Tag: M.W=150-200

Phiri, Sydney published the artcileFermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds, Computed Properties of 123-29-5, the main research area is Munkoyo fermented cereal beverage microbial diversity aroma compound.

Fermented cereal-based foods play a crucial role in attaining food and nutrition security for resource-poor populations in sub-Saharan Africa. These products are widely produced by spontaneous fermentation using of cereal grains as raw material. Lactic acid bacteria dominate the fermentation process and lead to a low pH of around 4, which suppresses the growth of pathogenic bacteria, thereby increasing the shelf-life and safety of the food. In four regions of Zambia, we surveyed processing practices and consumption patterns of a spontaneously fermented cereal-based beverage called Munkoyo, commonly produced in Zambia and the Democratic Republic of Congo. Characterization of the bacterial communities of over 90 samples with 16S amplicon sequencing on DNA extracted from the entire bacterial community revealed six dominant families, namely Streptococcaceae, Leuconostocaceae, Enterobacteriaceae, Lactabacillales, Bacillaceae and Aeromonadaceae, and a Shannon index of up to 1.18 with an effective number of 3.44 bacterial species. Bacterial communities that underlie the fermentation in Munkoyo differ in their composition for the different regions using common processing steps, suggesting that different combinations of bacteria can be used to achieve successful Munkoyo fermentation Anal. of aroma profiles in 15 different samples from two different Provinces showed that aldehydes, esters, organic acids, alkanes, alkenes and alcs. dominated.

PLoS One published new progress about Aeromonadaceae. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.

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

Shi, Gui Min published the artcileTwo-membrane air fresheners for continuous non-energized perfume delivery, Formula: C9H10O2, the main research area is two membrane air freshener nonenergized perfume delivery.

We have developed two-membrane air fresheners for continuous non-energized air freshener perfume delivery with significantly superior delivery consistency over a conventional membrane air freshener. In this study, a model perfume is used to investigate the conventional air freshener as functions of temperature and air velocity. The release rate of the conventional air freshener varies greatly from its initial use to its end-of-life under a fixed ambient condition. In order to regulate the evaporation rates of the volatile compounds, the new air freshener consisting of an inner membrane and an outer membrane. The outer membrane is used as the regulation membrane to create a vapor reservoir between the inner wet membrane and the outer membrane so that the vapor generated from the inner membrane can be regulated. Comparing the conventional air freshener to the new air freshener, the outer membrane impregnated with polyethylene glycol (PEG) shows significantly better consistency of perfume delivery rates under different air velocities and temperatures In addition, a model has been employed to predict the perfume release from the conventional air freshener. The perfume release from the newly developed air fresheners is regulated by vapor transport through the outer membrane which may be predicted through the Knudsen flow or solution diffusion model.

Journal of Membrane Science published new progress about Air (velocity). 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

Sulejmani, Erhan published the artcileA comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses, Related Products of esters-buliding-blocks, the main research area is Origanum artisanal cheese hexanal ACE inhibitor antioxidant RP HPLC.

The effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin I-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum crispum, Capsicum annuum). Compared with control group, herbal cheeses (except white cheese with garlic and parsley) revealed a significant increase in antioxidant activity. The highest ACE-i activity was noticed in 60 days of ripening with a mean value of 98.72% in goat beaten cheese and 97.78% in Kashkaval cheese enriched with peppers. One hundred and one volatile compounds, mainly acids, esters and alcs., were identified in significantly higher amounts in cheeses made with herbs and contributed to the development of the overall aroma perception.

International Dairy Journal published new progress about Allium sativum. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Sulejmani, Erhan published the artcileA comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses, SDS of cas: 111-11-5, the main research area is Origanum artisanal cheese hexanal ACE inhibitor antioxidant RP HPLC.

The effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin I-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum crispum, Capsicum annuum). Compared with control group, herbal cheeses (except white cheese with garlic and parsley) revealed a significant increase in antioxidant activity. The highest ACE-i activity was noticed in 60 days of ripening with a mean value of 98.72% in goat beaten cheese and 97.78% in Kashkaval cheese enriched with peppers. One hundred and one volatile compounds, mainly acids, esters and alcs., were identified in significantly higher amounts in cheeses made with herbs and contributed to the development of the overall aroma perception.

International Dairy Journal published new progress about Allium sativum. 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

Bruna-Maynou, Fernanda J. published the artcileFlavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels, Safety of Methyl decanoate, the main research area is Citrus sherry vinegar isobutyl acetate carvone ultrasound food product; Orange peel; Sensory analysis, GC-O; Sherry vinegar; Ultrasounds; Volatile compounds.

Accelerated maceration experiments of orange peels in Sherry vinegar employing ultrasounds (US) have been carried out. Their effect on the vinegars volatile composition as well as on its olfactometric and sensory characteristics have been evaluated. The optimal conditions for the ultrasounds were determined as follows: sonication power 550 W/L; pulses 40 s On and 20 s Off; with orange peel 200 g/L established previously. Statistical studies showed that maceration under ultrasounds increased volatile compounds content, since the vinegars obtained showed a high content in alcs., aldehydes and terpenes. Regarding the olfactometric study, the control vinegar exhibited the lowest values for the “”floral””, “”greasy”” or “”citric”” categories and the highest value for the “”sweet”” category, whereas the US macerated vinegars presented the highest and lowest values for the “”floral”” and the “”acid”” categories, resp. Based on their sensory evaluation, the panel members preferred the vinegar where orange peels had macerated under ultrasounds for 90 min. According to the results, ultrasound is a technol. that could be employed to broaden the range of products manufactured by Sherry vinegar producers.

Food Research International published new progress about Citrus sinensis. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Safety of Methyl decanoate.

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

Zhang, Jingying published the artcileIdentification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification, Formula: C9H18O2, the main research area is cranberry juice vinification aroma compound; GC−MS/O; PCA; SPME; aroma-active; cranberry wine; volatile compounds.

This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcs. and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcs., esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation Olfactory anal. identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (Et benzoate had the highest modified detection frequency).

Journal of Agricultural and Food Chemistry published new progress about Cranberry juice. 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

Zhang, Jingying published the artcileIdentification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification, Recommanded Product: Benzyl acetate, the main research area is cranberry juice vinification aroma compound; GC−MS/O; PCA; SPME; aroma-active; cranberry wine; volatile compounds.

This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcs. and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcs., esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation Olfactory anal. identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (Et benzoate had the highest modified detection frequency).

Journal of Agricultural and Food Chemistry published new progress about Cranberry juice. 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

Iwasaki, Fumina published the artcileEffects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar, Name: Methyl decanoate, the main research area is kokuto shochu brown sugar flavor fermentation; 2,5-Dimethylpyradine; 4-Hydroxy-2,5-dimethyl-3(2H)-furanone; Kokuto-shochu; Liming; Non-centrifugal sugar.

Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, a non-centrifugal brown cane sugar. When manufacturing kokuto, lime is added to the sugarcane juice to accelerate the crystallization of sucrose. Although the liming process differs depending on the manufacturer, the effects of liming on the quality of kokuto-shochu are unclear. Therefore, we investigated the flavor characteristics and volatiles present in kokuto-shochu prepared from kokuto with different liming degrees. Kokuto-shochu prepared from kokuto without liming had a pronounced kokuto-like flavor with a rich taste and contained higher contents of nerolidol, nonanal, acetoin, β-damascenone, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to that prepared from kokuto with liming. On the other hand, kokuto-shochu prepared from kokuto with excess liming had a comparative grassy flavor. It contained higher esters, 4-vinylguaiacol, and pyrazines compared to other shochu. The levels nerolidol, isoamyl acetate, nonanal, and acetoin were affected by the mash pH during fermentation, and formation of such volatiles via changing the mash pH. In contrast, pyrazines, 4-vinylguaiacol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were not affected by mash pH, and their levels in the kokuto-shochu were consistent with those in kokuto raw materials. These results suggested that the liming process affects the levels of volatiles in kokuto-shochu by changing the mash pH and volatile levels in kokuto raw materials.

