Category: 706-14-9

A high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines was written by Liu, Yaran;Li, Na;Li, Xiaoyao;Qian, Wenchao;Liu, Jiani;Su, Qingyu;Chen, Yixin;Zhang, Bolin;Zhu, Baoqing;Cheng, Jinxin. And the article was included in Scientific Data in 2022.Electric Literature of C10H18O2 This article mentions the following:

The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds However, the qual. determination of trace volatile compounds is considered to be very challenging work. GC-Orbitrap-MS with high resolution and high sensitivity provided more possibilities for the determination of volatile compounds, but without the high-resolution mass spectral library. For accuracy of qual. determination in fruit wines by GC-Orbitrap-MS, a high-resolution mass spectral library, including 76 volatile compounds, was developed in this study. Not only the HRMS spectrum but also the exact ion fragment, relative abundance, retention indexes (RI), CAS number, chem. structure diagram, aroma description and aroma threshold (ortho-nasally) were provided and were shown in a database website (Food Flavor Laboratory, http://foodflavorlab.cn/). HRMS library was used to successfully identify the volatile compounds mentioned above in 16 fruit wines (5 blueberry wines, 6 goji berry wines and 5 hawthorn wines). The library was developed as an important basis for further understanding of trace volatile compounds in fruit wines. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Electric Literature of C10H18O2).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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. 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.Electric Literature of C10H18O2

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

Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing was written by Martinez-Garcia, Rafael;Mauricio, Juan Carlos;Garcia-Martinez, Teresa;Peinado, Rafael A.;Moreno, Juan. And the article was included in Food Chemistry in 2021.Related Products of 706-14-9 This article mentions the following:

A native veil-forming yeast and a com. yeast strain were used to elaborate sparkling wines by the Champenoise method with a grape variety traditionally used for the production of still wines. Wines aged on lees for fifteen months were sampled at five points and their physicochem. and sensory indexes were analyzed. Unsupervised and supervised statistical techniques were used to establish a comparison between 81 volatile compounds and eight odor descriptors (chem., fruity, floral, fatty, balsamic, vegetal, empyreumatic and spicy). Principal component anal. of both datasets showed good separation among the samples in relation to ageing time and yeast strain. By using a partial least squares regression-based criterion, 38 odor active compounds were selected as the most influential for the ageing factor and out of them, only 27 were unique to certain aroma descriptors. These results contribute to a better understanding of the aroma perception of sparkling wines. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Related Products of 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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. 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 706-14-9

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

Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread was written by Zong, Yao;Tian, Shuangqi;Zhang, Yan;Liu, Zixuan;Chen, Zhicheng. And the article was included in Journal of Food Processing and Preservation.HPLC of Formula: 706-14-9 This article mentions the following:

Highland barley has the nutritional characteristics of high protein, high fiber, high vitamin, low fat, and low sugar and is a high-quality cereal crop. In this study, the effect of highland barley powders with different peeling rates on the rheol. properties of dough and bread quality was studied. The ash content in QK0 was as high as 2.19%. After peeling, the ash content decreased significantly. The oil holding capacity of QK4-35% and QK5-35% was lower than that of the control group. From the perspective of health, it was beneficial to the production and promotion of food. The G′ and G” of samples QK4-35% and QK5-35% were relatively close to the control group. The creep and recovery abilities of samples QK4-35% and QK5-35% were better than other highland barley compound doughs. With the increase of the peeling rate of highland barley powder, the overall acceptability of highland barley bread samples increased from 34.9 to 60.1. Highland barley is rich in dietary fiber and β-glucan. To study the influences of highland barley with different peeling rates on the rheol. properties of dough and bread quality, highland barley powder was added with different peeling rates to bread flour. In general, it can be concluded that the addition of highland barley powder endows the bread with more unique flavor substances, thus making the bread more popular among consumers. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9HPLC of Formula: 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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. 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: 706-14-9

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

Construction of IsoVoc Database for the Authentication of Natural Flavours was written by Strojnik, Lidija;Hladnik, Joze;Weber, Nika Cvelbar;Koron, Darinka;Stopar, Matej;Zlatic, Emil;Kokalj, Doris;Strojnik, Martin;Ogrinc, Nives. And the article was included in Foods in 2021.Computed Properties of C10H18O2 This article mentions the following:

Flavor is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatog.-combustion-isotope ratio mass spectrometry (GC-C-IRMS) anal. of volatile fruit compounds, sampled using headspace-solid phase microextraction (HS-SPME), is used as a tool to differentiate between synthetic and naturally produced volatile aroma compounds (VOCs). The result is an extensive stable isotope database (IsoVoc-Isotope Volatile organic compounds) consisting of 39 authentic flavor compounds with well-defined origin: apple (148), strawberry (33), raspberry (12), pear (9), blueberry (7), and sour cherry (4) samples. Synthetically derived VOCs (48) were also characterised. Comparing isotope ratios of volatile compounds between distillates and fresh apples and strawberries proved the suitability of using fresh samples to create a database covering the natural variability in δ¹³C values and range of VOCs. In total, 25 aroma compounds were identified and used to test 33 flavoured com. products to evaluate the usefulness of the IsoVoc database for fruit flavor authenticity studies. The results revealed the possible falsification for several fruit aroma compounds In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Computed Properties of C10H18O2).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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. 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.Computed Properties of C10H18O2

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

Volatile compositions of strawberry fruit during shelf life using pre and postharvest hexanal treatment was written by Oz, Ayse Tuelin;Kafkas, Ebru. And the article was included in Journal of Food Processing and Preservation in 2022.Product Details of 706-14-9 This article mentions the following:

Changes in volatile compositions were determined in Rubygem strawberry variety related to pre and postharvest hexanal application during shelf life. For this concern, Rubygem variety was treated with hexanal vapor and spray applications which were, doses (0%, 0.01%, 0.02%) pre and postharvest after hexanal applications strawberry fruits were stored at 2°C and RH 90% conditions. Effects of hexanal spray and vapor applications of strawberry fruit volatile profiles were analyzed with HS-SPME/GC-MS techniques. Differences among treatments were identified in volatile compositions at 3 days intervals during 15 days of shelf life. The results showed that, hexanal application type and concentration effected the percentage of volatile composition of esters, ketones, terpens, alcs., acids, aldehydes, and others during shelf life. The hexanal application form and concentration were effected the amount and composition of volatiles of Rubygem strawberry fruit. As a result, hexanal spray application has important effects on ester percentage, however, hexanal vapor treatment increased the alcs. percentage of strawberries at the end of shelf life. Practical applications : Application of organic substances of hexanal pre and postharvest season has been successfully used due to their environmentally friendly effects. Hexanal is volatile gases, organic aldehydes which are the source of plant extract and used as food additives. There are many research on hexanal application to prevent microbial growth after harvest. In the present study, hexanal spray and vapor applications were used to determined the volatiles profile strawberries fruit during shelf life. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Product Details of 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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. 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 706-14-9

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

Aroma Properties of Cocoa Fruit Pulp from Different Origins was written by Bickel Haase, Thomas;Schweiggert-Weisz, Ute;Ortner, Eva;Zorn, Holger;Naumann, Susanne. And the article was included in Molecules in 2021.Synthetic Route of C10H18O2 This article mentions the following:

Cocoa pulp occurs as a byproduct of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active compounds of fresh cocoa fruit pulps from different origins were investigated by applying aroma extract dilution analyses in combination with gas chromatog.-mass spectrometry/olfactometry for identification. In total, 65 aroma-active compounds were determined in four different pulps originating from Indonesia, Vietnam, Cameroon, and Nicaragua. Vietnamese pulp showed the highest number of aroma-active regions, while Cameroonian pulp accounted for the lowest. Moreover, Cameroonian cocoa pulp showed the lowest FD factors. Overall, the odorants with the highest FD factors were trans-4,5-epoxy-(E)-decenal, 2- and 3-methylbutanoic acid, 3-(methylthio)propanal, 2-isobutyl-3-methoxypyrazine, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 4-vinyl-2-methoxyphenol, δ-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, dodecanoic acid, and linalool. This study provides insights into the aroma composition of fresh cocoa pulp from different origins for future food applications. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Synthetic Route of C10H18O2).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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. 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.Synthetic Route of C10H18O2

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

Valorization of perillaldehyde molecule contained in the essential oil of Ammodaucus leucotrichus Coss. from the Saharan zones of Morocco was written by Bouzekri, Omayma;El Gamouz, Sabah;Ghaleb, Adib;Amechrouq, Ali;El Idrissi, Mostafa;Choukrad, M’barek. And the article was included in Journal of Microbiology, Biotechnology and Food Sciences in 2022.Reference of 706-14-9 This article mentions the following:

The aim of this work is to valorise the species Ammodaucus leucotrichus Coss which is known by its abundance in perillaldehyde. The plant material was collected from two regions in Morocco: Errachidia and Smara region, then was hydrodistd. The essential oils (EOs) obtained were firstly characterized by gas chromatog. coupled to mass spectrometry (GC-MS). Secondly the EO with the major component is the perillaldehyde was used as starting material to semi-synthesize three p-menthane monoterpenoids. The semi-synthesized compounds from perillaldehyde were studied for their docking behavior against Lung Cancer with the crystallog. structure of the kinase domain of EGFR protein using surflex-docking. The GC/MS anal. of essential oils, showed a total of 25 components accounts 99.51% for Errachidia′s EO while 28 components account for 99.83% for Smara′s EO. GC/MS anal. showed that perillaldehyde is the major components in the EO of Errachidia with a percentage of 74.71%. For this purpose, Errachidia′s EO was used to semi-synthesize the perilla alc., the perillic acid, and the perillartine. The three compounds were obtained in good yield, their structures were confirmed by GC/MS and IR (IR). The mol. docking study showed a good binding affinity between the perilla alc. (POH) and the lung cancer receptor than perillic acid and perillartine. The species Ammodaucus leucotrichus Coss. could be considered a promising source of p-menthan monoterpenoids, known for their anticancerous properties. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Reference of 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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.Reference of 706-14-9

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

Site-directed mutagenesis identified the key active site residues of alcohol acyltransferase PpAAT1 responsible for aroma biosynthesis in peach fruits was written by Song, Zhi-zhong;Peng, Bin;Gu, Zi-xia;Tang, Mei-ling;Li, Bei;Liang, Mei-xia;Wang, Li-min;Guo, Xiao-tong;Wang, Jian-ping;Sha, Yu-fen;Zhang, Hong-xia. And the article was included in Horticulture Research in 2021.Reference of 706-14-9 This article mentions the following:

Abstract: The aroma of peach fruit is predominantly determined by the accumulation of γ-decalactone and ester compounds A previous study showed that the biosynthesis of these aroma compounds in peach fruit is catalyzed by PpAAT1, an alc. acyltransferase. In this work, we investigated the key active site residues responsible for γ-decalactone and ester biosynthesis. A total of 14 candidate amino acid residues possibly involved in internal esterification and 9 candidate amino acid residues possibly involved in esterification of PpAAT1 were assessed via site-directed mutagenesis. Analyzes of the in vitro enzyme activities of PpAAT1 and its site-directed mutant proteins (PpAAT1-SMs) with different amino acid residue mutations as well as the contents of γ-decalactone in transgenic tobacco leaves and peach fruits transiently expressing PpAAT1 and PpAAT1-SMs revealed that site-directed mutation of H165 in the conserved HxxxD motif led to lost enzymic activity of PpAAT1 in both internal esterification and its reactions, whereas mutation of the key amino acid residue D376 led to the total loss of γ-decalactone biosynthesis activity of PpAAT1. Mutations of 9 and 7 other amino acid residues also dramatically affected the enzymic activity of PpAAT1 in the internal esterification and esterification reactions, resp. Our findings provide a biochem. foundation for the mech. biosynthesis of γ-decalactone and ester compounds catalyzed by PpAAT1 in peach fruits, which could be used to guide the mol. breeding of new peach species with more favorable aromas for consumers. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Reference of 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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. 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.Reference of 706-14-9

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

Site-directed mutagenesis identified the key active site residues of alcohol acyltransferase PpAAT1 responsible for aroma biosynthesis in peach fruits was written by Song, Zhi-zhong;Peng, Bin;Gu, Zi-xia;Tang, Mei-ling;Li, Bei;Liang, Mei-xia;Wang, Li-min;Guo, Xiao-tong;Wang, Jian-ping;Sha, Yu-fen;Zhang, Hong-xia. And the article was included in Horticulture Research in 2021.Reference of 706-14-9 This article mentions the following:

Abstract: The aroma of peach fruit is predominantly determined by the accumulation of γ-decalactone and ester compounds A previous study showed that the biosynthesis of these aroma compounds in peach fruit is catalyzed by PpAAT1, an alc. acyltransferase. In this work, we investigated the key active site residues responsible for γ-decalactone and ester biosynthesis. A total of 14 candidate amino acid residues possibly involved in internal esterification and 9 candidate amino acid residues possibly involved in esterification of PpAAT1 were assessed via site-directed mutagenesis. Analyzes of the in vitro enzyme activities of PpAAT1 and its site-directed mutant proteins (PpAAT1-SMs) with different amino acid residue mutations as well as the contents of γ-decalactone in transgenic tobacco leaves and peach fruits transiently expressing PpAAT1 and PpAAT1-SMs revealed that site-directed mutation of H165 in the conserved HxxxD motif led to lost enzymic activity of PpAAT1 in both internal esterification and its reactions, whereas mutation of the key amino acid residue D376 led to the total loss of γ-decalactone biosynthesis activity of PpAAT1. Mutations of 9 and 7 other amino acid residues also dramatically affected the enzymic activity of PpAAT1 in the internal esterification and esterification reactions, resp. Our findings provide a biochem. foundation for the mech. biosynthesis of γ-decalactone and ester compounds catalyzed by PpAAT1 in peach fruits, which could be used to guide the mol. breeding of new peach species with more favorable aromas for consumers. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Reference of 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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. 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.Reference of 706-14-9

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