Tag: M.W=150-200

Abdulagatov, Ilmutdin M. published the artcileSimultaneously measurements of vapor-pressure, saturated liquid density, single-phase PVT properties, and thermal -pressure coefficient of methyl decanoate at high- temperatures and high-pressures, Safety of Methyl decanoate, the main research area is methyl decanoate saturated liquid density single phase PVT property.

The vapor-pressure (PS), saturated liquid d. (ρS), single-phase (PVT) properties, and thermal-pressure coefficient, γV = (∂P/∂T)V, of one of the biofuel components (Me decanoate) have been measured in the present work. The measurements were made over a temperature range from (292 to 464) K and at pressures up to 21 MPa. The measurements were performed using a high-temperature, high-pressure, nearly constant-volume adiabatic piezo-calorimeter along 16 liquid and vapor isochores between (152 and 834) kg·m – 3. Most measurements were focused in the immediate vicinity of the liquid-gas coexistence curve (single- and two-phase regions) to accurately determine the phase transition properties (PS,ρS, TS,γVS). Temperatures at the liquid-gas phase transition curve, TS(ρ), for each measured d. (isochore) were determined using the isochoric P-T break- point and abrupt behavior of the thermal-pressure coefficient techniques, γV – T curve behavior. The expanded uncertainty of the pressure (P), d. (ρ), and thermal -pressure coefficient (γV) measurements at the 95% confidence level with a coverage factor of k = 2 is estimated to be (0.05 to 0.50)% (depending on pressure range), 0.16%, and (0.12 to 1.5)% (depending on temperature and pressure), resp. The measured pressures and temperature derivatives,(∂P/∂T)V, have been used to calculate internal pressure (or energy-volume coefficient), enthalpy and entropy of vaporization, and heat capacity changes.

Fluid Phase Equilibria published new progress about Animal fats Role: PEP (Physical, Engineering or Chemical Process), PROC (Process). 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

Ayestaran, Belen published the artcileEffect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines, Name: Ethyl octanoate, the main research area is volatile wine aromatic; Carbonic maceration; PLS; Sensory properties; Tempranillo Blanco wine; Volatile compounds.

The effects of the carbonic maceration and conventional winemaking on the volatile composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied for the first time, during three consecutive vintages. Relationships between instrumental (volatiles) and sensory variables were analyzed applying partial least squares regression (PLS). Carbonic macerated wines had higher contents of alcs. and carbonyl compounds, yet lower concentrations of C6 alcs. and volatile acids than wines conventionally produced. The Odor Activity Values (OAV) exhibited an increase in wines when carbonic maceration was applied. According to the geometric mean (% GM) obtained from aroma descriptors the effect of the winemaking process was significant for seed fruit, ripe fruit and floral notes. When subjected to PLS the data from the instrumental anal. yielded a satisfactory model for the prediction of aroma descriptors in this set of wines.

Food Chemistry published new progress about Aromatic compounds Role: ANT (Analyte), PRP (Properties), ANST (Analytical 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

Lu, Peng-fei published the artcilePeach volatile emission and attractiveness of different host plant volatiles blends to Cydia molesta in adjacent peach and pear orchards, Quality Control of 111-11-5, the main research area is butyl acetate benzaldehyde monitoring Cydia.

The oriental fruit moth (OFM), Cydia (= Grapholitha) molesta, is a highly damaging pest; peaches are its primary host, and pears serve as post-peach secondary hosts during the late season in China. We collected volatiles from detached peach shoots and fruits, and identified them with gas chromatog.-mass spectrometry (GC-MS). Antennally active compounds were identified by gas chromatog.-electroantennogram detection (GC-EAD), and these were further tested in the laboratory and field. We detected consistent electroantennog. activity was for ten compounds Significantly more C. molesta females were caught with a mixture of female EAD-active compounds identified from the detached matured peach fruits (nonanal, Bu acetate, 3-methylbutyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, linalool and farnesene) than other mixtures mimicking the volatile profile from detached matured fruits or shoots. We identified a new GC-EAD active mixture from intact peach shoots composed of nonanal, (Z)-3-hexenyl acetate, (E)-β-ocimene, and 6-methyl-5-hepten-2-one. In the field test, the background odor of orchards could affect trap catches, and two peach-derived blends together with two previously known pear-derived blends were proven to be able to monitor the seasonal OFM population dispersal in adjacent orchards. These host plant blends will be effective for further designing candidate attractants for season-long C. molesta population dynamic monitoring.

Scientific Reports published new progress about Benzaldehydes 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, Quality Control of 111-11-5.

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

Kona, Rajesh published the artcileLutein and β-carotene biosynthesis in Scenedesmus sp. SVMIICT1 through differential light intensities, Quality Control of 110-42-9, the main research area is Scenedesmus lutein beta carotene light intensity; Biosynthesis Pathway; GC/MS; LC/MS; Lipids; OJIP curve.

The study evaluated the biosynthesis of lutein and β-carotene by Scenedesmus sp. SVMIICT1 under five different light intensities (50, 250, 500, 750 and 1000 μE/m2/s). Liquid chromatog./mass spectrometry (LC/MS) was used to determine relative quantities of lutein and β-carotene. Relatively, high lutein content of 1.43 ± 0.04 and 0.70 ± 0.02 mg/g was found with 50 and 500 μE/m2/s conditions resp. β-Carotene content was quantified as 0.15 ± 0.01, 0.1 ± 0.01 and 0.12 ± 0.02 mg/g with 50, 250 and 500 μE/m2/s conditions resp. The light intensities altered photosystem II and photosystem I. At 50 μE intensity, high chlorophyll content and high photosystem II quantum efficiency (FV/FM) was observed Low FV/FM ratio of around 0.3 was detected in high light intensities (750 μE and 1000 μE) due to photoinhibition. Lipid fraction increased with increasing light intensity and the fatty acid profiles were similar in all five conditions.

Bioresource Technology published new progress about Carbohydrates 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, Quality Control of 110-42-9.

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

Kona, Rajesh published the artcileLutein and β-carotene biosynthesis in Scenedesmus sp. SVMIICT1 through differential light intensities, Application In Synthesis of 111-11-5, the main research area is Scenedesmus lutein beta carotene light intensity; Biosynthesis Pathway; GC/MS; LC/MS; Lipids; OJIP curve.

The study evaluated the biosynthesis of lutein and β-carotene by Scenedesmus sp. SVMIICT1 under five different light intensities (50, 250, 500, 750 and 1000 μE/m2/s). Liquid chromatog./mass spectrometry (LC/MS) was used to determine relative quantities of lutein and β-carotene. Relatively, high lutein content of 1.43 ± 0.04 and 0.70 ± 0.02 mg/g was found with 50 and 500 μE/m2/s conditions resp. β-Carotene content was quantified as 0.15 ± 0.01, 0.1 ± 0.01 and 0.12 ± 0.02 mg/g with 50, 250 and 500 μE/m2/s conditions resp. The light intensities altered photosystem II and photosystem I. At 50 μE intensity, high chlorophyll content and high photosystem II quantum efficiency (FV/FM) was observed Low FV/FM ratio of around 0.3 was detected in high light intensities (750 μE and 1000 μE) due to photoinhibition. Lipid fraction increased with increasing light intensity and the fatty acid profiles were similar in all five conditions.

Bioresource Technology published new progress about Carbohydrates 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, Application In Synthesis of 111-11-5.

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

Canonico, Laura published the artcileVolatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions, Application In Synthesis of 106-32-1, the main research area is Saccharomyces yeast wine aeration condition; Ethanol reduction; Non-saccharomyces yeasts; Oxygen; Wine.

Over the last decades there has been an increase in ethanol concentration in wine. High ethanol concentration may impact neg. wine flavor and can be associated with harmful effects on human health. In this study, we investigated a microbiol. approach to reduce wine ethanol concentration, using three non-Saccharomyces yeast strains (Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces bailii) in sequential fermentations with S. cerevisiae under different aeration conditions. At the same time, we evaluated the volatile profile of the resulting reduced alc. Chardonnay wines. Results showed that the non-Saccharomyces yeasts tested were able to reduce wine ethanol concentration when oxygen was provided. Compared to S. cerevisiae wines, ethanol reduction was 1.6% volume/volume, 0.9% volume/volume and 1.0% volume/volume for M. pulcherrima, T. delbrueckii and Z. bailii sequential fermentations, resp. Under the conditions evaluated here, aeration did not affect acetic acid production for any of the non-Saccharomyces strains tested. Although aeration affected wine volatile profiles, this was depended on yeast strain. Thus, wines produced with M. pulcherrima under aeration of 0.05 volume of air per volume of culture per min (VVM) showed excessive Et acetate content, while Z. bailli wines produced with 0.05 VVM aeration had increased concentrations of higher alcs. and volatile acids. Increased concentrations of these compounds over their sensory thresholds, are likely to impact neg. on wine sensory profile. Contrarily, all three non-Saccharomyces strains under 0.025 VVM aeration conditions produced wines with reduced ethanol concentration and acceptable chem. volatile profiles.

Food Microbiology published new progress about Carbohydrates 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

Vivian Goh, Rui Min published the artcileComparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation, Product Details of C11H22O2, the main research area is Citrus volatile compound headspace solid phase microextraction SAFE.

