Tag: M.W=100-150

Zhang, Rong published the artcileEffect of PLA/PBAT antibacterial film on storage quality of passion fruit during the shelf-life, COA of Formula: C6H12O3, the main research area is Passiflora fruit shelf life PLA PBAT antibacterial blend film; PLA/PBAT antibacterial films; passion fruit; storage quality.

In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20°C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food.

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Marullo, Philippe published the artcileMetabolic, organoleptic and transcriptomic impact of Saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters, Application of Ethyl 3-hydroxybutanoate, the main research area is Saccharomyces metabolism organoleptic transcriptomic biosynthesis; MGL2; YJU3; histone acetylation; substituted ester metabolism; wine fermentation.

Esters constitute a broad family of volatile compounds impacting the organoleptic properties of many beverages, including wine and beer. They can be classified according to their chem. structure. Higher alc. acetates differ from fatty acid Et esters, whereas a third group, substituted Et esters, contributes to the fruitiness of red wines. Derived from yeast metabolism, the biosynthesis of higher alc. acetates and fatty acid Et esters has been widely investigated at the enzymic and genetic levels. As previously reported, two pairs of esterases, resp. encoded by the paralogue genes ATF1 and ATF2, and EEB1 and EHT1, are mostly involved in the biosynthesis of higher alc. acetates and fatty acid Et esters. These esterases have a moderate effect on the biosynthesis of substituted Et esters, which depend on mono-acyl lipases encoded by MGL2 and YJU3. The functional characterization of such genes helps to improve our understanding of substituted ester metabolism in the context of wine alc. fermentation In order to evaluate the overall sensorial impact of esters, we attempted to produce young red wines without esters by generating a multiple esterase-free strain (δatf1, δatf2, δeeb1, and δeht1). Surprisingly, it was not possible to obtain the deletion of MGL2 in the δatf1/δatf2/δeeb1/δeht1 background, highlighting unsuspected genetic incompatibilities between ATF1 and MGL2. A preliminary RNA-seq anal. depicted the overall effect of the δatf1/δatf2/δeeb1/δeht1 genotype that triggers the expression shift of 1124 genes involved in nitrogen and lipid metabolism, but also chromatin organization and histone acetylation. These findings reveal unsuspected regulatory roles of ester metabolism in genome expression for the first time.

International Journal of Molecular Sciences published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application of Ethyl 3-hydroxybutanoate.

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

Alfonzo, Antonio published the artcileEffects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines, Formula: C6H12O3, the main research area is Saccharomyces wine aroma glutathione; Alcoholic fermentation; Catarratto grape variety; Glutathione; Saccharomyces cerevisiae; Volatile organic compounds (VOC’s); Wine aroma.

Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenol. strain (GR1) and one isolated from honey byproducts (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc (SS), Stimula Chardonnay (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar (GIY)] ensuing in ten treatments (T1-T10). Microbiol. and chem. parameters demonstrated the aptitude of strain SPF52 to successfully conduct alc. fermentation During fermentation, the Saccharomyces yeast populations ranged from 7 to 8 logarithmic CFU/mL. All wines had a final ethanol content ranging between 12.91 and 13.85% (volume/volume). The dominance of the two starter strains over native yeast populations was higher than 97% as estimated by interdelta anal. The addition of nutrients SS or SC increased the aromatic complexity of the wines as reflected by volatile organic compounds (VOCs) composition and sensory profiles. In particular, 32 VOCs were identified; alcs. (62.46-81.1%), thiols (0.27-0.87%), ethers (0.09-0.16%), aldehydes (0-1.21%), ketones (0-2.28%), carboxylic acids (4.21-12.32%), esters (0-10.85%), lactones (0.9-1.49%) and other compounds (0.77-6.9%). Sensory anal. demonstrated a significant impact on wine aroma in relation to yeast starter strain used, the type of nutrition (SS, SC or classic nutrition) and the presence/absence of GIY. The wines produced with GR1 yeast strain and SS (T2), SPF52 with SC (T9) both in presence of GIY showed higher overall quality. Trials T2 and T9 showed the highest scores for 13 and 18 attributes, resp. The different nutrition, addition of GIY and the yeast starter strains diversified and enhanced sensory expression of Catarratto wines.

International Journal of Food Microbiology published new progress about 26S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Sanchez, Ramon published the artcileVolatile composition and sensory properties of wines from vineyards affected by iron chlorosis, Synthetic Route of 5405-41-4, the main research area is iron chlorosis 2phenylacetaldehyde 2phenylethanol 2phenylethyl acetate black fruit stress; Aroma; Nutritional stress; Tempranillo; Vitis vinifera.

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity.

Food Chemistry published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Cao, Yang published the artcileAlterations in the gut microbiome and metabolic profile in rats acclimated to high environmental temperature, COA of Formula: C7H12O3, the main research area is animal metabolism acclimation environmental temperature gut microbiome taxonomy.

Heat acclimation (HA) is the best strategy to improve heat stress tolerance by inducing pos. physiol. adaptations. Evidence indicates that the gut microbiome plays a fundamental role in the development of HA, and modulation of gut microbiota can improve tolerance to heat exposure and decrease the risks of heat illness. In this study, for the first time, we applied 16S rRNA gene sequencing and untargeted liquid chromatog.-mass spectrometry (LC-MS) metabolomics to explore variations in the gut microbiome and faecal metabolic profiles in rats after HA. The gut microbiota of HA subjects exhibited higher diversity and richer microbes. HA altered the gut microbiota composition with significant increases in the genera Lactobacillus (a major probiotic) and Oscillospira alongside significant decreases in the genera Blautia and Allobaculum. The faecal metabolome was also significantly changed after HA, and among the 13 perturbed metabolites, (S)-AL 8810 and celastrol were increased. Moreover, the two increased genera were pos. correlated with the two upregulated metabolites and neg. correlated with the other 11 downregulated metabolites, while the correlations between the two decreased genera and the upregulated/downregulated metabolites were completely contrary. In summary, both the structure of the gut microbiome community and the faecal metabolome were improved after 28 days of HA. These findings provide novel insights regarding the improvement of the gut microbiome and its functions as a potential mechanism by which HA confers protection against heat stress.

