Category: 106-32-1

Perestrelo, Rosa published the artcileMadeira wine volatile profile. a platform to establish madeira wine aroma descriptors, SDS of cas: 106-32-1, the main research area is madeira wine platform aroma descriptor; GC–qMS; HS–SPME; VOCs; potential odorants; wine.

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at mol. level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry (HS-SPME/GC-qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chem. families were identified, namely 21 esters, 13 higher alcs., ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulfur compound From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

Molecules published new progress about Almond. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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

He, Fei published the artcileDifferent distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies, Application In Synthesis of 106-32-1, the main research area is distillation baijiu temperature headspace gas chromatog ion mobility spectrometry; Aroma-active compounds; Multivariate statistical analysis; Raw Baijiu classification; Strong flavor Baijiu; TP-HS-GC–IMS.

Liquid-liquid microextraction (LLME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatog.-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical anal., including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw 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, Application In Synthesis of 106-32-1.

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

Chen, Lu published the artcileThe effect of saliva on the aroma release of esters in simulated baijiu under the impact of high ethanol concentration, HPLC of Formula: 106-32-1, the main research area is baijiu ethanol saliva ester aroma.

As one of the most popular traditional spirits in China, baijiu has a unique food matrix with high ethanol concentration and a wealth of aroma compounds The aroma profile volatilized from the cup that has been widely studied may be different from the aroma that consumers perceived during drinking. It is affected by numerous factors, and saliva is a critical one. This study revealed that ex-vivo saliva had a significant pos. or neg. influence on ester release in simulated solutions, and proved that the degree of effects was related to the hydrophobicity of the compounds Moreover, the ethanol concentration of simulated baijiu could alter the effect of saliva on esters. Both the effect intensity and the result would be changed, and the performance of the esters was related to their log P-value. Then we examined the underlying mechanism between saliva components and esters under the effect of diverse ethanol concentrations in simulated baijiu solutions with diverse buffers. The high ethanol concentration of baijiu may make the impact of saliva components on the ester release changeable and different from other food matrixes because of the chem. and biol. change in this system.

Journal of Food Composition and Analysis published new progress about Baijiu. 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

Wang, Lihua published the artcileDetermination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu, Category: esters-buliding-blocks, the main research area is flavor Baijiu; Baijiu (Chinese liquor); dose-over-threshold value; flavor compounds; flavor threshold value; sensory evaluation.

Nineteen compounds, including ten esters, six acids, and three alcs., were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor (retronasal) threshold values (FTVs) of these 19 compounds were determined by the 10 samples test method in hydroalcoholic solutions (46% volume/volume in ethanol). The FTVs of the compounds were calculated based on the best estimate threshold method. All the FTVs determined by the professional Chinese Baijiu tasters were lower than those by the nonprofessional tasters. For instance, the detection (2.31 mg/kg) and recognition (11.74 mg/kg) values of Et hexanoate determined by the nonprofessional group were higher than the resp. corresponding values 0.44 and 3.80 mg/kg determined by the professional group. All of the odor activity values (OAVs) of Et valerate (OAV: 1176.00 to 2321.17), Et octanoate (OAV: 6841.20 to 7851.60), and 1-butanol (OAV: 26.78 to 39.72) in Gujinggong Baijiu were more than 10-fold larger than their dose-over-threshold values (DoTs), for which the DoTs of Et valerate, Et octanoate, and 1-butanol were 92.84 to 183.25, 180.03 to 206.62, 1.18 to 1.75, resp. On the contrary, the OAVs of Et heptanoate (OAV: 3.60 to 5.70) and isoamyl alc. (OAV: 1.18 to 1.57) were lower than their corresponding DoTs at 152.62 to 241.63 and 12.26 to 16.41. The results demonstrated that it is necessary to consider and compare their DoTs and OAVs simultaneously on evaluating the contribution of flavor compounds in Baijiu. Practical Application : Sensory evaluation of threshold values of various flavor compounds could be significantly affected by their existing matrix. Most of the published results of the flavor threshold value of compounds were determined from the matrix such as beer, whiskey, red wine, rather than Chinese Baijiu. The results of this work not only could provide valuable information for flavor studies of Chinese Baijiu but also give useful information for the Baijiu industry to quality control.

