Category: 659-70-1

Physiological and transcriptomic analysis reveals the roles of 1-MCP in the ripening and fruit aroma quality of banana fruit (Fenjiao) was written by Zhu, Xiaoyang;Song, Zunyang;Li, Qiumian;Li, Jun;Chen, Weixin;Li, Xueping. And the article was included in Food Research International in 2020.Category: esters-buliding-blocks This article mentions the following:

Fenjiao (Musa ABB Pisang Awak) is a popular banana cultivar due to its good taste and stress resistance, but it has a short shelf-life and deteriorates rapidly post-harvest. The effects of 1-methylcyclopropene (1-MCP) treatment on fruit physiol. and quality and transcriptomic profiles are investigated in this study. The results showed that 1-MCP significantly delayed fruit ripening by repressing fruit softening and inhibiting the respiratory rate and ethylene production The 1-MCP treatment delayed sugar accumulation and influenced the content of the precursors of the biosynthesis of aroma volatiles. 1-MCP reduced the production of flavor-contributing volatile esters isoamyl isobutyrate, isoamyl acetate and trans-2-hexenal and hexanal, but dramatically increased the hexyl acetate production at the full-ripening stage. The transcriptomic anal. showed that 1-MCP dramatically affected the transcript profiles during fruit ripening, especially the KEGG pathways involved in amino acid metabolism, biosynthesis of other secondary metabolites, carbohydrate metabolism, lipid metabolism, signal transduction, and translation classes. The key genes and the corresponding enzyme activities involved in the volatile and ethylene synthesis were severely repressed due to the 1-MCP treatment. The 1-MCP treatment effectively delayed Fenjiao fruit ripening, but affected volatile production by reducing the precursor production and expression level of genes involved in the metabolism pathways of ethylene, auxin and volatiles. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Category: esters-buliding-blocks).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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.Category: esters-buliding-blocks

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

Antibacterial, anticandidal and antioxidant properties of Tanacetum argenteum (Lam.) Willd. subsp. flabellifolium (Boiss. & Heldr.) grierson was written by Kose, Yavuz Bulent;Lscan, Gokalp;Goger, Fatih;Demirci, Betul;Elmaci, Ceren. And the article was included in Pakistan Journal of Pharmaceutical Sciences in 2017.COA of Formula: C10H20O2 This article mentions the following:

In the present study hydrodistd. essential oil and total methanol extracts of Tanacetum argenteum subsp. flabellifolium have been evaluated for their antimicrobial and antioxidant effects. The chem. composition of the oil and the crude extract were determined by GC/FID, GC/MS and LC/DAD/ESI-MS systems resp. β-thujone (47.1%), α-pinene (19.1%) and α-thujone (10.5%) were the main compounds of the essential oil while the 5-O- eaffeoquuinic acid, 1,5-O-dieafteoquuinic acid. 4,5-O-dicaffeoquuinic acid were identified as flavonoid content of the crude extract The oil and the methanol extract were demonstrated moderate antimicrobial effects (MIC range; 0,062-2,0 mg/mL) against 21 different pathogenic micro organism. Total phenolic content was determined as 63 mg GAE in g extract and the DPPH radical scavenging effect was determined as 0.16 mg/mL (IC₅₀) and TEAC was determined as 0.21mMol. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1COA of Formula: C10H20O2).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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.COA of Formula: C10H20O2

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

Chemical composition, anticancer, anti-neuroinflammatory, and antioxidant activities of the essential oil of Patrinia scabiosaefolia was written by Lin, Jing;Cai, Qiao-yan;Xu, Wen;Lin, Jiu-mao;Peng, Jun. And the article was included in Chinese Journal of Integrative Medicine in 2018.Synthetic Route of C10H20O2 This article mentions the following:

Objective: To study the chem. composition, anticancer, anti-neuroinflammatory, and antioxidant activities of the essential oil of Patrinia scabiosaefolia (EO-PS). Methods: Patrinia scabiosaefolia was analyzed by gas chromatog.-mass spectrometry. Eight human carcinoma cell lines, including SGC-7901, AGS, HepG2, HT-29, HCT-8, 5-FU/HCT-8, HeLa, and MDA-MB-231, were assessed by methylthiazolyldiphenyltetrazolium bromide (MTT) assay. Anti-neuroinflammatory activity was assessed by production of interleukin (IL)-1β and IL-6 induced by lipopolysaccharide in BV-2 cells (microglia from mice). The antioxidant activity was evaluated with a 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay. Results: Forty-four components, representing 83.919% of the total oil, were identified in the EO-PS. The major constituents were caryophyllene oxide (12.802%), caryophyllene (6.909%), α-caryophyllene (2.927%), β-damascenone (3.435%), calarene (5.621%), and phenol (3.044%). The MTT assay showed that the EO-PS exhibited significant dose-dependent growth inhibition in the 50-200μg/mL dilution range. The EO-PS exhibited a dose-dependent scavenging activity against the DPPH radical, with an half of maximal inhibitory concentration 1.455 mg/mL. Conclusion: The EO-PS possesses a wide range of antitumor, anti-neuroinflammatory and antioxidant activities, suggesting that it may be a good candidate for further investigations of new bioactive substances. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Synthetic Route of C10H20O2).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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.Synthetic Route of C10H20O2

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

Composition and profiles of volatile organic compounds during waste decomposition by the anaerobic bacteria purified from landfill was written by Shao, Yan;Xia, Mengjing;Liu, Jun;Liu, Xinyi;Li, Zhenshan. And the article was included in Waste Management (Oxford, United Kingdom) in 2021.Name: Isopentyl 3-methylbutanoate This article mentions the following:

Volatile organic compounds (VOCs) become concerned pollutants in landfill gases, and their composition and concentration varied significantly during waste decomposition Many environmental factors are known to affect VOC emissions, while the effect of indigenous bacteria in wastes on VOC production remains elusive. In this study, a simplified anaerobic degradation experiment, with the single substrate and the purified bacteria from a landfill, was set up to measure the degradation process and the dynamic changes of VOCs. The experiment excluded the abiotic factors for VOC variation. The two isolated bacteria, identified as Sporanaerobacter acetigenes and Clostridium sporogenes, could anaerobically ferment amino acids by Stickland reaction. They produced 51 and 57 species of VOCs in the experiment, resp. The concentration changes of VOCs over bacterial growth and fermentation were clustered into four types by principal component anal.: three profiles were regular, similar to the variation of nitrate, hydrogen sulfide, and the major fermentation products (carbon dioxide, ammonium, and volatile organic acids), resp.; while one profile was unique to any degradation indicator. The various concentration profiles indicated different origins for VOCs, possibly from the extracellular environment, fermentation, and secondary reactions. The findings provide insights into the understanding of VOC diversity and variability during waste decomposition In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Name: Isopentyl 3-methylbutanoate).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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 3-methylbutanoate

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

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations was written by Liu, Shuxun;Laaksonen, Oskar;Yang, Baoru. And the article was included in Food Microbiology in 2019.Application In Synthesis of Isopentyl 3-methylbutanoate This article mentions the following:

Bilberry (Vaccinium myrtillus L.) juice was fermented with Torulaspora delbrueckii (TD291 and TD70526) and Schizosaccharomyces pombe (SP3796 and SP70572) in pure fermentation as well as in sequential and simultaneous inoculations with Saccharomyces cerevisiae 1116 (SC1116). Altogether, 56 volatile compounds were identified and semi-quantified with HS-SPME-GC/MS in bilberry products. Yeast fermentation prominently enhanced the aroma complexity of bilberry with a sharp increase in alcs., esters, aldehydes, and acetals. Compared to S. cerevisiae, T. delbrueckii produced less ethanol but more fusel alcs. that potentially enhance “alc.” and “nail polish” odors in TD70526 and less “fruity” esters in TD291. SP70572 resulted in high productions of undesirable compounds of acetoin and acetaldehyde but a low content of higher alcs. and esters, SP3796 produced a high content of fatty acid Et esters and acetoin. In comparison with monoculture of non-Saccharomyces yeast, sequential and simultaneous cultures of S. pombe and S. cerevisiae significantly decreased the content of acetoin while increased the relative level of esters; sequential cultures of T. delbrueckii and S. cerevisiae remarkably increased the concentration of acetaldehyde; simultaneous inoculations of S. cerevisiae with TD70526 and TD291 significantly decreased the content of fusel alcs. and increased the content of esters, resp. The findings suggested that non-Saccharomyces yeasts possess the potential to affect and modulate the aromatic profile of fermented bilberry products. Sequential and simultaneous inoculations with S. pombe strains and S. cerevisiae as well as simultaneous fermentation using T. delbrueckii strains and S. cerevisiae are optimal strategies to pos. influence the aroma profile of bilberry wines. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Application In Synthesis of Isopentyl 3-methylbutanoate).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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.Application In Synthesis of Isopentyl 3-methylbutanoate

