Tag: M.W=150-200

Peralta-Ruiz, Yeimmy published the artcilePackham′s triumph pears (Pyrus communis L.) post-harvest treatment during cold storage based on chitosan and rue essential oil, Safety of Benzyl acetate, the main research area is Pyrus communis chitosan Rue essential oil antifungal; Ruta graveolens essential oil; antifungal; chitosan.

Pears (Pyrus communis L.) cv. Packham′s Triumph are very traditional for human consumption, but pear is a highly perishable climacteric fruit with a short shelf-life affected by several diseases with a microbial origin. In this study, a protective effect on the quality properties of pears was evidenced after the surface application of chitosan-Ruta graveolens essential oil coatings (CS + RGEO) in four different concentrations (0, 0.5, 1.0 and 1.5 %, volume/volume) during 21 days of storage under 18 °C. After 21 days of treatment, a weight loss reduction of 10% (from 40.2 ± 5.3 to 20.3 ± 3.9) compared to the uncoated pears was evident with CS + RGEO 0.5%. All the fruits′ phys.-chem. properties evidenced a protective effect of the coatings. The maturity index increased for all the treatments. However, the pears with CS + RGEO 1.5% were lower (70.21) than the uncoated fruits (98.96). The loss of firmness for the uncoated samples was higher compared to the coated samples. The pears′ most excellent mech. resistance was obtained with CS + RGEO 0.5% after 21 days of storage, both for compression resistance (7.42 kPa) and force (22.7 N). Microbiol. studies demonstrated the protective power of the coatings. Aerobic mesophilic bacteria and molds were significantly reduced (in 3 Log CFU/g compared to control) using 15 μL/mL of RGEO, without affecting consumer perception. The results presented in this study showed that CS + RGEO coatings are promising in the post-harvest treatment of pears.

Molecules published new progress about Acidity. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Aguiar, Dayana published the artcileAgricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process, Name: Ethyl octanoate, the main research area is agricultural rum seafloor physicochem property ageing.

The unique agricultural rum produced in Europe, Agricultural Rum of Madeira, is obtained from alc. fermentation and distillation of sugarcane juice, followed by cask ageing for a min. of 3 years. For the first time, the impact of underwater bottle ageing on the maturation of this type of spirit was studied. Herein, the physicochem. properties of samples of Agricultural Rum of Madeira bottle-aged in a cellar and after 7 and 14 mo on the seafloor were compared. The results revealed significant and pos. changes in the organoleptic properties of the rum after 14 mo of ageing on the seafloor. It was found that underwater ageing does not lead to the loss of the specific polyphenols of the cask-ageing stage (non-flavonoids, 43.53 mg/L after 14 mo on the seafloor) and increases the flavonoids composition (6.88 to 21.09 mg/L after 14 mo). While the acidity increased slightly, the volatile composition of the primary aromas resulting from sugarcane (terpenoids) was unchanged. Esters represented about 85% of the volatile compounds in the bottled sugarcane spirit after ageing in casks and higher concentration (increase of about 23%) were detected after underwater ageing. This study also revealed that 14 mo of underwater ageing promoted a color change to darker tones, with values close to those detected by the human eye (ΔE of 2.47). The principal component anal. highlighted the meaningful changes after 14 mo on seafloor conditions, without any chem. family standing out as the most important.

European Food Research and Technology published new progress about Acidity. 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

Maioli, Francesco published the artcileMonitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle, Safety of Ethyl nonanoate, the main research area is red wine sensory aging tank materials volatiles.

The aim of this research was to study how different tank materials affected the chem. composition and the sensory profile of a red wine during aging. For this purpose, a single varietal Sangiovese wine was aged at the same time by using different tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, earthenware raw amphorae, and new and used oak barrels. Phenolic and volatile compounds, elemental content, tartaric stability, and sensory discriminant attributes of Sangiovese wine from the 2018 harvest were measured after 6 and 12 mo of aging in tanks and 6 mo in a glass bottle (after the aging of 6 mo carried out in each relevant container). The results showed that the different tanks significantly differentiated the wines on the base of all the chem. and sensory parameters considered. In particular, wines aged in earthenware raw amphorae and uncoated concrete registered a high content of polymeric pigments in the new oak barrel, resulting in materials that better promote the wine color stabilization. The same wines also showed the highest pH and tartaric stability, mostly likely related to the observed release of inorganic compounds from the tank material. Moreover, bottle aging enhanced the chem. and sensory differences between all the wines: they were characterized by a higher content of varietal volatiles such as norisoprenoids and terpenes, probably due to the reductive conditions in the bottle. The bottle also affected the perceived quality of the wines aged in concrete (uncoated and epoxy-coated) associated to the floral flavor, floral odor, sweetness attributes, and, to a lesser extent, acidity, while the ones aged in stainless steel and amphorae is associated to the berry jam odor.

ACS Food Science & 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, Safety of Ethyl nonanoate.

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

D’Agostino, Maria F. published the artcileBlackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation, COA of Formula: C11H22O2, the main research area is Rubus ulmifolius Schott quality characterization.

