Category: 106-32-1

Coelho, Eduardo published the artcileUnderstanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention, Quality Control of 106-32-1, the main research area is oak wood wine sorption aging volatile compound retention; Aroma recombination; Mathematical models; Oak wood; Volatile compounds; Wine ageing; Wood sorption.

Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcs., esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate anal. demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.

Food Research International published new progress about Beverages. 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

Jin, Xinyu published the artcileDeveloping an authentication approach using SPME-GC-IRMS based on compound-specific δ13C analysis of six typical volatiles in wine, Name: Ethyl octanoate, the main research area is GC IRMS volatile wine extraction.

An anal. method using gas chromatog. isotope ratio mass spectrometry (GC-IRMS) combined with solid phase micro-extraction (SPME) was developed to measure the δ13C values of six typical volatiles commonly occurring in wine (isoamyl acetate, 2-octanone, limonene, 2-phenylethanol, Et octanoate and Et decanoate) for the first time. SPME selected with a divinylbenzene/carboxen/polydimethylsiloxane fiber was combined with the GC-IRMS for pretreatment optimization. The optimized SPME parameters of extraction time, extraction temperature and salt concentration were 40 min, 40 °C and 10%, resp. The δ13C values measured by SPME-GC-IRMS were in good agreement with those measured via elemental analyzer (EA)-IRMS and GC-IRMS. The differences range from 0.02 to 0.44‰ with EA-IRMS and from 0 to 0.28‰ with GC-IRMS, indicating the high accuracy of the method. This newly established method measured the precision within 0.30‰ and was successfully validated to discriminate imported real wine samples with identical label but amazing price differences from different importers.

Food Quality and Safety published new progress about Extraction. 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

Liao, Yinfei published the artcileAlkanes-esters mixed collector enhanced low rank coal flotation: Interfacial interaction between oil drop and coal particle, Recommanded Product: Ethyl octanoate, the main research area is coal particle rank flotation interfacial interaction oil drop.

The interaction between oil collector drop and coal particle is important for low-rank coal (LRC) flotation. This paper investigated such interactions using dodecane (D), Et esters (E) and dodecane-esters mixed collector (MC). Measurements of oil drop-coal induction time and detachment force were conducted at a mesoscopic scale. The micro adsorption mechanism of oil collectors was revealed by wetting heats and FTIR measurements. Flotation results showed MC, especially dodecane-Et laurate, obtained high yield and low ash clean coal. There was a shorter induction time and higher adhesion strength between LRC particle and MC drop. The wetting heat of MC was greater than the sum of wetting heat of the two single collectors. FTIR anal. indicated that D validly adsorbed to the Me or aromatic groups, and E bonded with the oxygen-containing groups. The macro flotation results was well interpreted by the interfacial interaction of collector-coal at the mesoscopic and micro scales.

Fuel published new progress about Actuators. 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

Lu, Yao published the artcileChanges in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation, Name: Ethyl octanoate, the main research area is persimmon wine physicochem polyphenol flavor fermentation; Persimmon wine; fermentation; flavor; oenological parameter; polyphenol; sensory.

Changes in the oenol. parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alc. and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, Et hexanoate, Me octanoate, Et octanoate, phenethyl acetate, and 2, 4-di-tert-butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, Et hexanoate, and Et octanoate. Spontaneous fermentation increased the proportion of esters and alcs. in the overall volatile compounds During sensory evaluation, IPW was characterized by “”brandy,”” “”bitterness,”” and low “”sweetness,”” and SPW has a high score of “”sweetness,”” “”balance,”” desirable “”color,”” and “”body.

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

Liu, Di published the artcileDiversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine, Application of Ethyl octanoate, the main research area is wine aroma spontaneous fermentation fungi diversity dynamics; Fungal microbiota; Microbial biogeography; Saccharomyces cerevisiae; Spontaneous fermentation; Wine.

