Category: 41114-00-5

Marquez-Lemus, Mario published the artcileAssessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process, Computed Properties of 41114-00-5, the main research area is volatile compound antioxidant Opuntia fruit liquor maceration.

Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia’s phytochem. content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volatile aromatic profile, antioxidant activity, and sensory evaluation were carried out to characterize the liquor. Sensorial evaluation results showed that L-2D (2 day-macerated liquor) has the higher consumers’ acceptance. Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, resp.). We could identify and quantify 29 volatile compounds, being Et acetate and D-limonene those with the highest content. Quercitrin was the most abundant phenolic compound in the liquor. The findings of this study demonstrate that Opuntia liquor is a rich source of phenolics and aromatic compounds that would be a drink with the probability of being commercialize.

CyTA–Journal of Food published new progress about Alcoholic beverages. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

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

Cai, Liqin published the artcileChanges of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation, Recommanded Product: Ethyl pentadecanoate, the main research area is lactic acid bacteria yeast kiwifruit extract fermentation bioactive substance.

Probiotic fermented fruit extract is a new kind of food with potential health care efficacy. In this study, transformation of bioactive substances in Lactic acid bacteria (LAB) and yeast fermented kiwifruit extract were researched. The highest levels of total polyphenol, superoxide dismutase (SOD) were found in Lactobacillus paracasei LG0260 fermented kiwifruit extract with 2.31 ± 0.06 mgGAE/g, 369 ± 12.73 U.mL-1, resp. LAB fermented kiwifruit extract dramatically had a highest vitamin C (VitC) concentration during the fermentation, while yeast and natural fermented samples were decline steadily. Another interesting founding, a highest level of γ-aminobutyric acid (GABA) was found in Saccharomyces cerevisiae J2861 fermented kiwifruit extract with 24.132 ± 1.01μg/mL. Furthermore, the main organic acids in fresh kiwifruit and yeast fermented kiwifruit extract were citric acid and malic acid. However, lactic acid and citric acid were the main organic acids in LAB fermented kiwifruit extract A total of 43 kinds of flavor compounds in fresh kiwifruit and 88 kinds of flavor compounds in fermented kiwifruit extract were identified. Esters and alcs. in fermented kiwifruit system increased by the fermentation of selected bacteria which improved the taste and flavor.

LWT–Food Science and Technology published new progress about Actinidia chinensis. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Recommanded Product: Ethyl pentadecanoate.

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

Radulovic, Niko S. published the artcileImmunomodulatory Constituents of Conocephalum conicum (Snake Liverwort) and the Relationship of Isolepidozenes to Germacranes and Humulanes, Recommanded Product: Ethyl pentadecanoate, the main research area is immunomodulatory Conocephalum isolepidozene germacrane humulane.

Structural elucidation of three new sesquiterpenoids, namely, (1Z,4E)-lepidoza-1(10),4-dien-14-ol (I), rel-(1(10)Z,4S,5E,7R)-germacra-1(10),6 diene-11,14-diol (2), and rel-(1(10)Z,4S,5E,7R)-humula-1(10),5-diene-7,14-diol (3), isolated from the liverwort Conocephalum conicum, was accomplished by a combination of extensive NMR experiments, 1H NMR simulation, and other means. Addnl., the change of the identity of bicyclogermacren-14-al, previously reported as a C. conicum constituent, to isolepidozen-14-al is proposed. Compounds 2 and 3 appear to be related to I via hydration involving a shared intermediate, a substituted cyclopropylmethyl cation, formed by a highly regio- and stereoselective protonation of I, followed by a stereospecific fission of the three-membered ring. In other words, an isolepidozene derivative might be a branchpoint to humulanes and germacranes; this transformation could be of, up to now, unknown, biosynthetic and/or synthetic relevance. Multivariate statistical anal. of the compositional data of C. conicum extract constituents was used to probe the hypothesized biochem. relations. The immunomodulatory effect of I-3 and conocephalenol (4) was evaluated in an in vitro model on both nonstimulated and mitogen-stimulated rat splenocytes. The compounds displayed varying degrees of cytotoxicity to nonstimulated splenocytes, whereas 2 and 3 were found to exert immunosuppressive effects on Con A-stimulated splenocytes while not being cytotoxic at the same concentrations

Journal of Natural Products published new progress about Conocephalum conicum. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Recommanded Product: Ethyl pentadecanoate.

