Tag: M.W=250-300

Sousa, Antonio published the artcileGeographical differentiation of apple ciders based on volatile fingerprint, Name: Ethyl pentadecanoate, the main research area is apple cider volatile fingerprint geog differentiation; Apple varieties (Malus domestica); Geographical regions; Markers; Volatile organic compounds.

With the globalization of food trade, its traceability and genuineness becomes increasingly more difficult. Therefore, it is necessary to develop anal. tools to define the authenticity and genuineness of food-derived products. In the current work, headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools was used to establish the volatile fingerprint of apple ciders produced in different geog. regions of Madeira Island, in order to define their typicity and to identify putative geog. markers. A total of 143 volatile organic compounds (VOCs) belonging to different chem. families have been identified, of which 28 were found in all apple ciders independently of geog. region. Esters, terpenic and furanic compounds presented on average a higher contribution for the total volatile fingerprint in cider produced in northern region of the Island, whereas alcs., acids, volatile phenols, carbonyl compounds and lactones in cider from southern region. Considering the relative areas of the VOCs, 43 revealed statistically significant differences (p < 0.001) between geog. regions, and 11 between northern and southern regions. A clear differentiation among cider-producing regions was observed on the developed partial least squares-discriminant anal. (PLS-DA) model. Two alcs. (1-hexanol, 1-octanol), 6 esters (Me acetate, (Z)-3-hexen-1-ol acetate, Et hexanoate, Et nonanote, Et octanoate, isoamyl octanoate) and 1 terpenic compound (limonene), can be considered putative geog. markers due to their discriminatory ability. The results obtained recognize the specific and typical geog. characteristics of the cider, which will allow the forthcoming guarantee for the construction of a sustainable platform for the establishment of the authenticity and typicality of the regional cider. Food Research International published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Name: Ethyl pentadecanoate.

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

Yang, Yurong published the artcileCharacterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera, Quality Control of 41114-00-5, the main research area is Saccharomycopsis fibuligera aroma compound sweet rice alc beverage fermentation; Key aroma compounds; Saccharomycopsis fibuligera; Sweet rice alcoholic beverage.

This study aimcharacterization of key aroma compounds of sweet rice alc. beverage fermented with Saccharomycopsis fibuligeras to examine the effect of the non-Saccharomyces yeast Saccharomycopsis fibuligera on the sensory quality and flavor characteristics of a sweet rice alc. beverage. The strain S. fibuligera was isolated from a traditional Chinese hand-made starter with the purpose to improving sweet rice wine fragrance. Here, sweet rice wines were produced by six combinations of three species of fermentation strains, including S. fibuligera, Rhizopus and Saccharomyces cerevisiae, for evaluation. The study results showed significant diversities within these rice wines based on indicators including the score of quant. descriptive anal. and volatile variety and content as well as odor activity value (OAV). Quant. results showed that 43 volatile compounds were identified by headspace-solid phase microextraction with gas chromatog.-mass spectrometry among samples. Based on the principal component anal. and OAV calculation, the two samples (S-2 and S-3) fermented with S. fibuligera and Rhizopus possessed high scores and were distinguished from the others, and Et butanoate, Et hexanoate, β-phenylethyl alc. and 1-octen-3-one with high OAVs were responsible for the key aroma of sweet rice wine fermented with S. fibuligera. Co-inoculating S. fibuligera, Rhizopus or/and S. cerevisiae generated more pleasant aroma compounds in a sweet rice alc. beverage than when inoculated individually.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Quality Control of 41114-00-5.

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

Acharya, Pratibha published the artcilePostharvest Storage and Growing Environments Affect the Volatile Compounds Profile of Triploid and Diploid Watermelons, Quality Control of 41114-00-5, the main research area is triploid diploid watermelon growth storage volatile compound.

Existing study about the volatile composition of watermelon that occur with storage, cultivars, and growing location are scarce. Due to the close relationship between aroma and quality characteristics, it is imperative to investigate the changes in the volatile profile of watermelon. The objective of this study was to assess the volatile profile using solid phase microextraction (SPME) in watermelon fruit (diploid and triploid) harvested from five different growing environments and stored at room temperature for up to twenty days (d). A total 87 volatile compounds were identified and quantified from the watermelon of two varieties Riverside (diploid) and Maxima (triploid). In both cultivars, alcs. and aldehydes were the main dominating compounds followed by ketones. Among all the locations, Snook and Grapeland grown watermelon had the higher total volatile content. Similarly, total volatile content of fresh watermelon samples harvested from all the locations was higher in Maxima as compared to Riverside variety. Irresp. of cultivars, average relative content of alc. was high at 10 d of storage period compared to the fresh watermelon samples while aldehyde content was reduced at 10 d. Multivariate anal. demonstrated the distinct separation among the cultivars, storage period and the growing environments. These observations indicated the differential impacts that growing environments and the postharvest factor can have on the volatile component of watermelon.

