Category: 2198-61-0

Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero was written by Pino, J. A.;Sauri-Duch, E.;Sosa-Moguel, O.;Can-Cauich, C. A.;Moo-Huchin, V. M.;Cuevas-Glory, L.. And the article was included in Acta Alimentaria in 2020.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:

An aroma distillate with the odor note described as ‘fresh Habanero chilli pepper’ was obtained from hydrodistillation of the fruit. GC-MS anal. of the volatile constituents from the aroma distillate allowed the identification of 100 compounds, most of them esters followed by aldehydes, alcs., terpenes, ketones, and acids. Encapsulation process of the aroma distillate by spray drying was optimized using response surface methodol. Independent variables were inlet air temperature (150-200°C) and carrier (maltodextrin 10 DE and gum arabic in 2:1 ratio) content (10-20% wb), while response variables were powder moisture and volatiles retention. Moisture content of the powder varied inversely proportional to the air temperature, while the volatile retention was directly related. Retention of volatiles in the powder increased when the carrier content increased, while this factor neg. affected moisture content. Based on the optimization model of the response variables, the powder with the highest flavor quality was obtained with an air inlet temperature of 200°C and 20% wb carrier content, with 4% moisture content and 88.6% volatiles retention. 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. 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. 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.HPLC of Formula: 2198-61-0

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

Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae was written by Na, Li;Wang, Lingyun;Jian, Yin;Na, Ma;Tao, Yongsheng. And the article was included in Food Research International in 2022.Category: esters-buliding-blocks The following contents are mentioned in the article:

Hutai-8 grape (Vitis vinifera x Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of iso-Bu acetate, Et butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Category: esters-buliding-blocks).

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. Category: esters-buliding-blocks

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

A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages was written by dos Santos da Silva, Marcelo;Alves-Santos, Aline Medeiros;dos Santos, Ingrid Duarte;Wagner, Roger;Naves, Maria Margareth Veloso;Cordeiro, Madison Willy Silva. And the article was included in European Food Research and Technology in 2020.Safety of Isopentyl hexanoate The following contents are mentioned in the article:

Abstract: Phys. and chem. properties of 190 fruit samples from 26 matrixes of a new population of Caryocar spp. were investigated. Whole fruit, named giant pequi, was composed of 67% shell (exocarp and external mesocarp) and 33% pyrene, and the edible pulp (internal mesocarp) comprised 46% pyrene and 15% total fruit mass. The pulp presented moderate contents of energy (269 kcal/100 g) and lipid (16/100 g), mainly monounsaturated fatty acids (56/100 g lipids); high carotenoid concentration (47 μg/g) and considerable phenolic content (101 mg GAE/100 g). Gallic and p-coumaric acids were the main phenolic compounds identified in the pulp, and the larger classes of volatile compounds were esters and monoterpenes, mostly Et hexanoate (44%) and β-cis-ocimene (21%). The giant pequi features higher pyrene and pulp yields, and its edible pulp has a lighter color and lower energy and lipid contents compared to those of common species of pequi, as well as is rich in carotenoids and is a source of polyphenols and volatile compounds These attributes are highly promising for agro-industrial use, with great potential for nutritional and nutraceutical applications. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Safety of Isopentyl hexanoate).

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. 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.Safety of Isopentyl hexanoate

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

The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines was written by Arcena, Mylene Ross;Leong, Sze Ying;Then, Stephanie;Hochberg, Martin;Sack, Martin;Mueller, Georg;Sigler, Juergen;Kebede, Biniam;Silcock, Patrick;Oey, Indrawati. And the article was included in Innovative Food Science & Emerging Technologies in 2021.Product Details of 2198-61-0 The following contents are mentioned in the article:

This study investigated the effect of pulsed elec. fields (PEF) applied at different elec. field strengths (up to 41.5 kV/cm) and energy inputs (up to 49.4 kJ/kg) on the volatile and phenolic profiles of Merlot grapes at different stages of winemaking. Immediately after PEF treatment, greater amounts of anthocyanins and phenolics (e.g., catechin) were extracted while 2-hexenal (green aroma) was detected in lower concentrations in PEF-treated musts. At completion of alc. and malolactic fermentations, high-energy PEF treatment generally produced wines with increased anthocyanins, stilbenoids, hydroxycinnamic and hydroxybenzoic acids. A trained sensory panel assessed the sensory attributes of the finished wines using descriptive anal. It was found that those Merlot wines vinified with PEF-treated grapes possessed higher intensities of blackcurrant flavor and odor. The intensity of spice flavor in the Merlot wines also differed significantly between the wines. Overall, PEF treatment has the capability to provide winemakers the means to tailor the extraction of phenolic compounds towards the creation of red wines with distinct sensory characteristics. 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 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. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Product Details of 2198-61-0

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

Volatile compounds content, physicochemical parameters, and antioxidant activity of beers with addition of mango fruit (Mangifera Indica) was written by Nski, Alan Gasi;Kawa-Rygielska, Joanna;Szumny, Antoni;Czubaszek, Anna;Asior, Justyna G.;Pietrzak, Witold. And the article was included in Molecules in 2020.Related Products of 2198-61-0 The following contents are mentioned in the article:

This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technol. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Anal. of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84μg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15μg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Related Products 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. 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.Related Products of 2198-61-0

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

Changes of apple fruit volatile profiles induced by fresh bruise at early stage was written by Chen, Qing;Qin, Wenhao;She, Mengqi;Chen, Siyu;Wang, Fang;Tan, Zuojun. And the article was included in Journal of Food and Nutrition Research in 2021.Related Products of 2198-61-0 The following contents are mentioned in the article:

