Tag: M.W=100-150

Sun, Qingyang published the artcileRain-shelter cultivation affects the accumulation of volatiles in ‘shuijing’ grape berries during development, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is volatile grape berry development rain shelter cultivation.

Rain-shelter cultivation could protect grape berries from many diseases and affect grape berry quality. However, there have been few studies of the effects of rain-shelter cultivation on the accumulation of volatiles in Shuijing grapes grown in Yunnan Province. Therefore, the goal of this research was to explore the effects of rain-shelter cultivation on the accumulation of volatiles in Shuijing grape berries during development. The Shuijing grapes used during this study were grown in the Yunnan Province of southwest China in two consecutive vintages (2018 and 2019). The results showed that rain-shelter cultivation promoted grape ripening and inhibited volatiles synthesis in Shuijing grape berries. However, the application of rain shelters did not affect the accumulation patterns of volatiles; instead, it affected the concentrations of volatiles in Shuijing grape berries, especially during the maturation phase [12-15 wk after flowering (WAF)]. The concentrations of isoprenoid-derived volatiles (2019), fatty acid-derived volatiles, and amino acid-derived benzenoids in Shuijing grape berries were decreased by rain-shelter cultivation during the maturation phase. The concentration of 2,5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane) was also decreased by rain-shelter cultivation during the late maturation phase (14 and 15 WAF). A principal component anal. (PCA) indicated that the vintage had a much greater influence on the physicochem. parameters and volatiles of the Shuijing grape berries than the cultivation method. This work reveals the formation and accumulation patterns of volatiles of Shuijing grape berries under rain-shelter cultivation during development and has significance for exploring the potential of rain-shelter cultivation in grape-producing regions with excessive rainfall.

HortScience published new progress about Amino acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Domingos, Ligia Dozena published the artcileFat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening, Safety of Ethyl 3-hydroxybutanoate, the main research area is fat reduction whey protein volatile compound cheese ripening; Diacetyl; Mass spectrometry; Solid phase microextraction; Volatile compounds; Washed curd cheese.

The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatog. coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), di-Me disulfide (days 150-180) and di-Me trisulfide (days 150-210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition

Food Research International published new progress about Amino acids 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, Safety of Ethyl 3-hydroxybutanoate.

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

Wang, Changrong published the artcileCadmium-resistant rhizobacterium Bacillus cereus M4 promotes the growth and reduces cadmium accumulation in rice (Oryza sativa L.), Safety of Ethyl 3-hydroxybutanoate, the main research area is cadmium soil contamination rhizobacterium rice; Bacillus cereus; Cadmium; Metabolite; Oryza sativa.

Rice farmland cadmium pollution is an increasing problem for food safety. Cd-resistant bacterial strain was isolated from rice rhizosphere soil and identified as Bacillus cereus M4. Treatment with M4 fermentation broth increased rice seedlings growth in vermiculite, while reduced Cd accumulation in grains of rice grown in Cd-contaminated potted soil from 0.309 to 0.186 mg/kg. Indoleacetic acid (IAA) was detected in M4 metabolites and in potted soil solutions supplemented with M4 broth. M4 broth increased the abundance of Bacillus from 0.54% to 0.95% and changed the soil bacterial community composition These findings indicate that M4 promotes rice growth by secreting IAA and altering the rhizospheric soil microenvironment, via soil solution composition and microbial community, which may affect Cd translocation from soil to rice roots, thereby decreasing grain Cd accumulation. Therefore, B. cereus M4 is potentially suitable for the bioremediation of Cd-contaminated paddy soils.

Environmental Toxicology and Pharmacology published new progress about Amino acids 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, Safety of Ethyl 3-hydroxybutanoate.

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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, HPLC of Formula: 5405-41-4, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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, HPLC of Formula: 5405-41-4.

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

Darici, Merve published the artcileChemical and sensory characterization of Kalecik Karasi wines produced from two different regions in Turkey using chemometrics, SDS of cas: 5405-41-4, the main research area is grape variety wine chemometric aroma.

