Tag: M.W=150-200

Kar, Sayan published the artcileDehydrogenative ester synthesis from enol ethers and water with a ruthenium complex catalyzing two reactions in synergy, Related Products of esters-buliding-blocks, the main research area is ruthenium complex catalyst preparation ester synthesis; ester chemoselective dehydrogenative preparation mechanism; vinyl enol ether oxidation ruthenium complex catalyst mechanism; cyclic enol ether oxidation ruthenium complex catalyst mechanism.

The authors report the dehydrogenative synthesis of esters RO2CMe [R = Et, n-Bu, Bn, etc.] from enol ethers using water as the formal oxidant, catalyzed by a newly developed ruthenium acridine-based PNP(Ph)-type complex. Mechanistic experiments and d. functional theory (DFT) studies suggest that an inner-sphere stepwise coupled reaction pathway was operational instead of a more intuitive outer-sphere tandem hydration-dehydrogenation pathway.

Green Chemistry published new progress about Carboxylic esters Role: SPN (Synthetic Preparation), PREP (Preparation). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

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

Das, Uttam Kumar published the artcileDehydrogenative Cross-Coupling of Primary Alcohols To Form Cross-Esters Catalyzed by a Manganese Pincer Complex, SDS of cas: 111-11-5, the main research area is primary alc manganese pincer complex catalyst dehydrogenative cross coupling; cross ester preparation.

Base-metal-catalyzed dehydrogenative cross-coupling of primary alcs. to form cross-esters as major products, liberating hydrogen gas, is reported. The reaction is catalyzed by a pincer complex of earth-abundant manganese in the presence of catalytic base, without any hydrogen acceptor or oxidant. Mechanistic insight indicates that a dearomatized complex is the actual catalyst, and indeed this independently prepared dearomatized complex catalyzes the reaction under neutral conditions.

ACS Catalysis published new progress about Carboxylic esters Role: SPN (Synthetic Preparation), PREP (Preparation). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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

Diaz, Irina published the artcileCombined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc, Quality Control of 110-42-9, the main research area is Wine Oxidation Light exposure Antioxidants Storage; Antioxidants; Light exposure; Oxidation; Storage; Wine.

Oxygen exposure may trigger a series of changes that could be detrimental to the quality white wines. This study evaluated the combined effects of sulfur dioxide, glutathione and light exposure on the chem. and sensory perception of bottled Sauvignon blanc. The wines were manually bottled into clear bottles, closed with low oxygen transfer rate stoppers, and stored for three months, either exposed or protected from light. The wines exposed to artificial light showed higher rates of sulfite loss and oxygen consumption, were significantly darker in color, exhibited significant changes in the concentration of phenolics and volatile compounds, were perceived as less fruity/floral, and had higher nuances of solvent, earthy and honey aromas than the ones protected from light. The treatments with higher amounts of initial sulfites and glutathione were able to delay some of these changes but were less significant than protecting the wines from artificial light.

Food Chemistry published new progress about Polyphenols (nonpolymeric) Role: ANT (Analyte), ANST (Analytical Study). 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

Thenarukandiyil, Ranjeesh published the artcileHydroboration of Nitriles, Esters, and Carbonates Catalyzed by Simple Earth-Abundant Metal Triflate Salts, COA of Formula: C9H10O2, the main research area is hydroboration nitrile carbonate carboxylate preparation amine diol borate ester; manganese triflate catalyst hydroboration nitrile carbonate carboxylate; Carbonates and Esters; Earth-Abundant Metals; Hydroboration; Manganese; Nitriles.

Amine, glycol and alc. borate derivatives ArCH2N(Bpin)2, (pinB)OXO(Bpin) and ROBpin were prepared by manganese(II) triflate-catalyzed hydroboration of aromatic nitriles, cyclic carbonates and carboxylic esters with pinacolborane HBpin. During the past decade earth-abundant metals have become increasingly important in homogeneous catalysis. One of the reactions in which earth-abundant metals have found important applications is the hydroboration of unsaturated C-C and C-X bonds (X=O or N). Within these set of transformations, the hydroboration of challenging substrates such as nitriles, carbonates and esters still remain difficult and often relies on elaborate ligand designs and highly reactive catalysts (e. g., metal alkyls/hydrides). Here we report an effective methodol. for the hydroboration of challenging CN and C:O bonds that is simple and applicable to a wide set of substrates. The methodol. is based on using a manganese(II) triflate salt that, in combination with com. available potassium tert-butoxide and pinacolborane, catalyzes the hydroboration of nitriles, carbonates, and esters at room temperature and with near quant. yields in less than three hours. Addnl. studies demonstrated that other earth-abundant metal triflate salts can facilitate this reaction as well, which is further discussed in this report.

