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Journal articles on the topic 'Benzyl hexanoate'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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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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11

Ahmed, M. Giasuddin, Syeda Asghari Ahmed, Kawsari Akhter, et al. "Synthesis of Some Substituted Adamantane-2,4-diones from 4, 4-disubstituted Cyclohexanone Enamines and Methacryloyl Chloride." Journal of Chemical Research 2005, no. 5 (2005): 293–98. http://dx.doi.org/10.3184/0308234054323904.

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The reaction of methacryloyl chloride with the morpholine enamine 4a derived from 4-acetyl-4-isopropenylcyclo-hexanone 3a gave 4,6-anti-6-hydroxy-5,6-dimethyl-7-isopropenyladamantane-2,4-dione 6a and 4,6-syn-6-hydroxy-5,6-dimethyl-7-isopropenyladamantane-2, 4-dione 7a as racemates epimeric at 6-C. Comparable results were found for the corresponding phenyl and benzyl substituted cyclohexanones 3b and 3c. In the case of the methyl-substituted cyclohexanone 3d 4,6- anti-alcohol 7d was isolated in pure form.

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12

Ni, Hui, Qing-Xiang Jiang, Ting Zhang, Gao-Ling Huang, Li-Jun Li, and Feng Chen. "Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying." Molecules 25, no. 16 (2020): 3628. http://dx.doi.org/10.3390/molecules25163628.

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The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylet

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13

Daher, Sawsan, and Fazil O. Gülaçar. "Identification of New Aromatic Compounds in the New Zealand Manuka Honey by Gas Chromatography-Mass Spectrometry." E-Journal of Chemistry 7, s1 (2010): S7—S14. http://dx.doi.org/10.1155/2010/472769.

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Analysis of aromatic compounds in the New Zealand manuka honey was carried out by solid phase microextraction followed by gas chromatography-mass spectrometry. A total of 38 compounds were detected. Seven of them such as; 1,4-bis(x-methoxyphenyl)-but-2-en-1-one, 1,5-bis(x-methoxyphenyl)-pent-3-en-1-one, 1,4-bis(x-methoxyphenyl)-1-pentanone, 1,6-bis(x-methoxyphenyl)-3-heptene, 1,6-bis(x-methoxyphenyl)-hex-2(3 or 4)-en-1-one and 2(3, 4 or 5)-hydroxy-1,6-bis(x-methoxyphenyl)-1-hexanone, had never before been identified as natural products. Their structures were deduced from the mass spectral data

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14

Zuo, Haoming, Zhidong Lv, Shuning Guo, Yuebing Zhou, and Chengwen Shen. "Mixed processing improved the theaflavin, theanine and aroma components of Congou black tea." International Journal of Food Science & Technology, April 12, 2024. http://dx.doi.org/10.1111/ijfs.17102.

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SummaryCongou black tea is mainly processed from single variety leaves, with obvious variety characteristics. This study investigated the effects of mixed processing withered leaves varieties on sensory quality, the volatile and non‐volatile compounds of seven Congou black tea samples. Sensory quality evaluation revealed that the Congou black tea with three leaves varieties were fresher, more floral and had coordinate taste. The total quality score was in the order: MPH > H > M&H > M > M&P > H&P > P. However, samples MPH and M&H have a higher content of theafl

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15

Cho, Jwa Yeong, Da Hye Ryu, Muhammad Hamayun, Soo Hyun Park, and Ho-Youn Kim. "Effect of drainage ratio during strawberry cultivation:The volatilomics-based shelf-life indicators for strawberry fruit." Frontiers in Plant Science 14 (March 21, 2023). http://dx.doi.org/10.3389/fpls.2023.1124827.

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The metabolome of strawberries at harvest determines their storage capacity. Therefore, dynamics of volatile production during storage of strawberry cultivated under diverse drainage ratios, T1 (12.0%), T2 (25.3%), T3 (36.4%), and T4 (56.5%), were evaluated. Among the various non-target VOCs analysis, there were some groups including aldehydes, esters, and furans occupied over 5% with exhibiting high coefficient of determination (R2) following the days after storage (DAS). Aldehydes content decreased over the storage period, while the esters (methyl butanoate, methyl hexanoate, ethyl hexanoate

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16

Sun, Jing, Jumei Xu, Zuoxiang Zeng, and Weilan Xue. "Synthesis of isoamyl hexanoate catalyzed by deep eutectic solvent based on benzyl trimethylammonium chloride: RSM and ANN optimization, kinetics." Journal of Chemical Technology & Biotechnology, July 25, 2023. http://dx.doi.org/10.1002/jctb.7485.

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17

Gallo, Adelaide, Tomas Roman, Mauro Paolini, et al. "The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine." European Food Research and Technology, September 2, 2024. http://dx.doi.org/10.1007/s00217-024-04588-8.

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AbstractHanseniaspora vineae is a non-Saccharomyces yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challenging, particularly in industrial winemaking settings. This study aimed to assess how different co-inoculation protocols involving H. vineae and S. cerevisiae affect the fermenting performance and aroma of white and red wines. White and red wines were co-fermented with varying H. vineae-to-S. cerevisiae ratios (67%, 80%, 90%, 95%, and 98%). Results were compared to sequential and pure S. cerevisiae inoculation.

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18

Ojangba, Theodora, Li Zhang, Solomon Boamah, Yanlei Gao, Zhuo Wang, and Martha Wunnam Alhassan. "Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds." Frontiers in Nutrition 9 (April 14, 2022). http://dx.doi.org/10.3389/fnut.2022.856089.

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This study aimed to investigate the partial substitution of 0, 25 and 50% sodium chloride (NaCl) by potassium chloride (KCl) coupled with high-pressure processing (HPP) effects on volatile compounds and lipid oxidation of beef sausage at five (0, 3, 7, 14, and 21) different cold storage days (4°C). The odor activity values (OAV) of the various compounds were visualized by heat map analysis. Thiobarbituric acid reactive substances (TBARS) of the samples treated with 100% NaCl and HPP increased by an average of 0.52 ± 0.01 mg MDA/kg compared with the control (100% NaCl-no HPP) across the 21 stor

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19

B., Tosh, and R. Routray C. "Graft Copolymerization of Methyl Methacrylate onto Cellulose in Homogeneous Medium – Effect of Solvent and Initiator." October 3, 2013. https://doi.org/10.5281/zenodo.1088966.

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Homogeneous graft copolymerization of methyl methacrylate (MMA) onto cellulose was carried out in N, N – dimethyl acetamide/LiCl (DMAc/LiCl) and dimethyl sulfoxide/ paraformaldehyde (DMSO/PF) solvent system taking ceric ammonium nitrate (CAN), benzoyl peroxide (BPO) and tin (II)-2-ethyl hexanoate [Sn(Oct)2] as initiators. Different grafting parameters like graft yield (GY), grafting efficiency (GE) and total conversion of monomer to polymer (TC) were evaluated at different reaction conditions of temperature, time, and variation of the amount of monomer and initiator. The viscosity averag

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