In this work, headspace solid-phase microextraction (HS-SPME) was applied for a comparative study of the volatile profiles of flower, leaf, peel and juice from Malaysia pomelo. Different volatile profiles were observed in these different plant parts based on the anal. results obtained from HS-SPME analyzed by gas chromatog.-mass spectrometry coupled with a flame ionisation detector (GC-MS/FID). Pomelo peel contained the greatest abundance of volatiles, followed by the leaf, flower and juice. Moreover, the temperature parameters for solvent assisted flavor evaporation (SAFE) were systematically optimized using pomelo juice. The optimized water bath temperature was 20 ± 0.5 °C and condenser temperature was 20 ± 0.1 °C. In general, separation of pomelos by country was observed by principal component anal. (PCA). From the PCA loadings plot, compounds such as citronellol and α-terpineol were identified as contributors to separation in HS-SPME peel and juice resp., while nootkatone was identified in SAFE extracts Finally, the sugar and organic acid content of the pomelos were measured by high performance liquid chromatog. (HPLC).

LWT–Food Science and Technology published new progress about Carbohydrates 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, Product Details of C11H22O2.

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

Vivian Goh, Rui Min published the artcileComparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation, Formula: C11H22O2, the main research area is Citrus volatile compound headspace solid phase microextraction SAFE.

In this work, headspace solid-phase microextraction (HS-SPME) was applied for a comparative study of the volatile profiles of flower, leaf, peel and juice from Malaysia pomelo. Different volatile profiles were observed in these different plant parts based on the anal. results obtained from HS-SPME analyzed by gas chromatog.-mass spectrometry coupled with a flame ionisation detector (GC-MS/FID). Pomelo peel contained the greatest abundance of volatiles, followed by the leaf, flower and juice. Moreover, the temperature parameters for solvent assisted flavor evaporation (SAFE) were systematically optimized using pomelo juice. The optimized water bath temperature was 20 ± 0.5 °C and condenser temperature was 20 ± 0.1 °C. In general, separation of pomelos by country was observed by principal component anal. (PCA). From the PCA loadings plot, compounds such as citronellol and α-terpineol were identified as contributors to separation in HS-SPME peel and juice resp., while nootkatone was identified in SAFE extracts Finally, the sugar and organic acid content of the pomelos were measured by high performance liquid chromatog. (HPLC).

LWT–Food Science and Technology published new progress about Carbohydrates 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, Formula: C11H22O2.

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

Orellana-Palma, Patricio published the artcileEffects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice, Name: Methyl octanoate, the main research area is centrifugal freeze crystallization property pineapple juice.

Quality properties of concentrate pineapple juice obtained by block freeze crystallization (BFC) and evaporation technol. are investigated. After three concentration cycles, the solutes were approx. 3.2 times compared to the initial condition and the final color was darker than that of the fresh juice. BFC allowed for higher bioactive compounds retention than evaporation in terms of total phenolic, flavonoid, and anthocyanin content. The cryoconc. juice showed a similar aromatic profile to the fresh juice, with 26 and 23 compounds, resp. Conversely, only seven volatile compounds were identified in the evaporate sample. Finally, BFC is an effective technol. to preserve important quality properties from fresh fruit juices such as color, polyphenols, and aromatic profile.

Chemical Engineering & Technology published new progress about Carbohydrates 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, Name: Methyl octanoate.

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

Wen, Rongxin published the artcileEffect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage, Recommanded Product: Ethyl octanoate, the main research area is sodium chloride dry sausage flavor lipid protein oxidation; Harbin dry sausage; Lipid oxidation; Protein oxidation; Sodium substitutes; Volatile compound analysis.

The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein oxidation and flavor development of Harbin dry sausage was investigated. There were three salt formulations, including a control (100% NaCl), NaCl partially substituted with KCl (SS1) (70% NaCl and 30% KCl), and NaCl partially substituted with KCl combined with other components (SS2) (70% NaCl, 20% KCl, 4% lysine, 1% alanine, 0.5% citric acid, 1% Ca-lactate and 3.5% maltodextrin). The levels of lipid and protein oxidation increased in all sausages during fermentation (P < 0.05). In addition, lower oxidation of lipids and proteins were found in the SS2 treatment (P < 0.05) due to the lower NaCl concentration The SS, especially the SS2, promoted the formation of volatile compounds originated from carbohydrate and amino acid metabolism, β-lipid oxidation and esterification; however, this substitute inhibited the formation of volatile compounds originated from lipid autoxidation (P < 0.05). Overall, SS2 could improve the flavor development of Harbin dry sausage and reduce NaCl by 30%. Meat Science published new progress about Carbohydrates 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