Tag: M.W=150-200

Balmaseda, Aitor published the artcileImpact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation, Application of Ethyl octanoate, the main research area is Oenococcus Torulaspora Saccharomyces wine malolactic fermentation; Malolactic fermentation; Non-Saccharomyces; Oenococcus oeni; Wine.

Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alc. fermentation This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenol. parameters, and volatile and phenolic compounds were analyzed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO2 and medium chain fatty acids. The most favorable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance.

International Journal of Food Microbiology published new progress about Alleles. 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

Shao, Yuanyang published the artcileExploration on varying patterns of morphological features and quality of armeniacae semen amarum in rancid process based on colorimeter, electronic nose, and GC/MS coupled with human panel, COA of Formula: C9H10O2, the main research area is armeniacae semen amarum colorimeter electronic nose GCMS; armeniacae semen amarum; colorimeter; electronic nose; gas chromatography–mass spectrometry; human panel.

In recent years, the domestic and international trade volumes of Chinese medicinal materials (CMMs) keep increasing. By the end of 2019, the total amount of exported CMMs reached as high as US $1.137 billion, while imported was US $2.155 billion. A stable and controllable quality system of CMMs apparently becomes the most important issue, which needs multifaceted collaboration from harvesting CMMs at a proper season to storing CMMs at a proper temperature However, due to imperfect storage conditions, different kinds of deteriorations are prone to occur, for instance, get moldy or rancid, which not only causes a huge waste of CMM resources but also poses a great threat to clin. medication safety and public health. The key issue is to quickly and accurately distinguish deteriorated CMM samples so as to avoid consuming low-quality or even harmful CMMs. However, some attention has been paid to study the changing quality of deteriorated CMMs and a suitable method for identifying them. In this study, as a medicine and food material which easily becomes rancid, armeniacae semen amarum (ASA) was chosen as a research objective, and exptl. ASA samples of different rancidness degrees were collected. Then, various kinds of anal. methods and technologies were applied to explore the changing rules of ASA quality and figure out the key indicators for the quality evaluation of ASA in the rancid process, including the human panel, colorimeter, electronic nose, and GC/MS. This study aims to analyze the correlation between the external morphol. features and the inner chem. compounds, to find out the specific components from ”quant. change” to ”qual. change” in the process of ”getting rancid,” and to discover the dynamic changes in the aforementioned key indicators at different stages of rancidness. The results showed since ASA samples began to get rancid with the extension of storage time, morphol. features, namely, surface color and smell, changed significantly, and the degree of rancidness further deepened at the same time. Based on macroscopic identification accomplished via the human panel, ASA samples with varying degrees of rancidness were divided into four groups. The result of colorimeter anal. was in agreement with that of the human panel, as well as the determination of the amygdalin content and peroxide value. Moreover, there were obvious differences in the amygdalin content and peroxide value among ASA samples with different rancidness degrees. With a higher degree of rancidness, the content of amygdalin decreased, while the peroxide value increased significantly. The rancidness degree of ASA has a neg. correlation with the amygdalin content and a pos. correlation with the peroxide value. The newly discovered nonanal and 2-bromopropiophenone in rancid ASA samples may be the key components of ”rancidity smell,” and these two components would be the exclusive components that trigger ”quant. change” to ”qual. change” in the process of rancidness of ASA. This study sheds light on studying the internal mechanism of ”rancidness” of CMMs and provides an important basis for the effective storage and safe medication of easy-to-get rancid herbs, and it also plays an important foundation for the establishment of a stable and controllable quality system for CMMs.

Frontiers in Pharmacology published new progress about Apricot. 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

Singh, P. published the artcileA Solvent-tolerant Alkaline Lipase from Bacillus sp. DM9K3 and Its Potential Applications in Esterification and Polymer Degradation, Computed Properties of 106-32-1, the main research area is Lipase Bacillus Esterification.

Abstract: Solvent-tolerant lipase produced by Bacillus sp. DM9K3 has been isolated from the hypersaline area, White Rann of Kachchh, Gujarat, India. The strain initially showed lipase activity of 11.1 U/mL in a basal medium which increased to 52.0 U/mL under optimized culture conditions. Bacillus sp. DM9K3 exhibited stability at 7% salinity, pH 9.0 and 50°C. The extracellular lipase was partially purified by acetone precipitation followed by DEAE-cellulose resulting in 39-fold purification with 40% yield. Metals ions such as Mg2+, Ca2+ and K+ showed enhanced enzyme activity. EDTA did not have a significant effect on activity suggesting that lipase is not metalloenzyme. The lipase under study showed the highest activity when palmitate (C16) was used as a substrate and was also highly stable in organic solvents such as cyclooctane and benzene. The partially purified enzyme was immobilized for increasing the efficiency of the Et caprylate (an orange flavored ester) synthesis in the presence of cyclooctane. Addnl., lipase of Bacillus sp. DM9K3 was explored for biodegradation of polycaprolactone microspheres and showed promising results for potential applications in drug delivery system.

