Category: 106-32-1

Zhang, Mingzhu published the artcileProfiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei, Safety of Ethyl octanoate, the main research area is zaopei baijiu flavor fermentation Caproiciproducens Syntrophaceticus; fermented zaopei; flavor substances; high-throughput sequencing; microbial community; physicochemical parameters.

Strong-flavor baijiu is a traditional distilled alc. beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and flavor substances present in fermented zaopei (ZP) from pits of different ages. High-throughput sequencing, headspace solid-phase microextraction gas chromatog.-mass spectrometry, principal component anal., community composition anal., and redundancy anal. were used to analyze and evaluate the impact of environmental factors on microbial communities and flavor substances. Six genera of bacteria (e.g., Caproiciproducens, Syntrophaceticus, Sedimentibacter, Hydrogenispora, Pelotomaculum and Bacillus) and seven genera of fungi (Cladosporium, Debaryomyces, Dipodascus, Auxarthron, Cephalotrichum, unclassified Stachybotryaceae, unclassified Microascaceae and Cephalotrichum) notably affected the production of hexanoic acid (an important flavor compound). Moisture and alc. content also had considerable effects on the production of the flavor compounds such as Et lactate, hexanoic acid, and Et hexanoate. The profiles of volatile compounds present in ZP were different between the aged and new pits; these profiles were mainly reflected in the concentration and types of alcs., aldehydes, esters, and aromatic compounds This paper provides a comprehensive overview of the physicochem. parameters, flavor substances, and microbial population distribution of ZP. Characterization of various ZP samples help to elucidate the fermentation mechanisms and offer a theor. reference to control and enhance the quality of Baijiu. 2021 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acidity. 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

Li, Yue-Qi published the artcileBiomass suppression of Hanseniaspora uvarum by killer Saccharomyces cerevisiae highly increased fruity esters in mixed culture fermentation, SDS of cas: 106-32-1, the main research area is biomass Hanseniaspora uvarum Saccharomyces cerevisiae fruity ester culture fermentation.

Hanseniaspora uvarum strain Yun268 was inoculated with Saccharomyces cerevisiae strains of different antagonistic abilities (RV002 and RV171) to evaluate fruity ester production in mixed fermentation Co-inoculation (CI) and sequential inoculation (SI) of two yeast species were performed in synthetic must and in Granoir winemaking. Fermentation kinetics, the formation of yeast biomass and fruity esters were monitored during fermentation, and the aroma attributes of the final wines were quantified by trained panelists. Results showed that killer S. cerevisiae suppressed biomass of Yun268 more than common S. cerevisiae, especially in CI treatment. Higher concentration of medium chain fatty acids was associated with the higher biomass suppression of H. uvarum in CI with killer S. cerevisiae, which resulted in the increased formation of fruity esters, but effectively restricted the production of Et acetate. However, more biomass and longer survival time of H. uvarum in SI considerably increased volatile acidity (3-fold higher than that in single fermentation), which delayed the reproduction of S. cerevisiae temporarily, and elevated the levels of Et acetate. Winemaking confirmed that the co-culture of H. uvarum and killer S. cerevisiae highly improved fruity aromas, which was due to the increase in ester production, especially medium chain fatty acid Et esters.

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

Anaya, Juan Alberto published the artcileApplying rosemary extract and caffeic acid to modify the composition of Monastrell wines, Safety of Ethyl octanoate, the main research area is Monastrell wine polyphenol aromatic compound rosemary extract caffeic acid.

This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating prefermentative maceration. For this purpose, three treatments were carried out in triplicate. In one of them, rosemary extract was applied on the clusters 10 days before harvest, caffeic acid was applied in the same way in another, and, finally, this acid was applied to grape before crushing. Each treatment was run by both traditional vinification and vinification with prefermentative maceration. After making wines, they were monitored for 12 mo after fermentation The application of rosemary extract, and that of caffeic acid but to a lesser extent, increased the color, the concentration of anthocyanins, and the percentage of polymerized anthocyanins, while prefermentation maceration gave rise to wines with a higher concentration of condensed tannins and polyphenols. Applying rosemary extract and caffeic acid in the vineyard also increased the concentration of esters and other compounds that favor wine aromatic quality, which was also enhanced by prefermentative maceration.

European Food Research and Technology published new progress about Acidity. 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

Pham, Duc-Truc published the artcileInfluence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines, Formula: C10H20O2, the main research area is Cabernet Sauvignon wine dealcoholization reverse osmosis evaporative perstraction; Alcohol sweetspot; Descriptive analysis; Evaporative perstraction; Reduced alcohol wine; Reverse osmosis.

Worldwide, winemakers are increasingly adopting alc. management strategies to counter the higher wine ethanol concentrations observed over the past ∼30 years. Wines with high ethanol levels exhibit increased ‘hotness’ on the palate, which is generally considered to neg. impact wine quality. This study investigated changes in the chem. and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP). Descriptive anal. (DA) of wine before and after RO-EP treatment indicated dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes observed in wine chem. composition However, significant differences in the perception of wine palate attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. Astringency was enhanced following partial dealcoholization of one wine, but diminished in another. Sensory trials were also undertaken to determine the optimal ethanol concentration of wines, or the ‘alc. sweetspot’. Two approaches to alc. sweetspotting of dealcoholized wines were evaluated, together with two methods of statistical anal., chi-squared goodness of fit and one proportion tests.