Kalecik Karasi (KK) is one of the important native grape varieties of Turkey used in red wine production As an extension of a previous project that profiled the sensory characteristics of KK wines from different geog. regions of Turkey, this study aimed to investigate the chem. composition and sensory properties of KK wines belonging to different vintages from two different regions (Kalecik/Ankara and Gueney/Denizli) using the chemometric technique. Identification and quantification of aroma, aroma-active compounds, and sensory evaluations were carried out by GC/MS/FID, GC-O, and Descriptive Analyses. PLSR was used for determining the correlation between chem. and sensory data. A total of 26 aroma-active compounds have been identified for both regions. Based on PLSR, red fruit attribute in wines was pos. correlated with isoamylacetate, ethyl-hexadecanoate, ethyl-4-hydroxybutanoate, and 2-phenylethyl acetate. Dried fruit attribute has shown a significant pos. correlation with ethyl-2-methyl-propanoate, ethyl-2-methylbutanoate, and ethyl-3-methylbutanoate. The cotton candy attribute was pos. correlated with 2-phenylethanol, 2-phenylethyl acetate, ethyl-4-hydroxybutanoate, and gamma-butyrolactone. This is the first study in the literature to determine the correlation between chem. and sensory data in Kalecik Karasi wines. The study determined that common aroma descriptors of KK wines include red fruit (strawberry, raspberry, and apple), dried fruit, cotton candy, flower, and spice (sweet spices and nutmeg) odors. The characterization of the wines using chemometrics is an important tool. The findings obtained may constitute a source for quality Kalecik Karasi wines in transition to the Geog. Indication system.

Journal of Food Processing and Preservation published new progress about Anthocyanins 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, SDS of cas: 5405-41-4.

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

Ma, Yan published the artcileLiquefaction of bamboo biomass and production of three fractions containing aromatic compounds, Synthetic Route of 539-88-8, the main research area is bamboo biomass liquefaction aromatic compound.

Depolymerization of lignin to produce value-added aromatic monomers has attracted increasing attention since these monomers can be used as phenol replacement in production of phenolic resins. Here a one-pot depolymerization of bamboo lignin was investigated to obtain aromatic platforms with low mol. weight using acidic catalyst and ethanol. Three fractions (1#, 2#, and 3#) containing different mol. weight distributions of aromatic compounds could be efficiently extracted using water-organic solvent system via a stepwise fractionation process by gradual removal of solvent. The fractions distribution was found to be primarily dependent on the reaction temperature and time. When the temperature was increased from 160°C to 200°C, the yield of fractions containing aromatic products increased significantly from 19.1 wt% to 27 wt%, the same change trend was found by changing the time, and the yield of aromatic products increased from 22.4% to 26.7% with an increase of time from 10 min to 30 min. The bioproducts were characterized by using gas chromatog./mass spectrometry (GC-MS), gel permeation chromatog. (GPC) and two-dimensional heteronuclear single-quantum coherence (2D HSQC NMR). As evidenced by GC-MS spectra, the three fractions were mainly comprised of phenolic derivatives, and the relative contents of phenolic compounds took up about 80% of the total area of each fraction. With the similar physiochem. properties of the fractions, aromatic platforms could provide a new paradigm of bamboo lignin utilization for renewable energy and value-added biochems.

Journal of Bioresources and Bioproducts published new progress about Aromatic compounds Role: TEM (Technical or Engineered Material Use), USES (Uses). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Synthetic Route of 539-88-8.

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

Mestre, Maria Victoria published the artcileImpact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts, Product Details of C6H12O3, the main research area is Hanseniaspora Saccharomyces ethanol wine sensory profile.

It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations Several strategies have been proposed to produce wines with lower alc. content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a pos. impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alc. content were related to fruity aroma; moreover, color intensity was associated The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enol. industry.

Fermentation published new progress about Carbohydrates 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, Product Details of C6H12O3.

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

Li, Yingzhe published the artcileMetabolite profiling of rhizosphere soil of different allelopathic potential rice accessions, Computed Properties of 5405-41-4, the main research area is metabolomics PAL octadecenoic acid rhizosphere soil allelopathic rice; Allelopathy; Fatty acids; Metabolomics; Resin extraction; Rhizosphere.

