Month: December 2022

Zhao, Huiyan published the artcileIdentification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia), HPLC of Formula: 110-42-9, the main research area is Morinda fruit hexanoic octanoic acid methyl ester odorant.

In this study, the volatile changes of noni fruit in various ripening stages were analyzed using gas chromatog.-mass spectrometry. Eleven of the 35 identified volatiles were found odor-active through gas chromatog.-olfactometry. Based on the aroma extract dilution anal., hexanoic acid, octanoic acid and their Me esters were considered as the key odorants for the smell of noni fruit. Anal. also indicated that the sensory perception of the rancid smell was resulted from the antagonistic effects of the key acid and Me ester odorants. This study may facilitate the improvement of the acceptability of noni processed foods in the future.

International Journal of Food Science and Technology published new progress about Cheese. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, HPLC of Formula: 110-42-9.

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

Senoussi, Asma published the artcileFormation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese, HPLC of Formula: 106-32-1, the main research area is Bouhezza goat cheese ripening aroma compound.

The aromatic profile development of Bouhezza goat cheese during manufacturing-ripening in traditional goatskin bags was assessed using solid-phase microextraction (SPME) and steam distillation (SD) coupled to gas chromatog.-olfactometry. Sixty different odor-active compounds (OACs) were revealed. The volatile profile of Bouhezza goat cheese changed during cheese ripening, but ester and terpene compounds dominated throughout manufacturing-ripening. During ripening the number of alcs., esters, heterocyclic compounds, ketones, sulphurs, terpenes and tiazole increased gradually. Cheese aroma results differed between the extraction methods; thiazole and sulphurs were better extracted by SPME, but heterocyclic compounds were exclusively extracted using SD. SD revealed a more complete volatile and aromatic profile of Bouhezza compared with SPME; however, the low level of common OACs showed that the methods are complementary to each other and SPME cannot be neglected. The application of different extraction methods helps to achieve a complete description of the aromatic profile of traditional cheeses.

International Dairy Journal published new progress about Cheese. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

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

Vatavali, Kornilia A. published the artcilePhysicochemical, spectroscopic, and chromatographic analyses in combination with chemometrics for discrimination of geographical origin of greek graviera cheeses, Synthetic Route of 111-11-5, the main research area is graviera cheese physicochem spectroscopic chromatog analysis chemometrics; chemometric analysis; fatty acids; geographical discrimination; graviera cheese; minerals; physicochemical parameters; volatile compounds.

Seventy-eight graviera cheese samples produced in five different regions of Greece were characterized and discriminated according to geog. origin. For the above purpose, pH, titratable acidity (TA), NaCl, proteins, fat on a dry weight basis, ash, fatty acid composition, volatile compounds, and minerals were determined Both multivariate anal. of variance (MANOVA) and linear discriminant anal. (LDA) were applied to exptl. data to achieve sample geog. discrimination. The results showed that the combination of fatty acid composition plus minerals provided a correct classification rate of 89.7%. The value for the combination of fatty acid compositions plus conventional quality parameters was 94.9% and for the combination of minerals plus conventional quality parameters was 97.4%. When cheeses of the above five geog. origins were combined with previously studied graviera cheeses from six other geog. origins collected during the same seasons in Greece, the resp. values for the discrimination of geog. origin of all eleven origins were 89.3% for conventional quality parameters plus minerals; 94.0% for conventional quality parameters plus fatty acids; 94.1% for minerals plus fatty acids; and 95.2% for conventional quality parameters plus minerals plus fatty acids. Such high correct classification rates demonstrate the robustness of the developed statistical model.

Molecules published new progress about Cheese. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Vatavali, Kornilia A. published the artcilePhysicochemical, spectroscopic, and chromatographic analyses in combination with chemometrics for discrimination of geographical origin of greek graviera cheeses, Quality Control of 110-42-9, the main research area is graviera cheese physicochem spectroscopic chromatog analysis chemometrics; chemometric analysis; fatty acids; geographical discrimination; graviera cheese; minerals; physicochemical parameters; volatile compounds.

Seventy-eight graviera cheese samples produced in five different regions of Greece were characterized and discriminated according to geog. origin. For the above purpose, pH, titratable acidity (TA), NaCl, proteins, fat on a dry weight basis, ash, fatty acid composition, volatile compounds, and minerals were determined Both multivariate anal. of variance (MANOVA) and linear discriminant anal. (LDA) were applied to exptl. data to achieve sample geog. discrimination. The results showed that the combination of fatty acid composition plus minerals provided a correct classification rate of 89.7%. The value for the combination of fatty acid compositions plus conventional quality parameters was 94.9% and for the combination of minerals plus conventional quality parameters was 97.4%. When cheeses of the above five geog. origins were combined with previously studied graviera cheeses from six other geog. origins collected during the same seasons in Greece, the resp. values for the discrimination of geog. origin of all eleven origins were 89.3% for conventional quality parameters plus minerals; 94.0% for conventional quality parameters plus fatty acids; 94.1% for minerals plus fatty acids; and 95.2% for conventional quality parameters plus minerals plus fatty acids. Such high correct classification rates demonstrate the robustness of the developed statistical model.

