermentation In general, the increase in the fermentation temperature of La Mancha Petit Verdot red wines from 17 to 25°C produced an increase in the concentration of volatile aroma compounds The highest aroma contributions to Petit Verdot wine were fruity, sweet and floral series, followed by fatty and spicy series, regardless of fermentation temperature The highest values of aromatic series were found in wines fermented at 21°C. The results of this work show that changes in the fermentation temperature of wines can have a significant impact on their volatile compound profile.

European Food Research and Technology published new progress about Fermentation. 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

Wang, Xiaojun published the artcileCharacterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC x GC-olfactometry-MS and sensory evaluation, Formula: C6H12O3, the main research area is Soy sauce Odor Sensory evaluation; Aroma extract dilution analysis (AEDA); Odor-active compounds; Sensory evaluation; Soy sauce; Switchable GC/GC × GC–olfactometry–mass spectrometry (SGC/GC(2)-O-MS).

Activity of odor compounds of soy sauces has not been fully determined so far. Herein, a new switchable GC/GC x GC-olfactometry-mass spectrometry system for simultaneous GC x GC-MS anal. and sniffing of each odor-active substance through a single injection was used for the aroma extract dilution anal. of five regular high-salt liquid-state soy sauces (HLS). Methional, maltol, guaiacol, 4-ethylguaiacol, 2-acetylpyrrole, 2-acetylfuran, 2-phenylethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed high flavor dilution (FD) factors. The FD factors of all odor-active compounds in different odor attributes were summed up (score) to evaluate the odor characteristics of the samples. Cooked potato-like odor was the most important characteristic. The difference in the odor characteristics were mainly reflected in the balance of caramel-like/sweet, roasted/roasted nut-like, spicy/burnt, and unpleasant odor intensity; the fruity odor intensity was the weakest. This study will provide a better understanding of the odor characteristics and key odor-active compounds in Chinese regular com. HLS.

Food Chemistry published new progress about Fermentation. 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

Wang, Xiaojun published the artcileCharacterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC x GC-olfactometry-MS and sensory evaluation, COA of Formula: C4H8O3, the main research area is Soy sauce Odor Sensory evaluation; Aroma extract dilution analysis (AEDA); Odor-active compounds; Sensory evaluation; Soy sauce; Switchable GC/GC × GC–olfactometry–mass spectrometry (SGC/GC(2)-O-MS).

Activity of odor compounds of soy sauces has not been fully determined so far. Herein, a new switchable GC/GC x GC-olfactometry-mass spectrometry system for simultaneous GC x GC-MS anal. and sniffing of each odor-active substance through a single injection was used for the aroma extract dilution anal. of five regular high-salt liquid-state soy sauces (HLS). Methional, maltol, guaiacol, 4-ethylguaiacol, 2-acetylpyrrole, 2-acetylfuran, 2-phenylethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed high flavor dilution (FD) factors. The FD factors of all odor-active compounds in different odor attributes were summed up (score) to evaluate the odor characteristics of the samples. Cooked potato-like odor was the most important characteristic. The difference in the odor characteristics were mainly reflected in the balance of caramel-like/sweet, roasted/roasted nut-like, spicy/burnt, and unpleasant odor intensity; the fruity odor intensity was the weakest. This study will provide a better understanding of the odor characteristics and key odor-active compounds in Chinese regular com. HLS.

Food Chemistry published new progress about Fermentation. 623-50-7 belongs to class esters-buliding-blocks, name is Ethyl 2-hydroxyacetate, and the molecular formula is C4H8O3, COA of Formula: C4H8O3.

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

Prezelus, Flavie published the artcileA metrics-based approach to preparing sustainable membranes: application to ultrafiltration, Name: Ethyl 4-oxopentanoate, the main research area is cellulose diacetate membrane ultrafiltration solubility green chem.

The purpose of the research is to make a first step towards rationalizing green polymeric membrane preparation A holistic methodol. approach based on metrics that consider tech., environmental, health and safety issues have been suggested to assess sustainability of membrane preparation Metrics have been applied to solvent substitution in a non-solvent induced phase separation process. The flammability hazard of three shortlisted alternative solvents has substituted the reprotoxicity hazard of common solvents. The ultrafiltration cellulose diacetate membranes prepared with Me lactate as solvent have a greater renewable intensity and require a lower number of solvents for their preparation Trade-offs between use of resources (polymer, solvent, energy…) and membrane properties are inevitable. Further socio-economic, risk and life cycle anal. are crucial to fully integrate ecodesign in membrane preparation

Green Chemistry published new progress about Flammability. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Name: Ethyl 4-oxopentanoate.

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

Pati, Sandra published the artcileEvolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite, Category: esters-buliding-blocks, the main research area is white wine sulfite phenolic volatile compound bottle storage; bottle storage; light and temperature exposure; mass spectrometry; oxidation; sulfite-free wine.

BACKGROUND : Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. This work is aimed at studying the evolution of the main enol. parameters, phenolic and volatile profiles of a white wine without added sulfites, during 15 mo of storage in bottle at different light and temperature conditions, compared with a control stored with sulfur dioxide. Dark storage at 12°C (D12-S, D12-NS) and 30°C (D30-S, D30-NS) were compared to investigate the temperature effect, meanwhile uncontrolled temperature and light condition (UTL-S, UTL-NS) simulated improper storage conditions. RESULTS : Volatile acidity, absorbance at 420 nm and total phenols were higher in UTL-NS and D30-NS wines. The trans forms of hydroxycinnamic esters decreased, whereas, the cis forms, as well as caffeic acid derivatives, significantly increased in samples without added sulfites. The storage without sulfites also accelerated the hydrolysis of acetate esters. However, it did not affect most of the Et esters whose content remained almost the same between sulfite added (S) and no sulfite added (NS) wines. CONCLUSION : The presence of sulfites in the bottle helped to preserve the volatile compounds of young wines; however, even more important seemed to be the optimal storage (dark and low temperature), as unsuitable conditions favored aroma degradation of bottled wine, regardless of sulfite protective action. © 2019 Society of Chem. Industry.

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

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

Hua, My published the artcileIdentification of Cytotoxic Flavor Chemicals in Top-Selling Electronic Cigarette Refill Fluids, Synthetic Route of 5405-41-4, the main research area is epithelial cell flavor chem electronic cigarette refill fluid cytotoxicity.

We identified the most popular electronic cigarette (EC) refill fluids using an Internet survey and local and online sales information, quantified their flavor chems., and evaluated cytotoxicities of the fluids and flavor chems. “”Berries/Fruits/Citrus”” was the most popular EC refill fluid flavor category. Twenty popular EC refill fluids were purchased from local shops, and the ingredient flavor chems. were identified and quantified by gas chromatog.-mass spectrometry. Total flavor chem. concentrations ranged from 0.6 to 27.9 mg/mL, and in 95% of the fluids, total flavor concentration was greater than nicotine concentration The 20 most popular refill fluids contained 99 quantifiable flavor chems.; each refill fluid contained 22 to 47 flavor chems., most being esters. Some chems. were found frequently, and several were present in most products. At a 1% concentration, 80% of the refill fluids were cytotoxic in the MTT assay. Six pure standards of the flavor chems. found at the highest concentrations in the two most cytotoxic refill fluids were effective in the MTT assay, and ethyl maltol, which was in over 50% of the products, was the most cytotoxic. These data show that the cytotoxicity of some popular refill fluids can be attributed to their high concentrations of flavor chems.

Scientific Reports published new progress about Cytotoxicity. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Synthetic Route of 5405-41-4.

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

Vazquez-Castillo, J. A. published the artcileHeat-integrated reactive distillation processes to produce ethyl levulinate: design and optimization including environmental, safety and economics aspects, SDS of cas: 539-88-8, the main research area is ethyl levulinate heat reactive distillation thermal coupling.

This study provides optimally designed reactive distillation (RD) processes for the production of Et levulinate, taking into account costs, environmental impact and safety. The thermally coupled RD process is the most appealing with major energy savings in the range of 9.6-54.3% lower than other RD processes, reduced environmental impact in the range of 5.7-51% lower ECO 99 index value and similar process safety less than 2% difference compared to other RD processes considered. The lower energy requirement ofthe thermally coupled process was reflected in the lowest energy use to produce Et levulinate (1.667 GJ/ton.).

