An article Ester flavorants detection in foods with a bienzymatic biosensor based on a stable Prussian blue-copper electrodeposited on carbon paper electrode WOS:000465050000071 published article about GC-MS; REDUCTION; ESSENCE; ODOR in [Radulescu, Maria-Cristina; Bucur, Madalina-Petruta; Bucur, Bogdan; Radu, Gabriel Lucian] Natl Inst Res & Dev Biol Sci, Ctr Bioanal, 296 Splaiul Independentei, Bucharest 060031, Romania in 2019.0, Cited 24.0. The Name is Methyl 3-phenyl-2-propenoate. Through research, I have a further understanding and discovery of 103-26-4. HPLC of Formula: C10H10O2
A stable and reproducible layer of Prussian blue (PB) modified with copper was electrodeposited on carbon paper electrodes for the multiple detection of ester flavorants with a bienzymatic biosensor. Carbon fiber composite paper was investigated as high-surface, low-cost substrate for biosensor development. The pre-activation of the electrode surface by cyclic voltammetry was necessary to improve the electrochemical properties before the electrochemical deposition of Prussian blue-copper film (PB-Cu). The stability and the reproducibility of the obtained PB-Cu carbon paper electrode was demonstrated at pH 7.4, optimum for biosensor development. The developed biosensor is based on the immobilization of two enzymes (carboxyl esterase and alcohol oxidase) by cross-linking with glutaraldehyde onto PB-Cu carbon paper electrode. A mixture of key aroma ester compounds (methyl butyrate, ethyl butyrate, methyl cinnamate and ethyl cinnamate) was detected in several food samples with low interferences.
HPLC of Formula: C10H10O2. Welcome to talk about 103-26-4, If you have any questions, you can contact Radulescu, MC; Bucur, MP; Bucur, B; Radu, GL or send Email.
Reference:
Article; Weng, Shiue-Shien; Ke, Chih-Shueh; Chen, Fong-Kuang; Lyu, You-Fu; Lin, Guan-Ying; Tetrahedron; vol. 67; 9; (2011); p. 1640 – 1648;,
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