Month: December 2022

Potter, Colin M. published the artcileQuantitative and qualitative analysis of edible oils using HRAM MS with an atmospheric pressure chemical ionisation (APCI) source, Category: esters-buliding-blocks, the main research area is edible oil atm pressure chem ionisation.

Fatty acids represent major components of cell membranes, serve as energy sources, modulate gene transcription and cell signalling and act as cytokine precursors. It is increasingly apparent that dietary fatty acids influence these vital functions and affect human health. Consequently, anal. techniques are required to identify and quantify the suite of fatty acids present in food and human tissues. Advances in mass spectrometry (MS) offer new opportunities to profile and quantify fatty acids in biol. samples. Our aim was to demonstrate the use of GC- atm. pressure chem. ionisation (APCI)-ion mobility spectrometry (IMS)-TOF-MS to provide highly specific and sensitive quantification of known fatty acids plus a comprehensive overview of all the eluted analytes. Ionisation was achieved using an APCI source. This new approach was demonstrated on a range of com. edible oils. Compared to standard GC techniques using flame ionisation detection (FID) or a single quadrupole MS with electron ionisation, GC-APCI-IMS-TOF-MS greatly increased compound selectivity and specificity, leading to greatly enhanced confidence in fatty acid Me esters (FAME) identification and quantification. Our approach also added the fingerprint of high-resolution accurate mass (HRAM) discovery data, with collision cross section (CCS) values, relating to many other analytes. This method can be readily applied to study food provenance, food fraud and to identify fatty acid related illnesses.

Journal of Food Composition and Analysis published new progress about Edible oils Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Category: esters-buliding-blocks.

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

Potter, Colin M. published the artcileQuantitative and qualitative analysis of edible oils using HRAM MS with an atmospheric pressure chemical ionisation (APCI) source, Quality Control of 111-11-5, the main research area is edible oil atm pressure chem ionisation.

Fatty acids represent major components of cell membranes, serve as energy sources, modulate gene transcription and cell signalling and act as cytokine precursors. It is increasingly apparent that dietary fatty acids influence these vital functions and affect human health. Consequently, anal. techniques are required to identify and quantify the suite of fatty acids present in food and human tissues. Advances in mass spectrometry (MS) offer new opportunities to profile and quantify fatty acids in biol. samples. Our aim was to demonstrate the use of GC- atm. pressure chem. ionisation (APCI)-ion mobility spectrometry (IMS)-TOF-MS to provide highly specific and sensitive quantification of known fatty acids plus a comprehensive overview of all the eluted analytes. Ionisation was achieved using an APCI source. This new approach was demonstrated on a range of com. edible oils. Compared to standard GC techniques using flame ionisation detection (FID) or a single quadrupole MS with electron ionisation, GC-APCI-IMS-TOF-MS greatly increased compound selectivity and specificity, leading to greatly enhanced confidence in fatty acid Me esters (FAME) identification and quantification. Our approach also added the fingerprint of high-resolution accurate mass (HRAM) discovery data, with collision cross section (CCS) values, relating to many other analytes. This method can be readily applied to study food provenance, food fraud and to identify fatty acid related illnesses.

Journal of Food Composition and Analysis published new progress about Edible oils 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, Quality Control of 111-11-5.

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

Potter, Colin M. published the artcileQuantitative and qualitative analysis of edible oils using HRAM MS with an atmospheric pressure chemical ionisation (APCI) source, Application of Methyl decanoate, the main research area is edible oil atm pressure chem ionisation.

Fatty acids represent major components of cell membranes, serve as energy sources, modulate gene transcription and cell signalling and act as cytokine precursors. It is increasingly apparent that dietary fatty acids influence these vital functions and affect human health. Consequently, anal. techniques are required to identify and quantify the suite of fatty acids present in food and human tissues. Advances in mass spectrometry (MS) offer new opportunities to profile and quantify fatty acids in biol. samples. Our aim was to demonstrate the use of GC- atm. pressure chem. ionisation (APCI)-ion mobility spectrometry (IMS)-TOF-MS to provide highly specific and sensitive quantification of known fatty acids plus a comprehensive overview of all the eluted analytes. Ionisation was achieved using an APCI source. This new approach was demonstrated on a range of com. edible oils. Compared to standard GC techniques using flame ionisation detection (FID) or a single quadrupole MS with electron ionisation, GC-APCI-IMS-TOF-MS greatly increased compound selectivity and specificity, leading to greatly enhanced confidence in fatty acid Me esters (FAME) identification and quantification. Our approach also added the fingerprint of high-resolution accurate mass (HRAM) discovery data, with collision cross section (CCS) values, relating to many other analytes. This method can be readily applied to study food provenance, food fraud and to identify fatty acid related illnesses.

Journal of Food Composition and Analysis published new progress about Edible oils Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Clemente-Villalba, Jesus published the artcileCharacterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis, HPLC of Formula: 106-32-1, the main research area is Diplotaxis glucosinolate myrosinase isothiocyanate food texture flavor aroma.

Abstract: Diplotaxis erucoides is a wild edible plant (WEP) of the Brassicaceae family, growing as a weed in Mediterranean countries. It contains glucosinolates, which are hydrolyzed by myrosinase rendering isothiocyanates; these compounds are responsible for its characteristic aroma and flavor, similar to that of mustard or wasabi. The aim of this study was to characterize the Diplotaxis erucoides plant by analyzing its volatile, sugar, organic acid, and sensory profiles. This information will be essential to decide whether it is possible to develop sustainable and healthy alternatives to com. mustard and wasabi using this WEP. Two Diplotaxis-based products were prepared one cream and one mayonnaise. Allyl isothiocyanate represented more than 80% of total content of volatile compounds in the leaves, pods and stems. The sugar and organic acid content of Diplotaxis and its based products were very low. The Diplotaxis products were characterized by having intense Diplotaxis odor/aroma, herbaceous flavor and long aftertaste, but lacked some pungency. Diplotaxis erucoides is a sustainable and healthy option to produce herbaceous and pungent sauces.

European Food Research and Technology published new progress about Carbohydrates 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

Miras-Avalos, Jose M. published the artcileIrrigation effects on the volatile composition and sensory profile of Albarino wines from two different terroirs, Recommanded Product: Ethyl octanoate, the main research area is Vitis irrigation volatile composition sensory profile wine.

Volatile composition plays a fundamental role in wine aroma and quality. However, the concentrations of volatiles depend on climate conditions and agricultural practices, such as irrigation. The aim of the current study was to assess the effects of irrigation on the volatile composition and sensory characteristics of wines from Vitis vinifera (L.) cultivar Albarino in two zones of NW Spain (Rias Baixas and Ribeiro) during three consecutive years (2012, 2013, and 2014). Irrigation was scheduled by the vine grower in Rias Baixas, whereas it was fixed at 50% of the estimated crop evapotranspiration in Ribeiro. Water was applied in August, mainly, in Rias Baixas and from mid-July to mid-August in Ribeiro. Irrigation significantly altered the concentrations of several volatiles, which differed between zones and years. For instance, wines from the irrigated treatment had lower concentrations of isoamyl acetate, 2-phenylethyl acetate, and Et hexanoate than those from the rain-fed treatment in Rias Baixas. In contrast, irrigation increased the concentrations of Et hexanoate and Et octanoate, while reduced those of free terpenes in wines from Ribeiro. Mainly, these differences between zones were caused by the climate conditions of each region.

European Food Research and Technology published new progress about Esters Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Zhang, Yangbo published the artcileAnalysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process, Formula: C9H10O2, the main research area is Jasminum tea volatile component scenting GCMS; JTF index; jasmine tea; new scenting process; traditional scenting process; volatile components.

Jasmine tea is widely loved by the public because of its unique and pleasant aroma and taste. The new scenting process is different from the traditional scenting process, because the new scenting process has a thin pile height to reduce the high temperature and prolong the scenting time. We qualified and quantified volatiles in jasmine and jasmine tea during the scenting process by gas chromatog.-mass spectrometry (GC-MS) with a headspace solid-phase microextraction (HS-SPME). There were 71 and 78 effective volatiles in jasmine and jasmine tea, resp., including 24 terpenes, 9 alcs., 24 esters, 6 hydrocarbons, 1 ketone, 3 aldehydes, 2 nitrogen compounds, and 2 oxygen-containing compounds in jasmine; 29 terpenes, 6 alcs., 28 esters, 8 nitrogen compounds, 1 aldehyde, and 6 other compounds in jasmine tea. The amounts of terpenes, esters, alcs., nitrogen compounds, and hydrocarbons in jasmine and tea rose and then fell. The amount of oxygenated compounds of tea in the new scenting process first rose and then fell, while it showed a continuous upward trend during the traditional process. The amount of volatiles in jasmine and tea produced by the new scenting process were higher than that of the traditional scenting process at the same time. This study indicated that jasmine tea produced by the new scenting process had better volatile quality, which can provide proof for the new scenting process.

Molecules published new progress about Esters Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Teribia, Natalia published the artcileEffect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree, Computed Properties of 140-11-4, the main research area is Fragaria pasteurization storage ester hexanal.

An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95°C/1 min) and accelerated storage (14 d at 35°C). The PLS-DA results showed that the volatile fraction varied markedly among the cultivars in fresh purees; with Honeoye and Sengana exhibiting the most distinctive profiles with more than 8 discriminative markers. However, the differences among the five cultivars remained similar upon pasteurization and storage. Pasteurization generally resulted in changes on the volatile fraction, that could be cultivar dependent, and decrease in glucose and fructose. The contents of hexanal, alcs. and some esters decreased whereas acetate esters increased. During storage, losses of esters, alc. terpenes, hexanal and the formation of off-flavors (e.g. di-Me sulfide, α-terpineol and hydrocarbons) occurred for all cultivars, whereas sugar contents remained constant Food manufactures should pay attention to an adequate raw material selection as the strawberry cultivar strongly influences the volatile fraction and taste of the resulting puree after pasteurization and during storage.

LWT–Food Science and Technology published new progress about Esters Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

Teribia, Natalia published the artcileEffect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree, Name: Methyl octanoate, the main research area is Fragaria pasteurization storage ester hexanal.

An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95°C/1 min) and accelerated storage (14 d at 35°C). The PLS-DA results showed that the volatile fraction varied markedly among the cultivars in fresh purees; with Honeoye and Sengana exhibiting the most distinctive profiles with more than 8 discriminative markers. However, the differences among the five cultivars remained similar upon pasteurization and storage. Pasteurization generally resulted in changes on the volatile fraction, that could be cultivar dependent, and decrease in glucose and fructose. The contents of hexanal, alcs. and some esters decreased whereas acetate esters increased. During storage, losses of esters, alc. terpenes, hexanal and the formation of off-flavors (e.g. di-Me sulfide, α-terpineol and hydrocarbons) occurred for all cultivars, whereas sugar contents remained constant Food manufactures should pay attention to an adequate raw material selection as the strawberry cultivar strongly influences the volatile fraction and taste of the resulting puree after pasteurization and during storage.

LWT–Food Science and Technology published new progress about Esters Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Teribia, Natalia published the artcileEffect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree, Application of Ethyl octanoate, the main research area is Fragaria pasteurization storage ester hexanal.

An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95°C/1 min) and accelerated storage (14 d at 35°C). The PLS-DA results showed that the volatile fraction varied markedly among the cultivars in fresh purees; with Honeoye and Sengana exhibiting the most distinctive profiles with more than 8 discriminative markers. However, the differences among the five cultivars remained similar upon pasteurization and storage. Pasteurization generally resulted in changes on the volatile fraction, that could be cultivar dependent, and decrease in glucose and fructose. The contents of hexanal, alcs. and some esters decreased whereas acetate esters increased. During storage, losses of esters, alc. terpenes, hexanal and the formation of off-flavors (e.g. di-Me sulfide, α-terpineol and hydrocarbons) occurred for all cultivars, whereas sugar contents remained constant Food manufactures should pay attention to an adequate raw material selection as the strawberry cultivar strongly influences the volatile fraction and taste of the resulting puree after pasteurization and during storage.

LWT–Food Science and Technology published new progress about Esters Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Giorello, Facundo published the artcileGenomic and transcriptomic basis of Hanseniaspora vineae’s impact on flavor diversity and wine quality, Synthetic Route of 140-11-4, the main research area is Hanseniaspora exometabolome genomics transcriptomics flavor diversity wine quality; Illumina; flavor compounds; genome; metabolome; transcriptome; wine aroma.

Hanseniaspora is the main genus of the apiculate yeast group that represents approx. 70% of the grape-associated microflora. Hanseniaspora vineae is emerging as a promising species for quality wine production compared to other non-Saccharomyces species. Wines produced by H. vineae with Saccharomyces cerevisiaeconsistently exhibit more intense fruity flavors and complexity than wines produced by S. cerevisiae alone. In this work, genome sequencing, assembling, and phylogenetic anal. of two strains of H. vineae showed that it is a member of the Saccharomyces complex and it diverged before the whole-genome duplication (WGD) event from this clade. Specific flavor gene duplications and absences were identified in the H. vineae genome compared to 14 fully sequenced industrial S. cerevisiae genomes. The increased formation of 2-phenylethyl acetate and phenylpropanoids such as 2-phenylethyl and benzyl alcs. might be explained by gene duplications of H. vineae aromatic amino acid aminotransferases (ARO8 and ARO9) and phenylpyruvate decarboxylases (ARO10). The identification of six proteins, different from S. cerevisiae ATF, with diverse acetyltransferase domains in H. vineae offers a relevant source of native genetic variants for this enzymic activity. The discovery of benzenoid synthesis capacity in H. vineae provides a new eukaryotic model to dilucidate an alternative pathway to that catalyzed by plants’ phenylalanine lyases.

Applied and Environmental Microbiology published new progress about Autophagy. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.

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