Month: December 2022

Zhao, Shanshan published the artcileImpact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level, Recommanded Product: Ethyl nonanoate, the main research area is tebuconazole flavor color Merlot Sauvignon wine fermentation 2heptanol; Cabernet Sauvignon wine; Chiral tebuconazole; Color attributes; Enantiomeric level; Flavor components; Merlot wine.

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Food Chemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Chen, Chen published the artcileCharacterization of major odor-active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste, Product Details of C10H20O2, the main research area is methylbutanal 3methylbutanal benzaldehyde cheddar cheese odor active compound flavor.

A nutty flavor is desirable in Cheddar cheese and is easily accepted by most Chinese consumers. Although compounds responsible for nutty flavor in cheeses have been documented, no final conclusions have been reached. In this study, nine samples of top-selling Cheddar cheeses in the Chinese market were selected, and the odor-active compounds responsible for the nutty flavor in these samples were studied by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), sensory evaluation, and aroma addition experiment Forty-nine volatile flavor compounds were identified by GC-MS via headspace-solid-phase microextraction, and 14 odor-active compounds were identified by GC-O. It was determined that 2-methylbutanal, 3-methylbutanal, and benzaldehyde contributed to the nutty flavor of Cheddar cheese, according to Chinese tastes. The addition of suitable concentrations of these compounds to a model of Cheddar cheese without nutty flavor resulted in the perception of nutty aroma by sensory anal. These results indicate that 2-methylbutanal, 3-methylbutanal, and benzaldehyde are the key aroma-active compounds, which could make pos. contributions to the nutty flavor of Cheddar cheese and favored by Chinese consumers within a certain concentration range.

Flavour and Fragrance Journal published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Alarcon, Marina published the artcileInactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage ”salchichon”, COA of Formula: C10H20O2, the main research area is sodium ascorbate inactive dry yeast fermented sausage oxidative stability.

The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage ”salchichon” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochem. parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in ”salchichon” as natural preservatives providing pleasant sensory attributes to the product.

LWT–Food Science and Technology published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Alarcon, Marina published the artcileInactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage ”salchichon”, Recommanded Product: Ethyl nonanoate, the main research area is sodium ascorbate inactive dry yeast fermented sausage oxidative stability.

The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage ”salchichon” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochem. parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in ”salchichon” as natural preservatives providing pleasant sensory attributes to the product.

LWT–Food Science and Technology published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Zhang, Jingru published the artcileEvaluation of the volatile from Lonicera macranthoides obtained with different processing methods by headspace-solid-phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS), Quality Control of 106-32-1, the main research area is alc aldehyde ketone hydrocarbon terpenoid Lonicera volatile compound.

Headspace-solid-phase microextraction coupled to gas chromatog.-tandem mass spectrometry (HS-SPME-GC-MS) method was used to determine the composition and content of volatiles in dried flower buds of Lonicera macranthoides obtained by five processing methods (PMs). Sixty-five compounds were identified, which included alcs., aldehydes, ketones, hydrocarbons, acids, esters, terpenoids, and others. Alcs. were the most abundant compounds in most of the samples while acids were present in negligible amounts Samples obtained by sun drying (PM4) and by heating in an oven with a programmed temperature cycle (PM2) were characterized by higher amounts of esters and terpenoids. PM4 resulted in larger numbers of compounds albeit in lower amounts The principal component anal. confirmed that terpenoids and esters were the most prominent volatiles from PM2. The HS-SPME-GC-MS method can be used to rapidly ascertain the volatile content in L. macranthoides samples; the results herein provided provide a valuable source for comparing the effects of applying different processing methods.

Chemical Papers published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Qi, Heting published the artcileCharacteristic volatile fingerprints and odor activity values in different citrus-tea by HS-GC-IMS and HS-SPME-GC-MS, Quality Control of 110-42-9, the main research area is odorant odor citrus tea HS GC IMS SPME MS; HS-GC-IMS; HS-SPME-GC-MS; OAV; citrus-tea; orthogonal partial least squares discrimination analysis; volatile components.

Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatog.-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component anal., the samples from different citrus teas were significantly separated Visualization anal. based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production

Molecules published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

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

Qian, Yu published the artcileDifferentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis, Recommanded Product: Ethyl 4-oxopentanoate, the main research area is Luzhou liquor flavor compound traceability fingerprint chemometric; K-nearest neighbor model (KNN); Luzhou-flavor liquor; fingerprint; flavor compounds; multivariate analysis of variance (MANOVA).

