Effect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentation was written by Chua, Jian-Yong;Liu, Shao-Quan. And the article was included in Food Research International in 2020.Related Products of 2198-61-0 The following contents are mentioned in the article:
Soy (tofu) whey is a byproduct commonly disposed of by tofu manufacturers around the world. Due to its nutritious nature, direct disposal of soy whey into the sewage can result in a detrimental impact on the environment in the long-run. In this study, soy whey supplemented with four individual amino acids (valine, leucine, isoleucine and phenylalanine) equivalent to 120 mg N/L was fermented with a yeast Torulaspora delbrueckii Biodiva. The supplementation of an individual amino acid resulted in faster sugar utilization and lower levels of residual sugar than the unsupplemented whey but did not result in a significantly higher amount of ethanol (7-8% volume/volume) at the end of fermentation Isoleucine supplementation resulted in a slightly slower initial yeast growth rate when compared to the control while the other three amino acids had identical yeast growth kinetics to the control. Isoleucine supplementation also resulted in slower sugar utilization during the first four days. Therefore, isoleucine is least preferred by the yeast. The supplementation of amino acids resulted in greater formation of higher alcs. and their corresponding alc.-derived esters. Overall, the supplementation of a single amino acid enhanced sugar utilization and impacted flavor compounds of the resultant soy whey alc. beverage. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Related Products of 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Related Products of 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics