Month: December 2022

He, Zhanglan published the artcileTandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu, Related Products of esters-buliding-blocks, the main research area is Wuliangye Baijiu tandem solid phase aroma extraction; Wuliangye baijiu; fatty acid esters; polar compounds; simultaneous extraction and fractionation; tandem SPE columns.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

Molecules published new progress about Baijiu. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Related Products of esters-buliding-blocks.

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

He, Zhanglan published the artcileTandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu, Category: esters-buliding-blocks, the main research area is Wuliangye Baijiu tandem solid phase aroma extraction; Wuliangye baijiu; fatty acid esters; polar compounds; simultaneous extraction and fractionation; tandem SPE columns.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

Molecules published new progress about Baijiu. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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

Chen, Jia-Nan published the artcileCharacterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry, Synthetic Route of 106-32-1, the main research area is Dongli aroma active compound GCMS olfactometry quant analysis; Aroma; Dongli; GC-MS/MS; GC-O; O2PLS.

Dongli, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in Dongli using quant. descriptive anal. (QDA), gas chromatog.-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatog.-olfactometry (GC-O). QDA indicated that Dongli of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) anal., GC-O anal., detection frequency anal. (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing ”anise, green” aromas were the key aromatic VOCs of fresh pears, while Et butanoate, Bu acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing ”sweet, fruity, green” aromas were the key aromatic VOCs of Dongli. The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products.

Journal of Food Science and Technology (New Delhi, India) published new progress about Aldehydes 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

Nikfardjam, Martin Pour published the artcileEthyl carbamate and aroma compounds in distilled spirits from different stone fruits, Related Products of esters-buliding-blocks, the main research area is stone fruit distil spirit ethyl carbamate aroma compound.

The purpose of this study was to find a possible correlation between Et carbamate (EC) content and aroma compounds in stone fruit spirits, which might result from a too harsh treatment of the stones. Possible markers should be identified, which would allow to correlate high EC levels with (neg.) flavor compounds Therefore, a total of 60 distilled spirits from different stone fruits (21 mirabelle, 20 plum, 19 cherry) was analyzed on their contents of EC by HPLC-FLD and aroma compounds by headspace-trap GC/MS. The content of EC ranged from not detectable to 2,121μg/l with a mean of 192μg/l and a standard deviation of 332μg/l. The GC/MS anal. revealed that esters, alcs. and aldehydes made up the main part of the aroma fractions. Statistical correlation anal. showed that the ester fraction increases with increasing EC content. Yet, sensory analyses did not show any correlation between EC content and specific flavor compounds or the order in the sensory evaluation, resp. Therefore, high EC levels could not be correlated with certain (neg.) aroma compounds, thus high EC content cannot generally be regarded as a reliable marker for bad flavor quality of distilled spirits or vice versa.

Mitteilungen Klosterneuburg published new progress about Aldehydes 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, Related Products of esters-buliding-blocks.

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

Nikfardjam, Martin Pour published the artcileEthyl carbamate and aroma compounds in distilled spirits from different stone fruits, Formula: C11H22O2, the main research area is stone fruit distil spirit ethyl carbamate aroma compound.

The purpose of this study was to find a possible correlation between Et carbamate (EC) content and aroma compounds in stone fruit spirits, which might result from a too harsh treatment of the stones. Possible markers should be identified, which would allow to correlate high EC levels with (neg.) flavor compounds Therefore, a total of 60 distilled spirits from different stone fruits (21 mirabelle, 20 plum, 19 cherry) was analyzed on their contents of EC by HPLC-FLD and aroma compounds by headspace-trap GC/MS. The content of EC ranged from not detectable to 2,121μg/l with a mean of 192μg/l and a standard deviation of 332μg/l. The GC/MS anal. revealed that esters, alcs. and aldehydes made up the main part of the aroma fractions. Statistical correlation anal. showed that the ester fraction increases with increasing EC content. Yet, sensory analyses did not show any correlation between EC content and specific flavor compounds or the order in the sensory evaluation, resp. Therefore, high EC levels could not be correlated with certain (neg.) aroma compounds, thus high EC content cannot generally be regarded as a reliable marker for bad flavor quality of distilled spirits or vice versa.

