Month: December 2022

Tabaszewska, Malgorzata published the artcileThe Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production, Name: Ethyl octanoate, the main research area is Crataegus fruit preservation method extractability aroma compound liqueur production; PCA; hawthorn; liqueur; volatile compounds.

The leaves, inflorescences, and fruits of hawthorn have long been known for their therapeutic properties. A wide range of hawthorn products, including liqueurs, are manufactured, due to the technol. potential of the raw material as well as the richness of its volatile compounds This study aimed to determine the effect of the liqueur production method and various methods of fruit preservation on the quant. and qual. composition of volatile compounds in the liqueurs produced. Hawthorn fruits saturated with sucrose and non-saturated with sucrose, fresh or preserved through one of three methods: freezing, air-drying, and freeze-drying, were used for liqueur preparation The samples were analyzed using a gas chromatograph-mass spectrometer. They were found to contain 54 volatile compounds classified into 12 groups of chems. All 54 identified volatile compounds were detected in the liqueur made from hawthorn fruits non-saturated with sucrose and preserved by freeze-drying. In this liqueur type, 12 of the identified volatile compounds occurred in the highest concentration when compared to the other treatments. Among all volatiles, the following compounds were present in the analyzed liqueurs in the highest concentrations: dodecanoic acid Et ester (11.782 g/100 g), lactones (6.954 g/100 g), five monoterpenes (3.18 g/100 g), two aromatic hydrocarbons (1.293 g/100 g), isobensofuran (0.67 g/100 g), alc.-2-methyl-2-propanol (0.059 g/100 g), and malonic ester (0.055 g/100 g). Among all analyzed liqueurs, the one made from the fruits non-saturated with sucrose and frozen was characterized by the smallest diversity of volatiles, which were present in the lowest concentrations in that liqueur.

Molecules published new progress about Acetals Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.

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

Hong, Jiaxin published the artcileResearch progress of trace components in sesame-aroma type of baijiu, Safety of Ethyl octanoate, the main research area is trace component sesame aroma type baijiu research progress; 3-Methylthiopropanol; Flavor; Qualitative analysis; Quantitative analysis; Sensory evaluation; Sesame-aroma type of baijiu; Sulfur compounds; Trace components.

Baijiu is one of the traditional distilled liquor made from grains in China and occupies a vital position in China’s food industry. In 2018, the total sales revenue of baijiu industry were reached 536.383 billion yuan, resp. According to the aroma characteristics, baijiu is artificially divided into 12 aroma types. Especially, although sesame-aroma type of baijiu is widely recognized for a short time compared with strong-aroma and light-aroma type of baijiu, sesame-aroma type of baijiu is becoming more and more popular among consumers due to its unique roasted sesame aroma recently. With its unique aroma of roasted sesame (similar to roasted coffee), sesame-aroma type of baijiu has drawn the attention of consumers and researchers. The researches on the trace components in sesame-aroma type of baijiu and their influences on the aroma profile of sesame-aroma type of baijiu have been carried out gradually. This perspective mainly introduces the production process and development process of sesame-aroma type of baijiu, summarizes recent progress in the research on the trace components in sesame-aroma type of baijiu, especially for the influences of trace components on the aroma profile of sesame-aroma type of baijiu. It provides ideas for the research direction of sesame-aroma type of baijiu, and lays a foundation for the improvement of baijiu quality and the development of sesame-aroma type of baijiu in the future.

Food Research International published new progress about Acetals Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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

Liu, Zhibin published the artcileThe dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine, Related Products of esters-buliding-blocks, the main research area is rice wine volatile compoundmicrobial succession solid state fermentation; Bacterial community; Fungal community; Gutian Hong Qu glutinous rice wine; High throughput sequencing; Traditional solid-state fermentation; Volatile components.

Gutian Hong Qu glutinous rice wine (GHQW) is a representative alc. beverage in China. During its traditional brewing process, multiple strains are involved. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Therefore, in this study, the dynamics of volatile components and microbial succession during the traditional fermentation process of GHQW were monitored, by using HS-SPME-GC/MS and high throughput 16 S rRNA and ITS sequencing techniques. Following a 32-day semi-open solid-state fermentation, massive changes in volatile profile and microbial communities were observed Based on these, the potential correlations between volatile components and microorganisms during the fermentation were explored by using Pearson correlation anal. It was revealed that 3 bacterial taxa, including Lactococcus lactis, Burkholderia gladioli and Cronobacter helveticus, and 5 fungal taxa, including Wickerhamomyces anomalus, Saccharomyces cerevisiae, Aspergillus vitricola, Aspergillus penicillioides and Monascus purpureus, showed strong connections with various volatile components. Thus these bacteria and fungi might play crucial roles in volatile components biosynthesis, and thus were preliminary considered as core functional microorganisms for GHQW brewing. The detailed information on the dynamic changes of volatile components and microbial communities throughout GHQW brewing can further expand our understanding of the formation mechanisms of GHQW aroma.

