Category: 140-11-4

Oz, Ayse Tuelin published the artcileVolatile compositions of strawberry fruit during shelf life using pre and postharvest hexanal treatment, Synthetic Route of 140-11-4, the main research area is strawberry shelf life preharvest postharvest hexanal treatment volatile composition.

Changes in volatile compositions were determined in Rubygem strawberry variety related to pre and postharvest hexanal application during shelf life. For this concern, Rubygem variety was treated with hexanal vapor and spray applications which were, doses (0%, 0.01%, 0.02%) pre and postharvest after hexanal applications strawberry fruits were stored at 2°C and RH 90% conditions. Effects of hexanal spray and vapor applications of strawberry fruit volatile profiles were analyzed with HS-SPME/GC-MS techniques. Differences among treatments were identified in volatile compositions at 3 days intervals during 15 days of shelf life. The results showed that, hexanal application type and concentration effected the percentage of volatile composition of esters, ketones, terpens, alcs., acids, aldehydes, and others during shelf life. The hexanal application form and concentration were effected the amount and composition of volatiles of Rubygem strawberry fruit. As a result, hexanal spray application has important effects on ester percentage, however, hexanal vapor treatment increased the alcs. percentage of strawberries at the end of shelf life. Practical applications : Application of organic substances of hexanal pre and postharvest season has been successfully used due to their environmentally friendly effects. Hexanal is volatile gases, organic aldehydes which are the source of plant extract and used as food additives. There are many research on hexanal application to prevent microbial growth after harvest. In the present study, hexanal spray and vapor applications were used to determined the volatiles profile strawberries fruit during shelf life.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.

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

Wen, Rongxin published the artcileTechnological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China, Related Products of esters-buliding-blocks, the main research area is Debaryomyces Torulaspora Pichia Candida proteolysis hexanoic acetic acid China.

The technol. properties and flavor formation potential of yeast strains isolated from traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated and characterized at the strain level by genotyping. Among them, 34 strains were selected for evaluation of technol. properties (tolerance to acid, salt, and sodium nitrite stresses; proteolytic and lipolytic activities; and biogenic amine formation capacity) based on their genetic profiles. Then, seven strains (Debaryomyces hansenii HRB2, SH4, and HG2; Torulaspora delbrueckii DQ3 and HG7; Pichia kudriavzevii MDJ1; and Candida zeylanoides DQ7) were selected to investigate their flavor formation potential in a fermented sausage model. A total of 56 volatile compounds were detected in all models, of which 17 volatile compounds were the most important flavor contributors with an odor activity value (OAV) > 1. The most remarkable result was the significant production of acid, alc., and esters in the inoculated models, such as acetic acid, hexanoic acid, ethanol, phenethyl alc., Et acetate, and Et hexanoate. Of all the strains, D. hansenii SH4 was considered to be the best flavor producer because it produced multiple compounds with the highest OAVs, which are associated with the development of desirable sensory characteristics in dry sausages.

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

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

Kihara, Nobuhiro published the artcileEnhancement of Acid-Catalyzed Esterification by the Addition of Base, COA of Formula: C9H10O2, the main research area is benzoic acid alc esterification kinetics.

General acid-catalyzed reaction can be enhanced by the addition of base. Self-catalyzed esterification of benzoic acid and octan-1-ol was enhanced by the addition of certain base such as imidazole. The rate of the esterification was accelerated as the concentration of imidazole increased. Trans-esterification of 4-nitrophenyl acetate was promoted in chloroform by the mixture of benzoic acid and imidazole, but not by benzoic acid or imidazole alone.

Helvetica Chimica Acta published new progress about Esterification. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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

Gong, Dawei published the artcileBidentate Ru(II)-NC Complexes as Catalysts for α-Alkylation of Unactivated Amides and Esters, Application of Benzyl acetate, the main research area is dimethylacetamide aralkyl alc ruthenium catalyst alkylation green chem; aryl dimethylalkanamide preparation; aralkyl alc tertbutyl acetate ruthenium catalyst alkylation green chem; tert butyl arylalkanoate preparation.

Five Ru(II)-NC complexes were tested as catalysts for α-alkylation of unactivated amides using alcs. as alkylating agents and complex {(C5H4N)-(C6H4)}RuCl(CO)(PPh3)2 showed the highest activity. With 0.5 mol% catalyst loading, a series of α-alkylated amides were isolated at 80° within 6 h. Furthermore, under similar conditions, complex {(C5H4N)-(C6H4)}RuCl(CO)(PPh3)2 was also active for α-alkylation of unactivated esters with alcs. and the reaction time was shortened to 1.5 h. The catalytic performance of complex {(C5H4N)-(C6H4)}RuCl(CO)(PPh3)2 was comparable to the best reported catalyst.

