Tag: M.W=150-200

Pang, Xiao-Na published the artcileInfluence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu, Quality Control of 106-32-1, the main research area is volatile light flavor baijiu indigenous lactic acid bacteria.

Baijiu (Chinese liquor) is a type of traditional distilled spirit drink produced by spontaneous fermentation Lactic acid bacteria as the predominant bacteria during the fermentation of Baijiu may influence the flavor through the production of enzymes and metabolites. Results showed that there was significant difference in lactic acid bacteria counts between different fermentation periods. Indigenous lactic acid bacteria with high alc. tolerance and esterase activity were selected for fortified fermentation Inoculation with indigenous lactic acid bacteria significantly changed the flavor profile of Baijiu. All the selected strains promoted the formation of Et acetate which is an important flavor in Baijiu. Lactobacillus acetotolerans significantly promoted the formation of Et acetate, Et lactate, ethanol, acetic acid, and 2,4-di-tert-butylphenol. Sensory anal. revealed higher harmony in the samples fermented with L. hilgardii and L. acetotolerans, and higher intensive ester aroma in the samples fermented with L. planturum. The generation of flavors such as esters, alcs. and acids were species or even strain dependent. The results of this work will broaden our knowledge regarding the role of indigenous lactic acid bacteria during Baijiu manufacturing, and provide a potential approach for improving the flavor of Baijiu.

LWT–Food Science 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, Quality Control of 106-32-1.

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

Karabagias, Ioannis K. published the artcileQuality and origin characterisation of Portuguese, Greek, Oceanian, and Asian honey, based on poly-parametric analysis hand in hand with dimension reduction and classification techniques, Synthetic Route of 111-11-5, the main research area is Castanea honey decanoic gluconic acid food quality Oceanian Asian.

Chestnut, heather, honeydew, multifloral, orange blossom and thyme honey samples obtained either from beekeepers or supermarkets from Portugal, Greece, Oceania and Asia, were characterised by means of poly-parametric anal.: palynol., °Brix, moisture, pH, elec. conductivity, free acidity, total dissolved solids, salinity, vitamin C, sp. weight, CIELAB color parameters, Pfund and color intensity determinations, along with bio-activity and volatile compounds analyses were carried out. Results showed that the botanical and geog. origin of honey samples had a similar impact on the determined parameters, using dimension reduction and classification techniques. Among them, moisture, °Brix, elec. conductivity, salinity, pH, color parameters L* and b*, color intensity, 1-hydroxy-2-propanone, benzaldehyde, 2-ethyl-1-hexanol, HMF and benzeneacetaldehyde were the potential markers related to the geog. and botanical origin of six honey varieties from different countries. Finally, the identification of methylglyoxal in Portuguese honeydew honey creates the basis for new research on the isolation and identification of this compound in European honey.

European Food Research 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, Synthetic Route of 111-11-5.

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

Ivic, Ivana published the artcileConcentration with nanofiltration of red wine cabernet sauvignon produced from conventionally and ecologically grown grapes: effect on volatile compounds and chemical composition, COA of Formula: C10H20O2, the main research area is volatile compound red wine cabernet sauvignon grape nanofiltration; Cabernet Sauvignon red wine; chemical composition; conventional wine; ecological wine; elements concentration; nanofiltration; volatile compounds.

Ecol. viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chem. fertilizers and other additives, minimizing the impact of chems. on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chem. composition of conventional and ecol. Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chem. composition and elements concentration were determined The results showed that the higher pressure and retentate cooling was more favorable for total volatiles retention than lower pressure and higher temperature Individual compound retention depended on its chem. properties, applied processing parameters and wine composition Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecol. wine) had an important impact on retention of elements.

Membranes (Basel, Switzerland) published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

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

Wang, Jing published the artcileThe Impact of Indigenous Non-Saccharomyces Yeasts Inoculated Fermentations on ‘Semillon’ Icewine, Formula: C10H20O2, the main research area is semillon icewine Saccharomyces yeast inoculated fermentation.