Food Microbiology published new progress about 16S rRNA 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, Related Products of esters-buliding-blocks.

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

Liu, Zhibin published the artcileThe dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine, Category: esters-buliding-blocks, the main research area is rice wine volatile compoundmicrobial succession solid state fermentation; Bacterial community; Fungal community; Gutian Hong Qu glutinous rice wine; High throughput sequencing; Traditional solid-state fermentation; Volatile components.

Gutian Hong Qu glutinous rice wine (GHQW) is a representative alc. beverage in China. During its traditional brewing process, multiple strains are involved. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Therefore, in this study, the dynamics of volatile components and microbial succession during the traditional fermentation process of GHQW were monitored, by using HS-SPME-GC/MS and high throughput 16 S rRNA and ITS sequencing techniques. Following a 32-day semi-open solid-state fermentation, massive changes in volatile profile and microbial communities were observed Based on these, the potential correlations between volatile components and microorganisms during the fermentation were explored by using Pearson correlation anal. It was revealed that 3 bacterial taxa, including Lactococcus lactis, Burkholderia gladioli and Cronobacter helveticus, and 5 fungal taxa, including Wickerhamomyces anomalus, Saccharomyces cerevisiae, Aspergillus vitricola, Aspergillus penicillioides and Monascus purpureus, showed strong connections with various volatile components. Thus these bacteria and fungi might play crucial roles in volatile components biosynthesis, and thus were preliminary considered as core functional microorganisms for GHQW brewing. The detailed information on the dynamic changes of volatile components and microbial communities throughout GHQW brewing can further expand our understanding of the formation mechanisms of GHQW aroma.

Food Microbiology published new progress about 16S rRNA 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, Category: esters-buliding-blocks.

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

Celik, Z. D. published the artcileImpact of malolactic fermentation on the volatile composition of Turkish Kalecik karasi red wines, COA of Formula: C10H20O2, the main research area is red wine volatile compound Oenococcus oeni.

The effects of spontaneous malolactic fermentation (MLF) and a malolactic starter culture (Oenococcus oeni) on the volatile compounds of Kalecik karasi red wines were investigated. The volatile compounds were extracted using liquid-liquid extraction and quantified by GC-MS-flame ionization detection. Starter cultures of O. oeni had a pos. effect in shortening MLF and producing lower volatile acidity. After MLF, the total volatile compounds increased in both the inoculated wines and the spontaneously fermented wine. Et lactate, di-Et succinate and γ-butyrolactone increased upon inoculation with cultures of O. oeni strains PN4 and VP41. MLF increased the diacetyl concentration in all Kalecik karasi wines. Strain dependent differences were found in the level of diacetyl, with O. oeni PN4 producing more diacetyl than O. oeni VP41. After MLF, the concentrations of acetoin, 4-ethylguaicol and 4-ethylphenol increased in spontaneously fermented wine compared with wines inoculated with O. oeni. Accordingly, the use O. oeni PN4 is recommended for a controlled MLF to produce better quality Kalecik karasi wines.

Journal of the Institute of Brewing published new progress about Lactones Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Celik, Z. D. published the artcileImpact of malolactic fermentation on the volatile composition of Turkish Kalecik karasi red wines, Application In Synthesis of 5405-41-4, the main research area is red wine volatile compound Oenococcus oeni.

The effects of spontaneous malolactic fermentation (MLF) and a malolactic starter culture (Oenococcus oeni) on the volatile compounds of Kalecik karasi red wines were investigated. The volatile compounds were extracted using liquid-liquid extraction and quantified by GC-MS-flame ionization detection. Starter cultures of O. oeni had a pos. effect in shortening MLF and producing lower volatile acidity. After MLF, the total volatile compounds increased in both the inoculated wines and the spontaneously fermented wine. Et lactate, di-Et succinate and γ-butyrolactone increased upon inoculation with cultures of O. oeni strains PN4 and VP41. MLF increased the diacetyl concentration in all Kalecik karasi wines. Strain dependent differences were found in the level of diacetyl, with O. oeni PN4 producing more diacetyl than O. oeni VP41. After MLF, the concentrations of acetoin, 4-ethylguaicol and 4-ethylphenol increased in spontaneously fermented wine compared with wines inoculated with O. oeni. Accordingly, the use O. oeni PN4 is recommended for a controlled MLF to produce better quality Kalecik karasi wines.

