Category: 5405-41-4

Sanchez-Cordoba, Carlota published the artcileOlfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages, Quality Control of 5405-41-4, the main research area is red wine olfactometric sensory evaluation maceration ageing stage.

In the present work, we have studied the effect that some extraction techniques, such as ultrasound or microwaves, produce on the aroma of red wines, when applied to processes of extractive nature, such as pre-fermentative maceration or ageing with oak chips (Spanish oak – Quercus pyrenaica and French oak – Quercus robur). The volatile profile has been studied by means of gas chromatog. coupled with olfactometric and mass spectrometric detection. Sensory anal. of all the wines produced has also been conducted. Although no indications were found to show that the pre-fermentative treatment with microwaves or ultrasound modified the sensory profile of the wines, the application of such energies during the ageing phase showed some pos. trends at sensory level, also confirmed by the olfactometric measurements. The application of ultrasound during the ageing of the wines resulted in a greater contribution of red fruits, aromatic intensity and wood than that obtained through microwaves. Regarding the type of oak chips, Spanish oak provided more volatile compounds than French oak and with a lower proportion of undesirable aromas. At the sensory level, Spanish oak also showed greater aromatic intensity and higher values for the wood descriptor, being preferred by the panel of judges.

LWT–Food Science and Technology published new progress about Aging, animal. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Quality Control of 5405-41-4.

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

Shetye, Laukik published the artcilePoly(3-hydroxybutyrate-co-3-hydroxyvalerate) synthesis in Nostoc muscorum from biodiesel industry waste: a sustainable model of bioplastic production, Category: esters-buliding-blocks, the main research area is Nostoc muscorum biodiesel industry waste bioplastic glycerol.

Poly-3-hydroxybutyrate-co-hydroxyvalerate [P(HB-co-HV)] co-polymer has superior material properties than poly-3-hydroxybutyrate (PHB) and hence exhibits wide applications, especially in the biomedical industry. But the high cost of production restricts its market potential when directly competing with synthetic polymers. Hence, the current study proposes a cost-effective model of [P(HB-co-HV)] synthesis in Nostoc muscorum using biodiesel industry waste containing glycerol as the principal organic substrate. It is the first report on [P(HB-co-HV)] synthesis in N. muscorum using unrefined glycerol as a carbon source. Our findings show that N. muscorum accumulated 31.3% cell dry weight of [P(HB-co-HV)] from the biodiesel waste production media. FTIR and GC-MS anal. confirmed the polymer obtained was [P(HB-co-HV)]. Gel permeation chromatog. anal. estimates the weight average mol. weight (Mw) of the co-polymer to be 315,420 g mol-1 with a number average mol. weight (Mn) of 74,043 g mol-1 and a polydispersity index (P.D.I.) of 4.25. TGA/DTA anal. shows that its thermal decomposition temperature [Td(100%)] was 246°C and the melting temperature (Tm) was 158°C resp. The tensile strength, elongation to break, and Young’s modulus of the [P(HB-co-HV)] films were 25.8 MPa, 62.2%, and 0.98 GPa, resp. The results indicate that cyanobacteria can synthesize PHA co-polymers similar to heterotrophic bacteria. Also, the proposed PHA synthesis model envisages a reduction in the production cost of PHA co-polymer since expensive synthetic media gets replaced with cheap and readily available raw material.

Journal of Applied Phycology published new progress about Biodiesel fuel. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Category: esters-buliding-blocks.

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

Steingass, Christof B. published the artcileInfluence of fruit logistics on fresh-cut pineapple (Ananas comosus [L.] Merr.) volatiles assessed by HS-SPME-GC-MS analysis, Category: esters-buliding-blocks, the main research area is Ananas fruit logistics HS SPME GC MS analysis.

Green-ripe pineapples are shipped overseas by sea freight, while those picked at full maturity need to be transported by airfreight over the same large distance. In this study, fresh-cut pineapple cubes were assessed two, five, and eight days after processing from green-ripe pineapples after mimicked sea freigh (SF) and fully ripe air-freighted (AF) pineapples. The sea-freighted samples displayed elevated titratable acidity (TA), thus resulting in smaller ratios of total soluble solids and TA compared to the AF pineapples. Differences in the carotenoid levels of the two fresh-cut categories were found to be insignificant. By contrast, hierarchical cluster anal. (HCA) and principal component anal. (PCA) calculated on the basis of the volatiles analyzed by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) permitted to distinguish all six individual sample types and to segregate them into two major clusters (SF and AF). The effect of storage on the volatiles was further evaluated by partial least squares (PLS) regression. Substantial chem. markers to differentiate the individual samples and to describe the effect of storage were deduced from the PCA and PLS regression, resp. In general, fresh-cut products obtained from fully ripe AF fruit displayed higher concentrations of volatiles, in particular, increased concentrations of diverse Me esters. With progressing storage duration, the concentrations of ethanol and diverse Et esters increased. Moreover, products from AF pineapples displayed lower microbial counts compared to those from SF fruit.

