Month: December 2022

Lorenzini, Marilinda published the artcileAssessment of yeasts for apple juice fermentation and production of cider volatile compounds, Safety of Ethyl octanoate, the main research area is cider volatile compound apple juice fermentation production.

At present, yeasts suitable for apple juice fermentation to produce cider have received scarce attention with respect to wine yeasts. In this study, Saccharomyces and non-Saccharomyces strains were investigated for their capacity to ferment apple juice and to influence the volatile compound production in cider. In a first fermentation trial, seven out of 18 yeasts, belonging to Saccharomyces cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora osmophila, H. uvarum, Starmerella bacillaris and Zygosaccharomyces bailii, were selected according to their fermentative performance. The effects of these strains on the volatile composition of cider, produced in a second apple fermentation trial, were then evaluated. Significant differences on the production of alcs., esters and fatty acids were observed Large amounts of 2-phenylethanol were found in S. uvarum cider. Hanseniaspora uvarum was the greatest producer of hexyl and isoamyl acetate among non-Saccharomyces yeasts. Ciders were well discriminated by principal component anal. This study provides insights into the actual capacity to produce volatile compounds that the different yeast species that could be used in single or mixed apple juice fermentation for cider production

LWT–Food Science and Technology 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, Safety of Ethyl octanoate.

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

Yang, Yingdi published the artcileCorrelation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae, Formula: C10H20O2, the main research area is Saccharomyces simulated juice system aroma compound fermentation.

Key enzymes play a variety of vital roles in the metabolic pathways of aroma compounds during fermentation with yeasts. In this study, the activities of key enzymes and the contents of selected aroma compounds were determined during fermentation of a simulated juice system with Saccharomyces cerevisiae, and then correlation analyses on key enzyme activities and aroma compounds were performed. The results showed that pyruvic acid accumulated in large quantities with the rapid decrease in glucose during the early stage of fermentation and then decreased significantly. The key aroma compounds increased gradually during fermentation and then decreased slightly and fluctuated within a certain range at the later stage of fermentation Moreover, the activities of hexokinase (HK), 6-phosphofructokinase (PFK-1) and pyruvate kinase (PK) in glycolysis significantly increased with the consumption of glucose during fermentation, and there were significant pos. correlations between the key enzymes of glycolysis, while the glycolytic enzymes demonstrated no obvious correlations with pyruvate decarboxylase (PDC) and alc. dehydrogenase (ADH). PK and PDC were pos. correlated with the synthesis of pyruvic acid. PK also had significant pos. correlations with the formation of esters and alcs., but not fatty acids. ADH was significantly neg. correlated with the formation of Et caprylate and nerolidol.

LWT–Food Science and Technology 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, Formula: C10H20O2.

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

Camara, Jose S. published the artcileExploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed, Synthetic Route of 123-29-5, the main research area is wine aquafeed quality additive byproduct.

The recent growing concern driven by consumer interest in the safety and quality of seafood, has boosted the search for healthy and functional aquafeeds. The current study represents the first approach to assess the potential of volatile composition of the wine industry by products (e.g., grape pomace, grape stems, lees), as additives for improving the quality of fish feeds in terms of organoleptic characteristics (e.g., aroma and flavor) and health benefits. Headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to establish the volatile profile of wine industry byproducts. A total of 153 volatile organic compounds (VOCs), which belong to different chem. families, comprising 36 esters, 31 carbonyl compound, 20 alcs., 18 terpenoids, 17 acids, 11 furanic compounds, four volatile phenols, two lactones, and 14 miscellaneous, were identified. Esters and terpenoids showed a pos. contribution to the aquafeeds aroma with fruity, sweet, green, fresh, and berry notes, whereas some acids (e.g., hexanoic acid) and terpenoids (e.g., limonene) could be used as antimicrobial, antioxidant and antiproliferative agents. Our findings confirmed the potential of wine industry byproducts as a rich source of essential compounds to enhance the quality of aquafeeds towards the valorization of winery waste based on the concept of circular economy. Further investigation on the extraction, isolation and purification of VOCs from a natural bio-source will guarantee the safety of the aquafeed and compliance with the requirements of the animal feed industry.

Microchemical Journal 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, Synthetic Route of 123-29-5.

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

Camara, Jose S. published the artcileExploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed, Synthetic Route of 111-11-5, the main research area is wine aquafeed quality additive byproduct.

The recent growing concern driven by consumer interest in the safety and quality of seafood, has boosted the search for healthy and functional aquafeeds. The current study represents the first approach to assess the potential of volatile composition of the wine industry by products (e.g., grape pomace, grape stems, lees), as additives for improving the quality of fish feeds in terms of organoleptic characteristics (e.g., aroma and flavor) and health benefits. Headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to establish the volatile profile of wine industry byproducts. A total of 153 volatile organic compounds (VOCs), which belong to different chem. families, comprising 36 esters, 31 carbonyl compound, 20 alcs., 18 terpenoids, 17 acids, 11 furanic compounds, four volatile phenols, two lactones, and 14 miscellaneous, were identified. Esters and terpenoids showed a pos. contribution to the aquafeeds aroma with fruity, sweet, green, fresh, and berry notes, whereas some acids (e.g., hexanoic acid) and terpenoids (e.g., limonene) could be used as antimicrobial, antioxidant and antiproliferative agents. Our findings confirmed the potential of wine industry byproducts as a rich source of essential compounds to enhance the quality of aquafeeds towards the valorization of winery waste based on the concept of circular economy. Further investigation on the extraction, isolation and purification of VOCs from a natural bio-source will guarantee the safety of the aquafeed and compliance with the requirements of the animal feed industry.

Microchemical Journal published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Camara, Jose S. published the artcileExploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed, Safety of Methyl decanoate, the main research area is wine aquafeed quality additive byproduct.

The recent growing concern driven by consumer interest in the safety and quality of seafood, has boosted the search for healthy and functional aquafeeds. The current study represents the first approach to assess the potential of volatile composition of the wine industry by products (e.g., grape pomace, grape stems, lees), as additives for improving the quality of fish feeds in terms of organoleptic characteristics (e.g., aroma and flavor) and health benefits. Headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to establish the volatile profile of wine industry byproducts. A total of 153 volatile organic compounds (VOCs), which belong to different chem. families, comprising 36 esters, 31 carbonyl compound, 20 alcs., 18 terpenoids, 17 acids, 11 furanic compounds, four volatile phenols, two lactones, and 14 miscellaneous, were identified. Esters and terpenoids showed a pos. contribution to the aquafeeds aroma with fruity, sweet, green, fresh, and berry notes, whereas some acids (e.g., hexanoic acid) and terpenoids (e.g., limonene) could be used as antimicrobial, antioxidant and antiproliferative agents. Our findings confirmed the potential of wine industry byproducts as a rich source of essential compounds to enhance the quality of aquafeeds towards the valorization of winery waste based on the concept of circular economy. Further investigation on the extraction, isolation and purification of VOCs from a natural bio-source will guarantee the safety of the aquafeed and compliance with the requirements of the animal feed industry.

Microchemical Journal published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Safety of Methyl decanoate.

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

Camara, Jose S. published the artcileExploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed, Name: Hexyl 2-hydroxybenzoate, the main research area is wine aquafeed quality additive byproduct.

The recent growing concern driven by consumer interest in the safety and quality of seafood, has boosted the search for healthy and functional aquafeeds. The current study represents the first approach to assess the potential of volatile composition of the wine industry by products (e.g., grape pomace, grape stems, lees), as additives for improving the quality of fish feeds in terms of organoleptic characteristics (e.g., aroma and flavor) and health benefits. Headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to establish the volatile profile of wine industry byproducts. A total of 153 volatile organic compounds (VOCs), which belong to different chem. families, comprising 36 esters, 31 carbonyl compound, 20 alcs., 18 terpenoids, 17 acids, 11 furanic compounds, four volatile phenols, two lactones, and 14 miscellaneous, were identified. Esters and terpenoids showed a pos. contribution to the aquafeeds aroma with fruity, sweet, green, fresh, and berry notes, whereas some acids (e.g., hexanoic acid) and terpenoids (e.g., limonene) could be used as antimicrobial, antioxidant and antiproliferative agents. Our findings confirmed the potential of wine industry byproducts as a rich source of essential compounds to enhance the quality of aquafeeds towards the valorization of winery waste based on the concept of circular economy. Further investigation on the extraction, isolation and purification of VOCs from a natural bio-source will guarantee the safety of the aquafeed and compliance with the requirements of the animal feed industry.

Microchemical Journal published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 6259-76-3 belongs to class esters-buliding-blocks, name is Hexyl 2-hydroxybenzoate, and the molecular formula is C13H18O3, Name: Hexyl 2-hydroxybenzoate.

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

Yin, Hua published the artcileImproving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries (Rubus idaeus L.), Quality Control of 106-32-1, the main research area is Rubus oxidative stability sensory properties beer.

Red raspberry has attracted great interest due to its inherent antioxidant, anticarcinogenic, and antihyperglycemic effects. To brew a beverage with high antioxidant capacity and desirable sensory characteristics (malty aroma, hop aroma, fruit flavor, freshness, fullness, sweetness, sourness, and bitterness), dried red raspberries (Rubus idaeus L.) (30 g L-1 wort) were added to beer at different stages of the brewing process (beginning of boiling, before fermentation, before conditioning) and compared to a control without added dried fruits. The beer was fermented with Saccharomyces cerevisiae for 7 days at 18°C followed by a secondary fermentation of 3 days at 20°C. The main physicochem. attributes (original gravity, ethanol content, pH, color, colloidal haze, viscosity, bitterness, diacetyl, acetaldehyde, higher alcs., and esters), sensory characteristics, and major bioactive compounds were determined A decline in pH and an increase in color were observed in the raspberry beers. Adding dried fruits at the beginning of boiling imparted the highest oxidative stability and total phenolic and flavonoid content (696 mg GAE L-1 and 510 mg QE L-1, resp.). Sensory anal. revealed that the most preferred product according to appearance, flavor, and taste was the beer with dried fruits added at the beginning of boiling.

Journal of the American Society of Brewing Chemists 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

Perez-Magarino, Silvia published the artcileVolatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines, SDS of cas: 106-32-1, the main research area is Tempranillo red sparkling wine volatile composition.

The aim of this work was to study oenol. techniques to obtain adequate base wine for red sparkling wine elaboration. Four winemaking techniques were carried out: pre-fermentative cold maceration with dry ice and delestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. Their effect on oenol. parameters, volatile composition, foam and sensory characteristics was valuated. Reduction of sugar content and partial dealcoholisation allow obtaining base wines with more adequate alc. content. No differences were found between the oenol. parameters during the ageing time. Pre-fermentative cold maceration and partial dealcoholisation had a greater influence on the volatile composition of the base and red sparkling wines. Oenol. technique did not affect the foam instrumental parameters. Red sparkling wines from premature grapes showed higher vegetal aromas, and pre-fermentative cold maceration the best foam sensory descriptors.

European Food Research and Technology 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, SDS of cas: 106-32-1.

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

Del Barrio-Galan, Ruben published the artcileEvaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines, Safety of Ethyl nonanoate, the main research area is Saccharomyces yeast red wine polysaccharide phenolic volatile content astringency; astringency; phenolic compounds; polysaccharides; red wine colour; volatile compounds; yeast derivatives.

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technol. and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the phys. and chem. properties and astringency of red wines during two consecutive harvests. A com. and two exptl. new yeast derivatives were applied at a medium-high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds However, it did not produce an important modification of the color parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes.

Molecules 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, Safety of Ethyl nonanoate.

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

Del Barrio-Galan, Ruben published the artcileEvaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines, Synthetic Route of 111-11-5, the main research area is Saccharomyces yeast red wine polysaccharide phenolic volatile content astringency; astringency; phenolic compounds; polysaccharides; red wine colour; volatile compounds; yeast derivatives.

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technol. and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the phys. and chem. properties and astringency of red wines during two consecutive harvests. A com. and two exptl. new yeast derivatives were applied at a medium-high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds However, it did not produce an important modification of the color parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes.

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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