Category: 2198-61-0

Characterization of Odor-Active Compounds of Ichang Lemon (Citrus wilsonii Tan.) and Identification of Its Genetic Interspecific Origin by DNA Genotyping was written by Demarcq, Benoit;Cavailles, Margaux;Lambert, Laetitia;Schippa, Christine;Ollitrault, Patrick;Luro, Francois. And the article was included in Journal of Agricultural and Food Chemistry in 2021.Formula: C11H22O2 The following contents are mentioned in the article:

Ichang lemon is a citrus fruit whose rind gives off a delicious and much appreciated fragrance and flavor. The volatile components of the fruit peel of Ichang lemon were investigated by GC-MS and GC-O (AEDA method). Simultaneously, its genetic origin was identified by using diagnostic SNP markers specific to ancestral species and multiallelic SSR and InDel markers. Ichang lemon combines three ancestral genomes (Citrus maxima, Citrus ichangensis, and Citrus reticulata) and may be a pummelo x Yuzu hybrid. Although the major compounds of the Ichang lemon aromatic profile were present in Citrus junos, a few pummelo-specific compounds were also detected, such as indole and nootkatone, in agreement with its maternal lineage. 3-Methyl-3-sulfanylbutyl acetate, reported to occur in passion fruit and brewed coffee, was identified by GC-MS, GC-QTOF-MS, and GC-FTIR for the first time in citrus. This odor-active compound has a sulfurous, tropical fruity, green note. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Formula: C11H22O2).

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. 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.Formula: C11H22O2

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

Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing was written by Li, Changbao;Xin, Ming;Li, Li;He, Xuemei;Yi, Ping;Tang, Yayuan;Li, Jiemin;Zheng, Fengjin;Liu, Guoming;Sheng, Jinfeng;Li, Zhichun;Jian, sun. And the article was included in Food Chemistry in 2021.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

Passion fruit is a tropical liana of the Passiflora family that is commonly consumed throughout the world due to its attractive aroma and flavor. However, very limited information is available on the mechanism of aroma formation and composition of the passion fruit during ripening. Therefore, HS-SPME-GC/MS combined with transcriptome anal. was used to study the mechanism of aroma formation during passion fruit ripening. The profile analyzed included 148 volatile organic compounds (VOCs) and related differentially expressed genes (DEGs). Compared with SA, 85 VOCs and related DEGs were identified as significantly upregulated at the SB and SC stages, including esters, alcs., ketones, hydrocarbons, alkanes, and aldehydes. Two main pathways, ester and amino acid metabolism, and related genes were analyzed with VOC biosynthesis in passion fruit. This study is the first anal. of passion fruit VOC formation and provides new insights into the flavor mechanism and quality breeding of passion fruit. 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 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. 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.Application In Synthesis of Isopentyl hexanoate

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

The diversity of effects of yeast derivatives during sparkling wine aging was written by Ignacia Lambert-Royo, Maria;Ubeda, Cristina;Del Barrio-Galan, Ruben;Sieczkowski, Nathalie;Miquel Canals, Joan;Pena-Neira, Alvaro;Gil i Cortiella, Mariona. And the article was included in Food Chemistry in 2022.Name: Isopentyl hexanoate The following contents are mentioned in the article:

This study shows the monitoring of the phys., chem. and sensorial changes that occur in the sparkling wine along 18 mo of aging due to different typol. yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolyzate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 mo of aging on lees. The addition of yeast autolyzate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolyzate and Optimum White generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile. 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Name: Isopentyl hexanoate

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

Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing was written by He, Yingxia;Tang, Ke;Yu, Xiaowei;Chen, Shuang;Xu, Yan. And the article was included in Journal of Agricultural and Food Chemistry in 2022.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

Pungency is one of the most important mouthfeel characteristics that is primarily related to the sensory quality of distilled spirits. However, the chem. basis of pungency is still unclear. A set of Baijiu samples with different levels of pungency was characterized by sensory anal. and volatile compound analyses. Several esters, aldehydes, and acids significantly correlated with pungency. Et hexanoate, Et acetate, 3-methylbutyl hexanoate, acetaldehyde, acetal, and 3-methylbutanal were confirmed to be the strongest contributors to the pungency of Baijiu by the two-alternative forced-choice test. Sensory recombination testing further revealed that the contribution of esters to pungency was much higher than that of the aldehydes, and acid compounds at low concentrations suppress the pungency perception. In this study, the importance of esters in the pungency of distilled spirits is first reported. The results provide an instructive basis for further research into optimizing the quality of products. 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 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. 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.Application In Synthesis of Isopentyl hexanoate