European Food Research and Technology published new progress about Ananas comosus. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Category: esters-buliding-blocks.

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

Bruna-Maynou, Fernanda J. published the artcileFlavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels, Application of Ethyl 3-hydroxybutanoate, the main research area is Citrus sherry vinegar isobutyl acetate carvone ultrasound food product; Orange peel; Sensory analysis, GC-O; Sherry vinegar; Ultrasounds; Volatile compounds.

Accelerated maceration experiments of orange peels in Sherry vinegar employing ultrasounds (US) have been carried out. Their effect on the vinegars volatile composition as well as on its olfactometric and sensory characteristics have been evaluated. The optimal conditions for the ultrasounds were determined as follows: sonication power 550 W/L; pulses 40 s On and 20 s Off; with orange peel 200 g/L established previously. Statistical studies showed that maceration under ultrasounds increased volatile compounds content, since the vinegars obtained showed a high content in alcs., aldehydes and terpenes. Regarding the olfactometric study, the control vinegar exhibited the lowest values for the “”floral””, “”greasy”” or “”citric”” categories and the highest value for the “”sweet”” category, whereas the US macerated vinegars presented the highest and lowest values for the “”floral”” and the “”acid”” categories, resp. Based on their sensory evaluation, the panel members preferred the vinegar where orange peels had macerated under ultrasounds for 90 min. According to the results, ultrasound is a technol. that could be employed to broaden the range of products manufactured by Sherry vinegar producers.

Food Research International published new progress about Citrus sinensis. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application of Ethyl 3-hydroxybutanoate.

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

Arcari, Stefany Grutzmann published the artcileAroma profile and phenolic content of merlot red wines produced in high-altitude regions in Brazil, Related Products of esters-buliding-blocks, the main research area is aroma phenolic Merlot red wine high altitude Brazil.

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.

Quimica Nova published new progress about Altitude (high). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Related Products of esters-buliding-blocks.

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

Leite Neta, Maria Terezinha Santos published the artcileEffect of spray drying on bioactive and volatile compounds in soursop (Annona muricata) fruit pulp, Application In Synthesis of 5405-41-4, the main research area is Annona fruit pulp bioactive volatile compound antioxidant spray drying; Bioactive compounds; Gas chromatography–mass spectrometry; SBSE; Soursop; Spray drying; Volatile compounds.

Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is necessary to conserve its pulp so that it is available throughout the year. One of the most common forms of fruit preservation is by dehydration. This work had an objective to dehydrate soursop pulp by spray drying at optimum conditions and to analyze the retention of bioactive and volatile compounds in soursop powder, besides analyzing its antioxidant capacity. The total phenolics, carotenoids and flavonoids contents were determined, while volatile compounds were analyzed by Stir Bar Sorptive Extraction (SBSE) coupled with GC-MS system. The total content of the phenolic compounds and flavonoids in the fresh pulp were 160.28 mg of GAE/100 g and 87.17 mg of quercetin/100 g, resp. while for rehydrated dried powder their values were 158.95 mg of GAE/100 g and 85.17 mg of quercetin/100 g, resp. The total phenolic compounds, flavonoids and antioxidant capacity did not show any significant difference (p < .05) between the fresh fruit pulp and dehydrated powder. A total of 85 volatile compounds were identified, of which 33 were esters, representing the major class of organic compounds, 15 were terpenes, 10 aldehydes, 7 acids, 5 alcs., 5 lactones, 3 ketones, and 6 other compounds Of the total 85 compounds, identified in soursop pulp, 58 compounds were identified in the rehydrated dried powder. The principal compounds for both samples were Me (E)-2-hexenoate, Me hexanoate and Me (E)-2-butanoate, which contribute to soursop aroma according to their Odor Active Values (OAV). Considering that there was no significant difference (p < .05) between fresh pulp and the rehydrated dried powder in concentrations of bioactive compounds and even with the reduction in the concentration of the main volatile compounds while the OAVs of these compounds were relatively high, it is concluded that spray dried powder of soursop pulp retains its nutritional and aroma quality, besides maintaining the antioxidant capacity. Food Research International published new progress about Annona muricata. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application In Synthesis of 5405-41-4.

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

Zhou, Rusen published the artcilePower-to-chemicals: Low-temperature plasma for lignin depolymerisation in ethanol, Computed Properties of 5405-41-4, the main research area is lignin ethanol depolymerization low temperature plasma; Lignin depolymerisation; Low-temperature plasma; Renewable chemicals.