Microbial ecol. is an integral part of an agricultural ecosystem and influences the quality of agricultural commodities. Microbial activity influences grapevine health and crop production, conversion of sugar to ethanol during fermentation, thus forming wine aroma and flavor. There are regionally differentiated microbial patterns in grapevines and must but how microbial patterns contribute to wine regional distinctiveness (terroir) at small scale (<100 km) is not well defined. Here we characterize fungal communities, yeast populations, and Saccharomyces cerevisiae populations during spontaneous fermentation using metagenomics and population genetics to investigate microbial distribution and fungal contributions to the resultant wine. We found differentiation of fungi, yeasts, and S. cerevisiae between geog. origins (estate/vineyard), with influences from the grape variety. Growth and dominance of S. cerevisiae during fermentation reshaped the fungal community and showed geog. structure at the strain level. Associations between fungal microbiota diversity and wine chems. suggest that S. cerevisiae plays a primary role in determining wine aroma profiles at a sub-regional scale. The geog. distribution at scales of less than 12 km supports that differential microbial communities, including the dominant fermentative yeast S. cerevisiae can be distinct in a local setting. These findings provide further evidence for microbial contributions to wine terroir, and perspectives for sustainable agricultural practices to maintain microbial diversity and optimize fermentation function to craft beverage quality. International Journal of Food Microbiology published new progress about Alternaria. 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

Tofalo, Rosanna published the artcileImpact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production, Safety of Ethyl octanoate, the main research area is Saccharomyces cerevisiae Torulaspora delbrueckii sparkling wine production hydrolysis; Aroma compounds; Champenoise method; Saccharomyces cerevisiae; Sparkling wines; Starmerella bacillaris; Torulaspora delbrueckii; non-Saccharomyces yeasts.

In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii (TB1) or Starmerella bacillaris (SB48) on the oenol. and aroma characteristics of sparkling wines obtained with the Champenoise method was investigated. The autolytic outcome and the sensory profile of sparkling wines were also evaluated. The secondary fermentations were completed by all mixed and single starter cultures with the only exception of those guided by Starm.bacillaris. Sparkling wines produced with S. cerevisiae F6789+Starm.bacillaris SB48 showed the highest amounts of glycerol (6.51 g/L). The best autolytic potential was observed in sparkling wines produced with +Starm.bacillaris (81.98 mg leucin/L) and S. cerevisiae+T. delbrueckii (79.03 mg leucin/L). The lowest value was observed for sparkling wines obtained with S. cerevisiae F6789 (53.96 mg leucin/L). Sparkling wines showed different aroma and sensory profiles. Esters were mainly present in sparkling wines obtained with S. cerevisiae F6789 (88.09 mg/L) followed by those obtained with S. cerevisiae+T. delbrueckii (87.20 mg/L), S. cerevisiae +Starm.bacillaris (81.93 mg/L). The content of esters decreased over time, and that might be related to the adsorption on lees and chem. hydrolysis. The highest concentrations of higher alcs. were found in sparkling wines produced with S. cerevisiae+T. delbrueckii (27.50 mg/L). Sparkling wines obtained with S. cerevisiae +Starm.bacillaris were well differentiated from the others due to their high score for the descriptor for spicy, bread crust, freshness and floral. Tailored strains with different autolytic potential might represent an interesting strategy to improve traditional sparkling wine production and favor their differentiation.

Food Microbiology published new progress about Adsorption. 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

Zhang, Tong published the artcileRational design of lycopene emulsion-based nanofood for Lactobacillus plantarum to enhance the growth and flavor production, HPLC of Formula: 106-32-1, the main research area is Lactobacillus lycopene emulsion nanofood growth flavor.

Lactobacillus plantarum (L. plantarum) is an important probiotic with numerous pos. effects on human health and food processing. Although many studies have focused on improving the growth and activities of probiotics with water-soluble additives, the bioavailability and functional benefits of fat-soluble active substances (FSAS) to probiotics have been neglected their poor water-solubility, which impedes absorption by probiotics. To explore the application of FSAS to L. plantarum, in this work, the emulsion-based nanofood (EBN) was designed to enable adsorption and improve the bioavailability of FSAS to L. plantarum. Properties (including particle size, zeta potential, microstructure, encapsulation rate and storage stability) of the EBN consisting of lycopene-casein-soybean soluble polysaccharide complexes were assayed, and the functions of nanofood in the growing environment of L. plantarum (pH and fluid nutrient medium stability) was explored. The results showed that EBN possessed good properties and stability for the culture of L. plantarum. Compared to resp. control groups, groups containing lycopene EBN not only showed an obvious promotion effect on L. plantarum growth in plate count, but also, at MRS culture medium, greatly enhanced the contents of acids, aldehydes, and other volatile compounds, and increased the total numbers and contents of volatile components by L. plantarum. This study demonstrated that this nanofood is an effective way to regulate the relationship of microorganisms and FSAS.

Food Hydrocolloids published new progress about Absorption. 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

Tufariello, Maria published the artcileEfficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamata table olive fermentation, Category: esters-buliding-blocks, the main research area is olive fermentation yeast; fermentation; quality; safety; starter; table olives; yeast.

BACKGROUND : Table olive fermentation is an unpredictable process and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards In the present study, the efficacy of selected yeast strains as starters to drive fermentations of green and black table olives by the Greek method was investigated. Pilot-scale production by spontaneous fermentation as a control, olives started with previously selected Saccharomyces cerevisiae strains and fermentation driven by com. S. cerevisiae baker’s yeast strain were carried out for each of Manzanilla, Picual and Kalamata table olive cultivars. RESULTS : Time of fermentation was significantly shortened to 40 days to complete the transformation process for all three tested cultivars. Inoculated table olives were enhanced in their organoleptic and nutritional properties in comparison with corresponding samples obtained by spontaneous fermentation The use of starters was also able to improve safety traits of table olives in terms of biogenic amine reduction as well as absence of undesired microorganisms at the end of the process. CONCLUSIONS : Autochthonous, but also non-autochthonous, yeasts can be used to start and control table olive fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers. © 2018 Society of Chem. Industry.

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

Wei, Jianping published the artcileChemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations, Category: esters-buliding-blocks, the main research area is aroma compound fermented cider Hanseniaspora Torulaspora; 3-Methyl-1-butanol (PubChem CID: 31260); 3-Methylbutyl acetate (PubChem CID: 31276); Ethyl butanoate (PubChem CID: 7762); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Gas chromatography-olfactometry (GC-O); Glycerol (PubChem CID: 753); Hanseniaspora osmophila; Mixed fermentation; Partial least squares regression (PLSR); Phenylethyl alcohol (PubChem CID: 6054); Torulaspora quercuum; dl-malic acid (PubChem CID: 525); β-Damascenone (PubChem CID: 5366074); β-Phenethyl acetate (PubChem CID: 7654).

In this study, apple juice was fermented using Hanseniaspora osmophila X25-5 in pure culture as well as mixed culture with Torulaspora quercuum X24-4, which was inoculated simultaneously or sequentially. H. osmophila inhibited the growth of T. quercuum, while T. quercuum had little effect on the growth of H. osmophila. The simultaneous fermentation consumed relatively more sugar and resulted in the highest ethanol content. The production of organic acids varied depending on the yeast species employed and inoculation modality. Esters and alcs. were the main volatile families produced during fermentation, while Et esters and terpenes contributed most to the temperate fruity aroma. Gas chromatog.-olfactometry (GC-O) showed that 3-methyl-1-butanol, Et 2-methylbutanoate, phenylethyl alc., β-phenethyl acetate, and β-damascenone were the most potent odorants in all samples. This study suggested that simultaneous fermentation with H. osmophila and T. quercuum might represent a novel strategy for the future production of cider.

Food Chemistry published new progress about Apple juice. 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

Niu, Yunwei published the artcileCharacterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose, HPLC of Formula: 106-32-1, the main research area is apple juice ethyl acetate aroma intensity gas chromatog olfactometry; Aroma intensity; E-nose; GC-O; OAV; Odour threshold; Perceptual interaction.

In this study, twenty ester compounds of juiced apples from three different varieties were identified and quantified by gas chromatog.-olfactometry (GC-O) and gas chromatog.-mass spectrometry (GC-MS) anal. Six esters were selected as the key odor-active compounds by omission Tests. Perceptual interaction among esters was investigated through odor thresholds and intensity of six esters and fifteen binary mixtures Most of these mixtures followed an addition behavior. Et butanoate and Bu acetate had a synergistic effect. Sensory anal. revealed that fruity, sour and green notes were enhanced significantly by adding the binary mixture of Et butanoate and Bu acetate (E&B). Electronic nose (e-nose) data showed that, compared with the individual ester, the response values of E&B were increased on four sensors. Moreover, with regard to partial least squares regression (PLSR), fruity, sour and green notes attribute covaried well with five sensors of e-nose. The present study would provide a theor. basis for understanding the aroma characteristic of apple juice, hoping to be helpful for the improvement of apple juice aroma and flavor.

Food Research International published new progress about Apple juice. 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