Tag: M.W=150-200

Yang, Yijin published the artcileFlavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association, COA of Formula: C11H22O2, the main research area is flavor odor rice wine mol association; 2-Phenylethyl alcohol (PubChem CID: 6054); Aroma; Benzaldehyde (PubChem CID: 240); Chinese rice wine; Ethyl hexadecanoate (PubChem CID: 12366); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Flavor compounds; Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Low field-nuclear magnetic resonance (LF-NMR); Molecular association.

Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component anal. indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the mol. association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via mol. association In addition, the mol. association significantly promoted the accumulation of flavor compounds with OAV > 1, especially Et esters.

Food Chemistry published new progress about Flavor. 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

Guo, Xiangyang published the artcileEffect of the roasting degree on flavor quality of large-leaf yellow tea, Category: esters-buliding-blocks, the main research area is catechin caffeine large leaf yellow tea roasting flavor quality; Flavor quality; Heterocyclic compounds; Large-leaf yellow tea (LYT); Odor activity values (OAV); Roasting degree; Sensory evaluation.

Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chem. composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire and old fire roasting (OF) were determined The OF was essential for the formation of LYT flavor with strong roasted, nutty, woody odors and weak fatty, fruity odors, and retaining high levels of GCG, total volatiles and heterocyclic compounds Furthermore, the characteristic crispy-rice-like odor was only found in LYT with OF treatment and burnt flavor was missing. 2,3-Diethyl-5-methylpyrazine, trans-β-ionone with odor activity value above 1600 and 39 resp. offered roasted, floral odors, resp. in LYT. The current results provide a scientific basis for understanding the reactions that occur during the conventional production of LYT.

Food Chemistry published new progress about Flavor. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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

Jelen, Henryk H. published the artcileKey odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds, HPLC of Formula: 123-29-5, the main research area is peated malt whisky odorant flavor volatile compound.

Key odorants of peated single malt whisky were identified using gas chromatog. – olfactometry (GC-O). Twenty compounds were identified with FD (Flavor Dilution) values ranging from 8 to 2048 and 8 of them were volatile phenols. The compounds with the highest FD were 2-methoxyphenol (guaiacol), 4-ethyl-2-methoxyphenol (4-ethylguaiacol), 4-methylphenol, 4-vinyl-2-methoxyphenol (4-vinylguaiacol) and 4-ethyl-2-methylphenol (FD ranging from 512 to 2048). Then odorants were used successfully to distinguish peated single malts from 3 other whisky types (mild single malts, blended and American whiskies) based on PCA followed by LDA applied to GC×GC-ToF MS data of volatiles extracted using SPME. 36 Whiskies representing all groups were used for the differentiation experiments Finally, 61 volatile compounds based on Fisher ratios were selected to fully discriminate between 4 whisky types based on profile of volatiles obtained in SPME-GC×GC-ToF MS anal. Cross-validation confirmed the suitability of PCA and LDA models for the discrimination of different whisky types.

LWT–Food Science and Technology published new progress about Flavor. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Shcherbakov, Denis published the artcileFlash-point prediction of fragrances or flavours accounting for non-ideality of the liquid phase, Recommanded Product: Benzyl acetate, the main research area is liquid oil fragrance flavor flash point temperature.

The flammability classifications of flavor and fragrance oils are determined from their flash-point temperatures, which are of critical importance for safety and regulatory considerations. The reliable prediction of flash points for our products is a business need challenged by the sheer number of ingredients present in a typical formulation, ranging from dozens to hundreds of ingredients, and their chem. diversity. To assess the predictability of flash points for the complex mixtures relevant to our industry, we consider five model mixtures of 15 perfume and flavor raw materials, with a variety of chem. functionalities, and apply Le Chatelier(‘s rule together with vapor pressure curves from the Design Institute for Phys. Properties (DIPPR) database and activity coefficients predicted from the Modified UNIFAC (Dortmund 1993) group contribution model. Flash-point temperatures of the 15-compound model mixtures were predicted with an accuracy of ±2°C, compared with exptl. data, when taking into account the non-ideality of the liquid phase.

