Category: 106-32-1

Marsili, Ray Thomas published the artcileEvaluation of Sequential-SBSE and TF-SPME Extraction Techniques Prior to GC-TOFMS for the Analysis of Flavor Volatiles in Beer, Application of Ethyl octanoate, the main research area is beer flavor volatile SBSE thin film SPME GC TOFMS.

Sequential-Stir Bar Sorptive Extraction (Seq-SBSE) was investigated as a technique for the extraction and concentration of volatiles in beer prior to gas chromatog.-time-of-flight mass spectrometry (GC-TOFMS) anal. for standard solutions prepared in an imitation beer solvent. Twenty-seven beer analytes across a range of polarities (Ko/w’s) were investigated. The technique provided acceptable quantitation for most of the 27 analytes investigated, but calibration curves for five of the most polar analytes were nonlinear. Thin Film SPME (TF-SPME) sample preparation, which has recently been shown to provide quant. extraction of polar analytes, was compared to Seq-SBSE results for the standard solutions TF-SPME provided linear calibration curves for all 27 analytes. To compare test precision, a com. sample of beer was analyzed in triplicate by both techniques. Eighty-five analytes were detected by Seq-SBSE with an average percentage of relative standard deviation (%RSD) of 9.7% and 95 analytes were detected by TF-SPME with an average %RSD of 8.9%. Triplicate samples from three brands of com. beers at the end of shelf life were analyzed. Ten potential off-flavor chems. analyzed by TF-SPME were subjected to principal component anal. Examination of principal component anal. (PCA) loadings results showed the most significant concentration differences in off-flavor chems. in the different brands occurred with E-2-nonenal, 3-methyl-2-butene-1-thiol, and vinyl guaiacol. Studies showed that some analytes showed better detection sensitivity by Seq-SBSE, while other analytes were detected with higher sensitivity by TF-SPME. Linear least squares correlation coefficients for calibration curves were higher for Seq-SBSE except for highly polar volatiles, while TF-SPME was able to quant. detect more chems. including highly polar ones. TF-SPME appears to be an excellent supplemental technique for the anal. of beer volatiles.

Journal of the American Society of Brewing Chemists published new progress about Beer. 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

Ruvalcaba, Jose E. published the artcileDevelopment of a stir bar sorptive extraction method to study different beer styles volatile profiles., Recommanded Product: Ethyl octanoate, the main research area is beer volatile compound stir bar sorptive extraction; Beer; Differentiation; Optimization; Stir bar sorptive extraction; Volatile compounds.

A stir bar sorptive extraction method coupled to Gas Chromatog.-Mass Spectrometry for the anal. of 52 volatile compounds in beer has been developed. The final optimized conditions were: 50 mL sample volume, 180 min extraction time, 25% (w/v) NaCl content and polydimethylsyloxane stir bars. Good values of linearity (R2 > 0.99) were achieved for the calibration lines of all the compounds The limits of detection and quantification obtained were low enough for the determination of the volatile compounds in the samples and the recovery values obtained for the majority of the compounds were between 80% and 120%. The precision of the method was also studied and acceptable values for this type of extraction technique were obtained (<20%). 30 samples of different styles of beers (ale, lager, stout and wheat) were analyzed and their aromatic profile was characterised. Multivariate statistical techniques allowed the correct classification of the samples according to their volatile composition Food Research International published new progress about Beer. 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

Capozzi, Vittorio published the artcileImpact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations, Recommanded Product: Ethyl octanoate, the main research area is Saccharomyces Hanseniaspora Oenococcus grape must fermentation enol technol property.

The use of multi-species starter cultures is an approach of increasing significance for winemakers in order to improve the general quality and safety of the final product. As first step of the present study, we isolated and characterize two Saccharomyces cerevisiae yeast starter strains, denoted as ITEM 167292 and ITEM 17293, from natural must fermentations of “”Negroamaro”” grapes. As second step, we studied the interactions during grape must fermentation between these two strains, the Hanseniaspora uvarum strain ITEM 8785 and five autochthonous Oenococcus oeni strains, by microbial counts and by quantifying L-malic acid and ethanol concentrations The best performing O. oeni strain, namely OT4, was used to create, with the H. uvarum strain ITEM 8785, two mixed starter formulations with the strains ITEM 167292 and ITEM 17293. The three microbial species showed to be compatible and to complete the fermentative processes producing wines denoted by reduced acetic acid concentrations The performance of the mixed starter formulations were then validated by carrying pilot-scale vinifications. At the best of our knowledge, this report is the first study regarding the utilization of selected H. uvarum/S. cerevisiae/O. oeni autochthonous strains in a simultaneous multi-starter inoculation for the industrial production of regional typical wines.

LWT–Food Science and Technology published new progress about Grape. 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

Fan, Shanshan published the artcileCharacterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values, Product Details of C10H20O2, the main research area is Tibetan Qingke Jiu sensory odorants; AEDA; Acetic acid (PubChem, CID: 176); Aroma active compounds; Ethyl 2-methylbutanoate (PubChem, CID: 24020); Ethyl 3-methylbutanoate (PubChem, CID: 7945); Furaneol (PubChem, CID: 19309); Methional (PubChem, CID: 18635); OAVs; Phenylacetaldehyde (PubChem, CID: 998); Quantitative analysis; Sensory analysis; Sotolon (PubChem, CID: 62835); Tibetan Qingke Jiu; β-Damascenone (PubChem, CID: 5366074); β-Phenylethanol (PubChem, CID: 6054); γ-Nonalactone (PubChem, CID: 7710).

Tibetan Qingke Jiu is the most important alc. beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory anal., aroma extract dilution anal. (AEDA), quant. anal., and odor activity values (OAVs). Sensory evaluation demonstrated that Qingke Jiu had fruity, cooked potato, honey, sour, sweet, and caramel-like aroma. A total of 66 aroma compounds were identified by AEDA and gas chromatog.-mass spectrometry, with flavor dilution (FD) factors ranging from 4 to 2048. Among them, methional, acetic acid, Et butanoate, phenylacetaldehyde and U+03B2-phenylethanol appeared with the highest FD factors. The concentration of these aroma-active compounds was further quantitated by combination of four different quant. measurements, and 17 odorants had concentrations higher than their odor thresholds. Based on the OAVs, phenylacetaldehyde, U+03B2-phenylethanol, Et phenylacetate, sotolon, furaneol, methional, methionol, U+03B3-nonalactone, Et 2-methylbutanoate, U+03B2-damascenone, Et 3-methylbutanoate, Et acetate, Et butanoate, and acetic acid could be potentially important to the overall aroma profile of Qingke Jiu.

Food Research International published new progress about Honey. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

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

Bourbon-Melo, Nuno published the artcileUse of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae, Product Details of C10H20O2, the main research area is beer Hanseniaspora fermentation Saccharomyces; Beer; Bioflavor; Co-fermentation; Hanseniaspora guilliermondii; Hanseniaspora opuntiae; Non-saccharomyces; Sequential fermentation; Simultaneous fermentation.

Beer production is predominantly carried out by Saccharomyces species, such as S. cerevisiae and S. pastorianus. However, the introduction of non-Saccharomyces yeasts in the brewing process is now seen as a promising strategy to improve and differentiate the organoleptic profile of beer. In this study, 17 non-Saccharomyces strains of 12 distinct species were isolated and submitted to a preliminary sensory evaluation to determine their potential for beer bioflavouring. Hanseniaspora guilliermondii IST315 and H. opuntiae IST408 aroma profiles presented the highest acceptability and were described as having ‘fruity’ and ‘toffee’ notes, resp. Their presence in mixed-culture fermentations with S. cerevisiae US-05 did not influence attenuation and ethanol concentration of beer but had a significant impact in its volatile composition Notably, while both strains reduced the total amount of Et esters, H. guilliermondii IST315 greatly increased the concentration of acetate esters, especially when sequentially inoculated, leading to an 8.2-fold increase in phenylethyl acetate (‘rose’, ‘honey’ aroma) in the final beverage. These findings highlight the importance of non-Saccharomyces yeasts in shaping the aroma profile of beer and suggest a role for Hanseniaspora spp. in improving it.

