Tag: M.W=150-200

Trinklein, Timothy J. published the artcileDetermination of the signal-to-noise ratio enhancement in comprehensive three-dimensional gas chromatography, Related Products of esters-buliding-blocks, the main research area is signal noise ratio enhancement three dimensional gas chromatog.

We investigate the extent to which comprehensive three-dimensional gas chromatog. (GC3) provides a signal enhancement (SE) and a signal-to-noise ratio enhancement (S/NRel) relative to one-dimensional (1D)-GC. Specifically, the SE is defined as the ratio of the tallest 3D peak height from the GC3 separation to the 1D peak height from the unmodulated 1D-GC separation A model is proposed which allows the analyst to predict the theor. attainable SE (SET) based upon the peak width and sampling d. inputs. The model is validated via comparison of the SET to the exptl. measured SE (SEM) obtained using total-transfer GC3 (100% duty cycle for both modulators) with time-of-flight mass spectrometry detection. Two exptl. conditions were studied using the same GC3 column set, differing principally in the modulation period from the 1D to 2D columns: 4 s vs. 8 s. Under the first set of conditions, the average SEM was 97 (±22), in excellent agreement with the SET of 97 (±18). The second set of conditions improved the average SEM to 181 (±27), also in agreement with the average SET of 176 (±26). The average S/NRel following correction for the mass spectrum acquisition frequency was 38.8 (±11.2) and 59.0 (±27.2) for the two sets of conditions. The enhancement in S/N is largely attributed to moving the signal to a higher frequency domain where the impact of “”low frequency”” noise is less detrimental. The findings here provide strong evidence that GC3 separations can provide enhanced detectability relative to 1D-GC and comprehensive two-dimensional gas chromatog. (GCxGC) separations

Analytical Chemistry (Washington, DC, United States) published new progress about Cryostats. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Related Products of esters-buliding-blocks.

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

Son, Yeongkwon published the artcileHydroxyl Radicals in E-Cigarette Vapor and E-Vapor Oxidative Potentials under Different Vaping Patterns, SDS of cas: 140-11-4, the main research area is hydroxyl radical E cigarette vapor oxidative stress vaping flavor.

Available studies, while limited in number, suggest that e-cigarette vaping induces oxidative stress, with one potential mechanism being the direct formation of reactive oxygen species (ROS) in e-vapor. In the present studies, we measured the formation of hydroxyl radical (•OH), the most destructive ROS, in e-vapor under a range of vaping patterns (i.e., power settings, solvent concentrations, flavorings). Study results show that increased power output and puff volume correspond with the formation of significantly higher amounts of •OH in e-vapor because of elevated coil temperature and oxygen supply. Vegetable glycerin (VG) e-liquids generated higher •OH levels than propylene glycol (PG) e-liquids, as did flavored e-liquids relative to nonflavored e-liquids E-vapor in combination with ascorbic acid, which is an abundant biol. mol. in human epithelial lining fluid, can also induce •OH formation. The dose of radical per puff associated with e-cigarette vaping was 10-1000 times lower than the reported dose generated by cigarette smoking. However, the daily average •OH dose can be comparable to that from cigarette smoking depending on vaping patterns. Overall, e-cigarette users who use VG-based flavored e-cigarettes at higher power output settings may be at increased risk for •OH exposures and related health consequences such as asthma and chronic obstructive pulmonary disease.

Chemical Research in Toxicology published new progress about E-liquids. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, SDS of cas: 140-11-4.

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

Zhou, Chengzhe published the artcileIntegrated volatile metabolome, multi-flux full-length sequencing, and transcriptome analyses provide insights into the aroma formation of postharvest jasmine (Jasminum sambac) during flowering, COA of Formula: C9H10O2, the main research area is Jasminum sambac volatile metabolome transcriptome aroma formation flowering.

Jasmine [Jasminum sambac (L.) Aiton] flowers usually bloom and release their fragrance at night. However, the underlying regulatory mechanisms of aroma formation during flowering in postharvest jasmine are still poorly understood. Here, we profiled the volatile metabolome, multi-flux full-length sequencing, and transcriptome anal. to investigate volatile biosynthesis and global transcriptomic changes in postharvest flowering jasmine. A total of 102 volatiles were identified. Of these, 16 volatiles were considered key odorants of jasmine flowers. Linalool, a-farnesene, D-nerolidol, geraniol, α-cadinol, benyzl alc., benzaldehyde, benzyl acetate, benzyl benzoate, 3-hexen-1-ol benzoate, and (Z)-3-hexen-1-ol acetate play decisive roles in the typical jasmine fragrance, while benzeneacetaldehyde, benzoic acid, Me anthranilate, Me 2-(methylamino) benzoate, and (E)-2-hexenal modify the aroma of jasmine. Meanwhile, we built the first reference full-length transcriptome of postharvest jasmine flowers, which had 366,081 non-redundant isoforms. Among them, 280,326 (76.57%) were annotated with at least one hit in the NT, NR, Swissprot, KEGG, KOG, Pfam, and GO databases. Combined with second-generation transcriptome anal., we identified 52 differentially expressed transcripts (DETs) involved in terpenoid metabolic pathways and 28 DETs involved in phenylpropanoid/benzenoid metabolic pathway, and 31 β-glucosidase transcripts may be related to aroma formation of postharvest jasmine during flowering. In addition, the expression of 42 heat shock protein (HSP) transcripts was pos. correlated with the content of 11 key odorants, as revealed by weighted gene co-expression network anal. (WGCNA). The present results advance the knowledge of the regulatory mechanism of aroma formation in postharvest jasmine during flowering and provide an abundant genetic resource for further studies on gene discovery in jasmine.

