Month: December 2022

Yuan, Yu-Han published the artcileChanges of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions, Synthetic Route of 106-32-1, the main research area is volatile compound spoilage white Hypsizygus marmoreus different storage condition.

The succession of bacterial communities and changes of volatile components throughout the storage of white Hypsizygus marmoreus (white H.marmoreus) were investigated. The results showed that the microbial communities were mainly composed of Proteobacteria and Firmicutes at 4°C and 25°C, with Serratia, Pediococcus, Enterococcus, Pseudomonas and Stenotrophomonas as the dominant genera. Serratia could be detected during the whole period of storage, and the relative abundance increased with increasing time. It indicated that Serratia might be one of the main spoilage bacteria for white H.marmoreus spoilage. Pseudomonas and Stenotrophomonas had a sharp increasing trend during the late storage period, indicating they might be a potential factor for spoilage. The volatile components of white H.marmoreus were mainly composed of ketones, aldehydes, alcs. and esters, among which 3-octanone was the main component. Correlation anal. showed that Serratia was neg. correlated with 16 volatile compounds, and also suggested that Serratia might play an important role in inhibiting the production of 16 volatile compounds The results would provide a theor. basis for studying the microbial dynamics and the changes of volatile compounds of white H.marmoreus during storage to control the spoilage of edible fungi.

LWT–Food Science and Technology published new progress about 16S rRNA 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

Yuan, Yu-Han published the artcileChanges of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions, HPLC of Formula: 123-29-5, the main research area is volatile compound spoilage white Hypsizygus marmoreus different storage condition.

The succession of bacterial communities and changes of volatile components throughout the storage of white Hypsizygus marmoreus (white H.marmoreus) were investigated. The results showed that the microbial communities were mainly composed of Proteobacteria and Firmicutes at 4°C and 25°C, with Serratia, Pediococcus, Enterococcus, Pseudomonas and Stenotrophomonas as the dominant genera. Serratia could be detected during the whole period of storage, and the relative abundance increased with increasing time. It indicated that Serratia might be one of the main spoilage bacteria for white H.marmoreus spoilage. Pseudomonas and Stenotrophomonas had a sharp increasing trend during the late storage period, indicating they might be a potential factor for spoilage. The volatile components of white H.marmoreus were mainly composed of ketones, aldehydes, alcs. and esters, among which 3-octanone was the main component. Correlation anal. showed that Serratia was neg. correlated with 16 volatile compounds, and also suggested that Serratia might play an important role in inhibiting the production of 16 volatile compounds The results would provide a theor. basis for studying the microbial dynamics and the changes of volatile compounds of white H.marmoreus during storage to control the spoilage of edible fungi.

LWT–Food Science and Technology published new progress about 16S rRNA 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

Yan, Bowen published the artcileMicrobial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread, HPLC of Formula: 106-32-1, the main research area is jiaozi type I sourdough microbial diversity steamed bread China.

The aim of this work was to investigate the microbial diversity of jiaozi (n = 7) and type I sourdoughs (n = 8) by culture-dependent and culture-independent anal. and explore the effect of these starter cultures on the generation of volatiles in steamed breads. Both starter cultures significantly varied in terms of their pH, TTA and moisture content (P < 0.001); however, no significant difference in cell d. of presumptive lactic acid bacteria (LAB) and yeast (P > 0.05) was found. The culture-dependent and culture-independent approaches revealed that Weissella cibaria and Lactobacillus sanfranciscensis were predominant in the microbiota of jiaozi and type I sourdoughs, resp. Saccharomyces cerevisiae and Candida humilis were the most common yeast species in all samples. A total of 36 volatile compounds were detected in all steamed breads. The products fermented with jiaozi had a relative high concentration of volatiles synthesized by amino acid metabolism However, products fermented with type I sourdough were dominated by acids, furans, aldehydes and their corresponding alcs. The principal component anal. distinguished the two starter cultures, based on the abundance of bacterial species as well as the total volatile composition of their resp. steamed breads. We conclude that the production of volatile compounds strongly correlated with the microbiota involved in fermentation

LWT–Food Science and Technology published new progress about 16S rRNA 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

Nikolaou, Anastasios published the artcileHigh-temperature semi-dry and sweet low alcohol wine-making using immobilized kefir culture, COA of Formula: C10H20O2, the main research area is high temperature dry sweet alc wine immobilized kefir culture.