Food Microbiology published new progress about Beer. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

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

Drosou, Fotini published the artcileStudy of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates, Application In Synthesis of 106-32-1, the main research area is Torulaspora Saccharomyces fermentation secondary metabolite brewing.

Due to global competition and consumer demand for innovative products, the brewing industry is exploiting research to create new beer products with complex aromatic profiles. Recently, interest has been focused on non-Saccharomyces yeast strains, employed in the wine sector. In this study, the capability of two Torulaspora delbrueckii strains (T.d. 291 and T.d. Prelude) on metabolizing the basic sugars of wort was investigated and compared with a S. cerevisiae strain (S.c. US-05). More specifically, the consumption of wort sugars (glucose, fructose, maltose, and their mixtures) and the production of ethanol and secondary metabolites were studied, at two fermentation temperatures (20°C and 13°C). From the results of the fermentation kinetics, it was concluded that both T. delbrueckii yeasts are able to metabolize all sugars, produce a satisfactory amount of ethanol and grow at either temperature, although with a faster rate at 20°C. The volatile compounds were significantly affected by the fermentation temperature and the sugar used. Both T. delbrueckii strains demonstrated potential for use in brewing.

Journal of the American Society of Brewing Chemists published new progress about Beer. 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

Kincl, Tomas published the artcileHigh-gravity brewing without adjuncts – The effect on beer parameters, Synthetic Route of 106-32-1, the main research area is beer high gravity brewing acetate ester flavor.

High-gravity brewing (HGB) is a common practise in industrial breweries. The aim of this study was to examine the effect of HGB on anal. and quality parameters of all-malt beer. Parameters were evaluated in bottom-fermented (BF) beer and some data were compared with results from top-fermented (TF) beer. In both, BF and TF beer, two brews were produced where a higher original gravity (OG) beer was diluted to the level of a lower OG beer. Increased ester production was the principal reason for changes in the flavor profile. Especially higher levels of acetate esters (Et acetate, isoamyl acetate) affected beer aroma, creating fruity and solvent-like odors. Higher alc. and acetaldehyde contents were not affected by HGB. The use of HGB for BF beer did not affect important quality parameters such as thiobarbituric acid number (TBA) or foam stability. The content of beer ageing markers (carbonyl compounds) was also not affected by the use of the HGB technol. In sensorial evaluation, differences in flavors of BF HGB beer were evaluated in a triangle test. Beer without dilution was preferred by tasters, commenting on better harmony in bitterness and beer body.

LWT–Food Science and Technology published new progress about Beer. 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

Xu, Dan published the artcileImproving bread aroma using low-temperature sourdough fermentation, HPLC of Formula: 106-32-1, the main research area is bread temperature sourdough fermentation hydrolyzation.