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

Park, Hyeon-Yong published the artcileDiscrimination of Platycodon grandiflorum and Codonopsis lanceolata using gas chromatography-mass spectrometry-based metabolomics approach, COA of Formula: C17H34O2, the main research area is Platycodon Codonopsis metabolomics gas chromatog mass spectrometry traditional medicine; Codonopsis lanceolata; Gas chromatography-mass spectrometry (GC-MS); Metabolite profilings; Multivariate statistical analysis; Platycodon grandiflorum.

Species of herbaceous flowering perennial plant of the family Campanulaceae such as Platycodon grandiflorum (P. grandiflorum) and Codonopsis lanceolata (C. lanceolata) widely used in traditional medicine to treat different diseases. In spite of different medicinal results after consumption of the plants, it is hard to distinguish between two of them, because of their similar morphol. characteristics. In this study, a gas chromatog.-mass spectrometry (GC-MS) – based metabolite profiling approach was performed and examined to discriminate tuberous roots of P. grandiflorum and C. lanceolate for medicinal purposes. Two basic approaches for sample preparation, headspace solid-phase microextraction (HS-SPME) and solvent extraction were adopted. Multivariate statistical techniques, such as orthogonal partial least-squares discriminant anal. (OPLS-DA) plots showed significant differences between P. grandiflorum and C. lanceolata for polar primary and volatile organic metabolites. A number of potential candidates were suggested as the chemomarkers for discrimination of two plants.

Talanta published new progress about Codonopsis lanceolata. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, COA of Formula: C17H34O2.

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

Schena, Tiago published the artcileUpgrading of coconut fibers Bio-Oil: An investigation By GcxGc/Tofms, Synthetic Route of 41114-00-5, the main research area is coconut fiber bio oil Gc Tofms.

Pyrolysis of agroindustrial waste is an important way to add value to this material avoiding its discard in the environment. However, when residues are derived from oilseeds or similar, it is possible to find a large amount of fatty acid derivatives in the biomass and later in bio-oil composition These compounds are not adequately thermo-degraded in pyrolysis processes, reducing the quality. Another common compound class and with a high added value present in bio-oils are phenols. In this work two forms of upgrading processes were performed in coconut fiber pyrolysis process. One of them is the alk. extraction of coconut fiber bio-oil in order to produce a high acidic and a neutral fraction. The other upgrading process is a biomass pretreatment before the pyrolysis, using two different extraction techniques (Soxhlet and ultrasound). The two processes proved to be efficient and complimentary: in the first case, there was the pre-concentration of the phenols in a single fraction and in the second one, a great part of the fatty acids derivatives were removed from the bi-oil. These results indicate that the two techniques can be used to improve the quality of bio-oil produced by removing the free fatty acids from biomass and isolating compounds with high added value (in the case of phenols).

Journal of Environmental Chemical Engineering published new progress about Acids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Synthetic Route of 41114-00-5.

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

Liu, Xiaoyan published the artcileEffect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern China, Related Products of esters-buliding-blocks, the main research area is hakka huangjiu ethyl carbamate myristate citrulline aging temperature China.

Summary : Wine ageing is of great importance to the quality and organoleptic properties of Huangjiu. The aim of the present work was to investigate the effect of ageing temperature on the content changes in Et carbamate (EC) and its precursors including citrulline, arginine, ornithine and urea in Hakka Huangjiu. Aroma compound changes were also detected using headspace solid-phase microextraction coupled with gas chromatog. spectrometry. Results indicated that with the increase in ageing temperature, citrulline and EC concentrations increased, whereas arginine and ornithine concentrations decreased. Urea was decreased slightly from 4 to 20 °C while increased at 37 °C. Pearson test demonstrated that ageing temperature had significant correlation with EC and arginine. The concentrations of aroma compounds, especially esters, alcs., acids and heterocyclic compounds were different in different ageing temperatures Ageing temperature of Hakka Huangjiu was suggested setting in a lower temperature as for strictly controlling contents of urea and citrulline, as well as EC.

International Journal of Food Science and Technology published new progress about pH Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Related Products of esters-buliding-blocks.

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

Sousa, Antonio published the artcileGeographical differentiation of apple ciders based on volatile fingerprint, Name: Ethyl pentadecanoate, the main research area is apple cider volatile fingerprint geog differentiation; Apple varieties (Malus domestica); Geographical regions; Markers; Volatile organic compounds.

