Month: December 2022

Mildner-Szkudlarz, Sylwia published the artcileChanges in volatile compound profiles of cold-pressed berry seed oils induced by roasting, Formula: C9H18O2, the main research area is berry seed oil volatile compound cold pressing roasting.

This study aimed to compare the volatile compounds of cold-pressed oils obtained from unroasted and roasted chokeberry, raspberry, blackcurrant, and strawberry seeds using comprehensive gas chromatog.-mass spectrometry coupled to time of flight mass spectrometry (GC x GC-ToFMS). It is found that the seed type used and chem. composition affected the final aroma of berry oils. The volatile profiles of all berry oils from both unroasted and roasted seeds were dominated by nonheterocyclic chem. class (89% of the total volatiles) with esters predominant (32% of total nonheterocyclic compounds). Unroasted raspberry and blackcurrant cold-pressed seed oils had a less complex volatile profile, and showed similarities between them and differences to chokeberry and strawberry seed oils. Chokeberry seed oil was characterized by the highest levels in Et propanoate, methylbutyl acetate, benzaldehyde, (E,E)-2,4-decadienal, acetoin, 3-penten-2-one, benzyl alc. and strawberry seed oil by Me acetate, iso-Bu acetate, Me 2-methylbutanoate, Et 2-hydroxypropanoate, Et 2-methylbutanoate, Et 3-methylbutanoate, (E,E)-2,4-heptadienal, 1-penten-3-one, and 3,7-dimethyl-1,6-octadien-3-ol. N-containing and furanic-containing compounds contributed about 5% and 4%-16%, resp., of total amount of volatiles after seed roasting. Roasting was critical for increasing the concentration of compounds derived from lipid peroxidation, especially in blackcurrant seed oils. Profiling volatiles using SPME-GC x GC-ToFMS might be helpful in evaluating oils quality.

LWT–Food Science and Technology 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, Formula: C9H18O2.

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

Mildner-Szkudlarz, Sylwia published the artcileChanges in volatile compound profiles of cold-pressed berry seed oils induced by roasting, Application In Synthesis of 106-32-1, the main research area is berry seed oil volatile compound cold pressing roasting.

This study aimed to compare the volatile compounds of cold-pressed oils obtained from unroasted and roasted chokeberry, raspberry, blackcurrant, and strawberry seeds using comprehensive gas chromatog.-mass spectrometry coupled to time of flight mass spectrometry (GC x GC-ToFMS). It is found that the seed type used and chem. composition affected the final aroma of berry oils. The volatile profiles of all berry oils from both unroasted and roasted seeds were dominated by nonheterocyclic chem. class (89% of the total volatiles) with esters predominant (32% of total nonheterocyclic compounds). Unroasted raspberry and blackcurrant cold-pressed seed oils had a less complex volatile profile, and showed similarities between them and differences to chokeberry and strawberry seed oils. Chokeberry seed oil was characterized by the highest levels in Et propanoate, methylbutyl acetate, benzaldehyde, (E,E)-2,4-decadienal, acetoin, 3-penten-2-one, benzyl alc. and strawberry seed oil by Me acetate, iso-Bu acetate, Me 2-methylbutanoate, Et 2-hydroxypropanoate, Et 2-methylbutanoate, Et 3-methylbutanoate, (E,E)-2,4-heptadienal, 1-penten-3-one, and 3,7-dimethyl-1,6-octadien-3-ol. N-containing and furanic-containing compounds contributed about 5% and 4%-16%, resp., of total amount of volatiles after seed roasting. Roasting was critical for increasing the concentration of compounds derived from lipid peroxidation, especially in blackcurrant seed oils. Profiling volatiles using SPME-GC x GC-ToFMS might be helpful in evaluating oils quality.

LWT–Food Science and Technology 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, Application In Synthesis of 106-32-1.

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

Liu, Haocheng published the artcileA comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures, Name: Ethyl octanoate, the main research area is Yingde black tea steeping temperature aromatic characterization.

Black tea, known for its unique aroma, is one of the most popular non-alc. beverages. Because of complex aroma composition, studying black tea aroma has attracted widespread attention. The aim of this study was to evaluate the effect of different steeping temperatures (60°C, 70°C, 80°C, and 95°C) on the aroma composition of Yingde black tea for the first time. A total of 157 volatile compounds were identified by gas chromatog.-mass spectrometry (GC-MS). These compounds can be divided into 11 categories, including alcs., esters, ketones, aldehydes, terpenes and sulfides. The types of different volatile compounds and contents in tea infusion samples show a pos. correlation with steeping temperature A total of 16 main aromatic compounds were identified though the comparison anal. of gas chromatog.-olfactometry (GC-O FD ≥ 32) data and odor activity value (OAV value ≥ 1), including β-damascone, β-ionone, linalool, Et hexanoate, di-Me sulfide, di-Me trisulfide, nonanal, Me salicylate, 3-hexenyl isovalerate, cedrol, and longifolene. A correlation of characteristic aroma data with descriptive sensory anal. (DSA) data clearly established that different steeping temperatures result in different overall aroma qualities of the black tea, indicating that steeping temperature is a key parameter affecting the aroma composition

LWT–Food Science and Technology 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, Name: Ethyl octanoate.