Food Chemistry published new progress about Acidity. 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

de Andrade Neves, Nathalia published the artcileChemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol, SDS of cas: 106-32-1, the main research area is Plinia jaboticaba liquor cachaca cereal alc volatile composition.

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the main Brazilian sources of anthocyanins. It is widely recognized and popular, with its consumption occurring in fresh forms and through processed products. Although popular, jabuticaba liquors are handmade, on a small-scale, with little quality control and a lack of standardization. This study aimed to evaluate the effect of the ethanol source (cachaca and cereal alc.) on the chem. characteristics of jabuticaba liquors. The beverages were evaluated considering the contents of sugars, ethanol, anthocyanins, ellagic acid, amino acids, biogenic amines, organic acids, and volatile composition The liquors showed similar chem. compositions, which differs from the content of anthocyanins and the volatile composition The liquor made from cachaca showed a greater complexity of aroma, including terpenes and volatile phenolic compounds, and a higher d.p. of anthocyanins. This study is the first published for jabuticaba liquors.

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

Gardoni, E. published the artcileBiological deacidification strategies for white wines, Computed Properties of 106-32-1, the main research area is biol deacidification white wine.

Traditionally, the use of malolactic fermentation gives rise to microbiol. stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biol. deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biol. deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-IR spectroscopy (FT-MIR), high performance liquid chromatog. (HPLC) and gas chromatog.-mass spectrometry (GC-MS) were used to evaluate different chem. parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcs., fatty acids and acetic acid. Simultaneous alc. and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations

South African Journal of Enology and Viticulture published new progress about Acidity. 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

Massera, Ariel published the artcileEffect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines, Recommanded Product: Ethyl octanoate, the main research area is Merlot wine yeast volatile aroma low temperature fermentation.

Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chem. composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15°C and 25°C using five different Saccharomyces cerevisiae strains. Wines fermented at 15°C displayed higher ethanol concentration, whereas differences in volatile acidity and color were more related to the yeast strain used than the fermentation temperature Sensory anal. could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25°C, whereas the fatty acids and higher alc. concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains.

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

Sen, Kemal published the artcileThe influence of different commercial yeasts on aroma compounds of rose wine produced from cv. Okuezgozue grape, Category: esters-buliding-blocks, the main research area is com yeast Okuezgozue grape rose wine aroma compound.

In this study, the effects of the use of different com. yeasts on the aroma compounds of rose wines produced from Okuezgozue grape grown in Turkey were investigated. For this purpose, three different wines have been produced through spontaneous fermentation and using com. yeasts (NBY17 and Zymaflore X5). The aroma compounds were isolated using the liquid-liquid extraction method. These compounds were identified and quantified using the GC-MS-FID. The total amount of aroma compounds was found 150,749.4μg/L in spontaneous wine, 170,681.6μg/L in wine using NBY17, and 162,623.1μg/L in wine using Zymaflore X5. The most dominant aroma groups in wines were higher alcs. and esters. In general, NBY17 has been found to play an important role in the formation of pleasing aromatic compounds in wine both in terms of aroma formation and sensory properties. This study provided the first data on the formation ability of aroma compounds for NBY17 yeast. Many wineries today use com. yeasts because of their ability to start fermentation directly, convert sugar to alc. greatly, and produce wine with the desired properties, as well as producing small amounts of undesirable byproducts. This study which was performed using Zymaflore X5 and NBY17 among these com. yeasts was focused on the differences in the aroma compounds of rose wines obtained from Okuezgozue grapes. With this study, the first data on the ability of com. wine yeast called NBY17 produced in Turkey to form aroma compounds was provided. The use of com. yeast significantly influenced the amounts of aroma compounds in wines and the com. yeast called NBY17 plays an important role in the formation of pleasing aroma compounds in wine.

Journal of Food Processing and Preservation published new progress about Acidity. 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

Hanousek Cica, Karla published the artcilePhysicochemical and aromatic characterization of carob macerates produced by different maceration conditions, Application of Ethyl octanoate, the main research area is Ceratonia physicochem aromaticity maceration; aroma; carob; ethyl hexanoate; liqueur; macerate; phenolic compounds.

Carob liqueur is an alc. drink (min. 15% volume/volume of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based on its aroma compounds/profile, physicochem. parameters, and chromatic characteristics. The results confirm the migration process of bioactive compounds, aroma compounds, and sugars flowing from the carob pod to the hydroalcoholic base. Changes in ethanol concentration modify the phys. properties of the solvent and influence the phenolic and aroma compounds extraction, color, and acidity of the obtained samples. The higher content of phenolic compounds was determinate in the samples obtained in the darkness. The amounts of phenols were in the range of some red fruit liqueurs or walnut liqueurs, and sugars (mostly sucrose) ranging between 96 and 107 g/L. Twenty-six (out of total 94) aroma compounds were detected in all samples, of which 17 esters, 3 alcs., 4 ketones, and 2 acids. Low mol. weight Et esters, Et hexanoate, Et 2-Me propanoate, Et octanoate, Et benzoate, Et butanoate, and Et cinnamate, were the most abundant. Carob pod maceration in 50% volume/volume hydroalcoholic base (1:5 solid to liquid ratio) in darkness at room temperature during 8 wk can be recommended as optimal maceration conditions for production of the aromatic carob macerate with functional properties.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Acidity. 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

de Souza, Joao Carlos published the artcileInfluence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines, Synthetic Route of 106-32-1, the main research area is grape wine volatile compound sensory property vinification process; Flavor; Greek grape; Sensory analysis; Sparkling wine; Sulfite; Volatile composition.

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acidity. 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