Mitteilungen Klosterneuburg published new progress about Aldehydes 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, Formula: C11H22O2.

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

Li, Shiqi published the artcileEffect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines, Recommanded Product: Methyl decanoate, the main research area is Saccharomyces Wickeramomyces Zygosaccharomyces Schizosaccharomyces malic shikimic acid.

To improve the functional properties and flavor complexity of kiwi wine using different non-Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochem. and sensorial profiles of the wines were evaluated. The evolution of cells showed that non-Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component anal. (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of Et esters (Et hexanoate, Et heptanoate, Et decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, Et butyrate, Me butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note.

Journal of Food Composition and Analysis published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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

Li, Shiqi published the artcileEffect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines, HPLC of Formula: 106-32-1, the main research area is Saccharomyces Wickeramomyces Zygosaccharomyces Schizosaccharomyces malic shikimic acid.

To improve the functional properties and flavor complexity of kiwi wine using different non-Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochem. and sensorial profiles of the wines were evaluated. The evolution of cells showed that non-Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component anal. (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of Et esters (Et hexanoate, Et heptanoate, Et decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, Et butyrate, Me butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note.

Journal of Food Composition and Analysis published new progress about Aldehydes 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, HPLC of Formula: 106-32-1.

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

Li, Shiqi published the artcileEffect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines, Category: esters-buliding-blocks, the main research area is Saccharomyces Wickeramomyces Zygosaccharomyces Schizosaccharomyces malic shikimic acid.

To improve the functional properties and flavor complexity of kiwi wine using different non-Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochem. and sensorial profiles of the wines were evaluated. The evolution of cells showed that non-Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component anal. (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of Et esters (Et hexanoate, Et heptanoate, Et decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, Et butyrate, Me butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note.

Journal of Food Composition and Analysis published new progress about Aldehydes 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, Category: esters-buliding-blocks.

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

Li, Shiqi published the artcileEffect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines, Recommanded Product: Methyl octanoate, the main research area is Saccharomyces Wickeramomyces Zygosaccharomyces Schizosaccharomyces malic shikimic acid.

To improve the functional properties and flavor complexity of kiwi wine using different non-Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochem. and sensorial profiles of the wines were evaluated. The evolution of cells showed that non-Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component anal. (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of Et esters (Et hexanoate, Et heptanoate, Et decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, Et butyrate, Me butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note.

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

Lyu, Jiaheng published the artcileInfluence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine, Category: esters-buliding-blocks, the main research area is wine aroma compound volatility tannin human saliva interaction; human saliva; interaction effect; model wine; tannin extracts; volatility.

During wine drinking, aroma release is mainly impacted by wine matrix compositions and oral physiol. parameters. Notably, tannins in wine could interact with saliva protein to form aggregates which might also affect the volatility of volatiles. To explore tannins, saliva, and the interaction between them on the volatility of volatiles, the volatility of 16 aroma compounds in the model wine mixed with the com. tannin extracts, human saliva, or both resp., was evaluated in vitro static condition by using HS-SPME-GC/MS. The volatility of aroma compounds with high hydrophobicity or benzene ring appeared to decrease more when increasing the tannin levels. Specifically, the volatility of Et octanoate, β-ionone, and guaiacol was decreased more than 20% by adding 2 g/L tannin extract The addition of human saliva could significantly inhibit volatility of most aroma compounds in the model wine. Furthermore, the volatility of most aroma compounds in the mixture of tannins and human saliva was significantly lower than the control or the sample which were added with tannins or human saliva individually. The volatility of some aroma compounds in the mixture of the tannin and saliva was only around 50% or less, relative to the control. Two-way ANOVA anal. showed that there was a synergistic effect between tannin and saliva on decreasing the volatility of most aroma compounds (p < 0.05). Overall, understanding the effect of key factors such as tannins and saliva on volatility of volatiles could help to understand the sophisticated retronasal perceptions during wine tasting. The outputs of this research will be helpful in understanding the impact of tannins on retronasal aroma release during wine tasting. It might promote the control of tannins in the viticulture and brewing process to improve the retronasal perception of wine aroma. Journal of Food Science published new progress about Aldehydes 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, Category: esters-buliding-blocks.

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