Category: 106-32-1

Nespor, Jakub published the artcileAn HS-SPME-GC-MS method for profiling volatile compounds as related to technology used in cider production, Recommanded Product: Ethyl octanoate, the main research area is volatile compound cider production HS SPME GC MS method; HS-SPME-GC-MS; cider; volatile compounds.

Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcs. and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Anal. data were statistically evaluated using principal component anal., and differences in composition of volatiles between cider produced using “”intensified”” technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcs. (2-methylpropanol, isoamyl alcs., hexanol, and butane-2,3-diol) and esters (Et 2-methylbutanoate, butylacetate, and hexyl acetate).

Molecules 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, Recommanded Product: Ethyl octanoate.

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

Xu, Xinxing published the artcileCorrelation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.), Recommanded Product: Ethyl octanoate, the main research area is Capsicum autochthonous microbial formation High throughput sequencing; Correlation analysis; Fermented red pepper; Microbial diversity; Odorants.

High-throughput sequencing and gas chromatog.-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixteen volatile compounds differed significantly after fermentation, including seven odorants. After fermentation, 1-butanol, 3-methyl-, acetate, phenol, 4-ethyl-2-methoxy-, octanoic acid, Et ester, styrene and 2-methoxy-4-vinylphenol were the key odorants, producing a flavor described as peppery, fruity, sour, and spicy. The correlation between microorganisms and odorants in the fermentation was studied and 18 odorants significantly correlated with the core microbial communities in the fermented samples. For further anal., strains of seven genera were isolated and correlation anal. by O2PLS indicated that Aspergillus, Bacillus, Brachybacterium, Microbacterium and Staphylococcus were highly correlated with the flavor formation. These findings would help to understand the fermentation mechanism of fermented red pepper flavor formation.

Food Microbiology published new progress about Aspergillus. 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

Zhao, Chi published the artcileCorrelations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation, SDS of cas: 106-32-1, the main research area is microbiota physicochem volatile flavor component glutinous rice wine fermentation; Black glutinous rice wine; Correlation analysis; High throughput sequencing; Microbial communities; Physicochemical properties; Volatile components.

Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochem. properties and flavor components during BGRW fermentation High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochem. properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation Twenty-three VFCs were differentially produced according to the linear discriminant anal. effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcs. were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochem. properties and VFCs, by redundancy anal. (RDA) and two-way orthogonal partial least squares (O2PLS) anal. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochem. properties and VFCs and selection of beneficial strains to improve the quality of BGRW. Food Research International published new progress about Aspergillus. 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

Valera, Maria Jose published the artcileWine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora, Product Details of C10H20O2, the main research area is Hanseniaspora apiculate genus wine aroma fermentation yeast species.

Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technol. clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenol. aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a pos. aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alc. compared to H. osmophila. Sensorial anal. showed increased intensity of fruity and flowery notes in wines vinificated with H. vineae. In an evolutionary context, the detoxification of alcs. through a highly acetylation capacity might explain an adaptation to fermentative environments. It was concluded that, although H. vineae show close alc. fermentation adaptations to H. osmophila, the increased activation of phenylpropanoid metabolic pathway is a particular characteristic of H. vineae within this important apiculate genus.

Fermentation published new progress about Acetylation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

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

Parish-Virtue, Katie published the artcileThe impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes, SDS of cas: 106-32-1, the main research area is thiol compound Sauvignon blanc grapes postharvest UV irradiation; 3-Mercapto hexylacetate; 3-Mercaptohexanol; Postharvest; Thiol precursor; Ultra-violet.

Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-L-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-L-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that irradiation of the grapes with UV light had little to no effect on the thiol precursors. Wines were fermented from the corresponding juices and 18 aroma compounds were quantified. Differences were found between UV treatments of the wines for 3-mercaptohexanol, hexan-1-ol, Et butanoate, Et hexanoate, Et octanoate and phenylethyl alc. However, these changes were not significant (p < 0.05) for both grape media trialled. Future studies involving larger sample sizes and replicate numbers should be completed in order to ascertain any changes in aroma chem. as a result of UV light application to grapes postharvest. Food Chemistry published new progress about UV radiation. 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

Zhang, Yan-Zeng published the artcileCharacterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi, Recommanded Product: Ethyl octanoate, the main research area is Ba bao Douchi volatile compound isovaleraldehyde hexanoate beta phellandrene; Ba-bao Douchi; Correlation analysis; Dominant bacterial genera; Key volatile compounds; Spontaneous post-fermentation; Volatile compounds.

Ba-bao Douchi, traditionally produced and spontaneously fermented for 1-2 years, has a unique flavor. However, little information is known about microorganisms and volatile flavors, particularly their relationship. In this study, the aroma profiles including the key aroma compounds, and bacterial communities were characterized and the correlations between dominant bacterial genera with key aroma compounds were studied during the post-fermentation of Ba-bao Douchi. The research showed that 12 bacterial genera were identified as the dominant genus by high-throughput sequencing. A total of 84 volatile compounds were detected by HS-GC-IMS and HS-SPME-GC-MS. Odor activity value (OAV) and gas chromatog.-Mass spectrometry-olfactometry (GC-MS-O) were combined to determine the key volatile compounds, and the main volatile compounds including Et hexanoate, Et heptanoate, isovaleraldehyde, (+)-α-pinene, beta-phellandrene, were found to be responsible for the strong fruitiness, chocolate fragrance, fresh scent flavor, and ginger flavor of Ba-bao Douchi. Pearson correlation anal. showed that 5 dominant bacterial genera were pos. associated with > 6 key volatile compounds (p < 0.01, |r| > 0.7). Thus, these bacterial genera might have an effect on the biosynthesis of volatile components. This study provides a theor. reference for revealing the functional microorganisms and improving the flavor quality of Ba-bao Douchi.

