Category: 111-11-5

Ianni, Andrea published the artcileEffects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese, Safety of Methyl octanoate, the main research area is selenium supplementation chem composition aromatic profile milk cheese; fatty acid; oxidative stability; selenium; volatile compound.

This study aimed to investigate the effect of dietary selenium supplementation of Friesian cows on chem.-nutritional and volatile fraction of caciocavallo cheese. A sample of 32 Friesian cows, balanced for parity, milk production, and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional feeding strategy, while the exptl. group (SeG) received a daily selenomethionine supplementation of 0.45 mg/kg in total mixed ration. During the exptl. period, milk yield was monitored, and samples of milk and caciocavallo cheese were collected and analyzed to obtain information on chem.-nutritional composition and volatile compounds profile. Dietary Se integration did not induce variations on milk yield or composition but significantly lowered the somatic cell count (SCC). In both milk and cheese, samples from SeG were characterized by a lower concentration of saturated fatty acids (SFA) and increases in linoleic and rumenic acids. The volatile compounds profile of dairy products was also pos. affected by dietary Se intake, with an increase in concentration of free fatty acids, esters, and aldehydes. These results suggest that Se plays a pos. role in improving bovine mammary gland functionality and the nutraceutical properties of milk and caciocavallo cheese made therefrom. Such findings could contribute to the production of cheeses with interesting organoleptic properties, although further sensorial evaluations should be performed to deeply investigate these changes and confirm consumer acceptability.

Journal of Dairy Science published new progress about Caseins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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

Coeck, Robin published the artcileOne-pot reductive amination of carboxylic acids: a sustainable method for primary amine synthesis, SDS of cas: 111-11-5, the main research area is carboxylic acid one pot reductive amination primary amine synthesis; ruthenium tungsten bimetallic catalyst green solvent.

The reductive amination of carboxylic acids is a very green, efficient and sustainable method for the production of (bio-based) amines. However, with current technol., this reaction requires two to three reaction steps. Here, we report the first (heterogeneous) catalytic system for the one-pot reductive amination of carboxylic acids to amines, with solely H2 and NH3 as the reactants. This reaction can be performed with relatively cheap ruthenium-tungsten bimetallic catalysts in the green and benign solvent cyclopentyl Me ether (CPME). Selectivities of up to 99% for the primary amine could be achieved at high conversions. Addnl., the catalyst is recyclable and tolerant for common impurities such as water and cations (e.g. sodium carboxylate).

Green Chemistry published new progress about Carboxylic acids Role: RCT (Reactant), RACT (Reactant or Reagent) (C4-C14). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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

Yao, Di published the artcileEffect of microbial communities on the quality characteristics of northeast soybean paste: Correlation between microorganisms and metabolites, Quality Control of 111-11-5, the main research area is soybean paste microorganism metabolite microbial community.

To systematically explore the impact of microbial community composition on the quality characteristics of northeast soybean paste, the microbial community structure was determined by high-throughput sequencing technol. and the flavor substance, free amino acid (FAA) and biogenic amine (BA) contents were determined by HS-SPME-GC-MS and HPLC. Furthermore, the correlation between microorganisms and metabolites was investigated. The results indicated that the core bacteria mainly included Tetragenococcus, Bacillus and Lactobacillus; Candida_f__norank, Wickerhamomyces and Aspergillus were the dominant fungi. A total of 139 flavor compounds were detected in all samples, and decamethylcyclopentasiloxane, isoamyl phenylacetate and octamethylcyclotetrasiloxane accounted for the highest proportion. A total of 24 FAAs were detected in the soybean paste. Pantoea, Kroppenstedtia and Kocuria were significantly pos. correlated with most FAAs (p < 0.05). Addnl. 5 BAs were detected in the soybean paste, and the contents of BAs in Y4 were highest, which was affected by different microbes. This study provided relevant information for the microbial community composition and metabolites of northeast soybean paste, which was of great significance for understanding the characteristics and safety of soybean paste. LWT--Food Science and Technology published new progress about Acaulium. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Guo, Weihong published the artcileMajor constituents of cannabis vape oil liquid, vapor and aerosol in California vape oil cartridge samples, SDS of cas: 111-11-5, the main research area is cannabis vape oil liquid vapor aerosol major constituent GCMS; EVALI (e-cigarette or vaping product use-associated lung injury); GC-MS; aerosol; delta-9 tetrahydrocannabinol; nontarget; toxin; vape oil; vapor.