Applied Biochemistry and Microbiology published new progress about Bacilli. 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

Xiao, Ye published the artcileSolid acid catalysts produced by sulfonation of petroleum coke: Dominant role of aromatic hydrogen, HPLC of Formula: 111-11-5, the main research area is sulfonated petcoke solid acid catalyst preparation esterification; Aromatic hydrogen; Esterification; Petroleum coke; Solid acid; Sulfonation.

Carbon based solid waste materials have been intensively investigated for the preparation of solid acid catalysts through sulfonation, but the acidity varies significantly depending on the material. In this study, the role of aromatic hydrogen in sulfonation with concentrated H2SO4 was investigated using petroleum coke (petcoke), graphite, and biochar as the carbon materials. Through ball milling and calcination, the amount of aromatic hydrogen on the petcoke could be increased or decreased, resp. After sulfonation at 80°C with concentrated H2SO4, the produced acidity (i.e., -SO3H groups) increased as the amount of aromatic hydrogen increased from essentially no acidity on graphite to 0.55 mmol/g on biochar and 1.25 mmol/g on petcoke (particle sizes of 45-90μm) indicating the importance of aromatic hydrogen during sulfonation. Calcination (350°C for 1 h) of the petcoke before sulfonation decreased the acidity to 0.59 mmol/g, while ball milling (with isopropanol and silica for 24 h) increased the acidity to 3.73 mmol/g. The sulfonated petcoke samples were used as catalysts for the esterification reaction between octanoic acid and methanol at 60°C and the turnover frequencies were 48-85 h-1. The results give insights on the preparation of solid acid catalysts from carbon materials and highlight the application of petcoke without activation as a feedstock for esterification catalysts.

Chemosphere published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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

Sakti La Ore, M. published the artcileThe synthesis of SO4/ZrO2 and Zr/CaO catalysts via hydrothermal treatment and their application for conversion of low-grade coconut oil into biodiesel, HPLC of Formula: 111-11-5, the main research area is sulfate zirconia zirconium calcium oxide coconut oil biodiesel.

SO4/ZrO2 and Zr/CaO catalysts have been successfully synthesized and applied to esterification and transesterification process for conversion of coconut oil into biodiesel. SO4/ZrO2 catalyst was synthesized via hydrolysis (sol-gel) of ZrOCl2.8H2O, followed by hydrothermal process, sulfation in various concentration of (NH4)2SO4, and calcination at various temperatures Likewise with Zr/CaO was synthesized through the hydrothermal process by dispersing Zr4+ ions on CaO. Zr4+ was formed by desolvation of ZrOCl2.8H2O in water, then calcination was applied to determine the highest crystalline phase and total basicity. The SO4/ZrO2 catalyst had the highest total acidity and crystallized phase at concentrations of 0,5 M (NH4)2SO4 and calcination temperature of 500°C. The Zr/CaO base catalyst had the highest basicity and a new crystalline phase of CaZrO3 was formed at a concentration of 15% Zr/CaO and the calcination temperature of 800°C. 0.5 M SO4/ZrO2-500 effectively reduce coconut oil FFA levels in the esterification process. 15% Zr/CaO-800 catalyst successfully converted coconut oil into biodiesel in the transesterification process. The biodiesel produced is predominantly of Me laurate, Me myristate and Me palmitate.

Journal of Environmental Chemical Engineering published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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

Almeida Santos, Catia V. published the artcileImpact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines, Application of Methyl decanoate, the main research area is sulfur oxide bentonite fermentation white wine.

To understand the impact of SO2 and ascorbic acid (AA) in must fermentation, Arinto and Siŕia musts were fermented under the same conditions, but in the presence of different doses of SO2 and with or without bentonite addition Arinto was fermented with 0, 50, 100 mg/L of SO2 and 100 mg/L of AA. Siria was fermented with 0, 15, 30, 45 mg/L of SO2 and 100 mg/L of AA. The volatile organic compounds (VOCs) were analyzed by HS-SPME-GC/MS. Based on PCA results obtained from VOCs profiles for both varieties, first and second principal components were responsible for more than 60% of the resp. system′s variance. In both wines, the presence or absence of bentonite was clearly discriminated. This work also shows that depending on the different doses of SO2 used, the resulting VOC profiles clearly discriminate these different fermentation conditions. The use of AA in both varieties resulted in a different VOC profile compared to the use of SO2. From this study it was also possible to verify from the VOCs profile, that Arinto wine is less resilient to fermentation changes then Siria wine, which may impact technol. choices.

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

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

Almeida Santos, Catia V. published the artcileImpact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines, Application of Methyl octanoate, the main research area is sulfur oxide bentonite fermentation white wine.