Journal of the Institute of Brewing published new progress about Lactones Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application In Synthesis of 5405-41-4.

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

Alamo-Sanza, Maria del published the artcileImpact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives, Computed Properties of 106-32-1, the main research area is oak red wine long bottle aging oxygen.

The adding of wood pieces together with small amounts of oxygen to simulate the processes for aging red wine in barrels is the most common alternative to oak barrels. The evolution of these wines aged with alternatives in bottle has not been examined in depth as they are considered to be for rapid consumption. This paper presents for the first time the evolution in bottle for 10 years of the same wine aged in oak barrels and subjected to diverse alternative aging processes using different woods. Wines subjected to this alternative have evolved after 10 years in the bottle in a similar way to those aged in barrels. Wines aged in barrels retain significantly higher levels of blue tonalities than those treated with chips + FMOX and the loss of compounds responsible for red is almost double in wines treated with alternatives than in those aged in barrels. Wines aged in barrels showed higher concentrations of cis- and trans-whiskylactones than those treated with alternative products. In both the cis/trans whisky lactone ratio has been around 2 in wines aged in French oak, and over 5 in wines aged in American oak. Adequate oxygen management during treatment with oak alternatives provides long-life wines.

LWT–Food Science and Technology published new progress about Lactones Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.

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

Alamo-Sanza, Maria del published the artcileImpact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives, Safety of Ethyl 3-hydroxybutanoate, the main research area is oak red wine long bottle aging oxygen.

The adding of wood pieces together with small amounts of oxygen to simulate the processes for aging red wine in barrels is the most common alternative to oak barrels. The evolution of these wines aged with alternatives in bottle has not been examined in depth as they are considered to be for rapid consumption. This paper presents for the first time the evolution in bottle for 10 years of the same wine aged in oak barrels and subjected to diverse alternative aging processes using different woods. Wines subjected to this alternative have evolved after 10 years in the bottle in a similar way to those aged in barrels. Wines aged in barrels retain significantly higher levels of blue tonalities than those treated with chips + FMOX and the loss of compounds responsible for red is almost double in wines treated with alternatives than in those aged in barrels. Wines aged in barrels showed higher concentrations of cis- and trans-whiskylactones than those treated with alternative products. In both the cis/trans whisky lactone ratio has been around 2 in wines aged in French oak, and over 5 in wines aged in American oak. Adequate oxygen management during treatment with oak alternatives provides long-life wines.

LWT–Food Science and Technology published new progress about Lactones Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Safety of Ethyl 3-hydroxybutanoate.

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

Li, Chao published the artcileDiscrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS, Synthetic Route of 140-11-4, the main research area is Schizonepeta volatile organic compound HS GC IMS China; HS-GC-IMS; HS-SPME-GC-MS; OPLS-DA; Schizonepetae Spica; volatile organic compounds.

Volatile organic compounds (VOCs) are the main chem. components of Schizonepetae Spica (SS), which have pos. effects on the quality evaluation of SS. In this study, HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatog.-mass spectrometry) and HS-GC-IMS (headspace-gas chromatog.-ion mobility spectrometry) were performed to characterize the VOCs of SS from six different regions. A total of 82 VOCs were identified. In addition, this work compared the suitability of two instruments to distinguish SS from different habitats. The regional classification using orthogonal partial least squares discriminant anal. (OPLS-DA) shows that the HS-GC-IMS method can classify samples better than the HS-SPME-GC-MS. This study provided a reference method for identification of the SS from different origins.

Molecules published new progress about Gas chromatography-mass spectrometry (Headspace solid-phase microextraction). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.

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

Yan, Xinlei published the artcileEffect of collagen casing on the quality characteristics of fermented sausage, Synthetic Route of 111-11-5, the main research area is fermented sausage collagen casing.

Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field. In this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time. The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<0.05), while the elasticity in CC group was lower than that in PC group (P<0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<0.05). In conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theor. basis for the choice of casings in industrial production in the future. PLoS One published new progress about Collagens 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