Tag: M.W=150-200

Tian, Bing published the artcilePalladium-catalysed enantioselective diacetoxylation of terminal alkenes, Formula: C10H10O2, the main research area is terminal alkene preparation enantioselective diacetoxylation.

Abstract: Optically pure 1,2-diols are one of the most privileged structural motifs. They are not only frequently found in natural products and drugs, but are also regarded as very useful synthons in organic synthesis. Asym. dioxygenation of alkenes could potentially provide a highly efficient and straightforward method for the synthesis of enantioenriched 1,2-diols. Although enantioselective dioxygenations on different alkenes have been studied widely, those on terminal alkenes remain elusive. Herein, a Pd(II)-catalyzed enantioselective diacetoxylation of terminal alkenes, including challenging substrates such as 1-propene and 1-butene is reported. Notably, ligand engineering of the simple pyridinyl oxazoline ligand is essential for substantially increasing the catalytic reactivity of Pd(OAc)2. The method exhibits an exquisite selectivity for terminal alkenes, allowing precise asym. diacetoxylation reactions from feedstock alkenes to complex mols. bearing multiple alkenic moieties, which provides rapid and efficient access to various synthetically useful chiral 1,2-diols. [graphic not available: see fulltext].

Nature Catalysis published new progress about Acetoxylation. 583-04-0 belongs to class esters-buliding-blocks, name is Allyl benzoate, and the molecular formula is C10H10O2, Formula: C10H10O2.

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

He, Guiqiang published the artcileBioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem, Recommanded Product: Ethyl nonanoate, the main research area is fortified Daqu bioturbation microbial community metabolite brewing microecosystem; Bioturbation effect; Brewing ecosystem; Chinese liquor; Fortified Daqu; Functional microbiota; Interspecies interactions.

We therefore propose the directional bioturbation for microbiota regulation and metabolites production in food fermentation Here, we revealed the bioturbation effect of fortified Daqu on microbial community based on taxonomic composition, co-occurrence network, and metabolic potential, using Chinese strong-flavor liquor fermentation as a microecosystem. According to principal coordinate anal., microbial communities were obviously influenced by the bioturbation of fortified Daqu. More specifically, bioturbation increased the abundances of Caproiciproducens, Clostridium, Aspergillus, Candida, Methanobacterium, and Methanosarcina, while decreased that of Lactobacillus. Meanwhile, higher abundances of most genes that encoding enzymes involved in interspecies hydrogen transfer between hexanoic acid bacteria and methanogens were observed in the bioturbated ecosystem by PICRUSt approach. Addnl., co-occurrence anal. showed that bioturbation increased the diversity and complexity of interspecies interactions in microecosystem, which contributed to higher production of flavor metabolites such as hexanoic acid, Et hexanoate, and hexyl hexanoate. These results indicated that the bioturbation of fortified Daqu is feasible for flavor metabolism by interspecies interactions of functional microbiota in liquor fermentation Taken together, it is of great importance for regulating Chinese liquor and even other foods fermentation by bioturbation.

Food Research International published new progress about Achromobacter. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Wang, Shilei published the artcileConstruction of synthetic microbiota for reproducible flavor compound metabolism in Chinese light-aroma-type liquor produced by solid-state fermentation, Application In Synthesis of 106-32-1, the main research area is microbiota flavor metabolism aroma liquor solid state fermentation; Chinese liquor; cooccurring network; core microbiota; environmental factors; flavor compounds; food fermentation.

Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds This work is of great significance for the tractable and constant production of various fermented foods.

Applied and Environmental Microbiology published new progress about Achromobacter. 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

Say, Dilek published the artcilePhysicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant, Synthetic Route of 106-32-1, the main research area is goat cheeses fat amino acids aroma nonanoic acid 2hexanol; Artisanal coagulant; Goat cheese; Nitrogen fraction; Physicochemical composition; Volatile compound.

In this study, physicochem. composition, nitrogen fractions and volatile compounds of goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers in a mountainous area were investigated. Fresh goat cheeses were characterized by their high fat and high levels of total free amino acids. Volatile profiles were isolated by a solid-phase microextraction technique (SPME/GC-MS) and analyzed by gas chromog.-mass spectrometry (GC-MS). In the cheeses, 50 aroma components were identified as ten acids, nine terpens, nine alcs., eight esters, six aldehydes, five ketones, two volatile phenols and one norisoprenoid with 13 carbon atoms. The major aroma compounds found were nonanoic acid, 2-hexanol and acetoin.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acidification. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

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

Pan, Xin published the artcileVolatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria, HPLC of Formula: 110-42-9, the main research area is volatile nonvolatile profile jujube pulp cofermented lactic acid bacteria.

Jujube has become a popular food because of its abundant nutritional elements, but its main consumption in dried form exhibits challenging industrial processing. In current study, the effect of lactic acid bacteria co-fermentation with a mixture of Lactobacillus plantarum, Lactobacillus rhamnosus GG, and Streptococcus thermophilus on volatile and non-volatile profiles of jujube pulp was investigated, with the aim to discover potentially novel products. Using headspace solid phase microextraction coupled with gas chromatog.-mass spectrometry, most acids and alcs. in jujube were significantly increased before 12-h fermentation Seven active aromas, identified by gas chromatog.-olfactometry and odor activity values were altered significantly after fermentation A total of 36 significantly differential non-volatiles were identified using ultrahigh-performance liquid chromatog. coupled with quadrupole-orbitrap mass spectrometry and multivariate statistical anal. during fermentation These non-volatiles were mainly involved in the amino acid and lipid metabolism pathways. Using Spearman correlation anal., we found that the relative expression of 13 non-volatiles exhibited significant correlations with 7 active aroma compounds after fermentation This study identified the metabolic differences in fermented jujube and provides clues that could improve the sensory quality of lactic acid bacteria co-fermentation products.

LWT–Food Science and Technology published new progress about Acidification. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, HPLC of Formula: 110-42-9.

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

Centeno, Juan A. published the artcileEffects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese, HPLC of Formula: 106-32-1, the main research area is Kluyveromyces Enterococcus Cebreiro cheese sensory properties volatile profile; Adjunct cultures; Enterococcus faecium; Kluyveromyces lactis; Sensory profile; Short-ripened cheese; Volatile compounds.

Four batches of Cebreiro-type cheese were made in duplicate from pasteurized milk. A control batch was manufufactured with only a com. O-starter. The other three batches were made with the same starter plus: (i) a commercia culture of Enterococcus faecium; (ii) a selected Kluyveromyces lactis adjunct culture used in a cheese-milk pre-ripening step; and (iii) the combination of both adjunct cultures. The cheeses made with the yeast adjunct were characterized by higher values of overall proteolysis, pH and aw, and showed total and lactic acid bacteria (LAB) counts at least 2 log units than the batches made with only LAB. The volatile profiles of the cheeses made with added K. lactis were distinguished by high contents of esters, branched-chain alcs., fatty acids, acetoin and 2-pnenylethanol. These batches had a more friable and sticky texture, and exhibited differential piquant, yeasty, alc., acetic and fruity flavors. Furthermore, the addition of enterococci seemed to help achieve more desirable sensory characteristics. The batches manufactured with both adjunct cultures were awarded the highest scores for texture preference, flavor intensity, flavor preference, and overall sensory preference. The sensory profiles of the cheeses made with added yeast closely resembled those of traditional ′good qualityâ€?raw-milk Cebreiro cheese.

Food Microbiology published new progress about Acidification. 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

Hu, Yingying published the artcileTechnological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China, Name: Methyl decanoate, the main research area is lactic acid bacteria dry fermented sausage flavor antimicrobial China; Autochthonous microbiota; Flavor profile; Meat products; Partial least squares regression analysis; Technological characterization.

Thirty-seven lactic acid bacteria (LAB) strains were isolated from traditional dry sausages collected from Northeast China, including Latilactobacillus sakei (29 strains), Lactiplantibacillus plantarum (4 strains), Latilactobacillus curvatus (2 strains), Weissella hellenica (1 strain), and Lactococcus lactis (1 strain). Some LAB strains had tolerance to high concentrations of sodium chloride (6%), sodium nitrite (150 mg/L NaNO2), and acid (pH 4.0). They showed good growth and acidification properties and antimicrobial activity. Among them, five LAB strains that exhibited the best technol. properties were selected and inoculated in the sausage model to explore their roles in flavor development. The contents of total free amino acids (FAAs) decreased ranging from 109.11 mg/g to 58.06 mg/g. A total of 46 volatile compounds were identified and the contents of volatile compounds increased in the sausage model during fermentation Partial least squares regression anal. showed that Lb. sakei HRB10, Lb. plantarum MDJ2, W. hellenica HRB6, and Lc. lactis HRB0 promoted the generation of FAAs and volatile compounds in the sausage model. These findings demonstrated that the autochthonous LAB species are promising for the production of sausage with better flavor and fermentation performance.

Food Microbiology published new progress about Acidification. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Hu, Yingying published the artcileTechnological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China, Application of Methyl octanoate, the main research area is lactic acid bacteria dry fermented sausage flavor antimicrobial China; Autochthonous microbiota; Flavor profile; Meat products; Partial least squares regression analysis; Technological characterization.

