Tag: M.W=150-200

De Lange, Elvira S. published the artcileSpodoptera frugiperda Caterpillars Suppress Herbivore-Induced Volatile Emissions in Maize, Related Products of esters-buliding-blocks, the main research area is Spodoptera zea volatile compound hexenal myrcene; Cotesia marginiventris; Cotton; Herbivore-induced plant volatiles; Maize; Parasitoids; Spodoptera exigua; Spodoptera frugiperda; Spodoptera littoralis; Tritrophic interactions.

The vast spectrum of inducible plant defenses can have direct neg. effects on herbivores, or indirect effects, for instance in the form of herbivore-induced plant volatiles (HIPVs) that attract natural enemies. Various arthropods have evolved ways to suppress plant defenses. To test whether this is the case for caterpillar-induced HIPVs, we compared the volatile induction by Spodoptera frugiperda (Lepidoptera: Noctuidae), which is particularly well adapted to feed on maize (Zea mays), with the induction by three more generalist noctuid larvae. We tested the hypothesis that S. frugiperda suppresses HIPV emissions in maize, and thereby reduces attractiveness to natural enemies. HIPV emissions triggered by S. frugiperda when feeding on maize were indeed found to be significantly weaker than by Spodoptera littoralis, Spodoptera exigua, and Helicoverpa armigera. The suppression seems specific for maize, as we found no evidence for this when S. frugiperda caterpillars fed on cotton (Gossypium herbaceum). Artificially damaged maize plants treated with larval regurgitant revealed that HIPV suppression may be related to factors in the caterpillars’ oral secretions. We also found evidence that differential phys. damage that the caterpillars inflict on maize leaves may play a role. The suppressed induction of HIPVs had no apparent consequences for the attraction of a common parasitoid of S. frugiperda, Cotesia marginiventris (Hymenoptera: Braconidae). Nevertheless, the ability to manipulate the defenses of its main host plant may have contributed to the success of S. frugiperda as a major pest of maize, especially in Africa and Asia, which it has recently invaded.

Journal of Chemical Ecology published new progress about Corn. 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

Yactayo-Chang, Jessica P. published the artcileZea mays Volatiles that Influence Oviposition and Feeding Behaviors of Spodoptera frugiperda, Application In Synthesis of 140-11-4, the main research area is volatile organic compound zea mays oviposition feeding behavior; Attractant; Maize; Moth; Pest; Plant; Semiochemicals; Terpene.

Fall armyworm (Spodoptera frugiperda) is a major global pest of many crops, including maize (Zea mays). This insect is known to use host plant-derived volatile organic compounds to locate suitable hosts during both its adult and larval stages, yet the function of individual compounds remains mostly enigmatic. In this study, we use a combination of volatile profiling, electrophysiol. assays, pair-wise choice behavioral assays, and chem. supplementation treatments to identify and assess specific compounds from maize that influence S. frugiperda host location. Our findings reveal that Me salicylate and (E)-alpha-bergamotene are oviposition attractants for adult moths but do not impact larval behavior. While geranyl acetate can act as an oviposition attractant or repellent depending on the host volatile context and (E)-4,8-dimethyl-1,3,7-nonatriene (DMNT) is an oviposition deterrent. These compounds can also be attractive to the larvae when applied to specific maize inbreds. These data show that S. frugiperda uses different plant volatile cues for host location in its adult and larval stage and that the background volatile context that specific volatiles are perceived in, alters their impact as behavioral cues.

Journal of Chemical Ecology published new progress about Corn. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application In Synthesis of 140-11-4.

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

Block, Anna K. published the artcileFighting on two fronts: Elevated insect resistance in flooded maize, Computed Properties of 140-11-4, the main research area is Zea Spodoptera flooding infestation stress metabolite plant defense; Zea mays; fall armyworm; maysin; phenylpropanoid; salicylic acid; submergence; volatiles.

To grow and thrive plants must be able to adapt to both adverse environmental conditions and attack by a variety of pests. Elucidating the sophisticated mechanisms plants have developed to achieve this has been the focus of many studies. What is less well understood is how plants respond when faced with multiple stressors simultaneously. In this study, we assess the response of Zea mays (maize) to the combinatorial stress of flooding and infestation with the insect pest Spodoptera frugiperda (fall armyworm). This combined stress leads to elevated production of the defense hormone salicylic acid, which does not occur in the individual stresses, and the resultant salicylic acid-dependent increase in S. frugiperda resistance. Remodelling of phenylpropanoid pathways also occurs in response to this combinatorial stress leading to increased production of the anti-insect C-glycosyl flavones (maysins) and the herbivore-induced volatile phenolics, benzyl acetate, and phenethyl acetate. Furthermore, changes in cellular redox status also occur, as indicated by reductions in peroxidase and polyphenol oxidase activity. These data suggest that metabolite changes important for flooding tolerance and anti-insect defense may act both additively and synergistically to provide extra protection to the plant.

Plant, Cell & Environment published new progress about Corn. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

Vilar, Elena Garicano published the artcileEffect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters, Name: Methyl octanoate, the main research area is seaweed volatile component frankfurter salt reduction; Edible seaweeds; Flavour; Frankfurters; Odor; Sensory analysis; Volatile compounds.