Journal of Food Science 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

Zhao, Guanjia published the artcileThermophysical properties of fatty acid methyl and ethyl esters, HPLC of Formula: 106-32-1, the main research area is fatty acid methyl ethyl ester thermophys property.

In present study, surface light scattering (SLS) was used for the simultaneous determination of liquid surface tension and kinematic viscosity of twelve fatty acid esters, including six Me esters (FAMEs) and six Et esters (FAEEs). The SLS apparatus was firstly checked with a reference fluid n-dodecane, and a good agreement of our data from SLS with those from literatures could be found. By utilizing this apparatus, both properties were investigated in the temperature ranges between (298 and 448) K for all substances with an exception of Me myristate and Et myristate covering the temperatures between (323 and 448) K due to their high m.ps. Addnl., the liquid d. and refractive index were determined by an Anton Paar U-tube densimeter between (293 and 453) K and a refractometer from (278 to 358) K, resp. The surface tension and viscosity data obtained from the SLS experiment were fitted to the van der Waals type and the reciprocal temperature-dependent polynomial equations, resp. The quadric and linear functions were adopted to correlate the d. and refractive index data, resp. This work improves the data situation for these fatty acid esters especially at elevated temperatures and provides necessary data and models for the crucial thermophys. properties in connection with the design and optimization of the injection system of an internal combustion engine (ICE).

Journal of Chemical Thermodynamics published new progress about Density. 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

Wang, Xiaojie published the artcileVolumetric properties of n-hexadecane/ethyl octanoate mixtures from 293.15 K to 363.15 K and pressures up to 60 MPa, Synthetic Route of 106-32-1, the main research area is ethyl octanoate hexadecane density vapor pressure.

The densities of pure Et octanoate and n-hexadecane/ethyl octanoate mixtures were measured from 293.15 K to 363.15 K and up to 60 MPa using U-shape vibrating-tube densimeter. The results were correlated as Tait equation, the excess molar volumes, isothermal compressibilities, and isobaric thermal expansivities of the mixtures were calculated and analyzed. In addition, the parameters in the PC-SAFT equation for Et octanoate were obtained based on the high-pressure densities obtained in this work and the vapor pressure in the literatures. The densities of the mixtures were predicted by PC-SAFT equation, the absolute average deviations between the exptl. results and those calculated were less than 0.52%.

Journal of Chemical Thermodynamics published new progress about Density. 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

Wang, Xiaojie published the artcileLiquid viscosities of ethyl caprylate and ethyl caprate at elevated temperatures and pressures, Safety of Ethyl octanoate, the main research area is ethyl caprylate caprate viscosity temperature pressure.

In this work, the high-pressure liquid viscosities of Et caprylate and Et caprate were measured at the temperatures from 303 K to 362 K and pressures up to 30 MPa. The measurements were carried out based the falling-cylinder viscosity measurement system which was established in our laboratory The combined expanded relative uncertainty of the present measurement was <0.03 with a confidence level of 0.95. The high-pressure viscosity values were correlated with Andrade-Tait equation. The average relative deviation between exptl. data and calculated results from Andrade-Tait equation for Et caprylate and Et caprate was 0.38% and 0.73%, resp. The maximum relative deviation was 1.32% and 1.96%, resp. Journal of Molecular Liquids published new progress about Density. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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

Abe, Takayuki published the artcileCharacterization of a new Saccharomyces cerevisiae isolated from hibiscus flower and its mutant with L-leucine accumulation for awamori brewing, Name: Ethyl octanoate, the main research area is Saccharomyces hibiscus flower leucine awamori brewing; Saccharomyces cerevisiae; awamori; breeding; comparative genomics; hibiscus yeast; liquor flavors.

