Category: 85-91-6

On June 30, 2021, Zheng, Guodong; Chao, Yingxin; Liu, Mengshi; Yang, Yuhua; Zhang, Dedong; Wang, Kanghui; Tao, Yiwen; Zhang, Jianye; Li, Yongmei; Wei, Minyan published an article.Formula: C9H11NO2 The title of the article was Evaluation of dynamic changes in the bioactive components in Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachi’) under different harvesting and drying conditions. And the article contained the following:

BACKGROUND : The Citrus reticulata ‘Chachi’ pericarp (CRCP) is one cultivar of Citri Reticulatae Pericarpium (Chenpi), which is widely applied in medicine and food. To determine the potential value of CRCP harvested at different stages and subjected to different drying processes, the dynamic changes in the bioactive components were profiled and evaluated in this study. RESULTS : The contents of all non-volatile components, i.e. synephrine, limonin, phenolic acids and flavonoids, decreased with delayed harvest time. The volatiles thujene, α-pinene, β-pinene, D-citronellol, D-citronellal, decanal, linalool, geraniol, L-cis-carveol, terpinen-4-ol, α-terpineol, carvacrol, perillaldehyde, Me 2-(methylamino)benzoate and D-limonene were considered the characteristic components for distinguishing CRCP harvested at different stages. Phenolic acids, synephrine and limonin were stable at different drying temperatures; however, high-temperature drying at 60°C induced a significant transformation in the flavonoids (especially polymethoxyflavones) and volatile substances in CRCP. CONCLUSIONS : The results suggested that most of the bioactive components declined with the growth of Citrus reticulata ‘Chachi’. And it is believed that the fresh peel should be naturally sun-dried or dried at low temperature (30 or 45°C) rather than at high temperature (60°C) to prevent excessive loss of nutrients. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Formula: C9H11NO2

The Article related to citrus bioactive component harvesting drying medicine food, citrus reticulata ‘chachiâ€?pericarp (crcp), bioactive components, drying process, harvest period, Food and Feed Chemistry: Analysis and other aspects.Formula: C9H11NO2

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On December 1, 2016, Duan, Li; Guo, Long; Dou, Li-Li; Zhou, Chang-Lin; Xu, Feng-Guo; Zheng, Guo-Dong; Li, Ping; Liu, E-Hu published an article.Product Details of 85-91-6 The title of the article was Discrimination of Citrus reticulata Blanco and Citrus reticulata ‘Chachi’ by gas chromatograph-mass spectrometry based metabolomics approach. And the article contained the following:

Citri Reticulatae Pericarpium, mainly including the pericarp of Citrus reticulata Blanco and the pericarp of Citrus reticulata ‘Chachi’, has been consumed daily as food and dietary supplement for centuries. In this study, GC-MS based metabolomics was employed to compare comprehensively the volatile constituents in Citrus reticulata Blanco and Citrus reticulata ‘Chachi’. Principal component anal. and orthogonal partial least squares discrimination anal. indicated that samples could be distinguished effectively from one another. Fifteen metabolites were finally identified for use as chem. markers in discrimination of Citri Reticulatae Pericarpium samples. The antimicrobial activity against Gram-neg. and Gram-pos. bacteria of the volatile oil from Citrus reticulata Blanco and Citrus reticulata ‘Chachi’ was investigated preliminarily. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Product Details of 85-91-6

The Article related to citrus discrimination gc ms metabolmics, antimicrobial activity, citri reticulatae pericarpium, gas chromatography mass spectrometry, metabolomics, Food and Feed Chemistry: Analysis and other aspects.Product Details of 85-91-6

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On October 21, 2016, Li, Pei; Zeng, Su-Ling; Duan, Li; Ma, Xiao-Dong; Dou, Li-Li; Wang, Lan-Jin; Li, Ping; Bi, Zhi-Ming; Liu, E-Hu published an article.Quality Control of Methyl N-Methylanthranilate The title of the article was Comparison of Aurantii Fructus Immaturus and Aurantii Fructus based on multiple chromatographic analysis and chemometrics methods. And the article contained the following:

To get a better understanding of the bioactive constituents in Aurantii Fructus Immaturus (AFI) and Aurantii Fructus (AF), in the present study, a comprehensive strategy integrating multiple chromatog. anal. and chemometrics methods was firstly proposed. Based on segmental monitoring, a high-performance liquid chromatog. (HPLC)-variable wavelength detection method was established for simultaneous quantification of ten major flavonoids, and the quant. data were further analyzed by hierarchical cluster anal. (HCA) and principal component anal. (PCA). A strong cation exchange-high performance liquid chromatog. (SCX-HPLC) method combined with t-test and one-way anal. of variance (ANOVA) was developed to determine synephrine, the major alkaloid in AFI and AF. The essential oils were analyzed by gas chromatog.-mass spectrometry (GC-MS) and further processed by partial least squares discrimination anal. (PLS-DA). The results indicated that the contents of ten flavonoids and synephrine in AFI were significantly higher than those in AF, and significant difference existed in samples from different geog. origins. Also, 9 differential volatile constituents detected could be used as chem. markers for discrimination of AFI and AF. Collectively, the proposed comprehensive anal. might be a well-acceptable strategy to evaluate the quality of traditional citrus herbs. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Quality Control of Methyl N-Methylanthranilate

