Month: October 2022

Favorskaya, T. A.;Yakovlev, I. P. published 《Tertiary alcohols with a cyclobutyl radical. II. Reaction of methylphenylcyclobutylcarbinol with hydrochloric and sulfuric acids》. The research results were published in《Zhurnal Obshchei Khimii》 in 1952.Safety of Diethyl cyclobutane-1,1-dicarboxylate The article conveys some information:

Et cyclobutanecarboxylate (10 g.) and 30 ml. EtOAc passed over 40 g. Cr-Mn catalyst (60 g. CrO₃ treated with 36.5 ml. 26% NH₄OH, diluted to 300 ml., added to 110 g. Mn nitrate in 300 ml. H₂O, treated with 36.5 ml. 26% NH₄OH, filtered, washed, dried at 110°, decomposed by vigorous heating in a dish, and deposited on glass wool) at 440° gave 63% Me cyclobutyl ketone (I), b₇₅₄ 137-9°, b₁₁ 36°, n_D¹⁰ 1.4339, d₄¹⁰ 0.9093 (semicarbazone, m. 135.5°), and a little dicyclobutyl ketone. I (50 g.) treated with PhMgBr and worked up as usual gave 16.5 g. (methylphenylmethylene)cyclobutane (IA), b_0.5 80-3°, n_D^12.5 1.5551, d₄⁰ 0.9859, d₄^12.5 0.9743, d₄²⁰ 0.9683 [oxidation with KMnO₄ gave AcPh and (CH₂CO₂H)₂], and 10 g. methylphenylcyclobutylcarbinol (II), b₁ 100.5-4.0°, n_D²⁰ 1.5358, d₄⁰ 1.0388, d₄¹⁰ 1.0350, d₄²⁰ 1.0316. CH₂(CO₂Et)₂ (3 moles) and 3 moles Br(CH₂)₃Cl in 500 ml. Et₂O added at once to EtONa from 800 ml. EtOH and 2 atoms Na, kept 4 hrs. at 35°, then let stand 24 hrs., diluted with 2.5 l. H₂O, and extracted with Et₂O, gave 93% di-Et (3-chloropropyl)malonate, b₁₀ 142°, this, added at once to an equivalent amount of EtONa in 250 ml. EtOH at 80°, and most of EtOH distilled off, gave upon acidification 88% di-Et 1,1-cyclobutanedicarboxylate which, hydrolyzed by 40% NaOH and decarboxylated by distillation, gave 90% cyclobutanecarboxylic acid, yielding with PCl₅ 78.5% acyl chloride, b₄₀ 52-4°. This (100 g.) added to 200 g. AlCl₃ in 750 ml. C₆H₆ at 60° gave 68% cyclobutyl Ph ketone (III), b₁₀ 121.5-2.0°, n_D²⁰.5 1.5472, d₄⁰ 1.0610, d₄¹⁰ 1.0525, d₄²⁰ 1.0440 (semicarbazone, m. 177°). III with Br yielded a mono-Br derivative, m. 61°; III (60 g.) with MeMgBr (from 40 g. MeBr) gave 90% II. II with K₂Cr₂O₇-H₂SO₄ gave AcPh and BzOH; it did not react with 25% H₂SO₄ at 90°; with 50% H₂SO₄ it gave in 6 hrs. some 60% unsaturated hydrocarbons, which were separated into 2 fractions, b₈ 98-101° and b₈ 101-2°, both of which appeared to be moderately pure IA. II in 6 hrs. with 18° HCl at 85° gave an unsaturated hydrocarbon, the normal dehydration product, identified as IA in part, possibly contaminated by 1-phenyl-1-cyclobutylethylene (IV). II with 36% HCl gave in 24 hrs. at 0° 2 hydrocarbons, identical with those described above. Careful distillation gave the pure constituents, 3 parts IA and 1 part IV, b₉ 105-7° n_D²¹ 1.5608, d₄²¹ 0.9838. To complete the study, the researchers used Diethyl cyclobutane-1,1-dicarboxylate (cas: 3779-29-1) .

Diethyl 1,1-cyclobutanedicarboxylate(cas:3779-29-1 Safety of Diethyl cyclobutane-1,1-dicarboxylate) reacts with silicon to form diethyl esters and magnesium to form magnesium salts. The reaction time for this compound is short, which may be due to its ability to undergo debromination.

