Month: December 2022

Lin, Li-Yun published the artcileVolatile Variation Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting, Safety of Ethyl octanoate, the main research area is Theobroma cacao Malvaceae bean fermentation roasting processing volatile variation; amino acids; cocoa bean flavors; fats and fatty acids; fermentation; pyrazine and esters; roasting; triacylglycerols; volatile changes.

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chem. and phys. characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.

Molecules published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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

Chen, Zhi-Feng published the artcileIdentification of recycled polyethylene and virgin polyethylene based on untargeted migrants, Name: Hexyl 2-hydroxybenzoate, the main research area is virgin polyethylene migration gas chromatog mass spectrometer.

With increasing attention to recycled polyethylene (PE), its safety as a food contact material has become non-negligible. In this study, we report an untargeted gas chromatog. coupled to mass spectrometer (GC-MS) anal. combined with multivariate data anal. for discriminating recycled PE from virgin PE. 80 (semi-)volatile migrants were identified, including 10 hydrocarbons, 29 esters, 3 aldehydes, 9 alcs., 2 ethers, 4 acids, 4 benzene derivatives, 4 ketones, 3 amides, 2 piperazine derivatives and 10 unknowns. The hydrocarbons in virgin samples showed a greater variety and abundance than those in recycled samples. Based on orthogonal partial least squares discriminant anal. (OPLS-DA) and non-parametric test, 38 markers were selected to establish a classification model to identify recycled and virgin PE. These markers mainly derived from additives, daily chem. products related and food related input pollutants, most of which were rich in recycled samples. Furthermore, in classification models, linear discrimination anal. (LDA) showed higher stability and predictability than soft independent modeling of class analogy (SIMCA). The average accuracy of training and prediction set reached 100% and 92%, resp., in LDA model. The identification of recycled PE and virgin PE based on migration of untargeted substances is feasible.

Food Packaging and Shelf Life published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 6259-76-3 belongs to class esters-buliding-blocks, name is Hexyl 2-hydroxybenzoate, and the molecular formula is C13H18O3, Name: Hexyl 2-hydroxybenzoate.

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

Belleggia, Luca published the artcileUnravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy, Name: Ethyl octanoate, the main research area is artisan liver sausage fermentation volatile organic compound microbial population; Debaryomyces hansenii; Latilactobacillus sakei; Liver; Metataxonomic analysis; Traditional product.

The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this end, culture-dependent analyses and metataxonomic sequencing were carried out. Physico-chem. parameters and volatilome of the fermented liver sausages were also studied. Finally, the presence of hepatitis E virus (HEV) was also assessed via real-time-RT-(q)PCR assays. Active microbial populations mainly represented by lactic acid bacteria, enterococci, coagulase-neg. cocci, and eumycetes were detected. Enterobacteriaceae, Pseudomonadaceae, and sulfite-reducing anaerobes were not detected in most of the samples. Latilactobacillus sakei dominated in all the analyzed samples, reaching abundances up to 80%. Staphylococcus xylosus and Staphylococcus equorum were also detected. Among minority bacterial taxa, Weissella spp., Leuconostoc spp., Macrococcus caseolyticus, Brochothrix thermosphacta, Staphylococcus succinus, Lactobacillus coryniformis, Lactiplantibacillus plantarum, Lactococcus garviae, Psychrobacter spp., and Carnobacterium viridans were detected. The mycobiota was mainly composed by Debaryomyces hansenii that was present in all samples at the highest frequency. Among minority fungal taxa, Aspergillus spp., Penicillium spp., Kurtzmaniella zeylanoides, Candida spp., Yamadazyma spp., Scopulariopsis spp., Yarrowia spp., and Starmerella spp. were detected. Interestingly, associations between some taxa and some physico-chem. parameters were also discovered. The absence of HEV in all the samples attested a high level of safety. Finally, most of the VOCs detected in the analyzed fermented liver sausages belonged to six classes as: terpenoids, aldehydes, ketones, alcs., esters, and acids. Nitrogen compounds, sulfur compounds, phenols, hydrocarbons, lactones, furans, and aromatic hydrocarbons were also identified. Several significant relationships were observed between mycobiota and VOCs.

Food Research International published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Belleggia, Luca published the artcileUnravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy, Recommanded Product: Ethyl nonanoate, the main research area is artisan liver sausage fermentation volatile organic compound microbial population; Debaryomyces hansenii; Latilactobacillus sakei; Liver; Metataxonomic analysis; Traditional product.