Journal of Bioscience and Bioengineering published new progress about Crystallization. 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

Iwasaki, Fumina published the artcileEffects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar, Name: Ethyl nonanoate, the main research area is kokuto shochu brown sugar flavor fermentation; 2,5-Dimethylpyradine; 4-Hydroxy-2,5-dimethyl-3(2H)-furanone; Kokuto-shochu; Liming; Non-centrifugal sugar.

Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, a non-centrifugal brown cane sugar. When manufacturing kokuto, lime is added to the sugarcane juice to accelerate the crystallization of sucrose. Although the liming process differs depending on the manufacturer, the effects of liming on the quality of kokuto-shochu are unclear. Therefore, we investigated the flavor characteristics and volatiles present in kokuto-shochu prepared from kokuto with different liming degrees. Kokuto-shochu prepared from kokuto without liming had a pronounced kokuto-like flavor with a rich taste and contained higher contents of nerolidol, nonanal, acetoin, β-damascenone, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to that prepared from kokuto with liming. On the other hand, kokuto-shochu prepared from kokuto with excess liming had a comparative grassy flavor. It contained higher esters, 4-vinylguaiacol, and pyrazines compared to other shochu. The levels nerolidol, isoamyl acetate, nonanal, and acetoin were affected by the mash pH during fermentation, and formation of such volatiles via changing the mash pH. In contrast, pyrazines, 4-vinylguaiacol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were not affected by mash pH, and their levels in the kokuto-shochu were consistent with those in kokuto raw materials. These results suggested that the liming process affects the levels of volatiles in kokuto-shochu by changing the mash pH and volatile levels in kokuto raw materials.

Journal of Bioscience and Bioengineering published new progress about Crystallization. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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

Sandeepa, Kadakanchi published the artcileDetermination of Solid-Liquid Phase Equilibrium of Benzoic Acid in Mono, Binary, and Ternary Systems and Their Correlation, Safety of Benzyl acetate, the main research area is solid liquid phase equilibrium benzoic acid; mono binary ternary system correlation.

The present research work has evaluated the equilibrium solubility data of benzoic acid in monosolvents (benzyl acetate and benzyl benzoate), in binary systems (benzyl alc. + toluene), (benzyl acetate + toluene), and (benzyl benzoate + toluene) at 288.15-328.15 K, and in ternary systems (benzoic acid + phthalic acid + benzyl alc./methanol) at two different temperatures 298.15 and 308.15 K by varying the mole fraction of the binary mixture using high-performance liquid chromatog. Solid-liquid phase equilibrium data for the ternary system were measured using the isothermal saturation method and the ternary solubility data (saturated liquid and wet solid phase) were used to construct the isothermal phase diagrams. The two pure solids formed in the ternary system were distinguished by Schreinemaker’s wet residue method at the corresponding temperatures The exptl. solubility data of benzoic acid in monosolvents and binary systems from this work were fit to various thermodn. models reported in the literature such as the Buchowski equation and the Jouyban-Acree model. The Wilson model was also fit to investigate the effect of binary interaction parameters on the solubility of ternary systems. The exptl. solubility data of benzoic acid in the solvents were in good agreement with the calculated values obtained through the thermodn. models. The solubility data and phase diagram for the ternary systems show more practical application for the obtained benzoic acid and phthalic acid pure regions. For the ternary system that consists of methanol, pure regions were larger compared to that of the system with the benzyl alc. as a solvent. Thus, the Wilson model was successful in explaining the exptl. phase behavior of the ternary system, which was reflected in the min. root-mean-square deviation value of 0.0086 for methanol at 298.15 K.

Journal of Chemical & Engineering Data published new progress about Crystallization. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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