ACS Symposium Series published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Quality Control of 41114-00-5.

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

Ding, Wenwu published the artcileCharacterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju, Name: Ethyl pentadecanoate, the main research area is alc ester volatile compound doubanjiang meju closed open fermentation.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling anal. of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, resp. Compared with the OFD, more diversity and higher concentrations of alcs. and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, resp., by the combined anal. of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p < 0.05) by quant. descriptive anal. (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC-O. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. European Food Research and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Name: Ethyl pentadecanoate.

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

Zheng, Qiaoran published the artcileEffects of drying methods on colour, amino acids, phenolic profile, microstructure and volatile aroma components of Boletus aereus slices, Name: Ethyl pentadecanoate, the main research area is Boletus phenolics microstructure amino protocatechuic acid alochol antioxidant.

This study is to investigate the effects of hot air drying (HD) at 60-80°C (HD-60, HD-70 and HD-80), microwave pretreatment combined with HD (MHD), ultrasound pretreatment combined with HD (UHD) and vacuum freeze drying (FD) on the quality of Boletus aereus slices. Key characteristics, including color, free amino acids, microstructure, volatile aroma components, phenolic profile and antioxidant activity, were studied. Amongst these drying methods, FD was the best way to preserve color and volatiles of Boletus aereus slices. Fifteen amino acids were detected in Boletus aereus slices, and HD-60 showed a higher content of total amino acids than other drying regimes. Two phenolic acids were identified in Boletus aereus slices, namely, protocatechuic acid and p-hydroxybenzoic acid. MHD presented the highest content of phenolic compounds, followed by FD. Antioxidant capacity was pos. correlated with phenolic compounds of Boletus aereus slices. Moreover, the cell structure of Boletus aereus slices was damaged after drying, and FD had a more porous structure than other drying methods. These results will be beneficial to the further industrial production of Boletus aereus slices.

International Journal of Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Name: Ethyl pentadecanoate.

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

Li, Ruirui published the artcileEffects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead, Product Details of C17H34O2, the main research area is Saccharomyces honey flavor volatile mead.

This study examined the effects of honey varieties and non-Saccharomyces cerevisiae (Torulaspora delbrueckii and Kluyveromyces thermotolerans) on the flavor volatiles of mead. Five different types of mead were prepared from the honey varieties: vitex, acacia, linden, multifloral, and jujube. Among them, multifloral mead had the highest alc. content, and acacia mead had the highest ester and acid content. As for the effect of non-Saccharomyces yeasts, vitex mead fermented with EC1118 exhibited the highest volatile-compound content, T. delbrueckii had the highest alc. content (especially isopentanol and α-phenylethyl alc.), and K. thermotolerans had the highest Et acetate and n-decanoic acid content. EC1118 had different effects on the flavor-volatile content of the two non-Saccharomyces cerevisiae fermented meads. Moreover, principal component anal. (PCA) and sensory anal. revealed considerable differences among the aroma components of the mead, which confirmed major differences among the aroma substances detected in this study.

Journal of the American Society of Brewing Chemists published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.

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

Quan, Hongping published the artcileThe effect of hydrogen bonds between flow improvers with asphaltene for heavy crude oil, Recommanded Product: Dodecyl 2-methylacrylate, the main research area is asphaltene heavy crude oil hydrogen bond flow improver.

A series of chem. products with characteristic groups in mol. structures were synthesized as novel flow improvers (FIs) for heavy asphaltenic crude oil. The rheol. measurement results showed that the FI-5 could behave the better performance in improving fluidity of heavy oil than FI-2 due to the former could form stronger hydrogen bonds with asphaltene in oil, which was confirmed through Fourier transform IR spectroscopy (FTIR) and energy of simulating studies. Furthermore, X-ray diffraction (XRD) anal. results demonstrated that two products altered asphaltene structure at different degree through hydrogen bonding interaction, and the aggregation-dispersion effect of FIs on asphaltene were resp. obtained through scanning electron microscope (SEM), which beneficially weakened the stable structure of asphaltene in the heavy crude oil system. Hence, the mechanisms were tried to propose that could explain the phenomenon in rheol. measurement why FI-2 was not as good as FI-5 in improving fluidity of heavy oil. Results also indicated that the asphaltene content and aggregation structure in oils were vital parameters for its viscosity.

