Gimenez-Banon, Maria Jose et al. published their research in Molecules in 2022 |CAS: 123-25-1

The Article related to methyl jasmonate nanoparticle wine 1propanol beta phenylethanol methanol, aroma, elicitor, foliar application, nanoparticles, sensorial analysis, Food and Feed Chemistry: Beverages and other aspects.Electric Literature of 123-25-1

Gimenez-Banon, Maria Jose; Moreno-Olivares, Juan Daniel; Paladines-Quezada, Diego Fernando; Bleda-Sanchez, Juan Antonio; Fernandez-Fernandez, Jose Ignacio; Parra-Torrejon, Belen; Delgado-Lopez, Jose Manuel; Gil-Munoz, Rocio published an article in 2022, the title of the article was Effects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition.Electric Literature of 123-25-1 And the article contains the following content:

The application of Me jasmonate (MeJ) as an elicitor to enhance secondary metabolites in grapes and wines has been studied, but there is little information about its use in conjunction with nanotechnol. and no information about its effects on wine volatile compounds This led us to study the impact of nanoparticles doped with MeJ (Nano-MeJ, 1mM MeJ) on the volatile composition of Monastrell wines over three seasons, compared with the application of MeJ in a conventional way (10 mM MeJ). The results showed how both treatments enhanced fruity esters in wines regardless of the vintage year, although the increase was more evident when grapes were less ripe. These treatments also achieved these results in 2019 in the cases of 1-propanol, beta-phenyl-ethanol, and methionol, in 2020 in the cases of hexanol and methionol, and in 2021, but only in the case of hexanol. On the other hand, MeJ treatment also increased the terpene fraction, whereas Nano-MeJ, at the applied concentration, did not increase it in any of the seasons. In summary, although not all families of volatile compounds were increased by Nano-MeJ, the Nano-MeJ treatment generally increased the volatile composition to an extent similar to that obtained with MeJ used in a conventional way, but at a 10 times lower dose. Therefore, the use of nanotechnol. could be a good option for improving the quality of wines from an aromatic point of view, while reducing the necessary dosage of agrochems., in line with more sustainable agricultural practices. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Electric Literature of 123-25-1

The Article related to methyl jasmonate nanoparticle wine 1propanol beta phenylethanol methanol, aroma, elicitor, foliar application, nanoparticles, sensorial analysis, Food and Feed Chemistry: Beverages and other aspects.Electric Literature of 123-25-1

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