Low alc. wines (=10.5% volume) represent novel wine products steadily gaining the com. market interest. Considering the technol. advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature winemaking in regions with tropical climate or hot summer periods, the aim of the present study was to assess the fermentation efficiency of both wet and freeze-dried immobilized kefir culture on natural supports in low alc. wine production at high temperatures (>30°C). Immobilized kefir culture was evaluated and compared to free cells in repeated batch fermentations for 3 mo, indicating high operational stability, and found suitable for simultaneous alc. and malolactic low alc. wine fermentation at temperatures up to 45°C. High ethanol productivity [up to 55.3 g/(Ld)] and malic acid conversion rates (up to 71.6%), which could be adopted by the industrial sector, were recorded. Principal Component Anal. (PCA) revealed that the state of the cells rather than the nature of kefir culture affected significantly the content of minor volatiles determined by Head Space Solid-Phase Microextraction (HS-SPME) Gas Chromatog.-Mass Spectrometry (GC/MS) anal. Notably, all new products were of high quality and approved by the sensory panel. The results suggested a high industrial potential of the proposed technol. in semi-dry low alc. wine-making at 37°C and in developing novel wine products with a sweet (liquoreux) character at 45°C.

Fermentation published new progress about 16S rRNA 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

Rakhmanova, Aizhan published the artcileIsolation and identification of microorganisms from Kazakhstan koumiss and their application to cow milk, HPLC of Formula: 106-32-1, the main research area is cow milk Kazakhstan koumiss microorganism isolation; fermentation; flavor compound; koumiss; microorganism; optimization.

Koumiss is a type of famous fermented mare milk and considered an important nutritious beverage in central Asian countries. However, the production of koumiss cannot meet public demand in the market due to availability of mare milk. In the present study, 52 lactic acid bacteria and 20 yeast strains from traditional homemade Kazakhstan koumiss were isolated and identified. The isolates were used in a trial that included fermented cow milk, and the flavor profiles, color, and taste to determine their contribution in the co-fermentation of cow milk. Based on the sensory evaluation, KZLAB13 and KZY10 strains were selected as the best cofermentation combinations. The optimal fermentation conditions were confirmed as the ratio of the starter culture 2.4:1.6% (vol/vol) KZLAB13 strain to KZY10 strain and a temperature of 36°C for 16 h using response surface methodol. After evaluating the quality of the optimized cow-milk koumiss compared with the Kazakhstan koumiss, results suggested that cow milk fermented by these 2 strains possessed a promising taste, flavor, and physicochem. and rheol. properties. Altogether, our results showed that cow milk fermented with a combination of KZLAB13 and KZY10 strains can simulate the taste, flavor, and quality of traditional koumiss. Our study provided a novel alternative to mare-milk koumiss and could be used in dairy programs to fulfill the needs of people.

Journal of Dairy Science published new progress about 16S rRNA 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

Bonatto Machado de Castilhos, Mauricio published the artcileSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative procedures on wine aroma. Part II: BRS Rub́ea and BRS Cora, Application In Synthesis of 5405-41-4, the main research area is winemaking aroma; Drying; Non-Vitis vinifera; Sensory descriptive analysis; Submerged cap; Volatile compounds; Wine.

The present manuscript assessed the volatile and sensory profiles of BRS Rub́ea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and Et and Me esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of Et decanoate and Et octanoate, di-Et succinate, hydroxylinalool, and 2-Ph ethanol was responsible for describing the BRS Rub́ea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

Food Chemistry published new progress about Norisoprenoids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application In Synthesis of 5405-41-4.

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

Bonatto Machado de Castilhos, Mauricio published the artcileSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative procedures on wine aroma. Part II: BRS Rub́ea and BRS Cora, SDS of cas: 539-88-8, the main research area is winemaking aroma; Drying; Non-Vitis vinifera; Sensory descriptive analysis; Submerged cap; Volatile compounds; Wine.

The present manuscript assessed the volatile and sensory profiles of BRS Rub́ea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and Et and Me esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of Et decanoate and Et octanoate, di-Et succinate, hydroxylinalool, and 2-Ph ethanol was responsible for describing the BRS Rub́ea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

Food Chemistry published new progress about Norisoprenoids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, SDS of cas: 539-88-8.

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

Zhang, Zheqi published the artcileEffects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems, Recommanded Product: Methyl octanoate, the main research area is phospholipid lecithin cephalin xylose cysteine WOF Maillard reaction; (E)-Hept-2-Enal (PubChem CID: 5283316); 2-Methyl-3-Furanthiol (PubChem CID: 34286); 2-Methylpentane-3-Thiol (PubChem CID: 519263); 2-Nonenal (PubChem CID: 17166); 2-Pentylfuran (PubChem CID: 19602); Cephalin; Decanal (PubChem CID: 8175); Furfural (PubChem CID: 7362); Furfuryl Mercaptan (PubChem CID: 7363); Hexanal (PubChem CID: 6184); Lecithin; Maillard reaction; Nonanal (PubChem CID: 31289); Reheating; Volatile compounds; Warmed-over flavor.

Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatog.-mass spectrometry to investigate the development mechanism of the warmed-over flavor. The contents of sulfides in the four groups containing added lecithin were significantly higher than those in the other groups, indicating that lecithin had a strong promoting effect on the formation of Maillard reaction products at the intermediate-end stages in the reaction system. The coexistence of phosphatidylcholine and lecithin accelerated the Maillard reaction and fatty acid oxidation Reheating treatment could promote the simultaneous generation of final-stage Maillard reaction products, the formation of fatty aldehydes, and the reaction of fatty aldehydes with intermediate-stage Maillard reaction products of the mid-stage, which ultimately leads to a decrease in the contents of sulfursulphur-containing Maillard reaction products such as those leading to aroma and an increase in the content of aldehydes in meat and demonstrated good consistency with the results of the sensory evaluation. Odor activity values showed that decanal was the main substance contributing to the warmed-over flavor after reheating treatment in the reaction system. The decrease in meaty flavors, such as 2-methylpentane-3-thiol and furfuryl mercaptan also resulted in flavor deterioration after reheating.

Food Research International published new progress about Cephalins 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, Recommanded Product: Methyl octanoate.

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

Duque, Alaine published the artcileLow toxicity deep eutectic solvent-based ferrofluid for the determination of UV filters in environmental waters by stir bar dispersive liquid microextraction, Computed Properties of 71617-10-2, the main research area is deep eutectic solvent ferrofluid UV filter dispersive liquid microextraction; Deep eutectic solvent; Ferrofluid; Liquid chromatography-tandem mass spectrometry; Stir bar dispersive liquid microextraction; UV filters; Water samples.

In this work, a low toxicity deep eutectic solvent-based ferrofluid is presented for the first time as magnetic fluid to be used as an efficient solvent in liquid-based microextraction techniques. This ferrofluid is made of a hydrophobic deep eutectic solvent, composed by menthol and thymol in a 1:5 molar ratio as carrier solvent, and oleic acid-coated cobalt ferrite (CoFe2O4@oleic acid) magnetic nanoparticles. This material was characterized via magnetism measurement, SEM, IR spectroscopy and d. measurement. The determination of UV filters in environmental water samples was selected as model anal. application to test the extraction performance of this new ferrofluid by employing stir bar dispersive liquid microextraction, prior to liquid chromatog.-tandem mass spectrometry anal. The response surface methodol. was used as a multivariate optimization method for extraction step. Under the optimized conditions, good anal. features were obtained, such as low limits of detection between 7 and 83 ng L-1, good repeatability (relative standard deviations, RSD (%) below 15%), enrichment factors between 46 and 101 and relative recoveries between 80 and 117%, proving the good extraction capability of this ferrofluid. Finally, the method was successfully applied to three environmental waters (beach and river waters), finding trace amounts of the target UV filters. The presented low toxicity deep eutectic solvent-based ferrofluid results to be a good alternative to conventional solvents used in liquid-phase microextraction techniques.

Talanta published new progress about Carrier-mediated three-phase liquid-liquid-liquid solvent bar microextraction. 71617-10-2 belongs to class esters-buliding-blocks, name is Isopentyl 3-(4-methoxyphenyl)acrylate, and the molecular formula is C15H20O3, Computed Properties of 71617-10-2.

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

Javed, Hafiz Umer published the artcilePost-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS, COA of Formula: C11H22O2, the main research area is air sun dried raisins storage volatile compound food packaging; Packaging materials; Raisin storage; Sun-/Air-dried raisins; Volatile compounds.

Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of ‘Thompson Seedless’ were analyzed by gas chromatog.-mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 mo of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, resp. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chem. aromas were prominent in SDRs. With the exception of chem. aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 mo. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, Et hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas.

Food Research International published new progress about Carotenes 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