With the globalization of food trade, its traceability and genuineness becomes increasingly more difficult. Therefore, it is necessary to develop anal. tools to define the authenticity and genuineness of food-derived products. In the current work, headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools was used to establish the volatile fingerprint of apple ciders produced in different geog. regions of Madeira Island, in order to define their typicity and to identify putative geog. markers. A total of 143 volatile organic compounds (VOCs) belonging to different chem. families have been identified, of which 28 were found in all apple ciders independently of geog. region. Esters, terpenic and furanic compounds presented on average a higher contribution for the total volatile fingerprint in cider produced in northern region of the Island, whereas alcs., acids, volatile phenols, carbonyl compounds and lactones in cider from southern region. Considering the relative areas of the VOCs, 43 revealed statistically significant differences (p < 0.001) between geog. regions, and 11 between northern and southern regions. A clear differentiation among cider-producing regions was observed on the developed partial least squares-discriminant anal. (PLS-DA) model. Two alcs. (1-hexanol, 1-octanol), 6 esters (Me acetate, (Z)-3-hexen-1-ol acetate, Et hexanoate, Et nonanote, Et octanoate, isoamyl octanoate) and 1 terpenic compound (limonene), can be considered putative geog. markers due to their discriminatory ability. The results obtained recognize the specific and typical geog. characteristics of the cider, which will allow the forthcoming guarantee for the construction of a sustainable platform for the establishment of the authenticity and typicality of the regional cider. Food Research International published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Name: Ethyl pentadecanoate.

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

Yang, Yurong published the artcileCharacterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera, Quality Control of 41114-00-5, the main research area is Saccharomycopsis fibuligera aroma compound sweet rice alc beverage fermentation; Key aroma compounds; Saccharomycopsis fibuligera; Sweet rice alcoholic beverage.

This study aimcharacterization of key aroma compounds of sweet rice alc. beverage fermented with Saccharomycopsis fibuligeras to examine the effect of the non-Saccharomyces yeast Saccharomycopsis fibuligera on the sensory quality and flavor characteristics of a sweet rice alc. beverage. The strain S. fibuligera was isolated from a traditional Chinese hand-made starter with the purpose to improving sweet rice wine fragrance. Here, sweet rice wines were produced by six combinations of three species of fermentation strains, including S. fibuligera, Rhizopus and Saccharomyces cerevisiae, for evaluation. The study results showed significant diversities within these rice wines based on indicators including the score of quant. descriptive anal. and volatile variety and content as well as odor activity value (OAV). Quant. results showed that 43 volatile compounds were identified by headspace-solid phase microextraction with gas chromatog.-mass spectrometry among samples. Based on the principal component anal. and OAV calculation, the two samples (S-2 and S-3) fermented with S. fibuligera and Rhizopus possessed high scores and were distinguished from the others, and Et butanoate, Et hexanoate, β-phenylethyl alc. and 1-octen-3-one with high OAVs were responsible for the key aroma of sweet rice wine fermented with S. fibuligera. Co-inoculating S. fibuligera, Rhizopus or/and S. cerevisiae generated more pleasant aroma compounds in a sweet rice alc. beverage than when inoculated individually.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Quality Control of 41114-00-5.

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

Ding, Wenwu published the artcileCharacterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju, Name: Ethyl pentadecanoate, the main research area is alc ester volatile compound doubanjiang meju closed open fermentation.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling anal. of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, resp. Compared with the OFD, more diversity and higher concentrations of alcs. and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, resp., by the combined anal. of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p < 0.05) by quant. descriptive anal. (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC-O. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. European Food Research and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Name: Ethyl pentadecanoate.

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

Acharya, Pratibha published the artcilePostharvest Storage and Growing Environments Affect the Volatile Compounds Profile of Triploid and Diploid Watermelons, Quality Control of 41114-00-5, the main research area is triploid diploid watermelon growth storage volatile compound.

Existing study about the volatile composition of watermelon that occur with storage, cultivars, and growing location are scarce. Due to the close relationship between aroma and quality characteristics, it is imperative to investigate the changes in the volatile profile of watermelon. The objective of this study was to assess the volatile profile using solid phase microextraction (SPME) in watermelon fruit (diploid and triploid) harvested from five different growing environments and stored at room temperature for up to twenty days (d). A total 87 volatile compounds were identified and quantified from the watermelon of two varieties Riverside (diploid) and Maxima (triploid). In both cultivars, alcs. and aldehydes were the main dominating compounds followed by ketones. Among all the locations, Snook and Grapeland grown watermelon had the higher total volatile content. Similarly, total volatile content of fresh watermelon samples harvested from all the locations was higher in Maxima as compared to Riverside variety. Irresp. of cultivars, average relative content of alc. was high at 10 d of storage period compared to the fresh watermelon samples while aldehyde content was reduced at 10 d. Multivariate anal. demonstrated the distinct separation among the cultivars, storage period and the growing environments. These observations indicated the differential impacts that growing environments and the postharvest factor can have on the volatile component of watermelon.

ACS Symposium Series published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Quality Control of 41114-00-5.

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