ChemCatChem published new progress about Alkylation. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application of Benzyl acetate.

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

Gamero-Sandemetrio, Esther published the artcileValidation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production, HPLC of Formula: 140-11-4, the main research area is argan oil biomass propagation active dry yeast production.

Biomass propagation for the production of active dry yeasts (ADY) is an economically important industrial process where cellular oxidative stress significantly limits yield and fermentative capacity in the final product. Oxidative stress affects macromol. cell components, such as lipid and proteins, thus impairing many different cellular processes. Its detrimental effect is prevented and alleviated by complex signalling, detoxifying and protein protecting systems, which can be induced by antioxidant treatments. Here we validate the general beneficial effect of argan oil treatment in bench-top simulations of industrial yeast biomass propagation as an effective technol. strategy to improve the biomass yield and fermentative capacity of ADY for subsequent wine making in grape must. We also identify biochem. and metabolic clues, and protein and enzymic targets which contribute to the improved performance of yeasts in ADY production, which is relevant for future food industry applications.

Innovative Food Science & Emerging Technologies published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, HPLC of Formula: 140-11-4.

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

Tang, Vivien Chia Yen published the artcileBiovalorization of spent Konacha tea leaves via single-culture fermentation involving wine yeasts and lactic acid bacteria, Application of Benzyl acetate, the main research area is Lactobacillus Pichia Konacha fermentation wine yeast lactic acid bacteria; Lactobacillus spp.; Saccharomyces spp.; flavour modulation; green tea; non-Saccharomyces spp.; upcycling.

The objective of this study was to explore the potential of fermentation as a biovalorization strategy for spent tea leaves (STL), a major agrifood waste generated from the tea extraction industry. Fermentation by wine yeasts or lactic acid bacteria (LAB) has shown promising results in previous studies across various substrates. Konacha (green tea) STL slurries were inoculated with single strains of wine yeasts or LAB resp. After a 48-h fermentation, changes in selected nonvolatile and volatile compositions were evaluated. Fermentation by LAB increased organic acid content by 5- to 7-fold (except Lactobacillus fermentum) and modulated the composition of major tea catechins, whereas wine yeast fermentation resulted in a 30% increase in amino acid content. Strain-specific production of specific volatile compounds was also observed such as butanoic acid (L. fermentum), isoamyl acetate (Pichia kluyveri) and 4-ethylphenol (L. plantarum). Both volatile and nonvolatile compound compositions of Konacha STL were successfully modified via wine yeast and LAB fermentation Significance and Impact of Study : Our findings indicate that Konacha STL is a suitable medium for biovalorization by wine yeasts or LAB via the generation of com. useful volatile and nonvolatile compounds Future optimizations could further render fermentation an economically viable strategy for the upcycling of STL.

Journal of Applied Microbiology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application of Benzyl acetate.

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

Britto de Andrade, Aurora published the artcileInfluence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing, HPLC of Formula: 140-11-4, the main research area is chocolate volatile profile under fermented cocoa mass.

Under-fermented cocoa mass (UCM) presents, as well as the fresh cocoa seed, a high content of phenolics compounds For this reason, a chocolate with UCM added to the fermented cocoa mass (FCM) was developed. The sensory quality of chocolate is broadly determined by the composition of volatile compounds resulted from microbial metabolism during fermentation and Maillard reactions, that occur during drying, roasting, and conching. The aim of this work was to investigate the effect of adding UCM (20%-80%) to the FCM on the sensory characteristics of the chocolates produced and their volatile profiles during the process chain. The UCM and FCM were obtained through fermentation (48 h and 144 h, resp.), drying, roasting, and grinding processes. In general, the chocolate samples with a higher content of UCM presented lower scores for flavor acceptance, due to their higher bitterness and astringency. The great acceptance was observed on samples with 80% and 65% of FCM. A total of 55 different volatile compounds were identified by HS-SPME-GC-MS. The PCA analyses showed that the profile of the volatile compounds in the chocolate samples was influenced by the fermentation process, as well as the chocolate quality (flowery, honey, fruit, roasted, and chocolate flavors).

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, HPLC of Formula: 140-11-4.