The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this end, culture-dependent analyses and metataxonomic sequencing were carried out. Physico-chem. parameters and volatilome of the fermented liver sausages were also studied. Finally, the presence of hepatitis E virus (HEV) was also assessed via real-time-RT-(q)PCR assays. Active microbial populations mainly represented by lactic acid bacteria, enterococci, coagulase-neg. cocci, and eumycetes were detected. Enterobacteriaceae, Pseudomonadaceae, and sulfite-reducing anaerobes were not detected in most of the samples. Latilactobacillus sakei dominated in all the analyzed samples, reaching abundances up to 80%. Staphylococcus xylosus and Staphylococcus equorum were also detected. Among minority bacterial taxa, Weissella spp., Leuconostoc spp., Macrococcus caseolyticus, Brochothrix thermosphacta, Staphylococcus succinus, Lactobacillus coryniformis, Lactiplantibacillus plantarum, Lactococcus garviae, Psychrobacter spp., and Carnobacterium viridans were detected. The mycobiota was mainly composed by Debaryomyces hansenii that was present in all samples at the highest frequency. Among minority fungal taxa, Aspergillus spp., Penicillium spp., Kurtzmaniella zeylanoides, Candida spp., Yamadazyma spp., Scopulariopsis spp., Yarrowia spp., and Starmerella spp. were detected. Interestingly, associations between some taxa and some physico-chem. parameters were also discovered. The absence of HEV in all the samples attested a high level of safety. Finally, most of the VOCs detected in the analyzed fermented liver sausages belonged to six classes as: terpenoids, aldehydes, ketones, alcs., esters, and acids. Nitrogen compounds, sulfur compounds, phenols, hydrocarbons, lactones, furans, and aromatic hydrocarbons were also identified. Several significant relationships were observed between mycobiota and VOCs.

Food Research International published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Liu, Yi-jun published the artcileEffects of four drying methods on Ganoderma lucidum volatile organic compounds analyzed via headspace solid-phase microextraction and comprehensive two-dimensional chromatography-time-of-flight mass spectrometry, Formula: C10H20O2, the main research area is Ganoderma lucidum volatile organic compound drying HSSPME GC TOFMS.

The effect of four drying methods (namely, sun drying, vacuum freeze drying, vacuum drying, and hot air drying) on the fresh Ganoderma lucidum volatile organic compounds (VOCs) was studied by their separation via headspace solid-phase microextraction and identification via comprehensive two-dimensional chromatog.-time-of-flight mass spectrometry. In total, 247 kinds of VOCs, mainly composed of alcs., aldehydes, esters, ketones, and olefins, were identified. Orthogonal partial least squares discriminant anal. and displacement test combined with the variable important in the projection method revealed that VOCs’ types and contents in Ganoderma lucidum were influenced by the particular drying method, which could be identified using specific organic compounds The heating process increased the content of aldehydes, esters, and olefins and reduced alc. and ketones’ content. Since 3-propoxy-1-Propene, 2-pentyl-Furan, Acetic acid, 2-Butanone, 1-Pantano, and other VOCs did not disappear during the drying process, they can be used for the classification and identification of Ganoderma lucidum species and other edible fungi.

Microchemical Journal published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Liu, Yi-jun published the artcileEffects of four drying methods on Ganoderma lucidum volatile organic compounds analyzed via headspace solid-phase microextraction and comprehensive two-dimensional chromatography-time-of-flight mass spectrometry, Recommanded Product: Ethyl nonanoate, the main research area is Ganoderma lucidum volatile organic compound drying HSSPME GC TOFMS.

The effect of four drying methods (namely, sun drying, vacuum freeze drying, vacuum drying, and hot air drying) on the fresh Ganoderma lucidum volatile organic compounds (VOCs) was studied by their separation via headspace solid-phase microextraction and identification via comprehensive two-dimensional chromatog.-time-of-flight mass spectrometry. In total, 247 kinds of VOCs, mainly composed of alcs., aldehydes, esters, ketones, and olefins, were identified. Orthogonal partial least squares discriminant anal. and displacement test combined with the variable important in the projection method revealed that VOCs’ types and contents in Ganoderma lucidum were influenced by the particular drying method, which could be identified using specific organic compounds The heating process increased the content of aldehydes, esters, and olefins and reduced alc. and ketones’ content. Since 3-propoxy-1-Propene, 2-pentyl-Furan, Acetic acid, 2-Butanone, 1-Pantano, and other VOCs did not disappear during the drying process, they can be used for the classification and identification of Ganoderma lucidum species and other edible fungi.

Microchemical Journal published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Li, Y. H. published the artcileA study on the microbiological and biochemical changes in flavor compounds during ripening of Xinjiang specialty cheese, Application In Synthesis of 106-32-1, the main research area is Xinjiang specialty cheese ripening flavor compound microbiol biochem change.

