Month: December 2022

Baena, Rayne published the artcileRipening stages and volatile compounds present in strawberry fruits are involved in the oviposition choice of Drosophila suzukii (Diptera: Drosophilidae), Formula: C9H10O2, the main research area is Drosophila Fragaria fruit ripening volatile compound oviposition.

Drosophila suzukii (Diptera: Drosophilidae) is an invasive polyphagous pest that causes economic losses in berry production worldwide. Its damage is caused by the ovipositor used to lay eggs into fruits, which also introduces microorganisms that hasten fruit spoilage and serve as food for larvae, leading to non-marketable fruits. Strawberry cultivars more resistant to D. suzukii can help in the management of this pest. Therefore, the aim of this study was to compare the susceptibility of Albion, Monterrey, and San Andreas, worldwide important strawberry cultivars, to D. suzukii harvested at three ripening stages (epidermis with 50%, 75%, and 100% of red surface). Moreover, fruit volatile compounds and their effect over D. suzukii female and male attraction were identified. Free-choice and non-choice bioassays were carried out to check oviposition preference. Fruit trait effects on oviposition preference were determined Addnl., the volatile organic compounds active in D. suzukii antennas, and their contribution to pest attraction were analyzed. Both, cultivar and ripening stage affected fruit choice in the free-choice bioassay (p < 0.001). More mature fruits (sweeter and less firm) were more oviposited. However, in the no-choice bioassay neither the cultivar nor the ripening stage affected the oviposition choice (p = 0.998). Total amount of volatiles did not explain the oviposition choice, suggesting the relevance of specific volatiles. (±)-Linalool affected D. suzukii females (p = 0.0053) behavior and needs further investigation for being used as an attractant in mass-capture lures, monitoring and toxic baits, and assisting in oviposition control. Crop Protection published new progress about Attractants. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Baena, Rayne published the artcileRipening stages and volatile compounds present in strawberry fruits are involved in the oviposition choice of Drosophila suzukii (Diptera: Drosophilidae), Name: Methyl octanoate, the main research area is Drosophila Fragaria fruit ripening volatile compound oviposition.

Drosophila suzukii (Diptera: Drosophilidae) is an invasive polyphagous pest that causes economic losses in berry production worldwide. Its damage is caused by the ovipositor used to lay eggs into fruits, which also introduces microorganisms that hasten fruit spoilage and serve as food for larvae, leading to non-marketable fruits. Strawberry cultivars more resistant to D. suzukii can help in the management of this pest. Therefore, the aim of this study was to compare the susceptibility of Albion, Monterrey, and San Andreas, worldwide important strawberry cultivars, to D. suzukii harvested at three ripening stages (epidermis with 50%, 75%, and 100% of red surface). Moreover, fruit volatile compounds and their effect over D. suzukii female and male attraction were identified. Free-choice and non-choice bioassays were carried out to check oviposition preference. Fruit trait effects on oviposition preference were determined Addnl., the volatile organic compounds active in D. suzukii antennas, and their contribution to pest attraction were analyzed. Both, cultivar and ripening stage affected fruit choice in the free-choice bioassay (p < 0.001). More mature fruits (sweeter and less firm) were more oviposited. However, in the no-choice bioassay neither the cultivar nor the ripening stage affected the oviposition choice (p = 0.998). Total amount of volatiles did not explain the oviposition choice, suggesting the relevance of specific volatiles. (±)-Linalool affected D. suzukii females (p = 0.0053) behavior and needs further investigation for being used as an attractant in mass-capture lures, monitoring and toxic baits, and assisting in oviposition control. Crop Protection published new progress about Attractants. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Kitani, Yuka published the artcileInvestigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process, Recommanded Product: Benzyl acetate, the main research area is chocolate bean bar process quality; Bean-to-bar; Chocolate; Component profiling; Sensory evaluation; Single-origin chocolate.

