Month: December 2022

Xu, Yanshun published the artcileThe impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low-salt fermented fish, SDS of cas: 123-29-5, the main research area is Cyprinus Lactobacillus fermentation temperature quality biogenic amines flavor putrescine.

Summary : To accelerate fermentation and improve quality of fermented fish, the impact of fermentation at elevated temperature on physicochem., microbiol. and flavor characteristics, as well as biogenic amines (BAs) accumulation of low-salt fermented fish was investigated. Results showed that increasing temperature at later stage significantly promoted the growth of lactic acid bacteria, retarded the reduction of yeast and increased the titratable acidity, while staphylococci and enterobacteriaceae were inhibited to higher extent when fermented at elevated temperature BAs contents in samples fermented at 30 °C during later stage were lower than those in the group fermented at 25 °C for 28 days, and the lowest values were observed in the sample initially fermented at 25 °C for 10 days followed by fermentation at 30 °C for 18 days. Furthermore, fermentation at elevated temperature at later stage favored the formation of desired volatile flavor compounds Results suggested that fermentation at elevated temperature at later stage could reduce BAs accumulation and enhance quality attributes of low-salt fermented fish.

International Journal of 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, SDS of cas: 123-29-5.

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

Flores-Leon, Alejandro published the artcileSpanish Melon Landraces: Revealing Useful Diversity by Genomic, Morphological, and Metabolomic Analysis, Name: Benzyl acetate, the main research area is Cucumis melo revealing diversity genomic morphol metabolomic analysis; Cucumis melo L.; GBS; SNPs; breeding; flavour; fruit quality.

Spain is a secondary center of the diversification of the melon (Cucumis melo L.), with high diversity represented in highly appreciated landraces belonging to the Flexuosus and Ibericus groups. A collection of 47 accessions of Flexuosus, Chate, Piel de Sapo, Tendral, Amarillo, Blanco, and Rochet was analyzed using a genotyping-by-sequencing (GBS) approach. A total of 66,971 quality SNPs were identified. Genetic anal. differentiated Ibericus accessions and exotic materials (Ameri, Momordica, Kachri, and Agrestis), while Flexuous accessions shared ancestry between them. Within the Ibericus group, no clear genomic distinction could be identified for the different landraces evaluated, with accessions of different landraces showing high genetic similarity. The morphol. characterization confirmed that the external color and fruit shape had been used as recognition patterns for Spanish melon landraces, but variability within a landrace exists. Differences were found in the sugars and acid and volatile profiles of the materials. Flexuosus and Chate melons at the immature com. stage accumulated malic acid and low levels of hexoses, while Ibericus melons accumulated high contents of sucrose and citric acid. Specific trends could be identified in the Ibericus landraces. Tendral accumulated low levels of sugars and citric acid and high of malic acid, maintaining higher firmness, Rochet reached higher levels of sugars, and Amarillo tended to lower malic acid contents. Interestingly, high variability was found within landraces for the acidic profile, offering possibilities to alter taste tinges. The main volatile organic compounds (VOCs) in Flexuosus and Chate were aldehydes and alcs., with clear differences between both groups. In the Ibericus landraces, general trends for VOC accumulation could be identified, but, again, a high level of variation exists. This situation highlights the necessity to develop depuration programs to promote on-farm in situ conservation and, at the same time, offers opportunities to establish new breeding program targets and to take advantage of these sources of variation.

International Journal of Molecular Sciences 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

Mayobre, Carlos published the artcileGenetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening, Recommanded Product: Benzyl acetate, the main research area is aroma biosynthesis volatile organic compound melon ripening; Aroma; Climacteric ripening; Cucumis melo L.; GC–MS; QTL mapping; VOCs.

Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quant. trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant Inbred Line (RIL) population from the cross ‘Piel de Sapo’ (PS) x ‘Vedrantais’ (VED), two com. varieties segregating for ripening behavior. A total of 82 VOCs were detected by gas chromatog.-mass spectrometry (GC-MS), and 166 QTLs were identified. The main QTL cluster was on chromosome 8, collocating with the previously described ripening-related QTL ETHQV8.1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipid-derived volatiles and apocarotenoids were also identified, and candidate genes have been proposed for Et 3-(methylthio)propanoate and benzaldehyde biosynthesis. Our results provide genetic insights for deciphering fruit aroma in melon and offer new tools for flavor breeding.

Food Chemistry 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, Recommanded Product: Benzyl acetate.

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

Mayobre, Carlos published the artcileGenetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening, Quality Control of 106-32-1, the main research area is aroma biosynthesis volatile organic compound melon ripening; Aroma; Climacteric ripening; Cucumis melo L.; GC–MS; QTL mapping; VOCs.

Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quant. trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant Inbred Line (RIL) population from the cross ‘Piel de Sapo’ (PS) x ‘Vedrantais’ (VED), two com. varieties segregating for ripening behavior. A total of 82 VOCs were detected by gas chromatog.-mass spectrometry (GC-MS), and 166 QTLs were identified. The main QTL cluster was on chromosome 8, collocating with the previously described ripening-related QTL ETHQV8.1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipid-derived volatiles and apocarotenoids were also identified, and candidate genes have been proposed for Et 3-(methylthio)propanoate and benzaldehyde biosynthesis. Our results provide genetic insights for deciphering fruit aroma in melon and offer new tools for flavor breeding.

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, Quality Control of 106-32-1.

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

Alves, Vera published the artcileBeer volatile fingerprinting at different brewing steps, Quality Control of 123-29-5, the main research area is beer isoamyl acetate acetaldehyde fingerprinting; Beers; Brewing process; HS-SPME/GC–MS; VOMs; Volatile fingerprint.

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatog. mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps – aldehydes and furans dominate in wort, whereas the aliphatic esters and alcs. predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), Et alc. and Et octanoate (fermentation, maturation and filtration), or Et alc. and isoamyl acetate (final product). These VOMs can influence the beer final flavor. Et alc. contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense ‘fruity’ and ‘banana’ odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.

Food Chemistry 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, Quality Control of 123-29-5.

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

Alves, Vera published the artcileBeer volatile fingerprinting at different brewing steps, HPLC of Formula: 106-32-1, the main research area is beer isoamyl acetate acetaldehyde fingerprinting; Beers; Brewing process; HS-SPME/GC–MS; VOMs; Volatile fingerprint.

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatog. mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps – aldehydes and furans dominate in wort, whereas the aliphatic esters and alcs. predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), Et alc. and Et octanoate (fermentation, maturation and filtration), or Et alc. and isoamyl acetate (final product). These VOMs can influence the beer final flavor. Et alc. contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense ‘fruity’ and ‘banana’ odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.

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, HPLC of Formula: 106-32-1.

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

Ceccaroni, Dayana published the artcileSpecialty rice malt optimization and improvement of rice malt beer aspect and aroma, COA of Formula: C10H20O2, the main research area is Oryza specialty malt beer aroma.

Although brewing beer with cereals other than barley malt is an established trend, producing a tasty product in this manner represents an ongoing research challenge. Rice malt beer represents a gluten-free beverage for individuals with celiac disease. Previous research on rice malt beer has shown a notably flat sensory profile and a low pale color. The use of special rice malts could be a means of enhancing the flavor, taste, color and body of a rice malt beer. To the best of our knowledge, no research has been performed on the use of rice for the production of specialty malts. An exptl. study to obtain two different types of special rice malt, namely, caramelized and dark, was conducted. Quality attributes of the obtained malts were determined A top fermented beer from pale rice malt and special rice malts was produced and analyzed to evaluate the sensorial properties. The resulting beer displayed a malted profile and an amber color. The use of the special rice malts enhanced the flavor and the color, in addition to the stability and the nutritional value, of the beer, thanks to their high polyphenol content and their good antioxidant capacity.

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, COA of Formula: C10H20O2.

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

De Flaviis, Riccardo published the artcileVolatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study, Computed Properties of 123-29-5, the main research area is volatile blanche wheat craft beer; Aroma profile; GC–MS; Landrace; Multivariate analysis; PLS-DA; SPME; Volatile organic compounds; Wheat craft beer.

The aroma of craft beers is recognized to affect their overall acceptability and drinkability. Raw materials can affect the volatile organic compounds (VOCs) of beers and their aroma. The VOCs profile of wheat craft beers produced with wheat (Triticum aestivum, L.) of different origin (variety and cultivation site) in increasing concentration was analyzed. PLS2 anal. evidenced that wheat concentration is the main factor affecting VOCs profile, while the effect of variety (Vittorio and Solina) and altitude of cultivation (70, 500 and 1,200 m a.s.l.) on VOCs variance was lower. PLS-DA permitted to differentiate beers obtained with the two varieties for their VOCs profile: 2-Ethylhexanol, a cultivar specific indicator, was found in beers made with Solina.

Food Chemistry 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, Computed Properties of 123-29-5.

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

Simon Amoikon, Tiemele Laurent published the artcileA study on the potential of yeasts isolated from palm wines to produce flavouring compounds, Formula: C9H10O2, the main research area is Saccharomyces Debaryomyces palm wine synthetic flavouring agent.

Despite the increasing importance of palm wines as a key element in Ivorian socio-cultural practices, and the high involment of yeasts in the production of these beverages, no studies have been devoted to aroma production of yeasts and their potential uses in biotechnol. applications. In this work, aroma profiles of 20 non pathogenic yeast strains (11 from raffia and 9 from ron, representing 13 species) among the 21 yeasts isolated were established using HS-SPME-GC/MS anal. A total of 50 Volatile Organic Compounds (VOCs) produced by these yeasts were identified and grouped into five main families, namely higher alcs., aldehydes, ketones, organic acids and esters. Among these VOCs, esters were the most abundant (28 compounds). Some strains produced specific compounds of technol. interest which could be used for diverse applications, such as beverages, ice creams, baked goods and desserts and synthetic flavouring ingredient. Among them, Hanseniaspora jakobsenii CLIB 3083 produced the highest number of VOCs.

LWT–Food Science and Technology 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, Formula: C9H10O2.

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

Simon Amoikon, Tiemele Laurent published the artcileA study on the potential of yeasts isolated from palm wines to produce flavouring compounds, COA of Formula: C11H22O2, the main research area is Saccharomyces Debaryomyces palm wine synthetic flavouring agent.

Despite the increasing importance of palm wines as a key element in Ivorian socio-cultural practices, and the high involment of yeasts in the production of these beverages, no studies have been devoted to aroma production of yeasts and their potential uses in biotechnol. applications. In this work, aroma profiles of 20 non pathogenic yeast strains (11 from raffia and 9 from ron, representing 13 species) among the 21 yeasts isolated were established using HS-SPME-GC/MS anal. A total of 50 Volatile Organic Compounds (VOCs) produced by these yeasts were identified and grouped into five main families, namely higher alcs., aldehydes, ketones, organic acids and esters. Among these VOCs, esters were the most abundant (28 compounds). Some strains produced specific compounds of technol. interest which could be used for diverse applications, such as beverages, ice creams, baked goods and desserts and synthetic flavouring ingredient. Among them, Hanseniaspora jakobsenii CLIB 3083 produced the highest number of VOCs.

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, COA of Formula: C11H22O2.

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