Month: December 2022

Zhou, Dandan published the artcileChange of soluble sugars, free and glycosidically bound volatile compounds in postharvest cantaloupe fruit response to cutting procedure and storage, COA of Formula: C9H10O2, the main research area is cantaloupe fruit postharvest storage cutting volatile compound soluble sugar.

In order to investigate the effects of cutting procedure and storage on the changes of sugars and volatiles in postharvest cantaloupe and explore the interactions among sugars, free and bound volatile compounds, two comparative groups were designed in this study (whole fruit stored at 4°C at 0 d vs fresh-cut cantaloupe stored at 4°C at 0 d; fresh-cut cantaloupe stored under 4°C for 0, 1, 3, 5, 7 d). Changes of sugars, free and bound volatiles, β-glucosidase in whole and fresh-cut cantaloupe were determined Results showed that most aldehydes, alcs., esters and ketones in free form exhibited significant enhancements at the early storage period, while most bound volatiles decreased along with the storage. Cutting promoted the decrease of benzaldehyde, nonanal, decanal, 1-octen-3-ol, β-ionone and 3-octanone in bound form, but promoted the emissions of these components in free form correspondingly, which was consistent with the β-glucosidase activity in cantaloupe after cutting process. Bedsides, the in vitro test results indicated that sugars play key roles in the synthesis of bound volatiles in cantaloupe.

Scientia Horticulturae (Amsterdam, Netherlands) 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, COA of Formula: C9H10O2.

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

Zhou, Dandan published the artcileChange of soluble sugars, free and glycosidically bound volatile compounds in postharvest cantaloupe fruit response to cutting procedure and storage, Application In Synthesis of 111-11-5, the main research area is cantaloupe fruit postharvest storage cutting volatile compound soluble sugar.

In order to investigate the effects of cutting procedure and storage on the changes of sugars and volatiles in postharvest cantaloupe and explore the interactions among sugars, free and bound volatile compounds, two comparative groups were designed in this study (whole fruit stored at 4°C at 0 d vs fresh-cut cantaloupe stored at 4°C at 0 d; fresh-cut cantaloupe stored under 4°C for 0, 1, 3, 5, 7 d). Changes of sugars, free and bound volatiles, β-glucosidase in whole and fresh-cut cantaloupe were determined Results showed that most aldehydes, alcs., esters and ketones in free form exhibited significant enhancements at the early storage period, while most bound volatiles decreased along with the storage. Cutting promoted the decrease of benzaldehyde, nonanal, decanal, 1-octen-3-ol, β-ionone and 3-octanone in bound form, but promoted the emissions of these components in free form correspondingly, which was consistent with the β-glucosidase activity in cantaloupe after cutting process. Bedsides, the in vitro test results indicated that sugars play key roles in the synthesis of bound volatiles in cantaloupe.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

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

Xu, Sujuan published the artcileThe presence of kiwifruit columella affects the aroma profiles of fresh and thermally treated kiwifruit juice, Formula: C10H20O2, the main research area is kiwifruit juice aroma profile thermal treatment columella affect.

The aroma-active compounds in the whole fruit, pulp, and columella of fresh and thermally treated kiwifruit from three varieties (CX), (HW), and (XX) were analyzed. Major aroma-active C6 alcs. and aldehydes were abundant in the pulp, while key esters were predominant in the columella. Quant. descriptive anal. (QDA) indicated that the heating of pulp caused large changes in the fruity and sweet notes, while the intensities of grassy, pungent, and cooked cabbage notes in thermally treated whole kiwifruit (TW) were considerably stronger than thermally treated pulp (TP). Based on GC-MS/O and OAV, 17 odor-active compounds were identified. TP had substantial reductions in key alcs. and aldehydes, and the presence of columella attenuated the heat losses in characteristic esters. Decanal, (E)-2-decenal, 1-octen-3-one, and di-Me sulfide, formed during heating, were pos. correlated with the cooked cabbage odor by partial least-squares regression (PLSR). Hierarchical cluster anal. (HCA) revealed that aroma profiles of TP in CX and HW were similar to fresh samples, suggesting that the columella indeed affected the aroma profile during thermal treatment, especially for CX and HW. Altogether, these results could offer recommendations for kiwifruit juice processing to improve the aroma quality of juice products by changing the content of columella.