To understand the impact of SO2 and ascorbic acid (AA) in must fermentation, Arinto and Siŕia musts were fermented under the same conditions, but in the presence of different doses of SO2 and with or without bentonite addition Arinto was fermented with 0, 50, 100 mg/L of SO2 and 100 mg/L of AA. Siria was fermented with 0, 15, 30, 45 mg/L of SO2 and 100 mg/L of AA. The volatile organic compounds (VOCs) were analyzed by HS-SPME-GC/MS. Based on PCA results obtained from VOCs profiles for both varieties, first and second principal components were responsible for more than 60% of the resp. system′s variance. In both wines, the presence or absence of bentonite was clearly discriminated. This work also shows that depending on the different doses of SO2 used, the resulting VOC profiles clearly discriminate these different fermentation conditions. The use of AA in both varieties resulted in a different VOC profile compared to the use of SO2. From this study it was also possible to verify from the VOCs profile, that Arinto wine is less resilient to fermentation changes then Siria wine, which may impact technol. choices.

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

Yue, Yuanyuan published the artcileTemplate free synthesis of hierarchical porous zeolite Beta with natural kaolin clay as alumina source, Application In Synthesis of 140-11-4, the main research area is synthesis hierarchical porous zeolite Beta natural kaolin clay; acetic acid benzyl alc esterification catalyst.

A template free synthesis route was developed for the synthesis of hierarchical zeolite Beta from a natural layered aluminosilicate mineral kaolin. Detailed study on the crystallization of zeolite Beta established the optimized synthesis condition, and the synthesized hierarchical Beta zeolite was fully studied by XRD, IR, SEM, TEM, BET, NH3-TPD, Py-IR and NMR techniques. The characterization results reveal that the hierarchical Beta zeolite possesses good crystallinity, bimodal pore architecture, large surface area, big pore volume, high acid site concentration and excellent hydrothermal stability. An improved catalytic performance was achieved in hierarchical Beta zeolite for the esterification of acetic acid with benzyl alc., and the high activity and selectivity in this zeolite are mainly attributed to the presence of mesopores for accelerating the intraparticle diffusion rate of both reactant and product. This novel synthesis methodol. provides a low-cost and environmentally-benign way for the preparation of hierarchical Beta zeolite, which could serve a sustainable platform of large-scale production of hierarchical zeolite for practical application.

Microporous and Mesoporous Materials published new progress about Acidity. 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

Jamil, A. R. Md. published the artcileHigh-silica Hβ zeolite catalyzed methanolysis of triglycerides to form fatty acid methyl esters (FAMEs), Computed Properties of 111-11-5, the main research area is Hbeta zeolite triglyceride methanolysis fatty acid methyl ester.

Transesterification of biomass-derived triglycerides with methanol (methanolysis of triglycerides) is a promising method for the industrial production of the biodiesel fuel, fatty acid Me esters (FAMEs). Herein, we present a simple heterogeneous catalytic method for the selective transformation of triglycerides into FAMEs. For the methanolysis of trilaurin under reflux of methanol, a com. available high-silica Hβ zeolite (Hβ-75, Si/Al = 75) showed a higher yield of Me laurate than other zeolite catalysts, metal oxides, and conventional heterogeneous and homogeneous catalysts. Under the optimized conditions, the method was widely applicable to the transformation of various triglycerides (C4-C18 frames) into the corresponding FAMEs (yields of 87-93%). The catalyst was furthermore reusable. Quant. relationships between acidity, hydrophobicity, and reaction rates vs. Si/Al ratio of Hβ zeolite catalysts show that a low affinity to glycerol, which arises from the hydrophobicity of the high-silica zeolites, is an important factor for controlling the catalytic activity.

Fuel Processing Technology published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

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

Zhang, Man published the artcileEffects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae, Application In Synthesis of 123-29-5, the main research area is Metschnikowia Saccharomyces mixed culture fermentation plum wine aroma quality.

This study describes the first report of application of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include inoculum ratio (M. pulcherrima: S. cerevisiae = 10:1, 1:1, and 1:10), as well as simultaneous vs. sequential inoculation, with tested trials spanning 10:1sim, 1:1sim, 1:10sim, 10:1seq, 1:1seq, and 1:10seq, resp. The yeast growth kinetics, physicochem. characteristics, organic acids, aroma profiles, and sensory evaluation were investigated. During fermentation, M. pulcherrima growth was inhibited by S. cerevisiae. Compared to each simultaneous analog, sequential fermentation which was inoculated with the same yeast ratio consumed less sugar and produced lower ethanol content. Organic acids in each sample varied with the use of different inoculation strategies. A total of 48 aroma compounds were quantified, and 1:1seq sample was observed to be abundant in esters and terpenes but relatively low in higher alcs., fatty acids, and phenols. Sensory evaluation of the variously-prepared samples revealed that 1:1seq sample featured a highly intense ‘global aroma’, ‘fruity’, and ‘alc.’ notes. PCA illustrated that different inoculation protocols of mixed culture fermentation influenced plum wine aroma except 1:10sim. Ultimately, 1:1seq was identified as a promising candidate for production of high-quality plum wine.

LWT–Food Science and Technology published new progress about Acidity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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