Category: 2198-61-0

Volatile profiles of five jackfruit (Artocarpus heterophyllus Lam.) cultivars grown in the Mexican Pacific area was written by Barros-Castillo, Julio C.;Calderon-Santoyo, Montserrat;Cuevas-Glory, Luis F.;Pino, Jorge A.;Ragazzo-Sanchez, Juan A.. And the article was included in Food Research International in 2021.Product Details of 2198-61-0 The following contents are mentioned in the article:

The volatile compounds of five kind of cultivars of jackfruit (Artocarpus heterophyllus Lam.) grown in Nayarit, Mexico, was researched by using extraction and chromatog. methods such as headspace-solid phase microextraction (HS-SPME) and gas chromatog.-mass spectrometry (GC-MS). Eighty-six volatile compounds were identified. The most prominent compounds in the analyzed cultivars were alkyl esters of 3-methylbutanoic acid. Et 3-methylbutanoate was the most abundant ester in FMC, JMC and RMC cultivars (190.7-961.2 μg/kg), whereas Bu 3-methylbutanoate (152.8-205.2 μg/kg) and pentyl 3-methylbutanoate (105.1-210.9 μg/kg) were predominant in DMC and BMC cultivars. By utilizing clustering statistical techniques such as principal component anal. was possible to identify certain esters compounds (number and concentration) to differentiate each cultivar. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Product Details of 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. 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.Product Details of 2198-61-0

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

Effects of processes involving low-temperature and low-oxygen concentrations on the quality and aroma of apple juice was written by Lu, Yao;Zhang, Kai-jie;Li, Gen;Zhao, Yan;Ding, Chen;Ma, Yin-fei;He, Fa-tao;Zhu, Feng-tao;Chu, Le. And the article was included in Shipin Yanjiu Yu Kaifa in 2021.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:

Apple juice was prepared from Fuji apples using three different processes. The basic index, antioxidant activity, and aroma characteristics of the three juices were analyzed. Results revealed that the NFC juice contained more active ingredients and exhibited better aroma characteristics than the FC juice. Because of the requirement of low temperature and shorter processing time, the low-temperature-hypoxia NFC juice contained more active ingredients than the traditional NFC juice. The total phenol content of low-temperature-hypoxia NFC juice was 626.74 mg/L, which was significantly higher than that of the traditional NFC juice (P<0.05). The aroma of fresh apples was maintained by the low-temperature-hypoxia NFC juice (total content volatile component, 133.02 mg/L). This juice also exhibited less bad flavor than juices prepared using the other two processes. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0HPLC of Formula: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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. HPLC of Formula: 2198-61-0

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

Characterization of odor-active volatile compounds of jambolan [Syzgium cumini (L.) Skeels] wine was written by Pino, Jorge A.;Espinosa, Sixsy;Duarte, Cira. And the article was included in Journal of Food Science and Technology in 2022.Electric Literature of C11H22O2 The following contents are mentioned in the article:

Volatile constituents in jambolan [Syzgium cumini (L.) Skeels] wine were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatog.-flame ionization detector (GC-FID), gas chromatog.-mass spectrometry (GC-MS), and gas chromatog.-olfactometry (GC-O). The composition of the jambolan wine included 52 esters, 20 terpenes, 13 alcs., 12 acids, 11 aldehydes, 4 ketones, 4 oxides, and 5 miscellaneous compounds Aroma extract dilution anal. and odor activity units were used for the determination of odor-active compounds A total of 19 odor-active compounds were found as odor-active volatiles, from which (E)-β-ionone, phenylacetaldehyde, Et acetate, Et hexanoate, and Et benzoate were the most important. The similar results of the GC-O and OAV approaches suggests that HS-SPME-GC-O could be used as a fast and simple tool to quality control of the jambolan wine aroma. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Electric Literature of C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) 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. 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.Electric Literature of C11H22O2

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

An Orthogonal Dynamic Covalent Polymer Network with Distinctive Topology Transformations for Shape- and Molecular Architecture Reconfiguration was written by Miao, Wusha;Yang, Bo;Jin, Binjie;Ni, Chujun;Feng, Haijun;Xue, Yaoting;Zheng, Ning;Zhao, Qian;Shen, Youqing;Xie, Tao. And the article was included in Angewandte Chemie, International Edition in 2022.Computed Properties of C11H22O2 The following contents are mentioned in the article:

Bond exchange in a typical dynamic covalent polymer network allows access to macroscopic shape reconfigurability, but the network architecture is not altered. An alternative possibility is that the network architecture can be designed to switch to various topol. states corresponding to different material properties. Achieving both in one network can expand the material scope, but their intrinsically conflicting mechanisms make it challenging. We design a dynamic covalent network that can undergo two orthogonal topol. transformations, namely transesterification on the branched chains and olefin metathesis on the mainframe. This allows independent control of the macroscopic shape and mol. architecture. With this design, we illustrate a bottlebrush network with programmable shape and spatially definable mech. properties. Our strategy paves a way to on-demand regulation of network polymers. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Computed Properties of C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) 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. 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.Computed Properties of C11H22O2

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

Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines was written by Golombek, Patricia;Wacker, Michael;Buck, Nina;Durner, Dominik. And the article was included in Food Chemistry in 2021.SDS of cas: 2198-61-0 The following contents are mentioned in the article:

UV-C treatment is a commonly known technique to inactivate microorganisms. The objective of this work was to investigate the impact of UV-C treatment of grape must on the sensory characteristics of the resulting wine and on the profile of volatile compounds of grape must and wine. Different UV-C doses were applied to Riesling must and compared with thermal pasteurization. The sensory off-flavor “ATA” and a content of 0.5μg/L 2-aminoacetophenone were determined in the grape must and in the resulting wine after UV-C treatment with a high dose of 21 kJ/L. Sensory off-flavors did neither occur after thermal pasteurization nor after UV-C treatment with a dose of 2 kJ/L, which is sufficient for the inactivation of microorganisms. Minor changes in the volatiles’ profiles of grape must and wine, involving e.g. terpenes and C13-norisoprenoids, occurred in musts treated with thermal pasteurization as well as with a UV-C dose of 2 kJ/L. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0SDS of cas: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) 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. SDS of cas: 2198-61-0

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

Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) method for oral aroma compounds monitoring of Baijiu was written by Yu, Yamin;Chen, Shuang;Nie, Yao;Xu, Yan. And the article was included in Food Chemistry in 2022.Name: Isopentyl hexanoate The following contents are mentioned in the article:

The “after-odor” is essential to the quality and consumer preference of Baijiu. An intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC x GC-TOFMS) was developed for oral aroma compounds monitoring of Baijiu. The extraction time, sip volume and rinse time were 120 s, 5 mL, and 10 s, resp. The procedure showed good performances at concentrations of 1.56μg/L-1500 mg/L for different aroma compounds of Baijiu (most R² > 0.9). Furthermore, the optimized procedure detected 85 aroma compounds with different chem. structures and provided good representations of the light, strong, soy sauce and mix aroma type Baijiu’s oral aroma profiles. Principal component anal.’s (PCA) cumulative interpretation rate was 72.42%. The acceptable performance of this procedure can be combined with dynamic sensory evaluation to improve the quality of the Baijiu aroma. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Name: Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. 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.Name: Isopentyl hexanoate

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

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies was written by He, Fei;Duan, Jiawen;Zhao, Jiwen;Li, Hehe;Sun, Jinyuan;Huang, Mingquan;Sun, Baoguo. And the article was included in Food Chemistry in 2021.SDS of cas: 2198-61-0 The following contents are mentioned in the article:

Liquid-liquid microextraction (LLME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatog.-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical anal., including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0SDS of cas: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) 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. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.SDS of cas: 2198-61-0

