Tag: M.W=150-200

Wang, Limei published the artcileChanges in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage, Recommanded Product: Ethyl octanoate, the main research area is Agaricus bernardii flavor cell wall metabolism EMAP storage.

To clarify the dynamic changes of cell wall metabolism and flavor components in Agaricus bernardii packed with the packaging materials during storage. The polyethylene (PE), poly (butylene adipate-co-terephthalate)/ poly (L-lactic acid) (ECFPLA) and PBAT/PLLA/ hydrophobic silica (ECFPLASiO2) with a different gas/water vapor permeability were used as equilibrium modified atm. packaging (EMAP) materials, and an appropriate gas concentration [O2 (0.01-0.03%), CO2 (4.58-6.62%)] was created inside the ECFPLASiO2 packaging, which led to Agaricus bernardii with higher level of cell wall components and lower level of cell wall degrading enzymes during the storage period. For the first time application of HS-SPME-GC-MS on an extract from fresh Agaricus bernardii. The results showed that volatile compounds of fresh Agaricus bernardii mainly consists of alcs., ketones and aldehydes, with 3-octanol, 3-octanone, 1-octene-3-alc. and phenylcarbinol being most abundant compounds During the storage time, the varieties and content of volatile compounds were changed in all treatments. Alcs., aldehydes, hydrocarbons and esters contents increased during the storage while ketones declined. Among all treatment groups, ECFPLASiO2 group showed higher most abundant compounds and organic acid content. The results suggest that ECFPLASiO2 film could be used to reduce the changes in cell walls and flavor components after harvest and extend the shelf life of Agaricus bernardii.

Food Packaging and Shelf Life published new progress about Agaricus bernardii. 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

Jimenez-Sanchez, Maria published the artcileUse of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar, Computed Properties of 140-11-4, the main research area is sherry vinegar aging ultrasound; Accelerated ageing; Oak; Phenolic compounds; Sherry vinegar; Ultrasound; Volatile compounds.

In the present work, the accelerated ageing process of sherry vinegar has been studied at pilot scale by means of the joint application of ultrasound, micro-oxygenation and wood chips (American oak, French oak and Spanish oak). The CIELab parameters have been studied as well as the polyphenolic and volatile content of the aged vinegar samples. Vinegars aged with American oak presented different chromatic characteristics to those aged with French and Spanish oak and a lower polyphenolic and volatile content than the latter ones. On the other hand, Spanish oak generated vinegars with a higher content of volatile compounds and an intermediate polyphenolic profile between those obtained using French and American oak. In addition, the use of ultrasound for a period between 4 and 21 days, generated vinegars with similar characteristics to others that were aged in the traditional way for between 2 and 6 mo. It has been demonstrated that the use of ultrasound, combined with micro-oxygenation and chip addition, is a technique which can accelerate the ageing process of vinegars at a pilot scale, so it could be a viable alternative to obtain sherry vinegars aged in a shorter time.

Ultrasonics Sonochemistry published new progress about Aging of materials. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

Hosseinipour, Morteza published the artcileThe antioxidant effects of hydroalcoholic extract of Ashrasi date palm on sperm parameters and DNA fragmentation in diabetic rats, Application of Methyl decanoate, the main research area is ADP sperm DNA fragmentation hydroalcoholic extract antioxidant diabetics; Ashrasi date palm; antioxidant; diabetes; oxidative stress.

Diabetes-induced oxidative stress can have adverse effects on sperm and its DNA integrity. The Ashrasi date palm (ADP) has potent antioxidant properties. The aim of this study was to evaluate the antioxidant effect of ADP hydroalcoholic extract on sperm parameters and sperm DNA fragmentation in diabetic rats. Forty male rats were randomly divided into five groups (n = 7): 1, control; 2, diabetic; 3-5, diabetic + ADP (30, 90 and 270 mg/kg for groups 3, 4 and 5, resp.). After preparation of ADP extract and its phytochem. screening, it was administered orally to rats, once a day for 5 wk. At the end of the study, sperm parameters and sperm DNA fragmentation in all groups were investigated. At doses of 90 and 270 mg/kg, ADP extract significantly increased the sperm viability compared to diabetic group 2 (p = 0.04 and p = 0.03, resp.) and resulted in a significant decrease in immotile sperm (p = 0.002 and p = 0.006, resp.). At a dose of 270 mg/kg, a considerable enhancement of forward sperm motility was observed (p = 0.04) and there was a significant decrease in sperm DNA fragmentation (p = 0.04). The findings of the present study show for the first time that the hydroalcoholic extract of ADP has protective and antioxidant effects against diabetes-induced oxidative stress and can improve sperm parameters and protect sperm DNA integrity.

Animal Models and Experimental Medicine published new progress about Antidiabetic agents. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Zhou, Guang-Jie published the artcileAccidental Spill of Palm Stearin Poses Relatively Short-Term Ecological Risks to a Tropical Coastal Marine Ecosystem, Related Products of esters-buliding-blocks, the main research area is palm stearin spill seawater pollution marine ecosystem risk assessment.

