Category: 69134-53-8

In 2019,Molecules included an article by Perestrelo, Rosa; Silva, Catarina; Silva, Pedro; Medina, Sonia; Camara, Jose S.. Computed Properties of C9H16O5. The article was titled 《Differentiation of fresh and processed fruit juices using volatile composition》. The information in the text is summarized as follows:

In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatog.-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volat. pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chem. groups were identified. Esters, carbonyl compounds, terpenoids, and alcs. are the major chem. groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geog., and agronomy on the volatile profile of juices. In the experiment, the researchers used Diethyl 2-hydroxypentanedioate(cas: 69134-53-8Computed Properties of C9H16O5)

Diethyl 2-hydroxypentanedioate(cas: 69134-53-8) belongs to esters. They are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils.Computed Properties of C9H16O5 Polyesters are important plastics, with monomers linked by ester moieties.

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

Issa-Issa, Hanan; Guclu, Gamze; Noguera-Artiaga, Luis; Lopez-Lluch, David; Poveda, Rafael; Kelebek, Hasim; Selli, Serkan; Carbonell-Barrachina, Angel A. published an article in Food Chemistry. The title of the article was 《Aroma-active compounds, sensory profile, and phenolic composition of Fondilloń》.Safety of Diethyl 2-hydroxypentanedioate The author mentioned the following in the article:

The Fondilloń is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alc. content and a min. barrel ageing of 10 years. The objective of this study was to analyze the Fondilloń volatile composition, key aroma-active compounds, sensory profile and phenolic composition Fifty-four volatile compounds were identified, quantified and classified as alcs., esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alc., di-Et succinate and Et lactate having the highest flavor dilution factor. The Fondilloń wines were characterized by having high intensity of alc., fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds The experimental process involved the reaction of Diethyl 2-hydroxypentanedioate(cas: 69134-53-8Safety of Diethyl 2-hydroxypentanedioate)

Diethyl 2-hydroxypentanedioate(cas: 69134-53-8) belongs to esters. They are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils.Safety of Diethyl 2-hydroxypentanedioate Polyesters are important plastics, with monomers linked by ester moieties.

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

HPLC of Formula: 69134-53-8On October 31, 2019 ,《Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia》 appeared in European Food Research and Technology. The author of the article were Voce, Sabrina; Skrab, Domen; Vrhovsek, Urska; Battistutta, Franco; Comuzzo, Piergiorgio; Sivilotti, Paolo. The article conveys some information:

Ribolla Gialla (RG) is a white grape variety used in the production of high-quality sparkling wines. It is cultivated in a limited area between Friuli Venezia Giulia (FVG-Northeast Italy) and Slovenia; for this reason, there is little information about the composition and chem. characteristics of the sparkling wines produced. This work used different anal. approaches (FTIR spectroscopy, UHPLC-MS/MS, liquid-liquid extraction, SPE and SPME-GC-MS) to characterize thirty-three com. sparkling RG wines from different areas of FVG. The characteristics included the overall volatile profile and content of terpenes, C13-norisoprenoids, lipids, and metabolites of aromatic amino acids. The aroma profile of RG wines was mainly characterized by fermentative esters and β-damascenone, whereas other norisoprenoids and varietal aromas were below the odor threshold. Appreciable amounts of certain fatty acids were found (e.g., palmitic acid), which could be potentially correlated with greater foam stability. However, high concentrations of aromatic amino acids metabolites highlighted a higher risk of developing atypical aging defects. In the experiment, the researchers used Diethyl 2-hydroxypentanedioate(cas: 69134-53-8HPLC of Formula: 69134-53-8)

Diethyl 2-hydroxypentanedioate(cas: 69134-53-8) belongs to esters.HPLC of Formula: 69134-53-8 They are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils.Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones.

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

Nardi, Tiziana; Panero, Loretta; Petrozziello, Maurizio; Guaita, Massimo; Tsolakis, Christos; Cassino, Claudio; Vagnoli, Paola; Bosso, Antonella published their research in European Food Research and Technology on February 28 ,2019. The article was titled 《Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine》.Category: esters-buliding-blocks The article contains the following contents:

The use of selected starter cultures for grape must fermentation is nowadays practiced in most wine regions of the world, and as the range of available microorganisms increases this gives winemakers the possibility to increase biodiversity in guided fermentations Nevertheless, little information is available regarding the oenol. use of Saccharomyces and non-Saccharomyces yeasts in combination with lactic acid bacteria. The present study evaluates the effect of the inoculation of a non-Saccharomyces yeast, Torulaspora delbrueckii, in an alc. fermentation (in combination with a Saccharomyces starter), together with different modalities of malolactic fermentation management (co-inoculation, sequential inoculation and no inoculation of an Oenococcus oeni starter), on the quality of a red Barbera wine. The fermentation dynamics were verified and the final wine properties were evaluated in terms of physico-chem. composition determined by 1H-NMR, free volatile compounds measured by GC-MS and organoleptic characteristics assessed via sensory anal. Overall, the results show that the joint employment of non-Saccharomyces yeasts did not delay alc. nor malolactic fermentation progress, did not interfere with the pos. effect of the co-inoculation of malolactic bacteria (beneficial for both fermentation length and for the chem., aromatic and sensory properties of wine) and enabled the production of wines with a more intense color.Diethyl 2-hydroxypentanedioate(cas: 69134-53-8Category: esters-buliding-blocks) was used in this study.

Diethyl 2-hydroxypentanedioate(cas: 69134-53-8) belongs to esters. Esters are more polar than ethers but less polar than alcohols. Category: esters-buliding-blocks They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols.

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

Velazquez, Rocio; Zamora, Emiliano; Alvarez, Maria L.; Ramirez, Manuel published an article on January 16 ,2019. The article was titled 《Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine》, and you may find the article in International Journal of Food Microbiology.SDS of cas: 69134-53-8 The information in the text is summarized as follows:

For still wines, killer strains of Torulaspora delbrueckii can be used instead of non-killer strains to improve this species’ domination during must fermentation, with an ensured, reliable impact on the final wine quality. The present work analyzed the usefulness of these killer yeasts for sparkling-wine making. After the first fermentation, the foaming capacity of T. delbrueckii base wines was very low compared to Saccharomyces cerevisiae base wines. Significant pos. correlations of foaming parameters were found with the amounts of C4-C16 Et esters and proteins, and neg. with some anti-foaming alcs. produced by each yeast species. There were, however, no evident pos. effects of polysaccharides on those parameters. The organoleptic quality of the T. delbrueckii base wines was judged inappropriate for sparkling-wine making, so that the following second-fermentation experiments only used a single assemblage of S. cerevisiae base-wines. While second fermentation was completed with inoculation of S. cerevisiae (both alone and mixed with T. delbrueckii) to yield dry sparkling wines with high CO2 pressure, single inoculation with T. delbrueckii did not complete this fermentation, leaving sweet wines with poor CO2 pressure. Yeast death due to CO2 pressure was much greater in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae over T. delbrueckii irrelevant because no autolyzed cells were found during the first days of mixed-inoculated second fermentation Nonetheless, the organoleptic quality of the mixed-inoculated sparkling wines was better than that of wines single-inoculated with S. cerevisiae, and showed no deterioration in foam quality. This seemed mainly to be because T. delbrueckii increased the amounts of Et propanoate and some acids (e.g., isobutyric and butanoic), alcs. (e.g., 3-ethoxy-1-propanol), and phenols (e.g., 4-vinylguaiacol). For these sparkling wines, no significant correlations between foaming parameters and aroma compounds were found, probably because the differences in foaming parameter values among these wines were fairly small. This is unlike the case for the base wines for which there were large differences in these parameters, which facilitated the anal. of the influence of aroma compounds on base-wine foamability. After reading the article, we found that the author used Diethyl 2-hydroxypentanedioate(cas: 69134-53-8SDS of cas: 69134-53-8)

Diethyl 2-hydroxypentanedioate(cas: 69134-53-8) belongs to esters. Esters are more polar than ethers but less polar than alcohols. SDS of cas: 69134-53-8 They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols.

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

In 2019,Journal of the Brazilian Chemical Society included an article by Riatto, Valeria B.; Victor, Mauricio M.; Sousa, Jaqueline F.; Menegola, Carla. Reference of Diethyl 2-hydroxypentanedioate. The article was titled 《Biotechnological properties of sponges from Northeast Brazil: Cliona varians as a biocatalyst for enantioselective reduction of carbonyl compounds》. The information in the text is summarized as follows:

To research the potential ability of whole marine sponges to act as biocatalysts, this paper describes for the first time the employment of whole Cliona varians sponge in the stereoselective reduction of prochiral α-keto esters and isatin to the corresponding chiral alcs. The addition of D-fructose, D-glucose or sucrose remarkably increased the conversion ratios and stereoselectivities by this marine sponge. Furthermore, in the presence of D-glucose and D-maltose, the reduction of isatin by C. varians afforded the corresponding 3-hydroxyindolin-2-one with high conversions (85-90%) and good enantioselectivities (60-74%). These results showed that the marine sponge presents great potential to be used as biocatalyst for stereoselective reduction of carbonyl compounds After reading the article, we found that the author used Diethyl 2-hydroxypentanedioate(cas: 69134-53-8Reference of Diethyl 2-hydroxypentanedioate)

Diethyl 2-hydroxypentanedioate(cas: 69134-53-8) belongs to esters. Esters are more polar than ethers but less polar than alcohols. Reference of Diethyl 2-hydroxypentanedioate 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.

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