Month: November 2022

On February 1, 2022, Sanchez, Ramon; Rodriguez-Nogales, Jose Manuel; Fernandez-Fernandez, Encarnacion; Gonzalez, Maria Rosa; Medina-Trujillo, Laura; Martin, Pedro published an article.Application In Synthesis of Diethyl succinate The title of the article was Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis. And the article contained the following:

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application In Synthesis of Diethyl succinate

The Article related to iron chlorosis 2phenylacetaldehyde 2phenylethanol 2phenylethyl acetate black fruit stress, aroma, nutritional stress, tempranillo, vitis vinifera, Food and Feed Chemistry: Beverages and other aspects.Application In Synthesis of Diethyl succinate

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

Furdikova, Katarina; Machynakova, Andrea; Drtilova, Tereza; Spanik, Ivan published an article in 2020, the title of the article was Comparison of different categories of Slovak Tokaj wines in terms of profiles of volatile organic compounds.Product Details of 123-25-1 And the article contains the following content:

The present work deals with the characterization of volatile organic compounds in wines from the Slovak Tokaj wine region. Studied wine samples were divided into 3 groups-varietal wines from registered Tokaj vine varieties, film wines Tokajske samorodne dry, and naturally sweet botrytized wines Tokaj selections. The VOCs from wines were extracted using optimized solid phase microextraction and analyzed by comprehensive two-dimensional gas chromatog. coupled to high-resolution time-of-flight mass spectrometry (HRTOF-MS). In total, 176 VOCs were identified in all 46 studied samples. It was found that the total number of VOCs in varietal wines was generally higher than in botrytized wines. All three studied categories showed characteristic VOC profiles with significant differences. Varietal wines were characterized by higher concentrations of esters and terpenoids originating from grapes. The presence of γ-octalactone, (E)-6-methylhept-2-en-4-one, and lack of benzaldehyde were typical for Tokajske samorodne dry. Tokaj selections expressed the highest concentration of di-Et malate, benzaldehyde, and furfurals. Several interesting trends were also observed The concentration of fermentation products was highest in varietal wines, while long-term matured Tokaj special wines were typified by the presence of compounds related to noble-rotten raisins (2-phenylacetaldehyde, Et 2-phenylacetate, and 2-phenylethanol), wood (cis-whisky lactone), and aging (1,1,6-trimethyl-2H-naphthalene, furfural, and 5-methylfurfural). The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to volatile organic compound furanoid tokaj wine, tokaj, comprehensive gas chromatography, high-resolution mass spectrometry, winemaking technologies, Food and Feed Chemistry: Beverages and other aspects.Product Details of 123-25-1

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

Mu, Xiaoqing; Lu, Jun; Gao, Mengxin; Li, Changwen; Chen, Shuang published an article in 2021, the title of the article was Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu).Computed Properties of 123-25-1 And the article contains the following content:

The detection of trace aroma compounds in samples with complex matrixes such as Chinese liquor (Baijiu) requires a combination of several methods, which makes the anal. process very complicated. Therefore, a headspace solid-phase microextraction (HS-SPME) method coupled with two-dimensional gas chromatog. time-of-flight mass spectrometry (GCxGC-TOFMS) was developed for the quantitation of a large number of trace compounds in Baijiu. Optimization of extraction conditions via a series of experiments revealed that dilution of the alc. content of 8 mL of Baijiu to 5%, followed by the addition of 3.0 g of NaCl and subsequent SPME extraction with DVB/CAR/PDMS fiber coating over 45 min at 45°C was the most suitable. To check the matrix effects, various model Baijiu matrixes were investigated in detail. The quant. method was established through an optimized model synthetic solution, which can identify 119 aroma compounds (esters, alcs., fatty acids, aldehydes and ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The developed procedure provided high recovery (86.79-117.94%), good repeatability (relative standard deviation < 9.93%), high linearity (R2 > 0.99), and lower detection limits than reported methods. The method was successfully applied to study the composition of volatile compounds in different types of Baijiu. This research indicated that the optimized HS-SPME-GCxGC-TOFMS method was a valid and accurate procedure for the simultaneous determination of different types of trace compounds in Baijiu. This developed method will allow an improved anal. of other samples with complex matrixes. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to chinese liquortracein aroma compound solid phase microextraction, chinese liquor (baijiu), gc×gc-tofms, quantitative analysis, trace aroma compounds, Food and Feed Chemistry: Beverages and other aspects.Computed Properties of 123-25-1

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

On March 31, 2020, Yu, HaiYan; Xie, Tong; Xie, Jingru; Chen, Chen; Ai, LianZhong; Tian, HuaiXiang published an article.Formula: C8H14O4 The title of the article was Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu. And the article contained the following:

Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vanillin, reduced the “olfactory threshold” of an aromatic reconstitution (AR) from 24.2 mL/L to 11.0, 14.8 and 9.00 mL/L (AR/matrix, mL/L), resp. Furthermore, synergistic effects were observed in a benzaldehyde and furfural mixture (71:29, m/m) wherein the overall olfactory threshold value was reduced from 17.0 mL/L to 2.60 mL/L. In addition, these compounds could increase or decrease the intensity of sensory descriptors even at subthreshold concentrations, and the profiles confirmed that they had synergistic effects with other compounds in Huangjiu. In particular, when benzaldehyde and furfural were present in the actual concentration ratio determined in Huangjiu (71:29, m/m), the enhancement of the Qu and sweet aromas became significant, which indirectly indicated synergy between them. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4

The Article related to huangjiu benzaldehyde furfural vanillin aroma perceptual interaction, aldehyde compounds, huangjiu, odor threshold, perceptual interactions, s-curves, Food and Feed Chemistry: Beverages and other aspects.Formula: C8H14O4

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

On April 30, 2022, de Souza, Joao Carlos; Crupi, Pasquale; Colletta, Antonio; Antonacci, Donato; Toci, Aline Theodoro published an article.COA of Formula: C8H14O4 The title of the article was Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines. And the article contained the following:

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to grape wine volatile compound sensory property vinification process, flavor, greek grape, sensory analysis, sparkling wine, sulfite, volatile composition, Food and Feed Chemistry: Beverages and other aspects.COA of Formula: C8H14O4

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

On January 31, 2021, Jin, Zhao; Cai, Guolin; Wu, Chun; Hu, Zhiming; Xu, Xibiao; Xie, Guangfa; Wu, Dianhui; Lu, Jian published an article.Category: esters-buliding-blocks The title of the article was Profiling the key metabolites produced during the modern brewing process of Chinese rice wine. And the article contained the following:

The study quant. profiled 83 low-mol.-weight metabolites in the categories of alcs., aldehydes, amino acids, esters, fatty acids, organic acids, and reducing sugars produced during the advanced brewing process of Chinese rice wine, using multiply chromatog. and mass spectrum. In the primary fermentation, vigorous metabolisms were demonstrated by the production of ethanol at the level of 14% by volume, and the consumption of reducing sugars from the maximum level of 100 g/L to 20 g/L. Meantime, more than 70% of the contents of organic acids, fatty acids, higher alcs., and aldehydes were formed. The metabolisms slowed down in the secondary fermentation, whereas 60% of the contents of amino acids and esters were accumulated in this stage. The nutrients, such as amino acids, organic acids, and reducing sugars reached 10 g/L, 5 g/L, and 3 g/L at the end of brewing, resp. In terms of flavor and taste attributes to the brewed rice wine, the organoleptic activity value (i.e. the ratio of content to threshold value) was above 1 for 17 compounds, including six organic acids, namely acetic acid, citric acid, lactic acid, malic acid, succinic acid, and tartaric acid, four amino acids, namely cysteine, aspartic acid, glutamic acid, and lysine, three higher alcs. namely isoamyl alc., isobutanol, and phenethyl alc., three esters, namely Et acetate, Et butyrate, and Et hexanoate, and an aldehyde, namely benzaldehyde. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Category: esters-buliding-blocks

The Article related to chinese rice wine alc aldehydes esters organic amino acids, amino acids, chinese rice wine, metabolites, modern brewing process, organic acids, volatiles, Food and Feed Chemistry: Beverages and other aspects.Category: esters-buliding-blocks

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

On August 31, 2020, Wang, Juan; Yuan, Changjiang; Gao, Xiulin; Kang, Yongliang; Huang, Mingquan; Wu, Jihong; Liu, Yuping; Zhang, Jinglin; Li, Hehe; Zhang, Yuyu published an article.Application of 123-25-1 The title of the article was Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis. And the article contained the following:

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor anal. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatog.-olfactometry (GC-O) coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, Et lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, Et cinnamate, Et 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that Et cinnamate and Et 3-phenylpropionate played the key roles in the overall aroma of Huangjiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application of 123-25-1

The Article related to huangjiu aroma compound flavor sensory analysis china, aroma recombination, gas chromatography-olfactometry (gc-o), huangjiu, key odorants, omission/addition, Food and Feed Chemistry: Beverages and other aspects.Application of 123-25-1

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

On January 31, 2022, Tang, Jie; Liu, Yuancai; Lin, Bin; Zhu, Hao; Jiang, Wei; Yang, Qiang; Chen, Shenxi published an article.Recommanded Product: 123-25-1 The title of the article was Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks. And the article contained the following:

Microbial structure and succession of fermented grains play a significant role in Baijiu’s flavor and quality. In this study, high-throughput sequencing (HTS) coupled with headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial community structures and flavor components in the fermented grains at the end of fermentation from different fermentation time of light-flavor Xiaoqu Baijiu. HTS results showed that Lactobacillus acetotolerans, Lactobacillus helveticus, Lactobacillus buchneri, Wickerhamomyces, Saccharomyces, and Condenascus were identified as the dominant microbes, but Lactobacillus (96.28%) exhibited obvious advantages at the end of ultra-long fermentation time (day 98). HS-SPME-GC-MS anal. revealed that esters and alcs. had the most abundance in fermented grains of day 98, containing high concentrations of Et acetate, di-Et succinate, phenylethyl alc., isoamyl alc., and n-propanol, which were related to the succession of Lactobacillus and yeast communities. Interestingly, the content of n-propanol in the ultra-long fermentation time samples (day 98) was 6 times of that in normal fermented grains (day 14), which may be caused by higher abundance of Lactobacillus in day 98 samples. Monte Carlo permutation test showed residual starch, acidity, and amino nitrogen (p < 0.05) were important factors affecting the microbial community. Together, these results shed light on the physicochem. changes, microbial dynamics, and key flavor components of fermented grains at the end of fermentation from different fermentation time and provide a strategy for further improvement of Baijiu quality. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1

The Article related to ultra long fermentation time microbial community flavor component xiaoqu, baijiu, fermented grains, microbial community, physicochemical indexes, volatile compounds, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: 123-25-1

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

On May 31, 2022, Perez-Jimenez, Maria; Munoz-Gonzalez, Carolina; Chaya, Carolina; Fernandez-Ruiz, Virginia; Alvarez, Maria Dolores; Herranz, Beatriz; Pozo-Bayon, Maria Angeles published an article.Recommanded Product: Diethyl succinate The title of the article was Insights on the effect of age and gender on in-mouth volatile release during wine tasting. And the article contained the following:

This study focus for the first time, in looking for age-gender effects on in vivo volatile release during wine consumption, also considering oral physiol. differences (e.g. saliva composition). To do so, the in-mouth Head Space Sorptive Extraction technique was used, which allowed monitoring the oral release of twenty-four different types of volatile compounds from white and red wines. Thirty-two individuals (n = 32) males and females, belonging to two different age groups: young (18-35 y.o) and senior (>55 y.o.) participated in this anal. in vivo study. Results showed differences in volatile release among age-gender groups, which also depended on the volatile compound and wine type. Senior groups (SM, SF) showed a similar release behavior among them. Contrarily, young males showed a higher release (between 10 and 29%) of alcs. and esters indistinctly of the wine type, while young females showed the lowest oral volatile release among the four age-gender groups. Gender differences in volatile release were more evident in young than in seniors. A higher release of furanic compounds (furfural and 5-Me furfural) in seniors was likely related to differences in their saliva composition (total protein content, minerals (Mg, Zn) and α-amylase activity). The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to wine tasting age gender mouth volatile saliva furfural, -in vivo oral aroma release, age, gender, interindividual differences, oral physiology, saliva, wine volatiles, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: Diethyl succinate

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

Chen, Changjiu; Krishnan, Rithin P.; Wong, Kaikin; Yu, Dehong; Juranyi, Fanni; Chathoth, Suresh M. published an article in 2018, the title of the article was Microscopic origin of the logarithmic relaxation in molecular glass-forming liquids.Computed Properties of 118-55-8 And the article contains the following content:

A review. Logarithmic relaxation is a unique relaxation process exhibited by a few mol. liquids and biomols. However, the microscopic origin of logarithmic relaxation is still unclear. To understand the origin of this process, we studied two liquids that exhibit logarithmic relaxation in a dissolved state using quasielastic neutron scattering (QENS) and depolarized dynamic light scattering (DDLS). Although the intermol. potential of the liquids is drastically different in the dissolved state from the bulk liquids, we observed that the logarithmic relaxation still persists. Our results indicate that the intermol. potential does not play a role in determining the logarithmic relaxation process. The coupling of rotational and translational relaxation processes could be the origin of the logarithmic relaxation process exhibited by the mol. liquids The experimental process involved the reaction of Phenyl Salicylate(cas: 118-55-8).Computed Properties of 118-55-8

The Article related to mol glass forming liquid logarithmic relaxation qens ddls review, General Physical Chemistry: Reviews and other aspects.Computed Properties of 118-55-8

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