Molecules published new progress about Cheese. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

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

Tian, Tian-Tian published the artcileMulti-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds, Application of Ethyl nonanoate, the main research area is distilled brandy odor stillage 3methylbutanol ethyl hexanoate octanoate; AD, aroma descriptor; AEDA, aroma extract dilution analysis; Distillation cut; FD, flavor dilution; Freshly distilled brandy; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; HS-SPME, headspace solid-phase microextraction; MS, mass spectra; OAV, odour activity value; Odour-active compounds; PCA, principal component analysis; PLS-DA, partial least squares discriminant analysis; Partial least squares discriminant analysis; Principal component analysis; RI, retention indices; SAFE, solvent-assisted flavour evaporation; Std, standards; VIP, variable importance in projection.

The characterization and distribution patterns of key odor-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatog.-olfactometry-mass spectrometry coupled with aroma extract dilution anal. (AEDA) and chemometrics anal. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odor-active compounds in the head, heart1, heart2, tail, and stillage cuts, resp. Besides, 19, 22, 11, 5, and 4 quantified compounds with odor activity values ≥ 1, resp., were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics anal. illustrated the heart1 fraction was characterized by 3-methylbutanol, Et hexanoate, 1-hexanol, Et octanoate, benzaldehyde, Et decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of b.ps. and solubilities followed diverse distillation rules during the second distillation Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.

Food Chemistry: X published new progress about Brandy. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application of Ethyl nonanoate.

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

Tian, Tian-Tian published the artcileMulti-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds, HPLC of Formula: 111-11-5, the main research area is distilled brandy odor stillage 3methylbutanol ethyl hexanoate octanoate; AD, aroma descriptor; AEDA, aroma extract dilution analysis; Distillation cut; FD, flavor dilution; Freshly distilled brandy; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; HS-SPME, headspace solid-phase microextraction; MS, mass spectra; OAV, odour activity value; Odour-active compounds; PCA, principal component analysis; PLS-DA, partial least squares discriminant analysis; Partial least squares discriminant analysis; Principal component analysis; RI, retention indices; SAFE, solvent-assisted flavour evaporation; Std, standards; VIP, variable importance in projection.

The characterization and distribution patterns of key odor-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatog.-olfactometry-mass spectrometry coupled with aroma extract dilution anal. (AEDA) and chemometrics anal. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odor-active compounds in the head, heart1, heart2, tail, and stillage cuts, resp. Besides, 19, 22, 11, 5, and 4 quantified compounds with odor activity values ≥ 1, resp., were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics anal. illustrated the heart1 fraction was characterized by 3-methylbutanol, Et hexanoate, 1-hexanol, Et octanoate, benzaldehyde, Et decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of b.ps. and solubilities followed diverse distillation rules during the second distillation Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.

Food Chemistry: X published new progress about Brandy. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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

Tian, Tian-Tian published the artcileMulti-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds, Formula: C11H22O2, the main research area is distilled brandy odor stillage 3methylbutanol ethyl hexanoate octanoate; AD, aroma descriptor; AEDA, aroma extract dilution analysis; Distillation cut; FD, flavor dilution; Freshly distilled brandy; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; HS-SPME, headspace solid-phase microextraction; MS, mass spectra; OAV, odour activity value; Odour-active compounds; PCA, principal component analysis; PLS-DA, partial least squares discriminant analysis; Partial least squares discriminant analysis; Principal component analysis; RI, retention indices; SAFE, solvent-assisted flavour evaporation; Std, standards; VIP, variable importance in projection.

The characterization and distribution patterns of key odor-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatog.-olfactometry-mass spectrometry coupled with aroma extract dilution anal. (AEDA) and chemometrics anal. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odor-active compounds in the head, heart1, heart2, tail, and stillage cuts, resp. Besides, 19, 22, 11, 5, and 4 quantified compounds with odor activity values ≥ 1, resp., were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics anal. illustrated the heart1 fraction was characterized by 3-methylbutanol, Et hexanoate, 1-hexanol, Et octanoate, benzaldehyde, Et decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of b.ps. and solubilities followed diverse distillation rules during the second distillation Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.

Food Chemistry: X published new progress about Brandy. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Tian, Tian-Tian published the artcileMulti-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds, Related Products of esters-buliding-blocks, the main research area is distilled brandy odor stillage 3methylbutanol ethyl hexanoate octanoate; AD, aroma descriptor; AEDA, aroma extract dilution analysis; Distillation cut; FD, flavor dilution; Freshly distilled brandy; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; HS-SPME, headspace solid-phase microextraction; MS, mass spectra; OAV, odour activity value; Odour-active compounds; PCA, principal component analysis; PLS-DA, partial least squares discriminant analysis; Partial least squares discriminant analysis; Principal component analysis; RI, retention indices; SAFE, solvent-assisted flavour evaporation; Std, standards; VIP, variable importance in projection.

The characterization and distribution patterns of key odor-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatog.-olfactometry-mass spectrometry coupled with aroma extract dilution anal. (AEDA) and chemometrics anal. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odor-active compounds in the head, heart1, heart2, tail, and stillage cuts, resp. Besides, 19, 22, 11, 5, and 4 quantified compounds with odor activity values ≥ 1, resp., were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics anal. illustrated the heart1 fraction was characterized by 3-methylbutanol, Et hexanoate, 1-hexanol, Et octanoate, benzaldehyde, Et decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of b.ps. and solubilities followed diverse distillation rules during the second distillation Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.

Food Chemistry: X published new progress about Brandy. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Related Products of esters-buliding-blocks.

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

Kumar, Mohit published the artcilePyrolysis of Sugarcane (Saccharum officinarum L.) Leaves and Characterization of Products, COA of Formula: C9H18O2, the main research area is pyrolysis sugarcane saccharum officinarum leaf characterization product.

The finite nature, regional availability, and environmental problems associated with the use of fossil fuels have forced all countries of the world to look for renewable eco-friendly alternatives. Agricultural waste biomasses, generated through the cultivation of cereal and noncereal crops, are being considered renewable and viable alternatives to fossil fuels. In view of this, there has been a global spurt in research efforts for using abundantly available agricultural wastes as feedstocks for obtaining energy and value-added products through biochem. and thermal conversion routes. In the present work, the thermochem. characteristics and thermal degradation behavior of sugarcane leaves (SCL) and tops were studied. The batch pyrolysis was carried out in a fixed-bed tubular reactor to obtain biochar, bio-oil, and pyrolytic gas. Effects of bed height (4-16 cm), particle size (0.180-0.710 mm), heating rate (15-30°C/min), and temperature (350-650°C) were investigated. The maximum yields of bio-oil (44.7%), biogas (36.67%), and biochar (36.82%) were obtained at 550, 650, and 350°C, resp., for a 16 cm deep bed of particles of size 0.18-0.30 mm at the heating rate of 25°C/min. The composition of bio-oil was analyzed using Fourier transform IR spectroscopy (FTIR), proton NMR (1H NMR), and gas chromatog.-mass spectrometry (GC-MS) techniques. Several aliphatic, aromatic, phenolic, ketonic, and other acidic compounds were found in the bio-oil. The biochar had a highly porous structure and several micronutrients, making it useful as a soil conditioner. In the middle temperature ranges, biogas had more methane and CO and less hydrogen, but at higher temperatures, hydrogen was predominant.

ACS Omega published new progress about Biogas. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Windes, S. published the artcileComprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor, Computed Properties of 111-11-5, the main research area is barley genotype beer.

Recent research has demonstrated contributions of barley genotype to beer flavor based on the progeny of a cross between an heirloom and a more contemporary barley variety. To advance this line of research, the current study used two independent sets of barley germplasm to address the contributions of different barley genotypes to beer flavor. Pedigree, quality of malt and beer, and beer metabolomic profiles were compared within and between the two sets. Utilizing both laboratory and consumer panels, differences in sensory attributes of malt hot steeps and lager beers that are attributable to barley genotype were investigated. Genotype, in this context, is defined in the broadest sense to include exptl. germplasm and released varieties. Results concur with previous studies: the two sets of barley germplasm were found to have, both within and between, distinct but subtle differences in flavor profiles of malt hot steeps and finished lager beers. Distinct metabolomic profiles, attributable to barley genotype, were detected. Further, covariation of metabolomic profiles and sensory attributes were identified using data from both sensory panels. These observations lead to the conclusion that the variable metabolites observed among the two sets of barley germplasm are a direct result of genetic differences that lead to differential chem. responses within the malting and brewing processes.

Journal of the American Society of Brewing Chemists published new progress about Barley. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

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