Chocolate is one of the most popular sweets in the world. In recent years, the bean-to-bar process for chocolate production has attracted global attention. Bean-to-bar is a method of managing the whole production process from cocoa beans to chocolate bars, including single-origin chocolate (SOC). Many manufacturers aim to produce high-quality chocolate to maximize the flavor of cocoa beans. However, chocolate compounds are very complex due to many processes, and there are a limited number of studies on the SOC produced from the bean-to-bar process. Therefore, understanding the effects of processing is important for the growth of the chocolate industry. The objective of this study was to investigate the processing effect on the component changes of SOC during the bean-to-bar process. In this study, the component changes during the bean-to-bar process were monitored using gas chromatog./mass spectrometry (GC/MS). Then, the characteristics of SOC from five regions in Indonesia were further investigated. Lastly, the component profiles were combined with the data obtained from sensory evaluation. Our results showed that the influence of the manufacturing process was greater than that of the difference in the cocoa production area. Moreover, 1-pentanol, raffinose, and heptanoic acid were correlated with sweetness and dairy flavor, whereas glutamic acid, tartaric acid, 3-methyl-2-butanone, mannitol, and Et cinnamate were correlated with bitterness, astringency, and cocoa flavor, which were shown to be affected by fermentation, roasting, and sugar addition This information might provide a basis for improving the chocolate production process and its quality related to the component profiles.

Journal of Bioscience and Bioengineering published new progress about Astringency. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Fu, Guiming published the artcilePeak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production, Product Details of C11H22O2, the main research area is solid state fermentation microbial community temperature.

Daqu is the natural mixed starter culture for special-flavor Baijiu (the unique famous Baijiu in Jiangxi Province) brewing. Peak-temperature effects of Daqu on chem. compositions, microbial community succession and volatile substances in Jiupei fermented with middle peak-temperature Daqu (MTJP) and Jiupei fermented with high peak-temperature Daqu (HTJP) during special-flavor Baijiu brewing were determined It was found that ethanol and reducing sugar had significantly (P < 0.05) higher contents in MTJP than HTJP. Peak-temperature of Daqu had a greater impact on the fungal community than the bacterial community in Jiupei. The total content of volatile substances in HTJP was 1.5-3 times of those in MTJP during fermentation Most esters were pos. correlated with Pichia, Lactobacillus and Bacillus genera in HTJP, but pos. correlated with Aspergillus, Monascus, Pichia and Lactobacillus genera in MTJP. In a word, middle peak-temperature Daqu (MT Daqu) could enhance the ethanol production through Aspergillus genus with high glucoamylase activity and high peak-temperature Daqu (HT Daqu) could enhance the accumulation of volatile substances through more abundant flavor-producing microorganisms. Our study have provided theor. basis for the further research on peak-temperature of Daqu effects on the quality of various Chinese Baijiu. LWT--Food Science and Technology published new progress about Aspergillus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Zhao, Chi published the artcileCorrelations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation, Quality Control of 123-29-5, the main research area is microbiota physicochem volatile flavor component glutinous rice wine fermentation; Black glutinous rice wine; Correlation analysis; High throughput sequencing; Microbial communities; Physicochemical properties; Volatile components.

Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochem. properties and flavor components during BGRW fermentation High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochem. properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation Twenty-three VFCs were differentially produced according to the linear discriminant anal. effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcs. were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochem. properties and VFCs, by redundancy anal. (RDA) and two-way orthogonal partial least squares (O2PLS) anal. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochem. properties and VFCs and selection of beneficial strains to improve the quality of BGRW. Food Research International published new progress about Aspergillus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Quality Control of 123-29-5.

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

Zhao, Chi published the artcileCorrelations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation, SDS of cas: 106-32-1, the main research area is microbiota physicochem volatile flavor component glutinous rice wine fermentation; Black glutinous rice wine; Correlation analysis; High throughput sequencing; Microbial communities; Physicochemical properties; Volatile components.

Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochem. properties and flavor components during BGRW fermentation High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochem. properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation Twenty-three VFCs were differentially produced according to the linear discriminant anal. effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcs. were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochem. properties and VFCs, by redundancy anal. (RDA) and two-way orthogonal partial least squares (O2PLS) anal. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochem. properties and VFCs and selection of beneficial strains to improve the quality of BGRW. Food Research International published new progress about Aspergillus. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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

Xu, Xinxing published the artcileCorrelation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.), Recommanded Product: Ethyl octanoate, the main research area is Capsicum autochthonous microbial formation High throughput sequencing; Correlation analysis; Fermented red pepper; Microbial diversity; Odorants.

