Tag: M.W=150-200

Craig, Donald published the artcileSulfone-mediated synthesis of polysubstituted pyridines, Quality Control of 142896-15-9, the main research area is bisallylation alkyl tolylsulfonylacetate; pyridinecarboxylic ester preparation; ozonolysis ammonolysis bisallylated tolylacetic ester.

Base-mediated and/or palladium(0)-catalyzed bis(allylation) of alkyl 2-(tolylsulfonyl)acetates gives 1,6-dienes, which upon ozonolytic cleavage of the double bonds and ammonolysis give 2,6-disubstituted pyridine-4-carboxylic esters. Decarboxylation of one of the 1,6-diene intermediates followed by deprotonation-alkylation and ozonolysis-ammonolysis gives a 2,4,6-trisubstituted pyridine.

Tetrahedron Letters published new progress about Allylation. 142896-15-9 belongs to class esters-buliding-blocks, name is Methyl 2,6-dimethylisonicotinate, and the molecular formula is C9H11NO2, Quality Control of 142896-15-9.

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

Bulat, Tugba published the artcileInfluences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties, COA of Formula: C10H20O2, the main research area is kefir microbial count organic acid volatile compound redox potential.

The effects of oxidation-reduction (redox) potential (Eh) on microbiol. and sensory characteristics, volatile compounds, and organic acids of kefir produced using wild or com. culture were investigated during 21 d of storage. The Eh of the milk was modified using reducing or oxidizing chem. agents. Eh7 (Eh expresses at pH 7) values of control, reduced and oxidized kefirs produced using the wild kefir culture were -195.5, -206.1 and + 178.3 mV, while control, reduced and oxidized kefirs produced using the com. kefir culture had Eh7 values of -199.6, -208.1 and + 180.7 mV, resp., on 1 d of storage. Generally, the viability of microorganisms in the kefirs was adversely affected by oxidized conditions, but it was species- and strain-dependent. The Eh caused the change of metabolic routes of the microorganisms and, thereby, the change of volatile compounds and organic acids contents of kefir. Principal component anal. (PCA) of the volatile compounds separated the kefirs according to the culture and redox status. Kefirs with low Eh were characterized by the presence of sulfur compounds, whereas kefirs with oxidative Eh were characterized mainly by aldehydes and diacetyl. In addition, reduced Eh caused arising in sensory preference of the kefir samples.

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Zhang, Mengna published the artcileEffect of purification methods on functional properties of sardine oil ethyl esters, Safety of Ethyl nonanoate, the main research area is sardine oil ethyl ester purification method functional property.

In this study, four methods including urea complexation (UC), mol. distillation (MD), low-temperature crystallization (LTC), and Ag+ bonded to mercaptopropyl silica gel column chromatog. (AgMSG-CC) were adopted to purify eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from sardine oil Et esters (SOEEs). These methods were systematically compared in terms of physicochem. properties, fatty acid (FA) compositions, and volatile flavor compounds to evaluate the performance and find the superior among them. The AgMSG-CC method was superior in enhancing iodine value (IV) and reducing peroxide value (PV), enriching EPA and DHA from 31.63% to 92.19% and removing undesirable volatiles. Its mild exptl. conditions could avoid the degradation and geometrical isomerization of lipids, and the packed AgMSG column could be reused. Multivariate data anal. was applied to provide an integrated and holistic view of correlation coefficients between the samples and FA species. The results supported the critical role of AgMSG-CC method in purifying EPA and DHA. Finally, this method was validated to be accurate and sensitive in the purification of EPA and DHA from SOEEs. Practical applications : High quality of fish oil is related to its high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and friendly aroma. However, enrichment methods about purifying fish oil affect the percentages of EPA and DHA, physicochem. indexes and the volatile flavor. In this study, the results demonstrated that Ag+ bonded to mercaptopropyl silica gel column chromatog. was the most effective to purify EPA and DHA as well as remove the undesirable odor volatiles.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.

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

Zhang, Mengna published the artcileEffect of purification methods on functional properties of sardine oil ethyl esters, Safety of Ethyl octanoate, the main research area is sardine oil ethyl ester purification method functional property.

In this study, four methods including urea complexation (UC), mol. distillation (MD), low-temperature crystallization (LTC), and Ag+ bonded to mercaptopropyl silica gel column chromatog. (AgMSG-CC) were adopted to purify eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from sardine oil Et esters (SOEEs). These methods were systematically compared in terms of physicochem. properties, fatty acid (FA) compositions, and volatile flavor compounds to evaluate the performance and find the superior among them. The AgMSG-CC method was superior in enhancing iodine value (IV) and reducing peroxide value (PV), enriching EPA and DHA from 31.63% to 92.19% and removing undesirable volatiles. Its mild exptl. conditions could avoid the degradation and geometrical isomerization of lipids, and the packed AgMSG column could be reused. Multivariate data anal. was applied to provide an integrated and holistic view of correlation coefficients between the samples and FA species. The results supported the critical role of AgMSG-CC method in purifying EPA and DHA. Finally, this method was validated to be accurate and sensitive in the purification of EPA and DHA from SOEEs. Practical applications : High quality of fish oil is related to its high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and friendly aroma. However, enrichment methods about purifying fish oil affect the percentages of EPA and DHA, physicochem. indexes and the volatile flavor. In this study, the results demonstrated that Ag+ bonded to mercaptopropyl silica gel column chromatog. was the most effective to purify EPA and DHA as well as remove the undesirable odor volatiles.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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

Gou, Min published the artcileComprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao, Product Details of C11H22O2, the main research area is Ziziphus jujube glycosidically bound volatile compound.

Both free and glycosidically bound volatile compounds of Ziziphus jujube cv. Huizao were comprehensively investigated in this study. There were 43 and 17 volatile compounds identified in free and bound fraction of ′′Huizao′′, resp. Green, sweet, floral, fruity, cream, sour/rancid and nut notes could describe the aroma profiles through quant. descriptive anal. In terms of free volatiles, 22 compounds with odor activity values ≥ 1 and 21 compounds with detection frequency ≥ 2. 3-Hydroxy-2-butanone, butane-2,3-dione, Me decanoate, Et decanoate, Me dodecanoate, 5-propyloxolan-2-one, 5-butyloxolan-2-one, 2-ethyl-3,5-dimethyl-pyrazine, (E)-but-2-enoic acid, hexanoic acid, hexanal, 6-methyl-5-hepten-2-one, 3-oxobutan-2-yl acetate, 5-ethyloxolan-2-one, and 3-methyl-butanoic acid were identified as key aroma-active compounds in ′′Huizao′′ via recombination and omission tests. Moreover, key aroma-active compounds of 3-hydroxy-2-butanone, 5-ethyloxolan-2-one, (E)-but-2-enoic acid, hexanoic acid and 3-methyl-butanoic acid were also detected in bound fraction, aroma intensity of ′′Huizao′′ could be effectively enhanced by enzymic hydrolysis.

Journal of Food Composition and Analysis published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Luo, Yang published the artcileElucidation of aroma compounds in passion fruit (Passiflora alata Ait) using a molecular sensory approach, Application In Synthesis of 140-11-4, the main research area is Passiflora alata fruit aroma compound mol sensory approach; gas chromatography-ion mobility spectrometry (GC-IMS); gas chromatography-mass spectrometry(GC-MS); odor activity values; passion fruit; spinning cone column; volatile components.

In this experiment, Guangxi passion fruit was used as the raw material for natural aroma extraction using the spinning cone column (Spinning Cone Column, SCC) technique. In combination with the semi-quant. method, the aroma characteristics of the raw pulp (raw whole-fruit puree, PU) before SCC processing, residue (Residue, RS) and extract (Extract, EX) after SCC processing, and passion fruit juice (Juice, JU) were evaluated for their aroma characteristics using headspace gas chromatog.-mass spectrometry (HS-SPME-GC-MS), gas chromatog.-ion mobility spectrometry (GC-IMS), electronic nose, and sensory evaluation. As a result, a total of 110 aroma substances were detected in four samples, and 33, 38, 73, and 28 aroma components were detected from PU, RS, EX, and JU, resp. There are 50 compounds in EX with concentrations greater than 10μg/kg, and 19 of them had OAV values greater than 1, including β-Ionone and linalool, which contributed significantly to the aroma. The aroma profiles and characteristics were further analyzed for JU and EX using the e-nose sensor, and it was found that both showed similar aroma profiles. The sensory evaluation results were also in general agreement with the results obtained from the electronic nose, with EX having mainly “”floral””, “”fruity,”” and “”sweet”” aromas. The results demonstrated that the spinning cone column technique can increase the fresh and natural fruity aroma of passion fruit in the extract, which has the effect of enriching the aroma and improving the aftertaste. This study will make a foundation for passion fruit SCC extract application in drinks.

Journal of Food Biochemistry published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Oz, Ayse Tuelin published the artcileVolatile compositions of strawberry fruit during shelf life using pre and postharvest hexanal treatment, Computed Properties of 106-32-1, the main research area is strawberry shelf life preharvest postharvest hexanal treatment volatile composition.

