Tag: M.W=150-200

Jin, Xiaofan published the artcileCombination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as starter culture to produce mango slurry: microbiological, chemical parameters and antioxidant activity, Computed Properties of 106-32-1, the main research area is Lactobacillus Saccharomyces mango slurry probiotic product microbiol antioxidant; Lactobacillus plantarum; Saccharomyces cerevisiae; antioxidant power; mango slurry; probiotic product; volatile compounds.

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcs. and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′ -azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-d. lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

Molecules 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, Computed Properties of 106-32-1.

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

Bobrova, Angelina Yu. published the artcile(2-Fluoroallyl)pyridinium tetrafluoroborates: novel fluorinated electrophiles for Pd-catalyzed allylic substitution, Name: Allyl benzoate, the main research area is fluoroallyl pyridinium tetrafluoroborate allylic substitution palladium catalyst; amine fluoroallyl preparation.

An efficient two-step approach to 2-fluoroallyl amines was developed that involves the synthesis of (2-fluoroallyl)pyridinium tetrafluoroborates from readily available gem-bromofluorocyclopropanes and the application of the former as novel and stable 2-fluoroallyl electrophiles for Pd-catalyzed allylic substitution.

Organic & Biomolecular Chemistry published new progress about Allyl amines Role: SPN (Synthetic Preparation), PREP (Preparation) (fluoro). 583-04-0 belongs to class esters-buliding-blocks, name is Allyl benzoate, and the molecular formula is C10H10O2, Name: Allyl benzoate.

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

Brenzovich, William E. Jr. published the artcileGold-Catalyzed Oxidative Coupling Reactions with Aryltrimethylsilanes, Quality Control of 86549-27-1, the main research area is arene preparation reaction mechanism; olefin aryltrimethylsilane oxidative coupling gold catalyst.

The first examples of gold-catalyzed oxidative coupling reactions using organosilicon reagents are reported. The reaction employs generally unreactive aryltrimethylsilanes as coupling partners and allows for extension to phenol and aniline derived aryl groups, produces significantly less biphenyl byproducts, and provides a means to better access intramol. couplings.

Organic Letters published new progress about Aromatic hydrocarbons Role: SPN (Synthetic Preparation), PREP (Preparation). 86549-27-1 belongs to class esters-buliding-blocks, name is Ethyl 2,2-dimethylpent-4-enoate, and the molecular formula is C9H16O2, Quality Control of 86549-27-1.

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

Pavlovic, Radmila published the artcileEffectiveness of different analytical methods for the characterization of propolis: a case of study in Northern Italy, HPLC of Formula: 140-11-4, the main research area is propolis phenol flavone radical scavenger HPLC GC MS; HPLC–Q-Exactive-Orbitrap®–MS analysis; phenolic glycerides; poplar; propolis.

Propolis is used as folk medicine due to its spectrum of alleged biol. and pharmaceutical properties and it is a complex matrix not still totally characterized. Two batches of propolis coming from two different environments (plains of Po Valley and the hilly Ligurian-Piedmont Apennines) of Northern Italy were characterized using different anal. methods: Spectrophotometric anal. of phenols, flavones and flavonols, and DPPH radical scavenging activity, HPLC, NMR, HSPME and GC-MS and HPLC-MS Orbitrap. Balsam and moisture content were also considered. No statistical differences were found at the spectrophotometric anal.; balsam content did not vary significantly. The most interesting findings were in the VOCs composition, with the Po Valley samples containing compounds of the resins from leaf buds of Populus nigra L. The hills (Appennines) samples were indeed characterize by the presence of phenolic glycerides already found in mountain environments. HPLC-Q-Exactive-Orbitrap-MS anal. is crucial in appropriate recognition of evaluate number of metabolites, but also NMR itself could give more detailed information especially when isomeric compounds should be identified. It is necessary a standardized evaluation to protect and valorize this production and more research on propolis characterization using different anal. techniques.

Molecules published new progress about Balsams 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

Conte, Pellegrino published the artcileFast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening, Recommanded Product: Methyl octanoate, the main research area is Parmigiano Reggiano cheese ripening NMR relaxometry; Ageing; Fast field cycling NMR relaxometry; Fatty acids; Maturation index; Parmigiano Reggiano cheese; Volatile compounds; Water activity.

It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 mo. For this reason, this study was aimed at collecting information about the chem.-phys. characteristics of PR cheeses after ageing at 24, 48 and 84 mo. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water mols. closer to the aforementioned units, thereby leading to a reduction of water activity. Moreover, it appears, from VOC investigation, that either the total amount of long chain fatty acids (LCFA) or the sole 9Z-octadecenoic acid considerably increased with PR aging, thereby making these mol. systems good fingerprint to monitor PR ripening. Fast field cycling (FFC) NMR relaxometry revealed different components of the mol. dynamics in the complex PR cheese samples, which were attributed to water trapped in casein micelles, water bound to polar groups in organic components, proteins, and fats. In particular, the reduction of the correlation times associated to the organic components was explained by the mol. size decrement following degradation processes. The ageing-independent component of the motion was assigned to water mols. bound to polar groups in organic moieties. Finally, the ageing-independent contribution to the overall relaxation rate was assigned to water mols. in casein micelles. This study revealed that FFC NMR relaxometry can be a promising technique to monitor the chem. phys. changes during Parmigiano Reggiano cheese ripening.

Food Research International published new progress about Caseins 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, Recommanded Product: Methyl octanoate.

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

Ianni, Andrea published the artcileEffects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese, Safety of Methyl octanoate, the main research area is selenium supplementation chem composition aromatic profile milk cheese; fatty acid; oxidative stability; selenium; volatile compound.

This study aimed to investigate the effect of dietary selenium supplementation of Friesian cows on chem.-nutritional and volatile fraction of caciocavallo cheese. A sample of 32 Friesian cows, balanced for parity, milk production, and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional feeding strategy, while the exptl. group (SeG) received a daily selenomethionine supplementation of 0.45 mg/kg in total mixed ration. During the exptl. period, milk yield was monitored, and samples of milk and caciocavallo cheese were collected and analyzed to obtain information on chem.-nutritional composition and volatile compounds profile. Dietary Se integration did not induce variations on milk yield or composition but significantly lowered the somatic cell count (SCC). In both milk and cheese, samples from SeG were characterized by a lower concentration of saturated fatty acids (SFA) and increases in linoleic and rumenic acids. The volatile compounds profile of dairy products was also pos. affected by dietary Se intake, with an increase in concentration of free fatty acids, esters, and aldehydes. These results suggest that Se plays a pos. role in improving bovine mammary gland functionality and the nutraceutical properties of milk and caciocavallo cheese made therefrom. Such findings could contribute to the production of cheeses with interesting organoleptic properties, although further sensorial evaluations should be performed to deeply investigate these changes and confirm consumer acceptability.

Journal of Dairy Science published new progress about Caseins 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, Safety of Methyl octanoate.

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

Ianni, Andrea published the artcileEffects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese, Recommanded Product: Ethyl nonanoate, the main research area is selenium supplementation chem composition aromatic profile milk cheese; fatty acid; oxidative stability; selenium; volatile compound.

This study aimed to investigate the effect of dietary selenium supplementation of Friesian cows on chem.-nutritional and volatile fraction of caciocavallo cheese. A sample of 32 Friesian cows, balanced for parity, milk production, and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional feeding strategy, while the exptl. group (SeG) received a daily selenomethionine supplementation of 0.45 mg/kg in total mixed ration. During the exptl. period, milk yield was monitored, and samples of milk and caciocavallo cheese were collected and analyzed to obtain information on chem.-nutritional composition and volatile compounds profile. Dietary Se integration did not induce variations on milk yield or composition but significantly lowered the somatic cell count (SCC). In both milk and cheese, samples from SeG were characterized by a lower concentration of saturated fatty acids (SFA) and increases in linoleic and rumenic acids. The volatile compounds profile of dairy products was also pos. affected by dietary Se intake, with an increase in concentration of free fatty acids, esters, and aldehydes. These results suggest that Se plays a pos. role in improving bovine mammary gland functionality and the nutraceutical properties of milk and caciocavallo cheese made therefrom. Such findings could contribute to the production of cheeses with interesting organoleptic properties, although further sensorial evaluations should be performed to deeply investigate these changes and confirm consumer acceptability.