Fuel published new progress about Aromatic compounds Role: OCU (Occurrence, Unclassified), OCCU (Occurrence). 142-90-5 belongs to class esters-buliding-blocks, name is Dodecyl 2-methylacrylate, and the molecular formula is C16H30O2, Recommanded Product: Dodecyl 2-methylacrylate.

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

Ji, Xiaoyue published the artcileInvestigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis, Computed Properties of 41114-00-5, the main research area is Chinese fermented soybean curd volatile component HSSPME GCMS.

Volatile flavor substances in com. sufu samples of different brands were investigated by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Principal component anal. and cluster anal. of volatile substances for evaluating and distinguishing between nine com. sufu samples were carried out. The results were that a total of 36-six volatiles were identified successfully in nine different brands of sufu, including 7 alcs., 22 esters, and 6 other organic compounds Sufu can be classified into five categories by cluster anal. according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. HS-SPME-GC/MS combined with multivariate statistical anal. was developed to comprehensively compare volatile components in nine brands of com. sufu with large market share in China. The anal. results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chem. substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products.

Journal of Food Processing and Preservation published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

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

Pan, Zhenxue published the artcileHigh strength and microwave-absorbing polymer-derived SiCN honeycomb ceramic prepared by 3D printing, Application of Trimethylolpropane triacrylate, the publication is Journal of the European Ceramic Society (2022), 42(4), 1322-1331, database is CAplus.

The combination of 3D printing technol. and polymer-derived ceramic route provides an attractive strategy to construct microwave-absorbing honeycomb with fine structure through flexible process. However, preparation of honeycomb ceramics with both excellent mech. and microwave-absorbing properties is still challenging. Herein, SiCN honeycomb ceramic was fabricated by stereolithog. from UV curable polymeric precursor consisting of polysilazane and multifunctional acrylates. By optimizing the multifunctional acrylates and its ratio, the decomposition of organic moiety and the ceramization process of precursor are matched, rendering the achieved ceramic with high compactness. The hardness and specific compressive strength of SiCN honeycomb ceramic reach as high as 14.3 GPa and 333.3 MPa/(g·cm3), resp. Meanwhile, at low pyrolysis temperature, the copolymerized acrylate and polysilazane that formed during curing process was converted to free-carbon nanodamins in-situ, which endows SiCN honeycomb ceramic with the min. reflection loss of -49.0 dB, namely microwave absorption rate over 99.99%.

Journal of the European Ceramic Society published new progress about 15625-89-5. 15625-89-5 belongs to esters-buliding-blocks, auxiliary class Polymerization Reagents,Crosslinkers, name is Trimethylolpropane triacrylate, and the molecular formula is C15H20O6, Application of Trimethylolpropane triacrylate.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Kuwabe, Shin-itsu published the artcilePalladium-Catalyzed Intramolecular C-O Bond Formation, HPLC of Formula: 115314-17-5, the publication is Journal of the American Chemical Society (2001), 123(49), 12202-12206, database is CAplus and MEDLINE.

A number of oxygen heterocycles were synthesized using the palladium-catalyzed intramol. etherification of aryl halides by employing di-tert-butylphosphinobiaryl ligands. The reaction proceeds under mild conditions using weak bases such as Cs₂CO₃ or K₃PO₄. A variety of functional groups are tolerated in the reaction, and enantioenriched alcs. can be coupled without erosion of optical purity. The mildness of the reaction conditions allows for the use of polyfunctionalized substrates. This method was used as the key step in the synthesis of MKC-242, an antidepressant currently in clin. trials. The synthesis of MKC-242 was achieved in 40% overall yield from com. available sesamol and acrylonitrile.

Journal of the American Chemical Society published new progress about 115314-17-5. 115314-17-5 belongs to esters-buliding-blocks, auxiliary class Epoxides,Chiral,Nitro Compound,Sulfonate,Benzene, name is (R)-Oxiran-2-ylmethyl 3-nitrobenzenesulfonate, and the molecular formula is C9H9NO6S, HPLC of Formula: 115314-17-5.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics