Tag: M.W=150-200

Samatov, Aizat A. published the artcileVaporization/sublimation enthalpies of mono- and dimethyl-esters estimated by solution calorimetry method, Category: esters-buliding-blocks, the main research area is methyl ester solution calorimetry vaporization sublimation enthalpy.

The additive scheme for calculating the solvation enthalpies of aliphatic compounds has been developed for linear mono- and dimethyl-esters. Ester group contribution to the enthalpy of solvation in n-heptane was obtained. Accuracy of the proposed approach for determination of solvation enthalpies of linear mono- and dimethyl-esters was tested by comparison with exptl. solvation enthalpies. In most cases, deviations do not exceed 1 kJ·mol-1. It was found that the dependence of the solution enthalpies of mono- and dimethyl-esters on the number of carbon atoms in the mol. can be fitted by power function. This dependence and a group-additivity scheme for solvation enthalpy were used for estimation of the enthalpies of phase transitions of mono- and dimethyl-esters. Evaluated values of sublimation, vaporization, and fusion enthalpies at 298.15 K are in good agreement with exptl. data obtained by conventional methods.

Thermochimica Acta published new progress about Evaporation enthalpy. 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

Lorn, Da published the artcileScreening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables, Category: esters-buliding-blocks, the main research area is fermented vegetable lactic acid bacteria; Alcohol dehydrogenases; Fermented foods; Lactic acid bacteria; Mashed tomatoes; Volatile compounds; β-Glucosidases.

Lactic acid fermentation is a traditional process to preserve foods and to modify their organoleptic properties. This process is generally conducted in a spontaneous way, allowing indigenous lactic acid bacteria (LAB) of the matrix and of the environment to compete and grow. The aim of this study was to better characterize LAB strains ability to modify aroma profiles in fruit and vegetable matrixes, by focusing on two key enzymic activities: β-glucosidase and alc. dehydrogenase (ADH). Firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate isolates identified through RAPD-PCR anal. were discarded. Thereby, 40 strains were found pos. for β-glucosidase using p-nitrophenyl-β-D-glucopyranoside as substrate. Among them, 14 displayed an activity greater than 10 nmol/min/mg dry cell. Thirteen were identified as Lactiplantibacillus (L.) plantarum and one as L. pentosus. Secondly, four strains of different phenotypes for β-glucosidase activity were tested for ADH activity. The highest reduction ability for hexanal and (E)-2-hexenal was obtained for Limosilactobacillus (L.) fermentum V013-1A for which no β-glucosidase activity was detectable. The three other strains (L. plantarum C022-2B, C022-3B, and V0023-4B2) exhibited a lower reduction ability and only for hexanal. Thirdly, mashed tomatoes were fermented with these four strains individually to evaluate their ability to release volatile compounds from the tomato precursors. Fifty-eight volatile compounds were identified and quantified by HS-SPME/GC-MS. Untreated tomatoes were rich in aldehydes. The tomatoes fermented with L. plantarum strains were rich in ketones whereas those with L. fermentum were rich in alcs. However, for the generation of terpenoids that provide flower and fruit flavours, our screening of β-glucosidase activity was not able to explain the differences among the strains. For ADH activity, L. fermentum exhibited a high activity in fermentation as most of the target aldehydes and ketones disappeared and were replaced by their corresponding alcs. The L. plantarum strains exhibited a lower activity but with an important substrate-selectivity diversity. A better knowledge of the functionality of each LAB strain in the food matrix will permit to predict and shape the aroma profiles of fermented food.

International Journal of Food Microbiology published new progress about Fish (raw fermented). 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

Hu, Kai published the artcileEnhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition, Application In Synthesis of 106-32-1, the main research area is Hanseniaspora Saccharomyces fermentation nitrogen nutrient wine ester production; Alcoholic fermentation; Ethyl acetate (PubChem CID: 8857); Ethyl decanoate (PubChem CID: 8048); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Flavour; Isoamyl acetate (PubChem CID: 31276); Isobutyl acetate (PubChem CID: 8038); Mixed culture; Non-Saccharomyces; Phenethyl acetate (PubChem CID: 7654); Saccharomyces cerevisiae; Yeast assimilable nitrogen.

The dynamic changes of wine ester production during mixed fermentation with Hanseniaspora uvarum Yun268 and Saccharomyces cerevisiae F5 was investigated at different levels and timings of nitrogen nutrient addition Nitrogen additions were performed by supplementing yeast assimilable nitrogen (YAN) into a synthetic grape must with defined composition Ester precursors and extracellular metabolites involved in ester synthesis were analyzed throughout the fermentation Results showed that nitrogen additions covering 50-200 mg/L YAN at the point of yeast inoculation slightly affected yeast competition and ester profiles. Interestingly, when YAN was supplemented in the mid-stage, the survival of H. uvarum Yun268 was enhanced, resulting in more than a 2-fold increase in the levels of higher alc. acetates compared to that at the initial stage. Furthermore, carbon fluxes may be redistributed in the central pathway, which contributed to the production of medium-chain fatty acids and eventually triggered a 1.2-fold elevation in corresponding Et ester levels.

Food Research International published new progress about Hanseniaspora uvarum. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.

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

Lopes, Ana Claudia Alencar published the artcileProduction and Characterization of a New Sweet Sorghum Distilled Beverage, Application In Synthesis of 123-29-5, the main research area is sweet sorghum distilled beverage.

Sweet sorghum is a culture that has received increasing attention in the last years. In many countries, genetic breeding programs have been developed seeking increases in the production of juice and sugars for alc. fermentation In our study, S. cerevisiae and M. caribbica were evaluated to produce a distilled beverage from sweet sorghum, which was chem. and sensorially characterized. Both inocula and genotype BRS 506 were selected to produce the sweet sorghum spirit due to their high sugar conversion, ethanol yield, efficiency and productivity. The produced novel sorghum spirit was chem. and sensorially characterized. Fifty-five volatile compounds were identified by GC-MS, most of them belonging to the groups of esters and higher alcs., which are desirable due to their fruity aromatic descriptors in distilled beverages. The sweet sorghum spirit produced with S. cerevisiae presented more volatile acids (9431.86μg/L), aldehydes (331.93μg/L) and terpenes (4881μg/L). In contrast, the spirit produced with mixed inoculum showed 58,021.27μg/L of esters and 9717.07μg/L of higher alcs. The mixed inoculum improved the production of desirable volatile compounds, resulting in slightly greater acceptance in the sensorial anal. with a higher index of purchase intention. Based on our results, the sweet sorghum proved to be a good substrate for alc. fermentation to produce a spirit, which may represent an interesting alternative in the market of distilled beverages.

Sugar Tech published new progress about Meyerozyma caribbica. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Nurman, Salfauqi published the artcileOptimization and characterization of n-hexane extracts of arabica coffee ground (Coffea arabica L.) from Gayo Plateau as source of natural antioxidant, Application In Synthesis of 110-42-9, the main research area is Coffea hexane extract natural antioxidant activitiy.

Arabica coffee is a major commodity crop in the Gayo Plateau, Aceh Province. Utilization of coffee in the area only as a raw material for making coffee drinks and produce waste that is not utilized. The aim of this study is optimization and characterization of n-hexane extract of Arabica Gayo coffee ground (Coffea arabica L.) as a source of natural antioxidant. The extraction process used soxhlet method with n-hexane solvent. Characterization of arabica coffee ground oil consist ofanal. of functional group using FTIR, component anal. using GC-MS and antioxidant anal. using DPPH method. The optimum time of the soxhletprocess of Arabica coffee is 180 min with rendement of 9,54%, anal. of functional group shows CH2 asym. stretch at 2922 cm-1, CH2 sym. stretch at 2853 cm-1, C=O asym. stretch at 1741 cm-1, CH2 bending at 1458 cm-1, C-CH3 vibration at 1159 cm-1 and CH vibration at 718 cm-1. The main component of Arabica Gayo coffee ground oil is 1,2-benzenedicarboxylic acid, bis(2-ethylhexyl) ester with an area of 18.09%, antioxidant activitiy of Arabica Gayo coffee ground oil is very weak with IC50 value = 1222,31 ppm.

Journal of Physics: Conference Series published new progress about Natural antioxidants. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application In Synthesis of 110-42-9.

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

Amanpour, Asghar published the artcileNon-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil, Computed Properties of 111-11-5, the main research area is nonthermal plasma lipoxygenase aroma phenol olive oil.

Effects of non-thermal plasma (NTP) technol. on the aroma and phenolic compositions and inactivation of lipoxygenase (LOX) enzyme activity of extra virgin olive oil were investigated for the first time. A short non-thermal plasma treatment with pure argon gas (2 standard liters per min and an average voltage of 7 kV) was applied for 135 s on the olive oil sample. The LOX activity in the NTP treated oil was inhibited up to 42.9% in comparison with untreated oil. Mean values of the peroxides in both samples, expressed in meq oxygen/kg of oil, did not show any statistically significant difference. The values of the antioxidant potentials in the samples proved a mild reduction after NTP treatment. A total of 14 phenols and 31 volatiles were found in both samples with same profile. Although there was a slight difference in the test samples with regard to the concentration of individual phenolic and aroma compounds, this difference was not statistically significant. Therefore, NTP treatment had no statistically significant influence on the antioxidant activity, peroxide value, phenols and volatiles, except LOX activity.

Innovative Food Science & Emerging Technologies published new progress about Natural antioxidants. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

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

Castanheiro, Jose published the artcileChitosan with Sulfonic Groups: A Catalyst for the Esterification of Caprylic Acid with Methanol, Name: Methyl octanoate, the main research area is chitosan sulfonic group catalyst esterification caprylic acid methanol; chitosan; esterification; heterogeneous catalyst.