Journal of Dairy Science published new progress about Caseins 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, Recommanded Product: Ethyl nonanoate.

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

Valcarcel-Munoz, Manuel J. published the artcileComparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use, Application of Ethyl octanoate, the main research area is brandy de Jerez aged American oak barrel different time; Brandy de Jerez; Sherry Cask®; ageing; aroma; oak wood.

Brandy de Jerez is a European Geog. Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks. Wood compounds have a substantial influence in the quality of the brandies that are aged in the barrels. In the cellar, the barrels that have been used for many years to keep Sherry wine or other wine spirits are often used for this purpose. When wooden barrels are used for the first time, they release a large amount of compounds into the liquid contained in them. Such amount decreases over time but casks life cycle has remained unexplored until now. The present work has the aim to study the brandies obtained from the same wine spirit after two years ageing in three differently oak casks: namely new, 7 years of use (4 years containing Oloroso wine and 3 years containing wine spirits) and 32 years of use (8 years containing Oloroso wine and 24 years containing wine spirits). According to the results from our experiments, even after 32 years of use, the wood barrels still contribute to modify the organoleptic characteristics of brandy. Moreover, the brandies aged in used barrels were judged more balanced than those aged in new barrels.

Foods published new progress about Acetals Role: ARU (Analytical Role, Unclassified), ANST (Analytical 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

Yang, Yanqin published the artcileAroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry, COA of Formula: C9H10O2, the main research area is congou black tea faint scent floral aroma; Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry; Congou black tea; Electronic nose; Final firing; Multivariate statistical analysis.

The drying technol. is crucial to the quality of Congou black tea. In this study, the aroma dynamic characteristics during the variable-temperature final firing of Congou black tea was investigated by electronic nose (e-nose) and comprehensive two-dimensional gas chromatog. coupled to time-of-flight mass spectrometry (GC x GC-TOFMS). Varying drying temperatures and time obtained distinctly different types of aroma characteristics such as faint scent, floral aroma, and sweet fragrance. GC x GC-TOFMS identified a total of 243 volatile compounds Clear discrimination among different variable-temperature final firing samples was achieved by using partial least squares discriminant anal. (R2Y = 0.95, Q2 = 0.727). Based on a dual criterion of variable importance in the projection value (VIP > 1.0) and one-way ANOVA (p < 0.05), ninety-one specific volatile biomarkers were identified, including 2,6-dimethyl-2,6-octadiene and 2,5-diethylpyrazine with VIP > 1.5. In addition, for the overall odor perception, e-nose was able to distinguish the subtle difference during the variable-temperature final firing process.

Food Research International published new progress about Amines 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, COA of Formula: C9H10O2.

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

Coeck, Robin published the artcileOne-pot reductive amination of carboxylic acids: a sustainable method for primary amine synthesis, SDS of cas: 111-11-5, the main research area is carboxylic acid one pot reductive amination primary amine synthesis; ruthenium tungsten bimetallic catalyst green solvent.

The reductive amination of carboxylic acids is a very green, efficient and sustainable method for the production of (bio-based) amines. However, with current technol., this reaction requires two to three reaction steps. Here, we report the first (heterogeneous) catalytic system for the one-pot reductive amination of carboxylic acids to amines, with solely H2 and NH3 as the reactants. This reaction can be performed with relatively cheap ruthenium-tungsten bimetallic catalysts in the green and benign solvent cyclopentyl Me ether (CPME). Selectivities of up to 99% for the primary amine could be achieved at high conversions. Addnl., the catalyst is recyclable and tolerant for common impurities such as water and cations (e.g. sodium carboxylate).

Green Chemistry published new progress about Carboxylic acids Role: RCT (Reactant), RACT (Reactant or Reagent) (C4-C14). 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