Food Research International published new progress about Acetobacter. 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

Guo, Lingxi published the artcileExploring microbial dynamics associated with flavours production during highland barley wine fermentation, Quality Control of 106-32-1, the main research area is microbial dynamics flavor barley wine fermentation; Correlation analysis; Flavours changes; High throughput sequencing; Highland barley wine; Microbial succession.

Highland barley wine (HBW) is a well-known grain wine in Qinghai-Tibet Plateau, China and is mainly fermented by local Qu (a traditional starter) with highland barley (Hordeum vulgare, Qingke (Tibetan hulless barley)), and the flavors profiles associated with microbiota succession during HBW fermentation are unrevealed. Hence, high-throughput sequencing (HTS) technol. was used to investigate the dynamic changes of microbial community for the duration of the fermentation In addition, metabolites were analyzed by gas chromatog.-mass spectrometry (GC-MS) and high performance liquid chromatog. (HPLC). A total of 66 volatile compounds and 7 organic acids were identified during the traditional brewing process. Results showed that the composition of microbiota varied over the fermentation process. The bacterial genera (relative abundance > 0.1%) decreased from 13 at 0 h to 4 encompassing Leuconostoc (13.53%) and Acetobacter (74.60%) after 48 h fermentation, while the structure of fungal community was more uniform in comparison with bacteria, as Rhizopus and Saccharomyces were predominant throughout the fermentation Furthermore, the correlations between microbiota and the detected compounds were also explored, which highlighted that three bacterial genera, including Acetobacter, Leuconostoc, Bacillus and one fungal genus Rhizopus were significantly correlated with main flavors compounds ([r] > 0.7, FDR < 0.01). To conclude, the detailed information provided by this study offer screening strategies of beneficial bacterial and fungal strains to improve the quality of HBW. Food Research International published new progress about Acetobacter. 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

Zhang, Boqin published the artcileSynergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae, Related Products of esters-buliding-blocks, the main research area is phenylethyl acetate fermentation Hanseniaspora vineae Saccharomyces cerevisiae.

2-Phenylethyl acetate (2-PEA) is a desired aroma compound in wine due to its honey- and flowery-like characteristics. The effects of adding L-phenylalanine (Phe) during 2-PEA production were investigated in the co-fermentation of Hanseniaspora vineae (HV6) and Saccharomyces cerevisiae BDX. BDX and HV6 strains overproduced 2-phenylethyl alc. (2-PE) and 2-PEA, resp. The co-fermentation of BDX and HV6 achieved a 14.9 fold increase in 2-PEA odor activity value (OAV) but a 42.0% reduction of 2-PE OAV compared to BDX fermentation; the 2-PEA concentration was significantly higher than the sum of BDX and HV6 pure fermentations This suggests that BDX and HV6 have synergistic effects on 2-PEA formation in mixed culture. Adding 151.6 mg/L Phe enhanced the OAV of 2-PEA by 52.8% compared to the control. The combination of Phe addition with the co-fermentation of S. cerevisiae and H. vineae is a potential way to increase 2-PEA production and improve wine aromatic quality.

Process Biochemistry (Oxford, United Kingdom) published new progress about Fermentation. 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

Perez, Dolores published the artcileScreening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations, Application of Ethyl octanoate, the main research area is Saccharomyces fermentative compound nitrogen source wine fermentation; Branched-chain amino acids; Fermentative aroma compound; Nitrogen source; Non-volatile metabolic end-products; S. eubayanus; S. kudriavzevii; S. uvarum.

A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chem. wine composition were evaluated. The most valuable nitrogen sources were valine as a fermentation promoter on non-cerevisiae strains, phenylalanine as fruity aromas enhancer whereas the ethanol yield was lessened by leucine and isoleucine. S. cerevisiae SC03 and S. kudriavzevii SK02 strains showed to be the greatest producers of fruity Et esters while S. kudriavzevii strains SK06 and SK07 by shortening the fermentation duration. S. uvarum strains produced the greatest succinic acid amounts and, together with S. eubayanus, they reached the highest production of 2-phenylethanol and its acetate ester; whereas S. kudriavzevii strains were found to be pos. related to high glycerol production

Food Microbiology published new progress about Fermentation. 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

Xiang, Wenliang published the artcileMucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine, Application of Ethyl octanoate, the main research area is Mucor Rhizopus coculture turbid rice wine flavor; Chinese turbid rice wine; Mucor indicus; Rhizopus oryzae; co-culture; flavor compound.

BACKGROUND : One of the most important species used to ferment Chinese turbid rice wine (CTRW) at an industrial-scale level is Rhizopus oryzae, although the flavor of CTRW fermented by pure R. oryzae is inferior to that of traditional CTRW. RESULTS : Mucor indicus was used as a cooperative species to improve the flavor of CTRW presented by R. oryzae. The flavor compounds in different fermentation stages were determined by headspace solid-phase microextraction-gas chromatog.-mass spectrometry and high-performance liquid chromatog. It was noted that the M. indicus and R. oryzae co-culture changed the profiles of flavor compounds in CTRW, including esters, higher alcs., amino acids and organic acids, and also significantly enhanced the concentration of sweet amino acids, fruity and floral esters, and higher alcs. Sensory evaluation demonstrated that the CTRW fermented by M. indicus and R. oryzae had a more intense aroma, harmonious taste, continuation and full body mouth-feel because of more abundant flavor compounds CONCLUSION : Mucor indicus is a promising species for co-culture with R. oryzae to improve the flavor of CTRW.

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