Esterification of caprylic acid with methanol was performed over chitosan with sulfonic acid groups, as a catalyst, at 60°C. The sulfonic acid groups were introduced into chitosan (CH) by using chlorosulfonic acid. Catalysts were characterized by SEM (SEM), elemental anal., thermogravimetric anal. (TGA), X-ray diffraction (XRD), Fourier transform IR spectroscopy (FTIR), and acid-base titration Catalytic activity increased with the amount of sulfonic acid groups present on chitosan. The 4-CH-SO3H catalyst (chitosan with sulfonic acid groups-sample 4 prepared) showed the highest activity of all materials. The esterification of caprylic acid with methanol was optimized using a 4-CH-SO3H catalyst. Under optimized reaction conditions, it was found that, at 60°C, with 0.2 g of catalyst loading and with a molar ratio methanol to caprylic acid equal 1:95, a caprylic acid conversion of about 83%, after 4 h could be obtained. Catalytic stability of the 4-CH-SO3H material was evaluated through consecutive batch runs. After the second batch, the catalytic activity stabilized.

Polymers (Basel, Switzerland) published new progress about Acid-base titration. 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

Cozzolino, R. published the artcileComparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit, SDS of cas: 106-32-1, the main research area is Actinidia volatile metabolite; Kiwifruit; PCA; Quality parameters; Sensory analysis; Volatile organic compounds.

Volatile organic compounds, quality and sensory parameters of four yellow- (‘Dori’́, ‘G3’, ‘Jintao’ and ‘Soreli’) and two green-fleshed (‘Hayward’ and ‘Summer’) kiwifruit cultivars were assessed. Statistical anal. was performed on volatiles, quality and sensory data for the identification of biomarkers of different kiwifruit cultivars. Principal component anal. showed that for all six samples a very good discrimination based on the cultivar was achieved. In particular, 2-pentylfuran can be used to distinguish between the green- and yellow-fleshed kiwifruit cultivars, while seven volatiles, can be identified as biomarkers of ‘Dori’́. These findings are in agreement with the sensory anal., which revealed that ‘Dori’́, the richest cultivar in esters, showed very high values of both ripe fruit smell and sweet sensory traits. Altogether, these results could offer recommendations for future breeding efforts for the production of kiwifruit cultivars with improved nutritional and aroma quality.

Food Chemistry published new progress about Actinidia chinensis. 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

Cozzolino, R. published the artcileComparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit, Name: Methyl octanoate, the main research area is Actinidia volatile metabolite; Kiwifruit; PCA; Quality parameters; Sensory analysis; Volatile organic compounds.

Volatile organic compounds, quality and sensory parameters of four yellow- (‘Dori’́, ‘G3’, ‘Jintao’ and ‘Soreli’) and two green-fleshed (‘Hayward’ and ‘Summer’) kiwifruit cultivars were assessed. Statistical anal. was performed on volatiles, quality and sensory data for the identification of biomarkers of different kiwifruit cultivars. Principal component anal. showed that for all six samples a very good discrimination based on the cultivar was achieved. In particular, 2-pentylfuran can be used to distinguish between the green- and yellow-fleshed kiwifruit cultivars, while seven volatiles, can be identified as biomarkers of ‘Dori’́. These findings are in agreement with the sensory anal., which revealed that ‘Dori’́, the richest cultivar in esters, showed very high values of both ripe fruit smell and sweet sensory traits. Altogether, these results could offer recommendations for future breeding efforts for the production of kiwifruit cultivars with improved nutritional and aroma quality.

Food Chemistry published new progress about Actinidia chinensis. 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

Zhao, Ning published the artcileFree and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines, SDS of cas: 111-11-5, the main research area is Actinidia volatile compound kiwifruit wine.

Abstract: Aroma compounds in fruits and related products are known to occur in free and glycosidically bound forms. In this study, free and bound volatiles in juices and wines of two kiwifruit cultivars, Actinidia deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’, were analyzed by solid-phase microextraction-gas chromatog.-mass spectrometry. Results showed that 67 free and 79 bound volatiles were found in juices and wines. Alcs. were the most abundant free volatiles, while the most representative bound volatiles were terpenoids. β-Damascenone and 4-methyl-3-penten-2-one released from aroma precursors were found in ‘Hort16A’ juice for the first time. Fruity, floral, and sweet flavors appeared to be the characteristic aroma in kiwifruit juices and wines. Principal component anal. showed that kiwifruit wines had a great aroma potential. Cluster anal. revealed that juices and wines had different profile of free volatiles, while similar bound volatile compositions were found. Moreover, abundant bound volatiles were discovered in these two kiwifruit pomace for the first time, indicating their potential applications in food and cosmetics industry.

European Food Research and Technology published new progress about Actinidia chinensis. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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