Flavour and Fragrance Journal published new progress about Flavor. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Barhoumi, Lina M. published the artcileAroma profiles analysis of two populations of Salvia palaestina Benth. Collected from mediterranean and irano-turanian zones in Jordan, COA of Formula: C9H18O2, the main research area is Salvia palaestina Benth mediterranean irano turanian zone Jordan; Salvia palaestina Benth.; SPME-GC/MS; biodiversity; emission profiles; multivariate analysis; volatile organic compounds.

The volatile principles emitted from different aerial organs of two S. palaestina Benth. populations (Mediterranean (Med) and Irano-Turanian (IrT)) growing wild in Jordan were extracted by Solid Phase Micro-Extraction (SPME) and analyzed by GC/MS technique. Sesquiterpene hydrocarbons dominated stems (59.38%, 49.67%) and leaves (93.28%, 32.39%) emissions from Med and IrT zones, resp. while monoterpene hydrocarbons had the major contribution to the aroma of pre-flowering buds (78.62%, 74.96%), opened flowers (76.12%, 59.99%) and petals (69.57%, 54.28%) and were mostly represented by sabinene (in Med zone) and ociemene isomers (Z & E) in IrT zone. Multivariate anal. classified the two populations into two different clusters based on their origin and indicated the occurrence of two ecotypes of this species. Different organs from the same collection site showed emission profiles of similar chem. composition

Journal of Oleo Science published new progress about Flower. 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

Srinivasa Suryakoppa, Kaveesha published the artcilePhytochemical analysis of UV active and inactive bioactive compounds present in Polianthes tuberosa (Linn.) flower, Quality Control of 140-11-4, the main research area is Polianthes flowers phytoconstituents petals stamens ovary; Polianthes tuberosa L; UV active compounds; UV inactive compounds; method development; phytochemical analysis.

Polianthes tuberosa (Linn.) is traditionally considered an ornamental and medicinal plant worldwide. However, extensive studies on its phytochem. composition are very limited. Hence the present work aims to identify the total phytochem. ingredients present in different crude extracts of tuberosa. Phytochem. anal. has been carried out for differential cold solvent extracts of various parts of tuberosa such as petals, stamens, and ovary by gas chromatog. coupled with mass spectrometry, ultra-performance liquid chromatog. to quadrupole time-of-flight mass spectrometry, and evaporative light scattering detector analyzers for the identification of bioactive components. Among the various solvents used for the extraction, di-Et ether is found to be the most suitable and efficient solvent, as its total differential recovery from the crude extract is about 0.24% as compared to 0.04% obtained by using n-hexane or petroleum ether. Numerous phytochems. have been identified by the chromatog. and MS techniques, which demonstrate the presence of essential fatty acids along with other pharmacol. importance phytoconstituents. Identification of addnl. phytochems. present in the crude extract of tuberosa flower further enhances its biol. and pharmacol. significance. The present work lays a foundation for further research and development of phytoconstituents of the tuberosa flower.

Journal of Separation Science published new progress about Flower. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Quality Control of 140-11-4.

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

Jin, Jing published the artcileDetermination of Volatiles in Rosa Rugosa by Knitting Aromatic Polymer – Polydopamine (KAP@PDA) Solid-Phase Microextraction (SPME) and Multidimensional Gas Chromatography – Mass Spectrometry (MDGC-MS), Recommanded Product: Methyl octanoate, the main research area is Rosa phenylethyl alcoho volatile compound polydopamine.

The volatile compounds in Rosa rugosa ‘Zi Zhi’, R. rugosa ‘Feng Hua’, and R. cv ‘Crimson Glory’ from three regions were determined by two-dimensional gas chromatog. with quadrupole time-of-flight mass spectrometry coupled with knitting aromatic polymer – polydopamine (KAP@PDA) solid-phase microextraction 82 compounds were identified by peak matching and retention indexes, and R. cv ‘Crimson Glory’ contained the most volatile components. D-Limonene (up to 5131μg kg-1), benzyl alc. (up to 16,510μg kg-1), benzeneacetaldehyde (up to 13,820μg kg-1), phenylethyl alc. (up to 49,020μg kg-1) and citronellol (up to 7129μg kg-1) were the major constituents in all R. rugosa species. In addition, benzaldehyde was highly abundant in R. cv ‘Crimson Glory’ (up to 23,130μg kg-1). The primary volatile components responsible for the differences among the three R. rugosa cultivars and regions were distinguished by orthogonal partial least-squares discriminant anal. The results suggested that phenylethyl alc. contributed the most in distinguishing aroma quality for R. rugosa cultivars and those from different regions.