To improve the aroma of bread, two aroma-producing yeast isolates from the Chinese liquor starter culture called Daqu, Meyerozyma guilliermondii CGMCC 17606 and Pichia kudriavzevii CGMCC 17607, were combined with Lactobacillus sanfranciscensis DSM20451, were used for sourdough fermentation at 10, 20, and 30°C. Volatile aroma compounds in bread crumb were extracted using headspace solid-phase micro-extraction and analyzed using gas chromatog.-mass spectrometry and gas chromatog.-olfactometry-mass spectrometry. Addition of sourdough fermented with mixed starters at 10°C promoted bread aroma, showed increased sensorial qualities. Acetic acid, 1-octen-3-one, and di-Me trisulfide, were most aroma-active compounds in sourdough bread fermented with M. guilliermondii and L. sanfranciscensis, whereas those in sourdough bread fermented with P. kudriavzevii and L. sanfranciscensis were acetic acid, 1-octen-3-one, 2-methoxy-4-vinylphenol, 3-methylthio-propanal, furfural, and 1-(2-furanyl)-ethanone. Reducing fermentation temperature to 10°C increased the formation of these key volatiles, as well as other aroma-active compounds,such as 3-methyl-1-butanol, 3-methylbutanal, 2-methyl-1-propanol, 1-octen-3-ol, isogeraniol, benzaldehyde, benzene acetaldehyde, Et octanoate, Et decanoate, phenylethyl acetate, furfural, and 2-pentylfurane. The amount of furans, pyrazines, and volatiles converted from amino acids in bread crumb also increased with protein hydrolyzation and amino acid formation in sourdough fermented at 10°C.

Food Bioscience published new progress about Bread. 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

Arcena, Mylene Ross published the artcileThe effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines, Name: Ethyl octanoate, the main research area is grape must winemaking sinapic acid rutin pulsed elec field.

This study investigated the effect of pulsed elec. fields (PEF) applied at different elec. field strengths (up to 41.5 kV/cm) and energy inputs (up to 49.4 kJ/kg) on the volatile and phenolic profiles of Merlot grapes at different stages of winemaking. Immediately after PEF treatment, greater amounts of anthocyanins and phenolics (e.g., catechin) were extracted while 2-hexenal (green aroma) was detected in lower concentrations in PEF-treated musts. At completion of alc. and malolactic fermentations, high-energy PEF treatment generally produced wines with increased anthocyanins, stilbenoids, hydroxycinnamic and hydroxybenzoic acids. A trained sensory panel assessed the sensory attributes of the finished wines using descriptive anal. It was found that those Merlot wines vinified with PEF-treated grapes possessed higher intensities of blackcurrant flavor and odor. The intensity of spice flavor in the Merlot wines also differed significantly between the wines. Overall, PEF treatment has the capability to provide winemakers the means to tailor the extraction of phenolic compounds towards the creation of red wines with distinct sensory characteristics.

Innovative Food Science & Emerging Technologies published new progress about Color. 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

Englezos, Vasileios published the artcileEffect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria, Synthetic Route of 106-32-1, the main research area is lactobacillus oenococcus growth malolactic alc fermentation; Interactions; Lactobacillus plantarum; Malolactic fermentation; Oenococcus oeni; Saccharomyces cerevisiae; Starmerella bacillaris.

In recent years, there is an increasing interest from the winemaking industry for the use of mixed fermentations with Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae, due to their ability to modulate metabolites of oenol. interest. The current study was carried out to elucidate the effect of this fermentation protocol on the growth and malolactic activity of lactic acid bacteria (LAB) used for malolactic fermentation (MLF) and on the chem. and volatile profile of Nebbiolo wines and their chromatic characteristics. To this end, two LAB species, namely Lactobacillus plantarum and Oenococcus oeni, were inoculated at the beginning and at the end of the alc. fermentation (AF) performed by pure and mixed yeast using the abovementioned yeasts. The different yeast inoculation protocols and the combination of species tested influenced greatly the interactions and behavior of the inoculated yeasts and LAB during AF and MLF. For both LAB species, inoculation timing was critical to how rapidly MLF started and finished. Fermentation inoculated with L. plantarum, at the beginning of the AF, completed MLF faster than those inoculated with O. oeni. The presence of Starm. bacillaris in mixed fermentation promoted LAB growth and activity, in particular, O. oeni. Furthermore, LAB species choice had a greater impact on the volatile and chromatic profile of the wines than inoculation time. These findings reveal new knowledge about the importance of LAB species choice and inoculation time to ensure fast MLF completion and to improve wine characteristics in mixed fermentation with Starm. bacillaris and S. cerevisiae.

Applied Microbiology and Biotechnology published new progress about Color. 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