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

Volatile compounds released by acid hydrolysis in jackfruit (Artocarpus heterophyllus Lam.). A comparative study by using SDE and HS-SPME techniques was written by Barros-Castillo, Julio Cesar;Calderon-Santoyo, Montserrat;Garcia-Magana, Maria de Lourdes;Calderon-Chiu, Carolina;Ragazzo-Sanchez, Juan Arturo. And the article was included in Journal of Food Composition and Analysis in 2022.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

The volatile compounds of jackfruit (Artocarpus heterophyllus Lam.) released using acid hydrolysis were comprehensively investigated by using simultaneous distillation-extraction (SDE) and headspace-solid phase microextraction (HS-SPME); both coupled to gas chromatog.-mass spectrometry (GC-MS). Hydrolyzes were carried out at pH 3 to promote the release of aglycons and pH 7 to inhibit enzymic reactions. Volatile profiles were analyzed by extraction technique. Besides, the aroma potential (AP) of jackfruit was determined Sixty-nine volatile compounds were identified. Limonene, pentyl 3-methylbutanoate, 1-butanol, Bu 3-methylbutanoate, butanal, and β-cyclocitral were the prominent compounds The AP of jackfruit was 3.1 and 3.8 mg/kg by utilizing SDE and HS-SPME resp. The AP of jackfruit released by acid hydrolysis suggests its use as raw material for foodstuffs prepared under thermal and acid conditions at low pH values, promoting the release of aroma precursors and enhancing the flavor of the final product. 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Application In Synthesis of Isopentyl hexanoate

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

Impact of Soy-Cow’s mixed milk enzyme modified cheese on bread aroma was written by Ali, Barkat;Khan, Kiran Yasmin;Majeed, Hamid;Jin, Yamei;Xu, Dan;Rao, Zhiming;Xu, Xueming. And the article was included in LWT–Food Science and Technology in 2022.Electric Literature of C11H22O2 The following contents are mentioned in the article:

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. 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Electric Literature of C11H22O2

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

Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes was written by Rojas, Paula;Lopez, Daniel;Ibanez, Francisco;Urbina, Camila;Franco, Wendy;Urtubia, Alejandra;Valencia, Pedro. And the article was included in Fermentation in 2021.Recommanded Product: 2198-61-0 The following contents are mentioned in the article:

Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcs. This study assessed the use of yeast protein hydrolyzate (YPH) as a nitrogen source for grape must fermentation In this study, we prepared an enzymic protein hydrolyzate using yeasts recovered from a previous fermentation of wine. Three treatments were performed. DAP supplementation was used as a control, while two YPH treatments were used. Low (LDH) and high degrees of hydrolysis (HDH), 3.5% and 10%, resp., were chosen. Gas chromatog. and principal component anal. indicated a significant pos. influence of YPH-supplementations on the production of esters and higher alcs. Significantly high concentrations of 3-methyl-1-penthanol, isoamyl alc., isobutanol, and 2-phenylethanol were observed Significant odorant activity was obtained for 3-methyl-1-pentanol and ethyl-2-hexenoate. The use of YPH as nitrogen supplementation is justified as a recycling yeasts technique by the increase in volatile compounds This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: 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. 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.Recommanded Product: 2198-61-0

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

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing was written by Zhu, Lin;Wang, Xinlei;Song, Xuebo;Zheng, Fuping;Li, Hehe;Chen, Feng;Zhang, Yuhang;Zhang, Fuyan. And the article was included in Food Chemistry in 2020.Name: Isopentyl hexanoate The following contents are mentioned in the article:

Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Et hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alc. notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including Et esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, Et benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “fruity” compounds were crucial for maintaining the special aroma profile of an aged sample. 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. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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.Name: Isopentyl hexanoate

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

Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of cabernet sauvignon wines of Campanha Gaucha was written by Nicolli, Karine P.;Biasoto, Aline C. T.;Guerra, Celito C.;Dos Santos, Henrique P.;Correa, Luiz C.;Welke, Juliane E.;Zini, Claudia A.. And the article was included in Journal of the Brazilian Chemical Society in 2020.Synthetic Route of C11H22O2 The following contents are mentioned in the article:

The influence of vineyard on wines was evaluated for the first time using a broader anal. approach: sensory analyses and several anal. techniques (gas chromatog.-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC x GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC x GC-MS was required to elucidate their identities. Higher concentrations of Et propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with pos. appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Synthetic Route of C11H22O2).

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. 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. Synthetic Route of C11H22O2

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

Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses was written by Lin, Yanxin;Liu, Yaran;Liu, Shuxun;Kortesniemi, Maaria;Liu, Jiani;Zhu, Baoqing;Laaksonen, Oskar. And the article was included in Food Research International in 2022.COA of Formula: C11H22O2 The following contents are mentioned in the article:

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. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).

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. 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.COA of Formula: C11H22O2

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