Tag: M.W=150-200

Nezi, Paola published the artcileMetabolomic and Proteomic Profile of Dried Hop Inflorescences (Humulus lupulus L. cv. Chinook and cv. Cascade) by SPME-GC-MS and UPLC-MS-MS, Category: esters-buliding-blocks, the main research area is Humulus lupulus metabolomic proteomic profile.

Hop (Humulus lupulus L.) is grown mainly for the production of beer. The flowers of the female plant give it the bitter taste and pungent aroma. There are a large number of hop varieties differing in their α-acid content, essential oil levels and odor profiles. Aside from their use in brewing, more recently, hops have been used for the pharmacol. properties of its derivatives that are of great importance to the pharmaceutical industry. Hop is known to have a fairly complex chem. characterized by the presence of a variety of sesquiterpenoids, diterpenoids and triterpenoids, phytoestrogens and flavonoids. Addnl., considering the countless applications in the pharmacol. sector in recent years, a chem. characterization of the different cultivars is essential to better identify the source of specific secondary metabolites. For this purpose, the dried inflorescences of two hop cultivars, Chinook and Cascade, were investigated using Solid-Phase Microextraction-Gas Chromatog.-Mass Spectrometry and Liquid Chromatog.-Tandem Mass Spectrometry (SPME-GC-MS and LC-MS-MS) to describe their metabolomic and proteomic profile. Furthermore, thanks to an in-depth statistical survey, it was possible to carry out a comparative study highlighting interesting implications deriving from this investigative study.

Separations published new progress about Amino acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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

Nezi, Paola published the artcileMetabolomic and Proteomic Profile of Dried Hop Inflorescences (Humulus lupulus L. cv. Chinook and cv. Cascade) by SPME-GC-MS and UPLC-MS-MS, Related Products of esters-buliding-blocks, the main research area is Humulus lupulus metabolomic proteomic profile.

Hop (Humulus lupulus L.) is grown mainly for the production of beer. The flowers of the female plant give it the bitter taste and pungent aroma. There are a large number of hop varieties differing in their α-acid content, essential oil levels and odor profiles. Aside from their use in brewing, more recently, hops have been used for the pharmacol. properties of its derivatives that are of great importance to the pharmaceutical industry. Hop is known to have a fairly complex chem. characterized by the presence of a variety of sesquiterpenoids, diterpenoids and triterpenoids, phytoestrogens and flavonoids. Addnl., considering the countless applications in the pharmacol. sector in recent years, a chem. characterization of the different cultivars is essential to better identify the source of specific secondary metabolites. For this purpose, the dried inflorescences of two hop cultivars, Chinook and Cascade, were investigated using Solid-Phase Microextraction-Gas Chromatog.-Mass Spectrometry and Liquid Chromatog.-Tandem Mass Spectrometry (SPME-GC-MS and LC-MS-MS) to describe their metabolomic and proteomic profile. Furthermore, thanks to an in-depth statistical survey, it was possible to carry out a comparative study highlighting interesting implications deriving from this investigative study.

Separations published new progress about Amino acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Related Products of esters-buliding-blocks.

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

Chen, Ruyu published the artcileSynthesis of N-(methoxycarbonyl or isopropylcarbamoylmethoxyphosphonyl)-α-amino acid ester and their stereomers, Safety of Methyl 2-aminopentanoate hydrochloride, the main research area is amino acid phosphonyl preparation.

N-(methoxycarbonylmethoxyphosphonyl)-α-amino acid esters (I) were synthesized via the reaction of MeO2CP(O)ClOMe with amino acid ester hydrochlorides in the presence of a base. Compound I was aminated to yield N-(isopropylcarbamoylmethoxyphosphonyl)-α-amino acid esters (II). With l-amino acids as starting materials, the isomers of products I and II were separated and their configurations were confirmed by single crystal X-ray diffraction of II.

Science in China, Series B: Chemistry published new progress about Amino acids Role: SPN (Synthetic Preparation), PREP (Preparation) (phosphonyl). 10047-10-6 belongs to class esters-buliding-blocks, name is Methyl 2-aminopentanoate hydrochloride, and the molecular formula is C6H14ClNO2, Safety of Methyl 2-aminopentanoate hydrochloride.

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

Adabavazeh, Fatemeh published the artcileEvaluation of synthesized magnetic nanoparticles and salicylic acid effects on improvement of antioxidant properties and essential oils of Calotropis procera hairy roots and seedlings, Name: Benzyl acetate, the main research area is Calotropis hairy root seedling antioxidant essential oil; magnetic iron oxide nanoparticle salicylic acid.

Calotropis procera (Aiton) W.T. Aiton presents high levels of medicinally important terpenes and phenolics with antiinflammatory, antimicrobial, and antioxidant properties. The present study aimed to develop a suitable platform for mass production of pharmacol. metabolites and improvement of antioxidant activity of C. procera. Motivated by such aim, potential effects of Fe3O4 nanoparticles (Fe3O4 NPs) and salicylic acid (SA) on antioxidant defense response and essential oils in seedlings and hairy roots were investigated. 21-day-old seedlings were treated by five levels of Fe3O4 NPs (0, 50, 100, 150, and 200 mg L-1) and three SA concentrations (0.0, 0.05, 0.1 mM). Moreover, the hairy roots about 2 cm were transferred into MS liquid medium supplemented with the above-mentioned concentrations of Fe3O4 NPs and 0 and 0.01 mM SA. After treatment, total phenolics, flavonoids, flavonol, anthocyanin, activity of polyphenol oxidase and L-phenylalanine ammonia-lyase, ferric-reducing antioxidant power, 2, 2-diphenyl-1-picrylhydrazyl and production of essential oils were analyzed. Result demonstrated that hairy root culture is a powerful alternative for improving and inducing secondary metabolites of C. procera as compared to seedlings. Moreover, it was found that Fe3O4 NPs combined with SA have the more ability than all other treatments to improve antioxidant activity and essential oil in both seedlings and hairy roots. Here, 100 and 200 mg L-1 Fe3O4 NPs combined with 0.01 mM SA had more pronounced impact on induction of pharmacol. constituents and antioxidant activity. Results suggest that Fe3O4 NPs and SA in hairy root culture can bring great insights into development in vitro biosynthesis of valuable secondary metabolites.

Plant Cell, Tissue and Organ Culture published new progress about Anthocyanins Role: THU (Therapeutic Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Name: Benzyl acetate.

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

Saadatian, Mohammad published the artcileEvaluation of nutritional value, fatty acids and polyphenols profiles of Pyrus amygdaliformis L. grown in north-east Kurdistan regional government, Iraq, Category: esters-buliding-blocks, the main research area is Pyrus fatty acid polyphenol nutritional value Iraq; Pyrus; chlorogenic acid; natural resource; phenolic compounds; tricosanoic acid.

The present research evaluated some chem. composition in tissues from the leaves, seed, and fruits P. amygdaliformis. In leaf samples, phenolics compounds are predominated, whereas, in fruit samples, sugars, organic acid predominated. Among phenolic compounds, chlorogenic acid and fumaric acid were found in the highest amount in leaf tissue. In addition, the amounts of minerals in the fruit tissue had high values. In the P. amigdaliformis seed oil, oleic and linoleic acid were the primary fatty acids. This study shows that these wild pears have beneficial natural compounds and can also be used as a new source of natural oil.

Journal of Oleo Science published new progress about Edible oils Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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

Lin, Mandy Man-Hsi published the artcileEvaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures, Product Details of C10H20O2, the main research area is non saccharomyces yeast vineyard wine starter culture; Aroma; Fermentation; Flavour; Lipase; Non-Saccharomyces; Protease; Un-inoculated; Wine; β-Glucosidase.

The use of non-Saccharomyces yeast in conjunction with Saccharomyces cerevisiae in wine fermentation is a growing trend in the wine industry. Non-Saccharomyces, through their distinctive production of secondary metabolites, have the potential to pos. contribute to wine sensory profile. To discover new candidate strains for development as starter cultures, indigenous non-Saccharomyces were isolated from un-inoculated fermenting Shiraz musts from a South Australian vineyard (McLaren Vale wine region) and characterized. Among the 77 isolates, 7 species belonging to 5 genera (Kazachstania, Aureobasidium, Meyerozyma, Wickerhamomyces and Torulaspora) were identified by sequencing the internal transcribed spacer regions of the 5.8S rRNA gene (ITS1-5.8S-ITS2 region). The indigenous isolates were evaluated for oenol. properties, namely, ethanol tolerance, enzyme activity, and H2S production To determine their potential industrial use as starter cultures, representative isolates of each species were assessed in a sterile chem. defined grape juice and Viognier grape juice to evaluate their contribution to fermentation kinetics and production of key metabolites, including volatile compounds

International Journal of Food Microbiology published new progress about 5.8S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Lin, Mandy Man-Hsi published the artcileEvaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures, Quality Control of 140-11-4, the main research area is non saccharomyces yeast vineyard wine starter culture; Aroma; Fermentation; Flavour; Lipase; Non-Saccharomyces; Protease; Un-inoculated; Wine; β-Glucosidase.

