Tag: M.W=150-200

Fu, Guiming published the artcilePeak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production, Product Details of C11H22O2, the main research area is solid state fermentation microbial community temperature.

Daqu is the natural mixed starter culture for special-flavor Baijiu (the unique famous Baijiu in Jiangxi Province) brewing. Peak-temperature effects of Daqu on chem. compositions, microbial community succession and volatile substances in Jiupei fermented with middle peak-temperature Daqu (MTJP) and Jiupei fermented with high peak-temperature Daqu (HTJP) during special-flavor Baijiu brewing were determined It was found that ethanol and reducing sugar had significantly (P < 0.05) higher contents in MTJP than HTJP. Peak-temperature of Daqu had a greater impact on the fungal community than the bacterial community in Jiupei. The total content of volatile substances in HTJP was 1.5-3 times of those in MTJP during fermentation Most esters were pos. correlated with Pichia, Lactobacillus and Bacillus genera in HTJP, but pos. correlated with Aspergillus, Monascus, Pichia and Lactobacillus genera in MTJP. In a word, middle peak-temperature Daqu (MT Daqu) could enhance the ethanol production through Aspergillus genus with high glucoamylase activity and high peak-temperature Daqu (HT Daqu) could enhance the accumulation of volatile substances through more abundant flavor-producing microorganisms. Our study have provided theor. basis for the further research on peak-temperature of Daqu effects on the quality of various Chinese Baijiu. LWT--Food Science and Technology published new progress about Aspergillus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Kitani, Yuka published the artcileInvestigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process, Recommanded Product: Benzyl acetate, the main research area is chocolate bean bar process quality; Bean-to-bar; Chocolate; Component profiling; Sensory evaluation; Single-origin chocolate.

Chocolate is one of the most popular sweets in the world. In recent years, the bean-to-bar process for chocolate production has attracted global attention. Bean-to-bar is a method of managing the whole production process from cocoa beans to chocolate bars, including single-origin chocolate (SOC). Many manufacturers aim to produce high-quality chocolate to maximize the flavor of cocoa beans. However, chocolate compounds are very complex due to many processes, and there are a limited number of studies on the SOC produced from the bean-to-bar process. Therefore, understanding the effects of processing is important for the growth of the chocolate industry. The objective of this study was to investigate the processing effect on the component changes of SOC during the bean-to-bar process. In this study, the component changes during the bean-to-bar process were monitored using gas chromatog./mass spectrometry (GC/MS). Then, the characteristics of SOC from five regions in Indonesia were further investigated. Lastly, the component profiles were combined with the data obtained from sensory evaluation. Our results showed that the influence of the manufacturing process was greater than that of the difference in the cocoa production area. Moreover, 1-pentanol, raffinose, and heptanoic acid were correlated with sweetness and dairy flavor, whereas glutamic acid, tartaric acid, 3-methyl-2-butanone, mannitol, and Et cinnamate were correlated with bitterness, astringency, and cocoa flavor, which were shown to be affected by fermentation, roasting, and sugar addition This information might provide a basis for improving the chocolate production process and its quality related to the component profiles.

Journal of Bioscience and Bioengineering published new progress about Astringency. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Baena, Rayne published the artcileRipening stages and volatile compounds present in strawberry fruits are involved in the oviposition choice of Drosophila suzukii (Diptera: Drosophilidae), Name: Methyl octanoate, the main research area is Drosophila Fragaria fruit ripening volatile compound oviposition.

Drosophila suzukii (Diptera: Drosophilidae) is an invasive polyphagous pest that causes economic losses in berry production worldwide. Its damage is caused by the ovipositor used to lay eggs into fruits, which also introduces microorganisms that hasten fruit spoilage and serve as food for larvae, leading to non-marketable fruits. Strawberry cultivars more resistant to D. suzukii can help in the management of this pest. Therefore, the aim of this study was to compare the susceptibility of Albion, Monterrey, and San Andreas, worldwide important strawberry cultivars, to D. suzukii harvested at three ripening stages (epidermis with 50%, 75%, and 100% of red surface). Moreover, fruit volatile compounds and their effect over D. suzukii female and male attraction were identified. Free-choice and non-choice bioassays were carried out to check oviposition preference. Fruit trait effects on oviposition preference were determined Addnl., the volatile organic compounds active in D. suzukii antennas, and their contribution to pest attraction were analyzed. Both, cultivar and ripening stage affected fruit choice in the free-choice bioassay (p < 0.001). More mature fruits (sweeter and less firm) were more oviposited. However, in the no-choice bioassay neither the cultivar nor the ripening stage affected the oviposition choice (p = 0.998). Total amount of volatiles did not explain the oviposition choice, suggesting the relevance of specific volatiles. (±)-Linalool affected D. suzukii females (p = 0.0053) behavior and needs further investigation for being used as an attractant in mass-capture lures, monitoring and toxic baits, and assisting in oviposition control. Crop Protection published new progress about Attractants. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Baena, Rayne published the artcileRipening stages and volatile compounds present in strawberry fruits are involved in the oviposition choice of Drosophila suzukii (Diptera: Drosophilidae), Formula: C9H10O2, the main research area is Drosophila Fragaria fruit ripening volatile compound oviposition.

Drosophila suzukii (Diptera: Drosophilidae) is an invasive polyphagous pest that causes economic losses in berry production worldwide. Its damage is caused by the ovipositor used to lay eggs into fruits, which also introduces microorganisms that hasten fruit spoilage and serve as food for larvae, leading to non-marketable fruits. Strawberry cultivars more resistant to D. suzukii can help in the management of this pest. Therefore, the aim of this study was to compare the susceptibility of Albion, Monterrey, and San Andreas, worldwide important strawberry cultivars, to D. suzukii harvested at three ripening stages (epidermis with 50%, 75%, and 100% of red surface). Moreover, fruit volatile compounds and their effect over D. suzukii female and male attraction were identified. Free-choice and non-choice bioassays were carried out to check oviposition preference. Fruit trait effects on oviposition preference were determined Addnl., the volatile organic compounds active in D. suzukii antennas, and their contribution to pest attraction were analyzed. Both, cultivar and ripening stage affected fruit choice in the free-choice bioassay (p < 0.001). More mature fruits (sweeter and less firm) were more oviposited. However, in the no-choice bioassay neither the cultivar nor the ripening stage affected the oviposition choice (p = 0.998). Total amount of volatiles did not explain the oviposition choice, suggesting the relevance of specific volatiles. (±)-Linalool affected D. suzukii females (p = 0.0053) behavior and needs further investigation for being used as an attractant in mass-capture lures, monitoring and toxic baits, and assisting in oviposition control. Crop Protection published new progress about Attractants. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Ling, Mengqi published the artcileModification of sensory expression of 3-isobutyl-2-methoxypyrazine in wines through blending technique, Category: esters-buliding-blocks, the main research area is volatile compound wine blending sensory interaction aroma modification; 3-isobutyl-2-methoxypyrazines; GC-MS; aroma modification; bottle aging; sensory interaction; volatile compounds; wine blending.

Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation Volatiles were detected by gas chromatog.-mass spectrometry (GC-MS), and wines were evaluated by quant. descriptive anal. at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of ‘green pepper’, especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation anal., acetates could promote the expression of ‘tropical fruity’ and suppress ‘green pepper’ caused by IBMP. Pos. correlation was observed among ‘green pepper’, ‘herbaceous’, and ‘berry’. The concentration balance between IBMP and other volatiles associated with ‘green pepper’ and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000μg/L), isoamyl acetate (550μg/L), Et hexanoate (400μg/L), and Et octanoate (900μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken ‘green pepper’ and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.

Molecules published new progress about Bell pepper. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Li, Zhan-Ku published the artcilePretreatment of sweet sorghum stalk with aqueous hydrogen peroxide for enhancing methanolysis and property of the bio-oil, Application of Methyl octanoate, the main research area is hydrogen peroxide sweet sorghum stalk methanolysis bio oil property.

