Tag: M.W=150-200

Marti, Guillaume published the artcileComparison of the phytochemical composition of Serenoa repens extracts by a multiplexed metabolomic approach, SDS of cas: 111-11-5, the main research area is Serenoa metabolomics ethanol extract phytochem composition; Saw palmetto; Serenoa repens extract; metabolomics; natural products; phytochemical equivalence.

Phytochem. extracts are highly complex chem. mixtures In the context of an increasing demand for phytopharmaceuticals, assessment of the phytochem. equivalence of extraction procedures is of utmost importance. Compared to routine anal. methods, comprehensive metabolite profiling has pushed forward the concept of phytochem. equivalence. In this study, an untargeted metabolomic approach was used to cross-compare four marketed extracts from Serenoa repens obtained with three different extraction processes: ethanolic, hexanic and sCO2 (supercritical carbon dioxide). Our approach involved a biphasic extraction of native compounds followed by liquid chromatog. coupled to a high-resolution mass spectrometry based metabolomic workflow. Our results showed significant differences in the contents of major and minor compounds according to the extraction solvent used. The analyses showed that ethanolic extracts were supplemented in phosphoglycerides and polyphenols, hexanic extracts had higher amounts of free fatty acids and minor compounds, and sCO2 samples contained more glycerides. The discriminant model in this study could predict the extraction solvent used in com. samples and highlighted the specific biomarkers of each process. This metabolomic survey allowed the authors to assess the phytochem. content of extracts and finished products of S. repens and unequivocally established that sCO2, hexanic and ethanolic extracts are not chem. equivalent and are therefore unlikely to be pharmacol. equivalent

Molecules published new progress about Biomarkers. 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

Yang, Peng published the artcileMetagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages, Computed Properties of 110-42-9, the main research area is metagenomics metabolomics microbiota flavor compound nutrient fermented sausage; Fermented sausages; Flavor compounds; Metabolic pathways; Microbiota; Nutrients.

Understanding the interrelationships between the differentially abundant microorganisms and metabolites of traditional Fuet fermented sausages (FSs) and inoculated fermented sausages (IFSs) can help us identify key species that are missing from com. starter cultures to reproduce the flavor compounds and nutrients of traditional Fuet FSs. IFSs, inoculated with P. pentosaceus, P. acidilactici, S. xylosus, S. carnosus (SBM-52) or P. pentosaceus, and S. xylosus (THM-17), were deficient in reproducing the volatilome profile (in particular esters, Me aldehydes, and Me ketones) of traditional Fuet FSs because of the lack of diverse Staphylococci (S. carnosus, S. xylosus, S. equorum, and S. saprophyticus). Moreover, the combination of Pediococcus and Staphylococcus were pos. associated with amino acid, fatty acid, L-anserine, and L-carnosine levels. Pyridoxal and indolelactic acid levels were significantly increased in IFSs with the addition of P. acidilactici and S. carnosus, which were pos. associated with vitamin B6 and tryptophan metabolic pathways.

Food Chemistry published new progress about Biomarkers. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Computed Properties of 110-42-9.

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

Chavez-Marquez, Alejandra published the artcileCharacterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS, Application of Methyl octanoate, the main research area is furfuryl ethyl ether acetoin acetic acid alpha terpineol metabolomics; HS-SPME GC-QTOFMS; Mexican wine; metabolomics; untargeted method validation; wine.

Untargeted metabolomics approaches are emerging as powerful tools for the quality evaluation and authenticity of food and beverages and have been applied to wine science. However, most fail to report the method validation, quality assurance and/or quality control applied, as well as the assessment through the metabolomics-methodol. pipeline. Knowledge of Mexican viticulture, enol. and wine science remains scarce, thus untargeted metabolomics approaches arise as a suitable tool. The aim of this study is to validate an untargeted HS-SPME-GC-qTOF/MS method, with attention to data processing to characterize Cabernet Sauvignon wines from two vineyards and two vintages. Validation parameters for targeted methods are applied in conjunction with the development of a recursive anal. of data. The combination of some parameters for targeted studies (repeatability and reproducibility < 20% RSD; linearity > 0.99; retention-time reproducibility < 0.5% RSD; match-identification factor < 2.0% RSD) with recursive anal. of data (101 entities detected) warrants that both chromatog. and spectrometry-processing data were under control and provided high-quality results, which in turn differentiate wine samples according to site and vintage. It also shows potential biomarkers that can be identified. This is a step forward in the pursuit of Mexican wine characterization that could be used as an authentication tool. Molecules published new progress about Biomarkers. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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

