Tag: M.W=150-200

Padwa, Albert published the artcileA Rh(II)-catalyzed cycloaddition approach toward the synthesis of komaroviquinone, Safety of Ethyl 2,2-dimethylpent-4-enoate, the main research area is komaroviquinone icetexane core synthesis cyclization cycloaddition rhodium catalyzed.

Using a rhodium(II)-catalyzed cyclization/cycloaddition sequence as the key reaction step, the icetexane core of komaroviquinone (I) was constructed by an intramol. dipolar-cycloaddition of a carbonyl ylide dipole across a tethered π-bond. The ylide was arrived at by cyclization of a rhodium carbenoid intermediate onto a proximal ester group. Efforts toward the preparation of the required precursor for elaboration to the natural product are discussed.

Tetrahedron published new progress about Cyclization. 86549-27-1 belongs to class esters-buliding-blocks, name is Ethyl 2,2-dimethylpent-4-enoate, and the molecular formula is C9H16O2, Safety of Ethyl 2,2-dimethylpent-4-enoate.

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

Beckwith, Athelstan L. J. published the artcileReactions of methyl-substituted 5-hexenyl and 4-pentenyl radicals, Category: esters-buliding-blocks, the main research area is hexenyl radical cyclization kinetics; methyl group hexenyl cyclization; pentenyl radical cyclization kinetics.

Relative and absolute kinetic data were determined for cyclization of Me-substituted 5-hexenyl radicals: 2-, 3- and 4-Me- and 2,2-, 3,3- and 4,4-diMe-substituted radicals, generated by interaction of Bu3SnH with the corresponding bromides. Each radical undergoes regiospecific or highly regioselective 1,5-cyclization more rapidly than the unsubstituted radical. The rate enhancements, which arise mainly from lowering of the activation energy, can be rationalized in terms of the gem-di-Me effect. 1,5-Cyclizations of monosubstituted species are stereoselective: 2- and 4-methyl-5-hexenyl radicals give mainly trans products, whereas 3-methyl-4-hexenyl radical gives mainly the cis. This behavior reflects the effect of the substituent on the stabilities of cyclic transition complexes in chair-like conformations. Cyclization of 2,2- or 3,3-dimethyl-4-pentenyl radical could not be detected.

Australian Journal of Chemistry published new progress about Cyclization. 86549-27-1 belongs to class esters-buliding-blocks, name is Ethyl 2,2-dimethylpent-4-enoate, and the molecular formula is C9H16O2, Category: esters-buliding-blocks.

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

Pando Bedrinana, R. published the artcileCharacteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains, COA of Formula: C11H22O2, the main research area is ice juice cider cryo extraction apple yeast; 2-Phenylethanol (PubChem CID: 6054); Ethyl decanoate (PubChem CID: 8048); Ethyl octanoate (PubChem CID: 7799); Fructose (PubChem CID: 5984); Glycerol (PubChem CID: 753); HS-SBSE-GC-MS; Ice cider; Isoamyl acetate (PubChem CID: 31276); Malic acid (PubChem CID: 525); Malus domestica; Methanol (PubChem CID: 887); Saccharomyces bayanus; Sensory analysis; Shikimic acid (PubChem CID: 8742); Sorbitol (PubChem CID: 5780).

Two sets of nine ciders were made by cryo-extraction for two consecutive harvests combining three types of ice cider apple juices (mono-varietal, bi-varietal and multi-varietal) and three autochthonous Saccharomyces bayanus yeast strains. The type of juice significantly influenced the pH values and the contents of sorbitol and shikimic acid in the ice juices. The strains used as starters did develop the fermentation producing ciders with alc. degrees between 8.75 and 11.52 (% volume/volume) and volatile acidities lower than 0.55 g acetic acid/L. Regarding the ice ciders, the apple mixture significantly influenced the levels of methanol (higher in mono-varietal ciders), 2-phenylethanol, and some minor acetate esters (higher in the bi-varietal ciders). The last ciders were also more floral, buttery, acidic and bitter than those made from mono- and multi-varietal juices. In the first harvest, the ciders obtained from the bi-varietal apple mixture scored lower for overall sensory quality.

