Month: December 2022

Lin, Xue published the artcileEvaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains, Formula: C10H20O2, the main research area is Saccharomyces Syzygium wine fermentation volatile profile; Fermentation; Fruit wine; Saccharomyces cerevisiae; Volatile compound; Wax apple.

The effect of four com. Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcs. and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, resp., could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds

Food Science 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, Formula: C10H20O2.

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

Lin, Xue published the artcileEvaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains, Category: esters-buliding-blocks, the main research area is Saccharomyces Syzygium wine fermentation volatile profile; Fermentation; Fruit wine; Saccharomyces cerevisiae; Volatile compound; Wax apple.

The effect of four com. Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcs. and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, resp., could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds

Food Science and Biotechnology 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, Category: esters-buliding-blocks.

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

Yan, Dan published the artcileInsights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus x domestica), Recommanded Product: Benzyl acetate, the main research area is Malus flavor aroma sesquiterpenoid aldehyde ester; (E)-2-hexenal (PubChem CID: 5281168); 1,3-Octanediol (PubChem CID: 90927); 2-Methyl-butanol (PubChem CID: 8723); Aroma extract dilution analysis (AEDA); Aroma profiles; Butanol (PubChem CID: 263); Characteristic aroma; Gas chromatography–olfactometry (GC–O); Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); Hexyl 2-methylbutyrate (PubChem CID: 24838); Omission test; Sensory analysis; α-Farnesene (PubChem CID: 5281516); ‘Honeycrisp’ (Malus × domestica Borkh).

‘Honeycrisp’ is a popular apple cultivar because of its superior appearance and flavor. We investigated its aroma profiles and characteristic aroma. Whereas the aroma profiles of developing fruits were dominated by aldehydes, postharvest fruit accumulated abundant esters, alcs., and sesquiterpenoids. Most of these components showed maxima at the fruit’s climacteric peak. There were more types and higher contents of sesquiterpenoids, aldehydes, and esters in the fruit skin than in the pulp, while alc. contents and types were comparable between the pulp and skin. Aroma extract dilution and gas chromatog.-olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in ‘Honeycrisp’ apple. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcs., aldehydes, and α-farnesene are essential for its background aroma notes.

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

Yan, Dan published the artcileInsights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus x domestica), Name: Ethyl octanoate, the main research area is Malus flavor aroma sesquiterpenoid aldehyde ester; (E)-2-hexenal (PubChem CID: 5281168); 1,3-Octanediol (PubChem CID: 90927); 2-Methyl-butanol (PubChem CID: 8723); Aroma extract dilution analysis (AEDA); Aroma profiles; Butanol (PubChem CID: 263); Characteristic aroma; Gas chromatography–olfactometry (GC–O); Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); Hexyl 2-methylbutyrate (PubChem CID: 24838); Omission test; Sensory analysis; α-Farnesene (PubChem CID: 5281516); ‘Honeycrisp’ (Malus × domestica Borkh).

‘Honeycrisp’ is a popular apple cultivar because of its superior appearance and flavor. We investigated its aroma profiles and characteristic aroma. Whereas the aroma profiles of developing fruits were dominated by aldehydes, postharvest fruit accumulated abundant esters, alcs., and sesquiterpenoids. Most of these components showed maxima at the fruit’s climacteric peak. There were more types and higher contents of sesquiterpenoids, aldehydes, and esters in the fruit skin than in the pulp, while alc. contents and types were comparable between the pulp and skin. Aroma extract dilution and gas chromatog.-olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in ‘Honeycrisp’ apple. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcs., aldehydes, and α-farnesene are essential for its background aroma notes.

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, Name: Ethyl octanoate.

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

Liu, Xuan published the artcileCultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS, Related Products of esters-buliding-blocks, the main research area is cloudy apple juice aroma profile China.

Aroma profiles of cloudy apple juices from substandard apple with different cultivars were investigated by headspace solid phase micro-extraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). 38 volatile compounds (including esters, alcs., acids, aldehydes, terpenes, etc.) were identified. 30 Cloudy apple juices samples of 5 cultivars in China were characterized and classified by different chemometric anal. based on volatile compounds Discrimination models were established based on volatile profiles of cloudy apple juices by chemometric techniques including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA) and stepwise linear discriminant anal. (SLDA). Satisfactory discriminations were achieved by SLDA based on volatile compounds according to cultivar with prediction accuracy of 93.3%. The results suggested that SLDA could be used to discriminate substandard cloudy apple juices based on the volatile compounds The obtained results could also provide data basis for selecting substandard apple fruits of different cultivars for juice production with better aroma profile.

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, Related Products of esters-buliding-blocks.

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

Wei, Jianping published the artcileAssessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations, Related Products of esters-buliding-blocks, the main research area is Pichia Hanseniaspora Torulaspora sensory property cider fermentation; 2-methylbutanol (PubChem CID: 8723); 2-methylbutyl acetate (PubChem CID: 12209); 3-methylbutyl acetate (PubChem CID: 31276); Cider; DL-malic acid (PubChem CID: 525); Glycerol (PubChem CID: 753); Hanseniaspora vineae; Partial least squares regression; Pichia kluyveri; Simultaneous fermentation; chlorogenic acid (PubChem CID: 1794427); ethyl octanoate (PubChem CID: 7799); phenylethyl alcohol (PubChem CID: 6054); β-damascenone (PubChem CID: 5366074); β-phenethyl acetate (PubChem CID: 7654).

