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Relevant bibliographies by topics / Benzyl hexanoate

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Journal articles

Academic literature on the topic 'Benzyl hexanoate'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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Journal articles on the topic "Benzyl hexanoate"

1

Annalakshmi, Subramanian, and Kasi Pitchumani. "Selectivity in photolysis of benzyl acetate and benzyl hexanoate upon cyclodextrin complexation." Journal of Photochemistry and Photobiology A: Chemistry 184, no. 1-2 (2006): 34–43. http://dx.doi.org/10.1016/j.jphotochem.2006.03.017.

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2

Wang, Guo Chang, Hai Yan Liang, Xiao Ling Sun, and Zong Mao Chen. "Antennal Olfactory Responses of Apanteles Sp. (Hymenoptera：Braconidae) to Herbivore-Induced Plant Volatiles." Advanced Materials Research 393-395 (November 2011): 604–7. http://dx.doi.org/10.4028/www.scientific.net/amr.393-395.604.

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Antennal olfactory responses of the parasitoid, Apanteles sp. (Hymenoptera: Braconidae), to 13 host-induced volatile compounds were measured by electroantennogram (EAG) techniques. Dose response curves of EAG indicated that compared with males, females showed significantly stronger EAG responses to (Z)-3-hexenal, (E)-2-hexenal, (Z)-3-hexen-1-ol, (Z)-3-hexenyl acetate, (Z)-3-hexenyl-hexanoate and Benzyl nitrile. Among plant volatiles tested, the females were most sensitive to 100μM (Z)-3-hexen-1-ol, while the males were more sensitive to 100μM (E)-2-hexenal. The results show that the wasp is ab

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3

Magsi, Fida Hussain, Zongxiu Luo, Yingjie Zhao, et al. "Electrophysiological and Behavioral Responses of Dasychira baibarana (Lepidoptera: Lymantriidae) to Tea Plant Volatiles." Environmental Entomology 50, no. 3 (2021): 589–98. http://dx.doi.org/10.1093/ee/nvab016.

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Abstract Tea black tussock moth, Dasychira baibarana (Matsumura) (Lepidoptera: Lymantriidae), is a devastating pest species of the tea plant in China. Here, we evaluated the responses of D. baibarana to tea plant volatiles using gas chromatography coupled electroantennographic detection (GC–EAD), eleclectroantennography (EAG), and a Y-tube olfactometer. In total, 11 of 18 analyzed compounds elicited GC–EAD responses from test insects. GC–EAD bio-active compounds were further investigated using EAG and behavioral responses. In the EAG analysis, male moths had significantly greater responses to

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4

Hou, Zhiwei, Ziyue Chen, Le Li, et al. "Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses." Foods 13, no. 17 (2024): 2653. http://dx.doi.org/10.3390/foods13172653.

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Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac, Osmanthus fragrans, Michelia alba, and Rosa rugosa), gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC–IMS and GC–MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds,

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5

M., S. M. Kamil, Manikandan K., P. Elangovan S., and K. Cheralathan K. "Preparation and catalytic activity of mesoporous Al-SBA-16 solid acid catalysts." Journal of Indian Chemical Society Vol. 92, May 2015 (2015): 721–23. https://doi.org/10.5281/zenodo.5703038.

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Materials Chemistry Division, School of Advanced Sciences, VIT University, Vellore-632 014, Tamilnadu, India <em>E-mail </em>: cheralathan.k@vit.ac.in Department of Chemical System Engineering, The University of Tokyo, Tokyo, Japan Mesoporous aluminosilicates with Si/Al ratio = 50 have been synthesized from SBA-16 by post synthetic aluminum incorporation into the silica framework. The aluminum sources used for Al incorporation were aluminum isoproproxide and sodium aluminate. Characterization by low angle XRD and N<sub>2</sub> adsorption has been carried out for the confirmation of 3D cubic po

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6

Chen, Qincao, Penghui Yu, Ziyi Li, et al. "Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea." Foods 12, no. 19 (2023): 3702. http://dx.doi.org/10.3390/foods12193702.

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Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography–mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fr

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7

Qiao, Yening, Jinfeng Bi, Qinqin Chen, et al. "Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS." Journal of Food Quality 2021 (August 30, 2021): 1–15. http://dx.doi.org/10.1155/2021/9958414.

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A combined untargeted and targeted approach was established for fingerprinting volatile organic compounds in winter jujubes from eight regions of China. Volatiles, including alcohols, aldehydes, acids, esters, and alkenes, were identified by gas chromatography-ion mobility spectrometry (GC-IMS). Benzyl alcohol, octanoic acid, 2-hexenal, linalool, 2-nonenal, and ethyl decanoate were the most common compounds present in all jujubes. Principal component analysis (PCA) from GC-IMS and untargeted E-nose showed that the main volatile organic compounds (VOCs) of most jujubes were similar. The volatil

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8

Lutskova, Viktoriia, and Irina Martirosyan. "Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine." Fermentation 7, no. 1 (2021): 7. http://dx.doi.org/10.3390/fermentation7010007.

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Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromatic compounds in experimental icewines produced from the grape varieties Rkatsiteli, Telti kuruk, Marselan, and Moldova that had been picked in the Odessa region at temperatures of at least minus 7 °C during the 2015 (H1) and 2016 (H2) harvests. Sensory attributes were determined by trained experts, and descriptors for icewines were chosen by consen

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9

Niu, Xiaojun, Cun Ao, Jizhong Yu, Yun Zhao, and Haitao Huang. "GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types." Foods 13, no. 12 (2024): 1848. http://dx.doi.org/10.3390/foods13121848.

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Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by sensory evaluation. Then, seven tea samples with a typical tender or floral-like aroma were selected for further volatile component analysis by GC-MS. A total of 43 aroma compounds were identified in two different aroma types of baked green tea samples. The PCA showed that linalool, geraniol, 3-hexenyl butyrate, and 3-hexenyl hexanoate were the major

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10

Kniemeyer, Olaf, Thomas Fischer, Heinz Wilkes, Frank Oliver Glöckner, and Friedrich Widdel. "Anaerobic Degradation of Ethylbenzene by a New Type of Marine Sulfate-Reducing Bacterium." Applied and Environmental Microbiology 69, no. 2 (2003): 760–68. http://dx.doi.org/10.1128/aem.69.2.760-768.2003.

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ABSTRACT Anaerobic degradation of the aromatic hydrocarbon ethylbenzene was studied with sulfate as the electron acceptor. Enrichment cultures prepared with marine sediment samples from different locations showed ethylbenzene-dependent reduction of sulfate to sulfide and always contained a characteristic cell type that formed gas vesicles towards the end of growth. A pure culture of this cell type, strain EbS7, was isolated from sediment from Guaymas Basin (Gulf of California). Complete mineralization of ethylbenzene coupled to sulfate reduction was demonstrated in growth experiments with stra

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