Category: 106-32-1

Giannetti, Vanessa published the artcileFlavour fingerprint for the differentiation of Grappa from other Italian distillates by GC-MS and chemometrics, Application of Ethyl octanoate, the main research area is flavor fingerprint grappa differentiation distillate chemometrics.

An HS-SPME/GC-MS procedure was optimized in order to characterize the aromatic fingerprint of 82 spirit drinks, belonging to Grappa GI samples and other distillates. “”Grappa”” is a geog. indication (GI) allowed by EC Regulation No 110/2008 only for Italian-made grape marc spirit. Multivariate chemometric techniques were applied to the collected chromatog. profiles in order to classify the samples on the basis of chem. information provided by their volatile composition data. Partial Least Squares-Discriminant Anal. (PLS-DA) showed natural grouping of samples highlighting good classification results, providing a good separation between the two distillate categories with high prediction accuracy (the total classification rate on the external test set was 95%). In addition, VIP scores of PLS-DA models were calculated, allowing to identify a reduced number of volatile compounds which are relevant for discrimination of the different categories. Also Soft Independent Modeling by Class Analogies (SIMCA) was tested to build class models for predictive classification purposes. The proposed approach may represent a powerful tool suitable to assess the authenticity of Grappa GI samples and, hence, it may help to protect this product from possible frauds by verifying whether samples comply with the product specification.

Food Control published new progress about Apple. 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

Senoussi, Asma published the artcileFormation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese, HPLC of Formula: 106-32-1, the main research area is Bouhezza goat cheese ripening aroma compound.

The aromatic profile development of Bouhezza goat cheese during manufacturing-ripening in traditional goatskin bags was assessed using solid-phase microextraction (SPME) and steam distillation (SD) coupled to gas chromatog.-olfactometry. Sixty different odor-active compounds (OACs) were revealed. The volatile profile of Bouhezza goat cheese changed during cheese ripening, but ester and terpene compounds dominated throughout manufacturing-ripening. During ripening the number of alcs., esters, heterocyclic compounds, ketones, sulphurs, terpenes and tiazole increased gradually. Cheese aroma results differed between the extraction methods; thiazole and sulphurs were better extracted by SPME, but heterocyclic compounds were exclusively extracted using SD. SD revealed a more complete volatile and aromatic profile of Bouhezza compared with SPME; however, the low level of common OACs showed that the methods are complementary to each other and SPME cannot be neglected. The application of different extraction methods helps to achieve a complete description of the aromatic profile of traditional cheeses.

International Dairy Journal published new progress about Cheese. 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

Larson, Nicholas R. published the artcileDetection and monitoring of Drosophila suzukii in raspberry and cherry orchards with volatile organic compounds in the USA and Europe, Recommanded Product: Ethyl octanoate, the main research area is volatile organic compound insect trap raspberry cherry orchard Drosophila.

Spotted wing drosophila (SWD) causes significant economic loss in fruit crops to growers worldwide. There is immediate need for efficacious and selective monitoring tools that can detect infestations early. Previously, volatile organic compounds derived from apple were studied and a quinary chem. component blend (QB) was identified as the key SWD attractant in a blueberry orchard in the United States. This study’s aim was to determine whether previously observed QB efficacy, selectivity, and early detection levels could be attained within raspberry and cherry fields in the USA and Europe. Results demonstrated that sticky trap baited QB dispenser provided earlier SWD detection potential than the usually adopted apple cider vinegar (ACV) trap. The number of SWD captured/trap by QB baited trapping systems was significantly lower than that of the ACV trap. However, percent SWD/trap of QB baited traps was same within cherry. Lower non-target capture will save farmer/grower’s labor and time allocated to traps installation and drosophila species identification. Within the USA, SWD selectivity of QB baited liquid traps was consistently greater than sticky trap in raspberry field, suggesting that the QB dispenser can be an alternative to the standard ACV lure and that trap design could improve selectivity further.

Scientific Reports published new progress about Cherry. 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

Luckett, Curtis R. published the artcileDiscrimination of complex odor mixtures: a study using wine aroma models, Application In Synthesis of 106-32-1, the main research area is complex odor mixture wine aroma model; discrimination; odor mixtures; wine.

There are key unanswered questions when it comes to multicomponent odor discrimination. This study was designed to assess discrimination of odorant mixtures that elicit a singular percept. We collected data to address the following two questions: (1) What odor features do humans notice when attempting to discriminate between subtly different odor mixtures (2) Are odor mixtures easier to discriminate when an odorant is added, compared with when a component is removed. Using modern aroma chem. techniques, an odor mixture resembling a generic white wine was constructed. This wine odor mixture was modified using a series of three esters which are commonly found in white wines that vary in chain length and branching. Participants performed a sequence of discrimination tasks for the addition/subtraction of modifiers to the base wine at different concentrations Only one of the esters (Et propanoate) led to a discriminable odor mixture As concentration of the modifying odorant was increased, discrimination of odor mixtures was first reported because of changes in odor mixture familiarity and then intensity. We found similar sensitivity to changes in odor mixtures regardless whether the modifying compound was added or subtracted, suggesting that perceptual stability of odor mixtures is equally dependent on both imputing missing information (pattern completion) and disregarding extraneous information.

Chemical Senses published new progress about Cherry. 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

Chen, Shuang published the artcileCharacterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies, Computed Properties of 106-32-1, the main research area is aged Chinese rice wine aroma compound recombination omission; OAV; aged Chinese rice wine; aroma recombination and omission; cAEDA.

The aroma compounds in young and aged Chinese rice wines with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution anal. (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors of ≥64 were detected in the aged rice wine than in the young rice wine. A total of 43 odorants were further identified and quantitated. The odor activity values (OAVs) revealed 33 aroma compounds with OAVs of ≥1 in young or aged rice wine. Among these aroma compounds with relatively higher OAVs, 3-methylbutanoic acid, 1,1-diethoxyethane, vanillin, 3-methylbutanal, sotolon, benzaldehyde, 4-vinylguaiacol, methional, and 2,3-butanedione showed significant differences between young and aged rice wines. This difference was confirmed through a quant. anal. of 34 rice wine samples with ages of 0-15 years. Then, the aroma profile of the aged rice wine was successfully simulated through an aroma recombination model. Omission models suggested that sotolon, vanillin, 3-methylbutanal, and benzaldehyde played key roles in the overall aroma of aged rice wine.

Journal of Agricultural and Food Chemistry published new progress about Flavor. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.

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

Sung, Jeehye published the artcileRelationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars, Application of Ethyl octanoate, the main research area is sensory attribute chem composition mango cultivar; LC-MS/MS; SPME-GC/MS; flavor; mango; multivariate analysis; sensory.

The present study investigated the relationship between the chem. composition and sensory quality of different mango (Mangifera indica L.) cultivars by multivariate statistical anal. The results showed that the high hedonic rating of mangoes was due in part to its flavor profile such as fruity, pineapple, and coconut with sweetness. High hedonic liking and pos. flavors of mangoes could be responsible for the volatile compounds including fruity esters, 1-octanol, (E,Z)-2,6-nonadienal, and γ-octalactone with high contents of sugars. On the other hand, turpentine-like and green flavors of mangoes are attributed to the relatively low hedonic liking of mangoes, which correlated with high contents of amino acids and terpenes. These findings demonstrated that interaction between individual chem. compounds within mangoes could be responsible for the specific sensory qualities of mango cultivars and provided insight into a paradigm for the selection and development of new and more desirable mango cultivars in the future.

Journal of Agricultural and Food Chemistry published new progress about Flavor. 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

Li, Hehe published the artcileCharacterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science, Related Products of esters-buliding-blocks, the main research area is flavor aroma Baijiu GC TOF MS; 2-Ethyl-6-methylpyrazine (Pub Chem CID: 26332); Aroma extract dilution analysis; Baijiu; Benzenemethanethiol; Benzenemethanethiol (Pub Chem CID: 7509); Dimethyl trisulfide (Pub Chem CID: 19310); Ethyl 2-methylbutanoate (Pub Chem CID: 24020); Ethyl 3-methylbutanoate (Pub Chem CID: 7945); Ethyl 3-phenylpropanoate (Pub Chem CID: 16237); Ethyl butanoate (Pub Chem CID: 7762); Ethyl hexanoate (Pub Chem CID: 31265); Ethyl octanoate (Pub Chem CID: 7799); Ethyl pentanoate (Pub Chem CID: 10882); GC×GC–TOF–MS; Gas chromatography–olfactometry; Odor activity values.

Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of mol. sensory science, including aroma extract dilution anal. (AEDA) based on gas chromatog.-olfactometry (GC-O) combined with gas chromatog.-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected by comprehensive two-dimensional gas chromatog./time-of-flight mass spectrometry (GC × GC-TOF-MS). Sixty-one aroma-active compounds were identified via AEDA. Among them, two compounds with strong roasted aroma showed the highest flavor dilution (FD) factors of 19,683 and 6561. By using pure standards, aroma tests, and GC-MS, the compound with FD = 19683 was identified as benzenemethanethiol, which is reported for the first time in Baijiu. Sixty compounds were quantified by means of internal standard curve method, and 39 of them had odor activity values (OAVs) ≥ 1. Et hexanoate, Et octanoate, and di-Me trisulfide showed the highest OAVs, indicating that they contribute significantly to the aroma of Guojing sesame-flavor Baijiu.

Food Chemistry published new progress about Baijiu. 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

Zhu, Lin published the artcileEvolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing, Application In Synthesis of 106-32-1, the main research area is baijiu odorant aroma profile; 3-Methyl-1-butyl acetate (Pub Chem CID 31276); AEDA; Ageing; Aromas; Chinese liquor; Dimethyl trisulfide (Pub Chem CID19310); Ethyl 3-methylbutanoate (Pub Chem CID 7945); Ethyl acetate (Pub Chem CID8857); Ethyl butanoate (Pub Chem CID7762); Ethyl hexanoate (Pub Chem CID31265); Ethyl octanoate (Pub Chem CID7799); Ethyl pentanoate (Pub Chem CID 10882); GC–MS/O; Hexanal (Pub Chem CID 6184); Laobaigan baijiu; Nonanal (Pub Chem CID 31289); OAV.

Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Et hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alc. notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including Et esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, Et benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “”fruity”” compounds were crucial for maintaining the special aroma profile of an aged sample.

Food Chemistry published new progress about Baijiu. 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

Dong, Wei published the artcileCharacterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu, Related Products of esters-buliding-blocks, the main research area is base Baijiu odorant roasted aroma characterization; 3-(methylthio)propanal (PubChem CID: 18635); 3-methylindole (PubChem CID: 6736); Butyric acid (PubChem CID: 264); Hexanoic acid (PubChem CID: 8892); Interactions; Mud-like odor; Multiple quantitative measurements; Omission analysis; Roasted odor; Strong-aroma types of base Baijiu; p-Cresol (PubChem CID: 2879).

The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the base and com. SAB by comparative aroma extract dilution anal. Furthermore, the complex matrix of Baijiu always pose a long-term challenge for quant. accuracy and precision of target aroma compounds; thus, the odorants with flavor dilution (FD) ≥ 9 were further quantified by multiple quant. techniques, including the direct injection combined with gas chromatog.-flame ionization detector, the vortex-assisted surfactant-enhanced emulsification liquid-liquid microextraction (VSLLME) combined with GC-MS, and the derivatization method combined with VSLLME-GC-MS, and 37 and 26 odorants were shown to be important odorants as their OAVs ≥1. Among these components, 5 compounds, hexanoic acid, butyric acid, p-cresol, 3-methylindole, and 3-(methylthio)propanal showed higher OAVs in base than in com. SAB, and based on aroma recombination and omission anal., they were confirmed to be the key odorants responsible for the mud-like and roasted odors. The evaluation of the aforementioned five key odorants by the “”addition”” test showed that the roasted and mud-like aromas of base SAB were related, and the odors were mainly attributed to additive or masking effects among the compounds

Food Research International published new progress about Baijiu. 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

Wang, Lulu published the artcileCharacterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies, Category: esters-buliding-blocks, the main research area is baijiu aroma off odor; Moutai-aroma type Baijiu; aroma addition; comparative aroma extract dilution analysis; odor activity value; off-odor; omission test.

A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution anal. (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chem. anal. and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction AEDA, quant. anal., and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, Me 2-methyl-3-furyl disulfide, di-Me trisulfide, 2-furfurylthiol, methanethiol, di-Me disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.

Journal of Agricultural and Food Chemistry published new progress about Baijiu. 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