Postharvest Biology and Technology published new progress about Flowering. 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

Kurkiewicz, S. published the artcileContemporary analytical techniques reveal the secret composition of a 19th century Jerusalem Balsam, Name: Ethyl nonanoate, the main research area is vanillic acid Impatiens volatile compound.

In 1719, Antonio Menzani di Cuna from the Saint Savior monastery published an alc. extract formula made from plant and herb resins under the name Jerusalem Balsam. The Balsam gained high popularity due to its remedial benefits. At the end of the 19th century, Jerusalem Balsam produced by the hermit Johannes Treutler was found to be particularly popular. We analyzed a sample of a valuable find coming from the last decade of the 19th century, making it probably the oldest surviving Jerusalem Balsam in the world. The purpose of this work was to investigate the composition of the historical sample and to try to determine the origin of its components. This was achieved by comparing the profile of volatile compounds extracted from the balsam using HS-SPME technique with the profile characteristic for plant resins as classic ingredients of the Johannes Treutler formula. The use of two chromatog. columns of different polarity, as well as the transformation of the polar components of the sample into TMS derivatives, allowed to obtain new information on the historical composition of the Balsam. Also, it can be stated with high probability that plant resins were indeed used in the production of the Balsam as referred to in the original recipe of Johannes Treutler. We also discuss challenges in determining the original composition of the Balsam.

Pharmazie published new progress about Impatiens. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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

Wasserman, Harry H. published the artcileSinglet oxygen in synthesis. Formation of d,l- and meso-Isochrysohermidin from a 3,3′-bipyrrole precursor, COA of Formula: C7H9NO3, the main research area is isochrysohermidin synthesis oxidation; bipyrrole oxidation singlet oxygen isochrysohermidin synthesis.

A synthesis of the d,l and meso forms of isochrysohermidin is outlined which employs the singlet oxygen oxidation of pyrroles as the key step. The bipyrrole precursor I was synthesized from a 3-hydroxy monopyrrole which, in turn, was prepared by addition of methylamine to a vinyl vicinal tricarbonyl.

Tetrahedron published new progress about Oxidation. 113602-62-3 belongs to class esters-buliding-blocks, name is Methyl 3-hydroxy-1-methyl-1H-pyrrole-2-carboxylate, and the molecular formula is C7H9NO3, COA of Formula: C7H9NO3.

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

Ye, Zhiping published the artcileInvestigation of Cu-Mn catalytic ozonation of toluene: Crystal phase, intermediates and mechanism, Formula: C9H10O2, the main research area is copper manganese toluene catalytic ozonation degradation; Catalytic ozonation; Crystal phase; Cu-Mn bimetallic oxide; Degradation pathway; Reaction mechanism.

The effect of different crystal phases, i.e. spinel phase (CuMn2O4) and amorphous phase (Cu0.2MnOx), was explored in Cu-Mn catalytic ozonation of toluene. The toluene removal efficiency followed the order of Cu0.2MnOx (91.2%) CuMn2O4 (74.5%) com. catalyst Cu0.3MnOx (70.3%) in 130 min, and the higher CO2 yield (67.6%) could be also observed using Cu0.2MnOx. In order to investigate the effect of phases on the toluene degradation pathway, the intermediates and byproducts were identified by DRIFTS, GC-MS, and TOF-SIMS. No obvious difference was observed in the distribution of byproducts, except for the quantities, suggesting the discrepancy of oxidation rate. On the other hand, the catalysts were characterized before and after the ozonation process by TEM, BET, XPS, XRD, EPR, TGA, and TPR. It was proposed that for amorphous catalysts, the oxygen vacancy (Vo) helped the chemisorption of toluene, and adjacent Mn reacted as the main active site for the ozonation process. While, the redox pair of Cu+/Mn4+ and Cu2+/(Mn3+, Mn2+) in the spinel phase plays an important role in the generation of oxygen vacancies for O3 decomposition

Journal of Hazardous Materials published new progress about Oxidation. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Li, Huamin published the artcileComparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations, SDS of cas: 106-32-1, the main research area is Saccharomyces raspberry wine alc fermentation; Alcoholic fermentation; HS-GC-IMS; Raspberry wine; Sensory evaluation; T. delbrueckii; Volatile compounds.

