Tag: M.W=150-200

Kfoury, Miriana published the artcileContribution of headspace to the analysis of cyclodextrin inclusion complexes, Category: esters-buliding-blocks, the main research area is cyclodextrin inclusion complex headspace.

Headspace technol. is a sampling method of a gas, which has been previously in contact with a liquid or a solid matrix from which volatiles were released into the gaseous phase. It is generally coupled to a subsequent gas chromatog. anal. The headspace anal. can be carried out either as a one-step extraction (static or equilibrium headspace) or as a continuous extraction (dynamic headspace). The static headspace gas chromatog. (SH-GC) is gaining an increasing interest for the study of cyclodextrin (CD) inclusion complexes with volatile compounds CDs are natural supermol. hosts able to encapsulate volatile compounds and improve their functionalities (e.g. solubility, stability, retention, controlled release). Herein, the application of the SH-GC in the CD field will be reviewed. This paper will focus on the characterization of the inclusion complexes via the SH-GC, mainly aiming at the determination of formation constant (Kf) and encapsulation efficiency (EE%) values. Moreover, it will review the application of the SH-GC to monitor the properties of volatile compounds upon encapsulation (e.g. retention, controlled release).

Journal of Inclusion Phenomena and Macrocyclic Chemistry published new progress about Formation constant. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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

Wei, Zheng published the artcileVolatile aroma compounds in wines from Chinese wild/hybrid species, Safety of Methyl decanoate, the main research area is volatile aroma compound wine; Chinese wild/hybrid species; HS-SPME/GC-MS; PCA; volatile compounds; wines.

The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatog./mass-spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The “”OAVsâ€?aroma wheels”” showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component anal., all the grape germplasm studied could be divided into four groups: “”Jingsheng-1,”” “”Cabernet Gernischt,”” “”Beibinghong,”” and others, which exhibited distinctive aroma features, resp. Practical applications Chinese wild grape species have many desirable properties for wine grape breeding such as possessing strong resistant genes to fungal diseases and cold condition, especially after hybridization with European grapes. As an emerging wine country, wines from Chinese wild/hybrid species have achieved much success in the last few years. The chem. content and biol. properties have been studied extensively in many but there are a few studies in our knowledge about the wine tastes of these species. In this paper, the key odorants in wines produced from the Chinese grape species of V. amurensisRupr., V. davidiiFoex., and V. quinquangularisRehd. and its hybrids were characterized in comparison to wines produced from European grapes (V. vinifera). The findings will help to the further understanding of the key aroma components in the different Chinese grapevine germplasm, and make further efforts to enrich the wine types in the marketplace.

Journal of Food Biochemistry published new progress about Gas chromatography. 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

Ng, Felicia published the artcileCharacterization of volatile compounds in Ylang-Ylang essential oils from Comoros and Madagascar by gas chromatography and principal component analysis, Quality Control of 140-11-4, the main research area is Ylang essential oil gas chromatog volatile compound.

Chem. composition of ylang-ylang essential oil is affected by the geog. origins of flowers used for extraction This study aimed to determine the compositional difference between the extra, first and third grades of ylang-ylang essential oil from Comoro Islands and Madagascar. The oils were characterized by both gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-flame ionization detector (GC-FID) in conjunction with principal component anal. (PCA). A total of 124 volatile compounds were identified and quantified by GC-MS and GC-FID. Twenty-two compounds that made up 85% to 90% of the oils were shortlisted to compare across grades and geog. origins. The PCA showed that the ylang-ylang essential oils are clustered according to grade and origin based on their compositions Anal. of variance was performed to determine the statistical significance of the differences between each compound across extra, first and third grades of ylang-ylang essential oil from Madagascar and Comoros. The oils of Madagascar are dominating in geranyl acetate, cis-α-farnesene, benzyl benzoate, humulene and caryophyllene, while in those of Comoros, cinnamyl acetate, benzyl salicylate, trans-farnesyl acetate and α-farnesene are found to be higher. It is possible to verify the origin and grade of an unspecified source of ylang-ylang essential oil from the biplot of the 22 compounds

Flavour and Fragrance Journal published new progress about Gas chromatography. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Quality Control of 140-11-4.

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

Li, Zhan-Ku published the artcileEthanol and formic acid as synergistic solvents for converting lignite to platform chemicals, Recommanded Product: Ethyl nonanoate, the main research area is ethanol formic acid phenol ester lignite ethanolysis.

