Month: December 2022

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, Computed Properties of 110-42-9, 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). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Computed Properties of 110-42-9.

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

Lukic, Katarina published the artcileEffects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine, Recommanded Product: Ethyl octanoate, the main research area is Vitis Cabernet Sauvignon phenolics wine aging high power ultrasound; Antioxidants; Artificial neural network (ANN); High power ultrasound (HPU); Ultrasonic bath; Ultrasonic probe; Wine quality.

In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 mo of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chem. composition of wine. In the case of the ultrasonic probe treatment, similar effect was achieved primarily by a larger probe diameter as well as lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 mo of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging.

Ultrasonics Sonochemistry 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, Recommanded Product: Ethyl octanoate.

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

Gibernau, Marc published the artcilePollination ecology and floral scent chemistry of Philodendron fragrantissimum (Araceae), Name: Benzyl acetate, the main research area is Philodendron fragrantissimum pollination ecol floral scent chem.

In French Guiana, Philodendron fragrantissimum (Hook.) G. Don was specifically pollinated by a single species of night-active cyclocephaline scarab, Cyclocephala simulatrix Hohne. Its inflorescences exhibited short-lasting anthesis (∼30 h) and characteristic floral traits such as floral thermogenesis, edible/nutritious floral tissues, and profuse floral scent emission. Our insect exclusion experiments indicate that entomophilous cross-pollination is obligatory for P. fragrantissimum, with olfactory signalling playing a pivotal role in pollinator attraction. Three volatile organic compounds – Me benzoate, (Z)-jasmone, and dehydrojasmone – dominate the floral scent of pistillate phase inflorescences (84-99%), but their relative proportions were different according to the headspace sampling method used, dynamic or static. Local pollination services provided by both female and male C. simulatrix are effective, as evidenced by a high visitation rate (>70%) that resulted in 55% of the inflorescences maturing into infructescences. Moreover, pollination was highly efficient, since 2-3 beetles sufficed to pollinate an average 94% of the pistillate flowers.

Botany Letters 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, Name: Benzyl acetate.

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

Bekker, M. Z. published the artcileComparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines, Safety of Ethyl octanoate, the main research area is Shiraz wine aroma remediation.

Background and Aims : Winemakers utilize various remediation strategies for decreasing ‘reductive’ characters in wine. In this study, the relative effectiveness of five strategies for remediation of ‘reductive’ aroma was compared in a Shiraz wine. Methods and Results : At the onset of the development of ‘reductive’ aromas during Shiraz fermentation, each ferment was treated with a unique remediation strategy: DAP addition; macro-oxygenation; copper fining; a combination of macro-oxygenation and copper fining; or the addition of fresh lees from a donor wine. While a relatively small difference in volatile sulfur compounds was found between treatments, copper fining, lees and DAP addition produced wines with elevated ‘reductive’ characters at certain time-points post-bottling; while macro-oxygenation or macro-oxygenation with copper produced wines with a low sensory score for ‘reduction’-related attributes. Conclusions : Macro-oxygenation during fermentation was the most effective remediation strategy. Lees addition, and to a lesser extent, copper fining and DAP addition, diminished fruit attributes and produced wines with noticeable ‘reductive’ characters. Significance of the Study : Macro-oxygenation during fermentation produced wines with the lowest ‘reduction’-related attributes while enhancing ‘fruity’ attributes. This work also highlighted the compositional effects of each type of remediation treatment.

Australian Journal of Grape and Wine Research 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

Day, M. P. published the artcileEffect of passive oxygen exposure during pressing and handling on the chemical and sensory attributes of Chardonnay wine, Synthetic Route of 106-32-1, the main research area is grape juice Chardonnay wine production oxygen food processing fermentation.