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, Formula: C10H20O2.

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

Bi, Jicai published the artcileEffects of different cooking methods on volatile flavor compounds of chicken breast, Synthetic Route of 111-11-5, the main research area is chicken breast volatile organic flavor compound cooking; Gushi chicken breast; air fryer; cooking method; gas chromatography-ion mobility spectrometry; volatile flavor compounds.

Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumer′s food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing and air frying were detected using gas chromatog.-ion mobility chromatog. (GC-IMS) and principal component anal. (PCA), and the relative odor activity value (ROAV) was determined using PCA. A total of 43 volatile substances were identified. 3-(methylthio)propionaldehyde-M and benzene acetaldehyde can be used as characteristic flavor markers in the air-fried chicken breast.ethyl acetate, (E)-2-octenal-D, and 2-ethyl-1-hexanol-D can be used as characteristic flavor markers in the stewed chicken breast. Because these five substances have the most obvious contrast in the fingerprint. The following part describes the specific substances that have mainly contributed to the flavor system in the volatile system obtained by different cooking methods. Finally, the main flavor compounds of the stewed chicken breast were 3-methylbutanal-D, octanal-D, (E)-2-nonenal, and other 11 types of compounds (ROAV ≥1). Nine types of compounds (ROAV ≥1), including 3-methylbutanal-D, (E)-2-nonenal-M octanal-M, and hexanal-M, were the main compounds to characterize the air-fried chicken breast. Practical applications : GC-IMS technol. combined with the principal component anal. of ROAV can be used to rapidly identify the main flavor substances and the flavor substances having an important role in modifying the overall taste of the sample. It plays a considerably important role in the aroma recombination of substances and can play a role in food processing.

Journal of Food Biochemistry published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Liguori, Loredana published the artcileInfluence of malt composition on the quality of a top fermented beer, HPLC of Formula: 106-32-1, the main research area is beer fermentation quality parameter colored malt effect; Antioxidants; Aroma; Beer; Malt; Quality; Sensory.

The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of colored malt on the main quality parameters of a top-fermenting beer was evaluated. The beers were produced increasing the percentage of colored malt (0, 5, 15% Caraamber) respect to the pale ale base malt. The beers had an alc. content ranging from 6.2 to 6.8 vol%; the results highlighted a deeper color, increased bitterness and turbidity in beer with the highest amount of Caraamber malt. This latter showed the highest polyphenols (453.8 mg GAE/L) and antioxidant activity (840.1μmol TE/L) and, on the other hand, the lowest foam stability. The volatiles profile showed a higher amount of aldehydes and ketones in beer with the highest percentage of caramel malt but the lowest in higher alcs. and esters. No differences were found in the fruity-esters, alc. and caramel sensory notes; while the beer made with 15% of colored malt was perceived sweeter and with less fruity citrus notes than other beer samples.

Journal of Food Science and Technology (New Delhi, India) 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, HPLC of Formula: 106-32-1.

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

Kawa-Rygielska, Joanna published the artcileCharacteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast, COA of Formula: C10H20O2, the main research area is Norwegian KVEIK yeast NEIPA beer production; GC/MS; HPLC; KVEIK yeast; beer; brewing; fermentation; unconventional microorganisms.

The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochem. properties, antioxidant potential, volatile compounds, and sensory properties was investigated. The KVEIK-fermented beer did not differ in terms of physicochem. parameters from the beer produced with the com. variants of US-05 yeast. The yeast strain influenced the sensory quality (taste and aroma) of the beers, with KVEIK-fermented beer rating significantly higher. The antioxidant activity of the tested beers also significantly depended on the yeast strain applied. The beers fermented with KVEIK had a significantly higher antioxidant potential (ABTS•+) than those fermented with US-05. The strongest antioxidant activity was found in the beer brewed with the Lida KVEIK yeast. The use of KVEIK to produce NEIPA beer allowed enrichment of the finished products with volatile compounds isobutanol, 2-pentanol, 3-methylobutanol, Et octanoate, and Et decanoate.