Xinjiang specialty cheese is produced by natural fermentation of milk. During fermentation, a complex succession of changes takes place in the milk, including pH decline, protein denaturalisation, whey discharge, and, etc. The ripening process of Xinjiang specialty cheese was studied for 50 days. Microbial count showed that Lactobacillus helveticus was the dominant strain in the cheese during ripening. The contents of pH 4.6 soluble nitrogen and 12% TCA soluble nitrogen gradually increased during the ripening process of the cheese. An electrophoretogram showed that the degree of protein degradation was high after 30 days of ripening. The contents of total organic acids and free fatty acids were determined by high performance liquid chromatog. (HPLC). The results showed that the contents of total organic acids and free fatty acids in the flavor compounds increased significantly (p < 0.01). Twenty-five compounds were detected by gas chromatog.-mass spectrometry (GC-MS), mainly alkanes, ketones, alcs., esters, aldehydes, and acids. The sensory evaluation scores increased with ripening, and reached the highest value after 50 days. International Food Research Journal published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.

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

Caliskan Koc, Guelsah published the artcileMineral content, fatty acid composition, and volatile compounds of gluten-free tarhana formulated with different cereal and pulse flours, Name: Ethyl octanoate, the main research area is cereal pulse flour tarhana mineral fatty acid volatile compound; cereal flours; fatty acids; mineral composition; pulse flours; tarhana; volatile compounds.

This research was intended to determine the effect of different cereal and pulse flours and com. gluten-free flour on the mineral content, fatty acid composition, and volatile compounds of the gluten-free tarhana (cereal-based fermented dry soup). In order to produce the gluten-free tarhana, white bean (BF), chickpea (CF), com. gluten-free (GWF), yellow lentil (LF), and rice (RF) flours were used. The Mg, K, Al, and Mn contents of tarhanas obtained using different pulse and cereal flours were found to be quite high compared to tarhanas produced with com. GWF. The utilization of different cereal and pulse flours in the tarhana formulation resulted in an increase in the percentage (30.37-51.47%) of the total polyunsaturated fatty acid (TPUFA). The highest (452.4μg/g) and the lowest (241.17μg/g) total concentration of all compounds were detected in BF and GWF, resp. The highest number (21) of compounds belonged to terpenes and terpenoids, followed by acids, hydrocarbons, alcs., aldehydes, esters, ketones, and alkanes. This study shows that cereal and pulse flours can be used to produce acceptable tarhana with improved nutritional quality in terms of mineral and fatty acid contents. The results of the current study may be useful and applicable to food manufacturers producing gluten-free products for celiac patients.

Journal of Food Science published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Wei, Quanzeng published the artcileIdentification of characteristic volatile compounds and prediction of fermentation degree of pomelo wine using partial least squares regression, Synthetic Route of 106-32-1, the main research area is volatile compound pomelo wine fermentation degree least square regression.

The aim of this study was to evaluate the characteristic volatile organic compounds (VOCs) profile of pomelo wine and determine an index for predicting fermentation degree of pomelo wine. Fermentation conditions of pomelo fruit were: initial sugar content, 20 °Brix; pH 4.0; yeast inoculum size, 2 g of inoculum in 10000 g of fermentation medium; fermentation temperature, 28 °C; total fermentation time, 285 h. Changes in VOCs content in pomelo wine fermented for different periods were analyzed by gas chromatog.-mass spectrometry. In total, 105 VOCs were identified in pomelo wine throughout the fermentation process, which included 31 alkenes, 19 esters, 20 alcs., 11 aldehydes or ketones, 9 aromatics, 6 alkanes, 5 acids, and 4 other volatile compounds Differences in VOCs contents in pomelo wine at different fermentation stages were analyzed by principal component anal., cluster anal., and partial least squares regression (PLS). PLS models revealed that the ratio of α-phellandrene/geraniol in pomelo wine could be as the potential index for determining the fermentation degree of pomelo wine. This study provides evidence for improving the quality of pomelo wine for industrial production

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Zhang, Xiao-Juan published the artcileIdentification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu, COA of Formula: C10H20O2, the main research area is Lu flavor Baijiu volatile maturation period identification.

Baijiu is a highly-valued traditional Chinese distilled alc. liquor and maturation markedly improves its sensory qualities and market value. Identification of age-markers is challenging because of the complexity of the endogenous chem. profile and the absence of exogenous components added during maturation. Here, freshly-distilled raw Lu-flavor Baijiu samples were stored for two years and non-targeted screening for age-markers based on the volatile profile characterized by solid-phase micro-extraction assisted GC-MS. The resulting volatile datasets were analyzed by partial least-squares discriminant anal., Spearman’s correlation and Random-forest decision-tree, to identify potential age-markers. The contents of long chain fatty acid Et esters varied the most during maturation, mostly being absent in freshly-distilled Baijiu, but appearing at different times. Similar behavior was observed in bottled samples matured up to four years. In addition, a slight increase in short/medium chain fatty acid ester content was observed Unsupervised PCA anal., applied only to the fatty acid Et ester dataset, was able to distinguish between bottled Baijiu samples matured for one, two, three, or four years. These age-markers may help establish a reliable model for verifying the maturation time of Lu-flavor Baijiu. This screening approach should be adaptable to other alc. liquors, for quality assessment and authenticity testing.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 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