Category: 124-06-1

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

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

Cincotta, Fabrizio;Verzera, Antonella;Prestia, Ottavia;Tripodi, Gianluca;Lechhab, Wafae;Sparacio, Antonio;Condurso, Concetta published 《Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate》. The research results were published in《European Food Research and Technology》 in 2022.Recommanded Product: 124-06-1 The article conveys some information:

Merlot is one of the most cultivated cultivars in the world since it easily adapts to different climatic conditions. Leaf removal (LR) is commonly used for red berry varieties but in cold wine-growing areas and nothing has been reported on the effects of LR on Merlot cultivated under Mediterranean climate. The aim of the research is to evaluate the influence of this technique on grape and wine quality as well as wine aroma potential of Merlot cultivated in Sicily. Vines were subjected to LR for two consecutive years, and productivity and chem. parameters were monitored in grapes, whereas chem. composition and volatile aroma compounds, analyzed by gas chromatog. mass spectrometry, were monitored in wines. LR pos. influenced the plant yield, increased the sugar content and decreased the acidity in grapes at harvest. The wines of the defoliated treatment showed a higher content of total polyphenols and anthocyanins, higher color intensity, and lower color hue. Merlot wines obtained under Mediterranean climate were characterized by a high amount of esters and varietal aromas and the content of most of volatiles were even increased by the LR with pos. effects on the aroma potential of Merlot wines. The vintage affected almost all the studied parameters with the warmer and dryer vintage enhancing the LR effects on grapes and wines. This is of great interest in the light of the climate changes towards the global warming and the increasing aridity of the Mediterranean area.Ethyl tetradecanoate (cas: 124-06-1) were involved in the experimental procedure.

Ethyl tetradecanoate(cas: 124-06-1) is a natural product found in Psidium guajava, Litchi chinensis, and other organisms.Recommanded Product: 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

Product Details of 124-06-1《Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins》 was published in 2021. The authors were Zhu, Yingying;Guo, Yun;Yang, Fenghong;Zhou, Changyu;Tang, Changbo;Zhou, Guanghong, and the article was included in《International Journal of Food Microbiology》. The author mentioned the following in the article:

Ham fermentation relies on environmental and indigenous microorganisms forming a rich microbiome, which is pivotal to taste and flavor formation. Previous studies have focused on the appearance of differences of microorganisms and metabolites, this study aims to establish the relationship between microorganisms and metabolites over a period of two years in the fermentation of hams from Jinghua (JH2), Xuanwei (XW2), Rugao (RG2), Iberian (IB2) and Parma (PA2). We profiled bacterial communities by sequencing the V3-V4 region of the 16S rRNA genes and metabolites were analyzed using LC-Q-TOF-MS. LefSe anal. showed that different biomarkers in five ham groups. OPLS anal. showed that most differential metabolites are amino acids and were associated with four metabolic pathways. Correlation anal. implies a firm pos. relationship between microorganisms and metabolites. This study provides novel insights into the taste and flavor quality of dry-cured hams of different origins due to fermentation All sequence data have been deposited in the NCBI Sequence Read Archive under accession code PRJNA728825. And Ethyl tetradecanoate (cas: 124-06-1) was used in the research process.

Ethyl tetradecanoate(cas: 124-06-1) is a natural product found in Psidium guajava, Litchi chinensis, and other organisms.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

Nie, Qixing;Hu, Jielun;Chen, Haihong;Geng, Fang;Nie, Shaoping published 《Arabinoxylan ameliorates type 2 diabetes by regulating the gut microbiota and metabolites》. The research results were published in《Food Chemistry》 in 2022.Application of 124-06-1 The article conveys some information:

Type 2 diabetes (T2D) is a metabolic disease characterized by hyperglycemia. Intake of dietary fiber is inversely associated with risks of T2D. Here, metabolomics and 16S rRNA gene sequencing were employed to investigate the effects of arabinoxylan on gut microbiota and their metabolites in type 2 diabetic rats. T2D increased the abundance of opportunistic pathogens (such as Desulfovibrio and Klebsiella) and the levels of 12α-hydroxylated bile acids and acylcarnitines (C3) in diabetic rats, which eventually contribute to insulin resistance and hyperglycemia. Supplementation with arabinoxylan promoted the growth of fiber-degrading bacteria to increase short-chain fatty acids (SCFAs), as well as decreased the abundance of opportunistic pathogens. Arabinoxylan treatment also decreased the concentrations of 12α-hydroxylated bile acids, and increased the levels of equol, indolepropionate, and eicosadienoic acid. This study indicated that the beneficial effects of arabinoxylan on T2D may be partially attributed to the modification of gut microbiota and related metabolites.Ethyl tetradecanoate (cas: 124-06-1) were involved in the experimental procedure.