The use of non-Saccharomyces yeast in conjunction with Saccharomyces cerevisiae in wine fermentation is a growing trend in the wine industry. Non-Saccharomyces, through their distinctive production of secondary metabolites, have the potential to pos. contribute to wine sensory profile. To discover new candidate strains for development as starter cultures, indigenous non-Saccharomyces were isolated from un-inoculated fermenting Shiraz musts from a South Australian vineyard (McLaren Vale wine region) and characterized. Among the 77 isolates, 7 species belonging to 5 genera (Kazachstania, Aureobasidium, Meyerozyma, Wickerhamomyces and Torulaspora) were identified by sequencing the internal transcribed spacer regions of the 5.8S rRNA gene (ITS1-5.8S-ITS2 region). The indigenous isolates were evaluated for oenol. properties, namely, ethanol tolerance, enzyme activity, and H2S production To determine their potential industrial use as starter cultures, representative isolates of each species were assessed in a sterile chem. defined grape juice and Viognier grape juice to evaluate their contribution to fermentation kinetics and production of key metabolites, including volatile compounds

International Journal of Food Microbiology published new progress about 5.8S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Kujundzic, Toni published the artcileEffects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine, Recommanded Product: Methyl octanoate, the main research area is Vitis wine volatile compound defoliation; defoliation; gas chromatography; volatile compounds; wine.

The aim of this study was to determine the effects of defoliation performed in the Babica red grape variety on the volatile compounds in produced wine. Three treatments were performed during 2017 and 2018: the removal of six leaves before flowering (FL) and at the end of veraison (VER), as well as control (C). Volatile compounds were analyzed using a gas chromatograph coupled to a mass spectrophotometric detector. Statistically evaluated by anal. of variance (ANOVA at the p = 0.05 level) and principal component anal. (PCA). Defoliation treatments were affected by the concentration of several compounds, but only in one year. The VER2017 treatment significantly increased the concentration of three aliphatic esters up to 8 C atoms and octanoic acid Et ester. The FL2017 treatment increased the concentration of three aliphatic alcs. The FL2018 treatment has significantly enhanced the concentration Et cinnamate but decreased the concentrations of eugenol and dihydro-2-methyl-3(2H)-thiophenone. Both defoliation treatments reduced the concentration of γ-decanolactone in 2017. Aldehydes, monoterpenoles, and monoterpenes remained unaffected by the defoliation treatments. Vintage was found to be the largest source of variability for most volatile compounds under investigation, which was confirmed by PCA. The effect of defoliation in the mild-Mediterranean climate was found to mostly depend on seasonal weather conditions.

Molecules published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Kujundzic, Toni published the artcileEffects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine, Quality Control of 123-29-5, the main research area is Vitis wine volatile compound defoliation; defoliation; gas chromatography; volatile compounds; wine.

The aim of this study was to determine the effects of defoliation performed in the Babica red grape variety on the volatile compounds in produced wine. Three treatments were performed during 2017 and 2018: the removal of six leaves before flowering (FL) and at the end of veraison (VER), as well as control (C). Volatile compounds were analyzed using a gas chromatograph coupled to a mass spectrophotometric detector. Statistically evaluated by anal. of variance (ANOVA at the p = 0.05 level) and principal component anal. (PCA). Defoliation treatments were affected by the concentration of several compounds, but only in one year. The VER2017 treatment significantly increased the concentration of three aliphatic esters up to 8 C atoms and octanoic acid Et ester. The FL2017 treatment increased the concentration of three aliphatic alcs. The FL2018 treatment has significantly enhanced the concentration Et cinnamate but decreased the concentrations of eugenol and dihydro-2-methyl-3(2H)-thiophenone. Both defoliation treatments reduced the concentration of γ-decanolactone in 2017. Aldehydes, monoterpenoles, and monoterpenes remained unaffected by the defoliation treatments. Vintage was found to be the largest source of variability for most volatile compounds under investigation, which was confirmed by PCA. The effect of defoliation in the mild-Mediterranean climate was found to mostly depend on seasonal weather conditions.

Molecules published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Sireyil, Gulnazar published the artcileEffects of onion paste on flavor of a different kind of bread (naan) analyzed with E-Nose and GC-IMS, Safety of Benzyl acetate, the main research area is onion paste flavor bread ENose GCIMS.

In this study, electronic nose (E-Nose) and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of naan (a different kind of bread with a round/circle shape, and naan is largely taken as favorite food in Xinjiang Uyghur Autonomous Region, China). The results showed that the E-Nose anal. could distinguish six kinds of naan flavor generated due to different amounts of onion paste. A total of 24 known volatile components were detected by GC-IMS, including alkanes, alkenes, phenols, esters, ketones, aldehydes, heterocycles, etc. Cluster anal. and principal component anal. (PCA) showed that six kinds of naan with different amounts of onion paste could be distinguished by flavor compounds The reliable results derived by GC-IMS, PCA, and linear discriminant anal. in this study can provide precise theor. guidance for revealing the formation of the flavor of similar bread products like naan. Novelty impact statement : Electronic nose and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of round/circle bread (naan). Electronic nose and GC-IMS anal. showed that different flavors and 24 known volatile components were generated due to different amounts of onion paste.

Journal of Food Processing and Preservation published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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