The Article related to citrus ripening flavonoid gc ms hplc chemometric, aurantii fructus, aurantii fructus immaturus, chemometrics methods, chromatographic analysis, Food and Feed Chemistry: Analysis and other aspects.Quality Control of Methyl N-Methylanthranilate

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On August 15, 2022, An, Huimin; Ou, Xingchang; Zhang, Yangbo; Li, Shi; Xiong, Yifan; Li, Qin; Huang, Jianan; Liu, Zhonghua published an article.COA of Formula: C9H11NO2 The title of the article was Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology. And the article contained the following:

The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds In this study, seventy volatile compounds of jasmine tea scented by different scenting technol. were analyzed qual. and quant. by gas chromatog.-mass spectrometry (GC-MS). And seven compounds were identified as the key volatile compounds by weighted gene co-expression network anal. (WGCNA), orthogonal partial least squares discriminant anal. (OPLS-DA) and odor activity value (OAV). According to the equation describing seven key volatile compounds and quality of jasmine tea, the optimal scenting technol. was obtained, i.e., the amount of flowers (AF) was 65-78%, scenting time (ST) was 15-17 h, and scenting temperature (SW) was 35-40°C. This study lays a foundation for the study of aroma characteristics of jasmine tea, and guides enterprises to improve jasmine tea processing technol. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).COA of Formula: C9H11NO2

The Article related to volatile aroma jasmine tea, aroma quality, jasmine tea, scenting technology, volatile compounds, weighted gene co-expression network analysis, Food and Feed Chemistry: Analysis and other aspects.COA of Formula: C9H11NO2

Referemce:
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Ester – an overview | ScienceDirect Topics

On September 30, 2021, Zhang, Wenji; Cao, Junxi; Li, Zhigang; Li, Qiuhua; Lai, Xingfei; Sun, Lingli; Chen, Ruohong; Wen, Shuai; Sun, Shili; Lai, Zhaoxiang published an article.Application of 85-91-6 The title of the article was HS-SPME and GC/MS volatile component analysis of Yinghong Number 9 dark tea during the pile fermentation process. And the article contained the following:

Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong Number 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, resp. β-ionone, phenylethyl alc., and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theor. basis for process and quality improvement of Yinghong Number 9. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Application of 85-91-6

The Article related to camellia hs spme gc ms volatile component fermentation, aromatic components, camellia sinensis, dark tea, pile fermentation, Food and Feed Chemistry: Beverages and other aspects.Application of 85-91-6

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Lu, Yuyun; Tan, Chin-Wan; Chen, Dai; Liu, Shao-Quan published an article in 2018, the title of the article was Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages.HPLC of Formula: 85-91-6 And the article contains the following content:

The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three com. probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/mL. The star fruit juice fermented by L. rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L. helveticus (4.76) and L. paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcs., and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).HPLC of Formula: 85-91-6

The Article related to star fruit juice probiotic lactobacilli aroma, averrhoa carambola, lactobacillus, probiotics, star fruit, Food and Feed Chemistry: Beverages and other aspects.HPLC of Formula: 85-91-6

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

Chen, Meichun; Zhu, Yujing; Liu, Bo; Chen, Zheng; Zheng, Jiangmin; Guan, Mindan; Shi, Huai; Wang, Yanna; Yang, Wenwen published an article in 2017, the title of the article was Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes.Application of 85-91-6 And the article contains the following content:

Chinese jasmine tea, a type of flower-scented tea, is produced by repeatedly mixing the base tea with the aromatic flowers of Jasminum sambac. The aim of this study was to analyze the changes in the volatiles, chem. components, and antioxidant activities of Chinese jasmine tea during six rounds of the scenting processes. The results indicated that benzyl alc., linalool, benzyl acetate, (Z)-3-hexenyl benzoate, Me anthranilate, indole, and α-farnesene were seven major volatile compounds of jasmine tea. Moreover, the total amount of the volatile compounds increased gradually with increasing scenting rounds. The absorption of linalool became saturated quickly, while those of the other six major volatile compounds exhibited nearly linear increases throughout all six repeated scenting rounds. Importantly, the value of the jasmine tea flavor index, an evaluating indicator of the aroma quality, gradually increased with the progression of the repeated scenting rounds. The change of each detected taste component was less than 15% during six rounds of the scenting process. The antioxidant activities of the tea samples decreased in the first two rounds and later increased in the succeeding four rounds of the scenting process. However, the antioxidant activity of the finished tea was lower than that of the base tea, being significantly correlated with the change of catechin concentration The findings provided insight into the changes in the volatiles, chem. components, and antioxidant activity of Chinese jasmine green tea during the repetitious scenting process, which could provide beneficial insight on improving the quality grade of the tea. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Application of 85-91-6