In early August 2017, a serious palm stearin pollution accident occurred in the Pearl River Estuary, South China. While there were already several palm oil related spills around the world, ecol. effects and risks of such accidents to coastal marine environments remain largely unknown. In this study, the authors found that all seawater and sediment samples collected from six coastal sites were heavily contaminated by palm stearin within one week of the accident, and their levels significantly decreased to pre-accident levels after four months. Waterborne exposure to palm stearin resulted in growth inhibition to four microalgal species (range of EC50: 9.9-212.6 mg/L) and acute mortality to four invertebrate species (range of LC50: 4.6-409.3 mg/L), while adverse chronic effects of palm stearin on the survival, development and fecundity of Tigriopus japonicus, and on the growth of Oryzias melastigma were observed Based on these results, its interim predicted no effect concentration was determined as 0.141 mg/L. The hazard quotient of palm stearin greatly exceeded one in all sites in August 2017 but returned to be <1 at four sites and <2 at the other two sites in Nov. 2017, indicating that its ecol. risk was relatively transient and short-term. Environmental Science & Technology published new progress about Artemia franciscana. 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

Qi, Dandan published the artcileCharacterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea, Formula: C9H10O2, the main research area is volatile compound oolong black tea.

Broken oolong-black tea is an innovative tea in China produced by applying characteristic manufacture crafts of broken oolong tea (bruising) and broken black tea (fermentation) on the manufacture of tea and it has both aroma features of broken oolong tea and broken black tea. The aim of this study is to investigate the differences of the volatile compounds among broken oolong-black, broken oolong and broken black tea made by Huangzhixiang (HZX) and Huangdan (HD) varieties by gas chromatog.-mass spectrometry (GC-MS) combined with chemometirc anal. The results suggested significant differences on both aroma quality and volatile compounds profile of three kinds of tea. Chemometric anal. showed that 47 and 52 differential volatile compounds were identified to distinguish three kinds of teas made by HZX and HD, resp., and the differences of volatile compounds among the tea samples were mostly quant. rather than qual. Besides, compounds with floral and fruity aroma increased in broken oolong-black tea compared with the others, while compounds with green aroma decreased in broken oolong-black tea. Quant. descriptive anal. of the aroma showed that sweet aroma was a new trait of broken oolong-black tea compared with broken oolong tea while green aroma disappeared compared with broken black tea. Our results provide the theor. and practical meaning for the application of two characteristic crafts from different tea manufacture on the innovation of tea manufacture

Food Control published new progress about Black tea beverages. 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

Xiao, Zuobing published the artcileCharacterization of the key aroma compounds in three world-famous black teas, Quality Control of 140-11-4, the main research area is hexanal 3methylbutanal betamyrcene black tea aroma compound.

The volatile compounds of three world-famous black teas (Darjeeling, DJL, Keemun, KM, and Ceylon, CL) were extracted by stir bar sorptive extraction (SBSE), and analyzed by gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry (GC-MS). The results indicated that 78, 76, and 69 volatile compounds were detected in the three tea infusions. And 9 sulfur compounds in black teas were identified by gas chromatog.-flame photometric detection (GC-FPD). In addition, a total of 42 aroma compounds were perceived and 38 compounds were identified as important aroma compounds due to their high odor activity values (OAVs), such as 3-methylbutanal (OAV: 24-82), linalool (OAV: 24-64), geraniol (OAV: 2-97), β-ionone (OAV: 54-122), and cis-jasmone (OAV: 2-119). According to the results of aroma recombination and omission experiments, 2-methylbutanal, linalool, Me salicylate and β-cyclocitral were confirmed to be the key aroma compounds in Darjeeling black tea, 3-methylbutanal, hexanal, β-myrcene, and Me salicylate were the key aroma compounds in Keemun, while β-ionone, linalool, 2-methylbutanal, and salicylaldehyde were the key aroma compounds in Ceylon black tea.

European Food Research and Technology published new progress about Black tea beverages. 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

Lee, S.-B. published the artcileEffect of inoculation strategy of non-Saccharomyces yeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines, Product Details of C10H20O2, the main research area is Campbell grape wine aroma non Saccharomyces yeat fermentation analysis.

