Category: 106-32-1

Albergamo, Ambrogina published the artcileGrape water: reclaim and valorization of a by-product from the industrial cryoconcentration of grape (Vitis vinifera) must, Category: esters-buliding-blocks, the main research area is Vitis valorization cryoconcn benzaldehyde alc terpenoid; chemical characterization; must cryoconcentration; vegetable water; waste reclaim; winery wastewater.

The term ‘grape (Vitis vinifera) water’ refers to a byproduct from the cryoconcn. of must that, if not reclaimed, would be considered as wastewater. In this study, the nutraceutical potential of waters reclaimed from the cryoconcn. of Grillo and Moscato musts was evaluated. Both waters showed physicochem. parameters in agreement with Italian regulation for drinking water, and interesting levels of F- (3.02-8.02 mg L-1) and SO4- (52.85-49.34 mg L-1). Inorganic elements, including Mg (5.54-7.78 mg L-1), K (47.12-59.87 mg L-1), Fe (219.09-205.32μg L-1), and Zn (189.65-127.30μg L-1), and phenolic contents <35 mg GAE L-1 contributed to determine moderate antioxidant activities. Considering fatty acid composition, oleic and linoleic acids predominated, being higher in Moscato than Grillo samples (64.42% vs. 58.22%, and 5.42% vs. 6.07%). Grape waters displayed also rich aroma profiles, including mainly esters, alcs. and terpenoids. The latter components (i.e. linalool and α-terpineol) were more abundant in Moscato than in Grillo (13% vs. 8%). Interestingly, some minor volatiles, characterized the vine of provenance (e.g. benzaldehyde and 3-methylbutylacetate in Moscato). All grape waters showed also a considerable fraction of Et lactate, six-carbon compounds and acetates, reflecting the proximity of samples to the grapes of origin. In a growing scenario of environmental decay and resource depletion, results from this study support an innovative and profitable waste recycling strategy for the wine 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, Category: esters-buliding-blocks.

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

Perpetuini, Giorgia published the artcileInfluence of FLO1 and FLO5 genes on aroma profile of sparkling wines, Related Products of esters-buliding-blocks, the main research area is sparkling wine aroma FLO gene influence.

This study investigated the influence of S. cerevisiae F6789A strain and its derivative mutants – harbouring FLO1 gene deletion (F6789A-ΔFLO1) and FLO5 gene deletion (F6789A-ΔFLO5) – on secondary fermentation, autolysis outcome and aroma compounds production Data revealed differences in terms of metabolic behavior leading to the production of sparkling wines with different characteristics. F6789A showed the best fermentation kinetic reaching a pressure of 5 bar inside the bottle, while F6789A-ΔFLO1 and F6789A-ΔFLO5 reached 4 bar and 3.8 bar, resp. Cell viability was in agreement with fermentation kinetics. In fact, F6789A showed the highest number of cells. An early autolysis was observed for F6789A-ΔFLO5. Differences were observed especially for esters in terms of number and quantity of esters released. In particular, the parental strains produced 39 different esters while F6789A-ΔFLO1 and F6789A-ΔFLO5 27 and 35, resp. F6789A-ΔFLO5 was the main ester producer with a total amount of about 89 mg/L. Sensory anal. showed that all the strains produced balanced sparkling wines with neg. and pos. attributes arranged in good proportions, showing good aroma descriptors. Obtained data suggested that FLO1 or FLO5 genes had a pleiotropic effect affecting not only flocculation ability but also other metabolic traits.

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, Related Products of esters-buliding-blocks.

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

De Santis, Diana published the artcileEffect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese, Name: Ethyl octanoate, the main research area is Italian Fossa cheese aging pit volatile compound sensory attribute.

