Tag: M.W=150-200

Gonzalez Flores, Melisa published the artcileEvaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes, HPLC of Formula: 140-11-4, the main research area is cryotolerant yeast fermented pear beverage sensory physicochem property; Fermentation; Patagonia; Pear; Saccharomyces uvarum; Sensory analysis; Sorbitol.

The production of pome fruits as pears and apples, as well as their derived industries, is of great economic importance in North Patagonia. The elaboration of fermented beverages as cider or perry has evidenced a substantial diversification during the last years, with the evaluation of different fruit varieties, yeast starters and technol. changes. In this work, two cryotolerant yeasts belonging to the species Saccharomyces uvarum were evaluated at laboratory and pilot scale in sterile and no-sterile pear must. One of the strains was originally isolated from apple chicha (strain NPCC1314) and the other from apple cider (strain NPCC1420) in Patagonia. Both physicochem. and sensory features of the fermented products were evaluated. Both strains were able to successfully complete the fermentations, although strain NPCC1420 showed the better kinetic properties including a faster sugar consumption than the strain NPCC1314. Both strains showed excellent implantation capacity, but the fermented products showed different chem. profiles. The perry fermented with the strain NPCC1314 was characterized by better sensory attributes as assessed by trained panelists and a greater acceptance for untrained public than the same fermented with the strain NPCC1420. The two strains were able to consume sorbitol, both in pear must and in agar-plates supplemented with sorbitol as the sole carbon source. This ability is described for the first time in S. uvarum, at least for the two strains evaluated in this work.

International Journal of Food Microbiology published new progress about Feeding behavior. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, HPLC of Formula: 140-11-4.

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

Sun, Libin published the artcileBiosynthetic Mechanism of Key Volatile Biomarkers of Harvested Lentinula edodes Triggered by Spore Release, Synthetic Route of 111-11-5, the main research area is Lentinula spore volatile biomarker biosynthesis; Lentinula edodes; aroma biosynthesis; multivariate analysis; spore release; volatile biomarkers.

In this study, headspace solid-phase microextraction-gas chromatog.-mass spectrometry, multivariate analyses, and transcriptomics were used to explore the biosynthesis of key volatiles and the formation of spores in Lentinula (L.) edodes. Among the 50 volatiles identified, 1-octen-3-ol, phenethyl alc., and several esters were considered key aromas because of their higher odor activity values. Eleven volatiles were screened as biomarkers by orthogonal partial least squares discriminant anal., and hierarchical cluster anal. showed that these biomarkers could represent all volatiles to distinguish the spore release stage. The activities of lipoxygenase (LOX), hydroperoxide lyase, alc. dehydrogenase, and alc. acyltransferase were higher in L. edodes with spore release. Moreover, linolenic acid and phenylalanine metabolism were involved in aroma biosynthesis. One LOX-related gene and five aryl alc. dehydrogenase-related genes could regulate the biosynthesis of 1-octen-3-ol, phenethyl alc., and phenylacetaldehyde. In addition, several key genes were involved in meiosis to regulate sporulation.

Journal of Agricultural and Food Chemistry published new progress about Lentinula edodes. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Pino, J. A. published the artcileCharacterization of odour-active volatile compounds of acerola wine, Computed Properties of 111-11-5, the main research area is volatile compound acerola wine odor.

The volatile compounds of acerola wine were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatog.-flame ionization detector (GC-FID), gas chromatog.-mass spectrometry (GC-MS), and gas chromatog.-olfactometry (GC-O). The composition of acerola wine included 38 esters, 19 alcs., 16 acids, 8 terpenes, 5 aldehydes, 5 ketones, 3 furans, and 8 miscellaneous compounds The odor-active compounds were screened by application of the aroma extract dilution anal. and odor activity values. Nineteen odorants were considered as odor-active volatiles, from which Me 2-methylbutanoate and 2-ethylhexan-1-ol were the most odor-active compounds

Acta Alimentaria published new progress about Malpighia glabra. 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

Pino, J. A. published the artcileCharacterization of odour-active volatile compounds of acerola wine, Application In Synthesis of 123-29-5, the main research area is volatile compound acerola wine odor.

The volatile compounds of acerola wine were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatog.-flame ionization detector (GC-FID), gas chromatog.-mass spectrometry (GC-MS), and gas chromatog.-olfactometry (GC-O). The composition of acerola wine included 38 esters, 19 alcs., 16 acids, 8 terpenes, 5 aldehydes, 5 ketones, 3 furans, and 8 miscellaneous compounds The odor-active compounds were screened by application of the aroma extract dilution anal. and odor activity values. Nineteen odorants were considered as odor-active volatiles, from which Me 2-methylbutanoate and 2-ethylhexan-1-ol were the most odor-active compounds

Acta Alimentaria published new progress about Malpighia glabra. 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

Bera, Paramita published the artcileDevelopmental variation in floral volatiles composition of a fragrant orchid Zygopetalum maculatum (Kunth) Garay, Synthetic Route of 140-11-4, the main research area is Zygopetalum volatile; (Kunth) Garay; benzenoids; headspace scent volatiles; phenylpropanoid.

Emitted scent volatile profile of an orchid species Zygopetalum maculatum was studied using dynamic headspace sampling technique with four different adsorbent matrixes, namely Porapak Type Q polymer (mesh size: 80/100), Tenax (mesh size: 60/80), activated charcoal and graphite. In addition, developmental variations in scent emissions and endogenous volatile levels were also investigated. Gas chromatog.-mass spectrometry anal. revealed the presence of 21 volatile compounds in the headspace, which was predominantly enriched with benzenoid compounds Among these benzenoids, o-diethylbenzene and p-diethylbenzene were the major compounds followed by benzyl acetate and Me salicylate. Among the phenylpropanoid compounds, 2-phenylethyl acetate was the major volatile. However, as compared to benzenoids, the quantity was much lesser, indicating the inclination of phenylalanine flux towards benzenoid pathway. The outcome of this study has the implications in enhancing fragrance and vase life of orchids of the Sikkim Himalaya region and thus may further help to meet the growing market demand.

Natural Product Research published new progress about Natural products. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.

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

Peng, Yaoyao published the artcileCompositional analysis and aroma evaluation of feijoa essential oils from New Zealand grown cultivars, Synthetic Route of 106-32-1, the main research area is Acca essential oil aroma volatile compound; GC-MS; HS-SPME-GC-O-MS; aroma active compounds; aroma profile; feijoa essential oil; hydro-distillation.

Feijoa is an aromatic fruit and the essential oil from feijoa peel could be a valuable byproduct in the juicing industry. An initial comparison of the essential oil extraction methods, steam-distillation and hydro-distillation, was conducted. The volatile compounds in the essential oils from four feijoa cultivars were identified and semi-quantified by GC-MS and the aroma active compounds in each essential oil were characterized using SPME-GC-O-MS. Hydro-distillation, with a material to water ratio of 1:4 and an extraction time of 90 min, was the optimized extraction method for feijoa essential oil. The Wiki Tu cultivar produced the highest essential oil yield among the four selected cultivars. A total of 160 compounds were detected, among which 90 compounds were reported for the first time in feijoa essential oils. Terpenes and esters were dominant compounds in feijoa essential oil composition and were also major contributors to feijoa essential oil aroma. Key aroma active compounds in feijoa essential oils were a-terpineol, Et benzoate, (Z)-3-hexenyl hexanoate, linalool, (E)-geraniol, 2-undecanone, 3-octanone, a-cubebene, and germacrene D. This is the first report on the optimization of the extraction method and the establishment of the aroma profile of feijoa essential oils, with a comparison of four New Zealand grown cultivars.

Molecules published new progress about Acca sellowiana. 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

Aniceto, Jose P. S. published the artcileMachine learning models for the prediction of diffusivities in supercritical CO2 systems, Application of Benzyl acetate, the main research area is carbon dioxide supercritical system machine learning diffusivity.

The mol. diffusion coefficient is fundamental to estimate dispersion coefficients, convective mass transfer coefficients, etc. Since exptl. diffusion data is scarce, there is significant demand for accurate models capable of providing reliable diffusion coefficient estimations In this work we applied machine learning algorithms to develop predictive models to estimate diffusivities of solutes in supercritical carbon dioxide. A database of exptl. data containing 13 properties for 174 binary systems totaling 4917 data points was used in the training of the models. Five machine learning algorithms were evaluated and the results were compared with three commonly used classic models. The best results were found using the Gradient Boosted algorithm which showed an average absolute relative deviation (AARD) of 2.58% (pure prediction). This model has five parameters: temperature, d., solute molar mass, solute critical pressure and solute acentric factor. For the same dataset, the classic Wilke-Chang equation showed AARD of 12.41%. The developed model is provided as command line program.

