Tag: M.W=150-200

Park, SoYoon published the artcilePhysicochemical properties and volatile formation mechanism of medium-chain triacylglycerols during heating, Computed Properties of 111-11-5, the main research area is heptanal volatile compound main chain triglycerol heating; degradation mechanism; medium-chain triacylglycerol; thermal treatment; volatile profile.

Medium-chain triacylglycerols (MCTs), including caprylic acid (C8), a mixture of caprylic acid and capric acid (C8+C10), and high-MCT coconut oil (HMCO), were heated at 180°C. Their volatile profiles were analyzed to determine the MCT degradation mechanisms. As heating time increased to 10 h, secondary oxidation products and acid value of all samples increased continuously. Ketones, alkanes, fatty acid anions, fatty acid esters, and lactones were found in all heated MCTs. 2-Hexanone and heptane were detected in C8 after 2 h of heating, and 2-heptanone, heptanal, Me octanoate, γ-octalactone, and δ-octalactone were detected after 4 h. For the C8+C10, ketones, alkanes, and aldehydes were first observed Hydrolysis and decarboxylation seem to occur first for ketone and alkane formation. Cracking and cyclization may occur later for fatty acid esters and lactones in heated MCTs. This result can help to understand thermal decomposition mechanisms of saturated fatty acids like MCTs. Medium-chain triacylglycerols (MCTs) have been used in cosmetic and fragrance industries due to their high oxidative stability, relatively high polarity, and smooth textures. In addition, MCTs have gained popularity among consumers for their health beneficial effects. MCTs could be used as major continuous phases for many food ingredients receiving high thermal energy for cooking. The results of this study can provide basic and useful information on the physicochem. properties and thermally decomposed volatile profiles from MCTs, which can help to produce stable processed products with lengthy shelf-lives in the food industry.

Journal of Food Science published new progress about Coconut oil 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, Computed Properties of 111-11-5.

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

Kinjuit, Henzilenah published the artcileFormulation and evaluation of hair shampoo containing tea tree (Melaleuca alternifolia) oil and virgin coconut (Cocos nucifera) oil, HPLC of Formula: 110-42-9, the main research area is tea tree virgin coconut oil hair shampoo formulation.

Tea Tree oil (TTO) contains beneficial properties such as antibacterial, antimicrobial, antiviral and anti-fungal. Whereas, the medium chain fatty acids in Virgin Coconut oil (VCO) able to protect hair follicles from heat, restoring hair’s moisture and other damage. This paper describes the phys. properties of seven hair shampoo formulations containing differing amount of TTO and VCO. The essential oils (TTO) applied in these formulations were extracted from fresh tea trees using steam distillation method and the VCO was produced from fermentation of fresh mature kernel coconut. Gas Chromatog.-Mass Spectrometry (GC-MS) anal. was conducted to determine the essential oil components of TTO and fatty acid composition of VCO. The shampoo formulations were subjected to evaluation of several parameters namely organoleptic, pH, viscosity, total solid content, foam stability, and dirt dispersion. The results show that the TTO was composed of terpene hydrocarbons with terpinene-4-ol as the major component; meanwhile lauric acid is major component of VCO. All the shampoo formulations were acid-balanced with pH range between 6.23 – 6.43; total solid contents were between 29.92 – 35.61%; stable foaming with the same foam volume for 4 min and no dirt was observed Rheol. test showed formulation with 6% TTO (0% VCO) has pseudo-plastic behavior and relatively lower total solid content which are desirable attributes in hair shampoo. Overall, TTO- and VCO-containing shampoo formulations showed ideal physicochem. properties for hair cleansing and treatments.

Journal of Physics: Conference Series published new progress about Coconut oil Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, HPLC of Formula: 110-42-9.

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

Kinjuit, Henzilenah published the artcileFormulation and evaluation of hair shampoo containing tea tree (Melaleuca alternifolia) oil and virgin coconut (Cocos nucifera) oil, Recommanded Product: Methyl octanoate, the main research area is tea tree virgin coconut oil hair shampoo formulation.