This work evaluated how the gross chem. composition and color, the sensory characteristics, and the aromatic properties (evaluated through HS-SPME-GC), of Fossa cheese, a typical local Italian product aged in specially designed underground pits, are affected by the pit used for ripening. Four pits of different depth from 2.5 to 3.4 m were filled with sacs of cheese stacked on top of each other and used for the 90-day aging. Cheese samples taken from various positions inside each pit were collected and analyzed. Results showed statistically significant differences among the cheeses aged in the different sized pits for most of the studied characteristics. The multivariate anal. of the data revealed that many cheese properties, including the overall liking, were correlated with each other and with the pit depth. By inducing different levels of whey and fat loss into the pit (presence of liquid inside the pits after the completion of the aging process), varying pressures due to the differing depths of the pits could be responsible for the different modifications of the cheese (gross composition and shape) and the pit environment (humidity) influencing directly and indirectly, by controlling microflora development, cheese sensorial properties and volatile organic compounds (VOCs) production

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, Name: Ethyl octanoate.

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

Wang, Suwen published the artcileSequential Fermentation with Torulaspora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine, Category: esters-buliding-blocks, the main research area is Torulaspora delbrueckii Saccharomyces cerevisiae white wine aroma enhancement fermentation.

In order to evaluate the effects of yeast starter on the quality and flavor profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of Et butyrate, Et caprylate and Et decanoate, which may be related to a strong citrus fruity aroma. Principal component anal. revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their resp. pure fermentation These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation anal. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavor and improve the quality of Longyan dry white wine.

International Journal of 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, Category: esters-buliding-blocks.

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

i Cortiella, Mariona Gil published the artcileChemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines, Quality Control of 106-32-1, the main research area is oak barrel white wine alternative vessel chem phys implication; Sauvignon Blanc; aging on lees; clay jars; concrete vessels; oval-shaped tanks; polyethylene vessels; stainless-steel tanks; white wine.

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chem. composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alc. fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chem. features that corresponded with the quality standards of Sauvignon Blanc wines.

Molecules published new progress about Acidity. 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

Aguiar, Dayana published the artcileAgricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process, Name: Ethyl octanoate, the main research area is agricultural rum seafloor physicochem property ageing.

The unique agricultural rum produced in Europe, Agricultural Rum of Madeira, is obtained from alc. fermentation and distillation of sugarcane juice, followed by cask ageing for a min. of 3 years. For the first time, the impact of underwater bottle ageing on the maturation of this type of spirit was studied. Herein, the physicochem. properties of samples of Agricultural Rum of Madeira bottle-aged in a cellar and after 7 and 14 mo on the seafloor were compared. The results revealed significant and pos. changes in the organoleptic properties of the rum after 14 mo of ageing on the seafloor. It was found that underwater ageing does not lead to the loss of the specific polyphenols of the cask-ageing stage (non-flavonoids, 43.53 mg/L after 14 mo on the seafloor) and increases the flavonoids composition (6.88 to 21.09 mg/L after 14 mo). While the acidity increased slightly, the volatile composition of the primary aromas resulting from sugarcane (terpenoids) was unchanged. Esters represented about 85% of the volatile compounds in the bottled sugarcane spirit after ageing in casks and higher concentration (increase of about 23%) were detected after underwater ageing. This study also revealed that 14 mo of underwater ageing promoted a color change to darker tones, with values close to those detected by the human eye (ΔE of 2.47). The principal component anal. highlighted the meaningful changes after 14 mo on seafloor conditions, without any chem. family standing out as the most important.

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, Name: Ethyl octanoate.

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

Pang, Xiao-Na published the artcileInfluence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu, Quality Control of 106-32-1, the main research area is volatile light flavor baijiu indigenous lactic acid bacteria.

Baijiu (Chinese liquor) is a type of traditional distilled spirit drink produced by spontaneous fermentation Lactic acid bacteria as the predominant bacteria during the fermentation of Baijiu may influence the flavor through the production of enzymes and metabolites. Results showed that there was significant difference in lactic acid bacteria counts between different fermentation periods. Indigenous lactic acid bacteria with high alc. tolerance and esterase activity were selected for fortified fermentation Inoculation with indigenous lactic acid bacteria significantly changed the flavor profile of Baijiu. All the selected strains promoted the formation of Et acetate which is an important flavor in Baijiu. Lactobacillus acetotolerans significantly promoted the formation of Et acetate, Et lactate, ethanol, acetic acid, and 2,4-di-tert-butylphenol. Sensory anal. revealed higher harmony in the samples fermented with L. hilgardii and L. acetotolerans, and higher intensive ester aroma in the samples fermented with L. planturum. The generation of flavors such as esters, alcs. and acids were species or even strain dependent. The results of this work will broaden our knowledge regarding the role of indigenous lactic acid bacteria during Baijiu manufacturing, and provide a potential approach for improving the flavor of Baijiu.

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, Quality Control of 106-32-1.

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

Ivic, Ivana published the artcileConcentration with nanofiltration of red wine cabernet sauvignon produced from conventionally and ecologically grown grapes: effect on volatile compounds and chemical composition, COA of Formula: C10H20O2, the main research area is volatile compound red wine cabernet sauvignon grape nanofiltration; Cabernet Sauvignon red wine; chemical composition; conventional wine; ecological wine; elements concentration; nanofiltration; volatile compounds.

Ecol. viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chem. fertilizers and other additives, minimizing the impact of chems. on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chem. composition of conventional and ecol. Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chem. composition and elements concentration were determined The results showed that the higher pressure and retentate cooling was more favorable for total volatiles retention than lower pressure and higher temperature Individual compound retention depended on its chem. properties, applied processing parameters and wine composition Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecol. wine) had an important impact on retention of elements.

Membranes (Basel, Switzerland) published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

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

Wang, Jing published the artcileThe Impact of Indigenous Non-Saccharomyces Yeasts Inoculated Fermentations on ‘Semillon’ Icewine, Formula: C10H20O2, the main research area is semillon icewine Saccharomyces yeast inoculated fermentation.

The emerging low acidity in icewine grapes is becoming a major problem in producing quality icewine. Using non-Saccharomyces cerevisiae yeasts in fermentation can improve wine’s organoleptic characteristics and aromatic quality. This study evaluated two indigenous non-Saccharomyces cerevisiae yeasts, Lachancea thermotolerans (LT-2) and Torulaspora delbrueckii (TD-3), for their ability to improve the acidity and quality of ‘Semillon’ icewine. Five different inoculation schemes were implemented, including a single inoculation of S. cerevisiae (SC), L. thermotolerans (LT), and T. delbrueckii (TD); the sequential inoculation of L. thermotolerans, followed by S. cerevisiae after 6 days (L-S); and the sequential inoculation of L. thermotolerans, followed by T. delbrueckii after 6 days (L-D). The results showed that, during sequential fermentation (L-S and L-D), the presence of S. cerevisiae or T. delbrueckii slightly restrained the growth of L. thermotolerans. Single or sequential inoculation with L. thermotolerans and T. delbrueckii significantly reduced the amount of volatile acidity and increased the glycerol content. Furthermore, fermentations involving L. thermotolerans produced relevant amounts of lactic acid (2.04-2.2 g/L) without excessive deacidification of the icewines. Addnl., sequential fermentations increased the concentration of terpenes, C13-norisoprenoid compounds, and phenethyl compounds A sensory anal. also revealed that sequentially fermented icewines (L-S and L-D) had more fruity and floral odors and aroma intensity. This study highlights the potential application of L. thermotolerans and T. delbrueckii in sequential fermentation to improve the icewine quality.

Fermentation 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

Lu, Yunhao published the artcileBio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation, Name: Ethyl octanoate, the main research area is Bacillus Candida flavor metabolites horse beans fermentation China; Bio-augmented fermentation; Chinese horse bean-chili-paste; Enzymatic activities; Microbial diversity; Volatile compounds.

Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, α-amylase, cellulose, β-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcs., esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process.

International Journal of Food Microbiology published new progress about Acidity. 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