Tag: M.W=150-200

Son, Yeongkwon published the artcileHydroxyl Radicals in E-Cigarette Vapor and E-Vapor Oxidative Potentials under Different Vaping Patterns, SDS of cas: 140-11-4, the main research area is hydroxyl radical E cigarette vapor oxidative stress vaping flavor.

Available studies, while limited in number, suggest that e-cigarette vaping induces oxidative stress, with one potential mechanism being the direct formation of reactive oxygen species (ROS) in e-vapor. In the present studies, we measured the formation of hydroxyl radical (•OH), the most destructive ROS, in e-vapor under a range of vaping patterns (i.e., power settings, solvent concentrations, flavorings). Study results show that increased power output and puff volume correspond with the formation of significantly higher amounts of •OH in e-vapor because of elevated coil temperature and oxygen supply. Vegetable glycerin (VG) e-liquids generated higher •OH levels than propylene glycol (PG) e-liquids, as did flavored e-liquids relative to nonflavored e-liquids E-vapor in combination with ascorbic acid, which is an abundant biol. mol. in human epithelial lining fluid, can also induce •OH formation. The dose of radical per puff associated with e-cigarette vaping was 10-1000 times lower than the reported dose generated by cigarette smoking. However, the daily average •OH dose can be comparable to that from cigarette smoking depending on vaping patterns. Overall, e-cigarette users who use VG-based flavored e-cigarettes at higher power output settings may be at increased risk for •OH exposures and related health consequences such as asthma and chronic obstructive pulmonary disease.

Chemical Research in Toxicology published new progress about E-liquids. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, SDS of cas: 140-11-4.

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

Zhou, Chengzhe published the artcileIntegrated volatile metabolome, multi-flux full-length sequencing, and transcriptome analyses provide insights into the aroma formation of postharvest jasmine (Jasminum sambac) during flowering, COA of Formula: C9H10O2, the main research area is Jasminum sambac volatile metabolome transcriptome aroma formation flowering.

Jasmine [Jasminum sambac (L.) Aiton] flowers usually bloom and release their fragrance at night. However, the underlying regulatory mechanisms of aroma formation during flowering in postharvest jasmine are still poorly understood. Here, we profiled the volatile metabolome, multi-flux full-length sequencing, and transcriptome anal. to investigate volatile biosynthesis and global transcriptomic changes in postharvest flowering jasmine. A total of 102 volatiles were identified. Of these, 16 volatiles were considered key odorants of jasmine flowers. Linalool, a-farnesene, D-nerolidol, geraniol, α-cadinol, benyzl alc., benzaldehyde, benzyl acetate, benzyl benzoate, 3-hexen-1-ol benzoate, and (Z)-3-hexen-1-ol acetate play decisive roles in the typical jasmine fragrance, while benzeneacetaldehyde, benzoic acid, Me anthranilate, Me 2-(methylamino) benzoate, and (E)-2-hexenal modify the aroma of jasmine. Meanwhile, we built the first reference full-length transcriptome of postharvest jasmine flowers, which had 366,081 non-redundant isoforms. Among them, 280,326 (76.57%) were annotated with at least one hit in the NT, NR, Swissprot, KEGG, KOG, Pfam, and GO databases. Combined with second-generation transcriptome anal., we identified 52 differentially expressed transcripts (DETs) involved in terpenoid metabolic pathways and 28 DETs involved in phenylpropanoid/benzenoid metabolic pathway, and 31 β-glucosidase transcripts may be related to aroma formation of postharvest jasmine during flowering. In addition, the expression of 42 heat shock protein (HSP) transcripts was pos. correlated with the content of 11 key odorants, as revealed by weighted gene co-expression network anal. (WGCNA). The present results advance the knowledge of the regulatory mechanism of aroma formation in postharvest jasmine during flowering and provide an abundant genetic resource for further studies on gene discovery in jasmine.

Postharvest Biology and Technology published new progress about Flowering. 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

Kurkiewicz, S. published the artcileContemporary analytical techniques reveal the secret composition of a 19th century Jerusalem Balsam, Name: Ethyl nonanoate, the main research area is vanillic acid Impatiens volatile compound.