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

Zenkevich, I. G.;Leleev, E. published 《Specific Features of the Gas Chromatographic Analysis of Samples in High-Boiling Solvents Using Capillary Columns with a Low Split Ratio of the Carrier Gas Flow》 in 2020. The article was appeared in 《Journal of Analytical Chemistry》. They have made some progress in their research.Recommanded Product: 93-92-5 The article mentions the following:

Abstract: Gas chromatog. anal. of samples in high-boiling polar organic solvents is characterized by several features. First, the resolution of the components depends on the injector temperature (T_inj), which should not be lower than the b.p. (T_bp) of the solvent. Second, the retention indexes (RIs) of the components eluted before the polar solvent zone are somewhat overestimated compared to the retention indexes of the components eluted after this zone. And, third, the so-called “discrimination effects ” are observed for these samples, first of all, the dependence of the absolute peak areas of the components from T_inj. It is confirmed that such dependence does not affect the results of quant. anal. by the method of internal normalization. Nevertheless, the possibility of using application of this and other methods is recommended, and the condition of T_inj ≥ T_bp should be satisfied to verify the thermal stability and mutual compatibility of the components of the test samples. These features are set in the anal. of both a solution of model analytes in 1,3-butanediol (T_bp = 207°C) and a sample of the food flavoring, which is a solution of a complex mixture of components in dipropylene glycol (T_bp 222-236°C). The reason for these effects is a slowdown in the process of sample evaporation and dynamic modification of the stationary phase of the chromatog. column by high-boiling polar solvents. And 1-Phenylethyl acetate (cas: 93-92-5) was used in the research process.

1-Phenylethyl acetate(cas:93-92-5) is a carboxylic ester. Recommanded Product: 93-92-5 It may be prepared by acetylation of methyl phenyl carbinol; from benzaldehyde by reacting with magnesium methyl bromide and subsequent acetylation; from 1-bromoethylbenzene and silver acetate in acetic acid.

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

Lin, Yanxin;Liu, Yaran;Liu, Shuxun;Kortesniemi, Maaria;Liu, Jiani;Zhu, Baoqing;Laaksonen, Oskar published 《Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses》. The research results were published in《Food Research International》 in 2022.Reference of Ethyl tetradecanoate The article conveys some information:

The sensory and chem. profiles of com. bog bilberry (BB) wines were investigated using a multi-anal. approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatog. coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with “fruity”, “blueberry” and “floral” odors and “sour”, “mouth puckering” and “sweet” flavors. Samples more frequently characterized as “fruity” and “floral” in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as “ginger” and “chili”) resulted in a lower liking rating. Similarly, generally disliked sample described with “Chinese herbs” and “licorice” was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance. The experimental procedure involved many compounds, such as Ethyl tetradecanoate (cas: 124-06-1) .

Ethyl tetradecanoate(cas: 124-06-1) is a labeled component from essential oil of natural hawthorn perfume. Also frequently used in cosmetics, soaps, and flavorings.Reference of Ethyl tetradecanoateEthyl myristate is a long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of myristic acid with the hydroxy group of ethanol.

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

Wang, Xuzeng;Wang, Zhaogai;Feng, Tao published 《Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine》. The research results were published in《Molecules》 in 2022.Name: Ethyl tetradecanoate The article conveys some information:

In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with com. Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this experiment, yeast was isolated and purified from vineyard soil, 26s rDNA identification and fermentation substrate tolerance anal. were carried out, and the causes of flavor differences of wine were analyzed from three aspects: GC-MS, PCA and sensory evaluation. The results showed that strain S1 had the highest floral aroma fraction, corresponding to its high production of Et octanoate and other substances, and it had the characteristics of high sugar tolerance. The fruit sensory score of S3 wine was the highest among the six wines. Through exploration and anal., it was found that compared with com. Saccharomyces cerevisiae, the screened strains had more advantages in fermenting table grapes. The flavor of each wine was directly related to the growth characteristics and tolerance of its strains.Ethyl tetradecanoate (cas: 124-06-1) were involved in the experimental procedure.

Ethyl tetradecanoate(cas: 124-06-1) is a labeled component from essential oil of natural hawthorn perfume. Also frequently used in cosmetics, soaps, and flavorings.Name: Ethyl tetradecanoateEthyl myristate is a long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of myristic acid with the hydroxy group of ethanol.