Formic acid (FA)-catalyzed ethanolysis of Xilinguole lignite (XL) was carried out with FA to ethanol ratio of 0-1:6 mL/mL at 220-320 °C. The optimal conditions were determined to be 300 °C and FA to ethanol ratio of 1:10 mL/mL based on ethanol-soluble portion (ESP) yield and the maximum ESP yield is 48.0 wt%. Both carbon balance and Fourier transform IR spectrometric analyses confirm that FA and ethanol involved in ethanolysis of XL. Three major platform chems., i.e., arenes, phenols, and esters, were identified in ESPs by gas chromatog./mass spectrometry. The yields of arenes and phenols significantly increased from 15.67 to 58.33 mg/g and 36.02 to 168.44 mg/g with adding FA to ethanolysis of XL, resp. The alkyl groups of arenes and phenols are more abundant in ESPs from FA-catalyzed ethanolysis of XL. The results suggest that FA enhanced hydrogenolysis of aryl ethers and alkylation of ethanol during XL ethanolysis. Hydrogen generated from FA hindered dehydrogenation of ethanol, resulting in the decrease of ethanol-derived esters. Ethanol acts as in-situ hydrogen donor for hydrogenolysis and reactant for alkylation, aldol condensation, and esterification, while FA serves as acid catalyst and in-situ hydrogen donor for hydrogenolysis. Addnl., possible pathways for FA-catalyzed ethanolysis of XL were proposed.

Fuel published new progress about Aldol condensation. 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

Najar, Basma published the artcileChemical Composition and in Vitro Cytotoxic Screening of Sixteen Commercial Essential Oils on Five Cancer Cell Lines, Application of Benzyl acetate, the main research area is essential oil composition cytotoxic screening; K562; MCF7; MDA-MB-231; SHSY-5Y; T47D; cytotoxicity.

The in vitro cytotoxic activity on human cancer cell lines of sixteen com. EOs such as Aloysia citriodora, Boswellia sacra, Boswellia serrata, Cinnamomum zeylanicum, Cistus ladanifer, Citrus × aurantium, Citrus limon, Citrus sinensis, Cymbopogon citratus, Foeniculum vulgare, Illicium verum, Litsea cubeba, Satureja montana, Syzygium aromaticum, Thymus capitatus and Thymus vulgaris was performed using the MTT reduction assay. The screening was carried out on human cancer cells of breast adenocarcinoma (MCF7, T47D and MDA-MB-231), chronic myelogenous erythroleukemia (K562) and neuroblastoma cell lines (SH-SY5Y). C. zeylanicum and L. cubeba EOs were the most active on almost all the cell lines studied and thus could be promising as an anticancer agent. These two species showed a difference in their composition even though they belong to the Lauraceae family. Almost 57% of the true cinnamon composition was made of (E)-cinnamaldehyde, while L. cubeba showed citral as the major compound (68.9%). The K562 cells were the most sensitive to these oils with an IC50 ranging from 5.2 parts-per million (ppm) (C. zeylanicum) to 11.1 ppm (L. cubeba). The latter oil also showed an important cytotoxicity on MDA-MB-231 (13.4 ppm).

Chemistry & Biodiversity published new progress about Aloysia citriodora. 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

Cortes-Martinez, Fernando published the artcileThe ripeness stage but not the cultivar influences the attraction of Anastrepha obliqua to guava, Recommanded Product: Ethyl octanoate, the main research area is ripeness Anastrepha obliqua guava fruit volatile electroantennog detector.

The West Indian fruit fly, Anastrepha obliqua (Macquart), infests a wide diversity of tropical fruit. Previous studies suggest that A. obliqua adults are attracted to volatile compounds common in different hosts. However, to date, most studies have used ripe fruit for the identification of attractive compounds In this study, we investigated the attraction of sexually mature A. obliqua females and males to two cultivars and three ripening stages of guava. We also identified the attractive compounds to A. obliqua by combined gas chromatog.-electroantennog. detector (GC-EAD) and gas chromatog.-mass spectrometry (GC-MS) and evaluated the biol. activity of the identified compounds in field-cage tests. We found that individuals of both sexes of A. obliqua showed no preference to the volatiles of either of the two cultivars of guava evaluated. In contrast, flies were more attracted to ripe and half-ripe fruit than to unripe ones. GC-EAD analyzes of extracts of ripe “”Creole”” or “”Thai”” cultivars identified six compounds that elicited antennal responses by A. obliqua females and males. The compounds were identified by GC-MS as Et butyrate, cis-3-hexen-1-ol, Et hexanoate, cis-3-hexenyl acetate, Et benzoate, and Et octanoate. Half-ripe guava emit Et butyrate, cis-3-hexen-1-ol, Et hexanoate, and cis-3-hexenyl acetate, while only traces of cis-3-hexenyl-acetate were found in unripe guava. Field-cage tests with synthetic standards confirmed that the compounds identified are responsible for the attraction of A. obliqua flies to ripe guava.

Chemoecology published new progress about Anastrepha obliqua. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Demling, Philipp published the artcileSelection of a recyclable in situ liquid-liquid extraction solvent for foam-free synthesis of rhamnolipids in a two-phase fermentation, Application In Synthesis of 110-42-9, the main research area is liquid extraction solvent rhamnolipids two phase fermentation.

Excessive foaming causes instabilities in fermentation processes, particularly when producing biosurfactants, which can be overcome by intensifying the fermentation via insitu product recovery. A reductive, multi-step approach for selecting organic solvents for an in situ liquid-liquid extraction of rhamnolipids produced by recombinant Pseudomonas putida KT2440 was developed. (1) A database consisting of physicochem. parameters for 183 solvents was composed, allowing a pre-selection by setting resp. thresholds. (2) The number of solvents was reduced by evaluating their extraction efficiencies regarding rhamnolipids in cell-free cultivation broth and their impact on the growth of P. putida KT2440. (3) The most promising solvent was characterized regarding phase separation, pH-dependency of the extraction, and applicability of back-extraction for product recovery and solvent regeneration. The overall performance was assessed in two-phase (fed-)batch fermentations in lab-scale stirred-tank reactors. The solvent selection approach revealed Et decanoate to be a highly suitable and sustainable solvent for the in situ liquid-liquid extraction of rhamnolipids. During the final two-phase fed-batch fermentation, 30 g L-1 of produced rhamnolipids accumulated in the organic phase. Integrating extraction and increasing the partition coefficient by moderately lowering the pH prevented foaming during fermentation, thus resolving the initial process instability. Rapid phase separation and back-extractability allowed product recovery and solvent recycling. The here presented reductive, multi-step solvent selection approach was successfully applied to establish a two-phase fermentation producing rhamnolipids by engineered P. putida KT2440, resolving the foaming challenge. The approach can serve as a blueprint for selecting solvents for in situ liquid-liquid extractions in bioprocesses.

Green Chemistry published new progress about Antifoaming agents. 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

Choinska, Renata published the artcileBiocontrol ability and volatile organic compounds production as a putative mode of action of yeast strains isolated from organic grapes and rye grains, Application of Ethyl nonanoate, the main research area is organic grape rye grain yeast; Anti-mold activity; Biofungicide; Plant pathogens; Yeast antagonist.

Abstract: The inhibiting activity of three yeast strains belonging to Pichia kudriavzevii, Pichia occidentalis, and Meyerozyma quilliermondii/Meyerozyma caribbica genera against common plant pathogens representing Mucor spp., Penicillium chrysogenum, Penicillium expansum, Aspergillus flavus, Fusarium cereals, Fusarium poae, as well as Botrytis cinerea genera was investigated. The yeast strains tested had a pos. impact on growth inhibition of all target plant pathogens. The degree of inhibition was more than 50% and varied depending on both the yeast antagonist and the mold. Et esters of medium-chain fatty acids, phenylethyl alc., and its acetate ester prevailed among the analyzed volatile organic compounds (VOCs) emitted by yeasts in the presence of the target plant pathogens. Due to the method used, assuming no contact between the antagonist and the pathogen, the antagonistic activity of the yeast strains studied resulted mainly from the production of biol. active VOCs. Moreover, the antagonistic activity was not only restricted to a single plant pathogen but effective towards molds of different genera, making the yeast strains studied very useful for potential application in biol. control.

Antonie van Leeuwenhoek published new progress about Aspergillus flavus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application of Ethyl nonanoate.

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

Jin, Juhui published the artcileCharacteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus, Computed Properties of 123-29-5, the main research area is sourdough bread fermentation Pediococcus Saccharomyces Aspergillus preservative; Antifungal activity; Bread; Pediococcus pentosaceus; Saccharomyces cerevisiae; Sourdough.

Six lactic acid bacteria (LAB) and four yeast strains were isolated from Pyeongchang spontaneous sourdough. In combination with the segregated Saccharomycopsis fibuligera and Saccharomyces cerevisiae, Pediococcus pentosaceus was employed for sourdough bread starters because of its antifungal action against Aspergillus flavus. The sourdough bread fermented with P. pentosaceus and S. cerevisiae displayed 56.4% ± 5.5% antifungal movement counter to A. flavus expansion at 96 h. The concentration of lactic and acetic acids in the sourdough bread was 4.5- and 1.6-folds above the control bread, resp., contributing to the balanced sensory properties with a fermentation quotient (FQ) of 2.08-2.86. SPME- GC/MS newly distinguished twenty-two volatile compounds including six aldehydes, five alcs., one phenol, three ketones, one acid, and six esters. The results suggest the P. pentosaceus and S. cerevisiae combination as promising sourdough starters for making enhanced quality bread free of preservatives.

Food Chemistry published new progress about Aspergillus flavus. 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

Park, Min Kyung published the artcileComparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation, Related Products of esters-buliding-blocks, the main research area is Fagopyrum pentanoic acid dimethyl carbonate Bacillus Lactobacillus food fermentation; Fermentation; Partial least squares-discriminant analysis; Soksungjang; Soybean koji; Volatile profiles.

This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis + Aspergillus oryzae, BS-LA vs. Lactobacillus brevis + Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with GC-MS and partial least square-discriminant anal. BS samples fermented for 5 wk could be differentiated from other BS samples with shorter fermentation periods, and the BS-LA and BS-LB samples fermented for 5 wk were separated Acids, benzenes, and esters were main volatile compounds in both BS samples, however, their differences and changes were varied. The increase of 3-methylbutanoic acid was bigger in BS-LB than BS-LA, while the contents of 2- and 3-methylbutanal were relatively higher in BS-LA than BS-LB. Furthermore, the contents of esters of BS-LA significantly increased during fermentation These results indicate that the volatile profiles of BS samples depend on the fermentation periods and the combination of microbial starters.

Food Science and Biotechnology published new progress about Aspergillus oryzae. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

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