Chavez-Marquez, Alejandra published the artcileCharacterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS, COA of Formula: C11H22O2, the main research area is furfuryl ethyl ether acetoin acetic acid alpha terpineol metabolomics; HS-SPME GC-QTOFMS; Mexican wine; metabolomics; untargeted method validation; wine.

Untargeted metabolomics approaches are emerging as powerful tools for the quality evaluation and authenticity of food and beverages and have been applied to wine science. However, most fail to report the method validation, quality assurance and/or quality control applied, as well as the assessment through the metabolomics-methodol. pipeline. Knowledge of Mexican viticulture, enol. and wine science remains scarce, thus untargeted metabolomics approaches arise as a suitable tool. The aim of this study is to validate an untargeted HS-SPME-GC-qTOF/MS method, with attention to data processing to characterize Cabernet Sauvignon wines from two vineyards and two vintages. Validation parameters for targeted methods are applied in conjunction with the development of a recursive anal. of data. The combination of some parameters for targeted studies (repeatability and reproducibility < 20% RSD; linearity > 0.99; retention-time reproducibility < 0.5% RSD; match-identification factor < 2.0% RSD) with recursive anal. of data (101 entities detected) warrants that both chromatog. and spectrometry-processing data were under control and provided high-quality results, which in turn differentiate wine samples according to site and vintage. It also shows potential biomarkers that can be identified. This is a step forward in the pursuit of Mexican wine characterization that could be used as an authentication tool. Molecules published new progress about Biomarkers. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Lu, Yao published the artcileChanges in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation, Safety of Methyl octanoate, the main research area is persimmon wine physicochem polyphenol flavor fermentation; Persimmon wine; fermentation; flavor; oenological parameter; polyphenol; sensory.

Changes in the oenol. parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alc. and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, Et hexanoate, Me octanoate, Et octanoate, phenethyl acetate, and 2, 4-di-tert-butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, Et hexanoate, and Et octanoate. Spontaneous fermentation increased the proportion of esters and alcs. in the overall volatile compounds During sensory evaluation, IPW was characterized by “”brandy,”” “”bitterness,”” and low “”sweetness,”” and SPW has a high score of “”sweetness,”” “”balance,”” desirable “”color,”” and “”body.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Bitterness. 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

Lu, Yao published the artcileChanges in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation, Name: Ethyl octanoate, the main research area is persimmon wine physicochem polyphenol flavor fermentation; Persimmon wine; fermentation; flavor; oenological parameter; polyphenol; sensory.

Changes in the oenol. parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alc. and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, Et hexanoate, Me octanoate, Et octanoate, phenethyl acetate, and 2, 4-di-tert-butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, Et hexanoate, and Et octanoate. Spontaneous fermentation increased the proportion of esters and alcs. in the overall volatile compounds During sensory evaluation, IPW was characterized by “”brandy,”” “”bitterness,”” and low “”sweetness,”” and SPW has a high score of “”sweetness,”” “”balance,”” desirable “”color,”” and “”body.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Bitterness. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.

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

Dias, L. G. published the artcileAroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction, Synthetic Route of 140-11-4, the main research area is acetyl pyrroline hexanal rice aroma extraction SPME method; 2-acetyl-1-pyrroline; Aromatic rice; Experimental design; PCA; SPME; Volatile compound.