The optimization of processed meats through salt replacement using edible seaweeds may reduce the risk of chronic disease through reduction in dietary sodium. We investigated the impact of the inclusion of four selected seaweeds (1% weight/weight) in reformulated frankfurters in which salt addition and pork fat content was reduced by 50% and 21%, resp., and where pork loin (longissimus dorsi muscle) was increased by 6%, compared to a Control. Two different types of red (Porphyra umbilicalis and Palmaria palmata) and brown (Himanthalia elongata and Undaria pinnatifida) edible seaweeds were evaluated. The reformulated frankfurters containing added seaweed were lower in ash, higher in moisture, protein and darker in color and had altered textural properties in comparison to the Control; mainly less hard and less chewy. The volatile and sensory profiles of the reformulated frankfurters differed from the Control. However, the reformulated frankfurters with the inclusion of H.elongata were the most promising, although further work is required to optimize the formulation.

Meat Science published new progress about Diet. 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

Buras, Zachary J. published the artcileSimulated production of OH, HO2, CH2O, and CO2 during dilute fuel oxidation can predict 1st-stage ignition delays, Quality Control of 110-42-9, the main research area is hydroxyl hydroperoxo formaldehyde fuel oxidation autoignition plug flow reactor.

Chem. kinetics simulations are used to explore whether detailed measurements of relevant chem. species during the oxidation of very dilute fuels (less than 1 Torr partial pressure) in a high-pressure plug flow reactor (PFR) can predict autoignition propensity. We find that for many fuels the timescale for the onset of spontaneous oxidation in dilute fuel/air mixtures in a simple PFR is similar to the 1st-stage ignition delay time (IDT) at stoichiometric engine-relevant conditions. For those fuels that deviate from this simple trend, the deviation is closely related to the peak rate of production of OH, HO2, CH2O, and CO2 formed during oxidation We use these insights to show that an accurate correlation between simulated profiles of these species in a PFR and 1st-stage IDT can be developed using convolutional neural networks. Our simulations suggest that the accuracy of such a correlation is 10-50%, which is appropriate for rapid fuel screening and may be sufficient for predictive fuel performance modeling.

Combustion and Flame published new progress about Fuels. 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

Capozzi, Vittorio published the artcileImpact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations, Recommanded Product: Ethyl octanoate, the main research area is Saccharomyces Hanseniaspora Oenococcus grape must fermentation enol technol property.

The use of multi-species starter cultures is an approach of increasing significance for winemakers in order to improve the general quality and safety of the final product. As first step of the present study, we isolated and characterize two Saccharomyces cerevisiae yeast starter strains, denoted as ITEM 167292 and ITEM 17293, from natural must fermentations of “”Negroamaro”” grapes. As second step, we studied the interactions during grape must fermentation between these two strains, the Hanseniaspora uvarum strain ITEM 8785 and five autochthonous Oenococcus oeni strains, by microbial counts and by quantifying L-malic acid and ethanol concentrations The best performing O. oeni strain, namely OT4, was used to create, with the H. uvarum strain ITEM 8785, two mixed starter formulations with the strains ITEM 167292 and ITEM 17293. The three microbial species showed to be compatible and to complete the fermentative processes producing wines denoted by reduced acetic acid concentrations The performance of the mixed starter formulations were then validated by carrying pilot-scale vinifications. At the best of our knowledge, this report is the first study regarding the utilization of selected H. uvarum/S. cerevisiae/O. oeni autochthonous strains in a simultaneous multi-starter inoculation for the industrial production of regional typical wines.

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

Furdikova, Katarina published the artcileComparison of volatiles in noble-rotten and healthy grape berries of Tokaj, SDS of cas: 110-42-9, the main research area is Vitis glycerol ethanol citric gluconic succinic acid.

The presented work compares basic parameters as well as comprehensive profiles of volatile organic compounds identified in healthy and noble-rotten grape berries of 6 Tokaj grapevine varieties (Muscat Lunel, Furmint, Lipovina, Zet́a, Kabar and Fat grape). Volatile components were determined by GC × GC-HRTOF-MS with previous solid phase microextraction of volatiles from head space and expressed as relative concentrations The greatest differences between the basic composition of healthy and noble-rotten grapes were found in glycerol, ethanol, citric, gluconic and succinic acid. 116 volatile compounds were identified and compared in scope of their ability to distinguish healthy and noble-rotten berries in context of aromatic or non-aromatic variety. Regardless of grapevine variety, 59 compounds significantly distinguished noble rot from healthy berries whereby the most important were 2-hepten-1-ol, 2-octen-1-ol, hexadecanoic acid, 3,5-octadien-2-one, sulcatol and hexyl acetate. Volatile profiles of healthy as well as noble-rotten berries of aromatic variety Muscat Lunel differed from non-aromatic ones and were characterized mostly by higher relative concentrations of terpenoids neo-allo ocimene, cis-rose oxide, linalool, nerol oxide and sulcatol.

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

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

Furdikova, Katarina published the artcileComparison of volatiles in noble-rotten and healthy grape berries of Tokaj, COA of Formula: C9H18O2, the main research area is Vitis glycerol ethanol citric gluconic succinic acid.