Journal of Molecular Liquids published new progress about Acentric factor. 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

Ren, Qing published the artcileThe changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock, Quality Control of 123-29-5, the main research area is microbial community flavor compound Fagopyrum Chinese rice wine fermentation.

Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F. tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and microorganisms in F. tataricum grain rice wine were studied. One hundred and seven volatile compounds (including 11 kinds of pyrazines that were rarely detected in wine) were detected and eight organic acids were measured. The microecol. diversity in the fermentation process of F. tataricum rice wine was studied. It was found that Bacillus was the main bacterial genus, and the unclassfied_O_Saccharomycetales was the main fungi. Correlation anal. between microorganism and flavor compound shown there are 838 correlations. A total of 108 microbial genera maybe participate in the formation of flavor compounds In addition, fourteen genera included unclassified_O_Saccharomycetales, Lactococcus, Pediococcus, Aspergillus, Cladosporium, Cochliobolus, Sporidiobolus, Pichia and Saccharomycopsis et al. were screened as functional significant microbiota and built correlation with flavor compounds This work provides a perspective for bridging the gap between flavor compound and microbial community, and advances our understanding of mechanisms in F. tataricum rice wine fermentation

Scientific Reports published new progress about Acetoanaerobium. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Quality Control of 123-29-5.

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

Wang, Yue published the artcileCoupling 16S rDNA Sequencing and Untargeted Mass Spectrometry for Milk Microbial Composition and Metabolites from Dairy Cows with Clinical and Subclinical Mastitis, Category: esters-buliding-blocks, the main research area is dairy milk microbial metabolite mastitis MS; dairy cow; mastitis; metabolomics; microbiota; milk.

The internal environment of the cow′s udder directly affects the udder health and milk quality. 16S rDNA sequencing and liquid chromatog.-mass spectrometry (LC-MS) methods were used to investigate the significant differences in milk microbial diversity and metabolites among cows that are healthy (H) and those suffering from subclin. mastitis (SM) and clin. mastitis (CM). Results uncovered more than 16 and 192 differently abundant microbiota at the phylum and genus levels, resp., and 673 different levels of metabolites enriched in 20 pathways in milk among the 3 groups. This study revealed the pos. relevance between Staphylococcus and Streptococcus and ceramide in milk from CM cows. Similarly, Acinetobacter and Corynebacterium were pos. associated with testosterone glucuronide and 5-methyl-tetrahydrofolate, in milk from SM cows. On the basis of the combined anal. of microbiome and metabolome, this study indicated that, apart from the exogenous pathogens, some beneficial symbiotic bacteria, such as Dietzia, Aeromicrobium, Alistipes, and Sphingobacterium, rarely reported in milk have been found to be significantly reduced during mastitis.

Journal of Agricultural and Food Chemistry published new progress about Acetoanaerobium. 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

Roda, Amy published the artcileA new synthetic lure for management of the invasive giant African snail, Lissachatina fulica, COA of Formula: C9H10O2, the main research area is Lissachatina lure fruit flavor oil volatile compound biocontrol.

The goal of this study was to find a synthetic attractant that could aid in the eradication or management of the giant African snail (Lissachatina fulica). Field studies in Hawaii showed that a com. papaya-flavored oil attracted snails. Anal. of the odor profile of the oil identified a total of 22 chems., which comprised > 98% of the volatile compounds emitted by the oil. A synthetic blend was reconstructed that mirrored the release rates of the papaya oil odors. In laboratory and field bioassays, the reconstructed blend, applied to cotton wicks as water and canola oil or water and mineral emulsions, attracted more snails than the water and oil emulsion control wicks. Field studies in Hawaii and Florida showed that the reconstructed blend in an oil emulsion was not attractive to non-target species such as butterflies or bees. The snails were attracted from distances > 1 m and entered traps baited with the attractant emulsion. When tested in the South Florida giant African snail eradication program, direct ground application of the reconstructed papaya-flavored oil emulsion increased the number of snails killed by over 87% compared to water emulsion controls. Integrating tactics using the synthetic papaya oil attractant into control measures should increase the effectiveness of eradication and management programs.

PLoS One published new progress about Achatina fulica. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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