Microbial Biotechnology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, COA of Formula: C7H12O3.

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

Tu, Ren published the artcileEffect of surfactant on hydrothermal carbonization of coconut shell, Recommanded Product: Ethyl 4-oxopentanoate, the main research area is coconut shell hydrothermal carbonization surfactant; Hydrochar; Hydrothermal carbonization; Pseudo-lignin; Surfactant; Water/oil film.

The effect of surfactant on the hydrothermal carbonization performance and pseudo-lignin formation were investigated. Especially, the fuel properties and combustion characteristics of hydrochar and solid product were determined Furthermore, the mechanism of surfactant acted in hydrothermal carbonization was also identified in this article. The results showed that surfactant improved the content of solid products, lignin, heavy bio-oil (HBO), H2 and CO. Moreover, sodium dodecylbenzenesulfonate promoted the increase of the surface area of hydrochar from 4.93 to 41.43 m2/g. The mechanism showed surfactant formed water/oil film around the hydrochar to prevent HBO from leaving the pore or surface of hydrochar and promoted the condensation and polymerization of 5-hydroxymethylfurfura (5-HMF) with hydroxymethylfurfura (HMF) to form pseudo-lignin. The HBO and pseudo-lignin were beneficial for improving integrated combustion characteristic index (SN) during combustion. The article provides a new method to promote hydrothermal carbonization (HTC) for obtaining high value hydrochar as fuels.

Bioresource Technology published new progress about Aromatic hydrocarbons Role: OCU (Occurrence, Unclassified), OCCU (Occurrence). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Recommanded Product: Ethyl 4-oxopentanoate.

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

Bonatto Machado de Castilhos, Mauricio published the artcileSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative procedures on wine aroma. Part II: BRS Rub́ea and BRS Cora, SDS of cas: 539-88-8, the main research area is winemaking aroma; Drying; Non-Vitis vinifera; Sensory descriptive analysis; Submerged cap; Volatile compounds; Wine.

The present manuscript assessed the volatile and sensory profiles of BRS Rub́ea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and Et and Me esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of Et decanoate and Et octanoate, di-Et succinate, hydroxylinalool, and 2-Ph ethanol was responsible for describing the BRS Rub́ea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

Food Chemistry published new progress about Norisoprenoids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 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

Bonatto Machado de Castilhos, Mauricio published the artcileSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative procedures on wine aroma. Part II: BRS Rub́ea and BRS Cora, Application In Synthesis of 5405-41-4, the main research area is winemaking aroma; Drying; Non-Vitis vinifera; Sensory descriptive analysis; Submerged cap; Volatile compounds; Wine.

The present manuscript assessed the volatile and sensory profiles of BRS Rub́ea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and Et and Me esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of Et decanoate and Et octanoate, di-Et succinate, hydroxylinalool, and 2-Ph ethanol was responsible for describing the BRS Rub́ea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

Food Chemistry published new progress about Norisoprenoids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application In Synthesis of 5405-41-4.

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

Wahi, Rafeah published the artcileEsterification of Microwave Induced Pyrolytic Oil from Sago Bark Waste, Formula: C7H12O3, the main research area is sago bark waste esterification pyrolytic oil microwave.

In this study, microwave induced pyrolytic oil from sago bark (SB) was subjected to esterification to improve its properties. Improvement on properties of the pyrolytic oil was performed via esterification with ethanol and the presence of sulfuric acid as a catalyst. The optimum esterification condition was studied using general factorial design. The esterified oil (EO) showed improved properties with pH (4-6), reduced moisture content (2.95-3.45%), d. (0.9-1.1 g cm-3), and acid value (39.3-123.4 mg KOH-1 g-1), and maintained the CV (20.2-21.6 MJ kg-1). GC-MS anal. showed that EO was sulfur free, and low in carboxylic acid and oxygenated compounds The optimal esterification condition with optimum quality of EO was at 65°C temperature, 60 min reaction time and 1:1 ethanol to oil volume ratio. Results indicated that the EO can be potentially used in robust combustion engines upon properties refinement.

Waste and Biomass Valorization published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Formula: C7H12O3.

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

Yuan, Lu published the artcileOptimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is green jujube winemaking fermentation quality analysis; Alcoholic fermentation; Flavor compounds; Green jujube wine; Nutritional composition; Response surface methodology.

The objective was to study the optimization of fermentation conditions for fermented green jujube wine and quality anal. This study investigated the fermentation process conditions, the changes in physicochem. indexes, antioxidant capacity and volatile compounds measured from green jujube wine during winemaking. The optimized conditions (the initial sugar, yeast addition, fermentation time and SO2 treatments) for green jujube wine were 24%, 0.3%, 8 d, 80 mg/L, resp. The results showed that the variation trend of different substances in green jujube wine in different fermentation periods were different. In the process of alc. fermentation, the green jujube wine had a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability, 2,2′-amino-di (2-ethyl-benzothiazoline sulfonic acid-6) ammonium salt (ABTS) free radical scavenging ability and reducing power. Furthermore, a total of 50 volatile compounds were identified in green jujube wine, in which the relative content of aldehydes, ketones, heterocyclic and aromatic compounds were significantly reduced after fermentation

Journal of Food Science and Technology (New Delhi, India) published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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