Tag: M.W=150-200

Hu, Yingying published the artcileThe potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China, HPLC of Formula: 106-32-1, the main research area is sausage alc ketone terpene flavor Lactobacillus Weissella Northeast China; Bacterial community; HS-SPME-GC-MS; High-throughput sequencing; Traditional dry sausages; Volatile compounds.

The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technol. demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphylococcus xylosus, Lactobacillus sakei, Weissella hellenica, Leuconostoc citreum, Lactococcus raffinolactis and Lactobacillus plantarum were the predominant species. Meanwhile, a total of 120 volatile compounds were detected in sausages from five different regions and mainly included alcs., acids, aldehydes, ketones, esters and terpenes. Furthermore, the potential correlations between the core bacteria and major volatile compounds (64) were explored based on Spearman’s correlation anal. Pos. correlations were found between W. hellenica, Lb. sakei, Lactococcus lactis, Lactobacillus alimentarius, Lb. plantarum and carboxylic acids and alcs. Lc. lactis, Lb. alimentarius and Lb. plantarum were associated with the production of most esters, aldehydes and ketones. This study provides a deep insight into the relationship between the bacterial community and the volatile flavor profile of dry sausages, which may be helpful for the production of fermented dry sausages.

Food Microbiology published new progress about Acidobacteria. 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

Lv, Yichao published the artcileThe prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis, Formula: C11H22O2, the main research area is Harbin red sausage temperature multivariate statistical analysis.

The bacterial succession, physicochem. properties and volatile organic compounds (VOCs) of palletizing Harbin red sausage during a 12-day storage at 20°C were monitored in this study. According to the results of high-throughput sequencing, 13 core dominant bacteria were identified, and Staphylococcus became the most predominant bacteria after 6 d of storage. Addnl., the physicochem. properties changed significantly, which was shown by a decrease in the a*-value, L*-value, toughness and whole hardness and an increase in the b*-value, ΔE and thiobarbituric acid reactive substance. A total of 69 key VOCs were identified from 166 VOCs during storage. According to a Pearson’s correlation between core dominant bacteria and VOCs, Staphylococcus, Acinetobacter, Psychrobacter, Streptococcus, Allorhizobium, Pseudomonas and Gossypium_arboreum were pos. related to 32 VOCs, such as 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, and could be defined as specific spoilage organisms (SSOs). This study provides a systematic method for understanding the changes in bacterial succession, physicochem. properties and VOCs and predicting SSOs of Harbin red sausages during storage.

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

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

Lv, Yichao published the artcileThe prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis, Formula: C9H18O2, the main research area is Harbin red sausage temperature multivariate statistical analysis.

The bacterial succession, physicochem. properties and volatile organic compounds (VOCs) of palletizing Harbin red sausage during a 12-day storage at 20°C were monitored in this study. According to the results of high-throughput sequencing, 13 core dominant bacteria were identified, and Staphylococcus became the most predominant bacteria after 6 d of storage. Addnl., the physicochem. properties changed significantly, which was shown by a decrease in the a*-value, L*-value, toughness and whole hardness and an increase in the b*-value, ΔE and thiobarbituric acid reactive substance. A total of 69 key VOCs were identified from 166 VOCs during storage. According to a Pearson’s correlation between core dominant bacteria and VOCs, Staphylococcus, Acinetobacter, Psychrobacter, Streptococcus, Allorhizobium, Pseudomonas and Gossypium_arboreum were pos. related to 32 VOCs, such as 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, and could be defined as specific spoilage organisms (SSOs). This study provides a systematic method for understanding the changes in bacterial succession, physicochem. properties and VOCs and predicting SSOs of Harbin red sausages during storage.

Food Control published new progress about Acinetobacter. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

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

Onoda, Mitsuki published the artcileDehydrogenative Esterification and Dehydrative Etherification by Coupling of Primary Alcohols Based on Catalytic Function Switching of an Iridium Complex, Application of Methyl octanoate, the main research area is primary alc iridium catalyst dehydrogenative esterification green chem; ester preparation; alc iridium catalyst dehydrative esterification green chem; ether preparation.

In this study, a new catalytic function switching system: not only dehydrogenative esterification but also dehydrative etherification under environmentally friendly conditions were accomplished by the employment of a single iridium catalyst based on catalytic function switching was successfully developed. Using benzyl alc. as a starting material, the esterification product, benzyl benzoate, and the etherification product, dibenzyl ether, were obtained in 92% and 89% yields, resp., by employing same iridium catalyst precursor bearing a dihydroxybipyridine ligand, under optimized conditions.

ChemistrySelect published new progress about Esterification. 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

Sabarish, R. published the artcileSynthesis, characterization and evaluations of micro/mesoporous ZSM-5 zeolite using starch as bio template, Recommanded Product: Benzyl acetate, the main research area is zeolite esterification benzyl alc acetic acid starch template.

We report a simple and economical method to synthesis hierarchical ZSM-5 zeolite using a natural polymer, soluble starch, as a mesotemplate. The synthesized samples were characterized with X-ray diffraction, Fourier transform IR spectroscopy, field emission SEM, transmission electron microscopy, nitrogen sorption, ammonia temperature-programmed desorption and thermogravimetric anal. The crystallinity and Mordenite Framework Inverted structure of the samples was confirmed by X-ray diffraction and Fourier transform IR spectroscopy anal. SEM and transmission electron microscopy images revealed the presence of mesopores in the synthesized samples. The nitrogen adsorption/desorption results of the hierarchical samples have been found to be in agreement with the SEM and transmission electron microscopy results and support the development of mesoporosity. The acidity of the hierarchical zeolite was studied using ammonia temperature-programmed desorption. The thermogravimetric anal. confirmed the thermal stability of the synthesized samples up to 750°C. The catalytic activities of the modified and unmodified zeolites were specifically tested for the esterification of acetic acid with benzyl alc. The results indicate that the hierarchical ZSM-5 catalyst offers a better catalytic yield (76%) than the unmodified systems.

SN Applied Sciences published new progress about Esterification. 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

Vemula, Madhu published the artcileIdentification of calcium carbide-ripened sapota (Achras sapota) fruit by headspace SPME-GC-MS, Application of Benzyl acetate, the main research area is Achras calcium carbide toluene fruit ripening SPME GC MS; Post-harvest ripening; artificial ripening; calcium carbide; ethylene; gas chromatography �mass spectrometry; sapodilla fruits; sapota fruits; solid-phase microextraction.

The effect of post-harvest ripening by ethylene and calcium carbide was studied by headspace solid-phase microextraction gas chromatog. mass spectrometry (HS-SPME-GC-MS) method. Sapota (sapodilla) fruits were ripened with ethylene gas, tech. grade calcium carbide and pure calcium carbide ripeners and the samples were homogenised after complete ripening. The samples were subjected to HS-SPME-GC-MS and the obtained results showed the presence of various alcs., aldehydes, acids, ketones and esters which were commonly present in the samples. The fruit samples ripened with tech. grade calcium carbide showed the presence of 3,5-dimethyl-1,2,4-trithiolane isomers, which can be used as markers to identify sapota fruits ripened with tech. grade calcium carbide. The tech. grade calcium carbide contains divinyl sulfide which might have been transformed into the trithiolane isomers. These isomers were not observed in the fruits ripened with pure calcium carbide and also with ethylene gas. Hence the formation of trithiolane residues may be attributed to the presence of divinyl sulfide impurity present in calcium carbide and its conversion due to the action of ethylene releasing enzymes present in the fruits.

Food Additives & Contaminants, Part A published new progress about Fruit ripening. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application of Benzyl acetate.

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

Lu, Yunhao published the artcileFlavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GCxGC-TOF/MS and GC-MS-olfactometry, Formula: C10H20O2, the main research area is horse bean chili paste flavor volatile ripening GCTOFMS olfactometry.

The evolution of volatile compounds during the ripening of Chinese horse bean-chili-paste (CHCP) was investigated in this study. GCxGC-TOF/MS allowed an identification of 748 volatiles in three CHCP samples, resp., ripened for 3 mo (M3), 12 mo (M12) and 24 mo (M24), and it showed that a longer ripening resulted in a richer diversity of the volatiles. In addition, M3 contained more aldehydes and organic acids in content and M12 had more alcs., ketones, and esters, while M24 was abundant in heterocyclics. A total of 69 among the 748 volatiles were discriminated as the key flavor compounds of CHCP by method of Fisher ratio together with odor activity value and flavor dilution, including 12 alcs., 9 aldehydes, 4 ketones, 5 organic acids, 16 esters, 4 phenols, 6 sulfur-containing compounds, and 13 heterocyclics. Further, principal component anal. suggested that some key aldehydes contributed the flavor of M3, while some key alcs., esters and heterocyclics existed in M12, and some key phenols and heterocyclics were in M24. Varying of the key flavor volatiles during CHCP ripening gave it different fragrance configurations. Results presented details for the volatile profiles of CHCP during the natural ripening period, beneficial to shorten fermentation time by functional microorganisms, and could enrich the desire flavors.