During the E-cigarette or Vaping product use Associated Lung Injury (EVALI) outbreak of August 2019 to Feb. 2020, the California Department of Public Health, Food and Drug Laboratory Branch received numerous cannabis vape oil cartridge investigation samples from throughout the state. Many of these products were directly linked to patients; others were collected as part of investigations. We determined the major ingredients and additives in twelve unused cannabis vape oil cartridge samples obtained before (n = 2) and during the EVALI outbreak (n = 10) in California from Sept. 2018 to Dec. 2019. We tested for major constituents in vape oil liquid, vape oil vapor, and vape oil aerosol phases. A nontargeted Gas Chromatog. Mass Spectrometry direct injection screening method was developed for vape oils, a headspace heating module used for vape oil vapors and a solid-phase microextraction (SPME) vaping rig for aerosols generated by vaping. We have identified more than 100 terpenes and natural extracts, 19 cannabinoids, and other potential toxic additives such as Vitamin E Acetate, Polyethylene Glycols, and Medium Chain Triglycerides. We determined more terpenes and minor cannabinoids can be produced via vaporizing and aerosolizing the vape oil. Delta9-THC and potential toxic additives were found at lower levels in the vapor and aerosol than in the vape liquid

Frontiers in Chemistry (Lausanne, Switzerland) published new progress about Aerosols. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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

Vannoni, Lorenzo published the artcileDisclosing the chemistry of oil curing by mass spectrometry using methyl linoleate as a model binder, Application In Synthesis of 111-11-5, the main research area is mass spectrometry methyl linoleate model binder oil curing.

The structure of the polymeric fraction in an oil painting is believed to be strongly connected to the stability of the paint layers over time, but its mol. characterization is extremely difficult given the complex composition of a vegetable oil-based polymer. In this study we report the implementation of a methodol. approach for the systematic mass spectrometric investigation of the mol. features of the products of oxidative degradation and crosslinking of oil paint layers upon curing. The approach is based on the use of Me linoleate as a simplified model of an oil paint binder. Gas-chromatog. coupled with mass spectrometry, solid phase microextraction gas chromatog. mass spectrometry, flow injection electrospray mass spectrometry and evolved gas anal. mass spectrometry, are used to analyze the evolution of compounds produced over seven months of natural ageing, from the volatile products to the macromol. and cross-linked fractions. The aim is to improve our fundamental mol. understanding of the curing process of oil paints, and to investigate the balance between oxidative degradation and crosslinking when specific binder-pigment combinations are in place. Model paint layers were prepared using lead white and ultramarine blue as pigments. These two pigments are known to produce paint layers with different stability over time. The use of Me linoleate as model oil binder greatly simplifies the mass spectral features of the lipid paint fraction, enabling the detection of products of oxidation and crosslinking with a new high level of mol. detail. Data clearly show that crucial differences between paints containing the two pigments establish with time, which are mostly related to the cross-linked fraction.

Microchemical Journal published new progress about Chemistry. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

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

Trinklein, Timothy J. published the artcileDetermination of the signal-to-noise ratio enhancement in comprehensive three-dimensional gas chromatography, Related Products of esters-buliding-blocks, the main research area is signal noise ratio enhancement three dimensional gas chromatog.

We investigate the extent to which comprehensive three-dimensional gas chromatog. (GC3) provides a signal enhancement (SE) and a signal-to-noise ratio enhancement (S/NRel) relative to one-dimensional (1D)-GC. Specifically, the SE is defined as the ratio of the tallest 3D peak height from the GC3 separation to the 1D peak height from the unmodulated 1D-GC separation A model is proposed which allows the analyst to predict the theor. attainable SE (SET) based upon the peak width and sampling d. inputs. The model is validated via comparison of the SET to the exptl. measured SE (SEM) obtained using total-transfer GC3 (100% duty cycle for both modulators) with time-of-flight mass spectrometry detection. Two exptl. conditions were studied using the same GC3 column set, differing principally in the modulation period from the 1D to 2D columns: 4 s vs. 8 s. Under the first set of conditions, the average SEM was 97 (±22), in excellent agreement with the SET of 97 (±18). The second set of conditions improved the average SEM to 181 (±27), also in agreement with the average SET of 176 (±26). The average S/NRel following correction for the mass spectrum acquisition frequency was 38.8 (±11.2) and 59.0 (±27.2) for the two sets of conditions. The enhancement in S/N is largely attributed to moving the signal to a higher frequency domain where the impact of “”low frequency”” noise is less detrimental. The findings here provide strong evidence that GC3 separations can provide enhanced detectability relative to 1D-GC and comprehensive two-dimensional gas chromatog. (GCxGC) separations

Analytical Chemistry (Washington, DC, United States) published new progress about Cryostats. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Related Products of esters-buliding-blocks.

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

Choi, Inseob published the artcileNeutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage, Quality Control of 111-11-5, the main research area is neutral pH dry milk bevarage sodium hexametaphosphate sensory property.