Chemistry – An Asian Journal published new progress about Borates Role: SPN (Synthetic Preparation), PREP (Preparation) (esters). 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

Sun, Yingnan published the artcileIn Situ Approach to Dendritic Fibrous Nitrogen-Doped Carbon Nanospheres Functionalized by Bronsted Acidic Ionic Liquid and Their Excellent Esterification Catalytic Performance, Safety of Benzyl acetate, the main research area is bronsted acidic ionic liquid dendritic fibrous nanocarbon esterification.

Chem. bonding of Bronsted acidic ionic liquids (BAILs) on suitable supports is one of the promising strategies to develop efficient solid acids for catalytic conversion of biomass/derivatives to fuels and value-added chems. For this purpose, a series of dendritic fibrous nitrogen-doped carbon nanospheres functionalized by BAILs are demonstrated for the first time via an in situ silica nanocasting approach followed by chem. modification with 1,3-propanesultone and trifluoromethanesulonic acid successively. The resulting DFNC-[C3N][OTf] (C3 = PrSO3H, OTf = SO3CF3) serve as the solid acid catalysts for three biomass conversion-concerned esterification reactions, and by the combination of the advantages of superstrong Bronsted acidity, fascinating dendritic fibrous nanostructures, and interesting hierarchical micro-mesoporosity, the DFNC-[C3N][OTf] catalysts exhibit excellent esterification activity. More importantly, the cooperation of chem. bonding the -[C3][OTf-] sites on the dendritic fibrous nitrogen-doped carbon (DFNC) support and stabilizing the -[C3][OTf-] sites within the wrinkled fibers of the support result in the DFNC-[C3N][OTf] catalysts’ excellent reusability, and they can be reused at least five times without obvious changes in catalytic activity, nanostructures, porosity properties, and Bronsted acidity.

ACS Sustainable Chemistry & Engineering published new progress about Bronsted acids Role: CAT (Catalyst Use), PRP (Properties), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Abouelenein, Doaa published the artcileInfluence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams, Recommanded Product: Ethyl octanoate, the main research area is freezing drying volatile compound strawberry com jam; HS-SPME/GC-MS; aroma; commercial jams; drying methods; freezing; strawberry; volatile organic compounds.

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC-MS method, in addition to anal. of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03-96.88% of the total volatile compositions Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were Et hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45°C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcs. in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

Molecules published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Abouelenein, Doaa published the artcileInfluence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams, Synthetic Route of 110-42-9, the main research area is freezing drying volatile compound strawberry com jam; HS-SPME/GC-MS; aroma; commercial jams; drying methods; freezing; strawberry; volatile organic compounds.

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC-MS method, in addition to anal. of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03-96.88% of the total volatile compositions Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were Et hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45°C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcs. in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

Molecules published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Synthetic Route of 110-42-9.

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

Wang, Hui published the artcileEffect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage, Application In Synthesis of 123-29-5, the main research area is Staphylococcus carnosus protease proteolysis dry sausage quality flavor development; Flavor; Harbin dry sausage; Protease; Proteolysis; Quality characteristics; Staphylococcus carnosus.

The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and 0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage was investigated. The results showed that the S. carnosus protease addition to Harbin dry sausage effectively promoted the degradation of meat proteins into peptides and free amino acids, thus resulting in tenderization and inhibiting fat oxidation Moreover, the S. carnosus protease addition could promote the development of key flavor compounds such as some ketones, acids and esters. Sausage with S. carnosus protease levels of 0.45 g/kg exhibited the most attractive sensory attributes. Mol. docking showed that the S. carnosus protease can interact with myosin heavy chains. In summary, the S. carnosus protease addition can improve quality characteristics and flavor profile of Harbin dry sausage.