Thirty-seven lactic acid bacteria (LAB) strains were isolated from traditional dry sausages collected from Northeast China, including Latilactobacillus sakei (29 strains), Lactiplantibacillus plantarum (4 strains), Latilactobacillus curvatus (2 strains), Weissella hellenica (1 strain), and Lactococcus lactis (1 strain). Some LAB strains had tolerance to high concentrations of sodium chloride (6%), sodium nitrite (150 mg/L NaNO2), and acid (pH 4.0). They showed good growth and acidification properties and antimicrobial activity. Among them, five LAB strains that exhibited the best technol. properties were selected and inoculated in the sausage model to explore their roles in flavor development. The contents of total free amino acids (FAAs) decreased ranging from 109.11 mg/g to 58.06 mg/g. A total of 46 volatile compounds were identified and the contents of volatile compounds increased in the sausage model during fermentation Partial least squares regression anal. showed that Lb. sakei HRB10, Lb. plantarum MDJ2, W. hellenica HRB6, and Lc. lactis HRB0 promoted the generation of FAAs and volatile compounds in the sausage model. These findings demonstrated that the autochthonous LAB species are promising for the production of sausage with better flavor and fermentation performance.

Food Microbiology published new progress about Acidification. 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

Han, Shucui published the artcileNovel self-solidifying double-site acidic ionic liquid as efficient and reusable catalyst for green biodiesel synthesis, Name: Methyl decanoate, the main research area is bisdiphenylphosphinoethane propanesulfonate catalyst fatty acid methanol esterification biodiesel production.

In this work, two double-site acidic ionic liquids were synthesized by a two-step method via the reaction of 1,2-bis(diphenylphosphino) ethane (DPhPE) with 1,3-propanesulfonate (PS) to form a DPhPE-PS zwitterion followed by acidification with different acids. The obtained ionic liquids were characterized and further used as catalyst for the esterification of various free fatty acids with methanol to produce biodiesel. The suitable self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 is homogeneous catalytic due to its solubility during the esterification, which is precipitated after reaction. The evaporation of the residual methanol and generated water combines the advantages of homogeneous and heterogeneous catalysts, including their excellent catalytic activity and convenient recovery. [DPhPE-PS][HSO4]2 exhibits 98.65% of oleic acid conversion under operating appropriate conditions optimized by response surface methodol. (catalyst dosage of 6.0 wt%, molar ratio of methanol to oleic acid of 10.0:1, reaction temperature of 60.0 °C, and reaction time of 4.0 h) and keeps outstanding catalytic performance after 9 cycles. Moreover, [DPhPE-PS][HSO4]2 also displays excellent catalytic activity and good versatility in the esterification of various free fatty acids to biodiesel. Hence, the self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 can be used as an environmentally friendly and efficient catalyst for synthesis of biodiesel via esterification.

Fuel published new progress about Acidification. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Han, Shucui published the artcileNovel self-solidifying double-site acidic ionic liquid as efficient and reusable catalyst for green biodiesel synthesis, Application of Methyl octanoate, the main research area is bisdiphenylphosphinoethane propanesulfonate catalyst fatty acid methanol esterification biodiesel production.

In this work, two double-site acidic ionic liquids were synthesized by a two-step method via the reaction of 1,2-bis(diphenylphosphino) ethane (DPhPE) with 1,3-propanesulfonate (PS) to form a DPhPE-PS zwitterion followed by acidification with different acids. The obtained ionic liquids were characterized and further used as catalyst for the esterification of various free fatty acids with methanol to produce biodiesel. The suitable self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 is homogeneous catalytic due to its solubility during the esterification, which is precipitated after reaction. The evaporation of the residual methanol and generated water combines the advantages of homogeneous and heterogeneous catalysts, including their excellent catalytic activity and convenient recovery. [DPhPE-PS][HSO4]2 exhibits 98.65% of oleic acid conversion under operating appropriate conditions optimized by response surface methodol. (catalyst dosage of 6.0 wt%, molar ratio of methanol to oleic acid of 10.0:1, reaction temperature of 60.0 °C, and reaction time of 4.0 h) and keeps outstanding catalytic performance after 9 cycles. Moreover, [DPhPE-PS][HSO4]2 also displays excellent catalytic activity and good versatility in the esterification of various free fatty acids to biodiesel. Hence, the self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 can be used as an environmentally friendly and efficient catalyst for synthesis of biodiesel via esterification.

Fuel published new progress about Acidification. 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