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

Identifying volatile in vitro biomarkers for oral bacteria with proton-transfer-reaction mass spectrometry and gas chromatography-mass spectrometry was written by Roslund, Kajsa;Lehto, Markku;Pussinen, Pirkko;Hartonen, Kari;Groop, Per-Henrik;Halonen, Lauri;Metsala, Markus. And the article was included in Scientific Reports in 2021.Category: esters-buliding-blocks This article mentions the following:

We have measured the volatile fingerprints of four pathogenic oral bacteria connected to periodontal disease and dental abscess: Porphyromonas gingivalis (three sep. strains), Prevotella intermedia, Prevotella nigrescens and Tannerella forsythia. Volatile fingerprints were measured in vitro from the headspace gas of the bacteria cultured on agar. Concrete identification of new and previously reported bacterial volatiles were performed by a combination of solid phase microextraction (SPME) and offline gas chromatog.-mass spectrometry (GC-MS). We also studied the effect of the reduced elec. field strength (E/N) on the fragmentation patterns of bacterial volatiles in online proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS). We aimed to discover possible new biomarkers for the studied oral bacteria, as well as to validate the combination of GC-MS and PTR-MS for volatile anal. Some of the most promising compounds produced include: 1-Methyl-1,2,3,4-tetrahydroisoquinoline (1MeTIQ), indole, and a cascade of sulfur compounds, such as methanethiol, di-Me disulfide (DMDS) and di-Me trisulfide (DMTS). We also found that several compounds, especially alcs., aldehydes and esters, fragment significantly with the PTR-MS method, when high E/N values are used. We conclude that the studied oral bacteria can be separated by their volatile fingerprints in vitro, which could have importance in clin. and laboratory environments. In addition, using softer ionization conditions can improve the performance of the PTR-MS method in the volatile anal. of certain compounds In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Category: esters-buliding-blocks).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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.Category: esters-buliding-blocks

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

Larvicidal Activity of Essential Oils of Five Apiaceae Taxa and Some of Their Main Constituents Against Culex quinquefasciatus was written by Pavela, Roman;Maggi, Filippo;Cianfaglione, Kevin;Bruno, Maurizio;Benelli, Giovanni. And the article was included in Chemistry & Biodiversity in 2018.Application of 659-70-1 This article mentions the following:

Apiaceae are aromatic herbs producing essential oils which are used on an industrial scale for various purposes. Notably, Apiaceae essential oils may replace synthetic insecticides keeping most of their efficacy and avoiding environmental pollution and human poisoning. In the present work, we explored the insecticidal potential of the essential oils from five Apiaceae taxa, namely Sison amomum, Echinophora spinosa, Heracleum sphondylium subsp. sphondylium, Heracleum sphondylium subsp. ternatum, and Trachyspermum ammi, as well as their major constituents (sabinene, p-cymene, terpinolene, myristicin, and thymol), against the filariasis vector Culex quinquefasciatus. For the purpose, the essential oils were obtained by hydrodistillation and their composition was achieved by gas chromatog./mass spectrometry (GC/MS). Their acute toxicity on third instar larvae of C. quinquefasciatus was determined The two most active essential oils were those from T. ammi fruits and E. spinosa roots, showing LC₅₀ below 20 μl/l and LD₉₀ below 50 μl/l. These oils were dominated by the monoterpene phenol thymol and the phenylpropanoid myristicin, resp., which showed the strongest larvicidal activity (LC₅₀ of 15.1 and 16.3 μl/l, resp.) among the pure compounds tested. These results showed that Apiaceae may be useful as source of larvicidal compounds to be used for the development of cheap, effective and eco-friendly insecticidal formulations. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Application of 659-70-1).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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.Application of 659-70-1