The emerging low acidity in icewine grapes is becoming a major problem in producing quality icewine. Using non-Saccharomyces cerevisiae yeasts in fermentation can improve wine’s organoleptic characteristics and aromatic quality. This study evaluated two indigenous non-Saccharomyces cerevisiae yeasts, Lachancea thermotolerans (LT-2) and Torulaspora delbrueckii (TD-3), for their ability to improve the acidity and quality of ‘Semillon’ icewine. Five different inoculation schemes were implemented, including a single inoculation of S. cerevisiae (SC), L. thermotolerans (LT), and T. delbrueckii (TD); the sequential inoculation of L. thermotolerans, followed by S. cerevisiae after 6 days (L-S); and the sequential inoculation of L. thermotolerans, followed by T. delbrueckii after 6 days (L-D). The results showed that, during sequential fermentation (L-S and L-D), the presence of S. cerevisiae or T. delbrueckii slightly restrained the growth of L. thermotolerans. Single or sequential inoculation with L. thermotolerans and T. delbrueckii significantly reduced the amount of volatile acidity and increased the glycerol content. Furthermore, fermentations involving L. thermotolerans produced relevant amounts of lactic acid (2.04-2.2 g/L) without excessive deacidification of the icewines. Addnl., sequential fermentations increased the concentration of terpenes, C13-norisoprenoid compounds, and phenethyl compounds A sensory anal. also revealed that sequentially fermented icewines (L-S and L-D) had more fruity and floral odors and aroma intensity. This study highlights the potential application of L. thermotolerans and T. delbrueckii in sequential fermentation to improve the icewine quality.

Fermentation published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

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

Lu, Yunhao published the artcileBio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation, Formula: C11H22O2, the main research area is Bacillus Candida flavor metabolites horse beans fermentation China; Bio-augmented fermentation; Chinese horse bean-chili-paste; Enzymatic activities; Microbial diversity; Volatile compounds.

Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, α-amylase, cellulose, β-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcs., esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process.

International Journal of Food Microbiology published new progress about Acidity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Lu, Yunhao published the artcileBio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation, Name: Ethyl octanoate, the main research area is Bacillus Candida flavor metabolites horse beans fermentation China; Bio-augmented fermentation; Chinese horse bean-chili-paste; Enzymatic activities; Microbial diversity; Volatile compounds.

Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, α-amylase, cellulose, β-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcs., esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process.

International Journal of Food Microbiology 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

Nolan, Mark D. published the artcileRadical-mediated thiol-ene ‘Click’ reactions in deep eutectic solvents for bioconjugation, COA of Formula: C10H10O2, the main research area is peptide synthesis deep eutectic solvent bioconjugation thiol ene reaction; glycosylation hydrothiolation radical UV green chem recycling fluorescence.

Herein, we report the first application of deep eutectic solvents (DESs) in radical-mediated hydrothiolation reactions. Under UV and atm.-oxygen mediated conditions, the thiol-ene reaction was applied to amino acid and peptide ligation in DESs. The conditions facilitate highly-efficient synthesis of biomol. targets using a ‘green’ methodol., with complete recycling of the reaction medium. Fluorescent labeling and glycosylation of a minimal sequence mimetic of angiotensin-converting enzyme 2 capable of binding the SARS-CoV-2 spike protein is demonstrated for applications in the study of inhibition of COVID-19 infectivity.

Green Chemistry published new progress about COVID-19. 583-04-0 belongs to class esters-buliding-blocks, name is Allyl benzoate, and the molecular formula is C10H10O2, COA of Formula: C10H10O2.

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

Owaba, Azibanasamesa D. C. published the artcilePhysicochemical and spectroscopic analysis of oils from Terminalia ivoriensis a Chev Combretaceae, HPLC of Formula: 111-11-5, the main research area is Terminalia oil seed extract physicochem spectroscopic analysis.

Terminalia ivoriensis A.Chev Combretaceae is a West African medicinal plant widely used by the Ijaws in the Niger Delta region of Nigeria for the treatment of malaria and management of erectile dysfunction in men. The Seeds were extracted using successive maceration at room temperature using n-hexane, dichloromethane and 70% methanol exhaustively and concentrated in vacuo, yielded 11.29, 10.03, and 0.954 percent of oily extracts resp. The samples were subjected to physicochem. anal. and the following parameters were obtained; 0.9104-0.9303, 1.466-1.474, 38.15-58.34mg/KOH, 84.2-115mg KOH/g, 15.23-24g I2/100g and 26-80meq/Kg, for relative d., refractive index, acid value, saponification value, iodine value, peroxide value resp. The GC-FID anal. of the oils showed that the oils contained 11 fatty acids and FT-IR result of the samples reveals that the oils contained fatty acid with a prominent characteristics peak at 1740 and 3004 cm-1 due to carbonyl and methoxyl group of esters resp. The physicochem. anal. revealed that the oils could be used for skincare, emollient, vehicle for topical agents and as an insect repellent in agriculture because of the pungent and irritating odor produced by the oils.

Asian Journal of Pharmaceutical Analysis and Medicinal Chemistry published new progress about Cropland. 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

Yao, Lingyun published the artcileCharacterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC-MS, GC-olfactometry, odor activity values, and sensory analyses, Category: esters-buliding-blocks, the main research area is Ficus carica GCMS GC olfactometry odor activity sensory analysis.

Xinjiang is the main production area of figs in China. In this work, three different methods (SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang dried figs. The exactions were then analyzed using aroma extract dilution anal. (AEDA) based on gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). Seventy-five aroma-active compounds were identified with flavor dilutions (FD) factors ranging from 1 to 2187. Aroma compounds with odor activity value (OAV) greater than 10 were subsequently used in aroma reconstitution and omission experiments Based on instrumental anal. and sensory evaluation, 22 compounds were identified as the key aroma compounds and eight of these were evaluated as the most important aroma contributors of Xinjiang dried figs, including heptanal, nonanal, linalool, benzyl benzoate, styrene, eugenol, 2-methoxy-4-vinylphenol, and vanillin. Moreover, three volatile components, including 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol and ortho-guaiacol, were identified as key aroma compounds of dried figs and have not been reported previously.

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

Zhang, Qingqing published the artcileHierarchically porous Bronsted acidic ionic liquid functionalized nitrogen-doped carbons for pyrolysis biofuel upgrading via esterification of acetic acid with high boiling point alcohols, Quality Control of 140-11-4, the main research area is nitrogen carbon pyrolysis biofuel Bronsted acetic acid IL esterification.

Bronsted acidic ionic liquid (BAIL) functionalized hierarchically porous nitrogen-doped carbons (NHPCs) with interesting 3D interconnected macro-meso-microporous structure are successfully prepared by chem. bonding -[C3][SO3CF-3] (C3 = PrSO3H) groups throughout the NHPC supports that are obtained via a single step CaCO3 nanoparticle-directed nanocasting approach combined with K2C2O4 chem. activation and urea/melamine self-activation during the process of carbonization of glucose and urea/melamine. By changing initial urea-to-glucose weight ratio in the preparation systems, the macro/meso/micropore proportion of the resulting GU-[C3N][SO3CF3] catalysts are well-adjusted. The morphol. characteristics, porosity properties and chem. structure of the prepared catalysts are well-characterized so that the contribution of the synergistic effect of CaCO3 nanoparticle and K2C2O4 to the formation of hierarchically porous structure is revealed. Owing to super strong Bronsted acidity and unique hierarchically porous structure of the catalysts, they exhibit excellent heterogeneous acid catalytic activity in raw pyrolysis biofuel upgrading via esterification of acetic acid with high b.p. benzyl alc. or 4-methoxybenzyl alc. in toluene media, and therefore high acetic acid removal efficiency and efficient production of value-added benzyl acetate or 4-methoxybenzyl acetate are obtained simultaneously. The catalysts also show good reusability in target reactions, attributing to chem. interactions between BAILs and NHPC supports.

Applied Catalysis, A: General published new progress about Biofuels. 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