Changes in volatile compositions were determined in Rubygem strawberry variety related to pre and postharvest hexanal application during shelf life. For this concern, Rubygem variety was treated with hexanal vapor and spray applications which were, doses (0%, 0.01%, 0.02%) pre and postharvest after hexanal applications strawberry fruits were stored at 2°C and RH 90% conditions. Effects of hexanal spray and vapor applications of strawberry fruit volatile profiles were analyzed with HS-SPME/GC-MS techniques. Differences among treatments were identified in volatile compositions at 3 days intervals during 15 days of shelf life. The results showed that, hexanal application type and concentration effected the percentage of volatile composition of esters, ketones, terpens, alcs., acids, aldehydes, and others during shelf life. The hexanal application form and concentration were effected the amount and composition of volatiles of Rubygem strawberry fruit. As a result, hexanal spray application has important effects on ester percentage, however, hexanal vapor treatment increased the alcs. percentage of strawberries at the end of shelf life. Practical applications : Application of organic substances of hexanal pre and postharvest season has been successfully used due to their environmentally friendly effects. Hexanal is volatile gases, organic aldehydes which are the source of plant extract and used as food additives. There are many research on hexanal application to prevent microbial growth after harvest. In the present study, hexanal spray and vapor applications were used to determined the volatiles profile strawberries fruit during shelf life.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Oz, Ayse Tuelin published the artcileVolatile compositions of strawberry fruit during shelf life using pre and postharvest hexanal treatment, Synthetic Route of 140-11-4, the main research area is strawberry shelf life preharvest postharvest hexanal treatment volatile composition.

Changes in volatile compositions were determined in Rubygem strawberry variety related to pre and postharvest hexanal application during shelf life. For this concern, Rubygem variety was treated with hexanal vapor and spray applications which were, doses (0%, 0.01%, 0.02%) pre and postharvest after hexanal applications strawberry fruits were stored at 2°C and RH 90% conditions. Effects of hexanal spray and vapor applications of strawberry fruit volatile profiles were analyzed with HS-SPME/GC-MS techniques. Differences among treatments were identified in volatile compositions at 3 days intervals during 15 days of shelf life. The results showed that, hexanal application type and concentration effected the percentage of volatile composition of esters, ketones, terpens, alcs., acids, aldehydes, and others during shelf life. The hexanal application form and concentration were effected the amount and composition of volatiles of Rubygem strawberry fruit. As a result, hexanal spray application has important effects on ester percentage, however, hexanal vapor treatment increased the alcs. percentage of strawberries at the end of shelf life. Practical applications : Application of organic substances of hexanal pre and postharvest season has been successfully used due to their environmentally friendly effects. Hexanal is volatile gases, organic aldehydes which are the source of plant extract and used as food additives. There are many research on hexanal application to prevent microbial growth after harvest. In the present study, hexanal spray and vapor applications were used to determined the volatiles profile strawberries fruit during shelf life.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.

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

Cao, Yuxi published the artcileComparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis, HPLC of Formula: 106-32-1, the main research area is bayberry fermented wine gas chromatog mass spectrometry electronic nose; GC‐MS; bayberry cultivars; bayberry wine fermentation; electronic nose; volatile compounds.

Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatog.-mass spectrometry (GC-MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcs., 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds The most important contribution to the aroma of bayberry wine was esters and alcs., resp. Differentiation of four kinds of bayberry wine was conducted anal. by E-nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Munoz-Gonzalez, Carolina published the artcileEffects of ethanol concentration on oral aroma release after wine consumption, Computed Properties of 106-32-1, the main research area is wine ethanol fruity ester oral aroma release; aroma persistence; ethanol; intra-oral SPME; oral aroma release; wine.

This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampling points (0 and 4 min) after they rinsed their mouths with three rose wines with different ethanol content (0.5% volume/volume, 5% volume/volume and 10% volume/volume) that were aromatized with six fruity esters (Et butanoate, isoamyl acetate, Et pentanoate, Et hexanoate, Et octanoate and Et decanoate). Overall, the results indicated that the extent of the effects of ethanol content on the oral aroma release were influenced by the subject, the ethanolconcn. and the type of aroma compound This effect was also different in the immediate than in the prolonged aroma release. In the first in-mouth aroma monitoring, an increase in the ethanol content provoked a higher release of the more polar and volatile esters (Et butanoate, Et pentanoate), but a lower release for the more apolar and less volatile esters (Et octanoate, Et decanoate). Regarding the prolonged oral aroma release, an increase of ethanol content in wine increased the oral aroma release of the six esters, which might also increase the fruity aroma persistence in the wines. Future works with a higher number of individuals will be needed to understand the mechanisms behind this phenomenon.

Molecules published new progress about Homo sapiens. 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