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

Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines was written by Philipp, Christian;Bagheri, Bahareh;Horacek, Micha;Eder, Phillip;Bauer, Florian Franz;Setati, Mathabatha Evodia. And the article was included in PLoS One in 2021.Recommanded Product: Isopentyl 3-methylbutanoate This article mentions the following:

Anecdotal evidence suggests that spontaneous alc. fermentation of grape juice is becoming a more popular option in global wine production Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chem. and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations However, whether inoculated fermentations of different juices from different regions really end up with a narrower, less diverse chem. profile than those of spontaneously fermented juices has never been properly investigated. To address this question, we used grape juice from three different varieties, Gruuner Veltliner (white), Zweigelt (red), and Pinot noir (red), originating from different regions in Austria to compare spontaneous and single active dry yeast strains inoculated fermentations of the same grape samples. The chem. anal. covered primary metabolites such as glycerol, ethanol and organic acids, and volatile secondary metabolites, including more than 40 major and minor esters, as well as higher alcs. and volatile fatty acids, allowing an in depth statistical evaluation of differences between fermentation strategies. The fungal (mainly yeast) communities throughout fermentations were monitored using automated ribosomal intergenic spacer anal. The data provide evidence that inoculation with single active dry yeast strains limits the diversity of the chem. fingerprints. The fungal community profiles clearly show that inoculation had an effect on fermentation dynamics and resulted in chem. less diverse wines. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Recommanded Product: Isopentyl 3-methylbutanoate).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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.Recommanded Product: Isopentyl 3-methylbutanoate

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

GC-MS analysis of e-cigarette refill solutions: A comparison of flavoring composition between flavor categories was written by Krusemann, Erna J. Z.;Pennings, Jeroen L. A.;Cremers, Johannes W. J. M.;Bakker, Frank;Boesveldt, Sanne;Talhout, Reinskje. And the article was included in Journal of Pharmaceutical and Biomedical Analysis in 2020.Related Products of 659-70-1 This article mentions the following:

Electronic cigarette refill solutions (e-liquids) are available in various flavor descriptions that can be categorized as fruit, tobacco, and more. Flavors increase sensory appeal, thereby stimulating e-cigarette use, and flavoring ingredients can contribute to e-cigarette toxicity. We aim to inform toxicologists, sensory scientists, and regulators by determining flavoring compounds in e-liquids with various flavors, and compare results between flavor categories. Gas chromatog.-mass spectrometry (GC-MS) was used to identify 79 flavorings in 320 e-liquids, classified in 15 flavor categories. Ten flavorings highly prevalent in e-liquids according to information from manufacturers were quantified. Flavoring prevalence was defined as the number of e-liquids with the flavoring as percentage of the total number of e-liquids The method was validated in terms of specificity, linearity, repeatability, recovery, and sensitivity. The mean number of flavorings per e-liquid was 6 ± 4. Flavoring prevalence was highest for vanillin (creamy/vanilla flavor), Et butyrate (ethereal/fruity), and cis-3-hexenol (fresh/green). Based on similarities in flavoring prevalence, four clusters of categories were distinguished: (1) fruit, candy, alc., beverages; (2) dessert, coffee/tea, nuts, sweets; (3) menthol/mint; and (4) spices, tobacco, and unflavored. Categories from cluster 4 generally had less flavorings per e-liquid than fruit, candy, alc., beverages (cluster 1) and dessert (cluster 2) (p < 0.05). Flavoring concentrations varied between e-liquids within the categories. We evaluated flavoring compositions of 320 e-liquids using a simple GC-MS method. Flavoring prevalence was similar within four clusters of typically fresh/sweet, warm/sweet, fresh/cooling, and non-sweet flavor categories. To compare flavoring concentrations between individual flavor categories, addnl. research is needed. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Related Products of 659-70-1).

Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Related Products of 659-70-1

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