Tag: M.W=150-200

Liu, Xu published the artcileRing-contraction of hantzsch esters and their derivatives to pyrroles via electrochemical extrusion of ethyl acetate out of aromatic rings, Application In Synthesis of 140-11-4, the main research area is Hantzsch ester electrochem ring contraction; pyrrolyl ester preparation.

Electrochem. ring-contraction of HEs and theirs pyridine derivatives was developed to obtain polysubstituted pyrroles. This process provided an orthogonal utilization of Hantzsch esters for the well-documented application as side chain or hydrogen donors. The formal transformation showed an extrusion of Et acetate out of the pyridine ring in a single step. In addition to the novel transformation, this study also discovered the Lewis acid’s intermol. control of regioselectivity during an intramol. electrochem. process. The reaction provided a number of polysubstituted pyrroles that have never been accessed, including pharmaceutical intermediates and photoswitches. An unusual 4-electron continuous reduction drives the unprecedented anionic dearomatization/ring-contraction/rearomatization pathway.

Green Chemistry published new progress about Esters Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation) (Hantzsch). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application In Synthesis of 140-11-4.

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

Baig, Farrukh published the artcileYeasts Influence Host Selection and Larval Fitness in Two Frugivorous Carpophilus Beetle Species, Application of Benzyl acetate, the main research area is Frugivorous larval fitness yeast; Microbes; Multitrophic interactions; Mutualism; Phytobiome; Preference and performance.

Abstract: We explored how gut-associated yeasts influence olfactory behavior and resource use in two pest species of Carpophilus beetle that co-exist in Australian stone fruits. Mol. anal. of yeasts isolated from the gut of C. davidsoni (prefers ripe fruits) and C. hemipterus (prefers overripe and rotting fruits) revealed that the predominant species were Pichia kluyveri and Hanseniaspora guilliermondii. In olfactory attraction and oviposition trials, adult beetles preferred H. guilliermondii over P. kluyveri, and follow up GC-MS anal. revealed unambiguous differences between the odor profiles of these yeasts. In contrast to behavioral trials, larval feeding assays showed that fruit substrates inoculated with P. kluyveri yielded significantly faster development times, higher pupal mass, and a greater number of adult beetles, compared to H. guilliermondii – in other words, the lesser preferred yeast (by foraging adults) was more suitable for larval survival. Moreover, while larvae of both species survived to adulthood when fed solely on P. kluyveri (i.e. without a fruit substrate), only larvae of C. davidsoni could develop on H. guilliermondii; and only C. davidsoni reached adulthood feeding on a yeast-free fruit substrate. We discuss how these findings may relate to adaptations towards early colonising of fruits by C. davidsoni, enabling differences in resource use and potentially resource partitioning in the two beetles. More broadly, consideration of microbial interactions might help develop host selection theory. Our results could pave the way to more powerful attractants to mass-trap and monitor Carpophilus pests in fruit orchards.

Journal of Chemical Ecology published new progress about Carpophilus hemipterus 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, Application of Benzyl acetate.

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

Ubeda, Cristina published the artcileCombined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile, Application In Synthesis of 111-11-5, the main research area is chilean sauvignon blanc wine storage vessel bottle volatile profile; Clay; Natural cork; Polyethylene; Sauvignon Blanc; Screwcap; Stainless steel; Synthetic cork; Volatile compounds; Wine maturation.

A Sauvignon Blanc wine was subjected to a maturation period of six months by using four different types of vessels in triplicate: cylindrical stainless steel tanks, oval-shaped polyethylene tanks, cubic-shaped polyethylene tanks, and clay jars. After maturation in the different vessels, wines were bottled using three different closures (natural cork, synthetic cork, and screwcaps). The volatile compound profiles of the wine samples were recorded by SPME-GC-MS throughout vessel maturation as well as after the bottle storage period. In general terms, wines stored in stainless steel tanks showed the highest contents of volatile compounds when compared with the other tested vessels. Moreover, wines from bottles capped with screwcaps showed the highest contents of most of the volatile compounds when compared with the other closures. Moreover, an interaction between the vessel and the closure was observed: when screwcaps were used during bottle aging, the resulting wines were very similar to those matured in stainless steel vessels. These results suggest that the use of screwcaps hides the differences originating from wine composition during maturation in vessels other than stainless steel.

Food Research International published new progress about 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, Application In Synthesis of 111-11-5.

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

Ubeda, Cristina published the artcileCombined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile, HPLC of Formula: 123-29-5, the main research area is chilean sauvignon blanc wine storage vessel bottle volatile profile; Clay; Natural cork; Polyethylene; Sauvignon Blanc; Screwcap; Stainless steel; Synthetic cork; Volatile compounds; Wine maturation.

A Sauvignon Blanc wine was subjected to a maturation period of six months by using four different types of vessels in triplicate: cylindrical stainless steel tanks, oval-shaped polyethylene tanks, cubic-shaped polyethylene tanks, and clay jars. After maturation in the different vessels, wines were bottled using three different closures (natural cork, synthetic cork, and screwcaps). The volatile compound profiles of the wine samples were recorded by SPME-GC-MS throughout vessel maturation as well as after the bottle storage period. In general terms, wines stored in stainless steel tanks showed the highest contents of volatile compounds when compared with the other tested vessels. Moreover, wines from bottles capped with screwcaps showed the highest contents of most of the volatile compounds when compared with the other closures. Moreover, an interaction between the vessel and the closure was observed: when screwcaps were used during bottle aging, the resulting wines were very similar to those matured in stainless steel vessels. These results suggest that the use of screwcaps hides the differences originating from wine composition during maturation in vessels other than stainless steel.

Food Research International published new progress about 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, HPLC of Formula: 123-29-5.

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

Ubeda, Cristina published the artcileCombined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile, Category: esters-buliding-blocks, the main research area is chilean sauvignon blanc wine storage vessel bottle volatile profile; Clay; Natural cork; Polyethylene; Sauvignon Blanc; Screwcap; Stainless steel; Synthetic cork; Volatile compounds; Wine maturation.

A Sauvignon Blanc wine was subjected to a maturation period of six months by using four different types of vessels in triplicate: cylindrical stainless steel tanks, oval-shaped polyethylene tanks, cubic-shaped polyethylene tanks, and clay jars. After maturation in the different vessels, wines were bottled using three different closures (natural cork, synthetic cork, and screwcaps). The volatile compound profiles of the wine samples were recorded by SPME-GC-MS throughout vessel maturation as well as after the bottle storage period. In general terms, wines stored in stainless steel tanks showed the highest contents of volatile compounds when compared with the other tested vessels. Moreover, wines from bottles capped with screwcaps showed the highest contents of most of the volatile compounds when compared with the other closures. Moreover, an interaction between the vessel and the closure was observed: when screwcaps were used during bottle aging, the resulting wines were very similar to those matured in stainless steel vessels. These results suggest that the use of screwcaps hides the differences originating from wine composition during maturation in vessels other than stainless steel.

Food Research International published new progress about 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, Category: esters-buliding-blocks.

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

Voce, Sabrina published the artcileCompositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia, COA of Formula: C11H22O2, the main research area is Ribolla Gialla sparkling wine terpene norisoprenoid lipid.

Ribolla Gialla (RG) is a white grape variety used in the production of high-quality sparkling wines. It is cultivated in a limited area between Friuli Venezia Giulia (FVG-Northeast Italy) and Slovenia; for this reason, there is little information about the composition and chem. characteristics of the sparkling wines produced. This work used different anal. approaches (FTIR spectroscopy, UHPLC-MS/MS, liquid-liquid extraction, SPE and SPME-GC-MS) to characterize thirty-three com. sparkling RG wines from different areas of FVG. The characteristics included the overall volatile profile and content of terpenes, C13-norisoprenoids, lipids, and metabolites of aromatic amino acids. The aroma profile of RG wines was mainly characterized by fermentative esters and β-damascenone, whereas other norisoprenoids and varietal aromas were below the odor threshold. Appreciable amounts of certain fatty acids were found (e.g., palmitic acid), which could be potentially correlated with greater foam stability. However, high concentrations of aromatic amino acids metabolites highlighted a higher risk of developing atypical aging defects.

European Food Research and Technology published new progress about Esters 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

Baral, Anirban published the artcileFinding the fragrance genes of wintersweet, Computed Properties of 140-11-4, the main research area is Chimonanthus floral scent volatile organic compound.

Fragrant flowers emit a complex mixture of volatile organic compounds (VOCs) that we perceive as pleasant. While we know the chem. nature of these volatiles, the mol. traits that regulate their biosynthesis are poorly understood. In this issue, Tian et al. (2019) compare the transcriptomic and proteomic profiles of a scented genotype of wintersweet (Chimonanthus praecox) with a non-scented one. By correlating the differential gene expression profile with the observed differences in VOC profiles, they attempt to identify the genes that regulate the fragrance of wintersweet.

Physiologia Plantarum published new progress about Biomarkers. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

Tian, Jing-Pu published the artcileTranscriptomic and proteomic approaches to explore the differences in monoterpene and benzenoid biosynthesis between scented and unscented genotypes of wintersweet, Category: esters-buliding-blocks, the main research area is Chimonanthus monoterpene benzenoid biosynthesis genotype transcriptomics proteomics.

