Tag: M.W=150-200

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, Application In Synthesis of 106-32-1, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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, Application In Synthesis of 106-32-1.

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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, COA of Formula: C11H22O2, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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, COA of Formula: C11H22O2.

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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, Computed Properties of 111-11-5, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, SDS of cas: 123-29-5, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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

Asadollahei, Majid Vakil published the artcileEffect of elicitors on secondary metabolites biosynthesis in Zataria multiflora Boiss., Related Products of esters-buliding-blocks, the main research area is copperoxide nanoparticle chitin elicitation thymol carvacrol Zataria microprobagation GCMS.

Zataria multiflora Boiss.(ZM) is an aromatic herb that is used in various industries, especially in pharmaceuticals and food. However, the inducer effect of elicitors on ZM, with the aim of increasing the bioactive compounds production, is understudied. This study analyzes the influence of a biotic (chitin) and abiotic (copper nanoparticle) elicitor on ZM under in vitro and greenhouse conditions. In the first step, having established in Murashige and Skoog medium (MS) based on the node culture method, the explants transferred to media with different blended to survey the improvements in growth. The modified MS having faster growth and propagation in ZMs was chosen. In the second step, when explants were grown and rooted enough, they were transmitted to the media of elicitors, including four copper oxide nanoparticle concentrations (0, 25, 50, & 100 mg L-1) and four chitin concentrations (0, 50, 100 & 200 mg L-1) at two exposure times (5 and 10 days) to measure biochem. attributes. The anal. showed that the highest contents of the total phenolic (6.44 mg g-1 FW), anthocyanins (39.59 mg g-1 FW), flavonols (0.76 mg g-1 FW), and flavonoids (0.97 mg g-1 FW) compounds were observed in the elicited ZMs. In addition, the components of secondary metabolites were identified by gas chromatog.-mass spectrometry (GC-MS) anal. It was revealed that the highest amount of thymol and carvacrol, as the main compositions of ZM, was in the copper oxide nanoparticle (2.51% and 38.03% resp.), control (2.34% and 28.51% resp.), and chitin (1.92% and 9.84% resp.) ZMs in turn. The present research indicates that choosing an appropriate elicitor, concentration, and exposure time for augmenting the production of bioactive compounds in each plant species is consequential so as to provide the possibility of utilizing in industry.

Industrial Crops and Products published new progress about Anthocyanins 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, Related Products of esters-buliding-blocks.

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

Devi, Apramita published the artcileTiming of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines, Recommanded Product: Ethyl octanoate, the main research area is Oenococcus Lactobacillus malolactic culture polyphenolics volatile sensory profile.

Malolactic fermentation (MLF) is a secondary wine fermentation resulting from lactic acid bacteria (Oenococcus oeni or Lactobacillus plantarum), especially in cool climates. MLF reduces acidity, improves body, mouthfeel, aroma complexity, and stabilizes the wine. Nevertheless, the traditional MLF using single culture is often associated with stuck fermentation, increased volatile acidity and color loss in wine. Thus, studies on mixed blend of L. plantarum and O. oeni to improve chem. and sensory profiles are gaining importance. The first study on different timing of inoculation of dual malo-lactic culture for the vinification of Shiraz wine aims to understand interactions between the wine cultures (Saccharomyces cerevisiae AAV2, L. plantarum Lp 1 and O. oeni Oo 1). The wines were compared based on chem. properties, phenolic and volatile profiles, and sensory anal. The study highlighted that early or mid-inoculated MLF wines have higher anthocyanins, flavonoids, syringol, esters, vanillate derivatives, benzaldehyde, and free terpenes compared to traditional MLF wines. The wines were rated high for purple red color, tannin, body, and overall acceptability. Hence, it was concluded that the inoculation of Lp 1 and Oo 1, either after 7 or 14 days of alc. fermentation by yeast AAV2, yield the desired quality Shiraz wine.

LWT–Food Science and Technology published new progress about Anthocyanins 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, Recommanded Product: Ethyl octanoate.

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

Ashmawy, Ashraf M. published the artcileNovel allyl-ester-based polymers as flow improvers for waxy crude oil, Synthetic Route of 583-04-0, the main research area is allyl ester polymer waxy crude oil flow improver.

The deposition of paraffin wax from crude oil at low temperatures due to wax deposition, high pour point, high viscosity, and weak flow capability is among the critical and persisting challenges faced by the petroleum industry. In this study, a new para-decyloxy allyl benzoate (I10) was prepared, polymerized into HI10, and copolymerized with dioctadecyl maleate into MHI10 via the freeradical polymerization method employing azobisisobutyronitrile and toluene as the initiator and solvent, resp. The prepared monomer was characterized by spectroscopic analyses (Fourier-transform IR (FT-IR)) and proton NMR. Further, the polymers were characterized by FT-IR, and their average mol. weights were determined by gel permeation chromatog. The prepared compounds were taken in different concentrations and then tested as flow improvers of Qarun waxy crude oil using pour point depression and rheol. parameters. The results of this test indicated that MHI10 exerted the highest effect on pour point reduction and the rheol. parameters (yield value and apparent viscosity). Moreover, an increase in the efficiency of the additives was observed after increasing their concentration from 1000 to 5000 ppm.

Chemical Industry & Chemical Engineering Quarterly published new progress about Copolymers Role: FMU (Formation, Unclassified), FORM (Formation, Nonpreparative). 583-04-0 belongs to class esters-buliding-blocks, name is Allyl benzoate, and the molecular formula is C10H10O2, Synthetic Route of 583-04-0.

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

Laurent, Jitka published the artcileThe Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study, Product Details of C11H22O2, the main research area is Kluyveromyces Saccharomyces sourdough bread glucose microbial growth.

Diets low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can help reduce symptoms in 50 to 80% of patients suffering from irritable bowel syndrome. Patients are, therefore, often advised to avoid products contributing to FODMAP intake, such as cereal grain products. However, these products are nutritious staple foods and avoiding their consumption may result in nutritional deficiencies. The development of low-FODMAP, high-fiber cereal grain products is therefore desirable. This pilot-scale study shows that Kluyveromyces marxianus CBS6014 (K. marxianus) results in more fructan hydrolysis and a significantly lower final fructan level in white and whole-grain toast bread as well as in rye sourdough bread compared to a com. Saccharomyces cerevisiae baking strain. Moreover, combined fructan and fructose levels in white and whole-grain bread prepared with K. marxianus remained well below the threshold concentration for low-FODMAP products. In addition to reducing fructan levels, K. marxianus in rye sourdough bread also pos. impacted bread height. Whereas further follow-up studies are needed to assess the potential of K. marxianus for bread production fully, our study suggests that this yeast species may open exciting novel routes for the production of low-FODMAP, high-fiber products.

Food and Bioprocess Technology published new progress about Disaccharides Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Lee, Johnny W. published the artcileRedox-Neutral TEMPO Catalysis: Direct Radical (Hetero)Aryl C-H Di- and Trifluoromethoxylation, Recommanded Product: Benzyl acetate, the main research area is TEMPO catalyst heteroaryl trifluoromethoxylation; arenes; fluorination; radicals; reaction mechanisms; synthetic methods.

Applications of TEMPO· catalysis for the development of redox-neutral transformations are rare. Reported here is the first TEMPO·-catalyzed, redox-neutral C-H di- and trifluoromethoxylation of (hetero)arenes. The reaction exhibits a broad substrate scope, has high functional-group tolerance, and can be employed for the late-stage functionalization of complex druglike mols. Kinetic measurements, isolation and resubjection of catalytic intermediates, UV/visible studies, and DFT calculations support the proposed oxidative TEMPO·/TEMPO+ redox catalytic cycle. Mechanistic studies also suggest that Li2CO3 plays an important role in preventing catalyst deactivation. These findings will provide new insights into the design and development of novel reactions through redox-neutral TEMPO· catalysis.

Angewandte Chemie, International Edition published new progress about Heterocyclic aromatic compounds Role: RCT (Reactant), RACT (Reactant or Reagent). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Nguyen, Dinh Duc published the artcileTechnical and Economic Analysis of Conventional and Supercritical Transesterification for Biofuel Production, SDS of cas: 111-11-5, the main research area is potassium hydroxide catalyst castor oil biofuel transesterification.

The transesterification process with potassium hydroxide (KOH) catalyst and the methanol supercritical process were evaluated by Aspen HYSYS software. Castor oil and methanol were used as feed and alc. In order to accomplish verification, the simulation results were compared to a laboratory research. For economic anal., these results were transferred to Aspen Economic Analyzer software. Piping and process equipment cost were calculated for the two processes. Addnl., direct and indirect costs of these processes were estimated

Chemical Engineering & Technology published new progress about Aldehydes Role: FMU (Formation, Unclassified), FORM (Formation, Nonpreparative). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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