In order to differentiate and characterize Chinese Luzhou-flavor liquor according to geog. origins, the volatile flavor compounds were analyzed for forty com. Luzhou-flavor liquor samples from Sichuan, Jiangsu, and Hubei provinces. A total of 113 volatile flavor compounds were quantified; among them, 29 flavor compounds were quantified according to the internal standard method. The differences in flavor composition among different brands of Luzhou-flavor liquor were compared. A data matrix of 64 (flavor components) × 40 (samples) was studied and interpreted using chemometric anal. The research object could be naturally clustered according to geog. origin (brand) based on the hierarchical cluster anal. (HCA), principal component anal. (PCA) and multivariate anal. of variance (MANOVA) methods. A 100% of predication ability was obtained by the application of K-nearest neighbor model (KNN) for study sample classification. The results demonstrate that the abundance of volatile flavor components in liquors combined with appropriate multivariate statistical methods could be used for the division and traceability of liquors from different geog. origins. This study can provide the basis for the identification of liquor authenticity and the traceability of liquor.

Journal of Food Science published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Recommanded Product: Ethyl 4-oxopentanoate.

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

Qian, Yu published the artcileDifferentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis, HPLC of Formula: 106-32-1, the main research area is Luzhou liquor flavor compound traceability fingerprint chemometric; K-nearest neighbor model (KNN); Luzhou-flavor liquor; fingerprint; flavor compounds; multivariate analysis of variance (MANOVA).

In order to differentiate and characterize Chinese Luzhou-flavor liquor according to geog. origins, the volatile flavor compounds were analyzed for forty com. Luzhou-flavor liquor samples from Sichuan, Jiangsu, and Hubei provinces. A total of 113 volatile flavor compounds were quantified; among them, 29 flavor compounds were quantified according to the internal standard method. The differences in flavor composition among different brands of Luzhou-flavor liquor were compared. A data matrix of 64 (flavor components) × 40 (samples) was studied and interpreted using chemometric anal. The research object could be naturally clustered according to geog. origin (brand) based on the hierarchical cluster anal. (HCA), principal component anal. (PCA) and multivariate anal. of variance (MANOVA) methods. A 100% of predication ability was obtained by the application of K-nearest neighbor model (KNN) for study sample classification. The results demonstrate that the abundance of volatile flavor components in liquors combined with appropriate multivariate statistical methods could be used for the division and traceability of liquors from different geog. origins. This study can provide the basis for the identification of liquor authenticity and the traceability of liquor.

Journal of Food Science published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Qian, Yu published the artcileDifferentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis, Computed Properties of 123-29-5, the main research area is Luzhou liquor flavor compound traceability fingerprint chemometric; K-nearest neighbor model (KNN); Luzhou-flavor liquor; fingerprint; flavor compounds; multivariate analysis of variance (MANOVA).

In order to differentiate and characterize Chinese Luzhou-flavor liquor according to geog. origins, the volatile flavor compounds were analyzed for forty com. Luzhou-flavor liquor samples from Sichuan, Jiangsu, and Hubei provinces. A total of 113 volatile flavor compounds were quantified; among them, 29 flavor compounds were quantified according to the internal standard method. The differences in flavor composition among different brands of Luzhou-flavor liquor were compared. A data matrix of 64 (flavor components) × 40 (samples) was studied and interpreted using chemometric anal. The research object could be naturally clustered according to geog. origin (brand) based on the hierarchical cluster anal. (HCA), principal component anal. (PCA) and multivariate anal. of variance (MANOVA) methods. A 100% of predication ability was obtained by the application of K-nearest neighbor model (KNN) for study sample classification. The results demonstrate that the abundance of volatile flavor components in liquors combined with appropriate multivariate statistical methods could be used for the division and traceability of liquors from different geog. origins. This study can provide the basis for the identification of liquor authenticity and the traceability of liquor.

Journal of Food Science published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Zhai, Xinyu published the artcileAn efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation, Formula: C6H12O3, the main research area is crabapple vinegar Malus fresh fruit ultrasound aging; Aroma; Cavitation; Crabapple; Mixed bacteria fermentation; Ultrasonic aging.

In this study, a kind of crabapple vinegar was developed by the method of mixed bacteria fermentation It showed that the total acids and total esters in the vinegar increased by 30.51% and 22.67%, resp. Simultaneously, ultrasound was used to treat the vinegar to shorten the time of aging. In addition, the HS-SPME-GC-MS results show that some volatile components had increased significantly, such as total esters, aldehydes and heterocycles. Combining OAV with radar chart of aroma active ingredients, the order of contribution to the characteristic aroma of crabapple vinegar was esters > alcs. > others > acids. Finally, ultrasonic cavitation and hydroxyl radicals were measured to further prove it could accelerate chem. reaction of crabapple vinegar. The results of FTIR showed that the hydrogen-bonded mols. had increased, while free mols. with irritating taste (such as ethanol and acetic acid) had decreased, which made the taste of crabapple vinegar softer. Results have showed that ultrasound is a promising technique for shortening aging time and it also provides the possibility to improve the taste of fruit vinegar.

Ultrasonics Sonochemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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