Zhou, Li et al. published their research in Food Chemistry in 2021 | CAS: 26662-94-2

(2R,9Z)-1-(((2-Aminoethoxy)(hydroxy)phosphoryl)oxy)-3-(palmitoyloxy)propan-2-yl oleate (cas: 26662-94-2) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.SDS of cas: 26662-94-2

Determination and comparison of phospholipid profiles in eggs from seven different species using UHPLC-ESI-Triple TOF-MS was written by Zhou, Li;Yang, Fu;Zhao, Minjie;Zhang, Minghao;Liu, Jikai;Marchioni, Eric. And the article was included in Food Chemistry in 2021.SDS of cas: 26662-94-2 The following contents are mentioned in the article:

Egg yolk phospholipids from seven different species were purified (purity > 96%) using SPE columns, and subsequently the phospholipid profiles were identified and quantified by ultra-high-performance liquid chromatog.-electrospray ionization-triple time-of flight mass spectrometry (UHPLC-ESI-Triple TOF-MS). Eight phospholipid classes and 87 mol. species were characterized. Principal component anal. showed that the mol. species and concentration of phospholipids in pigeon and hen egg yolks had a significant difference with other eggs. Hierarchical cluster anal. indicated that the phospholipid profiles of pigeon egg yolks were closest to hen egg yolks, followed by quail, duck, ostrich, emu and goose egg yolks. Different relative quantities of certain mol. species were different among egg yolk types; for instance, phosphatidylcholine (16:0/16:1) in goose egg yolks and phosphatidylethanolamine (16:0/18:3) in ostrich egg yolks. This study provides a basis for a better understanding of the phospholipid profiles of egg yolks, and better evaluation of the nutritional value of eggs. This study involved multiple reactions and reactants, such as (2R,9Z)-1-(((2-Aminoethoxy)(hydroxy)phosphoryl)oxy)-3-(palmitoyloxy)propan-2-yl oleate (cas: 26662-94-2SDS of cas: 26662-94-2).

(2R,9Z)-1-(((2-Aminoethoxy)(hydroxy)phosphoryl)oxy)-3-(palmitoyloxy)propan-2-yl oleate (cas: 26662-94-2) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.SDS of cas: 26662-94-2

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