Tag: M.W=150-200

Qi, Heting published the artcileCharacteristic volatile fingerprints and odor activity values in different citrus-tea by HS-GC-IMS and HS-SPME-GC-MS, Quality Control of 110-42-9, the main research area is odorant odor citrus tea HS GC IMS SPME MS; HS-GC-IMS; HS-SPME-GC-MS; OAV; citrus-tea; orthogonal partial least squares discrimination analysis; volatile components.

Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatog.-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component anal., the samples from different citrus teas were significantly separated Visualization anal. based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production

Molecules published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Blackford, C. L. published the artcileExploring the influence of grape tissues on the concentration of wine volatile compounds, Recommanded Product: Ethyl octanoate, the main research area is volatile compound grape tissue skin seed wine flavor.

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm.

Australian Journal of Grape and Wine Research published new progress about Aromatic compounds 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

Blackford, C. L. published the artcileExploring the influence of grape tissues on the concentration of wine volatile compounds, Recommanded Product: Methyl decanoate, the main research area is volatile compound grape tissue skin seed wine flavor.

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm.

Australian Journal of Grape and Wine Research published new progress about Aromatic compounds 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, Recommanded Product: Methyl decanoate.

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

Blackford, C. L. published the artcileExploring the influence of grape tissues on the concentration of wine volatile compounds, Name: Benzyl acetate, the main research area is volatile compound grape tissue skin seed wine flavor.

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm.

Australian Journal of Grape and Wine Research published new progress about Aromatic compounds 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, Name: Benzyl acetate.

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

Li, Chao published the artcileQuantitative structure-activity relationship models for predicting reaction rate constants of organic contaminants with hydrated electrons and their mechanistic pathways, Product Details of C9H10O2, the main research area is organic contaminant hydrated electron pathway reaction rate constant QSAR; Hydrated electron (e(aq)(−)); QSAR models; Quantum chemical calculation; Second order rate constants; Single electron transfer.

The hydrated electron (e-aq)-based reduction processes are promising for removing organic pollutants in water engineering systems. The reductive kinetics, especially the second order rate constants (keaq-) of e-aq with organic compounds, is important for evaluating and modeling the advanced reduction processes. In this study, the keaq-values for aliphatic compounds and phenyl-based compounds are, for the first time, modeled by the quant. structure-activity relationship (QSAR) method. The structural features governing the reactivity of two classes of organic compounds toward e-aq were revealed, and the energy of the LUMO (ELUMO), one-electron reduction potential (ERED) and polarizability (a) were found to be the important mol. parameters in both two models. The built QSAR models provide robust predictive tools for estimating the removal of emerging pollutants using e-aq during wastewater treatment processes. Addnl., quantum chem. calculations were employed to probe into the mechanism and feasibility of the single electron transfer (SET) pathway in the e-aq-based reduction process. The thermodn. investigation suggests that the compounds with electron-withdrawing groups tend to possess higher keaq- and lower Gibbs free energy (ΔGSET) and Gibbs free energies of activation (Δ‡GoSET) than the ones with electron-donating groups, indicating the SET process occurs more readily. It is also found that the refractory halogenated compounds can achieve dehalogenation via the SET pathway.

Water Research published new progress about Benzenoid aromatic compounds 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

Gao, Meiping published the artcileSource profiles and emission factors of VOCs from solvent-based architectural coatings and their contributions to ozone and secondary organic aerosol formation in China, COA of Formula: C9H10O2, the main research area is ozone volatile organic compound solvent architectural coating emission; Emission factors and inventories; Ozone and secondary organic aerosol (SOA); Priority control analysis; Solvent-based architectural coating emissions; Source profiles; Volatile organic compounds (VOCs).

Volatile organic compounds (VOCs) from solvent-based architectural coatings (SBACs) play an important role in photochem. air pollution with increasing consumption of architectural coatings in China. In this study, we collected 148 typical SBACs of 3 types in China. The TVOC emission factors and source profiles were established, the contributions of SBACs to ozone and secondary organic aerosol (SOA) formation were investigated. The VOC emissions and O3 and SOA amounts formed in chem. reactions from SBACs in 2017 were estimated Key organic groups and VOC species with high reactivity were identified. According to the results, the TVOC emission factors were 507.17 g L-1 for solvent-based anticorrosive coatings, 381.34 g L-1 for solvent-based floor coatings and 459.68 g L-1 for solvent-based fire-retardant coatings. The VOC emissions were 186,902.11 t, 88,225.41 t and 71,352.32 t; the O3 amounts formed were 742,001.39 t, 397,896.60 t and 244,738.46 t; the SOA amounts formed were 3934.29 t, 2488.04 t and 1104.61 t, resp., from 3 types of SBACs in 2017. The O3 production factors were 1781.82 g O3 (kg paint)-1, 1457.50 g O3 (kg paint)-1 and 1176.63 g O3 (kg paint)-1, the SOA production factors were 9.45 g SOA (kg paint)-1, 9.11 g SOA (kg paint)-1 and 5.31 g SOA (kg paint)-1, for 3 types of SBACs. Priority should be given to organic group of aromatics and top 17 VOC species with high reactivity for O3 and SOA eliminating strategies, especially three xylenes (o-xylene, m-xylene and p-xylene), ethylbenzene, tri-Me benzenes (1,3,5-tri-Me benzene, 1,2,3-Tri-Me benzene) and toluene.

Chemosphere published new progress about Acids Role: ANT (Analyte), POL (Pollutant), ANST (Analytical Study), OCCU (Occurrence). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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

Leng, Feng published the artcilePost-veraison different frequencies of water deficit strategies enhance Reliance grapes quality under root restriction, Related Products of esters-buliding-blocks, the main research area is Vitis fruit quality root veraison water deficit; Post-veraison; Primary and secondary metabolites; Vitis vinifera L.; Water deficit.

In this study, two water deficit treatments in the same amount of water but with different frequencies (T1: 2.5 L per 4 d and T2: 5 L per 8 d) were performed on Reliance grapevines from veraison until harvest to explore their effects on grape berries quality under root restriction. Results showed that glucose, fructose and sucrose contents were increased, while malic acid, tartaric acid and citric acid contents were decreased under two treatments. Meanwhile, water deficits also promoted the accumulation of phenylalanine and proline. For phenols, anthocyanins, resveratrol and flavonols contents in the water deficit groups were significantly higher than those in the control group. In addition, two water deficit treatments increased the characteristic aromas contents, especially the esters contents. Overall, T2 treatment had a better effect than T1 treatment. This study provided an idea for improving water use efficiency and grape quality.

Food Chemistry published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (titratable). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Leng, Feng published the artcilePost-veraison different frequencies of water deficit strategies enhance Reliance grapes quality under root restriction, Computed Properties of 106-32-1, the main research area is Vitis fruit quality root veraison water deficit; Post-veraison; Primary and secondary metabolites; Vitis vinifera L.; Water deficit.

In this study, two water deficit treatments in the same amount of water but with different frequencies (T1: 2.5 L per 4 d and T2: 5 L per 8 d) were performed on Reliance grapevines from veraison until harvest to explore their effects on grape berries quality under root restriction. Results showed that glucose, fructose and sucrose contents were increased, while malic acid, tartaric acid and citric acid contents were decreased under two treatments. Meanwhile, water deficits also promoted the accumulation of phenylalanine and proline. For phenols, anthocyanins, resveratrol and flavonols contents in the water deficit groups were significantly higher than those in the control group. In addition, two water deficit treatments increased the characteristic aromas contents, especially the esters contents. Overall, T2 treatment had a better effect than T1 treatment. This study provided an idea for improving water use efficiency and grape quality.

Food Chemistry published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (titratable). 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

Isidorov, Valery A. published the artcileInheritance of specific secondary volatile metabolites in buds of white birch Betula pendula and Betula pubescens hybrids, HPLC of Formula: 140-11-4, the main research area is Betula bud secondary volatile metabolite ploidy flowering time.

Despite the differences in ploidy and in the timing of flowering, two species of white birch, Betula pendula and Betula pubescens often form viable hybrids in places of their joint growth. Recognition of such hybrids by their morphol. features is very difficult or impossible. On the other hand, it could be assumed that substantial differences can be found in the secondary metabolites whose composition is determined mainly by genetic factors. However, the inheritability of biosynthesis of secondary birch metabolites is unknown. We investigated the bud volatile organic compounds (VOCs) of the artificial hybrids of these birches and compared them with specific metabolites of pure parent species. The bud VOCs were determined by a combination of head-space microextraction with gas chromatog.-mass spectrometry. As the result, we found that: (a) hybrids clearly show dominant inheritance along the maternal line and (b) the buds of hybrid plants have characteristic features of VOCs composition, which allows for definitive conclusions about hybrid origins in some cases.

Trees (Heidelberg, Germany) published new progress about Aliphatic alcohols 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, HPLC of Formula: 140-11-4.

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

Bononi, Monica published the artcileZeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis, Application of Ethyl octanoate, the main research area is aromatic volatility zeolite fractionation EAIRMS analysis; EA-IRMS; Flavor compounds; Zeolite; δ(13)C.

Among the methods for confirming the natural origin of flavor compounds, δ13C measurements using IRMS technique are becoming increasingly important. EA-IRMS measures can suffer from errors caused by the volatility of the analyzed compounds and the consequent isotope fractionation. This work suggests a method involving the adsorption of volatile mols. in zeolite before the EA-IRMS anal., minimizing the possible error due to the volatility of the structures analyzed. The stabilizing effect on any fractionation was proven during the anal. of various mols. which cover a wide range of volatility. The work demonstrates that, by operating with the advised method, the repeatability of EA-IRMS data is very high not only for samples prepared before anal., but also for samples prepared in a time span of up to 6 h. The proposed method facilitates serial preparation and prevents erroneous results due to the natural volatility of the mols. under evaluation.

Food Chemistry published new progress about Aromatic compounds 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 of Ethyl octanoate.

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