Computer-Aided Chemical Engineering published new progress about Distillation. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, SDS of cas: 539-88-8.

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

Garcia, Margarita published the artcileInfluence of Native Saccharomyces cerevisiae Strains from D.O.Vinos de Madrid in the Volatile Profile of White Wines, Computed Properties of 5405-41-4, the main research area is Saccharomyces white wine floral solvent herbaceous.

Yeasts during alc. fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O.Vinos de Madrid. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Addnl., seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related to wines elaborated with Saccharomyces strains from organic cellars A, E, and F. Based on these findings, winemakers may use their best native S. cerevisiae strains, which add personality to their wine. Therefore, this study contributes to promoting the use of native Saccharomyces yeasts in winemaking.

Fermentation published new progress about Fermentation. 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

Kolcsar, Vanessza Judit published the artcileSynthesis of a Pyrrolo[1,2-a]quinazoline-1,5-dione Derivative by Mechanochemical Double Cyclocondensation Cascade, Quality Control of 539-88-8, the main research area is methyl tetrahydropyrroloquinazoline dione preparation green chem; anthranilamide ethyl levulinate mechanochem double cyclocondensation cascade; Amberlyst® 15; Brønsted acid; anthranilamide; ball mill; cascade reaction; ethyl levulinate; mechanochemistry; quinazolinone.

N-heterocyclic compounds, such as quinazolinone derivatives, have significant biol. activities. Nowadays, as the demand for environmentally benign, sustainable processes increases, the application of compounds from renewable sources, easily separable heterogeneous catalysts and efficient, alternative activation methods is of great importance. In this study, a convenient, green procedure for the preparation of 3a-methyl-2,3,3a,4-tetrahydropyrrolo[1,2-a]quinazoline-1,5-dione through a double cyclocondensation cascade using anthranilamide and Et levulinate was developed. Screening of various heterogeneous Bronsted acid catalysts showed that Amberlyst 15 is a convenient choice. By applying mechanochem. activation in the preparation of this N-heterotricyclic compound for the first time, it was possible to shorten the necessary time to three hours compared to the 24 h needed under conventional conditions to obtain a high yield of the target product.

Molecules published new progress about Ball milling. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Quality Control of 539-88-8.

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

Tandee, Kanokwan published the artcileAntioxidant activities and volatile compounds in longan (Dimocarpus longan Lour.) wine produced by incorporating longan seeds, Synthetic Route of 5405-41-4, the main research area is Dimocarpus Saccharomyces antioxidant volatile compound wine seed fermentation temperature; 2,3-Butylene glycol (PubChem CID: 262); 4-Hydroxyphenethyl alcohol (PubChem CID: 10393); 5-Hydroxymethyl-2-furaldehyde (PubChem CID: 237332); Antioxidant; Ethyl hydrogen succinate (PubChem CID: 70610); Longan wine; Phenethyl alcohol (PubChem CID: 6054); Seed; Volatile compound.

The seeds of dried longan, one of the major processed fruits in Thailand, contain several bioactive compounds In this study, we developed longan wine by incorporating its seeds during juice preparation and evaluated the antioxidant activities and volatile compounds in different conditions. The results suggested that Saccharomyces cerevisiae EC-1118 was suitable for fermentation of longan juice supplemented with 50% seed and 20% initial soluble solids at an optimal temperature of 30°C. Different yeast strains showed various extents of antioxidant activities; however, the fermentation temperature and initial soluble solids of longan juice had little effect on the inhibition of reactive species. Antioxidant activities were significantly increased with increasing seed content. Dominant volatile compounds, which were independent of the winemaking conditions, were found to be phenethyl alc., 2,3-butylene glycol, 5-hydroxymethyl-2-furaldehyde, Et hydrogen succinate, and 4-hydroxyphenethyl alc. These compounds highly influenced the antioxidant activities of longan wine produced by incorporating the seeds.

Food Chemistry published new progress about Antioxidants. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Synthetic Route of 5405-41-4.

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