Ethyl tetradecanoate(cas: 124-06-1) is a natural product found in Psidium guajava, Litchi chinensis, and other organisms.Application 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

HPLC of Formula: 124-06-1《Molecular mechanism of high pressure shear grinding on Feng-flavour Chinese Baijiu ageing》 was published in 2022. The authors were Jia, Wei;Fan, Zibian;Du, An;Shi, Lin, and the article was included in《Food Research International》. The author mentioned the following in the article:

Ultrahigh-pressure homogenization is a powerful technique for accelerating Baijiu ageing. In this study, the mol. mechanism of artificial ageing was thoroughly investigated utilizing foodomics combined with a mass spectrum information optimization program. Various characterizations of compounds in the ageing process were performed through ultra high performance liquid chromatog. quadrupole-orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap) based colloid theoretics. High-pressure shear grinding provides a high-pressure and high-temperature environment for Baijiu, accelerating the formation of flavor compounds and the decomposition of odor and harmful substances, thus improving the sensory characteristics of Feng-flavor Baijiu and shortening the ageing time. A total of 2069 substances were identified according to fragment spectra and Bayesian network model-based peak distribution. Mols. with VIP > 1, including 14 esters, 10 acids, 4 ketones, 3 aldehydes, 2 alcs. and 2 phenols, were quantified as potential markers of chemometric anal. A novel prediction model for Baijiu ageing degree was furnished, and ageing years of Feng-flavor Chinese Baijiu were accurately predicted by factor anal. with KMO 0.784 and a polynomial regression model with r 0.94. The results demonstrated that in 400 bar, fresh distilled Baijiu could reach a natural ageing effect of 6.43 years, which was consistent with the sensory evaluation. And Ethyl tetradecanoate (cas: 124-06-1) was used in the research process.

Ethyl tetradecanoate(cas: 124-06-1) is a natural product found in Psidium guajava, Litchi chinensis, and other organisms.HPLC of Formula: 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

HPLC of Formula: 124-06-1《Gas chromatography study of N-hexane and chloroform fractions of ethanol extract of Melastoma malabathricum L. leaves: an in vitro study of antioxidant and SPF values》 was published in 2022. The authors were Apridamayanti, P.;Pratiwi, L.;Sari, R., and the article was included in《International Journal of Pharmacy and Pharmaceutical Sciences》. The author mentioned the following in the article:

This research aimed to qual. determine the chem. compound constituents, antioxidant capacity, and sun protection factor (SPF) value of extract of the leaves of Melastoma malabathricum L. using GC-MS. The detected compounds were identified by processing the raw GC-MS data using ChemStation software and comparing results with the NIST mass spectral database. Antioxidant capacity was measured using 1,2-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging and ferric-reducing antioxidant power (FRAP) assays. The SPF contained in the n-hexane and chloroform fractions separated from the ethanol extract of the leaves of Melastoma malabathricum L was identified. The GC-MS test results revealed that 21 and 29 peaks of separation occurred in the n-hexane and chloroform fractions. The highest peak values are hexadecanoic acid Me ester (a fatty acid group also known as palmitic acid) (100%) in the n-hexane and chloroform fractions. The highest chem. content in n-hexane and chloroform fractions was obtained at 20 min. The thin-layer chromatog. (TLC) results indicated that the n-hexane and chloroform fractions contained steroid and terpenoid compounds The antioxidant capacity test using DPPH showed that the n-hexane and chloroform fractions of ethanol extract of the leaves of Melastoma malabathricum L had IC50 values of 49.2±7.9 g/mL and 11.3±3.65 g/mL, resp. Using FRAP, the IC50 values of the n-hexane and chloroform fractions were identified as 365.2±133.6 g/mL and 80.8±8.9 g/mL, resp., categorizing them as strong and weak antioxidants. SPF testing produced SPF values for the n-hexane and chloroform fractions of ethanol extract of Melastoma malabathricum L leaves of 11.7±0.1 and 21±0.4, resp. The study results show that the antioxidant activity and the SPF values of the chloroform fraction are greater than those of the n-hexane fraction. In conclusion, the n-hexane and chloroform fractions are found to have antioxidant properties in the weak and solid categories and the ability to protect against sunlight in the vulnerable category.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.HPLC of Formula: 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

HPLC of Formula: 124-06-1《Effect of purification methods on functional properties of sardine oil ethyl esters》 was published in 2022. The authors were Zhang, Mengna;Chen, Zhigang;Shen, Qing, and the article was included in《Journal of Food Processing and Preservation》. The author mentioned the following in the article:

In this study, four methods including urea complexation (UC), mol. distillation (MD), low-temperature crystallization (LTC), and Ag+ bonded to mercaptopropyl silica gel column chromatog. (AgMSG-CC) were adopted to purify eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from sardine oil Et esters (SOEEs). These methods were systematically compared in terms of physicochem. properties, fatty acid (FA) compositions, and volatile flavor compounds to evaluate the performance and find the superior among them. The AgMSG-CC method was superior in enhancing iodine value (IV) and reducing peroxide value (PV), enriching EPA and DHA from 31.63% to 92.19% and removing undesirable volatiles. Its mild exptl. conditions could avoid the degradation and geometrical isomerization of lipids, and the packed AgMSG column could be reused. Multivariate data anal. was applied to provide an integrated and holistic view of correlation coefficients between the samples and FA species. The results supported the critical role of AgMSG-CC method in purifying EPA and DHA. Finally, this method was validated to be accurate and sensitive in the purification of EPA and DHA from SOEEs. Practical applications : High quality of fish oil is related to its high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and friendly aroma. However, enrichment methods about purifying fish oil affect the percentages of EPA and DHA, physicochem. indexes and the volatile flavor. In this study, the results demonstrated that Ag+ bonded to mercaptopropyl silica gel column chromatog. was the most effective to purify EPA and DHA as well as remove the undesirable odor volatiles. 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.HPLC of Formula: 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