{"title":"利用改性废铜渣合成酯类：废物利用的可持续方法","authors":"Bhagyashree Megha, Pavan More","doi":"10.1002/ffj.3849","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The active sites of waste copper slag were moulded using BaO and used as a catalyst for the esterification reaction without solvent. Various concentrations of BaO were doped over the copper slag and investigated for the esterification of various model components of flavour, fragrance and biofuel. The catalyst was characterised by X-ray photoelectron spectroscopy, attenuated total reflectance-Fourier transform infrared spectroscopy, surface area analysis and X-ray diffraction to examine the impact of BaO addition on the structural and morphological characteristics of BaO<sub><i>X</i></sub>/Cp-Sl. BaO increases the grain size and enhances the BaO<sub><i>X</i></sub>/Cp-Sl catalyst's activity and selectivity to flavour, fragrance and biofuel. The BaO<sub>2.5%</sub>/Cp-Sl catalyst showed the maximum conversion of oleic acid to the methyl ester. The esterification of various commercially important substrates like geraniol, citronellol, menthol, isoamyl acetate, palmitic acid and waste cooking oil using a catalyst has been explained in detail. The kinetic study of the esterification has been explained with turnover number (TON) and turnover frequency (TOF). The mechanism pathway of the catalyst with various active sites of waste copper slag has been explained using adsorption studies.</p>\n </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"569-581"},"PeriodicalIF":2.1000,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Synthesis of Esters Using Modified Waste Copper Slag: A Sustainable Approach for Waste Valorisation\",\"authors\":\"Bhagyashree Megha, Pavan More\",\"doi\":\"10.1002/ffj.3849\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The active sites of waste copper slag were moulded using BaO and used as a catalyst for the esterification reaction without solvent. Various concentrations of BaO were doped over the copper slag and investigated for the esterification of various model components of flavour, fragrance and biofuel. The catalyst was characterised by X-ray photoelectron spectroscopy, attenuated total reflectance-Fourier transform infrared spectroscopy, surface area analysis and X-ray diffraction to examine the impact of BaO addition on the structural and morphological characteristics of BaO<sub><i>X</i></sub>/Cp-Sl. BaO increases the grain size and enhances the BaO<sub><i>X</i></sub>/Cp-Sl catalyst's activity and selectivity to flavour, fragrance and biofuel. The BaO<sub>2.5%</sub>/Cp-Sl catalyst showed the maximum conversion of oleic acid to the methyl ester. The esterification of various commercially important substrates like geraniol, citronellol, menthol, isoamyl acetate, palmitic acid and waste cooking oil using a catalyst has been explained in detail. The kinetic study of the esterification has been explained with turnover number (TON) and turnover frequency (TOF). The mechanism pathway of the catalyst with various active sites of waste copper slag has been explained using adsorption studies.</p>\\n </div>\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":\"40 3\",\"pages\":\"569-581\"},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2025-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3849\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3849","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Synthesis of Esters Using Modified Waste Copper Slag: A Sustainable Approach for Waste Valorisation
The active sites of waste copper slag were moulded using BaO and used as a catalyst for the esterification reaction without solvent. Various concentrations of BaO were doped over the copper slag and investigated for the esterification of various model components of flavour, fragrance and biofuel. The catalyst was characterised by X-ray photoelectron spectroscopy, attenuated total reflectance-Fourier transform infrared spectroscopy, surface area analysis and X-ray diffraction to examine the impact of BaO addition on the structural and morphological characteristics of BaOX/Cp-Sl. BaO increases the grain size and enhances the BaOX/Cp-Sl catalyst's activity and selectivity to flavour, fragrance and biofuel. The BaO2.5%/Cp-Sl catalyst showed the maximum conversion of oleic acid to the methyl ester. The esterification of various commercially important substrates like geraniol, citronellol, menthol, isoamyl acetate, palmitic acid and waste cooking oil using a catalyst has been explained in detail. The kinetic study of the esterification has been explained with turnover number (TON) and turnover frequency (TOF). The mechanism pathway of the catalyst with various active sites of waste copper slag has been explained using adsorption studies.
期刊介绍：
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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