International Journal of Food Properties published new progress about Fruit ripening. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

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

Wang, Xin-Yun published the artcileStudy on the volatile organic compounds and its correlation with water dynamics of bigeye tuna (Thunnus obesus) during cold storage, Related Products of esters-buliding-blocks, the main research area is Thunnus volatile organic compound water dynamics cold storage; ATP-related compounds; bigeye tuna (Thunnus obesus); gas chromatography/mass spectrometry (SPME-GC/MS); low-field nuclear magnetic resonance; volatile organic compounds; water dynamics.

Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. Quality deterioration of aquatic products can produce some off-odor volatiles and can induce water content changes. However, no previous study has investigated a correlation between water dynamics and VOCs of bigeye tuna during cold storage. The changes in VOCs, water dynamics and quality attributes of bigeye tuna (Thunnus obesus) upon storage at 0°C and 4°C for 6 days were investigated. The results showed that the values of ATP, ADP (ADP), adenosine monophosphate (AMP), T21 (trapped water) and the relative value of T1 decreased (p< 0.05), while drip loss and histamine contents increased (p < 0.05), which indicated quality deterioration during cold storage. With haematoxylin and eosin (HE) staining, muscle tissue microstructure was observed VOCs such as hexanal, heptanal, 4-Heptenal, (Z)-, pentadecanal-, 1-pentanol, 1-hexanol significantly increased, which sharply increased the content of off-odor volatiles. T21 was pos. correlated with 1-octen-3-ol, 1-penten-3-ol, while T21 was neg. correlated with hexanal, 1-hexanol. Therefore, good correlations between water dynamics and some VOCs were detected during quality deterioration of bigeye tuna throughout cold storage. Molecules published new progress about Microstructure. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Zheng, Xiong published the artcileExperimental Studies of Thermal Conductivity of Three Biodiesel Compounds: Methyl Pentanoate, Methyl Octanoate, and Methyl Decanoate, SDS of cas: 110-42-9, the main research area is thermal conductivity biodiesel compound methyl pentanoate octanoate decanoate.

Biodiesels are mainly composed of fatty acid Me esters (FAMEs). Before using them for industrial applications, it is essential to study the thermophys. properties of FAMEs. Thermal conductivity of fuels is required in many processes, such as design of heat exchangers and biodiesel combustion modeling. Thus, it is of great significance to acquire accurate exptl. data for obtaining accurate thermal conductivity data of FAMEs. In this work, thermal conductivities of Me pentanoate (MeC5:0), Me octanoate (MeC8:0), and Me decanoate (MeC10:0) were measured using a transient hot-wire setup in a wide temperature and pressure range. The measured temperature and pressure regions are from 293.15 to 523.15 K and 0.1 to 15 MPa, resp. The exptl. data were fitted into a dimensionless polynomial. Absolute average deviations and maximum deviations are 0.33 and 1.40% for MeC5:0, 0.25 and 0.86% for MeC8:0, and 0.25 and 1.05% for MeC10:0, resp. Comparisons between this work and literature were carried out, and a good agreement was found between our data and literature data. Furthermore, three predictive models were used to describe the present data.

Journal of Chemical & Engineering Data published new progress about Biodiesel fuel. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, SDS of cas: 110-42-9.

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

Fan, Jing published the artcileExperimental research on the liquid thermal conductivity of mixtures of methyl caprate and ethyl caprate with n-undecane and n-tridecane, Synthetic Route of 110-42-9, the main research area is liquid thermal conductivity methyl ethyl caprate undecane tridecane.

Globally, biofuel is considered as the largest renewable energy source to substitute the petrochem. fuel and it is thus received a great amount of attention from both developed countries and developing countries. Among all the biofuels, biodiesel is strongly recommended as a promising alternative fuel for traditional internal combustion engines. Thermal conductivity is an essential transport property of fuel, and is vital in the flow and heat transfer process. Therefore, it is necessary to conduct the research associated with fuel’s thermal conductivity In this work, four binary fuel mixtures containing biodiesel components Me caprate and Et caprate with n-undecane and n-tridecane were prepared resp., and the liquid thermal conductivity of which were measured by the transient hot wire method system. The measurement was conducted at the temperature from 292 K to 362 K at atm. pressure. The exptl. data reported here have an uncertainty of less than 2%. In addition, a correlation about the relationship between the liquid thermal conductivity with temperature and the esters’ concentration in different fuel blends has been correlated.

Journal of Molecular Liquids published new progress about Biodiesel fuel. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Synthetic Route of 110-42-9.

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