Month: December 2022

Su, Yingyu published the artcileEffects of Broussonetia papyrifera-fermented feed on the growth performfermentedance and muscle quality of Hu sheep, Product Details of C6H12O3, the main research area is Broussonetia papyrifera fermentation feed muscle quality Hu sheep.

This study aims to determine the effect of adding different proportions of Broussonetia papyrifera (BP)-fermented feed on Hu sheep. A total of 40 male Hu sheep (weighting 20.6 ± 2.20 kg) were collected and then divided into group I, II, III, and IV, with 0%, 5%, 10%, and 15% of BP-fermented feed to based diet, resp. After the trial period of 10 and 50 d, the sheep were slaughtered by conventional methods for the chem. analyses. It showed that adding 10% fermented feed could significantly increase the growth performance of the Hu sheep. Adding the fermented feed can improve the protein level, main flavor amino acid content, and fatty acid in the muscle. Based on the headspace solid-phase microextraction and gas chromatog. – mass spectrometry methods, a total of 125, 120, 119, and 117 kinds of volatile compounds were identified in group I, II, III, and IV, among which the relative content of the acid compound, ester compound, ketone compound, and aldehydes in group II, III, and IV were higher than that in control group, resp. Addition of BP-fermented feed could significantly improve growth performance and meat quality of Hu sheep.

Canadian Journal of Animal Science published new progress about Aldehydes 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, Product Details of C6H12O3.

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

Su, Yingyu published the artcileEffects of Broussonetia papyrifera-fermented feed on the growth performfermentedance and muscle quality of Hu sheep, Category: esters-buliding-blocks, the main research area is Broussonetia papyrifera fermentation feed muscle quality Hu sheep.

This study aims to determine the effect of adding different proportions of Broussonetia papyrifera (BP)-fermented feed on Hu sheep. A total of 40 male Hu sheep (weighting 20.6 ± 2.20 kg) were collected and then divided into group I, II, III, and IV, with 0%, 5%, 10%, and 15% of BP-fermented feed to based diet, resp. After the trial period of 10 and 50 d, the sheep were slaughtered by conventional methods for the chem. analyses. It showed that adding 10% fermented feed could significantly increase the growth performance of the Hu sheep. Adding the fermented feed can improve the protein level, main flavor amino acid content, and fatty acid in the muscle. Based on the headspace solid-phase microextraction and gas chromatog. – mass spectrometry methods, a total of 125, 120, 119, and 117 kinds of volatile compounds were identified in group I, II, III, and IV, among which the relative content of the acid compound, ester compound, ketone compound, and aldehydes in group II, III, and IV were higher than that in control group, resp. Addition of BP-fermented feed could significantly improve growth performance and meat quality of Hu sheep.

Canadian Journal of Animal Science published new progress about Aldehydes 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, Category: esters-buliding-blocks.

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

Zhang, Wen-jie published the artcileComparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC, Application In Synthesis of 140-11-4, the main research area is Pu erh tea leaf volatile profile bioactive component; Sun-dried Pu-erh tea; Ancient tea plant; Bulang Mountain; Volatile compound; Bioactive component.

To explore the volatile profiles and the contents of ten bioactive components (polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain, 17 samples of three tea varieties were analyzed by headspace-solid phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and high-performance liquid chromatog. (HPLC). A total of 75 volatile components were tentatively identified. Laomaner (LME), Laobanzhang (LBZ), and other teas on Bulang Mountain (BL) contained 70, 53, and 71 volatile compounds, resp. Among the volatile compounds, alcs. (30.2%-45.8%), hydrocarbons (13.7%-17.5%), and ketones (12.4%-23.4%) were qual. the most dominant volatile compounds in the different tea varieties. The average content of polyphenol was highest in LME (102.1 mg/g), followed by BL (98.7 mg/g) and LBZ (88.0 mg/g), while caffeine showed the opposite trend, 27.3 mg/g in LME, 33.5 mg/g in BL, and 38.1 mg/g in LBZ. Principal component anal. applied to both the volatile compounds and ten bioactive components showed a poor separation of samples according to varieties, while partial least squares-discriminant anal. (PLS-DA) showed satisfactory discrimination. Thirty-four volatile components and five bioactive compounds were selected as major discriminators (variable importance in projection (VIP) >1) among the tea varieties. These results suggest that chromatog. data combined with multivariate anal. could provide a useful technique to characterize and distinguish the sun-dried Pu-erh tea leaves from ancient tea varieties on Bulang Mountain.

Journal of Zhejiang University, Science, B published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application In Synthesis of 140-11-4.

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

Pietrafesa, Angela published the artcileSaccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics, Synthetic Route of 106-32-1, the main research area is Saccharomyces Hanseniaspora wine carbon dioxide phenylethyl acetate; Hanseniaspora uvarum; Saccharomyces cerevisiae; cell-to-cell contact; wine composition.

The growing trend in the wine industry is the revaluation of the role of non-Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. Non-Saccharomyces yeasts contribute to improve wine complexity and organoleptic composition However, the use of mixed starters needs to better understand the effect of the interaction between these species during alc. fermentation The aim of this study is to evaluate the influence of mixed starter cultures, composed by combination of different S. cerevisiae and Hanseniaspora uvarum strains, on wine characteristics and to investigate the role of cell-to-cell contact on the metabolites produced during alc. fermentation In the first step, three H. uvarum and two S. cerevisiae strains, previously selected, were tested during mixed fermentations in natural red grape must in order to evaluate yeast population dynamics during inoculated fermentation and influence of mixed starter cultures on wine quality. Our results revealed that phys. contact between S. cerevisiae and H. uvarum affected the viability of H. uvarum strain, influencing also the metabolic behavior of the strains. Although different researches are available on the role of cell-to-cell contact-mediated interactions on cell viability of the strains included in the mixed starter, to our knowledge, very few studies have evaluated the influence of cell-to-cell contact on the chem. characteristics of wine.

Yeast published new progress about Alcohols 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, Synthetic Route of 106-32-1.

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

Vyviurska, Olga published the artcileMultivariate optimization of dual-sorbent dynamic headspace extraction of volatiles in wine analysis, Synthetic Route of 106-32-1, the main research area is linalool oxide ethyl phenylacetate gamma hexalactone wine headspace extraction; Dynamic headspace extraction; Gas chromatography; Multivariate optimization; Tokaj region; Wine analysis.

The main critical point of newly developed miniaturized sample preparation techniques is a limited extraction capacity. Dynamic headspace extraction offers increased volume of sorbent which is commonly used in environmental anal. Application of two sorbents (Carbopack B/Carbopack X and Tenax TA) at different extraction temperatures allows enhancing a range of volatile organic compounds available for anal. Such approach was applied in our research for quantification of volatile organic compounds in botrytized wines with gas chromatog. The central composite design was included to anal. simultaneous effects of incubation time, incubation temperature, purge volume and purge flow. In attempt to properly assess results, the data evaluation involved Pareto charts, surface response methodol. and principal component anal. Multivariate exptl. design revealed statistical significance of purge volume and quadratic terms of incubation time and temperature, for response of volatiles. The quantification method with 0.2-2.0μg/L LOD and 0.5-5.0μg/L LOQ values, was developed under simultaneously optimized exptl. conditions such as a 54°C incubation temperature, a 20.18 min incubation time, a 344.3 mL purge volume and a 16.0 mL/min purge flow. The increased levels of linalool oxide, Et phenylacetate, γ-hexalactone and α-terpineol were observed in the samples, that correlated with botrytized wine technol.

Food Chemistry published new progress about Alcohols 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, Synthetic Route of 106-32-1.

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

Valasek, Pavel published the artcileComparison of contents of selected esters, higher alcohols and total content of polyphenolic substances in wines of the varieties ‘Chardonnay’ and ‘Riesling’ by vintage, Quality Control of 106-32-1, the main research area is wine polyphenols ester alc.

The content of individual sensory active substances in wine is an important parameter of wine evaluation concerning sensory attributes of wine. This article discusses the development of aromatic substances contents in wines of ‘Chardonnay’ and ‘Riesling’ grapes in five consecutive wine vintages (2008 to 2012) from the same vineyard track and processed using the same methods. Out of biol. active substances, the total content of phenolic substances was determined in the presented samples. In the individual samples, aromatic substances were analyzed using gas chromatog. with mass spectrometry (GC/MS). The concentration of 1 pentanol was the highest (82 to 292 mg/l). Isobutanol and 1 propanol followed. In ‘Chardonnay’, out of esters, the concentration Et acetate was the highest, followed by Et ester of caprylic acid and isoamyl acetate. ‘Riesling’ had characteristics of highly concentrated Et acetate, pentyl formate and Et caprylate. The total content of polyphenolic substances was in a range of 188 to 308 mg/l in ‘Chardonnay’ and 194 to 281 mg/l in ‘Riesling’. Average values in ‘Riesling’ were higher than in ‘Chardonnay’. The article documents that wines made from the same grape variety grown at the same vineyard track during similar climatic conditions and processed using the same techniques do not possess the same aromatic characteristics. Minor changes of individual factors may cause significant changes of a wine’s sensory quality.

Mitteilungen Klosterneuburg published new progress about Alcohols 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, Quality Control of 106-32-1.

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

Yu, Haiyan published the artcileAroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry, HPLC of Formula: 106-32-1, the main research area is traditional Huangjiu ambient temperature condition gas chromatog mass spectrometry; gas chromatog ion mobility spectrometry aroma characteristic; Ambient temperature conditions; Aroma characteristics; Gas chromatography–ion mobility spectrometry; Gas chromatography–mass spectrometry; Traditional Huangjiu.

Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other periods. To determine the specific differences in aroma characteristics, sensory evaluation, gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the volatile profiles of the traditional Huangjiu samples produced under different ambient temperature conditions. The sensory evaluation results showed that the aroma attributes of wheat, sweet, ester, alc. and sauce were stronger for the samples fermented near Winter Solstice than those for the other samples. GC-MS combined with heatmap anal. showed that with the decrease in average ambient temperature, the contents of esters such as di-Et succinate and Et butanoate gradually increased, and the contents of alcs. such as phenylethyl alc., 2-methylpropanol and 3-methylbutanol gradually decreased. Some key aroma compounds, such as Et butyrate (OAV: 97-151), nonanal (OAV: 189-200), Et octanoate (OAV: 859-1134) and Et phenylacetate (OAV: 307-353), were more abundant in the samples fermented near Winter Solstice than the other samples. The visualization of GC-IMS suggested that isoamyl acetate, 2-methylpropyl acetate, Et 3-methylbutyrate, and Et 2-methylbutanoate were enriched near Winter Solstice. Together, the results suggested that the traditional Huangjiu produced around Winter Solstice contained more flavor volatiles and had better aroma quality than those produced during other periods.

Food Research International published new progress about Alcohols 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, HPLC of Formula: 106-32-1.

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

Sanchez-Palomo, E. published the artcileThe aroma of La Mancha Chelva wines: Chemical and sensory characterization, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is Vitis volatile aroma compound chem sensory property; Aromatic series, Sensory Analysis; Chelva white wine; Gas chromatography-mass spectrometry; Volatile aroma compounds.

The aim of this study is the chem. and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatog. Mass Spectrometry (GC-MS) was employed by their anal. Aroma Sensory Profile of wines was defined using the Quant. Descriptive Sensory Anal. (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chem. nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer.

Food Research International published new progress about Alcohols 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, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Sanchez-Palomo, E. published the artcileThe aroma of La Mancha Chelva wines: Chemical and sensory characterization, Application of Ethyl octanoate, the main research area is Vitis volatile aroma compound chem sensory property; Aromatic series, Sensory Analysis; Chelva white wine; Gas chromatography-mass spectrometry; Volatile aroma compounds.

The aim of this study is the chem. and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatog. Mass Spectrometry (GC-MS) was employed by their anal. Aroma Sensory Profile of wines was defined using the Quant. Descriptive Sensory Anal. (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chem. nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer.

Food Research International published new progress about Alcohols 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, Application of Ethyl octanoate.

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

van Rijswijck, Irma M. H. published the artcileAcetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae, Formula: C11H22O2, the main research area is Cyberlindnera Pichia Saccharomyces acetate ester hydrolase screening.

Esters constitute an important class of aroma compounds and contribute significantly to the aroma of yeast-fermented beverages. Ester formation is well studied in Saccharomyces cerevisiae, while production of aroma compounds by non-conventional yeasts has received little attention. The selection of such strains for co-culturing with S. cerevisiae offers opportunities for product innovations. Therefore, we performed a comparative anal. of the diversity in ester production by Cyberlindnera fabianii 65 (Cf65), Pichia kudriavzevii 129 (Pk129) and S. cerevisiae 131 (Sc131). For all three species distinct aroma profiles were identified, with Cf65 producing the highest amount of acetate esters. Since esters are formed from alcs. and acyl-CoA or acetyl-CoA, we analyzed in vitro alc. dehydrogenase and alc. acetyl transferase activities in those three yeasts and found no correlation with ester formation. In contrast, a clear inverse correlation between the acetate-ester hydrolase activity and acetate ester yield was found for the three yeast species. Our study indicates that acetate-ester hydrolase activity plays a key role in determination of the final amount of acetate esters in fermentation broths.

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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