This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation Chem. composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and Et esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, Et hexanoate, Et octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) anal. revealed that acetate esters contributed pos. to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production

International Journal of Food Microbiology 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, Related Products of esters-buliding-blocks.

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

Wei, Jianping published the artcileAssessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations, Product Details of C10H20O2, the main research area is Pichia Hanseniaspora Torulaspora sensory property cider fermentation; 2-methylbutanol (PubChem CID: 8723); 2-methylbutyl acetate (PubChem CID: 12209); 3-methylbutyl acetate (PubChem CID: 31276); Cider; DL-malic acid (PubChem CID: 525); Glycerol (PubChem CID: 753); Hanseniaspora vineae; Partial least squares regression; Pichia kluyveri; Simultaneous fermentation; chlorogenic acid (PubChem CID: 1794427); ethyl octanoate (PubChem CID: 7799); phenylethyl alcohol (PubChem CID: 6054); β-damascenone (PubChem CID: 5366074); β-phenethyl acetate (PubChem CID: 7654).

This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation Chem. composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and Et esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, Et hexanoate, Et octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) anal. revealed that acetate esters contributed pos. to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production

International Journal of Food Microbiology 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, Product Details of C10H20O2.

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

Gschaedler, Anne published the artcileUse of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation, Product Details of C10H20O2, the main research area is cider non Saccharomyces fermentation nutrient volatile compound; Cider; Micronutrients; Non-Saccharomyces; Volatile compounds.

The isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia membranaefaciens, P. kluyveri and Zygosaccharomyces rouxii. A series of fermentations were developed at laboratory level, using each species individually and it was observed that only S. cerevisiae was able to finish the process. K. marxianus consumed less than 50% of the sugars; P. kluyveri and Z. rouxii consumed less than 70% and P. membranaefaciens consumed more than 90% but the yield (ethanol produced for sugar consumed (YP/S)) was 0.39. Nevertheless, the addition of magnesium, zinc and nitrogen increased the fermentative capacity of almost all species: K. marxianus, Z. rouxii and P. kluyveri, showed an increase in ethanol production when nutrients were added, obtaining more than 80 g/L of ethanol, and showing that those nutrients are necessary to complete the fermentation This work describes the potential use of different non-Saccharomyces species to carry out fermentation of apple juice and highlights the importance of certain nutrients to enable an efficient alc. fermentation and the generation of desirable volatile compounds for cider production

International Journal of Food Microbiology 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, Product Details of C10H20O2.

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

Gasinski, Alan published the artcileMalting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties, Related Products of esters-buliding-blocks, the main research area is naked covered oat volatile compound antioxidant malting.

Grains from four naked oat varieties (Amant, Maczo, Polar and Siwek) and one covered oat variety (Kozak) grown with three different nitrogen fertilization regimes were malted in a laboratory setting using specifications typical for barley malt production (45% moisture content, temperature of germination equal to 15 °C, germination time equal to 120 h). The goal was to determine, whether malting process could be used to improve pro-health properties and aroma of the covered oat and naked oat grain. Malting increased concentration of phenolic compounds (from 44.92 to 64.39 mg GAE per 100 g of grain to 158.06-393.69 mg GAE per 100 g of malt) and increased the antioxidative potential of grains (analyzed by ABTS, DPPH and FRAP assays) by 200-300%. Malting also had an effect on the changes in composition of volatile compounds: the HS-SPME-GC-MS detected 23 compounds in grain samples and 34 compounds were detected in malt samples. The total concentration of volatiles in malts was significantly higher (1659.70-39708.33 ng per 100 g) than in grain samples (882.45-2098.74 ng per 100 g). Malting mostly increased concentration of aldehydes, such as nonanal, decanal and undecanal and pyrazines, such as trimethyl- and tetramethylpyrazine in the acquired malts.

Journal of Cereal Science 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, Related Products of esters-buliding-blocks.

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

Zhao, Pengtao published the artcileEvolution of typical aromas and phenolic compounds of a red-fleshed apple throughout different fruit developmental periods in Xinjiang, China, Related Products of esters-buliding-blocks, the main research area is red fleshed apple ester aldehyde terpene odor fruit development; Accumulation; Bound form aroma; Free form aroma; Fruit developmental period; Red-fleshed apple.

Red-fleshed apple is attracting more and more attentions from both consumers and researchers thanks to its pleasant appearance and flavor. Accumulation and development of aromas of apple fruit are important factors to understand the fruit quality of a new cultivated variety. However, knowledge on the key aroma components development and accumulation of red-fleshed apple (Malus sieversii f. neidzwetzkyana(Dieck) Langenf) in Xinjiang through the fruit developmental periods is insufficient. In this paper, free and bound form aromas of a red-fleshed apple since young fruit period through expansion period and conversion period to ripen period were comparatively studied. We classified aroma substances according to the compound category (esters, aldehydes, alcs., terpenes, and aromatics), and to the odor types. The concentration of bound form aroma compounds were higher than that of free form throughout the 4 periods and showed different evolution trends. Among the 4 periods, the bound aroma was the most in the expansion period; and terpenoids showed the greatest potential to release free form aromas. Total aromas were found the lowest concentration in expansion period and the highest concentration in ripen period. The observations in this study will provide theor. support for the research of typical aroma formation regularity of red-fleshed apple, and guide for the aroma enhancement regulation.

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, Related Products of esters-buliding-blocks.

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