The presented work compares basic parameters as well as comprehensive profiles of volatile organic compounds identified in healthy and noble-rotten grape berries of 6 Tokaj grapevine varieties (Muscat Lunel, Furmint, Lipovina, Zet́a, Kabar and Fat grape). Volatile components were determined by GC × GC-HRTOF-MS with previous solid phase microextraction of volatiles from head space and expressed as relative concentrations The greatest differences between the basic composition of healthy and noble-rotten grapes were found in glycerol, ethanol, citric, gluconic and succinic acid. 116 volatile compounds were identified and compared in scope of their ability to distinguish healthy and noble-rotten berries in context of aromatic or non-aromatic variety. Regardless of grapevine variety, 59 compounds significantly distinguished noble rot from healthy berries whereby the most important were 2-hepten-1-ol, 2-octen-1-ol, hexadecanoic acid, 3,5-octadien-2-one, sulcatol and hexyl acetate. Volatile profiles of healthy as well as noble-rotten berries of aromatic variety Muscat Lunel differed from non-aromatic ones and were characterized mostly by higher relative concentrations of terpenoids neo-allo ocimene, cis-rose oxide, linalool, nerol oxide and sulcatol.

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

Fan, Shanshan published the artcileCharacterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values, Product Details of C10H20O2, the main research area is Tibetan Qingke Jiu sensory odorants; AEDA; Acetic acid (PubChem, CID: 176); Aroma active compounds; Ethyl 2-methylbutanoate (PubChem, CID: 24020); Ethyl 3-methylbutanoate (PubChem, CID: 7945); Furaneol (PubChem, CID: 19309); Methional (PubChem, CID: 18635); OAVs; Phenylacetaldehyde (PubChem, CID: 998); Quantitative analysis; Sensory analysis; Sotolon (PubChem, CID: 62835); Tibetan Qingke Jiu; β-Damascenone (PubChem, CID: 5366074); β-Phenylethanol (PubChem, CID: 6054); γ-Nonalactone (PubChem, CID: 7710).

Tibetan Qingke Jiu is the most important alc. beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory anal., aroma extract dilution anal. (AEDA), quant. anal., and odor activity values (OAVs). Sensory evaluation demonstrated that Qingke Jiu had fruity, cooked potato, honey, sour, sweet, and caramel-like aroma. A total of 66 aroma compounds were identified by AEDA and gas chromatog.-mass spectrometry, with flavor dilution (FD) factors ranging from 4 to 2048. Among them, methional, acetic acid, Et butanoate, phenylacetaldehyde and U+03B2-phenylethanol appeared with the highest FD factors. The concentration of these aroma-active compounds was further quantitated by combination of four different quant. measurements, and 17 odorants had concentrations higher than their odor thresholds. Based on the OAVs, phenylacetaldehyde, U+03B2-phenylethanol, Et phenylacetate, sotolon, furaneol, methional, methionol, U+03B3-nonalactone, Et 2-methylbutanoate, U+03B2-damascenone, Et 3-methylbutanoate, Et acetate, Et butanoate, and acetic acid could be potentially important to the overall aroma profile of Qingke Jiu.

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

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

Chizzola, Remigius published the artcileVariability of volatiles in Pinus cembra L. within and between trees from a stand in the Salzburg Alps (Austria) as assessed by essential oil and SPME analysis, Related Products of esters-buliding-blocks, the main research area is Pinus cembra volatile essential oil SPME analysis.

Pinus cembra L. is a coniferous European mountain range tree rich in oleoresins and essential oils. Twig tips with needles are the most common tree parts used to obtain essential oils. As the whole tree contains volatiles, the essential oil composition from different parts was studied, including twig tips with needles from the bottom, the top and the cone bearing branches, cones, twigs without needles from the lower and upper part of the crown as well as wood and bark from the trunk. The variability in essential oil composition between these plant parts and between individual trees has been studied using multivariate statistical analyses. α-Pinene was present in all samples, being highest in cones (49.3%) and lowest in sapwood (0.7%). Twig tips with needles from different parts of the crown had similar essential oil composition with α-pinene (43.9-48.3%), β-phellandrene (13.1-17.2%), β-pinene (6.6-9.3%), germacrene D (5.1-6.8%) and limonene (4.1-6.1%) as main compounds Twig essential oils had usually more β;-phellandrene (23.9-29.8%) than α-pinene (23.3-24.3%) and also appreciable amounts of β-pinene (13.5-15.1%) and limonene (11.9-17.9%). Cone essential oils contained mainly α-pinene, β-pinene (20.1%) and limonene (13.9%). The essential oils from wood and bark were rich in diterpenes as cembratrienol (4.9-21.4%), cembrene (4.8-14.3%) and Me daniellate (2.7-6.8%). Sapwood distillates contained also notable amounts of alkane derivatives Finally, the solventfree SPME technique has been employed to analyze the volatiles in the plant parts. For needles and cones the observed patterns were in good accordance with the compositions of the resp. essential oils.

Genetic Resources and Crop Evolution published new progress about Bark. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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