Tag: M.W=150-200

Lee, Minhan published the artcileModular Tuning of Electrophilic Reactivity of Iridium Nitrenoids for the Intermolecular Selective α-Amidation of β-Keto Esters, Category: esters-buliding-blocks, the main research area is dicarbonyl compound trichloroethoxycarbonyl azide iridium catalyst chemoselective amidation; amido dicarbonyl compound preparation.

Ir-catalyzed intermol. amino group transfer to β-keto esters (amides) to α-aminocarbonyl products with excellent chemoselectivity was reported. The key strategy was engineered electrophilicity of the putative Ir-nitrenoids by tuning electronic property of the κ2-N,O chelating ligands, thus facilitated nucleophilic addition of enol π-bonds of 1,3-dicarbonyl substrates.

Journal of the American Chemical Society published new progress about Amidation (chemoselective). 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

Canonico, Laura published the artcileEvolution of aromatic profile of Torulaspora delbrueckii mixed fermentation at microbrewery plant, Recommanded Product: Ethyl octanoate, the main research area is Torulaspora evolution fermentation.

Nowadays, consumers require quality beer with peculiar organoleptic characteristics and fermentation management has a fundamental role in the production of aromatic compounds and in the overall beer quality. A strategy to achieve this goal is the use of non-conventional yeasts. In this context, the use of Torulaspora delbrueckii was proposed in the brewing process as a suitable strain to obtain a product with a distinctive aromatic taste. In the present work, Saccharomyces cerevisiae/T. delbrueckii mixed fermentation was investigated at a microbrewery plant monitoring the evolution of the main aromatic compounds The results indicated a suitable behavior of this non-conventional yeast in a production plant. Indeed, the duration of the process was very closed to that exhibited by S. cerevisiae pure fermentation Moreover, mixed fermentation showed an increase of some aromatic compounds as Et hexanoate, α-terpineol, and β-Ph ethanol. The enhancement of aromatic compounds was confirmed by the sensory evaluation carried out by trained testers. Indeed, the beers produced by mixed fermentation showed an emphasized note of fruity/citric and fruity/esters notes and did not show aroma defects.

Fermentation published new progress about Beer. 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

Ghanadzadeh Gilani, A. published the artcileMeasurement and Modeling of Liquid-Liquid Equilibria for Water-Phosphoric Acid-Aromatic Esters, Recommanded Product: Benzyl acetate, the main research area is liquid liquid equilibrium water phosphoric acid aromatic ester.

Ternary liquid-liquid equilibrium (LLE) data were measured for the {water + phosphoric acid + aromatic esters (benzyl acetate, benzyl benzoate, di-Me phthalate, and di-Et phthalate)} systems at T = 298.2 K and P = 101.3 kPa. Moreover, to investigate the effect of temperature on LLE behavior, the LLE measurement was performed for a ternary system of (water + phosphoric acid + benzyl acetate) at three different temperatures (298.2, 308.2, and 318.2) K and the above pressure as well. Among the studied ternary systems, only the phase diagram for the system containing benzyl acetate clearly displays type-1 LLE behavior. The quality of the tie-line data was checked through the Othmer-Tobias correlation equation. The exptl. data were correlated using the UNIQUAC model. For all of the systems studied, the separation factors are larger than unity, which means that the chosen aromatic esters might have the potential to extract phosphoric acid from water. As the solubility of the acid in benzyl benzoate is poor and it might be hydrolyzed in water after having been rested for a while, it is not a suitable solvent in the recovery of the acid from water.

Journal of Chemical & Engineering Data published new progress about Liquid-liquid equilibrium (ternary). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Taiti, Cosimo published the artcileFruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy, Name: Methyl octanoate, the main research area is Prunus phenol anthocyanin aroma firmness juiciness astringency cultivar Italy.

Plums are climacteric fruits with reduced shelf life and they represent a very appreciated product for fresh consumption. European consumers can find several plum cultivars that offer different organoleptic characteristics, flavor and aroma. In this study, chem. properties, such as total soluble solids (TSS), pH, titratable acidity, total phenolic and anthocyanin contents, aroma profile and sensory evaluation of seven plum cultivars were investigated. Significant differences in chem. properties were found in ‘Settembrine’ and ‘Angeleno’, the late ripening European plums that showed the highest TSS content and the lowest acidity values. As expected, a high level of anthocyanins was detected in red pulp and red flesh plums such as ‘Dofi Giudy’ and ‘Black Diamond’, though significant differences in their total phenolic amount were observed ‘Dofi Giudy’, ‘Black Diamond’ and ‘Laroda’ showed the highest aroma profile among the investigated cultivars. Finally, a discrimination among the cultivars was obtained by combining the volatile profiles with a back-propagation neural network anal. (BPNN). The results showed that C6 compounds such as esters and aldehydes were strongly related to flavor perception of the panelists. ‘Dofi Giudy’ was the mostly appreciated plum due to its juiciness, sweetness and flavor intensity; furthermore, when compared to the other cultivars, it also showed remarkable levels of total soluble solids, total phenolic and anthocyanin contents.

European Food Research and Technology published new progress about Astringency. 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

Zhang, Zhengwei published the artcileEffect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling, Recommanded Product: Ethyl nonanoate, the main research area is Myrica wine oxygen color bottling.

Package oxygen is an important factor for the wine quality during storage. However, its role in Chinese bayberry wine remains unclear. This study aimed to investigate the effect of package oxygen on color and volatile composition of Chinese bayberry wine. Wines with different package oxygen were anal. monitored (color parameters, pigments, non-volatile monomeric phenols, acetaldehyde, 5-hydroxymethylfurfural and volatile composition) during 90 days of accelerated storage at 37°C in dark. The result showed that high package oxygen accelerated the color deterioration, anthocyanin degradation, polymeric pigments formation, and acetaldehyde production The molar ratio of produced protocatechuic acid to degraded anthocyanin after storage increased from 5.08% to 25.14% as package oxygen increased. As the package oxygen increased, the concentration of total volatile esters and acids increased by up to 19.74% and 41.03%, resp. However, no significant effect of package oxygen was found on total volatile alcs., carbonyl compounds, and terpenes. The results suggest that package oxygen probably enhanced the scission more than the condensation of anthocyanin. Low package oxygen is beneficial to the color and some volatile compounds of Chinese bayberry wine.

LWT–Food Science and Technology published new progress about Bottling. 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

Corona, Onofrio published the artcileQuality and volatile compounds in red wine at different degrees of dealcoholization by membrane process, HPLC of Formula: 106-32-1, the main research area is red wine volatile compound phenol sensory property dealcoholization.

This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alc. content of 13.2% volume/volume was partially dealcoholized by membrane process with a decrease of alc. degree as follows: – 4.9; – 6.3; – 7.8, – 9.2 and – 10.5% volume/volume Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alc. residue of 8.3% volume/volume (- 4.9%) and 6.9% volume/volume (- 6.3%) showed good esters retention more than 84% and 82%, resp. Similarly, color and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples. Lastly, the trials highlighted that dealcoholized wine up to an alc. content of about 5.4% volume/volume (- 7.8%) was still perceived as acceptable by the tasters.

European Food Research and Technology published new progress about Flavonoids Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Khan, Kehkashan published the artcileGC-MS & preliminary screening profile of Cordia sinensis leaves – antiglycation, antifungal and insecticidal agents, COA of Formula: C9H18O2, the main research area is Cordia leaf bioactive metabolite antiglycation antifungal insecticide; Cordia sinensis; GC/GC-MS; antifungal agents; antiglycation bioassay; insecticidal agents.

Crude extracts and fractions of Cordia sinensis leaves were subjected to gas chromatog.-flame ionization detection (GC-FID), gas chromatog.-mass spectrometry (GC-MS) analyses and preliminary screening for biol. potentials using antibacterial, antifungal, phytotoxic, cytotoxic, insecticidal, antileishmanicidal and antiglycation bioassays. Overall thirty-one phytochems. including three hydrocarbons, seven fatty acids, fifteen fatty acid esters, three terpenes, one each of phytosterol, terpenoid, and polyunsaturated aldehyde were identified. N-Hexadecanoic acid (13.2%), Me hexadecanoate (9.0%), octadec-9Z-enoic acid (8.3%) and Me octadec-9Z,12Z,15Z-trienoate (7.8%) were the main components. Presumably, this is a first report of twenty, thirteen and twenty phytochems. from C. sinensis, Cordia and Boraginaceae, resp. Moreover, Et acetate fraction exhibited significant insecticidal and antifungal activity against Sitophilus oryzae and Microsporum canis, resp. Similarly, n-hexane fraction significantly inhibited (77.4%) advanced glycation end products in antiglycation assay. Conclusively, C. sinensis leaves with bioactive metabolites are a potential source for the development of insecticides, fungicides and pharmaceutically active antidiabetic drugs.

Natural Product Research published new progress about Biofungicides. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Category: esters-buliding-blocks, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Recommanded Product: Ethyl octanoate, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 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

Zhang, Ming-jun published the artcileComparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum, Application of Ethyl octanoate, the main research area is liquid extraction solid phase microextraction rum aroma compound screening.

Liquid-liquid extraction (LLE) and solid-phase microextraction (SPME) methods were applied to extract the aroma compounds of rum. Aroma compounds were separated and analyzed with gas chromatog.-mass spectrometry of DB-WAXetr capillary columns. One hundred and twelve compounds, including alcs., esters, aldehydes, ketones, phenols, acids, and other compounds, were identified by two extraction methods. Among them, 88 and 74 compounds were identified by SPME and LLE, resp. SPME and LLE methods were suitable for the qual. and semi-quant. anal. of rum, resp. Principal component anal. results showed that the first principal component (PC1) and the second principal component (PC2) explained 80.9% of the difference in variable samples (PC1 = 52.7%, PC2 = 28.2%), which can represent the variable characteristics of the samples. The extraction effects of LLE and SPME on the aroma compounds of rum obviously differed, however, the aroma compounds obtained by the two extraction methods can complement each other.

Journal of the American Society of Brewing Chemists published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), PRP (Properties), 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, Application of Ethyl octanoate.

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