Background: Identification of the allelopathy-interrelated metabolites from the allelopathic rice rhizosphere is crucial to understand the allelopathic mechanism of rice, which in turn can promote its applications to farming. In this study, the metabolites from the rhizosphere soil of five different rice lines, including allelopathic rice accession PI312777 (PI) and non-allelopathic rice accession Lemont (Le) as well as their genetic derivatives (e.g., phenylalanine ammonia-lyase (PAL) gene overexpression transgenic lines of PI and Le, namely, PO and LO resp., and PAL RNA interference line of PI, namely, PR) were identified and comparatively analyzed to explore the pos. compounds that are involved in the process of rice allelopathy. Results: The results showed that 21 non-polar compounds and 21 polar compounds differed in content in the rhizosphere soil of PI and Le, which include several volatile fatty acids and long-chain fatty acids. The relative contents of fatty acids also differed between PAL overexpressing or RNA interference (RNAi)-silenced line and their wild-type resp. Acetic acid content also differed among groups, i.e., it is higher in the high allelopathic potential rice. Further anal. showed that different metabolites from the ADS8 resin-extracted phase were more abundant than that those from the ADS21 resin-extracted phase, suggesting that the allelochems. in root exudates of allelopathic rice are mainly non-polar substances. KEGG annotation of these differential metabolites revealed that these compounds were related to nutrient metabolism, secondary metabolite synthesis, signaling substance synthesis, and toxin degradation Conclusions Rice allelochems. deposited in the ADS8 resin-extracted phase were more abundant than those in the ADS21 resin-extracted phase. Allelochems. in root exudates of allelopathic rice are mainly non-polar substances, and long-chain fatty acids are considered as allelopathy interrelated metabolites.

BMC Plant Biology published new progress about Allelochemicals 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, Computed Properties of 5405-41-4.

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

Gasnot, Julien published the artcileTaming the Reactivity of Phosphiranium Salts: Site-Selective C-Centered Ring Opening for Direct Synthesis of Phosphinoethylamines, Safety of Ethyl 2-hydroxyacetate, the main research area is phosphiranium salt preparation nucleophilic ring opening aniline nitrogen nucleophile; phosphinoethylamine preparation; nucleophilic ring opening; phosphinoethyl amines; phosphiranium ions; selectivity; steric protection.

Advances in the field of P chem. are documented, by revealing the synthetic utility of previously underused quaternary phosphiranium salts (QPrS) as three-chain-atom electrophilic building blocks. Notably, control of their challenging C-centered electrophilicity is disclosed with an expedient synthesis of tertiary β-anilino phosphines as a proof-of-concept.

Angewandte Chemie, International Edition published new progress about Amines Role: SPN (Synthetic Preparation), PREP (Preparation) (phosphinoethylamines). 623-50-7 belongs to class esters-buliding-blocks, name is Ethyl 2-hydroxyacetate, and the molecular formula is C4H8O3, Safety of Ethyl 2-hydroxyacetate.

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

Yang, Hui published the artcileReactive and Mechanistic Insights into the Acid-Catalyzed Conversion of Concentrated C5/C6 Sugars in Ethylene Glycol, Safety of Ethyl 4-oxopentanoate, the main research area is reactive mechanism acid catalyzed sugar ethylene glycol.

It remains a challenging task for the efficient conversion of carbohydrates to value-added chems. at concentrated feedstock solution In this contribution, the acid-catalyzed processing of high-concentration C5/C6 sugars (180 g/L) in the ethylene glycol (EG) solvent system was investigated, and prominent discrepancy was noticed between C5 and C6 sugars. A large amount of liquefied products was achieved in the concentrated C6 sugars EG solution, whereas the main products in the case of C5 sugars were found to be solid humins. The reaction mechanism studies revealed that EG can shelter fructose and reaction intermediates (5-hydroxymethylfurfural and levulinic acid) from the cross-polymerization and self-etherification reactions, thereby reducing the generation of solid humins during the fructose liquidation process. However, in the case of xylose, the copolymerization between EG and furfural (FF) generates a solid resin, thus rendering a high solid product yield. Moreover, the produced FF-EG resin was found to be a polymer with high mol. weight formed by connecting the furan ring and the alkyl structure through an ether bond. This finding provides insights into the acid-catalyzed conversion of concentrated C5/C6 sugars in EG, facilitating rationally designed processes for the valorization of concentrated carbohydrates.

ACS Sustainable Chemistry & Engineering published new progress about Aminoplasts Role: PRP (Properties), SPN (Synthetic Preparation), PREP (Preparation). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Safety of Ethyl 4-oxopentanoate.

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