Ester is a chemical compound derived from an oxoacid (organic or inorganic) in which at least one –OH hydroxyl group is replaced by an –O– alkyl (alkoxy) group, 611-13-2, formula is C6H6O3, Name is Methyl furan-2-carboxylate. as in the substitution reaction of a carboxylic acid and an alcohol. Quality Control of 611-13-2.
Yin, Xiaoyu;Wen, Rongxin;Sun, Fangda;Wang, Yan;Kong, Baohua;Chen, Qian research published 《 Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography-mass spectrometry combined with electronic nose》, the research content is summarized as follows. In this study, the volatile profiles of Harbin red sausages smoked with pear, oak, apple and beech woodchips were evaluated using the combination of solid-phase microextraction gas chromatog.-mass spectrometry (SPME-GC/MS) and electronic nose (E-nose). Comparisons of the color, texture profile and sensory attributes were also conducted. The E-nose data and GC/MS data were analyzed by principal component anal. (PCA), resp. The correlation between E-nose sensor responses and volatile compounds was evaluated with partial least squares regression (PLSR). The results showed that the smoking process played an important role in the formation of volatile compounds of Harbin red sausage. The smoking process caused an increase in the intensity of smoky odor, and the sausage smoked with different woodchips showed higher smoky odor compared with the unsmoked sausage (P < 0.05). A total of 87 volatile compounds were identified by GC/MS. According to the odor activity values, the characteristic odor of the Harbin red sausages mainly resulted from 22 volatile compounds PCA of the volatile compounds and E-nose sensors could effectively differentiate sausages that were unsmoked and sep. smoked with different woodchips. Furthermore, the PLSR results (P < 0.05, Q2 = 0.619) indicated that there was a high correlation between the E-nose sensors and volatile compounds
611-13-2, Methyl 2-furoate has been identified as one of the volatile flavor compounds in tequila, okra, berrycactus and black currant juice.
Methyl 2-furoate, also known as fema 2703 or methyl pyromucate, belongs to the class of organic compounds known as furoic acid esters. These are ester derivatives of furoic acid. Methyl 2-furoate is soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Within the cell, methyl 2-furoate is primarily located in the cytoplasm. Methyl 2-furoate is a sweet, fruity, and fungal tasting compound that can be found in a number of food items such as cocoa and cocoa products, potato, tamarind, and fruits. This makes methyl 2-furoate a potential biomarker for the consumption of these food products.
Methyl 2-furoate is a reactive compound that belongs to the family of sesquiterpene lactones. It has been shown to have phosphotungstic acid and hydrochloric acid reactivity, as well as nitrous and water vapor sensitivity. Methyl 2-furoate also reacts with radiation, which can be used for structural analysis. The compound is an intermediate in the synthesis of pluronic p123, which is used in fabricating biomedical devices. Methyl 2-furoate has been shown to have anti-inflammatory properties through its inhibitory effect on prostaglandin synthesis., Quality Control of 611-13-2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics