Month: December 2022

Risner, Derrick published the artcileVolatile aroma composition of distillates produced from fermented sweet and acid whey, HPLC of Formula: 123-29-5, the main research area is Kluyveromyces volatile aroma fermentation sweet acid whey lactose ethanol; artisan spirit; ethanol; gas chromatography-mass spectrometry; headspace solid-phase microextraction.

Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and distilled using similar processes and to investigate differences in volatile aroma compounds for the 2 distillates. Fermentation and distillation of the 2 whey types progressed in a similar manner, using Kluyveromyces marxianus for the initial fermentation and a glass still fitted with a Vigreux column for the subsequent distillation Ethanol content of the wash (fermented whey) varied considerably following each fermentation and ranged from 1.2 and 2.0% (wt/wt) with no clear trend between acid and sweet whey samples. Volatile aroma compounds were extracted using headspace solid-phase microextraction and identified via gas chromatog.-mass spectrometry. Acid and sweet whey distillates contained unique volatile aromatic compounds, and significant differences in compound peak areas were observed These differences may have an effect upon the organoleptic qualities of spirits produced from whey; therefore, whey source may be an important factor when fermenting and distilling whey.

Journal of Dairy Science 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, HPLC of Formula: 123-29-5.

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

Yu, Haiyan published the artcileCharacterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry, SDS of cas: 106-32-1, the main research area is Chinese rice wine volatile profile 2D GC MS; Chinese rice wine; comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry; surrogate odor activity value; volatile compounds.

BACKGROUND : Chinese rice wine (CRW) is a kind of traditional fermentation wine in China. Aged CRW is more popular among consumers owing to its harmonious and pleasant flavor. The volatile profile of CRW has been extensively studied using gas chromatog./mass spectrometry (GC/MS). However, flavor components in CRW are far richer than those detected by GC/MS. To obtain more information about the volatile profile of fresh (5-yr) and aged (10-yr) CRW, a method based on comprehensive two-dimensional gas chromatog. coupled to quadrupole mass spectrometry (GC×GC/qMS) was developed. The major volatile compounds contributing to the characteristic aroma of fresh and aged CRW were identified by surrogate odor activity value (OAV). RESULTS : Ninety-eight volatile compounds were detected in the 5-yr CRW samples and 107 in the 10-yr samples by GC×GC/qMS. The numbers of compounds detected by GC×GC/qMS for the 5-yr and 10-yr samples were 71.4 and 65.4% higher than those detected by GC/MS. The aged wine had a more complex volatile profile than the fresh wine, with an increase in esters and aldehydes and a decrease in alcs. and organic acids. There were 22 volatile compounds with surrogate OAV > 1. Nine were the potent key aroma compounds in CRW: Et isovalerate (OAV 500-33 500), Et butyrate (OAV 84-334), Et isobutyrate (OAV 49-170), 2-nonenal (OAV 20-100), Et heptanoate (OAV 1-74), Et hexanoate (OAV 60-77), phenylethyl alc. (OAV 2-18), benzaldehyde (OAV 28-30) and hexanal (OAV 4-11). CONCLUSION : GC×GC/qMS showed better separation than GC/MS. The presented GC×GC/qMS method was suitable for characterization of the volatile profile of CRW. © 2019 Society of Chem. Industry.

Journal of the Science of Food and Agriculture 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

Yu, Haiyan published the artcileCharacterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry, Safety of Ethyl 2-hydroxyacetate, the main research area is Chinese rice wine volatile profile 2D GC MS; Chinese rice wine; comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry; surrogate odor activity value; volatile compounds.

BACKGROUND : Chinese rice wine (CRW) is a kind of traditional fermentation wine in China. Aged CRW is more popular among consumers owing to its harmonious and pleasant flavor. The volatile profile of CRW has been extensively studied using gas chromatog./mass spectrometry (GC/MS). However, flavor components in CRW are far richer than those detected by GC/MS. To obtain more information about the volatile profile of fresh (5-yr) and aged (10-yr) CRW, a method based on comprehensive two-dimensional gas chromatog. coupled to quadrupole mass spectrometry (GC×GC/qMS) was developed. The major volatile compounds contributing to the characteristic aroma of fresh and aged CRW were identified by surrogate odor activity value (OAV). RESULTS : Ninety-eight volatile compounds were detected in the 5-yr CRW samples and 107 in the 10-yr samples by GC×GC/qMS. The numbers of compounds detected by GC×GC/qMS for the 5-yr and 10-yr samples were 71.4 and 65.4% higher than those detected by GC/MS. The aged wine had a more complex volatile profile than the fresh wine, with an increase in esters and aldehydes and a decrease in alcs. and organic acids. There were 22 volatile compounds with surrogate OAV > 1. Nine were the potent key aroma compounds in CRW: Et isovalerate (OAV 500-33 500), Et butyrate (OAV 84-334), Et isobutyrate (OAV 49-170), 2-nonenal (OAV 20-100), Et heptanoate (OAV 1-74), Et hexanoate (OAV 60-77), phenylethyl alc. (OAV 2-18), benzaldehyde (OAV 28-30) and hexanal (OAV 4-11). CONCLUSION : GC×GC/qMS showed better separation than GC/MS. The presented GC×GC/qMS method was suitable for characterization of the volatile profile of CRW. © 2019 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 623-50-7 belongs to class esters-buliding-blocks, name is Ethyl 2-hydroxyacetate, and the molecular formula is C4H8O3, Safety of Ethyl 2-hydroxyacetate.

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

Yu, Haiyan published the artcileCharacterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry, Formula: C6H12O3, the main research area is Chinese rice wine volatile profile 2D GC MS; Chinese rice wine; comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry; surrogate odor activity value; volatile compounds.

BACKGROUND : Chinese rice wine (CRW) is a kind of traditional fermentation wine in China. Aged CRW is more popular among consumers owing to its harmonious and pleasant flavor. The volatile profile of CRW has been extensively studied using gas chromatog./mass spectrometry (GC/MS). However, flavor components in CRW are far richer than those detected by GC/MS. To obtain more information about the volatile profile of fresh (5-yr) and aged (10-yr) CRW, a method based on comprehensive two-dimensional gas chromatog. coupled to quadrupole mass spectrometry (GC×GC/qMS) was developed. The major volatile compounds contributing to the characteristic aroma of fresh and aged CRW were identified by surrogate odor activity value (OAV). RESULTS : Ninety-eight volatile compounds were detected in the 5-yr CRW samples and 107 in the 10-yr samples by GC×GC/qMS. The numbers of compounds detected by GC×GC/qMS for the 5-yr and 10-yr samples were 71.4 and 65.4% higher than those detected by GC/MS. The aged wine had a more complex volatile profile than the fresh wine, with an increase in esters and aldehydes and a decrease in alcs. and organic acids. There were 22 volatile compounds with surrogate OAV > 1. Nine were the potent key aroma compounds in CRW: Et isovalerate (OAV 500-33 500), Et butyrate (OAV 84-334), Et isobutyrate (OAV 49-170), 2-nonenal (OAV 20-100), Et heptanoate (OAV 1-74), Et hexanoate (OAV 60-77), phenylethyl alc. (OAV 2-18), benzaldehyde (OAV 28-30) and hexanal (OAV 4-11). CONCLUSION : GC×GC/qMS showed better separation than GC/MS. The presented GC×GC/qMS method was suitable for characterization of the volatile profile of CRW. © 2019 Society of Chem. Industry.

Journal of the Science of Food and Agriculture 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, Formula: C6H12O3.

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

Wang, Na published the artcileCharacterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics, HPLC of Formula: 106-32-1, the main research area is Chinese rice wine aging volatile organic compound; Chinese rice wine; aging markers; cluster analysis; principal components analysis; volatile organic compounds.

BACKGROUND : There is a close relationship between certain ‘aging markers’ in wine and the wine’s age. This study aimed to characterize all extracted aging markers in Chinese rice wine and distinguish the ages of Chinese rice wine using principal component anal. (PCA) and cluster anal. (CA). RESULTS : A total of 49 potential aging markers (P ≤ 0.05*) were extracted from 71 volatile organic compounds (VOCs) in Chinese rice wine across a range of seven different ages. Of all 49 extracted aging markers, all furans, 2/3 aldehydes and ketones maintained significantly increasing levels with age (P ≤ 0.01**), especially sotolon (0.981**) and acetophenone (0.951**). On the other hand, all sulfides decreased significantly (P ≤ 0.01**). Changes in vanillin, guaiacol, 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG) also suggested a potential synthesis during the aging process. The results of PCA and CA demonstrated that Chinese rice wines with different ages could be clearly distinguished from each other, which was consistent with the evolution of the 49 aging markers during the aging process. CONCLUSION : These 49 potential ‘aging markers’ successfully distinguished ages using PCA and CA. Our results therefore throw light on the characterization of VOCs during Chinese rice wine aging, and provide a quant. basis for discriminating the ages of Chinese rice wine.

Journal of the Science of Food and Agriculture 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

Ji, Xiao-hao published the artcileDifferences of aroma development and metabolic pathway gene expression between Kyoho and 87-1 grapes, Synthetic Route of 106-32-1, the main research area is Vitis strawberry aroma gene expression metabolic pathway.

Aroma is an important quality trait of grapes and often the focus of consumers, viticulturists and grapevine breeders. Kyoho is a hybrid between Vitis vinifera and Vitis labrusca with a strawberry-like scent, while 87-1 is an early-ripening mutant of Muscat hamburg, belonging to Vitis vinifera, with a rose scent. In this study, we compared their aroma compositions and concentrations during berry development by headspace-SPME combined with gas chromatog.-mass spectrometry (GC-MS), and analyzed the expression differences of enzyme-encoding genes in the LOX-HPL, MEP and MVA metabolic pathways by qRT-PCR. Twelve esters were detected in Kyoho during the whole berry development and they were abundant after veraison, but no esters were detected in 87-1 berries. Linalool was the dominant terpene among the 14 terpenes detected in 87-1 berries, while limited amounts of terpenes were detected in Kyoho berries. qRT-PCR anal. indicated that the low expression of VvAAT might explain the low content of ester volatiles in 87-1 berries, and the low expression of coding genes in the MEP pathway, especially VvPNLinNer1, might be the reason for the low content of volatile terpenes in Kyoho berries. The results from this work will promote our understanding of aroma metabolic mechanisms of grapes, and offer some suggestions for grape aromatic quality improvement.

Journal of Integrative Agriculture 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

Karabagias, Ioannis K. published the artcileHeadspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions, Formula: C10H20O2, the main research area is honeydew honey storage ethyl hexadecanoate tetradecanoate 2 methylpropanal butanone.

The current research study focused on the investigation of honeydew honey volatile profile during storage at inhouse conditions. The determination of volatile compounds was carried out using headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). The experiment lasted 53 wk during which significant variations in the composition of specific alcs., aldehydes, benzene derivatives, esters, hydrocarbons, ketones, and terpenoids were observed using one-way anal. of variance (ANOVA). In this context, the data obtained were further treated statistically with factor anal. and Bayesian Repeated AVOVA to establish models that could unveil the fluctuations in honeydew honey headspace volatile compounds during storage. Headspace volatile compounds such as 2-butanone, 2-methylpropanal, Et acetate and α-pinene could serve as the key indicators of the fluctuations in honeydew honey volatile composition during storage at inhouse conditions. The hypothesis driven in the present study supports previous work in the literature concerning the alteration of the volatile composition of honey during storage at different temperatures or mild temperatures, such as those obtained at inhouse conditions, providing thus, addnl. knowledge on the fluctuations in the volatile composition of honeydew honey under these conditions, reflecting among others, its freshness.

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, Formula: C10H20O2.

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

Karabagias, Ioannis K. published the artcileHeadspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions, Name: Ethyl nonanoate, the main research area is honeydew honey storage ethyl hexadecanoate tetradecanoate 2 methylpropanal butanone.

The current research study focused on the investigation of honeydew honey volatile profile during storage at inhouse conditions. The determination of volatile compounds was carried out using headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). The experiment lasted 53 wk during which significant variations in the composition of specific alcs., aldehydes, benzene derivatives, esters, hydrocarbons, ketones, and terpenoids were observed using one-way anal. of variance (ANOVA). In this context, the data obtained were further treated statistically with factor anal. and Bayesian Repeated AVOVA to establish models that could unveil the fluctuations in honeydew honey headspace volatile compounds during storage. Headspace volatile compounds such as 2-butanone, 2-methylpropanal, Et acetate and α-pinene could serve as the key indicators of the fluctuations in honeydew honey volatile composition during storage at inhouse conditions. The hypothesis driven in the present study supports previous work in the literature concerning the alteration of the volatile composition of honey during storage at different temperatures or mild temperatures, such as those obtained at inhouse conditions, providing thus, addnl. knowledge on the fluctuations in the volatile composition of honeydew honey under these conditions, reflecting among others, its freshness.

European Food Research 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, Name: Ethyl nonanoate.

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

Wei, Shuwei published the artcileEffects of bagging on the aroma of ′ Alexandrine Douillard′ pear fruit, HPLC of Formula: 106-32-1, the main research area is bagging aroma Alexandrine Douillard pear fruit.

This study was conducted to explore the effects of bagging on the aroma of ′Alexandrine Douillard′ pear fruit. The static headspace (5115) and gas chromatog.-mass spectrometry (GC-MS) techniques were used to analyze ethylene release and aroma components from the ′Alexandrine Douillard′ pear fruit in no bagging (CK), single-layer bagging (KK) and double-layer bagging (KW) treatments. Bagging during growth period to some extent inhibited ethylene production during storage of ′Alexandrine Douillard′ pear at normal temperature Single-layer bagging could significantly reduce ethylene release during late storage of fruits, and double-layer bagging delayed the appearance time of ethylene release peak during fruit storage. Bagging changed the composition and content of the aroma substances of ′Alexandrine Douillard′ fruit. The aroma substance contents ranked as no bagging > single-layer bagging > double-layer bagging. The study provides a theor. basis for the research on bagging technol. of ′Alexandrine Douillard′ pear.

Agricultural 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, HPLC of Formula: 106-32-1.

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

Liu, Wenli published the artcileEffect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines, Formula: C11H22O2, the main research area is black raspberry wine sensory quality mixed fermentation.

Till now, very few studies are focused on the interactive effect of wine-associated microbes including non-Saccharomyces, Saccharomyces, and lactic acid bacteria on modulating the organoleptic quality of black raspberry wines. In our study, Torulaspora delbrueckii, a widely studied non-Saccharomyces yeast, and Lactobacillus plantarum, a promising malolactic fermentation starter, were used in combination with S. cerevisiae for the production of black raspberry wine by three inoculation modes, i.e., sequential inoculation of three species (SE), co-culture of S. cerevisiae and L. plantarum (CO) and T. delbrueckii/S. cerevisiae sequential inoculation plus a spontaneous malolactic fermentation (SP), on the quality of black raspberry wine. A total of 34 aromatic compounds were identified by HS-GC-IMS technol. CO was found to boost the production of many fruity ester compounds, and scored the highest for ‘fruity’, ‘sweet’, and ‘total aroma’ attributes during sensory evaluation. SP was characterized by the lowest production of most volatile components and obtained the lowest rating. Principal component anal. showed that three samples were quite different from each other. Overall, CO had greater potential to be used in the production of black raspberry wine.

European Food Research 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