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

Cheng, Kunya published the artcileComprehensive metabolite analysis of wheat dough in a continuous heating process, Application In Synthesis of 106-32-1, the main research area is wheat dough triglyceride GC MS heating; Heating process; Metabolite analysis; Volatile compounds; Wheat dough.

Comprehensive metabolite anal. was carried out by gas chromatog. combined with mass spectrometry to investigate the time-dependent metabolic changes during wheat dough heating. Thirty-five volatile metabolites comprising alcs., ketones, aldehydes, aromatic compounds, furans, acids and esters were identified. Sixty-four non-volatile metabolites, which covered a broad spectrum of polar and non-polar constituents, were also identified and quantified. Showed that the content of most volatile metabolites increased during heating. Meanwhile, the levels of non-volatile polar metabolites, such as sugar and amino acid, increased and the levels of non-volatile non-polar metabolites decreased or remained constant, including fatty acid Me ester and free fatty acids. PCA results demonstrated that metabolic changes could be reflected by time-dependent shifts in the PCA loading scores during heating. Anal. of the loadings further showed that most volatile metabolites and non-volatile polar metabolites were the major contributors of the heating time-driven changes during heating. Furthermore, lipid oxidation mainly occurred in the residues of oleic acid and linoleic acid of triglycerides.

Food Research International 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, Application In Synthesis of 106-32-1.

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

Cheng, Kunya published the artcileComprehensive metabolite analysis of wheat dough in a continuous heating process, Related Products of esters-buliding-blocks, the main research area is wheat dough triglyceride GC MS heating; Heating process; Metabolite analysis; Volatile compounds; Wheat dough.

Comprehensive metabolite anal. was carried out by gas chromatog. combined with mass spectrometry to investigate the time-dependent metabolic changes during wheat dough heating. Thirty-five volatile metabolites comprising alcs., ketones, aldehydes, aromatic compounds, furans, acids and esters were identified. Sixty-four non-volatile metabolites, which covered a broad spectrum of polar and non-polar constituents, were also identified and quantified. Showed that the content of most volatile metabolites increased during heating. Meanwhile, the levels of non-volatile polar metabolites, such as sugar and amino acid, increased and the levels of non-volatile non-polar metabolites decreased or remained constant, including fatty acid Me ester and free fatty acids. PCA results demonstrated that metabolic changes could be reflected by time-dependent shifts in the PCA loading scores during heating. Anal. of the loadings further showed that most volatile metabolites and non-volatile polar metabolites were the major contributors of the heating time-driven changes during heating. Furthermore, lipid oxidation mainly occurred in the residues of oleic acid and linoleic acid of triglycerides.

Food Research International 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, Related Products of esters-buliding-blocks.

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

Wang, Jiatong published the artcileDiscrimination and identification of aroma profiles and characterized odorants in citrus blend black tea with different citrus species, HPLC of Formula: 140-11-4, the main research area is citrus blend black tea odorant aroma discrimination; GC-O/MS; GC×GC-TOFMS; aroma profiles; characterized odorants; citrus blend black tea; discrimination.

Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profiles of 12 representative samples with three different cultivars including citrus (Citrus reticulata), bergamot (Citrus bergamia), and lemon (Citrus limon) were determined by a novel approach combined head space-solid phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC x GC-TOFMS). A total of 348 volatile compounds, among which comprised esters (60), alkenes (55), aldehydes (45), ketones (45), alcs. (37), aromatic hydrocarbons (20), and some others were ultimately identified. The further partial least squares discrimination anal. (PLS-DA) certified obvious differences existed among the three groups with a screening result of 30 significant differential key volatile compounds A total of 61 aroma-active compounds that mostly presented green, fresh, fruity, and sweet odors were determined in three groups with gas chromatog.-olfactometry/mass spectrometry (GC-O/MS) assisted anal. Heptanal, limonene, linalool, and trans-β-ionone were considered the fundamental odorants associated with the flavors of these teas. Comprehensive anal. showed that limonene, Et octanoate, copaene, Et butyrate (citrus), benzyl acetate, nerol (bergamot) and furfural (lemon) were determined as the characterized odorants for each type.

Molecules published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, HPLC of Formula: 140-11-4.

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

Wang, Jiatong published the artcileDiscrimination and identification of aroma profiles and characterized odorants in citrus blend black tea with different citrus species, Application of Ethyl octanoate, the main research area is citrus blend black tea odorant aroma discrimination; GC-O/MS; GC×GC-TOFMS; aroma profiles; characterized odorants; citrus blend black tea; discrimination.

Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profiles of 12 representative samples with three different cultivars including citrus (Citrus reticulata), bergamot (Citrus bergamia), and lemon (Citrus limon) were determined by a novel approach combined head space-solid phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC x GC-TOFMS). A total of 348 volatile compounds, among which comprised esters (60), alkenes (55), aldehydes (45), ketones (45), alcs. (37), aromatic hydrocarbons (20), and some others were ultimately identified. The further partial least squares discrimination anal. (PLS-DA) certified obvious differences existed among the three groups with a screening result of 30 significant differential key volatile compounds A total of 61 aroma-active compounds that mostly presented green, fresh, fruity, and sweet odors were determined in three groups with gas chromatog.-olfactometry/mass spectrometry (GC-O/MS) assisted anal. Heptanal, limonene, linalool, and trans-β-ionone were considered the fundamental odorants associated with the flavors of these teas. Comprehensive anal. showed that limonene, Et octanoate, copaene, Et butyrate (citrus), benzyl acetate, nerol (bergamot) and furfural (lemon) were determined as the characterized odorants for each type.

Molecules 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, Application of Ethyl octanoate.

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

Chen, Yuyu published the artcileChanges in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry, Synthetic Route of 111-11-5, the main research area is volatile compound fermented minced pepper natural fermentation; fermentation process; fermented minced pepper; headspace–gas chromatography–ion mobility spectrometry; volatile compounds.

Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcs., four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcs. obviously decreased with the increase in fermentation time, including isoamyl hexanoate, Me octanoate, gamma-butyrolactone, phenylacetaldehyde, methional, and E-2-hexenol. Only a few volatile compounds increased, especially for 2-methylbutanoic acid, 2-methylpropionic acid, linalool, ethanol, and Et acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0 days; 6 day; and 12, 18, and 24 days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component anal. and heat map.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols Role: BCP (Biochemical Process), FFD (Food or Feed Use), BIOL (Biological Study), PROC (Process), USES (Uses). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Wang, Xingchen published the artcileImpact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines, Safety of Ethyl nonanoate, the main research area is accentuated cut edge technique sensory attributes Shiraz wine; Dilution; GC-MS; Maceration; Rate-all-that-apply; Thiol precursors; Varietal thiols.

Varietal thiols are important wine aroma compounds that are generally less abundant in red wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was applied to Shiraz winemaking and compared with conventional crushing (NOACE) to examine the effects on varietal thiol precursor extraction and thiol formation. Water addition to grape must and skin contact time (SCT) during fermentation were also assessed. Although there was no difference for precursors in the must, ACE significantly decreased 3-S-glutathionylhexan-1-ol concentration during fermentation 3-Sulfanylhexan-1-ol and Et esters were significantly influenced by crushing method and/or SCT, with NOACE or shorter SCT yielding higher concentrations Acetates, higher alcs., fatty acids, and isoprenoids differed according to the interaction of crushing method and SCT, with ACE and shorter SCT significantly enhancing all groups except acetates. Volatiles in Sauvignon blanc and Pinot noir wines produced at com. scale with ACE were briefly evaluated, suggesting an impact of grape variety.

Food Chemistry 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, Safety of Ethyl nonanoate.

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

Wang, Juan published the artcileSensomics-assisted flavor decoding of coarse cereal Huangjiu, COA of Formula: C6H12O3, the main research area is sensomics vanillin hexanal coarse cereal Huangjiu odorant flavor China; 2-Methyl-3-(methyldisulfanyl)furan; Coarse cereal Huangjius; Key odorants; Sensomics; Solvent-assisted flavor evaporation.

Huangjiu is one of China national alc. beverages. The key odorants in four coarse cereal Huangjius (CCH) were identified by sensomics approach. Eighty-eight odorants were identified using solvent-assisted flavor evaporation combined with gas chromatog.-olfactometry/spectrometry and aroma extract dilution anal. Four aroma recombinates showed good similarities to the corresponding original aroma profiles (93.27-96.97%). Partial least squares regression anal. predicted vanillin and β-damascenone were the main causes of the aroma differences in the four CCHs. For the first time, omission and addition tests showed that β-damascenone caused the sweet and tea leaf aromas, whereas hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan contributed to the cooked grain aroma. Finally, 2-phenylethanol, Et (E)-3-phenyl-2-propenoate, Et 3-phenylpropanoate, vanillin, 3-(methylsulfanyl)propanal, γ-nonalactone, sotolon, β-damascenone, hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan were confirmed as the key odorants in the CCHs. 2-Methyl-3-(methyldisulfanyl)furan was a newly identified key odorant in Huangjiu.

Food Chemistry published new progress about Acids Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, COA of Formula: C6H12O3.

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