The establishment of the corresponding standards of quality to promote the commercialization of Rubus ulmifolius Schott (Rosaceae) blackberries from Calabria (Italy) has been aimed in this study. Data on the volatile composition gathered by Solid-Phase Microextraction (SPME) followed by GC-MS have been complemented with the study for the first time of physicochem. parameters and antioxidant capacity of wild and cultivated blackberries collected in seven different locations of Calabria. Wild fruits showed significantly higher dry matter content (16.34-22.14%) and pH (3.92-5.12) and lower total acidity (0.23-0.74 as % of citric acid) compared to the cultivated sample (dry matter: 15.31%; pH: 3.30 and total acidity: 1% citric acid), whereas color and total soluble solids were similar. Antioxidant capacity (DPPH assay) of wild blackberries, correlated (r = 0.71) with results from ABTS assay, was significantly higher (SE50 = 1.6-3.4 mg DW), in agreement with its higher content of total anthocyanins and total phenolics. Ethanol (11.8-32.4%), trans-2-hexenal (2.7-21.3%), methylbutanal (5.7-17.4%), and Et acetate (4.6-11.9%) were the major compounds in both wild and cultivated blackberries. Although the presence or relative concentration of several volatiles (e.g. p-cymen-8-ol, decanal, 3-hydroxy esters, etc.) seemed to be characteristic of the harvest location/blackberry type, further research on a higher number of samples should be carried out to confirm these results. The comprehensive characterization addressed for the first time in this paper is a valuable preliminary contribution to satisfy the demand by consumers and farmers of objective data to support the premium quality of Calabrian blackberries.

European Food Research 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, COA of Formula: C11H22O2.

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

Liu, Sheng Hui published the artcileEffect of foliar iron sulfate on the fruit growth and quality of pineapple (Ananas comosus cv. Yellow Mauritius) planted in lateritic soil in Leizhou Peninsula, Recommanded Product: Methyl octanoate, the main research area is Ananas foliar iron sulfate fruit growth lateritic soil China.

Leizhou Peninsula in South China is facing a serious water shortage problem because of the special regional and geol. conditions. As a kind of low water requirement crop, pineapple has been popular in lateritic soil. However, the phys. characteristics of Lateritic soil such as too cohesive, impervious, low content of organic matter, and seasonal arid often bring some problem to pineapple cultivation. Seasonal iron deficiency can be easily observed from Apr. to July. The effect of foliar spray of iron sulfate (with concentration of 0, 0.5%, 0.75%, 1%) on the fruit growth and quality of pineapple cv. Yellow Mauritius were studied in this research. Showed that there were no significant difference (p>0.05) on the fruit weight, longitudinal diameter, transverse diameter among all the treatment. 0.75% treatment increased the fruit weight to 6.08% and decreased crown weight significantly. Both 0.75% and 1% iron sulfate treatment not only enhanced vitamin C extremely significantly, but also improved the aroma quality significantly with the increase of total esters, especially in the content of hexanoic acid Me ester, 3-(Me tio) propanoic acid Me ester and 2-methyl- butanoic acid Me ester. The content of these 3 esters above were all extremely significantly higher than control, which means much stronger pleasant aroma. Hence, 0.75% was the optimal concentration of foliar spray with iron sulfate in pineapple cv. Yellow Mauritius.

E3S Web of Conferences published new progress about Acidity. 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

Olegario, Lary Souza published the artcileChemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control, Application of Methyl octanoate, the main research area is chem characterization four brazilian brown propolis geog location production; Brazil; Brown propolis; GC–MS; Geographical origin; SPME; Volatiles.

The aim of this work was to undertake a detailed anal. on chem. constituents of brown propolis, originating from four different states (Bahia, Minas Gerais, Parana ́and Sergipe) of Brazil. The volatile profile was determined by using HS-SPME-GC-MS along with the determination of total phenolic compounds content, flavonoids and antioxidant activity. A total of 315 volatile compounds were identified, however, several of them have not been reported so far in the Brazilian brown propolis. The terpenes represented the major class with 40.92-84.66% of the total area in the chromatograms. PCA anal. of the majority of compounds successfully indicated the volatile profile of each propolis sample according to their geog. origin. The anal. of volatile compounds and its characterization also varied significantly and confirmed that these depended on the geog. area of collection of propolis. The data generated in this work may help in establishing criteria for quality control and tracking the specific region of propolis production in different states of Brazil.

Food Research International published new progress about Propolis. 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

Martins, Zita E. published the artcileA chemometric approach to compare Portuguese native hops with worldwide commercial varieties, Related Products of esters-buliding-blocks, the main research area is hops linalool headspace solid phase microextraction GC mass spectrometry.