Tea Tree oil (TTO) contains beneficial properties such as antibacterial, antimicrobial, antiviral and anti-fungal. Whereas, the medium chain fatty acids in Virgin Coconut oil (VCO) able to protect hair follicles from heat, restoring hair’s moisture and other damage. This paper describes the phys. properties of seven hair shampoo formulations containing differing amount of TTO and VCO. The essential oils (TTO) applied in these formulations were extracted from fresh tea trees using steam distillation method and the VCO was produced from fermentation of fresh mature kernel coconut. Gas Chromatog.-Mass Spectrometry (GC-MS) anal. was conducted to determine the essential oil components of TTO and fatty acid composition of VCO. The shampoo formulations were subjected to evaluation of several parameters namely organoleptic, pH, viscosity, total solid content, foam stability, and dirt dispersion. The results show that the TTO was composed of terpene hydrocarbons with terpinene-4-ol as the major component; meanwhile lauric acid is major component of VCO. All the shampoo formulations were acid-balanced with pH range between 6.23 – 6.43; total solid contents were between 29.92 – 35.61%; stable foaming with the same foam volume for 4 min and no dirt was observed Rheol. test showed formulation with 6% TTO (0% VCO) has pseudo-plastic behavior and relatively lower total solid content which are desirable attributes in hair shampoo. Overall, TTO- and VCO-containing shampoo formulations showed ideal physicochem. properties for hair cleansing and treatments.

Journal of Physics: Conference Series published new progress about Coconut oil 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

Shojaei Zinjanab, Maryam published the artcileNatural flavor biosynthesis by lipase in fermented milk using in situ produced ethanol, SDS of cas: 123-29-5, the main research area is Kluyveromyces Lactobacillus ethanol lipase fermented milk; Ethyl ester; Kluyveromyces; Lactobacillus; Palatase®; Solid phase microextraction (SPME).

Abstract: Many flavoring agents on the market are extracted from natural sources or synthesized chem. Due to the disadvantages of both methods, biotechnol. is becoming a promising alternative. In this study, short chain Et esters with fruity notes were biosynthesized in UHT whole milk via coupling ethanolic fermentation with lipase (Palatase) transesterification. Kluyveromyces marxianus, Lactobacillus fermentum and Lb. paracasei were used for fermentation Milk fat was esterified with in situ produced ethanol by adding lipase at 0, 8 and 24 h of fermentation Viable cell counts and pH were monitored during 48 h fermentation period. Flavor active Et esters, ethanol and free fatty acids were analyzed using headspace SPME-GC. Free fatty acid levels were lower in K. marxianus samples than lactobacilli. K. marxianus produced higher amounts of ethanol and esters than lactic acid bacteria. Viable cell counts decreased after lipase application at 0 and 8 h, possibly due to fatty acid production Addition of lipase at 24 h resulted in improved cell counts as well as ethanol and ester production in the case of K. marxianus. This study demonstrated that fermenting milk with alc. producing cultures in conjunction with lipase application can be an alternative to artificial flavorings in fermented milks. Graphic abstract: [graphic not available: see fulltext].

Journal of Food Science and Technology (New Delhi, India) published new progress about Fatty acids 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, SDS of cas: 123-29-5.

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

Ohlmann, Dominik M. published the artcileRegioselective Synthesis of β-Aryl- and β-Amino-Substituted Aliphatic Esters by Rhodium-Catalyzed Tandem Double-Bond Migration/Conjugate Addition, Recommanded Product: Ethyl 5-methylhex-5-enoate, the main research area is unsaturated ester rhodium phosphite catalyst isomerization conjugate addition; arylborate amine nucleophile conjugate addition unsaturated ester; ester aryl amino substituted derivative preparation.

Rhodium-phosphite catalysts were found to effectively mediate double-bond migrations within unsaturated esters. Once the double-bond is in conjugation with the carboxylate group, they also catalyze the Michael addition of carbon and nitrogen nucleophiles. In the presence of these catalysts, unsaturated carboxylates enter a dynamic equilibrium of positional and geometrical double-bond isomers. The conjugated species are continuously removed through 1,4-additions with formation of β-amino esters or β-arylated products, depending on the nucleophile employed. The applicability of both protocols to a range of substrates, such as fatty esters of different chain lengths and double-bond positions, and several nucleophiles including arylborates and primary and secondary amines, is demonstrated.

Chemistry – A European Journal published new progress about Aliphatic esters Role: SPN (Synthetic Preparation), PREP (Preparation) (β-aryl). 39495-82-4 belongs to class esters-buliding-blocks, name is Ethyl 5-methylhex-5-enoate, and the molecular formula is C9H16O2, Recommanded Product: Ethyl 5-methylhex-5-enoate.