Meat Science published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Zhang, Zhiyong published the artcileComparative metabolome and transcriptome analyses of the properties of Kluyveromyces marxianus and Saccharomyces yeasts in apple cider fermentation, HPLC of Formula: 106-32-1, the main research area is Kluyveromyces marxianus Saccharomyces apple cider fermentation metabolome transcriptome analysis; Apple cider; Aroma; Kluyveromyces marxianus; Nonvolatile; Saccharomyces yeasts; Transcriptome.

This study explored the application of Kluyveromyces marxianus and Saccharomyces cerevisiae (com. and wild type) in the alc. fermentation of Fuji apple juice under static conditions. Metabolome analyses revealed that Et esters, including Et hexanoate, Et decanoate, Et octanoate, octanoic acid and decanoic acid, were the dominant components in ciders fermented by the Saccharomyces yeasts. In the K. marxianus ciders, Et acetate, hexyl acetate, Pr acetate and acetic acid were the most abundant volatiles, suggesting that the cider fermented by K. marxianus might have a fruitier smell. Transcriptome analyses were adapted to gain insight into the differential metabolite patterns between K. marxianus and S. cerevisiae during cider fermentation GO and KEGG enrichments revealed that the metabolic pathways of glucose, organic acids and amino acids during cider fermentation were quite different between these two yeasts. The K. marxianus strain exhibited a higher rate of glycolysis and ethanol fermentation than did Saccharomyces yeasts under oxygen-limited conditions. It also reduced the metabolic flux of acetate into acetyl-CoA and then into the TCA cycle, increasing the syntheses of Et acetate and relevant esters, which may affect its cell growth under anaerobic conditions but enriched the taste and variety of aromas in apple cider.

Food Chemistry: Molecular Sciences published new progress about Acids Role: FFD (Food or Feed Use), 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

Rizzo, P. V. published the artcileIdentification of aroma-active compounds in Cheddar cheese imparted by wood smoke, Application In Synthesis of 111-11-5, the main research area is cheddar cheese wood smoke; aroma-active compound; descriptive analysis; gas chromatography; smoked Cheddar cheese.

Cheddar cheese is the most popular cheese in the United States, and the demand for specialty categories of cheese, such as smoked cheese, are rising. The objective of this study was to characterize the flavor differences among Cheddar cheeses smoked with hickory, cherry, or apple woods, and to identify important aroma-active compounds contributing to these differences. First, the aroma-active compound profiles of hickory, cherry, and apple wood smokes were analyzed by solid-phase microextraction (SPME) gas chromatog.-olfactometry (GCO) and gas chromatog.-mass spectrometry (GC-MS). Subsequently, com. Cheddar cheeses smoked with hickory, cherry, or apple woods, as well as an unsmoked control, were evaluated by a trained sensory panel and by SPME GCO and GC-MS to identify aroma-active compounds Selected compounds were quantified with external standard curves. Seventy-eight aroma-active compounds were identified in wood smokes. Compounds included phenolics, carbonyls, and furans. The trained panel identified distinct sensory attributes and intensities among the 3 cheeses exposed to different wood smokes (P < 0.05). Hickory smoked cheeses had the highest intensities of flavors associated with characteristic ""smokiness"" including smoke aroma, overall smoke flavor intensity, and meaty, smoky flavor. Cherry wood smoked cheeses were distinguished by the presence of a fruity flavor. Apple wood smoked cheeses were characterized by the presence of a waxy, green flavor. Ninety-nine aroma-active compounds were identified in smoked cheeses. Phenol, guaiacol, 4-methylguaiacol, and syringol were identified as the most important compounds contributing to characteristic ""smokiness."" Benzyl alc. contributed to the fruity flavor in cherry wood smoked cheeses, and 2-methyl-2-butenal and 2-ethylfuran were responsible for the waxy, green flavor identified in apple wood smoked cheeses. These smoke flavor compounds, in addition to diacetyl and acetoin, were deemed important to the flavor of cheeses in this study. from this study identified volatile aroma-active compounds contributing to differences in sensory perception among Cheddar cheeses smoked with different wood sources. Journal of Dairy Science published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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