Month: December 2022

Widayat, Tiandi published the artcileMetabolite profiles of agarwood Gyrinops versteegii (Gilg) domke leaves collected from Different locations, Formula: C17H34O2, the main research area is agarwood Gyrinops leaf antioxidant antimalaria antiproliferationn agent.

The leaves of Gyrinops versteegii, an agarwoodproducing plant, are reported to have many benefits, including antioxidant, anti-malaria and an antiproliferation activity against several cancer cell lines. The plants originate from the Eastern part of Indonesia and are now cultivated for resin production in several parts of Indonesia. Secondary metabolites are known to be highly influenced by environmental factors. This study was conducted to evaluate the effect of different planting locations on the leave metabolite profiles of G. versteegii. Leaf samples were collected from two different locations, Bogor Botanical Gardens, West Java and Research and Development Institute of Technol. Non-Timber Forest Product Mataram, Lombok Island. Samples were extracted by maceration overnight with non-polar to polar solvents of chloroform, Et acetate and ethanol at a ratio of 1:13 (w/v). The extracts were air-dried and then analyzed using GC-MS. The chromatograms were further processed for confirmation of the metabolites content. The metabolite profiles were compared using multivariate anal. in SIMCA P software and significant differences were confirmed with a t-test. The Bogor sample′s metabolite profile was different from the Mataram sample, specifically fifteen compounds including fatty acids, monoterpenes, sesquiterpenes and triterpenes. This difference may be due to the different soil composition between the two locations. The soil in Bogor had higher concentrations of K and Mn, but lower N and Ca compared to the Mataram soil. The different location was confirmed by the metabolite profiles of agarwood leaves and the G. versteegii leaves from Bogor are different from those from Mataram.

Research Journal of Biotechnology published new progress about Alkanes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Formula: C17H34O2.

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

Luganini, Anna published the artcileThe isoquinoline alkaloid berberine inhibits human cytomegalovirus replication by interfering with the viral Immediate Early-2 (IE2) protein transactivating activity., Application of 2-((5-Nitrothiazol-2-yl)carbamoyl)phenyl acetate, the main research area is HCMV virus replication IE2 isoquinoline alkaloid berberine; Berberine chloride; Human cytomegalovirus; IE2; IE3; Murine cytomegalovirus; Promoter transactivation.

The identification and validation of new small mols. able to inhibit the replication of HCMV remains a priority to develop alternatives to the currently used DNA polymerase inhibitors, which are often burdened by long-term toxicity and emergence of cross-resistance. Low micromolar concentrations of BBR were confirmed to suppress the replication of different HCMV strains, including clin. isolates and strains resistant to approved DNA polymerase inhibitors. Anal. of the HCMV replication cycle in infected cells treated with BBR then revealed that the bioactive compound compromised the progression of virus cycle at a stage prior to viral DNA replication and Early (E) genes expression, but after Immediate-Early (IE) proteins expression. Mechanistic studies in fact highlighted that BBR interferes with the transactivating functions of the viral IE2 protein, thus impairing efficient E gene expression and the progression of HCMV replication cycle. Finally, the mechanism of the antiviral activity of BBR appears to be conserved among different CMVs, since BBR suppressed MCMV replication and inhibited the transactivation of the prototypic MCMV E1 gene by the IE3 protein, the murine homolog of IE2. Together, these observations warrant for further experimentation to obtain proof of concept that BBR could represent an attractive candidate for alternative anti-HCMV therapeutic strategies.

Antiviral Research published new progress about Alkaloids Role: THU (Therapeutic Use), BIOL (Biological Study), USES (Uses). 55981-09-4 belongs to class esters-buliding-blocks, name is 2-((5-Nitrothiazol-2-yl)carbamoyl)phenyl acetate, and the molecular formula is C12H9N3O5S, Application of 2-((5-Nitrothiazol-2-yl)carbamoyl)phenyl acetate.

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

Zhu, Li-Xia published the artcileCombined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang, Recommanded Product: Methyl decanoate, the main research area is wine Cabernet Sauvignon grape ripen Saccharomyces China; Cabernet Sauvignon; Co-fermentation; Over ripen; Wine; Xinjiang.

Cabernet Sauvignon grape produced in Xinjiang (China) is often overripe, with unusually high sugar content, which impedes utilization. We aimed to establish the optimal combination of indigenous yeast strains to produce a new sweet wine from the overripe grape. Five yeast strains with pronounced enol. characteristics were selected from 88 indigenous yeast isolates. Using a series of co-fermentation experiments with different inoculated strategies, we achieved optimal co-fermentation with a combination of strains SC19 and NS68, later identified as Saccharomyces cerevisiae and Pichia kudriavzevii, resp., simultaneously inoculated in a 1:1 ratio at the early stage of fermentation The combination was characterized by vigorous fermentation with high resistance to 457.13 g/L sugar and high alc. yield (16.01% vol). The sweet wine contained 17 aromatic compounds with odor activity value (OAV) ≥ 1 and pronounced sweet fruit, floral, herbaceous, and caramel odors. The co-fermentation has a good potential for utilization of overripe Cabernet Sauvignon grape.

World Journal of Microbiology & Biotechnology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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

Jia, Rong published the artcilePhysicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures, Quality Control of 106-32-1, the main research area is semihard goat cheese volatile compound starter culture physicochem textural; goat cheese; physicochemical and textural characteristic; starter culture; volatile compound.

Today, cheese is valued because of its high nutritional value and unique characteristics. Improving the texture and flavor of cheese by selecting suitable starter cultures is an important way to promote the development of cheese industry. The effect of starter cultures on the physicochem. and textural properties and volatile compounds during the ripening of semihard goat cheese were investigated in this work. Different starter cultures-mesophilic (M) and thermophilic starters (T), Lactobacillus plantarum ssp. plantarum ATCC 14917 (Lp), a mix of the M and T starters (M1), and mix of the M, T, and Lp starters (M2)-were used in the production of the goat cheeses. Volatile compounds were determined by a solid-phase microextraction/gas chromatog.-mass spectrometric (SPME/GC-MS) method. The results showed that the moisture content of cheeses produced with the 5 kinds of starter cultures decreased after maturation, whereas ash content increased. The pH values of goat cheeses decreased first and then increased during maturity, and the pH value of M2 cheese was the lowest among the cheeses. The hardness and chewiness of the cheeses increased with increasing maturity, whereas cohesiveness, springiness, and resilience showed the opposite tendency. The 60-d-old cheese made with Lp had the highest chewiness, cohesiveness, springiness, and resilience, whereas the 60-d-old cheese made with M2 had the highest hardness. A total of 53 volatile components were identified by SPME/GC-MS, and carboxylic acids, alcs., ketones, and esters were the 4 major contributors to the characteristic flavors of the cheeses. Volatile components and their contents differed greatly among the produced cheeses. The M2 cheese contained the highest relative content of the main volatile compounds (90.10%), especially butanoic acid and acetoin. Through a comprehensive comparison of the results, we concluded that M2 cheese had a dense texture and milky flavor, and M2 is a potential starter culture candidate for the production of goat cheese.

Journal of Dairy Science published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.

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

Ma, Teng-Zhen published the artcileEffect of different clarification treatments on the volatile composition and aromatic attributes of ′Italian Riesling′ icewine, COA of Formula: C10H20O2, the main research area is volatile aromatic compound clarification treatment italian riesling icewine; aroma series; filtration; fining; icewine; sensory analysis; volatile compounds.

The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ′Italian Riesling′ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, resp. Furthermore, with high impact on aroma were: Et hexanoate which reduced by 20-80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3-33% and linalool decreased by 10-20% and undetected for BT. Principle component anal. indicated that icewine clarified by different methods could be distinguished and pos. correlated with odor-active compounds Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines. Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

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

Ma, Teng-Zhen published the artcileEffect of different clarification treatments on the volatile composition and aromatic attributes of ′Italian Riesling′ icewine, Quality Control of 123-29-5, the main research area is volatile aromatic compound clarification treatment italian riesling icewine; aroma series; filtration; fining; icewine; sensory analysis; volatile compounds.

The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ′Italian Riesling′ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, resp. Furthermore, with high impact on aroma were: Et hexanoate which reduced by 20-80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3-33% and linalool decreased by 10-20% and undetected for BT. Principle component anal. indicated that icewine clarified by different methods could be distinguished and pos. correlated with odor-active compounds Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines. Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Gutierrez-Gamboa, Gaston published the artcileEffects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons, Application In Synthesis of 106-32-1, the main research area is wine volatile composition biostimulation alga Tempranillo grapevines season; aroma; foliar application; macroalgae; seaweeds; volatile compounds.

Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C13 norisoprenoids, esters, benzenoids, alcs., carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.

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

Hu, Kai published the artcileThe effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations, Safety of Benzyl acetate, the main research area is Pichia Saccharomyces amino acid wine fermentation; Alcoholic fermentation; Amino acids; Cell-cell contact; Non-Saccharomyces; Wine aroma; Yeast interactions.

This study used a double-compartment fermenter to assess yeast growth, fermentation activity, and aroma production in response to cell-cell contact during mixed culture fermentation of Pinot noir grape must with Pichia kluyveri and Saccharomyces cerevisiae. Furthermore, amino acids were analyzed in order to study yeast interactions and possible reasons for aroma modulation as a response to cell-cell contact. Our results show that cell-cell contact between the two yeasts decreased cell viability of each yeast during mixed culture fermentation, and that it increased acetate and Et ester production and decreased varietal volatile levels. Moreover, it increased the consumption of glutamic acid and the biosynthesis of some specific amino acids related to cell growth, mainly histidine, glycine and proline, while suppressing the production of higher alcs. through the Ehrlich pathway. These results may contribute to an improved understanding, and thus control, of aroma production in mixed culture wine fermentations

Food Microbiology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Han, Xueyuan published the artcileInfluence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines, Application of Ethyl octanoate, the main research area is Prunus metabolite fermented wine carbohydrate sugar.

Sucrose and glutinous rice were used as carbohydrate sources for greengage wine fermentation The physicochem. properties of the two greengage wines (RGW, glutinous rice greengage wine; SGW, sucrose greengage wine) were compared. The results showed differences in the contents of total sugar, total acid, alc., total protein and ascorbic acid between the two greengage wines. The evaluation of their sensory quality suggested that RGW was superior to SGW. However, SGW contained more total flavonoids and total phenols and showed a stronger antioxidant capacity than those of RGW. Volatile compound anal. showed that 1-hexanol and benzaldehyde were unique to RGW. Compared with SGW, RGW contained more contents of certain esters and alcs. in volatile components. Metabolomics detection indicated that RGW was richer in lipids and amino acids. Instead, SGW presented relatively high contents and a variety of organic acids and flavonoids. This study was expected to provide a new approach to improving the quality of fermented greengage wine.

LWT–Food Science and Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

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

Muniz, Adriana published the artcileEgg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method, Product Details of C9H10O2, the main research area is egg white partially substituted mushroom volatile aroma proportion cooking.

This study investigated volatiles in 16 developed blends, in which egg whites were partially replaced with white and crimini mushrooms (0%, 10%, 20%, and 30%) and then roasted and steamed, resp. A solid-phase microextraction-gas chromatog.-mass spectrometry anal. identified ~50 volatiles in raw egg whites, while the number of volatiles increased to over 70 in steamed and roasted egg whites. Compared to raw egg white, the total volatile abundance did not significantly change, but alcs., ketones, heterocyclic compounds, and sulfurs significantly increased (p ≤ 0.05) in cooked egg whites. When egg whites were substituted with 30% mushrooms, the total volatile abundance increased 8-11 times, compared to egg white alone. The dominant volatiles in the egg white-mushroom blends were aldehydes and alcs. followed by ketones, heterocyclic compounds, and sulfurs. Increases in the mushroom proportions led to a significantly higher peak abundance of all volatiles in the blends except sulfurs. Crimini imparted higher amounts of heterocyclic compounds, and white mushrooms had higher sulfurs. Compared to the steam method, roasting significantly increased pyrazines in the blends. This study demonstrated the contribution of mushroom volatiles to egg whites, three impact factors, and the potential utilization of mushroom in food product development.

ACS Food Science & Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Product Details of C9H10O2.

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