Torulaspora delbrueckii is a widely studied non-Saccharomyces yeast, described as having a pos. impact on the organoleptic quality of wines, however, little is known about its impact on the production of raspberry wine. In this study, we compared combined use of S. cerevisiae/T. delbrueckii pair, i.e., in sequential inoculation (RT) and co-fermentation (RC) modes, with spontaneous fermentation (RU) and single S. cerevisiae inoculation (RS), on various properties of raspberry wine including fermentation behaviors (using yeast counts and next-generation sequencing method), basic composition (by OIV, 2019), volatile profile (using headspace-gas chromatog.-ion mobility spectrometry), sensory property (by quant. descriptive analyses) and biogenic amine levels. All the alc. fermentations were completed within 9 days; T. delbrueckii was inhibited by S. cerevisiae in the co-culture; and Saccharomyces and Mrakia were the most abundant species in RU. A total of 40 aromas was identified, with RT abundant in volatile esters, ketones and terpenes and others showing relatively lower intensities. During sensory evaluation, RT was characterized by ‘fruity’ and ‘sweet’ notes; RC was notable for a high ‘floral’ attribute; RU scored the highest in ‘pungent’ and RS showed intermedium intensities for most descriptors. Partial least squares regression showed the relationship between aromas and sensory descriptors. As for biogenic amine, RU contained the highest total amount and RS had the least. Overall, RT had greater potential to be used in the production of raspberry wine.

Food Research International published new progress about Raspberry. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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

Choi, Inseob published the artcileNeutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage, Name: Methyl decanoate, the main research area is neutral pH dry milk bevarage sodium hexametaphosphate sensory property.

There has been ascending demand on beverages enriched with dairy proteins. Calcium chelators can improve transparency and stability of beverages with nonfat dry milk (NFDM) resulting from dissociation of casein micelles. In this study, vanilla-flavored model beverages with 5% or 10% weight/weight NFDM were manufactured with or without 0.43% weight/weight sodium hexametaphosphate (SHMP), phys. properties were studied during 70-day storage at 4°C and room temperature (RT), and sensory properties were evaluated during storage at 4°C. SHMP resulted in decreased turbidity, particle diameter, and zeta-potential magnitude. The turbidity was stable at 4°C but increased from 161 to 315 NTU and 333 to 818 NTU, resp., for beverages with 5% and 10% NFDM after 70-day storage at RT. SHMP resulted in insignificant and significant increase in viscosity for 5% and 10% NFDM beverage, resp. The 10% NFDM beverage with SHMP also developed into a gel during storage at RT but remained fluidic at 4°C. Descriptive sensory anal. suggested that SHMP resulted in soapy flavor and salty taste of beverages with decreasing vanilla and milky flavors after 70-day refrigerated storage. Findings from the present study suggest that SHMP may be used to reduce the turbidity of refrigerated beverages based on NFDM.

LWT–Food Science and Technology published new progress about Beverages. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Choi, Inseob published the artcileNeutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage, Quality Control of 111-11-5, the main research area is neutral pH dry milk bevarage sodium hexametaphosphate sensory property.

There has been ascending demand on beverages enriched with dairy proteins. Calcium chelators can improve transparency and stability of beverages with nonfat dry milk (NFDM) resulting from dissociation of casein micelles. In this study, vanilla-flavored model beverages with 5% or 10% weight/weight NFDM were manufactured with or without 0.43% weight/weight sodium hexametaphosphate (SHMP), phys. properties were studied during 70-day storage at 4°C and room temperature (RT), and sensory properties were evaluated during storage at 4°C. SHMP resulted in decreased turbidity, particle diameter, and zeta-potential magnitude. The turbidity was stable at 4°C but increased from 161 to 315 NTU and 333 to 818 NTU, resp., for beverages with 5% and 10% NFDM after 70-day storage at RT. SHMP resulted in insignificant and significant increase in viscosity for 5% and 10% NFDM beverage, resp. The 10% NFDM beverage with SHMP also developed into a gel during storage at RT but remained fluidic at 4°C. Descriptive sensory anal. suggested that SHMP resulted in soapy flavor and salty taste of beverages with decreasing vanilla and milky flavors after 70-day refrigerated storage. Findings from the present study suggest that SHMP may be used to reduce the turbidity of refrigerated beverages based on NFDM.

LWT–Food Science and Technology published new progress about Beverages. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Coelho, Eduardo published the artcileUnderstanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention, Quality Control of 106-32-1, the main research area is oak wood wine sorption aging volatile compound retention; Aroma recombination; Mathematical models; Oak wood; Volatile compounds; Wine ageing; Wood sorption.

Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcs., esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate anal. demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.

Food Research International published new progress about Beverages. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.

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