The Article related to jasminum tea scenting process volatile oil chem component antioxidant, Food and Feed Chemistry: Beverages and other aspects.Application of 85-91-6

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

On May 30, 2022, Wang, Jiatong; Shi, Jiang; Zhu, Yin; Ma, Wanjun; Yan, Han; Shao, Chenyang; Wang, Mengqi; Zhang, Yue; Peng, Qunhua; Chen, Yuqiong; Lin, Zhi published an article.Category: esters-buliding-blocks The title of the article was Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’. And the article contained the following:

Citrus-white teas (CWs), which possess a balanced flavor of tea and citrus, are becoming more popular worldwide; however, their characteristic flavor and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco’Chachiensis’ and Camellia sinensis ‘Fudingdabai’ were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatog.-mass spectrometry (GC-MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/MS, significant differences were compared, and their odor activity values (OAVs) were calculated Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg resp.) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavor crucial contributors which all possessed > 1 OAVs, particularly limonene (72919 in CW-A) and trans-β-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chem. and the potential aroma interactions will offer insights into tea blending technologies. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Category: esters-buliding-blocks

The Article related to citrus camellia white tea odorant flavor, aroma quantification, characterized odourants, citrus-white tea, odour activity value, sbse-gc-o/ms, Food and Feed Chemistry: Beverages and other aspects.Category: esters-buliding-blocks

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

On December 21, 2020, Omaiye, Esther E.; Luo, Wentai; McWhirter, Kevin J.; Pankow, James F.; Talbot, Prue published an article.Synthetic Route of 85-91-6 The title of the article was Electronic Cigarette Refill Fluids Sold Worldwide: Flavor Chemical Composition, Toxicity, and Hazard Analysis. And the article contained the following:

Flavor chems. in electronic cigarette (EC) fluids, which may neg. impact human health, have been studied in a limited number of countries/locations. To gain an understanding of how the composition and concentrations of flavor chems. in ECs are influenced by product sale location, we evaluated refill fluids manufactured by one company (Ritchy LTD) and purchased worldwide. Flavor chems. were identified and quantified using gas chromatog./mass spectrometry (GC/MS). We then screened the fluids for their effects on cytotoxicity (MTT assay) and proliferation (live-cell imaging) and tested authentic standards of specific flavor chems. to identify those that were cytotoxic at concentrations found in refill fluids. A total of 126 flavor chems. were detected in 103 bottles of refill fluid, and their number per/bottle ranged from 1-50 based on our target list. Two products had none of the flavor chems. on our target list, nor did they have any nontargeted flavor chems. A total of 28 flavor chems. were present at concentrations ≥1 mg/mL in at least one product, and 6 of these were present at concentrations ≥10 mg/mL. The total flavor chem. concentration was ≥1 mg/mL in 70% of the refill fluids and ≥10 mg/mL in 26%. For sub-brand duplicate bottles purchased in different countries, flavor chem. concentrations were similar and induced similar responses in the in vitro assays (cytotoxicity and cell growth inhibition). The levels of furaneol, benzyl alc., ethyl maltol, Et vanillin, corylone, and vanillin were significantly correlated with cytotoxicity. The margin of exposure calculations showed that pulegone and estragole levels were high enough in some products to present a nontrivial calculated risk for cancer. Flavor chem. concentrations in refill fluids often exceeded concentrations permitted in other consumer products. These data support the regulation of flavor chems. in EC products to reduce their potential for producing both cancer and noncancer toxicol. effects. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Synthetic Route of 85-91-6

The Article related to electronic cigarette fluid flavor toxicity hazard, Toxicology: Methods (Including Analysis) and other aspects.Synthetic Route of 85-91-6

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

On August 31, 2017, Bodner, Michaela; Vagalinski, Boyan; Makarov, Slobodan E.; Raspotnig, Guenther published an article.Electric Literature of 85-91-6 The title of the article was Methyl N-methylanthranilate: major compound in the defensive secretion of Typhloiulus orpheus (Diplopoda, Julida). And the article contained the following:

The defensive secretion of the julid diplopod Typhloiulus orpheus contains Me N-methylanthranilate (MNMA), an ester of N-methylanthranilic acid that comprises more than 99% of secretion of this species. MNMA is accompanied by small amounts of Me anthranilate and two benzoquinones (2-methyl-1,4-benzoquinone and 2-ethyl-1,4-benzoquinone, resp.). MNMA is a known intermediate in the biosynthesis of both benzoquinones (as present in defensive secretions of juliformians) and glomerin-like quinazolines (chem. defense in Glomerida). The compound may have evolved independently in the pathway to glomeridan chem., or may even represent a pivotal branching point in the pathway to different chem. classes of diplopod defensive chem. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Electric Literature of 85-91-6

The Article related to methyl n methylanthranilate typhloiulus orpheus, chemical defense, julidae, methyl n-methylanthranilate, quinone millipedes, Plant Biochemistry: Development and Aging and other aspects.Electric Literature of 85-91-6

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