Category: 124-06-1

Category: esters-buliding-blocks《Electrochemical Tandem Olefination and Hydrogenation Reaction with Ammonia》 was published in 2021. The authors were Zhang, Xiaofeng;Jiang, Runze;Cheng, Xu, and the article was included in《Journal of Organic Chemistry》. The author mentioned the following in the article:

An electrochem. Horner-Wadsworth-Emmons/hydrogenation tandem reaction was achieved using ammonia as electron and proton donors. The reaction could give two-carbon-elongated ester and nitrile from aldehyde or ketones directly. This reaction could proceed with a catalytic amount of base or even without a base. The ammonia provides both the electron and proton for this tandem reaction and enables the catalyst-free hydrogenation of an α,β-unsaturated HWE intermediate. More than 40 examples were reported, and functional groups, including heterocycles and hydroxyl, were tolerated.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.Category: esters-buliding-blocksEthyl 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

Karabagias, Ioannis K.;Karabagias, Vassilios K.;Nayik, Gulzar Ahmad;Gatzias, Ilias;Badeka, Anastasia V. published 《A targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance》 in 2022. The article was appeared in 《LWT–Food Science and Technology》. They have made some progress in their research.Category: esters-buliding-blocks The article mentions the following:

The present study aimed at the determination of volatile compounds (VOCs) of Greek Quercus ilex honey, which comprises a rarely studied honeydew honey, from different regions and to characterize its provenance using a targeted chemometric evaluation of the semi-quant. data of VOCs determined with headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). Principal component anal. (PCA), multivariate anal. of variance (MANOVA) and stepwise linear discriminant anal. (SLDA) showed that provenance affected the volatile composition of Quercus ilex honey. The PCA explained 98.10% of total variance with the factors that maximized the squared cosine to be 10 VOCs: heptane, dimethyl-disulfide, octane, nonane, styrene, alpha-pinene, meta-cymene, DL-limonene, 1-decanol, and tetradecanoic acid Et ester. The SLDA resulted in the formation of linear discriminant functions that provided a classification rate of honey samples according to provenance by ∼80%, based on styrene, eucalyptol, benzeneacetaldehyde, 1-decanol, and tetradecanoic acid Et ester. Considering the complementary results of PLS-VIP (partial least squares anal.-variable importance in projection) eucalyptol, 1-decanol, and tetradecanoic acid Et ester are proposed as volatile indicators of the provenance of Greek Quercus ilex honey. These VOCs were also correlated with the percent of Castanea sativa and Polygonum aviculare pollen grains.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.Category: esters-buliding-blocksEthyl 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

Han, Yingying;Du, Jinhua;Song, Zhaolin published 《Effects of the yeast endogenous β-glucosidase on hawthorn (Crataegus pinnatifida Bunge) wine ethyl carbamate and volatile compounds》 in 2021. The article was appeared in 《Journal of Food Composition and Analysis》. They have made some progress in their research.Quality Control of Ethyl tetradecanoate The article mentions the following:

In this study, twenty-three com. yeasts were inoculated into hawthorn (Crataegus pinnatifida, Bunge (Rosaceae)) extracted juice to explore their fermentation characteristics, beta-glucosidase activity, Et carbamate production, volatile compounds of resulted wines, along with the relationship of beta-glucosidase activity on Et carbamate and volatile compounds beta-Glucosidases were yeast and culture medium dependence. However, their activities in wines were merely 9.50%-30.7% of that in YM (yeast extract, malt extract) medium. Et carbamate, which was also yeast dependence, was correlated with beta-glucosidase (0.426*) whereas less affected by physicochem. indexes of hawthron wines. Volatile compounds were not correlated with beta-glucosidase activity whereas related to the physicochem. indexes. alpha-Terpineol, which was originally existed in the juice, was increased by the fermentation, while (-) linalool oxide, rose oxide, linalool, terpinen-4-ol, citronellol and nerolidol were newly produced during fermentation FC9 was the most optimal yeast for hawthorn wine making because of its excellent ethanol production, higher beta-glucosidase activity, moderate amounts of volatile compounds, best sensory score and lower EC (5.48μg/L). And Ethyl tetradecanoate (cas: 124-06-1) was used in the research process.