There has been ascending demand on beverages enriched with dairy proteins. Calcium chelators can improve transparency and stability of beverages with nonfat dry milk (NFDM) resulting from dissociation of casein micelles. In this study, vanilla-flavored model beverages with 5% or 10% weight/weight NFDM were manufactured with or without 0.43% weight/weight sodium hexametaphosphate (SHMP), phys. properties were studied during 70-day storage at 4°C and room temperature (RT), and sensory properties were evaluated during storage at 4°C. SHMP resulted in decreased turbidity, particle diameter, and zeta-potential magnitude. The turbidity was stable at 4°C but increased from 161 to 315 NTU and 333 to 818 NTU, resp., for beverages with 5% and 10% NFDM after 70-day storage at RT. SHMP resulted in insignificant and significant increase in viscosity for 5% and 10% NFDM beverage, resp. The 10% NFDM beverage with SHMP also developed into a gel during storage at RT but remained fluidic at 4°C. Descriptive sensory anal. suggested that SHMP resulted in soapy flavor and salty taste of beverages with decreasing vanilla and milky flavors after 70-day refrigerated storage. Findings from the present study suggest that SHMP may be used to reduce the turbidity of refrigerated beverages based on NFDM.

LWT–Food Science and Technology published new progress about Beverages. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Liu, Yaran published the artcileA high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines, Category: esters-buliding-blocks, the main research area is fruit wine blueberry gojiberry volatile compound odor HRMS library.

The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds However, the qual. determination of trace volatile compounds is considered to be very challenging work. GC-Orbitrap-MS with high resolution and high sensitivity provided more possibilities for the determination of volatile compounds, but without the high-resolution mass spectral library. For accuracy of qual. determination in fruit wines by GC-Orbitrap-MS, a high-resolution mass spectral library, including 76 volatile compounds, was developed in this study. Not only the HRMS spectrum but also the exact ion fragment, relative abundance, retention indexes (RI), CAS number, chem. structure diagram, aroma description and aroma threshold (ortho-nasally) were provided and were shown in a database website (Food Flavor Laboratory, http://foodflavorlab.cn/). HRMS library was used to successfully identify the volatile compounds mentioned above in 16 fruit wines (5 blueberry wines, 6 goji berry wines and 5 hawthorn wines). The library was developed as an important basis for further understanding of trace volatile compounds in fruit wines.

Scientific Data published new progress about Blueberry. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Chelladorai, Prabhu published the artcileThe potential impact of unsaturation degree of the biodiesels obtained from beverage and food processing biomass streams on the performance, combustion and emission characteristics in a single-cylinder CI engine, Application of Methyl octanoate, the main research area is biodiesel beverage food processing biomass combustion emission CI engine; Combustion and kinetics; Compression ignition engine; Grapeseed biodiesel; Unsaturation; Wheat germ biodiesel; Wheat milling by-product; Winery waste.

The purpose of this study is to exptl. investigate the effect of unsaturation of the biodiesels obtained from grapeseed oil, wheat germ oil and coconut oil (reference fuel) for compression ignition (CI) engine application. Fatty acid profile anal. and physio-chem. properties were determined by standard test procedures. Engine testing was carried out in a 5.2-kW single-cylinder CI engine and the combustion, performance and emission characteristics were analyzed. The effect of fuel property variation and the combustion reaction kinetics due to unsaturation difference have been discussed. The maximum brake thermal efficiency at full load for diesel was found to be 32.3% followed by 31.3%, 30.2% and 27.4%, resp., for coconut biodiesel (CBD), grapeseed biodiesel (GSBD) and wheat germ biodiesel (WGBD). Maximum heat release rate as observed for diesel, CBD, GSBD and WGBD are 63.2 J/°CA 60.7 J/°CA and 59 J/°CA and 43.4 J/°CA resp. The brake-specific NO emission at full load is higher for CBD followed by GSBD, WGBD and diesel having values of 9.23 g/kWh, 8.91 g/kWh, 8.21 g/kWh and 7.6 g/kWh resp. Conversely, the smoke emission is lower for CBD compared to the other tested fuels.

Environmental Science and Pollution Research published new progress about Beverages. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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

Guimaraes, Jonas T. published the artcileEffect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage, Safety of Methyl octanoate, the main research area is prebiotics soursop whey beverage nutritional profile; volatile compound high intensity ultrasound; Anti-hypertensive activity; Bioactive compounds; Emerging technology; Functional food; Non-thermal processing.

This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600 W) and by high-temperature short time (72 °C for 15 s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technol. induced some pos. changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals. Although some neg. changes, such as degradation of the ascorbic acid, decrease of some minerals and production of certain volatile compounds were found, the beneficial effects were prominent, thus, opening new opportunities to develop healthy functional beverages.

Ultrasonics Sonochemistry published new progress about Beverages. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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