Month: December 2022

Xagoraris, Marinos published the artcileUnifloral Autumn Heather Honey from Indigenous Greek Erica manipuliflora Salisb.: SPME/GC-MS Characterization of the Volatile Fraction and Optimization of the Isolation Parameters, Synthetic Route of 110-42-9, the main research area is Erica norisoprenoid benzaldehyde safranal honey 4methoxybenzoate ethyl anisate; Erica manipuliflora Salisb.; autumn heather honey; gas chromatography-mass spectrometry; optimization; response surface methodology; solid-phase microextraction; volatiles.

For long heather honey has been a special variety due to its unique organoleptic characteristics. This study aimed to characterize and optimize the isolation of the dominant volatile fraction of Greek autumn heather honey using solid-phase microextraction (SPME) followed by gas chromatog.-mass spectrometry (GC-MS). The described approach pointed out 13 main volatile components more closely related to honey botanical origin, in terms of occurrence and relative abundance. These volatiles include phenolic compounds and norisoprenoids, with benzaldehyde, safranal and p-anisaldehyde present in higher amounts, while Et 4-methoxybenzoate is reported for the first time in honey. Then, an exptl. design was developed based on five numeric factors and one categorical factor and evaluated the optimum conditions (temperature: 60 °C, equilibration time: 30 min extraction time: 15 min magnetic stirrer velocity: 100 rpm sample volume: 6 mL water: honey ratio: 1:3 (v/w)). Addnl., a validation test set reinforces the above methodol. investigation. Honey is very complex and variable with respect to its volatile components given the high diversity of the floral source. As a result, customizing the isolation parameters for each honey is a good approach for streamlining the isolation volatile compounds This study could provide a good basis for future recognition of monofloral autumn heather honey.

Foods published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Synthetic Route of 110-42-9.

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

Xagoraris, Marinos published the artcileUnifloral Autumn Heather Honey from Indigenous Greek Erica manipuliflora Salisb.: SPME/GC-MS Characterization of the Volatile Fraction and Optimization of the Isolation Parameters, Name: Methyl octanoate, the main research area is Erica norisoprenoid benzaldehyde safranal honey 4methoxybenzoate ethyl anisate; Erica manipuliflora Salisb.; autumn heather honey; gas chromatography-mass spectrometry; optimization; response surface methodology; solid-phase microextraction; volatiles.

For long heather honey has been a special variety due to its unique organoleptic characteristics. This study aimed to characterize and optimize the isolation of the dominant volatile fraction of Greek autumn heather honey using solid-phase microextraction (SPME) followed by gas chromatog.-mass spectrometry (GC-MS). The described approach pointed out 13 main volatile components more closely related to honey botanical origin, in terms of occurrence and relative abundance. These volatiles include phenolic compounds and norisoprenoids, with benzaldehyde, safranal and p-anisaldehyde present in higher amounts, while Et 4-methoxybenzoate is reported for the first time in honey. Then, an exptl. design was developed based on five numeric factors and one categorical factor and evaluated the optimum conditions (temperature: 60 °C, equilibration time: 30 min extraction time: 15 min magnetic stirrer velocity: 100 rpm sample volume: 6 mL water: honey ratio: 1:3 (v/w)). Addnl., a validation test set reinforces the above methodol. investigation. Honey is very complex and variable with respect to its volatile components given the high diversity of the floral source. As a result, customizing the isolation parameters for each honey is a good approach for streamlining the isolation volatile compounds This study could provide a good basis for future recognition of monofloral autumn heather honey.

Foods published new progress about Aldehydes 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

Li, Junxing published the artcileAssessment of the taro-like aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC-MS and GC-O analysis, Synthetic Route of 106-32-1, the main research area is Cucurbita E nose gas chromatog mass spectrometry olfactometry; 2-Acetyl-1-pyrroline; E-nose; GC-O; GC–MS; Pumpkin; Volatile compounds; ‘taro-like’ aroma.

Taro-like aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds In this study, we used the electronic nose (E-nose), gas chromatog.-mass spectrometry (GC-MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, resp. By E-nose and GC-MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without taro-like aroma. According to the anal. of differential volatile compounds obtained from GC-MS and the GC-O anal. of the sample with taro-like aroma, we found that 2-acetyl-1-pyrroline representing the taro odor was only identified in the sample with taro-like aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the taro-like aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and taro-like aroma was further verified via other pumpkin samples. Our results provide a theor. basis for understanding the aroma characteristics of pumpkin fruit.

Food Chemistry: X published new progress about Aldehydes 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, Synthetic Route of 106-32-1.

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

Karabagias, Ioannis K. published the artcileA targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance, Formula: C10H20O2, the main research area is Quercus ilex honey volatile compound chemometric evaluation.