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

Product Details of 124-06-1In 2021, Yang, Linzi;Li, Xueli;Lu, Yunhao;Lv, Yuanping;Chi, Yuanlong;He, Qiang published 《Ester synthesis mechanism and activity by Bacillus licheniformis, Candida etchellsii, and Zygosaccharomyces rouxii isolated from Chinese horse bean chili paste》. 《Journal of the Science of Food and Agriculture》published the findings. The article contains the following contents:

Esters are indispensable aroma compounds and contribute significantly to the fruity aromas in fermented condiments. The ester synthesis activity and pathways of Bacillus licheniformis, Candida etchellsii, and Zygosaccharomyces rouxii, isolated from Chinese horse bean chili-paste (CHCP), were investigated. Chem. buffer models containing esterification and alcoholysis systems inoculated with extracellular extracts of these three strains were established. The ester synthesis activity of C. etchellsii was stronger than that of the other two strains. Zygosaccharomyces rouxii could synthesize acetate esters via esterification, whereas the biosynthesis pathways of B. licheniformis and C. etchellsii were esterification and alcoholysis. Esterification exhibited relatively high activity at pH 4, whereas alcoholysis activity improved with an increase in the pH from 4 to 8. Candida etchellsii could synthesize C₆-C₈ of acetate esters, and its activity improved with the number of alc. carbon atoms. These three strains could synthesize C₁₀-C₁₈ of Et esters. Their Et ester synthesis activity decreased with the aliphatic acid carbon number Candida etchellsii has the potential to be used in CHCP fermentation to accumulate esters and improve flavor compared with the other two strains. This research is helpful in explaining the mechanism of ester synthesis in fermented condiments. 2021 Society of Chem. Industry. To complete the study, the researchers used Ethyl tetradecanoate (cas: 124-06-1) .

Ethyl tetradecanoate(cas: 124-06-1) is a labeled component from essential oil of natural hawthorn perfume. Also frequently used in cosmetics, soaps, and flavorings.Product Details of 124-06-1Ethyl myristate is a long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of myristic acid with the hydroxy group of ethanol.

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

Zhang, Penghan;Carlin, Silvia;Lotti, Cesare;Mattivi, Fulvio;Vrhovsek, Urska published 《On sample preparation methods for fermented beverage VOCs profiling by GCxGC-TOFMS》 in 2020. The article was appeared in 《Metabolomics》. They have made some progress in their research.Category: esters-buliding-blocks The article mentions the following:

Aromas and tastes have crucial influences on the quality of fermented beverages. The determination of aromatic compounds requires global non-targeted profiling of the volatile organic compounds (VOCs) in the beverages. However, exptl. VOC profiling result depends on the chosen VOC collection method. This study aims to observe the impact of using different sample preparation techniques [dynamic headspace (DHS), vortex-assisted liquid-liquid microextraction (VALLME), multiple stir bar sorptive extraction (mSBSE), solid phase extraction (SPE), and solid phase micro-extraction (SPME)] to figure out the most suitable sample preparation protocol for profiling the VOCs from fermented beverages. Five common sample preparation methods were studied with beer, cider, red wine, and white wine samples. After the sample preparation, collected VOCs were analyzed by two-dimensional gas chromatog. coupled with time of flight mass spectrometry (GCxGC-TOFMS). GCxGC oven parameters can be optimized with the Box-Behnken surface response model and response measure on peak dispersion. Due to the unavoidable column and detector saturation during metabolomic anal., errors may happen during mass spectrum construction. Profiling results obtained with different sample preparation methods show considerable variance. Common findings occupy a small fraction of total annotated VOCs. For known fermentative aromas, best coverage can be reached by using SPME together with SPE for beer, and VALLME for wine and cider. GCxGC-TOFMS is a promising tool for non-targeted profiling on VOCs from fermented beverages. However, a proper data processing protocol is lacking for metabolomic anal. Each sample preparation method has a specific profiling spectrum on VOC profiling. The coverage of the VOC metabolome can be improved by combining complementary methods. The experimental procedure involved many compounds, such as 1-Phenylethyl acetate (cas: 93-92-5) .

1-Phenylethyl acetate(cas:93-92-5) is a carboxylic ester. Category: esters-buliding-blocks It may be prepared by acetylation of methyl phenyl carbinol; from benzaldehyde by reacting with magnesium methyl bromide and subsequent acetylation; from 1-bromoethylbenzene and silver acetate in acetic acid.

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

Sanchez, Ramon;Rodriguez-Nogales, Jose Manuel;Fernandez-Fernandez, Encarnacion;Gonzalez, Maria Rosa;Medina-Trujillo, Laura;Martin, Pedro published 《Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis》. The research results were published in《Food Chemistry》 in 2022.SDS of cas: 124-06-1 The article conveys some information:

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity. To complete the study, the researchers used Ethyl tetradecanoate (cas: 124-06-1) .

Ethyl tetradecanoate(cas: 124-06-1) is a labeled component from essential oil of natural hawthorn perfume. Also frequently used in cosmetics, soaps, and flavorings.SDS of cas: 124-06-1Ethyl myristate is a long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of myristic acid with the hydroxy group of ethanol.

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