In 1719, Antonio Menzani di Cuna from the Saint Savior monastery published an alc. extract formula made from plant and herb resins under the name Jerusalem Balsam. The Balsam gained high popularity due to its remedial benefits. At the end of the 19th century, Jerusalem Balsam produced by the hermit Johannes Treutler was found to be particularly popular. We analyzed a sample of a valuable find coming from the last decade of the 19th century, making it probably the oldest surviving Jerusalem Balsam in the world. The purpose of this work was to investigate the composition of the historical sample and to try to determine the origin of its components. This was achieved by comparing the profile of volatile compounds extracted from the balsam using HS-SPME technique with the profile characteristic for plant resins as classic ingredients of the Johannes Treutler formula. The use of two chromatog. columns of different polarity, as well as the transformation of the polar components of the sample into TMS derivatives, allowed to obtain new information on the historical composition of the Balsam. Also, it can be stated with high probability that plant resins were indeed used in the production of the Balsam as referred to in the original recipe of Johannes Treutler. We also discuss challenges in determining the original composition of the Balsam.

Pharmazie published new progress about Impatiens. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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

Chitarrini, Giulia published the artcileVolatile profile of mead fermenting blossom honey and honeydew honey with or without Ribes nigrum, Recommanded Product: Ethyl nonanoate, the main research area is Ribes nigrum mead fermenting blossom honeydew honey volatile profile; black currant; fermentation; gas chromatography-mass spectrometry; honey.

Mead is a not very diffused alc. beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcs., organic acids, esters, and terpenes. The sensory anal. showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chem. profile and mead flavor perception.

Molecules published new progress about Beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Roozitalab, Atefeh published the artcileA comparative study on pomegranate juice concentration by osmotic distillation and thermal evaporation processes, Related Products of esters-buliding-blocks, the main research area is Punica juice concentration osmotic distillation thermal evaporation process.

A comparative study was performed on the concentration of pomegranate juice by the osmotic distillation (OD) and thermal evaporation processes. Nanofibrous polyether-block-amid (PEBA) membrane was prepared by the electrospinning technique, and the influence of operating parameters on the performance of the OD process was studied. The exptl. results indicated that an increase in the temperature difference led to higher water flux, while a higher feed temperature resulted in undesirable color changes in the concentrate product. A comparison between the OD and evaporation processes revealed that the OD concentrate product had better quality than the evaporation product in terms of aroma and phenolic compounds retention. Furthermore, an economic anal. was performed by COMFAR III software to compare the OD and evaporation processes for the concentration of the pomegranate juice. It was also found that both OD and evaporation processes were feasible, although the evaporation process was more favorable in terms of the economic efficiency.

Korean Journal of Chemical Engineering published new progress about Beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Guimaraes, Jonas T. published the artcileEffect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage, Safety of Methyl octanoate, the main research area is prebiotics soursop whey beverage nutritional profile; volatile compound high intensity ultrasound; Anti-hypertensive activity; Bioactive compounds; Emerging technology; Functional food; Non-thermal processing.

This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600 W) and by high-temperature short time (72 °C for 15 s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technol. induced some pos. changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals. Although some neg. changes, such as degradation of the ascorbic acid, decrease of some minerals and production of certain volatile compounds were found, the beneficial effects were prominent, thus, opening new opportunities to develop healthy functional beverages.

Ultrasonics Sonochemistry published new progress about Beverages. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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

Choi, Inseob published the artcileNeutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage, Name: Methyl decanoate, the main research area is neutral pH dry milk bevarage sodium hexametaphosphate sensory property.