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

Liu, Xing published the artcileEffect of mixed fermentation with Pichia fermentans, Hanseniaspora uvarum, and Wickeramomyces anomala on the quality of fig (Ficus carica L.) wines, Computed Properties of 106-32-1, the main research area is fermentation Pichia fermentans Hanseniaspora uvarum Wickeramomyces anomala fig wine.

This study aimed at evaluating the quality of fig wines that co-fermented by three non-Saccharomyces. Four suitable ratios were selected for co-fermentation, and the fermentation performance of fig wines was compared with fig juice and the pure fermentation of Saccharomyces. High performance liquid chromatog. was used to analyze organic acids and mono-phenols in fig wines, and the amino acid analyzer was used to detect free amino acids. The results showed that fig wines fermented by non-Saccharomyces had higher contents of organic acids and mono-phenols. Head space solid phase microextraction method and analyzed by gas chromatog. mass spectrometry was used to detect 48 aroma compounds in fig wines, and the results revealed that co-fermentation by non-Saccharomyces could obtain up to 38 aroma compounds, which was superior to 30 substances obtained from fermentation by Saccharomyces. Principal component anal. was used to detect pos. correlations between samples and aroma compounds The results showed that there were significant differences in the aroma compounds in the different samples. Non-Saccharomyces played an important role in the aroma and flavor of fruit wine, and were used as an auxiliary starter culture to improve the effect of Saccharomyces fermentation The research on non-Saccharomyces in the literature was limited to the use of non-Saccharomyces alone for fermentation, and the fermentation performance was much worse than Saccharomyces. In this study, three non-Saccharomyces were selected for co-fermentation The result revealed that pleasant fig wine could be obtained by co-fermentation of non-Saccharomyces without a Saccharomyces starter culture, which provided a significant reference for the subsequent research on non-Saccharomyces and fig wines.

Journal of Food Processing and Preservation published new progress about Amino acids 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, Computed Properties of 106-32-1.

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

Kamiyoshihara, Yusuke published the artcileFunctional divergence of principal alcohol o-acyltransferase for biosynthesis of volatile acetate esters among tomato wild species (Solanum Sect. Lycopersicon), Product Details of C9H10O2, the main research area is AAT1 acetate ester Solanum Lycopersicon; Alcohol o-acyltransferase; Fruit flavor; Lycopersicon; Tomato wild species; Volatile esters.

Volatile esters are the chems. that have multiple physiol. functions including plant defense responses and reproduction From a human perspective, the esters largely contribute to the fruity aroma of freshy fruits. Composition of volatile esters show a significant diversity among the wild tomato species (Solanum sect. Lycopersicon). To address the basis for this divergence, here we conducted functional anal. of a gene encoding major alc. o-acyltransferase (AAT1) that catalyzes volatile ester formation. Although AAT1 transcripts were highly expressed in the ripe fruits of all the wild species examined, their enzymic properties significantly differed due to amino acid sequence variations. Notably, AAT1s from S. pennellii showed the highest ability to produce acetate esters whereas AAT1s from S. neorickii, S. chmielewskii and S. habrochaites had the lowest activities. Further, screenings using domain-swapped or point-mutated AAT1s allowed us to identify Met/Thr352 as one of the critical residues related to the transferase activity with acetyl-CoA. This finding is potentially applied to aroma engineering in which a site-directed mutagenesis at this position in alc. o-acyltransferases could enable to manipulate volatile ester levels in ripe fruits.

Plant Science (Shannon, Ireland) published new progress about Amino acids 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, Product Details of C9H10O2.

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

Ramadan, Nehal S. published the artcileNutrient and sensory metabolites profiling of Averrhoa Carambola L. (starfruit) in the context of its origin and ripening stage by GC/MS and chemometric analysis, COA of Formula: C9H18O2, the main research area is Averrhoa nutrient sensory metabolite ripening GC MS; A. Carambola L.; GC-MS; Oxalidaceae; SPME; diabetes type-2; primary metabolites; volatiles.

