Category: 112-14-1

A rings-in-pores net: crown ether-based covalent organic frameworks for phase-transfer catalysis was written by Shen, Ji-Chuang;Jiang, Wei-Ling;Guo, Wen-Di;Qi, Qiao-Yan;Ma, De-Li;Lou, Xiaobing;Shen, Ming;Hu, Bingwen;Yang, Hai-Bo;Zhao, Xin. And the article was included in Chemical Communications (Cambridge, United Kingdom) in 2020.HPLC of Formula: 112-14-1 The following contents are mentioned in the article:

We herein present a new family of crown ether-based covalent organic frameworks (CE-COFs) for the first time. The CE-COFs show excellent phase-transfer catalytic performance in various nucleophilic substitution reactions. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1HPLC of Formula: 112-14-1).

Octyl acetate (cas: 112-14-1) 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, including apples, durians, pears, bananas, pineapples, and strawberries. 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.HPLC of Formula: 112-14-1

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

A heterogeneous pore decoration strategy on a hydrophobic microporous polymer for high-coverage capture of metabolites was written by Liu, Shuqin;Fang, Shuting;Huang, Yiquan;Xiang, Zhangmin;Ouyang, Gangfeng. And the article was included in Chemical Communications (Cambridge, United Kingdom) in 2020.Product Details of 112-14-1 The following contents are mentioned in the article:

Herein, a heterogeneous pore decoration strategy on a hydrophobic microporous polymer is presented. The smaller pores in the material were completely decorated with hydrophilic polydopamine while most of the larger ones survived after modification, leading to its hydrophobic-hydrophilic hybrid properties and high-coverage capture ability of metabolites. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Product Details of 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Product Details of 112-14-1

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

Acetylation of alcohols, phenols and amines using waste plant extract was written by Chutia, Rituparna;Chetia, Bolin. And the article was included in SN Applied Sciences in 2020.Synthetic Route of C10H20O2 The following contents are mentioned in the article:

Abstract: The acetylation of alcs., phenols and amines using water extract of waste plant extract of rice straw ash and seed husk of Vigna mungo ash at room temperature is reported here. The easy availability of plants, high yields, mild reaction conditions, cost effectiveness of the catalyst proved to be an excellent and green protocol for the acetylation reaction. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Synthetic Route of C10H20O2).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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.Synthetic Route of C10H20O2

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

Effects of bagging on the aroma of �Alexandrine Douillard�pear fruit was written by Wei, Shuwei;Tong, Yao;Wang, Jizhong. And the article was included in Agricultural Biotechnology in 2020.Application of 112-14-1 The following contents are mentioned in the article:

This study was conducted to explore the effects of bagging on the aroma of ′Alexandrine Douillardâ€?pear fruit. The static headspace (5115) and gas chromatog.-mass spectrometry (GC-MS) techniques were used to analyze ethylene release and aroma components from the ′Alexandrine Douillardâ€?pear fruit in no bagging (CK), single-layer bagging (KK) and double-layer bagging (KW) treatments. Bagging during growth period to some extent inhibited ethylene production during storage of ′Alexandrine Douillardâ€?pear at normal temperature Single-layer bagging could significantly reduce ethylene release during late storage of fruits, and double-layer bagging delayed the appearance time of ethylene release peak during fruit storage. Bagging changed the composition and content of the aroma substances of ′Alexandrine Douillardâ€?fruit. The aroma substance contents ranked as no bagging > single-layer bagging > double-layer bagging. The study provides a theor. basis for the research on bagging technol. of ′Alexandrine Douillardâ€?pear. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application of 112-14-1).

Octyl acetate (cas: 112-14-1) 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, including apples, durians, pears, bananas, pineapples, and strawberries. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Application of 112-14-1

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

Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer was written by Yao, Jiangqi;Ma, Zhiyuan;Wang, Yuxuan;Wang, Yutang;Sun, Lijun;Liu, Xuebo. And the article was included in Current Research in Food Science in 2022.Application In Synthesis of Octyl acetate The following contents are mentioned in the article:

The effects of dandelion addition (DA) on the physiochem. properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC anal. showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production GC-MS anal. showed that 3-methyl-1-butanol, isopentyl acetate and Et caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application In Synthesis of Octyl acetate).

Octyl acetate (cas: 112-14-1) 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, including apples, durians, pears, bananas, pineapples, and strawberries. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Application In Synthesis of Octyl acetate

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

Beer volatile fingerprinting at different brewing steps was written by Alves, Vera;Goncalves, Joao;Figueira, Jose A.;Ornelas, Laura P.;Branco, Ricardo N.;Camara, Jose S.;Pereira, Jorge A. M.. And the article was included in Food Chemistry in 2020.Formula: C10H20O2 The following contents are mentioned in the article:

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatog. mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps – aldehydes and furans dominate in wort, whereas the aliphatic esters and alcs. predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), Et alc. and Et octanoate (fermentation, maturation and filtration), or Et alc. and isoamyl acetate (final product). These VOMs can influence the beer final flavor. Et alc. contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense ‘fruity’ and ‘banana’ odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Formula: C10H20O2).

Octyl acetate (cas: 112-14-1) 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, including apples, durians, pears, bananas, pineapples, and strawberries. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Formula: C10H20O2

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

Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage was written by Farcuh, Macarena;Copes, Bill;Le-Navenec, Gaelle;Marroquin, Juan;Cantu, Dario;Bradford, Kent J.;Guinard, Jean-Xavier;Van Deynze, Allen. And the article was included in Food Chemistry: X in 2020.Formula: C10H20O2 The following contents are mentioned in the article:

Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochem. properties (rind/flesh color, firmness, soluble solids, acidity), aroma volatiles, and flavor-related sensory attributes in seven melon genotypes differing in shelf life capacity. Fruits were evaluated at optimal maturity and after storage for six days at 5°C plus one day at room temperature Total volatile content increased after storage in all genotypes, with esters being dominant. Shorter shelf-life genotypes, displaying a sharper climacteric phase, correlated with fruity/floral/sweet flavor-related descriptors, and with esters, sulfur-containing compounds and a terpenoid. Longer shelf-life types were associated with firmness, green and grassy aroma/flavor and aldehydes. Multivariate regression identified key volatiles that predict flavor sensory perception, which could accelerate breeding of longer shelf-life melons with improved flavor characteristics. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Formula: C10H20O2).

Octyl acetate (cas: 112-14-1) 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. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Formula: C10H20O2

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

Antioxidant activity of Pastinaca sativa L. ssp. sylvestris [Mill.] rouy and camus essential oil was written by Jianu, Calin;Golet, Ionut;Stoin, Daniela;Cocan, Ileana;Lukinich-Gruia, Alexandra Teodora. And the article was included in Molecules in 2020.HPLC of Formula: 112-14-1 The following contents are mentioned in the article:

In the last decade, there has been growing interest in the food industry in replacing synthetic chems. with natural products with bioactive properties. This study′s aims were to determine the chem. composition and the antioxidant properties of the essential oil of Pastianica sylvestris. The essential oil was isolated with a yield of 0.41% (w/v) by steam distillation from the dried seeds and subsequently analyzed by GC-MS. Octyl acetate (78.49%) and octyl hexanoate (6.68%) were the main components. The essential oil exhibited an excellent activity for the inhibition of primary and secondary oxidation products for cold-pressed sunflower oil comparable with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which were evaluated using peroxide and thiobarbituric acid values. The antioxidant activity of the essential oil was addnl. validated using DPPH radical scavenging (0.0016 ± 0.0885 mg/mL), and β-carotene-linoleic acid bleaching assays. Also, the amounts of total phenol components (0.0053 ± 0.0023 mg GAE/g) were determined This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1HPLC of Formula: 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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.HPLC of Formula: 112-14-1

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

Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception was written by Xiao, Zuobing;Chen, Haiting;Niu, Yunwei;Zhu, Jiancai. And the article was included in Journal of Agricultural and Food Chemistry in 2021.Category: esters-buliding-blocks The following contents are mentioned in the article:

“Hongmeiren” bananas are popular because of their red peel. Two extraction methods solvent-assisted flavor evaporation and headspace solid-phase microextraction, combined with gas chromatog.-olfactometry and gas chromatog.-mass spectrometry (GC-MS), were used to analyze the volatile components of “Hongmeiren” bananas. A total of 86 aroma compounds were identified by GC-MS, 62 of which were identified as the major aroma-active compounds with an odor activity value â‰?1 or modified frequency â‰?30%. Et (E)-2-butenoate, 4-undecanone, and α-phellandrene were found in bananas for the first time. Sensory experiments showed that eight sweet-associated odorants could significantly achieve the sweetness enhancement effect at 30 g/L sucrose solution by odor-induced changes in taste perception. These experiments suggest that selected odorants can achieve sugar reduction, but with consideration of the sugar concentration The study of the sweetness enhancement effect of individual compounds provides a more direct theor. support for sugar reduction in the food industry. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Category: esters-buliding-blocks).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Category: esters-buliding-blocks

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

Comparative aroma and nutrients profiling in six edible versus nonedible cruciferous vegetables using MS based metabolomics was written by Baky, Mostafa H.;Shamma, Samir Nabhan;Xiao, Jianbo;Farag, Mohamed A.. And the article was included in Food Chemistry in 2022.Related Products of 112-14-1 The following contents are mentioned in the article:

Cruciferous vegetables, also known as brassicaceae vegetables, are widely consumed worldwide for their nutritive and substantial health benefits. Compositional heterogeneity was explored in six cruciferous vegetables viz, cauliflower, turnip, broccoli, watercress, radish and cabbage leaves targeting their aroma and nutrients profile. A headspace solid-phase micro extraction (HS-SPME) technique combined with gas chromatog.-mass spectrometry (GC-MS) was employed for metabolite profiling. Revealed extensive variation in volatiles and nonvolatile profiles among the six cruciferous vegetables. A total of 55 nutrient metabolites were identified, whereas a total of 190 volatiles were detected. Aldehydes and ketones appeared as the most discriminatory among leaves, accounting for its distinct aroma. Furthermore, chemometric anal. of both datasets showed clear classification of the six vegetables, with several key novel markers. This study provides the first comparative study between edible and inedible parts of cruciferous vegetables, suggesting novel uses as functional foods. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Related Products of 112-14-1).

Octyl acetate (cas: 112-14-1) 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 contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Related Products of 112-14-1

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