Background and Aims : Wine made from the Campbell Early grape cultivar has less flavor than wine made from European grape cultivars. The aim of this study was to investigate the individual fermentation characteristics of several non-Saccharomyces yeasts for improving the aroma of Campbell Early wine. Methods and Results : Nine species of non-Saccharomyces yeasts were used as wine starters in single or co-fermentation with Saccharomyces cerevisiae. Several fermentation characteristics and physiol. properties were investigated. Volatile higher alc. and ester compounds were also analyzed by GC/MS and by principal component anal. Single-fermented wines showed different fermentation kinetics, whereas co-fermented wines showed similar, but slightly different, fermentation kinetics depending on their ethanol tolerance. Principal component anal. indicated that the composition of both volatile higher alcs. and esters was distinguishable between single and co-fermented wines, but volatile esters in co-fermented wines were more widely distributed compared to that in single fermented wines. Conclusions : The fermentation kinetics of each strain was different. Volatile esters were more affected by co-fermentation than volatile higher alcs., which were produced during the early phase of fermentation Moreover, interactions among the various volatile aromatic compounds affected the final wine aroma. Significance of the Study : These findings could provide valuable information to researchers and winemakers on the enhancement of wine aroma using non-Saccharomyces yeasts.

Australian Journal of Grape and Wine Research published new progress about Candida quercitrusa. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

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

Van Wyk, Niel published the artcileAssessing the oenological potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii strains in mixed-culture grape must fermentation with Saccharomyces cerevisiae, Recommanded Product: Ethyl octanoate, the main research area is non Saccharomyces yeast Nakazawaea ishiwadae mixed culture fermentation wine.

Recently, there has been a growing interest in the role of non-Saccharomyces yeast (NSY) as a coculturing partner with Saccharomyces cerevisiae during grape must fermentation We investigated three new strains, namely Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii, for their oenol. potential in mixed-culture micro-vinifications with S. cerevisiae Vin13 using Muscaris grape must. None of the NSY strains impeded the fermentation performance as all the mixed-culture experiments finished at the same time. Coculturing with N. ishiwadae yielded significantly higher concentrations of Et and acetate esters in the final wine product. Apart from higher acetic acid levels, wines produced with C. railenensis and D. hansenii yielded much lower esters concentrations The concentrations of certain terpenes and norisoprenoids were also significantly modulated in the mixed-culture fermentations This study reveals the rarely reported species of N. ishiwadae as a promising coculturing partner for increasing aroma-active compounds in a wine.

Fermentation published new progress about Candida railenensis. 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

Lekkala, Chinnari published the artcileCopper-Catalyzed One-Pot Synthesis of 2,5-Disubstituted 1,3,4-Oxadiazoles from Arylacetic Acids and Hydrazides via Dual Oxidation, Recommanded Product: Methyl octanoate, the main research area is arylacetic acid hydrazide cuprous chloride catalyst oxidative decarboxylation heterocyclization; phenyl oxadiazole preparation.

A simple and efficient protocol was developed to access sym. and unsym. 2,5-disubstituted 1,3,4-oxadiazoles from arylacetic acids and hydrazides via copper-catalyzed dual oxidation under an oxygen atm. Oxidative decarboxylation of arylacetic acids and oxidative functionalization of the imine C-H bond were the key steps. This was the first example of the synthesis of 2,5-disubstituted 1,3,4-oxadiazoles through dual oxidation in one-pot. Avoidance of the expensive ligand and high yield of the products were advantageous features of the developed method.

ACS Omega published new progress about C-H bond activation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.

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

Badoei-dalfard, Arastoo published the artcileLipase immobilization on glutaraldehyde activated graphene oxide/chitosan/cellulose acetate electrospun nanofibrous membranes and its application on the synthesis of benzyl acetate, Formula: C9H10O2, the main research area is glutaraldehyde graphene oxide chitosan cellulose acetate electrospun nanofibrous membrane; Benzyl acetate; Characterization; Electrospinning; Lipase immobilization; Nanofiber membranes.

In this research, lipase Km12 was immobilized on the glutaraldehyde-activated graphene oxide/chitosan/cellulose acetate nanofibers (GO/Chit/CA NFs) prepared by the electrospinning method. This immobilized lipase exhibited a higher activity value than the free lipase in the acidic pH region. This enzyme showed a 10 °C shift in the maximum temperature activity. Results displayed that the Vmax value of NFs-lipase was 0.64 μmol/min, while it was gained 0.405 μmol/min for the free lipase. The activity of NFs-lipase was reserved 100% after 10 min maintaining at 60 °C, in which the free lipase only kept 75% of its original activity. Moreover, a 20% enhancement in the lipase activity was observed for NFs-lipase after 180 min of incubation at 60 °C, compared to the free enzyme. Reusability studies exhibited that the immobilized lipase well-kept 80% of its original activity after 10 cycles of reusing. Results displayed that 14% of the protein was leaked from NFs-lipase at the same condition. Transesterification results indicated that the free lipase exhibited 65% and 85% conversation level of benzyl acetate after 12 and 24 h of incubation. Besides, the immobilized lipase showed 80% and 95% conversation level at the same condition. These results indicated the high performance of free and immobilized lipase in the production of benzyl acetate for applications in the perfume and cosmetic industries.

Colloids and Surfaces, B: Biointerfaces published new progress about Crosslinking agents. 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