Analytical Letters published new progress about Flower. 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

Mulero, A. published the artcileRecommended Correlations for the Surface Tension of Aromatic, Polyfunctional, and Glyceride Esters, Category: esters-buliding-blocks, the main research area is aromatic polyfunctional glyceride ester surface tension correlation.

Surface tension values for 79 esters, including aromatics, polyfunctional, and glycerides, have been compiled from databases, books, and papers in the literature. The data have been carefully screened, and finally, 1517 values were selected. Each fluid dataset has been fitted with the Guggenheim-Katayama correlation with two or four adjustable parameters. Recommended correlations are proposed for each ester, providing mean absolute deviations below 0.50 mN/m for 77 of them, mean absolute percentage deviations below 1.7% for 76 of them, and percentage deviations below 10%, except for four data out of the 59 selected for tricaprylin. The highest deviations found are due to the disagreement between the data obtained from different sources and not to an inadequate math. form of the correlation model. These correlations are added to the collection of those previously proposed for different fluids, including common substances, alcs., refrigerants, organic acids, n-alkanes, and 80 other esters. (c) 2022 American Institute of Physics.

Journal of Physical and Chemical Reference Data published new progress about Fluids. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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

Bueyueksirit-Bedir, Tuba published the artcileAroma profile and phenolic content of honey wine produced from Wild Rose Fruit, Application In Synthesis of 111-11-5, the main research area is Rosa fruit juice honey wine aroma phenolics.

In this study, two chromatog. techniques were applied to determine the aroma profile and phenolic compounds of “”Honey wine”” produced by addition of Wild Rose Fruits (Rosa odorata-Andrews-Sweet). In addition, another control wine was produced with sucrose and rose fruits in order to differentiate compounds produced by yeast fermentation from those originated from honey and rose fruits. After maturation aroma components, phenolic compounds and sugar composition of wines were identified. Aroma components were determined by headspace solid-phase microextraction gas chromatog. mass spectrometry (HS-SPME/GC-MS) techniques in wine samples. The dominant aroma components in both wines were ethanol, Et acetate, iso-Bu alc., 2-methyl-1-butanol, 3-methyl-1-butanol, Et caprylate, Et decanoate, capronate Et. Some minor differences in the percentage of major aroma components were determined between two wine samples. Phenolic and sugar compositions were identified by high performance liquid chromatog. (HPLC) method in fruit extract and wine samples. While the total amount of phenolic compounds were 3604.9 mg/l in fruit juice, 74.3 mg/l in control wine and 111.8 mg/l in honey wine, the most abundant phenolics in both wines were catechin, epicatechin and routine.

Journal of Scientific & Industrial Research published new progress about Fruits. 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

Quan, Wenxuan published the artcileDynamics of volatile organic compounds in Masson pine (Pynus massonyana Lamb.) seedling needles under drought stress, Recommanded Product: Methyl decanoate, the main research area is Pinus drought stress volatile organic compound seedling.

The aim of this study is to evaluate whether volatile organic compounds (VOCs) of Masson pine adapted their physiol. responses under drought stress or not. The needle length, root length, root/shoot ratio and the VOCs of Masson pine seedlings under drought stress were investigated by comprehensive two-dimensional gas chromatog. time of flight mass spectrometry (GCxGC-TOFMS). The results showed that the growth index was enhanced with the increase of stress strength, and the seedling growth, biomass, needle length, and root length were inhibited compared with the well-watered treatment. The amounts of total VOCs under drought stress were increased, the concentration of terpenoids, acids and esters, under drought stress were higher than the well-watered treatment, but the concentration of alcs. and carbonyl compounds was slightly decreased under the moderate drought treatment. Light drought, moderate drought, and severe drought compared with the well-watered treatment, increased the release of VOCs by 49, 50, and 49%, resp. The results show a key role of the VOCs released in the needles and therefore play a possible key role in drought resistance. This study provides evidence that the needles of Masson pine release more VOCs to adapt to drought conditions.

Pakistan Journal of Botany published new progress about Growth. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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