Since flavors of alc. beverages produced in fermentation process are affected mainly by yeast metabolism, the isolation and breeding of yeasts have contributed to the alc. beverage industry. To produce awamori, a traditional spirit (distilled alc. beverage) with unique flavors made from steamed rice in Okinawa, Japan, it is necessary to optimize yeast strains for a diversity of tastes and flavors with established qualities. Two categories of flavors are characteristic of awamori; initial scented fruity flavors and sweet flavors that arise with aging. Here we isolated a novel strain of Saccharomyces cerevisiae from hibiscus flowers in Okinawa, HC02-5-2, that produces high levels of alc. The whole-genome information revealed that strain HC02-5-2 is contiguous to wine yeast strains in a phylogenic tree. This strain also exhibited a high productivity of 4-vinyl guaiacol (4-VG), which is a precursor of vanillin known as a key flavor of aged awamori. Although conventional awamori yeast strain 101-18, which possesses the FDC1 pseudogene does not produce 4-VG, strain HC02-5-2, which has the intact PAD1 and FDC1 genes, has an advantage for use in a novel kind of awamori. To increase the contents of initial scented fruity flavors, such as isoamyl alc. and isoamyl acetate, we attempted to breed strain HC02-5-2 targeting the L-leucine synthetic pathway by conventional mutagenesis. In mutant strain T25 with Lleucine accumulation, we found a hetero allelic mutation in the LEU4 gene encoding the Gly516Ser variant a-isopropylmalate synthase (IPMS). IPMS activity of the Gly516Ser variant was less sensitive to feedback inhibition by L-leucine, leading to intracellular L-leucine accumulation. In a laboratory-scale test, awamori brewed with strain T25 showed higher concentrations of isoamyl alc. and isoamyl acetate than that brewed with strain HC02-5-2. Such a combinatorial approach to yeast isolation, with wholegenome anal. and metabolism-focused breeding, has the potentials to vary the quality of alc. beverages.

Frontiers in Genetics published new progress about Brewing. 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

Balmaseda, Aitor published the artcileImpact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation, Application of Ethyl octanoate, the main research area is Oenococcus Torulaspora Saccharomyces wine malolactic fermentation; Malolactic fermentation; Non-Saccharomyces; Oenococcus oeni; Wine.

Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alc. fermentation This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenol. parameters, and volatile and phenolic compounds were analyzed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO2 and medium chain fatty acids. The most favorable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance.

International Journal of Food Microbiology published new progress about Alleles. 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

Singh, P. published the artcileA Solvent-tolerant Alkaline Lipase from Bacillus sp. DM9K3 and Its Potential Applications in Esterification and Polymer Degradation, Computed Properties of 106-32-1, the main research area is Lipase Bacillus Esterification.

Abstract: Solvent-tolerant lipase produced by Bacillus sp. DM9K3 has been isolated from the hypersaline area, White Rann of Kachchh, Gujarat, India. The strain initially showed lipase activity of 11.1 U/mL in a basal medium which increased to 52.0 U/mL under optimized culture conditions. Bacillus sp. DM9K3 exhibited stability at 7% salinity, pH 9.0 and 50°C. The extracellular lipase was partially purified by acetone precipitation followed by DEAE-cellulose resulting in 39-fold purification with 40% yield. Metals ions such as Mg2+, Ca2+ and K+ showed enhanced enzyme activity. EDTA did not have a significant effect on activity suggesting that lipase is not metalloenzyme. The lipase under study showed the highest activity when palmitate (C16) was used as a substrate and was also highly stable in organic solvents such as cyclooctane and benzene. The partially purified enzyme was immobilized for increasing the efficiency of the Et caprylate (an orange flavored ester) synthesis in the presence of cyclooctane. Addnl., lipase of Bacillus sp. DM9K3 was explored for biodegradation of polycaprolactone microspheres and showed promising results for potential applications in drug delivery system.

Applied Biochemistry and Microbiology published new progress about Bacilli. 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