Tag: M.W=150-200

Zhang, Yanxin published the artcileChemical variability in volatile composition among five species of genus Solidago (Asteraceae), Formula: C11H22O2, the main research area is Solidago essential oil volatile compound.

Solidago is a genus of more than 120 species of flowering plants in the Asteraceae family and mainly distributed in Americas. To explore the differences of volatile components and analyze their correlations as well variability among the five species (Solidago caesia, Solidago tortifolia, Solidago glomerata, Solidago nemoralis and Solidago rugosa) of this genus, their volatile components were determined by gas chromatog.-mass spectrometry (GC-MS) and then the principal component anal. (PCA) was carried out with PAST (PAST2.08). The results indicated that Solidago caesia almost characterized by the same chemotype with Solidago glomerata due to their common essential oil compositions b-cubebene, (1R)-(+)-α-pinene and (-)-a-cadinol while Solidago nemoralis has little variability with Solidago rugosa and with the presence of germacrene D, limonene and sabenene as the representative compounds But there is chem. variability between Solidago tortifolia and other four species. Sabenene and πcalacorene are the major volatile compounds of Solidago tortifolia.

Biochemical Systematics and Ecology published new progress about Essential oils 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, Formula: C11H22O2.

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

Dekel, Amir published the artcileThe sulcatone receptor of the strict nectar-feeding mosquito Toxorhynchites amboinensis, Computed Properties of 111-11-5, the main research area is Toxorhynchites sulcatone receptor Or4 gene; Aedes aegypti; Insect repellent; Odorant receptor; Olfaction; Toxorhynchites amboinensis.

Controlling Ae. aegypti populations and the prevention of mosquito bites includes the development of monitoring, repelling and attract-and-kill strategies that are based on understanding the chem. ecol. of these pests. Olfactory-mediated attraction to mammals has recently been linked to the mosquito Aedes aegypti odorant receptor Or4, which is activated by animal-released 6-Methyl-5-hepten-2-one (sulcatone). This odorant is also a major component of flower scents and may play a role outside animal-host seeking. To explore the role of this chem. cue, we looked at the interaction between sulcatone and an Or4 homolog expressed in the antennae of the strict nectar-feeding mosquito Toxorhynchites amboinensis. Using the two-electrode voltage clamp of Xenopus oocytes as a heterologous expression system, we show that this receptor is a high intensity sulcatone receptor comparable to its Aedes counterparts. We also show that OR4 is activated by other aliphatic ketones and is inhibited by DEET. This pharmacol. characterization suggests that sulcatone may be operating in more than one context in the Culicidae family.

Insect Biochemistry and Molecular Biology published new progress about Aedes aegypti 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

Zhang, Jingru published the artcileEvaluation of the volatile from Lonicera macranthoides obtained with different processing methods by headspace-solid-phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS), Quality Control of 106-32-1, the main research area is alc aldehyde ketone hydrocarbon terpenoid Lonicera volatile compound.

Headspace-solid-phase microextraction coupled to gas chromatog.-tandem mass spectrometry (HS-SPME-GC-MS) method was used to determine the composition and content of volatiles in dried flower buds of Lonicera macranthoides obtained by five processing methods (PMs). Sixty-five compounds were identified, which included alcs., aldehydes, ketones, hydrocarbons, acids, esters, terpenoids, and others. Alcs. were the most abundant compounds in most of the samples while acids were present in negligible amounts Samples obtained by sun drying (PM4) and by heating in an oven with a programmed temperature cycle (PM2) were characterized by higher amounts of esters and terpenoids. PM4 resulted in larger numbers of compounds albeit in lower amounts The principal component anal. confirmed that terpenoids and esters were the most prominent volatiles from PM2. The HS-SPME-GC-MS method can be used to rapidly ascertain the volatile content in L. macranthoides samples; the results herein provided provide a valuable source for comparing the effects of applying different processing methods.

Chemical Papers published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.

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

Alarcon, Marina published the artcileInactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage ”salchichon”, Recommanded Product: Ethyl nonanoate, the main research area is sodium ascorbate inactive dry yeast fermented sausage oxidative stability.

The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage ”salchichon” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochem. parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in ”salchichon” as natural preservatives providing pleasant sensory attributes to the product.

LWT–Food Science and Technology published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Alarcon, Marina published the artcileInactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage ”salchichon”, COA of Formula: C10H20O2, the main research area is sodium ascorbate inactive dry yeast fermented sausage oxidative stability.

The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage ”salchichon” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochem. parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in ”salchichon” as natural preservatives providing pleasant sensory attributes to the product.

LWT–Food Science and Technology published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

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

Chen, Chen published the artcileCharacterization of major odor-active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste, Product Details of C10H20O2, the main research area is methylbutanal 3methylbutanal benzaldehyde cheddar cheese odor active compound flavor.

A nutty flavor is desirable in Cheddar cheese and is easily accepted by most Chinese consumers. Although compounds responsible for nutty flavor in cheeses have been documented, no final conclusions have been reached. In this study, nine samples of top-selling Cheddar cheeses in the Chinese market were selected, and the odor-active compounds responsible for the nutty flavor in these samples were studied by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), sensory evaluation, and aroma addition experiment Forty-nine volatile flavor compounds were identified by GC-MS via headspace-solid-phase microextraction, and 14 odor-active compounds were identified by GC-O. It was determined that 2-methylbutanal, 3-methylbutanal, and benzaldehyde contributed to the nutty flavor of Cheddar cheese, according to Chinese tastes. The addition of suitable concentrations of these compounds to a model of Cheddar cheese without nutty flavor resulted in the perception of nutty aroma by sensory anal. These results indicate that 2-methylbutanal, 3-methylbutanal, and benzaldehyde are the key aroma-active compounds, which could make pos. contributions to the nutty flavor of Cheddar cheese and favored by Chinese consumers within a certain concentration range.

Flavour and Fragrance Journal published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Zhao, Shanshan published the artcileImpact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level, Recommanded Product: Ethyl nonanoate, the main research area is tebuconazole flavor color Merlot Sauvignon wine fermentation 2heptanol; Cabernet Sauvignon wine; Chiral tebuconazole; Color attributes; Enantiomeric level; Flavor components; Merlot wine.

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Food Chemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Zhao, Shanshan published the artcileImpact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level, HPLC of Formula: 106-32-1, the main research area is tebuconazole flavor color Merlot Sauvignon wine fermentation 2heptanol; Cabernet Sauvignon wine; Chiral tebuconazole; Color attributes; Enantiomeric level; Flavor components; Merlot wine.

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Food Chemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

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

Luan, Chunning published the artcileEffect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce, Quality Control of 123-29-5, the main research area is horseradish sauce lactic acid bacteria Saccharomyces cerevisiae flavor.

To enhance the quality or, in other words, increase the variety of horseradish sauce, two-step fermentation using lactic acid bacteria (LAB) and Saccharomyces cerevisiae is proposed for the production of the sauce. Total phenolics, acids and amino acid nitrogen contents were determined and used to assess the fermentation efficiency, while antioxidant activities, profiles of amino acids and volatile flavor compounds was used to indicate the quality of the sauce. Mol. structure determination as well as electronic tongue and sensory analyses were also conducted. Adding S. cerevisiae after 48 h of LAB fermentation resulted in higher fermentation efficiency. The sauce was noted to be fermented more fully, with increased content of amino acids by 23.10% compared with unfermented samples; its DPPH radical scavenging ability and reducing power increased by 26.26% and 33.33%, resp. The contents of alcs., esters and acids increased in the sauce. The electronic tongue and sensory evaluation showed that the sauce had good sensory quality.

LWT–Food Science and Technology published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Luan, Chunning published the artcileEffect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce, Related Products of esters-buliding-blocks, the main research area is horseradish sauce lactic acid bacteria Saccharomyces cerevisiae flavor.

To enhance the quality or, in other words, increase the variety of horseradish sauce, two-step fermentation using lactic acid bacteria (LAB) and Saccharomyces cerevisiae is proposed for the production of the sauce. Total phenolics, acids and amino acid nitrogen contents were determined and used to assess the fermentation efficiency, while antioxidant activities, profiles of amino acids and volatile flavor compounds was used to indicate the quality of the sauce. Mol. structure determination as well as electronic tongue and sensory analyses were also conducted. Adding S. cerevisiae after 48 h of LAB fermentation resulted in higher fermentation efficiency. The sauce was noted to be fermented more fully, with increased content of amino acids by 23.10% compared with unfermented samples; its DPPH radical scavenging ability and reducing power increased by 26.26% and 33.33%, resp. The contents of alcs., esters and acids increased in the sauce. The electronic tongue and sensory evaluation showed that the sauce had good sensory quality.

LWT–Food Science and Technology published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

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