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

Giorello, Facundo published the artcileGenomic and transcriptomic basis of Hanseniaspora vineae’s impact on flavor diversity and wine quality, Synthetic Route of 140-11-4, the main research area is Hanseniaspora exometabolome genomics transcriptomics flavor diversity wine quality; Illumina; flavor compounds; genome; metabolome; transcriptome; wine aroma.

Hanseniaspora is the main genus of the apiculate yeast group that represents approx. 70% of the grape-associated microflora. Hanseniaspora vineae is emerging as a promising species for quality wine production compared to other non-Saccharomyces species. Wines produced by H. vineae with Saccharomyces cerevisiaeconsistently exhibit more intense fruity flavors and complexity than wines produced by S. cerevisiae alone. In this work, genome sequencing, assembling, and phylogenetic anal. of two strains of H. vineae showed that it is a member of the Saccharomyces complex and it diverged before the whole-genome duplication (WGD) event from this clade. Specific flavor gene duplications and absences were identified in the H. vineae genome compared to 14 fully sequenced industrial S. cerevisiae genomes. The increased formation of 2-phenylethyl acetate and phenylpropanoids such as 2-phenylethyl and benzyl alcs. might be explained by gene duplications of H. vineae aromatic amino acid aminotransferases (ARO8 and ARO9) and phenylpyruvate decarboxylases (ARO10). The identification of six proteins, different from S. cerevisiae ATF, with diverse acetyltransferase domains in H. vineae offers a relevant source of native genetic variants for this enzymic activity. The discovery of benzenoid synthesis capacity in H. vineae provides a new eukaryotic model to dilucidate an alternative pathway to that catalyzed by plants’ phenylalanine lyases.

Applied and Environmental Microbiology published new progress about Autophagy. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.

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

Teribia, Natalia published the artcileEffect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree, Computed Properties of 140-11-4, the main research area is Fragaria pasteurization storage ester hexanal.

An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95°C/1 min) and accelerated storage (14 d at 35°C). The PLS-DA results showed that the volatile fraction varied markedly among the cultivars in fresh purees; with Honeoye and Sengana exhibiting the most distinctive profiles with more than 8 discriminative markers. However, the differences among the five cultivars remained similar upon pasteurization and storage. Pasteurization generally resulted in changes on the volatile fraction, that could be cultivar dependent, and decrease in glucose and fructose. The contents of hexanal, alcs. and some esters decreased whereas acetate esters increased. During storage, losses of esters, alc. terpenes, hexanal and the formation of off-flavors (e.g. di-Me sulfide, α-terpineol and hydrocarbons) occurred for all cultivars, whereas sugar contents remained constant Food manufactures should pay attention to an adequate raw material selection as the strawberry cultivar strongly influences the volatile fraction and taste of the resulting puree after pasteurization and during storage.

LWT–Food Science and Technology published new progress about Esters Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

Zhang, Yangbo published the artcileAnalysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process, Formula: C9H10O2, the main research area is Jasminum tea volatile component scenting GCMS; JTF index; jasmine tea; new scenting process; traditional scenting process; volatile components.

Jasmine tea is widely loved by the public because of its unique and pleasant aroma and taste. The new scenting process is different from the traditional scenting process, because the new scenting process has a thin pile height to reduce the high temperature and prolong the scenting time. We qualified and quantified volatiles in jasmine and jasmine tea during the scenting process by gas chromatog.-mass spectrometry (GC-MS) with a headspace solid-phase microextraction (HS-SPME). There were 71 and 78 effective volatiles in jasmine and jasmine tea, resp., including 24 terpenes, 9 alcs., 24 esters, 6 hydrocarbons, 1 ketone, 3 aldehydes, 2 nitrogen compounds, and 2 oxygen-containing compounds in jasmine; 29 terpenes, 6 alcs., 28 esters, 8 nitrogen compounds, 1 aldehyde, and 6 other compounds in jasmine tea. The amounts of terpenes, esters, alcs., nitrogen compounds, and hydrocarbons in jasmine and tea rose and then fell. The amount of oxygenated compounds of tea in the new scenting process first rose and then fell, while it showed a continuous upward trend during the traditional process. The amount of volatiles in jasmine and tea produced by the new scenting process were higher than that of the traditional scenting process at the same time. This study indicated that jasmine tea produced by the new scenting process had better volatile quality, which can provide proof for the new scenting process.

Molecules published new progress about Esters Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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