There has been ascending demand on beverages enriched with dairy proteins. Calcium chelators can improve transparency and stability of beverages with nonfat dry milk (NFDM) resulting from dissociation of casein micelles. In this study, vanilla-flavored model beverages with 5% or 10% weight/weight NFDM were manufactured with or without 0.43% weight/weight sodium hexametaphosphate (SHMP), phys. properties were studied during 70-day storage at 4°C and room temperature (RT), and sensory properties were evaluated during storage at 4°C. SHMP resulted in decreased turbidity, particle diameter, and zeta-potential magnitude. The turbidity was stable at 4°C but increased from 161 to 315 NTU and 333 to 818 NTU, resp., for beverages with 5% and 10% NFDM after 70-day storage at RT. SHMP resulted in insignificant and significant increase in viscosity for 5% and 10% NFDM beverage, resp. The 10% NFDM beverage with SHMP also developed into a gel during storage at RT but remained fluidic at 4°C. Descriptive sensory anal. suggested that SHMP resulted in soapy flavor and salty taste of beverages with decreasing vanilla and milky flavors after 70-day refrigerated storage. Findings from the present study suggest that SHMP may be used to reduce the turbidity of refrigerated beverages based on NFDM.

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

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

Choi, Inseob published the artcileNeutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage, Quality Control of 111-11-5, the main research area is neutral pH dry milk bevarage sodium hexametaphosphate sensory property.

There has been ascending demand on beverages enriched with dairy proteins. Calcium chelators can improve transparency and stability of beverages with nonfat dry milk (NFDM) resulting from dissociation of casein micelles. In this study, vanilla-flavored model beverages with 5% or 10% weight/weight NFDM were manufactured with or without 0.43% weight/weight sodium hexametaphosphate (SHMP), phys. properties were studied during 70-day storage at 4°C and room temperature (RT), and sensory properties were evaluated during storage at 4°C. SHMP resulted in decreased turbidity, particle diameter, and zeta-potential magnitude. The turbidity was stable at 4°C but increased from 161 to 315 NTU and 333 to 818 NTU, resp., for beverages with 5% and 10% NFDM after 70-day storage at RT. SHMP resulted in insignificant and significant increase in viscosity for 5% and 10% NFDM beverage, resp. The 10% NFDM beverage with SHMP also developed into a gel during storage at RT but remained fluidic at 4°C. Descriptive sensory anal. suggested that SHMP resulted in soapy flavor and salty taste of beverages with decreasing vanilla and milky flavors after 70-day refrigerated storage. Findings from the present study suggest that SHMP may be used to reduce the turbidity of refrigerated beverages based on NFDM.

LWT–Food Science and Technology published new progress about Beverages. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Coelho, Eduardo published the artcileUnderstanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention, Quality Control of 106-32-1, the main research area is oak wood wine sorption aging volatile compound retention; Aroma recombination; Mathematical models; Oak wood; Volatile compounds; Wine ageing; Wood sorption.

Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcs., esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate anal. demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.

Food Research International published new progress about Beverages. 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

Ochieng, Brian O. published the artcileDynamics in nutrients, sterols and total flavonoid content during processing of the edible Long-Horned grasshopper (Ruspolia differens Serville) for food, Application In Synthesis of 110-42-9, the main research area is Ruspolia flavonoid campesterol beta sitosterol dynamic nutrient; Food and nutritional security; Nutrients; Post-harvest processing; Ruspolia differens; Sterols; Tettigoniidae; Total flavonoid.

Long-horned grasshopper (Ruspolia differens Serville) is a tasty delicacy in over 20 African countries. This study evaluated the impact of diverse post-harvest thermal treatment (blanching, boiling, toasting, and deep-frying) on the nutrients, total flavonoid content and sterols preservation of R. differens products. Crude protein, ash, and fiber of R. differens was drastically reduced by deep-frying technique. There was increase in Omega-3 (α-linolenic acid), Omega-6 fatty acid (linoleic and arachidonic acids) and sterols [(22Z)-27-Norergosta-5,22-dien-3β-ol, cholesterol, campesterol, cholest-4-ene-3-one and β-sitosterol] and flavonoids (2-3 folds) during blanching compared to other techniques. The iron and zinc content increased significantly in blanched and boiled products of R. differens. Thus, losses of nutrients, total flavonoid content and sterols during processing of R. differens for food can be mitigated by employing blanching technique, which is cheaper and least time-consuming. The implications of these dietary and therapeutic compounds on human nutrition and health are discussed.

Food Chemistry published new progress about Blanching. 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