Lignin valorization into renewable fuels and platform chems. is desirable but still encounters major challenges due to lignin’s recalcitrant structure, and the lack of cost-, energy-, and material efficient conversion processes. Herein, we report a low-temperature plasma-based route to lignin depolymerization at mild conditions. The discharge over ethanol surface locally creating a high-energy and reactive environment rich in free electrons, energetic H radicals, and other reactive species, is well suited for lignin depolymerization Furthermore, assisted with a Fenton reaction (by adding Fe2O3 and H2O2) to sustain a more oxidative environment, the lignin conversion yield increases from 42.6% to 66.0%. Thus-obtained renewable chems. are rich in aromatics and dicarboxylic acid derivatives The proposed strategy on intensifying reactive chem. by high-power plasmas enables an effective power-to-chems. conversion of lignin and may provide useful guidelines for modern biorefineries.

Bioresource Technology published new progress about Depolymerization. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Computed Properties of 5405-41-4.

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

Osman, Che Puteh published the artcileDiscrimination of 11 Malaysian Durian Cultivars Based on Sulfur-Containing Volatiles and Esters Using Multivariate Data Analysis, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is sulfur volatile ester Malaysian durian cultivar multivariate data analysis.

There are reports documenting the volatile oils of several durian cultivars in Malaysia. However, there is limited information on the rapid discrimination of the durian cultivars based on the composition of the total volatiles and individual volatile compounds Thus, the present work aims to discriminate 11 Malaysian durian cultivars based on their volatile compositions using multivariate data anal. Sulfur-containing volatiles are the major volatiles in D175 (Udang Merah), D88 (Darling), D13 (Golden Bun), DXO (D24 Special), D17 (Green Bamboo), D2 (Dato Nina), and D168 (Hajah Hasmah) durian cultivars, while esters are predominant in D99 (Kop Kecil), D24 (Bukit Merah), and D160 (Musang Queen) durian cultivars. D197 (Musang King) cultivar has an almost equal composition of sulfur-containing volatiles and esters. In the ester predominated volatile durian oil, Et 2-methylbutanoate and Pr 2-methylbutanoate are the major volatile compounds, while the durian cultivars with predominant sulfur-containing volatiles mainly contain di-Et disulfide, di-Et trisulfide, and 3,5-dimethyl-1,2,4-trithiolane. The durian cultivars were clustered into 8 clusters using principal component anal., with 3 clusters consisting of 2 cultivars, and with the remaining cultivars clustered individually. The highly sought-after durian cultivars, D160 and D197, were clustered into one. Hierarchal clustering anal. identified the distinct compounds which discriminate every durian cultivar.

Natural Product Communications published new progress about Durio zibethinus. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Garcia, Margarita published the artcileSequential Non-Saccharomyces and Saccharomyces cerevisiae fermentations to reduce the alcoholcontent in wine, COA of Formula: C6H12O3, the main research area is Saccharomyces Wickerhamomyces Meyerozyma Metschnikowia fermentation alc reduction wine.

Over the last decades, the average alc. content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alc. reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination with Saccharomyces cerevisiae plays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomyces strains were assayed in sequential culture with a S. cerevisiae wine strain to determine their potential for reducing the alc. content in Malvar white wines. Four of the non-Saccharomyces strains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and two Metschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination with S. cerevisiae CLI 889 were best able to produce dry wines with decreased alc. proportion in comparison with one that was inoculated only with S. cerevisiae. These sequential fermentations produced wines with between 0.8% (volume/volume) and 1.3% (volume/volume) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenol. characteristics to wines such as high glycerol proportion, volatile higher alcs., and esters with fruity and sweet character.

Fermentation published new progress about Candida stellata. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, COA of Formula: C6H12O3.

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

Piras, Carmen C. published the artcileFacile Method to Obtain Low DS β-ketoesters and Esters of Microfibrillated Cellulose, Category: esters-buliding-blocks, the main research area is microfibrillated cellulose acetoacetate beta ketoester.

Herein we report a facile approach to prepare low DS microfibrillated cellulose acetoacetates and esters. All the reactions were performed directly in cellulose slurries without the need of solvent evaporation, which can cause hornification, and without damaging the fibers. The products obtained display the inserted functionalities while retaining the main features and morphol. of the unmodified cellulose fibers. In comparison to previously reported synthetic routes, this method is cost-effective, more environmentally friendly through omission of extra solvents and the possibility of reusing the dispersing agents, which can be recovered by distillation

Fibers and Polymers published new progress about Transesterification. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Category: esters-buliding-blocks.

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