Background and Aims : The significance of oxygen in winemaking has been well established, but knowledge gaps exist regarding the extent and impact passive oxygenation has on chem. and sensory properties during the initial stages. Methods and Results : Using in-press oxygen monitors, controlling oxygen exposure during the earliest stages of grape processing was shown to be highly effective. This work demonstrated that pressing management has far more impact on wine composition than handling management; the earliest and highest exposure to oxygen has the most profound impact on the composition of the resulting wine compared to the lower levels of repeated exposure typical of normal handling procedures. Furthermore, control of oxygen exposure during post-pressing operations offers the possibility of modulating specific classes of compounds, described in sensory anal. as floral and confection. Conclusions : Significant modulation of aromatic, phenolic and protein profiles of wine occurred through controlling oxygen exposure during the earliest stages of grape processing. Significance of the Study : This work shows the possible stylistic potential and limitations of oxygen control, albeit with investment in press technol. The understanding of the relative influence of processing variables assessed in this work can be immediately applied by winemakers.

Australian Journal of Grape and Wine Research 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

Xiao, Yang published the artcileCharacterization and formation mechanisms of viable, but putatively non-culturable brewer’s yeast induced by isomerized hop extract, Name: Ethyl octanoate, the main research area is Saccharomyces catalase transcriptomics oxidoreductase ABC transporter mRNA gene ontol.

In this study, the formation and resuscitation of a viable, but putatively non-culturable (VPNC) brewer’s yeast under various concentrations of isomerized hop extracts were investigated. The isomerized hop extract (300 mg/L) treatment for 2 h completely induced yeast cells into the VPNC state. The VPNC cells incubated on YPD agars containing catalase (2500 U/plate) recovered their culturability within three days. Notably, the VPNC yeast had significantly lower fermentation efficiency during wort fermentation than the normal yeast, yielding lower ethanol contents. Beer produced by the VPNC yeast contained significantly fewer aromatic alcs. and esters. However, no significant differences were observed in the fermentation performance and the formation of flavor volatiles between the normal and resuscitated yeast. Our transcriptomic anal. further showed that the genes involved in the carbohydrate and amino acid metabolism, DNA replication, and cell division were downregulated in VPNC cells. Conversely, the TCA cycle, ABC transporter, organic acid metabolism, and oxidoreductase activities were increased. Moreover, we confirmed that Yap1 gene deletion suppressed the entry of yeast cells into the VPNC state. Overall, the increased survival ability, inhibited cell division, and reduced metabolic activity in the yeast might lead to the induction of an isomerized hop extract-induced VPNC state.

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, Name: Ethyl octanoate.

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

Agarbati, Alice published the artcileEcological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery, Safety of Ethyl octanoate, the main research area is Saccharomyces ethyl hexanoate hexanol octanoate organic winery spontaneous fermentation.

The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the dynamics of a native Saccharomyces cerevisiae population was investigated in an organic winery. In this regard, the occurrence and the persistence of native S. cerevisiae were evaluated in the vineyard and winery and during spontaneous fermentation of two nonconsecutive vintages. From a total of 98 strains, nine different S. cerevisiae biotypes were identified that were distributed through the whole winemaking process, and five of them persisted in both vintages. The results of the oenol. characterization of the dominant biotypes (I and II) show a fermentation behavior comparable to that exhibited by three common com. starter strains, exhibiting specific aromatic profiles. Biotype I was characterized by some fruity aroma compounds, such as isoamyl acetate and Et octanoate, while biotype II was differentiated by Et hexanoate, nerol, and β-damascenone production also in relation to the fermentation temperature These results indicate that the specificity of these resident strains should be used as starter cultures to obtain wines with distinctive aromatic profiles.

Fermentation 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, Xue published the artcileDownregulation of EHT1 and EEB1 in Saccharomyces cerevisiae alters the ester profile of wine during fermentation, Name: Ethyl octanoate, the main research area is EHT1 EEB1 Saccharomyces wine fermentation allele; EEB1; EHT1; Fermentation esters; decrease of gene expression level; diploid wine yeast EC1118.

EHT1 and EEB1 are the key Saccharomyces cerevisiae genes involved in the synthesis of Et esters during wine fermentation We constructed single (Δeht1, Δeeb1) and double (Δeht1Δeeb1) heterogenous mutant strains of the industrial diploid wine yeast EC1118 by disrupting one allele of EHT1 and/or EEB1. In addition, the aromatic profile of wine produced during fermentation of simulated grape juice by these mutant strains was also analyzed. The expression levels of EHT1 and/ or EEB1 in the relevant mutants were less than 50% of the wild-type strain when grown in YPD medium and simulated grape juice medium. Compared to the wild-type strain, all mutants produced lower amounts of Et esters in the fermented grape juice and also resulted in distinct Et ester profiles. ATF2, a gene involved in acetate ester synthesis, was expressed at higher levels in the EEB1 downregulation mutants compared to the wild-type and Δeht1 strains during fermentation, which was consistent with the content of acetate esters. In addition, the production of higher alcs. was also markedly affected by the decrease in EEB1 levels. Compared to EHT1, EEB1 downregulation had a greater impact on the production of acetate esters and higher alcs., suggesting that controlling EEB1 expression could be an effective means to regulate the content of these aromatic metabolites in wine. Taken together, the synthesis of Et esters can be decreased by deleting one allele of EHT1 and EEB1 in the diploid EC1118 strain, which may modify the ester profile of wine more subtly compared to the complete deletion of target genes.

Journal of Microbiology and Biotechnology 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, Name: Ethyl octanoate.

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

Castellani, Federica published the artcileLipolytic volatile compounds in dairy products derived from cows fed with dried olive pomace, Product Details of C11H22O2, the main research area is milk dried olive pomace lipolytic volatile compound dairy product.

The study was aimed at evaluating the effects of dietary supplementation with dried olive pomace in dairy cows on the development of lipolytic volatile compounds in raw milk and cheese. Twenty dairy cows, homogeneous for milk yield, parity and days in milk, were randomly assigned to a basal diet (CON) and a conventional diet integrated with dried olive pomace (DOP) as 10% of dry matter. After 60 days of treatment, raw bulk milk of CON and DOP groups was sampled and used to produce cheese that was sampled at 1, 7 and 30 days of ripening. Volatile compounds were analyzed by the SPME-GC/MS technique. Dietary treatment influenced C6, C8, C10 and C12 free fatty acids, the short-chain Et and Me esters, many of ketones and γ- and δ-lactones in raw milk. Cheese showed main differences between groups after 7 days of aging. Levels of Me decanoate and Et esters of even fatty acids from C4 to C14, as well as 2-heptanone, 6-dodecen-γ-lactone, octanal and some C9 secondary lipolytic catabolites such as 8-nonen-2-one, 2-nonanone and 2-nonenal were higher in DOP cheese. The γ-dodecalactone, δ-octalactone, 2-octenal and 1-hexanol were higher in the exptl. cheese at 30 days of ripening. DOP dietary integration in feeding operations of dairy cows may modify the evolution of volatile compounds derived from lipolysis in milk and cheese toward moldy and peach notes. A sensory evaluation of these changes will be necessary to understand the consumer acceptability that represents an important feedback to drive dairy industry choices.

European Food Research and Technology 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, Product Details of C11H22O2.

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

Wen, Rongxin published the artcileEvaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation, Synthetic Route of 111-11-5, the main research area is lactic acid bacteria beef jerky flavor fermentation.

The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) on the pH, lipid oxidation, protein oxidation, volatile compounds, and sensory evaluation of beef jerky were investigated. The pH, thiobarbituric acid reactive substances, and carbonyl contents of the inoculated jerky were significantly lower than those of the control (P < 0.05). A total of 61 volatile compounds were identified and quantified. L. sakei BL6 inoculation led to higher carbohydrate fermentation-derived volatile compound contents, whereas P. acidilactici BP2 inoculation led to higher contents of volatile compounds derived from lipid β-oxidation, amino acid metabolism, and esterase activity. According to the sensory anal., the jerky inoculated with P. acidilactici BP2 had the highest acceptability score. In conclusion, inoculation with P. acidilactici BP2 enhanced the flavor profile and acceptability of beef jerky. LWT--Food Science and Technology 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