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

Chagas, Gilson Celso Albuquerque Jr. published the artcileProfile of volatile compounds of on-farm fermented and dried cocoa beans inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725, Name: Benzyl acetate, the main research area is Saccharomyces cerevisiae Pichia kudriavzevii volatile compound fermentation cocoa bean; GC-MS; HCA; PCA; chocolate.

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36°C), followed by preparation for the anal. of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcs. and low concentration of off-flavors. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

Molecules 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, Name: Benzyl acetate.

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

Chagas, Gilson Celso Albuquerque Jr. published the artcileProfile of volatile compounds of on-farm fermented and dried cocoa beans inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725, COA of Formula: C10H20O2, the main research area is Saccharomyces cerevisiae Pichia kudriavzevii volatile compound fermentation cocoa bean; GC-MS; HCA; PCA; chocolate.

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36°C), followed by preparation for the anal. of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcs. and low concentration of off-flavors. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

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

Ntsoane, Makgafele Lucia published the artcileImpact of low oxygen storage on quality attributes including pigments and volatile compounds in ‘Shelly’ mango, Computed Properties of 5405-41-4, the main research area is Shelly mango low oxygen storage quality.

Optimal oxygen conditions in controlled atm. storage play an important role in maintaining quality and extending shelf life of mangoes, especially for long distance markets. The aim of the study was to investigate the low O2 tolerance limit of ‘Shelly’ mango fruit based on quality attributes including pigments and accumulation of O2 restricted volatile organic compounds (VOCs). Spectroscopy in the visible wavelength range was applied in diffuse reflectance mode as a non-destructive method for monitoring the pigment contents. Furthermore, the relationship between non-destructively measured pigment indexes and pigment content was investigated. The spectral reflectance measurements predicted the pigment content in mango fruit (R2 ≥ 0.70). However, exptl. results showed that low O2 had no impact on pigment contents. Soluble solids and individual sugars (sucrose, fructose, and glucose) increased in all storage conditions. Significant differences were found in VOCs, 1% O2 resulted in significant accumulation of anaerobic metabolites: ethanol, Et acetate, 3-hydroxy-2-butanone, Et butanoate, 1-butanol, 2, 3-butanediol, Et propanoate, 2, 3-butanediol, undecane. Sensory anal. indicated that the panelists rejected fruit stored at 1% O2 due to unfavorable odor and taste. The results showed that 5% is the low O2 limit for ‘Shelly’ mango, below which anaerobic metabolites accumulated compromising the acceptability of the fruit due to ‘off-flavor’. However, storage conditions of 10% O2 can already result in reduced fruit mass loss and respiration rate; maintained the fruit flesh firmness, soluble solids content, and individual sugars in ‘Shelly’ mango after 21 d of storage.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Computed Properties of 5405-41-4.

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

Zeng, Chuantao published the artcileThe expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation, COA of Formula: C10H20O2, the main research area is aspergillus luchuensis kawachii microstructure koji alc fermentation acid amylase.

We investigated the contribution of the complex expressions of two α-amylases, namely acid-stable α-amylase (AS-amylase) and acid-labile α-amylase (AL-amylase), from Aspergillus kawachii to the microstructure of koji and the brewing. AL-amylase was found to be the primary contributor to the decomposition of starch in the early stage of koji making. From the middle stage, both α-amylases decomposed the starch in a coordinated manner, and at the final stage, acid-stable α-amylase and glucoamylase decomposed the starch granules. Characterization of koji prepared by the single disruptions of AS-amylase or AL-amylase genes, double disruption of both α-amylase genes, and triple disruption of two α-amylase and glucoamylase genes in A. kawachii cells indicated that both α-amylases can work in a synergistic manner to decompose starches during koji making. AL-amylase was found, for the first time, to play an important role in starch decomposition in koji. The speed of alc. fermentation and ester contents of the fermented mash were higher the mash prepared the control strain, followed by single, double, and triple disruptants. These results indicate that the microstructure of koji plays a role in promoting alc. fermentation and flavor development.

LWT–Food Science and Technology published new progress about Acetates 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