The present study aimed at the determination of volatile compounds (VOCs) of Greek Quercus ilex honey, which comprises a rarely studied honeydew honey, from different regions and to characterize its provenance using a targeted chemometric evaluation of the semi-quant. data of VOCs determined with headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). Principal component anal. (PCA), multivariate anal. of variance (MANOVA) and stepwise linear discriminant anal. (SLDA) showed that provenance affected the volatile composition of Quercus ilex honey. The PCA explained 98.10% of total variance with the factors that maximized the squared cosine to be 10 VOCs: heptane, dimethyl-disulfide, octane, nonane, styrene, alpha-pinene, meta-cymene, DL-limonene, 1-decanol, and tetradecanoic acid Et ester. The SLDA resulted in the formation of linear discriminant functions that provided a classification rate of honey samples according to provenance by ∼80%, based on styrene, eucalyptol, benzeneacetaldehyde, 1-decanol, and tetradecanoic acid Et ester. Considering the complementary results of PLS-VIP (partial least squares anal.-variable importance in projection) eucalyptol, 1-decanol, and tetradecanoic acid Et ester are proposed as volatile indicators of the provenance of Greek Quercus ilex honey. These VOCs were also correlated with the percent of Castanea sativa and Polygonum aviculare pollen grains.

LWT–Food Science and Technology published new progress about Aldehydes 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, Formula: C10H20O2.

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

Karabagias, Ioannis K. published the artcileA targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance, Synthetic Route of 123-29-5, the main research area is Quercus ilex honey volatile compound chemometric evaluation.

The present study aimed at the determination of volatile compounds (VOCs) of Greek Quercus ilex honey, which comprises a rarely studied honeydew honey, from different regions and to characterize its provenance using a targeted chemometric evaluation of the semi-quant. data of VOCs determined with headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). Principal component anal. (PCA), multivariate anal. of variance (MANOVA) and stepwise linear discriminant anal. (SLDA) showed that provenance affected the volatile composition of Quercus ilex honey. The PCA explained 98.10% of total variance with the factors that maximized the squared cosine to be 10 VOCs: heptane, dimethyl-disulfide, octane, nonane, styrene, alpha-pinene, meta-cymene, DL-limonene, 1-decanol, and tetradecanoic acid Et ester. The SLDA resulted in the formation of linear discriminant functions that provided a classification rate of honey samples according to provenance by ∼80%, based on styrene, eucalyptol, benzeneacetaldehyde, 1-decanol, and tetradecanoic acid Et ester. Considering the complementary results of PLS-VIP (partial least squares anal.-variable importance in projection) eucalyptol, 1-decanol, and tetradecanoic acid Et ester are proposed as volatile indicators of the provenance of Greek Quercus ilex honey. These VOCs were also correlated with the percent of Castanea sativa and Polygonum aviculare pollen grains.

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Synthetic Route of 123-29-5.

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

Du, Hongzhen published the artcileEvaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose, HPLC of Formula: 111-11-5, the main research area is bacon smoke woodchip electronic tongue nose; Bacon; Flavor characteristic; Smoking; Volatile compound; Woodchips.

This study investigated the effects of different woodchip types (beech, oak, pear, and apple) on the volatile compounds and sensory characteristics of smoked bacon. The volatile compounds were influenced by woodchip types and the total content of ketones and phenols in pear-smoked bacon were higher than in bacon smoked with other woodchips (P < 0.05). The E-tongue combined with E-nose can effectively distinguish the difference in the flavor of bacon smoked with different woodchip types by the signal intensities. Sensory anal. showed that smoking increased bacon′s redness, saltiness, and smoky flavor compared with the control (unsmoked bacon) (P < 0.05) and it had little impact on off-odor (P > 0.05). Correlation anal. showed that the E-nose and E-tongue data were highly correlated with contents of alcs., aldehydes, and ketones. This study revealed that the different smoked materials greatly influenced the flavor and sensory properties of bacon.

Meat Science published new progress about Aldehydes 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, HPLC of Formula: 111-11-5.

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

Jin, Zhao published the artcileProfiling the key metabolites produced during the modern brewing process of Chinese rice wine, Quality Control of 106-32-1, the main research area is Chinese rice wine alc aldehydes esters organic amino acids; Amino acids; Chinese rice wine; Metabolites; Modern brewing process; Organic acids; Volatiles.

The study quant. profiled 83 low-mol.-weight metabolites in the categories of alcs., aldehydes, amino acids, esters, fatty acids, organic acids, and reducing sugars produced during the advanced brewing process of Chinese rice wine, using multiply chromatog. and mass spectrum. In the primary fermentation, vigorous metabolisms were demonstrated by the production of ethanol at the level of 14% by volume, and the consumption of reducing sugars from the maximum level of 100 g/L to 20 g/L. Meantime, more than 70% of the contents of organic acids, fatty acids, higher alcs., and aldehydes were formed. The metabolisms slowed down in the secondary fermentation, whereas 60% of the contents of amino acids and esters were accumulated in this stage. The nutrients, such as amino acids, organic acids, and reducing sugars reached 10 g/L, 5 g/L, and 3 g/L at the end of brewing, resp. In terms of flavor and taste attributes to the brewed rice wine, the organoleptic activity value (i.e. the ratio of content to threshold value) was above 1 for 17 compounds, including six organic acids, namely acetic acid, citric acid, lactic acid, malic acid, succinic acid, and tartaric acid, four amino acids, namely cysteine, aspartic acid, glutamic acid, and lysine, three higher alcs. namely isoamyl alc., isobutanol, and phenethyl alc., three esters, namely Et acetate, Et butyrate, and Et hexanoate, and an aldehyde, namely benzaldehyde.

Food Research International published new progress about Aldehydes 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, Quality Control of 106-32-1.

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

Zhu, Min published the artcileVolatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics, Name: Methyl decanoate, the main research area is Lavandula volatile compound chemometrics China; Aroma; Chemometrics; Floral origin; HS-SPME-GC/MS; Honey; Volatile compounds.

Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive anal. of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and floral origin using HS-SPME/GC-MS combined with chemometrics. A total of 92 volatiles were identified and relatively quantified in honey samples, 51 of which showed contribution to floral discrimination (p < 0.01), and 27 of which had aroma contribution, applying apocynum, jujube and amorpha honey with various fruity, elaeagnus with rosaceous and lavender with green flavor. Chemometrics anal. showed significant correlations between floral origin and volatiles, in particular, compounds hexanal, hexanol, heptanol and Me enanthate were tentatively selected as the key compounds to discriminate lavender honey (Lavandula angustifolia Mill.) from others. These results reveal the volatiles and aroma features in five types of unifloral honey in Northwest China and offer compelling evidence for honey authentication. Food Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Zhu, Min published the artcileVolatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics, Quality Control of 111-11-5, the main research area is Lavandula volatile compound chemometrics China; Aroma; Chemometrics; Floral origin; HS-SPME-GC/MS; Honey; Volatile compounds.

Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive anal. of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and floral origin using HS-SPME/GC-MS combined with chemometrics. A total of 92 volatiles were identified and relatively quantified in honey samples, 51 of which showed contribution to floral discrimination (p < 0.01), and 27 of which had aroma contribution, applying apocynum, jujube and amorpha honey with various fruity, elaeagnus with rosaceous and lavender with green flavor. Chemometrics anal. showed significant correlations between floral origin and volatiles, in particular, compounds hexanal, hexanol, heptanol and Me enanthate were tentatively selected as the key compounds to discriminate lavender honey (Lavandula angustifolia Mill.) from others. These results reveal the volatiles and aroma features in five types of unifloral honey in Northwest China and offer compelling evidence for honey authentication. Food Chemistry published new progress about Aldehydes 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, Quality Control of 111-11-5.

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

Lu, Xiaoshuo published the artcileIdentification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying, Recommanded Product: Ethyl octanoate, the main research area is Lentinula vacuum freeze drying alc aldehydes volatile sulfur compound; Lentinula edodes ; electronic nose (E-nose); gas chromatography-mass spectrometry (GC-MS); headspace solid-phase microextraction (HS-SPME); vacuum freeze drying (VFD); volatile compounds.

In this study, modified headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized to investigate the dynamic aroma changes of Lentinula edodes (L. edodes) at different stages of vacuum freeze drying (VFD). The extraction efficiency of volatile compounds from vacuum freeze-dried L. edodes was improved by optimizing five parameters of the HS-SPME. A total of 50 volatiles were identified in L. edodes from different VFD stages by GC-MS. Alcs., aldehydes, and volatile sulfur-containing compounds (VSCs) were the main flavor constituents of fresh L. edodes, frozen L. edodes, and secondary dried L. edodes. Aldehydes, ketones, and VSCs were the main aroma groups in L. edodes after primary drying. There were 20 volatiles as key odorants with the odor activity values greater than 1, in which esters appeared only before secondary drying of L. edodes. These findings could contribute to a comprehensive insight into the formation mechanism of flavor in the VFD process of L. edodes. Practical applications : Lentinula edodes is the second most widely cultivated edible fungus worldwide. It is considered a valuable health food not just because of its abundance of nutrients but also because of its delicious taste. This study investigated the regularity regarding the changes of volatile compounds in L. edodes during vacuum freeze drying. The results of the present study offer valuable knowledge for the formation mechanism of volatile substances in the drying process of L. edodes, which can be beneficial to promote the development and utilization of flavor substances in L. edodes.

Journal of Food Biochemistry published new progress about Aldehydes 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