The solid phase microextraction (SPME) has been the most used technique for the extraction of volatile compounds from rice because of its easy operation and solvent-free. The extraction parameters, sample mass and incubation temperature, were optimized through a central composite rotational design (CCRD), aiming at maximizing the extraction of 2-acetyl-1-pyrroline (2AP), the main compound responsible for the aroma in aromatic rice, and minimizing the generation of hexanal, a marker of lipid oxidation Besides, the time of sample incubation and fiber exposure for the extraction of the volatile compounds from rice were determined The optimized conditions for SPME were: 2.5 g of ground rice in a 20 mL vial, sample incubation at 80°C for 60 min and exposure of the divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) fiber in the headspace for 10 min. The optimized method was successfully applied to 12 varieties of rice and principal component anal. (PCA) was performed to observe similarities in their volatile profile. A total of 152 volatile compounds were identified among the different rice varieties. From these, 42 were identified in arborio rice, 47 in basmati brand A, 43 in basmati brand B, 55 in black rice, 63 in brown rice, 39 in jamine rice, 50 in parboiled brown rice, 43 in parboiled rice, 54 in red rice, 63 in sasanishiki rice, 46 in white rice and 70 in wild rice.

Food Research International published new progress about Brown rice. 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

Gluchowski, Artur published the artcileFresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color, Synthetic Route of 111-11-5, the main research area is basil volatile composition sensory color profile sousvide heat treatment; basil; color; infusion; sensory quality; sous-vide; volatile compounds profile.

Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100°C, and using the sous-vide method (65, 75, and 85°C). The composition of volatile compounds was identified by GC/MS anal., the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcs. groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition

Molecules published new progress about Aftertaste. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Krishnamoorthi, M. published the artcileExperimental, numerical and exergy analyses of a dual fuel combustion engine fuelled with syngas and biodiesel/diesel blends, Recommanded Product: Methyl octanoate, the main research area is syngas biodiesel diesel combustion engine exergy simulation modeling.

This work investigates the effects of addition of syngas and biodiesel on a reactivity controlled compression ignition (RCCI) engine fuelled with diesel. SEM (SEM) of exhaust particulate matter has been done to obtain particulate matter (PM) morphol. Energy and exergy analyses have been performed to observe energy and availability shares, and to provide directions for the energy recovery systems. Closed cycle combustion simulations have been performed to complement the exptl. results and for an improved understanding of in-cylinder dynamics. Based on the initial study, used cooking oil based biodiesel blend (B20, 20% biodiesel) has been chosen in experiments The optimal operating conditions for syngas/diesel and syngas/B20 in RCCI mode for different operating parameters have been investigated. Injection pressure, injection timing and pre-injection mass ratio have been modified to get improved combustion efficiency at mid-load. Syngas/diesel mode with an injection timing of 19° before top dead center (bTDC) shows slightly higher brake thermal efficiency (BTE) with 22% and 77% lower oxides of nitrogen (NOx) and PM resp. as compared to conventional diesel combustion. In syngas/B20 mode, a maximum BTE of 24% has been observed for the case with a pre-injection at 50° bTDC with 30% mass fraction and 18° bTDC main injection timing. Syngas/diesel shows a reduction in primary soot particle count by about 67% and contains larger aggregates as compared to neat diesel.

Applied Energy published new progress about Aggregates. 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

Zhang, Hailong published the artcileStructure-reactivity study of model and Biodiesel soot in model DPF regeneration conditions, Application In Synthesis of 110-42-9, the main research area is biodiesel soot catalytic oxidation diesel engine particulate filter.

The aim of the present work is to investigate and compare the non-catalytic and catalytic reactivities of real and model soot samples through temperature-programmed oxidation (TPO). Such reactivity was furthermore correlated with soot structural properties, determined by laser granulometry, XRD, Raman and HRTEM. Biodiesel soot samples were obtained through the combustion of different fuels in a real engine, whereas model soot samples were produced in a laminar burner. TPO evidenced that the soot generated with 100% Biodiesel (Me ester) was more reactive than real soot generated with 7% Biodiesel (7% Me ester). The model soot from the diesel surrogate (Aref) containing 7% oxygenate additive (C11H22O2) exhibited higher reactivity than the model soot containing 30% additive, whereas a carbon black (Degussa Printex U) showed the poorest reactivity of this series. The presence of NO2 promoted the non-catalytic oxidation of real soot. In the presence of the MnOx-CeO2 catalyst, soot reactivity depended both on reactant gas composition and on soot-catalyst contact.

Fuel published new progress about Aggregates. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application In Synthesis of 110-42-9.

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