High-throughput sequencing and gas chromatog.-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixteen volatile compounds differed significantly after fermentation, including seven odorants. After fermentation, 1-butanol, 3-methyl-, acetate, phenol, 4-ethyl-2-methoxy-, octanoic acid, Et ester, styrene and 2-methoxy-4-vinylphenol were the key odorants, producing a flavor described as peppery, fruity, sour, and spicy. The correlation between microorganisms and odorants in the fermentation was studied and 18 odorants significantly correlated with the core microbial communities in the fermented samples. For further anal., strains of seven genera were isolated and correlation anal. by O2PLS indicated that Aspergillus, Bacillus, Brachybacterium, Microbacterium and Staphylococcus were highly correlated with the flavor formation. These findings would help to understand the fermentation mechanism of fermented red pepper flavor formation.

Food Microbiology published new progress about Aspergillus. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Nespor, Jakub published the artcileAn HS-SPME-GC-MS method for profiling volatile compounds as related to technology used in cider production, Recommanded Product: Ethyl octanoate, the main research area is volatile compound cider production HS SPME GC MS method; HS-SPME-GC-MS; cider; volatile compounds.

Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcs. and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Anal. data were statistically evaluated using principal component anal., and differences in composition of volatiles between cider produced using “”intensified”” technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcs. (2-methylpropanol, isoamyl alcs., hexanol, and butane-2,3-diol) and esters (Et 2-methylbutanoate, butylacetate, and hexyl acetate).

Molecules published new progress about Apple juice. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Niu, Yunwei published the artcileCharacterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose, HPLC of Formula: 106-32-1, the main research area is apple juice ethyl acetate aroma intensity gas chromatog olfactometry; Aroma intensity; E-nose; GC-O; OAV; Odour threshold; Perceptual interaction.

In this study, twenty ester compounds of juiced apples from three different varieties were identified and quantified by gas chromatog.-olfactometry (GC-O) and gas chromatog.-mass spectrometry (GC-MS) anal. Six esters were selected as the key odor-active compounds by omission Tests. Perceptual interaction among esters was investigated through odor thresholds and intensity of six esters and fifteen binary mixtures Most of these mixtures followed an addition behavior. Et butanoate and Bu acetate had a synergistic effect. Sensory anal. revealed that fruity, sour and green notes were enhanced significantly by adding the binary mixture of Et butanoate and Bu acetate (E&B). Electronic nose (e-nose) data showed that, compared with the individual ester, the response values of E&B were increased on four sensors. Moreover, with regard to partial least squares regression (PLSR), fruity, sour and green notes attribute covaried well with five sensors of e-nose. The present study would provide a theor. basis for understanding the aroma characteristic of apple juice, hoping to be helpful for the improvement of apple juice aroma and flavor.

Food Research International published new progress about Apple juice. 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

Wei, Jianping published the artcileChemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations, Category: esters-buliding-blocks, the main research area is aroma compound fermented cider Hanseniaspora Torulaspora; 3-Methyl-1-butanol (PubChem CID: 31260); 3-Methylbutyl acetate (PubChem CID: 31276); Ethyl butanoate (PubChem CID: 7762); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Gas chromatography-olfactometry (GC-O); Glycerol (PubChem CID: 753); Hanseniaspora osmophila; Mixed fermentation; Partial least squares regression (PLSR); Phenylethyl alcohol (PubChem CID: 6054); Torulaspora quercuum; dl-malic acid (PubChem CID: 525); β-Damascenone (PubChem CID: 5366074); β-Phenethyl acetate (PubChem CID: 7654).

In this study, apple juice was fermented using Hanseniaspora osmophila X25-5 in pure culture as well as mixed culture with Torulaspora quercuum X24-4, which was inoculated simultaneously or sequentially. H. osmophila inhibited the growth of T. quercuum, while T. quercuum had little effect on the growth of H. osmophila. The simultaneous fermentation consumed relatively more sugar and resulted in the highest ethanol content. The production of organic acids varied depending on the yeast species employed and inoculation modality. Esters and alcs. were the main volatile families produced during fermentation, while Et esters and terpenes contributed most to the temperate fruity aroma. Gas chromatog.-olfactometry (GC-O) showed that 3-methyl-1-butanol, Et 2-methylbutanoate, phenylethyl alc., β-phenethyl acetate, and β-damascenone were the most potent odorants in all samples. This study suggested that simultaneous fermentation with H. osmophila and T. quercuum might represent a novel strategy for the future production of cider.

Food Chemistry published new progress about Apple juice. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

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