Wintersweet (Chimonanthus praecox L.) is an important ornamental plant in China with a pleasant floral scent. To explore the potential mechanisms underlying differences in the fragrances among genotypes of this plant, we analyzed floral volatile organic compounds (VOCs) from two different genotypes: SW001, which has little to no fragrance, and the scented genotype H29. The major VOCs in H29 were linalool, trans-β-ocimene, benzyl acetate, Me salicylate, benzyl alc. (BAlc) and Me benzoate. The most important aroma-active compound in H29, linalool, was emitted at a low concentration in SW001, which had markedly higher levels of trans-β-ocimene than H29. Next, to investigate scent biosynthesis, we analyzed the transcriptome and proteome of fully open flowers of the two genotypes. A total of 14 443 differentially expressed unigenes and 196 differentially expressed proteins were identified. Further analyses indicated that 56 differentially expressed genes involved in the terpenoid and benzenoid biosynthesis pathways might play critical roles in regulating floral fragrance difference. Disequilibrium expression of four terpene synthase genes resulted in diverse emission of linalool and trans-β-ocimene in both genotypes. In addition, the expressions of two CpMYC2 transcription factors were both upregulated in H29, implying that they may regulate linalool production Notably, 16 of 20 genes in the benzenoid biosynthesis pathway were downregulated, corresponding to the relatively low level of benzenoid production in SW001. The lack of benzyl acetate might indicate that SW001 may lack substrate BAlc or functional acetyl-CoA:benzylalc. acetyltransferase.

Physiologia Plantarum published new progress about Chimonanthus praecox. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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

Zhang, Tengxun published the artcileA comparative analysis of floral scent compounds in intraspecific cultivars of Prunus mume with different corolla colours, Product Details of C9H10O2, the main research area is Prunus floral volatile compound; HS-SPME-GC-MS; Prunus mume; floral scent; intraspecific cultivars; phenylpropanoids/benzenoids; volatile compounds.

Prunus mume is the only fragrant flowering species of Prunus. According to the previous studies, benzyl acetate and eugenol dominate its floral scent. However, the diversity of its floral scents remains to be elucidated. In this work, the floral volatiles emitted from eight intraspecific cultivars of P. mume with white, pink and red flowers, were collected and analyzed using headspace solid-phase microextraction combined with gas chromatograms-mass spectrometry (HS-SPME-GC-MS). In total, 31 volatile compounds were identified, in which phenylpropanoids/benzenoids accounted for over 95% of the total emission amounts Surprisingly, except for benzyl acetate and eugenol, several novel components, such as benzyl alc., cinnamyl acohol, cinnamy acetate, and benzyl benzoate were found in some cultivars. The composition of floral volatiles in cultivars with white flowers was similar, in which benzyl acetate was dominant, while within pink flowers, there were differences of floral volatile compositions Principal component anal. (PCA) showed that the emissions of benzyl alc., cinnamyl alc., benzyl acetate, eugenol, cinnamyl acetate, and benzyl benzoate could make these intraspecific cultivars distinguishable from each other. Further, hierarchical cluster anal. indicated that cultivars with similar a category and amount of floral compounds were grouped together. Our findings lay a theor. basis for fragrant plant breeding in P. mume.

Molecules published new progress about Fatty 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

Rodriguez-Solana, Raquel published the artcileInfluence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs, Category: esters-buliding-blocks, the main research area is pennyroyal liqueur chem biol sensory property; antioxidant capacity; enzyme inhibition; napping; pennyroyal liqueur processing; pulegone; total phenolic content.

Mentha pulegium is an aromatic and medicinal plant used in different Mediterranean herb-based liqueurs, whose phytochem. composition depends on the elaboration technique used. The aim of this work was to investigate differences in the sensory, chem., and biol. characteristics of pennyroyal liqueurs elaborated by hydro-alc. (HI) and aqueous (AI) infusions, percolation (P), maceration (M), and distillation (D) techniques, and by the mixture of spirit with pennyroyal essential oil (EO). The volatile composition determined by gas chromatog.-mass spectrometry (GC-MS) and gas chromatog. coupled to flame ionization detection (GC-FID), the total phenolic (TPC) and flavonoid (TFC) contents, the antioxidant (AC), and enzyme (α-glucosidase, tyrosinase, and acetylcholinesterase) inhibitory capacities, and the sensory anal. by napping, were evaluated in the liqueurs obtained. Monoterpenes and sesquiterpenes were the main volatiles present in liqueurs. The M, P, HI, and AI liqueurs showed the highest TPC, TFC, and AC values; and pulegone, the main hepatotoxic chemotype, was found in concentrations that gave rise to concern. The D and EO liqueurs stand out for their acceptable pulegone content and greater tyrosinase inhibition. Similar liqueur classifications were achieved by sensory analyses, and physico-chem. and biol. analyses using multiple factor and principal component analyses, resp. These results are an important contribution to the identification of the most appropriate elaboration conditions for herbal liqueurs with the healthiest chem. composition and functional properties.

Journal of the Science of Food and Agriculture published new progress about Antioxidants. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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