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

Aroma profile and phenolic content of merlot red wines produced in high-altitude regions in Brazil was written by Arcari, Stefany Grutzmann;Caliari, Vinicius;Luiz de Souza, Edson;Godoy, Helena Teixeira. And the article was included in Quimica Nova in 2021.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

In Brazil, wine-growing regions of high altitude have been evaluated for the cultivation of grapes destined for the production of quality wines. In this study the phenolic content, the volatile compounds profile and the in vitro antioxidant activity of samples produced in Agua Doce, Campos Novos and Tangara were determined using spectrophotometric and chromatog. techniques. A total of 95 volatile compounds were identified in the samples analyzed, of which borneol is reported in Brazilian Merlot wines for the first time. The quant. results showed that the most important volatile compounds for wine aroma were esters, fatty acids, 1-hexanol and 2-phenylethanol alcs., and C13-norisoprenoids β-damascenone and α-ionone. The phenolic content observed was comparable to the results obtained for Merlot red wines from other regions in Brazil and in other countries. Also, the wine samples were effective in capturing the free radicals DPPH and ABTS. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application In Synthesis of Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) 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 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 Isopentyl hexanoate

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

Development of hydroxypropyl methylcellulose film with xanthan gum and its application as an excellent food packaging bio-material in enhancing the shelf life of banana was written by Zheng, Meixia;Chen, Jianfu;Tan, Kok Bing;Chen, Meichun;Zhu, Yujing. And the article was included in Food Chemistry in 2022.Reference of 2198-61-0 The following contents are mentioned in the article:

A novel film composed of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) was prepared (XH). The films were characterized by Fourier transform IR spectroscopy (FT-IR), X-ray diffraction (XRD), and SEM (SEM). The light transmittance, mech. properties and water vapor transmission rate (WVTR) indicated the good compatibility between XG and HPMC with hydrogen-bond interaction and XG had a significant effect on the chem. structure, crystalline texture and microstructure of the XH composite film. The best XH sample with optimum XG concentration of 2 g/L was used as food packaging via coating onto banana, whereby the weight loss rate on banana was able to decreased from 25 ± 3% (without XH coating) to 16 ± 4% (with XH coating). Consequently, the release of flavor substances was also decreased. Banana shelf life has qual. improved with XH composite film for food preservation and affirmed the uses in food packaging applications. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Reference of 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) 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. Polyesters are important plastics, with monomers linked by ester moieties. 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. Reference of 2198-61-0

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

Foliar nitrogen application from veraison to preharvest improved flavonoids, fatty acids and aliphatic volatiles composition in grapes and wines was written by Cheng, Xianghan;Ma, Tingting;Wang, Panpan;Liang, Yanying;Zhang, Junxiang;Zhang, Ang;Chen, Qianyi;Li, Wanping;Ge, Qian;Sun, Xiangyu;Fang, Yulin. And the article was included in Food Research International in 2020.Product Details of 2198-61-0 The following contents are mentioned in the article:

This study investigated the effects of foliar nitrogen application from veraison to preharvest (FNVH) on flavonoids, fatty acids and aliphatic volatiles in Cabernet Sauvignon grapes and wines. Solutions with 69 and 138 mg N/plant phenylalanine (P1 and P2, resp.), 69 and 138 mg N/plant urea (U1 and U2, resp.), as well as an aqueous solution without nitrogen (CK), were sprayed three times from veraison to preharvest. U1, P1 had the highest anthocyanins and acylated anthocyanins contents in grapes, resp. U1 and P2 showed great potential to promote the accumulation of flavonols and flavanols in grapes and wines. U2 increased the contents of almost all free aliphatic volatiles in grapes, while it didn’t affect the undesirable smell, and increased the concentrations of fruity esters in wines instead. The study showed FNVH was a useful fertilization way for improving contents of flavonoids and fruity aroma in grapes and wines in deficit-nitrogen vineyards. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Product Details of 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) 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. Polyesters are important plastics, with monomers linked by ester moieties. 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 2198-61-0

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