Fresh bruise of apple is a major postharvest problem, which is easily ignored at early stage and can develop into more serious external bruise as the time goes on. In this study, we investigated changes of volatile organic compounds (VOCs) profile of apples with fresh bruise during 0-24 h. For this purpose, headspace solid-phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS) was used. A total of 43 aroma compounds were identified in apple, consisting of 8 carbonyl compounds, 23 esters, 5 alcs., 5 terpenes and 2 other compounds The data of VOCs were subjected to partial least squares discriminant anal., which showed that 12 h might be the optimum time for apple quality maintenance after fresh bruise. The content of VOCs in bruised tissues showed a significant increase, while they were basically unchanged in healthy tissues. The content of carbonyl compounds increased during 0-24 h, in particular C6 and C9 aldehydes. The content of (3E,6E)-3,7,11-trimethyldodeca-1,3,6,10-tetraene was increased. The results of this study may help top to understand the metabolic disorder and quality maintenance after fresh bruise in apple fruits. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Related Products 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. 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.Related Products of 2198-61-0

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

Impact of SO₂ and bentonite addition during fermentation on volatile profile of two varietal white wines was written by Almeida Santos, Catia V.;Gomes da Silva, Marco;Cabrita, Maria Joao. And the article was included in LWT–Food Science and Technology in 2020.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

To understand the impact of SO₂ and ascorbic acid (AA) in must fermentation, Arinto and Siŕia musts were fermented under the same conditions, but in the presence of different doses of SO₂ and with or without bentonite addition Arinto was fermented with 0, 50, 100 mg/L of SO₂ and 100 mg/L of AA. Siria was fermented with 0, 15, 30, 45 mg/L of SO₂ and 100 mg/L of AA. The volatile organic compounds (VOCs) were analyzed by HS-SPME-GC/MS. Based on PCA results obtained from VOCs profiles for both varieties, first and second principal components were responsible for more than 60% of the resp. system′s variance. In both wines, the presence or absence of bentonite was clearly discriminated. This work also shows that depending on the different doses of SO₂ used, the resulting VOC profiles clearly discriminate these different fermentation conditions. The use of AA in both varieties resulted in a different VOC profile compared to the use of SO₂. From this study it was also possible to verify from the VOCs profile, that Arinto wine is less resilient to fermentation changes then Siria wine, which may impact technol. choices. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: 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. 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: Isopentyl hexanoate

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

The effect of saliva on the aroma release of esters in simulated baijiu under the impact of high ethanol concentration was written by Chen, Lu;Wang, Zhe;Liao, Pengfei;Li, Anjun;Zhang, Yanyan;Li, Hehe;Sun, Jinyuan. And the article was included in Journal of Food Composition and Analysis in 2021.SDS of cas: 2198-61-0 The following contents are mentioned in the article:

As one of the most popular traditional spirits in China, baijiu has a unique food matrix with high ethanol concentration and a wealth of aroma compounds The aroma profile volatilized from the cup that has been widely studied may be different from the aroma that consumers perceived during drinking. It is affected by numerous factors, and saliva is a critical one. This study revealed that ex-vivo saliva had a significant pos. or neg. influence on ester release in simulated solutions, and proved that the degree of effects was related to the hydrophobicity of the compounds Moreover, the ethanol concentration of simulated baijiu could alter the effect of saliva on esters. Both the effect intensity and the result would be changed, and the performance of the esters was related to their log P-value. Then we examined the underlying mechanism between saliva components and esters under the effect of diverse ethanol concentrations in simulated baijiu solutions with diverse buffers. The high ethanol concentration of baijiu may make the impact of saliva components on the ester release changeable and different from other food matrixes because of the chem. and biol. change in this system. 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 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. 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.SDS of cas: 2198-61-0

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

The potential correlation between microbial communities and flavors in traditional fermented sour meat was written by Zhong, Aiai;Chen, Wei;Duan, Yufan;Li, Ke;Tang, Xingyu;Tian, Xing;Wu, Zhongqin;Li, Zongjun;Wang, Yuanliang;Wang, Chuanhua. And the article was included in LWT–Food Science and Technology in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:

Sour meat is widely consumed because of its unique flavor. However, the microbial community′s structure, the flavor production pathways, and the relationship between microbes and flavors resulting from sour meat fermentation processes remain unclear. In this study, high-throughput sequencing technol. and solid-phase microextraction-gas chromatog.-mass spectrometry were used to analyze the structural composition of microbial communities and changes in volatile flavor substances during the fermentation of sour meat. A total of 124 volatile components and 17 free amino acids were detected throughout the fermentation process, of which Et decanoate, Et butyrate, Et lactate, and other Et substances were among the 21 volatile compounds that underwent significant changes. There was also a small number of acids, alcs., and aldehydes. Lactobacillus, Weissella, Staphylococcus, Kodamaea, Hyphopichia, and Yarrowia were the core microorganisms in fermented sour meat. These dominant microorganisms correlated with the changes in most flavor substances. This study provides a theor. basis for revealing the flavor formation mechanisms in sour meat and the screening of functional strains. 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 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. 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

Chemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines was written by i Cortiella, Mariona Gil;Ubeda, Cristina;Covarrubias, Jose Ignacio;Laurie, V. Felipe;Pena-Neira, Alvaro. And the article was included in Molecules in 2021.SDS of cas: 2198-61-0 The following contents are mentioned in the article:

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chem. composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alc. fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chem. features that corresponded with the quality standards of Sauvignon Blanc wines. 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.SDS of cas: 2198-61-0

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