Averrhoa carambola L. is a tropical tree with edible fruit that grows at different climatic conditions. Despite its nutritive value and reported health benefits, it is a controversial fruit owing to its rich oxalate content. The present study aimed at investigating aroma and nutrient primary metabolites distribution in A. carambola fruits grown in Indonesia, Malaysia (its endemic origin) vs. Egypt, and at different ripening stages. Two techniques were employed to assess volatile and non-volatile metabolites including headspace solid-phase micro-extraction (HS-SPME) joined with gas chromatog. coupled with mass-spectrometry (GC-MS) and GC-MS post silylation, resp. Twenty-four volatiles were detected, with esters amounting for the major class of volatiles in Egyptian fruit at ca. 66%, with Me caproate as the major component, distinguishing it from other origins. Primary metabolites profiling led to the identification of 117 metabolites viz. sugars, polyols and organic acids. Fructose (38-48%) and glucose (21-25%) predominated sugar compositions in ripe fruits, whereas sorbitol was the major sugar alc. (2.4-10.5%) in ripe fruits as well. Oxalic acid, an anti-nutrient with potential health risks, was the major organic acid detected in all the studied fruits (1.7-2.7%), except the Malaysian one (0.07%). It increases upon fruit ripening, including considerable amounts of volatile oxalate esters detected via SPME, and which must not be omitted in total oxalate determinations for safety assessments.

Molecules published new progress about Amino acids 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, COA of Formula: C9H18O2.

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

Thompson-Witrick, Katherine A. published the artcileNitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer, Name: Ethyl octanoate, the main research area is nitrogen amino acid total ester beer.

Malt is an essential ingredient in beer; not only because it provides yeast with essential nutrients such as amino acids and fermentable sugars, it also adds to the beer’s color, body and flavor. The objective of this project was to look at the initial concentration of total nitrogen (TN) found within base malts of different varietal and cultivar origins and its impact on the esters produced in beers made using these malts. The exptl. beer was brewed with a target OG of 10° Plato wort using five different base malts; four of which were produced by independent craft maltsters (Texas, Oregon, Indiana, and Canada) and a macro-industrial produced malt served as the control. TN and free amino nitrogen (FAN) were analyzed and compared with volatile and semi-volatile flavor anal. in order to identify correlations between nitrogen concentration and ester development within the final beer. One-way ANOVA coupled with a Tukey HSD paired comparison test was run to determine statistical differences in TN and FAN, while Kruskal-Wallis one-way anal. of variance test was utilized to determine statistical differences between total esters production TN wort values ranged from 627 to 909 mg/L, while FAN wort values ranged from 191 to 467 mg FAN/L. There were statistical differences seen between all of the beers in total ester production The beers produced with malts of higher TN resulted in greater ester production From this, one can conclude that there is a correlation between a malt’s TN and esters produced in the final beer product.

Journal of the American Society of Brewing Chemists published new progress about Amino acids 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, Name: Ethyl octanoate.

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

Thompson-Witrick, Katherine A. published the artcileNitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer, Product Details of C11H22O2, the main research area is nitrogen amino acid total ester beer.

Malt is an essential ingredient in beer; not only because it provides yeast with essential nutrients such as amino acids and fermentable sugars, it also adds to the beer’s color, body and flavor. The objective of this project was to look at the initial concentration of total nitrogen (TN) found within base malts of different varietal and cultivar origins and its impact on the esters produced in beers made using these malts. The exptl. beer was brewed with a target OG of 10° Plato wort using five different base malts; four of which were produced by independent craft maltsters (Texas, Oregon, Indiana, and Canada) and a macro-industrial produced malt served as the control. TN and free amino nitrogen (FAN) were analyzed and compared with volatile and semi-volatile flavor anal. in order to identify correlations between nitrogen concentration and ester development within the final beer. One-way ANOVA coupled with a Tukey HSD paired comparison test was run to determine statistical differences in TN and FAN, while Kruskal-Wallis one-way anal. of variance test was utilized to determine statistical differences between total esters production TN wort values ranged from 627 to 909 mg/L, while FAN wort values ranged from 191 to 467 mg FAN/L. There were statistical differences seen between all of the beers in total ester production The beers produced with malts of higher TN resulted in greater ester production From this, one can conclude that there is a correlation between a malt’s TN and esters produced in the final beer product.

Journal of the American Society of Brewing Chemists published new progress about Amino acids 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, Product Details of C11H22O2.

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