Alcoholysis is a promising approach for converting biomass into fuels and/or chems. under mild conditions. However, the effect of pretreatment on biomass alcoholysis was rarely reported. Herein, the effect of pretreatment with H2O2 on sweet sorghum stalk (SSS) methanolysis was examined The results show that the pretreatment could markedly improve the bio-oil (BO) yield and decrease the appropriate temperature for obtaining maximum BO yield. The appropriate temperature for pretreated SSS methanolysis was determined to be 280 °C and the maximum BO yield is 44 wt%. In addition, higher heating values of the BOs were also enhanced based on elemental anal. According to anal. with gas chromatograph/mass spectrometer, phenolic compounds, esters, and sugars are predominant in the BOs, and the yield of phenolic compounds significantly increased from 91.75 to 111.68 mg·g-1 by the pretreatment. Moreover, polar species in the BOs decreased and deoxygenation occurred during pretreated SSS methanolysis. Analyses with scanning electron microscope and N2 physisorption reveal that pretreated SSS has more grooves and higher sp. surface area and anomalous porosity than SSS. According to analyses with Fourier transform IR spectrometer and X-ray photoelectron spectrometer, oxygen functional groups mainly in the forms of C=O and COO were introduced into SSS by the pretreatment. The changes of phys. and chem. structures should be responsible for enhancing SSS methanolysis and property of the BO.

Renewable Energy published new progress about Alcoholysis. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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

Ragan, John A. published the artcile2,5-Dimethylpyrrole protection facilitates copper(I)-mediated methoxylations of aryl iodides in the presence of anilines, Quality Control of 217314-47-1, the main research area is iodoaniline copper mediated methoxylation methylpyrrole protection; aniline methoxy preparation; methoxybenzenamine preparation; benzenamine methoxy preparation.

Converting iodoanilines to the corresponding 2,5-dimethylpyrroles facilitates CuCl-mediated methoxide substitution. Examples with ortho-, meta-, or para relationships between the iodide and aniline are presented. Several other aniline blocking groups were investigated and found not to be successful in this sequence.

Synthesis published new progress about Amino group. 217314-47-1 belongs to class esters-buliding-blocks, name is Methyl 3-amino-5-methoxybenzoate, and the molecular formula is C9H11NO3, Quality Control of 217314-47-1.

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

Piesik, Dariusz published the artcileInduction of volatile organic compounds in Triticum aestivum (wheat) plants following infection by different Rhizoctonia pathogens is species specific, Related Products of esters-buliding-blocks, the main research area is Triticum Rhizoctonia VOC benzyl acetate hexenal linalool mycelium; Odors; Poaceae; Rhizoctonia spp. pathogens; Triticum aestivum; VOCs; Volatile organic compounds; Wheat.

The most popular means of plant protection is the chem. method, but this control is often connected with the need for repeating chem. treatments. Thus, eco-friendly strategies should be developed where, under the European Green Deal, aromatic plants and their repellent properties seem to constitute a good alternative. In earlier studies, we have shown that insect injury, bacteria infestation and pathogen infection induce plant volatile organic compounds (VOCs) emission, which can provide defensive functions to plants. In this study, Triticum aestivum L.(Poaceae) cv. ′Jenga′ wheat plants were intentionally infected with one of four Rhizoctonia species (R. cerealis, R. solani, R. zeae, and R. oryzae). The soil was inoculated by the pathogens during sowing, whereas shoots were inoculated at stage BBCH 33. In greenhouse experiments, we measured VOCs from wheat 3, 7 and 11 days following stem infestation, or 42 days following soil inoculation of Rhizoctonia spp. VOC emissions were found to be largest on days 7 or 11 post-stem inoculation (>3 days post-stem inoculation >42 days post-soil inoculation). T. aestivum infected by pathogens induced five common green leaf volatiles (GLVs), namely (Z)-3-hexenal = (Z)-3-HAL, (E)-2-hexenal = (E)-2-HAL, (Z)-3-hexen-1-ol = (Z)-3- HOL, (E)-2-hexenol = (E)-2-HOL, (Z)-3-hexen-1-yl acetate = (Z)-3-HAC], six common terpenes (β-pinene = β-PIN, β-myrcene = β-MYR, Z-ocimene = Z-OCI, linalool = LIN, benzyl acetate = BAC, β-caryophyllene = β-CAR), and indole = IND. We found that R. cerealis infested T. aestivum emitted the largest amounts of (Z)-3-HAL and (Z)-3-HAC, while T. aestivum infested by R. solani released the largest amount of LIN (7 or 11 days following stem infestation). VOCs released by the T. aestivum after R. cerealis (AGD I) and R. solani (AG 5) infestations were significantly larger in comparison to R. zeae (WAG-Z) and R. oryzae (WAG-O) for the volatiles (Z)-3-HAL, (E)-2-HAL, (Z)-3-HOL, (E)-2-HOL, (Z)-3-HAC, β-PIN, β-MYR, and LIN. With the exception of (E)-2-HOL, β-MYR, LIN, BAC, β-CAR, the other VOCs were emitted in similar amounts by infected T. aestivum 3 days following stem and soil inoculation. The quantities of induced VOCs were higher at days 7 and 11 than at 3 days post-infection, and greater when T. aestivum was infected with Rhizoctonia on the stem base than through the soil.

Phytochemistry (Elsevier) published new progress about Anastomosis. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

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

Zhang, Jinglin published the artcileCharacterization of aroma-active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value, Category: esters-buliding-blocks, the main research area is linalool cis3hexanyl acetate eugenol aroma active compound Jasminum.

Jasminum sambac is a flower and usually used in food, cosmetics or other chem. industries for its unique flavor characteristics in China. However, mol. sensory technologies have not applied to identify aroma-active compounds in J sambac concrete. In this study, gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry and solvent-assisted flavor evaporation were applied to isolate the odorants in three Chinese J sambac concrete (E1, E2 and E3) obtained from different companies. A total of forty-nine, forty-eight, thirty-nine odorants were screened by GC-O with aroma extract dilution anal. in E1, E2 and E3, resp. The higher flavor dilution (FD) factors were linalool (19 683-59 049, floral), Me anthranilate (6561-19 683, grape-like) and benzyl acetate (2187-19 683, floral). Twenty-two aroma compounds were quantitated by gas chromatog.-flame ionization detection with internal standard, and then their odor activity values were obtained. Linalool, cis-3-hexenyl acetate, linalyl acetate, eugenol and Me salicylate contributed greatly to the aroma of J sambac concretes. The aroma recombination model was established by mixing twenty-two key odorants based on their measured concentrations, and the result revealed that the overall aroma profile was similar to that of the original sample. These results proved basic data for improvement of the national standard of jasmine concrete.

Flavour and Fragrance Journal published new progress about Anesthetics. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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

Ferreira, Victor H. C. published the artcileUse of color based chromatographic images obtained from comprehensive two-dimensional gas chromatography in authentication analyses, SDS of cas: 123-29-5, the main research area is color volatile organic compound two dimensional gas chromatog; Fingerprinting; Foodomics; Image processing; One-class classifiers; Solid-phase microextraction; Spirits.

Comprehensive two-dimensional gas chromatog. (GCxGC) has been an important technique used to acquire as much information as possible from a wide variety of samples. Qual. contour plots anal. provides useful information and in daily use it ends up being handled as images of the volatile organic compounds by analysts. Cachaca samples are used in this paper to showcase the use of two-dimensional chromatog. images as the main source for authentication purposes through one-class classifiers, such as data-driven soft independent modeling of class analogy (DD-SIMCA). The proposed workflow summarizes this fast and easy process, which can be used to certify a specific brand in comparison to other brands, as well as to authenticate if samples have been adulterated. Lower quality cachacas, non-aged cachacas and cachacas aged in different wooden barrels were tested as adulterants. Chromatog. images allowed for the distinction of all brands and nearly every adulteration tested. Sensitivity was estimated at 100% for all models and specificity ranged from 96% to 100%. Different approaches were used, alternating from working with whole-sized images to working with smaller resized versions of those images. Resized chromatog. images could be potentially useful to easily compensate for slight chromatog. misalignments, allowing for faster calculations and the use of simpler software. Reductions to 50% and 25% of the original size were tested and the results did not greatly differ from whole images model. As such, 2D chromatog. images have been found to be an interesting form of evaluating a product’s authenticity.

Talanta published new progress about Adulterants. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

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