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.Quality Control 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

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 《Effects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition》. The research results were published in《Molecules》 in 2022.Reference of Ethyl tetradecanoate The article conveys some information:

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. 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.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

Product Details of 124-06-1In 2022, Ali, Barkat;Khan, Kiran Yasmin;Majeed, Hamid;Jin, Yamei;Xu, Dan;Rao, Zhiming;Xu, Xueming published 《Impact of Soy-Cow’s mixed milk enzyme modified cheese on bread aroma》. 《LWT–Food Science and Technology》published the findings. The article contains the following contents:

The effect of spray-dried Soy-Cow’s mixed milk enzyme modified (SC-EM) cheese on wheat dough properties and bread aroma was evaluated at either 0.1, 0.5, 1.0, 1.5 or 2.0% (weight/weight). Significant accumulation of amino acids and peptides of dough were noted as SC-EM cheese levels increased. After baking a total of 118 volatile compounds (VCs) were identified in breads having aldehydes, alcs., esters and acids in major proportions. Higher contents of Maillard product 3-hydroxy-2-butanone, 2-methyl-1-propanol, phenylethyl alc., undecane, L-limonene, 2-pentyl furan and lipid oxidation compounds hexanoic acid Et ester, octanoic acid Et ester, decanoic acid Et ester, butanoic acid, hexanoic acid and octanoic acid were observed Isoamyl alc., lactic acid Et ester, Et sorbate and sorbic acid were the newly identified VCs. These results revealed that SC-EM cheese could be used as improver in dough and contribution to bread aroma. Thus, SC-EM cheese has been proposed to be included in fortified bakery products.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.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

Jennings, Sarah L.;Hoover, Brian A.;Sin, Simon Yung Wa;Ebeler, Susan E. published 《Feather chemicals contain information about the major histocompatibility complex in a highly scented seabird》 in 2022. The article was appeared in 《Proceedings of the Royal Society B: Biological Sciences》. They have made some progress in their research.Computed Properties of C16H32O2 The article mentions the following:

Mate choice informed by the immune genes of the major histocompatibility complex (MHC) may provide fitness benefits including offspring with increased immunocompetence. Olfactory cues are considered the primary mechanism organisms use to evaluate the MHC of potential mates, yet this idea has received limited attention in birds. Motivated by a finding of MHC-dependent mate choice in the Leach’s storm-petrel (Oceanodroma leucorhoa), we examined whether the chem. profiles of this highly scented seabird contain information about MHC genes. Whereas previous studies in birds examined non-volatile compounds, we used gas chromatog.-mass spectrometry to measure the volatile compounds emitted from feathers that potentially serve as olfactory infochems. about MHC and coupled this with locus-specific genotyping of MHC IIB genes. We found that feather chems. reflected individual MHC diversity through interactions with sex and breeding status. Furthermore, similarity in MHC genotype was correlated with similarity in chem. profiles within female-female and male-female dyads. We provide the first evidence that volatile chems. from bird feathers can encode information about the MHC. Our findings suggest that olfaction likely aids MHC-based mate choice in this species and highlight a role for chems. in mediating genetic mate choice in birds where this mode of communication has been largely overlooked.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.Computed Properties of C16H32O2Ethyl 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, Fang;Fan, Wanning;Liu, Nian;Sun, Xuemei published 《Effect of Saccharomyces cerevisiae-inoculated milk on the quality of cheese-like products during storage》 in . The article was appeared in 《Journal of Food Processing and Preservation》. They have made some progress in their research.Product Details of 124-06-1 The article mentions the following:

The development of new cheese with novel flavors is an increasing trend in the cheese market. Three exptl. cheese-like products (ECs) with different processing parameters were manufactured from Saccharomyces cerevisiae-fermented milk, and their composition, functionality, volatile compounds, and sensory characteristics were compared with those of model Cheddar cheese (CC) during storage. Compared with CC, ECs had higher moisture content, yield, and pH but lower protein and fat content. In the early stage of storage, CC had the highest hardness and storage modulus, however, these values were higher in ECs than in CC with storing. After 90 days of storage, S. cerevisiae-inoculated milk significantly increased the levels of alcs. and esters in the ECs, contributing to high taste scores, especially ECs manufactured with high saccharose. Overall, cheese-like products manufactured from S. cerevisiae-fermented milk had a high yield, good functionality, and improved flavor profile and taste, with market potential. Novelty impact statement : The development of new cheese with novel flavors is an increasing trend. Cheese-like products were manufactured from Saccharomyces cerevisiae-fermented milk. The resulted product had improved flavor profile and taste, with market potential. 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

COA of Formula: C16H32O2《Enhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine》 was published in 2022. The authors were Gao, Jie;He, Xiuli;Huang, Weidong;You, Yilin;Zhan, Jicheng, and the article was included in《Fermentation》. The author mentioned the following in the article:

Although using non-Saccharomyces yeasts during alc. fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 non-Saccharomyces yeasts isolated and identified from 24 vineyards in seven Chinese wine-producing regions, obtaining Pichia terricola strain H5, which displayed 8% ethanol tolerance. Strain H5 was subjected to UV irradiation and di-Et sulfate (DES) mutagenesis treatment to obtain mutant strains with different fermentation characteristics from the parental H5. Compared with strain H5, the UV-irradiated strains, UV5 and UV8, showed significantly higher ethanol tolerance and fermentation capacity. Modified aroma profiles were also evident in the fermentation samples exposed to the mutants. Increased Et caprate, Et caprylate, and Et dodecanoate content were apparent in the UV5 samples, providing the wine with a distinctly floral, fruity, and spicy profile. Fermentation with strain UV8 produced a high Et acetate concentration, causing the wine to present a highly unpleasant odor. To a certain extent, UV irradiation improved the ethanol tolerance and fermentation ability of strain H5, changing the wine aroma profile. This study provides a theor. basis for the industrial application of non-Saccharomyces yeasts that can improve wine flavor. 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.COA of Formula: C16H32O2Ethyl 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

Synthetic Route of C16H32O2《Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention》 was published in 2022. The authors were Xu, Baoguo;Feng, Min;Chitrakar, Bimal;Wei, Benxi;Wang, Bo;Zhou, Cunshan;Ma, Haile;Wang, Bin;Chang, Lu;Ren, Guangyue;Duan, Xu, and the article was included in《Food Chemistry》. The author mentioned the following in the article:

Awareness of edible rose being beneficial for health has attracted researchers in exploring different rose products. The study aimed to investigate effects of vacuum freeze drying (VFD), hot air drying (HAD), heat pump drying (HPD), relative humidity drying (RHD) and catalytic IR drying (CID) on the physicochem. properties, and volatile organic compounds (VOCs) of Pingyin roses. Results showed that the VFD roses had significantly (p < 0.05) bright color, complete tissue cells, low shrinkage, and good plasma membrane permeability. CID roses showed the highest total phenols content (164.09 ± 0.88 mg/g) and the strongest antioxidant activity. Besides, the odor is the most crucial indicator for dried roses. VFD can well prevent the odor from diminishing/destroying and preserve the natural smell of rose. Thermal drying including HAD, HPD, RHD, and CID, could cause significant losses of VOCs. Consequently, the findings can provide the scientific basis for future large-scale production of dried rose products. 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.Synthetic Route of C16H32O2Ethyl 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

Yao, Di;Ma, Lixue;Wu, Mengna;Wang, Xiaoyu;Xu, Lei;Yu, Qiaoru;Wang, Changyuan published 《Effect of microbial communities on the quality characteristics of northeast soybean paste: Correlation between microorganisms and metabolites》 in 2022. The article was appeared in 《LWT–Food Science and Technology》. They have made some progress in their research.HPLC of Formula: 124-06-1 The article mentions the following:

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.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.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