Food Chemistry published new progress about Apple juice. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Pando Bedrinana, R. published the artcileCharacteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains, Quality Control of 111-11-5, the main research area is ice juice cider cryo extraction apple yeast; 2-Phenylethanol (PubChem CID: 6054); Ethyl decanoate (PubChem CID: 8048); Ethyl octanoate (PubChem CID: 7799); Fructose (PubChem CID: 5984); Glycerol (PubChem CID: 753); HS-SBSE-GC-MS; Ice cider; Isoamyl acetate (PubChem CID: 31276); Malic acid (PubChem CID: 525); Malus domestica; Methanol (PubChem CID: 887); Saccharomyces bayanus; Sensory analysis; Shikimic acid (PubChem CID: 8742); Sorbitol (PubChem CID: 5780).

Two sets of nine ciders were made by cryo-extraction for two consecutive harvests combining three types of ice cider apple juices (mono-varietal, bi-varietal and multi-varietal) and three autochthonous Saccharomyces bayanus yeast strains. The type of juice significantly influenced the pH values and the contents of sorbitol and shikimic acid in the ice juices. The strains used as starters did develop the fermentation producing ciders with alc. degrees between 8.75 and 11.52 (% volume/volume) and volatile acidities lower than 0.55 g acetic acid/L. Regarding the ice ciders, the apple mixture significantly influenced the levels of methanol (higher in mono-varietal ciders), 2-phenylethanol, and some minor acetate esters (higher in the bi-varietal ciders). The last ciders were also more floral, buttery, acidic and bitter than those made from mono- and multi-varietal juices. In the first harvest, the ciders obtained from the bi-varietal apple mixture scored lower for overall sensory quality.

Food Chemistry published new progress about Apple juice. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Wei, Jianping published the artcileChemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations, Category: esters-buliding-blocks, the main research area is aroma compound fermented cider Hanseniaspora Torulaspora; 3-Methyl-1-butanol (PubChem CID: 31260); 3-Methylbutyl acetate (PubChem CID: 31276); Ethyl butanoate (PubChem CID: 7762); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Gas chromatography-olfactometry (GC-O); Glycerol (PubChem CID: 753); Hanseniaspora osmophila; Mixed fermentation; Partial least squares regression (PLSR); Phenylethyl alcohol (PubChem CID: 6054); Torulaspora quercuum; dl-malic acid (PubChem CID: 525); β-Damascenone (PubChem CID: 5366074); β-Phenethyl acetate (PubChem CID: 7654).

In this study, apple juice was fermented using Hanseniaspora osmophila X25-5 in pure culture as well as mixed culture with Torulaspora quercuum X24-4, which was inoculated simultaneously or sequentially. H. osmophila inhibited the growth of T. quercuum, while T. quercuum had little effect on the growth of H. osmophila. The simultaneous fermentation consumed relatively more sugar and resulted in the highest ethanol content. The production of organic acids varied depending on the yeast species employed and inoculation modality. Esters and alcs. were the main volatile families produced during fermentation, while Et esters and terpenes contributed most to the temperate fruity aroma. Gas chromatog.-olfactometry (GC-O) showed that 3-methyl-1-butanol, Et 2-methylbutanoate, phenylethyl alc., β-phenethyl acetate, and β-damascenone were the most potent odorants in all samples. This study suggested that simultaneous fermentation with H. osmophila and T. quercuum might represent a novel strategy for the future production of cider.

Food Chemistry published new progress about Apple juice. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

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

Niu, Yunwei published the artcileCharacterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose, HPLC of Formula: 106-32-1, the main research area is apple juice ethyl acetate aroma intensity gas chromatog olfactometry; Aroma intensity; E-nose; GC-O; OAV; Odour threshold; Perceptual interaction.

In this study, twenty ester compounds of juiced apples from three different varieties were identified and quantified by gas chromatog.-olfactometry (GC-O) and gas chromatog.-mass spectrometry (GC-MS) anal. Six esters were selected as the key odor-active compounds by omission Tests. Perceptual interaction among esters was investigated through odor thresholds and intensity of six esters and fifteen binary mixtures Most of these mixtures followed an addition behavior. Et butanoate and Bu acetate had a synergistic effect. Sensory anal. revealed that fruity, sour and green notes were enhanced significantly by adding the binary mixture of Et butanoate and Bu acetate (E&B). Electronic nose (e-nose) data showed that, compared with the individual ester, the response values of E&B were increased on four sensors. Moreover, with regard to partial least squares regression (PLSR), fruity, sour and green notes attribute covaried well with five sensors of e-nose. The present study would provide a theor. basis for understanding the aroma characteristic of apple juice, hoping to be helpful for the improvement of apple juice aroma and flavor.

Food Research International published new progress about Apple juice. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

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

Nespor, Jakub published the artcileAn HS-SPME-GC-MS method for profiling volatile compounds as related to technology used in cider production, Recommanded Product: Ethyl octanoate, the main research area is volatile compound cider production HS SPME GC MS method; HS-SPME-GC-MS; cider; volatile compounds.

Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcs. and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Anal. data were statistically evaluated using principal component anal., and differences in composition of volatiles between cider produced using “”intensified”” technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcs. (2-methylpropanol, isoamyl alcs., hexanol, and butane-2,3-diol) and esters (Et 2-methylbutanoate, butylacetate, and hexyl acetate).

Molecules published new progress about Apple juice. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Xu, Xinxing published the artcileCorrelation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.), Recommanded Product: Ethyl octanoate, the main research area is Capsicum autochthonous microbial formation High throughput sequencing; Correlation analysis; Fermented red pepper; Microbial diversity; Odorants.

High-throughput sequencing and gas chromatog.-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixteen volatile compounds differed significantly after fermentation, including seven odorants. After fermentation, 1-butanol, 3-methyl-, acetate, phenol, 4-ethyl-2-methoxy-, octanoic acid, Et ester, styrene and 2-methoxy-4-vinylphenol were the key odorants, producing a flavor described as peppery, fruity, sour, and spicy. The correlation between microorganisms and odorants in the fermentation was studied and 18 odorants significantly correlated with the core microbial communities in the fermented samples. For further anal., strains of seven genera were isolated and correlation anal. by O2PLS indicated that Aspergillus, Bacillus, Brachybacterium, Microbacterium and Staphylococcus were highly correlated with the flavor formation. These findings would help to understand the fermentation mechanism of fermented red pepper flavor formation.

Food Microbiology published new progress about Aspergillus. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Zhao, Chi published the artcileCorrelations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation, SDS of cas: 106-32-1, the main research area is microbiota physicochem volatile flavor component glutinous rice wine fermentation; Black glutinous rice wine; Correlation analysis; High throughput sequencing; Microbial communities; Physicochemical properties; Volatile components.

Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochem. properties and flavor components during BGRW fermentation High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochem. properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation Twenty-three VFCs were differentially produced according to the linear discriminant anal. effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcs. were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochem. properties and VFCs, by redundancy anal. (RDA) and two-way orthogonal partial least squares (O2PLS) anal. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochem. properties and VFCs and selection of beneficial strains to improve the quality of BGRW. Food Research International published new progress about Aspergillus. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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

Zhao, Chi published the artcileCorrelations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation, Quality Control of 123-29-5, the main research area is microbiota physicochem volatile flavor component glutinous rice wine fermentation; Black glutinous rice wine; Correlation analysis; High throughput sequencing; Microbial communities; Physicochemical properties; Volatile components.

Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochem. properties and flavor components during BGRW fermentation High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochem. properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation Twenty-three VFCs were differentially produced according to the linear discriminant anal. effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcs. were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochem. properties and VFCs, by redundancy anal. (RDA) and two-way orthogonal partial least squares (O2PLS) anal. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochem. properties and VFCs and selection of beneficial strains to improve the quality of BGRW. Food Research International published new progress about Aspergillus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Quality Control of 123-29-5.

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