A diversity of native hops can be found in Portugal, but little is known concerning their volatile and sensory profiles. Nowadays, the exponential growth of the craft beer sector and the preference for more flavoured beers promote the research of unexplored wild hops that have the advantage of being well adapted to the Portuguese edaphoclimatic conditions. Therefore, the goal of this study was to characterize the volatile profile of 75 native Portuguese hops and compare with 34 com. varieties by means of headspace solid-phase microextraction gas chromatog./mass spectrometry (HS-SPME-GC/MS), in order to select those that present similarities with commercialized hops and confirm by check-all-that-apply (CATA) anal. if they present similar organoleptic characteristics. Due to the complexity of hop volatile profile and the great number of samples analyzed, robust chemometric treatment of chromatog. and sensorial data was required to make reliable conclusions. Twelve Portuguese hops present a volatile profile and sensory characteristics quite similar to some com. varieties, because 11 Portuguese hops were grouped with the European varieties Challenger, Hallertauer Magnum and Perle, both in volatile profile and sensory anal. and one clustered with American registered varieties.

Journal of Chemometrics published new progress about Taxonomy. 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

Martins, Zita E. published the artcileA chemometric approach to compare Portuguese native hops with worldwide commercial varieties, Category: esters-buliding-blocks, the main research area is hops linalool headspace solid phase microextraction GC mass spectrometry.

A diversity of native hops can be found in Portugal, but little is known concerning their volatile and sensory profiles. Nowadays, the exponential growth of the craft beer sector and the preference for more flavoured beers promote the research of unexplored wild hops that have the advantage of being well adapted to the Portuguese edaphoclimatic conditions. Therefore, the goal of this study was to characterize the volatile profile of 75 native Portuguese hops and compare with 34 com. varieties by means of headspace solid-phase microextraction gas chromatog./mass spectrometry (HS-SPME-GC/MS), in order to select those that present similarities with commercialized hops and confirm by check-all-that-apply (CATA) anal. if they present similar organoleptic characteristics. Due to the complexity of hop volatile profile and the great number of samples analyzed, robust chemometric treatment of chromatog. and sensorial data was required to make reliable conclusions. Twelve Portuguese hops present a volatile profile and sensory characteristics quite similar to some com. varieties, because 11 Portuguese hops were grouped with the European varieties Challenger, Hallertauer Magnum and Perle, both in volatile profile and sensory anal. and one clustered with American registered varieties.

Journal of Chemometrics published new progress about Taxonomy. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Cincotta, Fabrizio published the artcileInfluence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate, Application In Synthesis of 110-42-9, the main research area is Vitis vinifera aroma compound wine grape leaf removal climate.

Merlot is one of the most cultivated cultivars in the world since it easily adapts to different climatic conditions. Leaf removal (LR) is commonly used for red berry varieties but in cold wine-growing areas and nothing has been reported on the effects of LR on Merlot cultivated under Mediterranean climate. The aim of the research is to evaluate the influence of this technique on grape and wine quality as well as wine aroma potential of Merlot cultivated in Sicily. Vines were subjected to LR for two consecutive years, and productivity and chem. parameters were monitored in grapes, whereas chem. composition and volatile aroma compounds, analyzed by gas chromatog. mass spectrometry, were monitored in wines. LR pos. influenced the plant yield, increased the sugar content and decreased the acidity in grapes at harvest. The wines of the defoliated treatment showed a higher content of total polyphenols and anthocyanins, higher color intensity, and lower color hue. Merlot wines obtained under Mediterranean climate were characterized by a high amount of esters and varietal aromas and the content of most of volatiles were even increased by the LR with pos. effects on the aroma potential of Merlot wines. The vintage affected almost all the studied parameters with the warmer and dryer vintage enhancing the LR effects on grapes and wines. This is of great interest in the light of the climate changes towards the global warming and the increasing aridity of the Mediterranean area.

European Food Research 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 In Synthesis of 110-42-9.

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

Cincotta, Fabrizio published the artcileInfluence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate, SDS of cas: 123-29-5, the main research area is Vitis vinifera aroma compound wine grape leaf removal climate.

Merlot is one of the most cultivated cultivars in the world since it easily adapts to different climatic conditions. Leaf removal (LR) is commonly used for red berry varieties but in cold wine-growing areas and nothing has been reported on the effects of LR on Merlot cultivated under Mediterranean climate. The aim of the research is to evaluate the influence of this technique on grape and wine quality as well as wine aroma potential of Merlot cultivated in Sicily. Vines were subjected to LR for two consecutive years, and productivity and chem. parameters were monitored in grapes, whereas chem. composition and volatile aroma compounds, analyzed by gas chromatog. mass spectrometry, were monitored in wines. LR pos. influenced the plant yield, increased the sugar content and decreased the acidity in grapes at harvest. The wines of the defoliated treatment showed a higher content of total polyphenols and anthocyanins, higher color intensity, and lower color hue. Merlot wines obtained under Mediterranean climate were characterized by a high amount of esters and varietal aromas and the content of most of volatiles were even increased by the LR with pos. effects on the aroma potential of Merlot wines. The vintage affected almost all the studied parameters with the warmer and dryer vintage enhancing the LR effects on grapes and wines. This is of great interest in the light of the climate changes towards the global warming and the increasing aridity of the Mediterranean area.

European Food Research 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, SDS of cas: 123-29-5.

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