Category: 106-32-1

Chen, Jia published the artcileEster-producing mechanism of ethanol O-acyltransferase EHT1 gene in Pichia pastoris from Shanxi aged vinegar, Safety of Ethyl octanoate, the main research area is Pichia EHT1 esterase volatile fatty acid vinegar.

The ethanol O-acyltransferase EHT1 is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression of EHT1 in the overexpression lines or knockout system of Pichia pastoris using qRT-PCR and western blotting.The amount of total protein was determined using the Bradford method; the esterase activity was determined using p-nitrophenyl acetate as a substrate, and the production of volatile fatty acids in wild-type, knockout, and over-expression systems was detected using SPME GC-MS. The esterase activity of EHT1-knockout P. pastoris was significantly lower than that in wild type (P<0.01), and the activities of esterase in three EHT1-overexpressing strains-OE-1, OE-2, and OE-3-were significantly higher than those in wild type (P<0.01). In the EHT1-knockout strain products, the contents of nine volatile fatty acids were significantly lower than those in wild type (P<0.01), and the relative percentages of three fatty acids, Me nonanoate, Me decanoate, and Et caprate, were significantly lower than those in the other six species in the wild-type and knockout groups (P<0.05). The nine volatile fatty acids in the fermentation products of the overexpressed EHT1 gene were significantly higher than those in the wild-type group (P<0.01). The relative percentages of the three fatty acid esters,methyl nonanoate,methyl caprate, and Et caprate, were significantly higher than those in the other six species (P<0.05). EHT1 plays an important regulatory role in esterase activity and the production of medium-chain volatile fatty acids. BioMed Research International published new progress about Fermentation. 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

Deng, Yang published the artcileBrewing rutin-enriched lager beer with buckwheat malt as adjuncts, Synthetic Route of 106-32-1, the main research area is Fagopyrum malt rutin beer brewing; Buckwheat malt; flavonoid compounds; functional beer; oxidative stability; rutin.

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approx. 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/1. Tlie rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

Journal of Microbiology and Biotechnology published new progress about Antioxidants. 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

Lan, Yi-Bin published the artcileCharacterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution, Formula: C10H20O2, the main research area is icewine aroma gas chromatog olfactometry; Aroma reconstitution; GC-O; Icewine; PLSR; Quantitative descriptive analysis; ‘Beibinghongâ€?

Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between ‘Beibinghong’ (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. Acceptable agreement between the olfactometric and quant. results was obtained. ‘Beibinghong’ icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alc. acetates and Et esters of fatty acids were attributed to hyperosmotic stress during fermentation The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression anal. demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.

Food Chemistry published new progress about Wine analysis. 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

Bi, Shuang published the artcileGas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers, Formula: C10H20O2, the main research area is GC MS multivariate analysis orange juice volatile marker; (E)-2-Heptenal (PubChem CID 5283316); (E)-2-nonenal (PubChem CID 5283335); Carveol (PubChem CID 7438); Discriminant volatile compound; Ethyl butanoate (PubChem CID 7762); Gas chromatography–mass spectrometry; Heptanal (PubChem CID 8130); High hydrostatic pressure; Nootkatone (PubChem CID 1268142); Orange juice; Partial least-squares analysis; Pasteurization; d-Carvone (PubChem CID 16724); d-Limonene (PubChem CID 440917); p-Mentha-1,5-dien-8-ol (PubChem CID 519323); β-Terpineol (PubChem CID 8748).

The contents of volatile aroma compounds in orange juice vary after high hydrostatic pressure (HHP) processing and pasteurization, and hence gas chromatog.-mass spectrometry has potential for discriminating between orange juice samples according to the processing method. Effects of HHP processing and pasteurization on orange juice were investigated immediately after processing and after storage for 28 days at 4°C. Processing decreased the contents of most terpenes and esters and increased those of alcs. and aldehydes. Volatile compounds that could serve as discriminant indicators of HHP processing and pasteurization were heptanal, (E)-2-heptenal, (E)-2-nonenal, and d-carvone and β-terpineol, p-mentha-1,5-dien-8-ol, carveol, and β-copaene, resp. The discrimination abilities of pH, ascorbic acid, total soluble solids, and color were compared with those of volatile compounds, which were found to be lower. The compounds d-carvone and β-terpineol could be used as discriminant indicators of HHP-treated and pasteurized orange juice, resp., throughout the storage period.

Food Chemistry published new progress about Food analysis. 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

Luo, Manli published the artcileGlycine betaine treatment alleviates loss of aroma-related esters in cold-stored ‘Nanguo’ pears by regulating the lipoxygenase pathway, SDS of cas: 106-32-1, the main research area is Pyrus ester lipoxygenase pathway; Antioxidant activity; Aroma-related esters; Glycine betaine; Lipoxygenase pathway; ‘Nanguoâ€?pears.

Glycine betaine (GB) is known to alleviate chilling injury in many fruit species. Therefore, we studied how GB affects the biosynthesis of esters in ‘Nanguo’ pears. Based on the kinds of esters, total esters, and the quantity of the main esters, it was evident that aroma losses were alleviated by GB treatment. In addition, unsaturated fatty acids contents (linoleic and linolenic acid) and the activities of lipoxygenase (LOX) and alc. acyltransferase (AAT) enzymes were also increased. Meanwhile, comparing with the control fruit, the genes directly involved in ester synthesis were up-regulated in the GB-treated fruit. In addition, an increase in the activities and gene expression of antioxidant enzymes was observed in the treated samples. Thus, GB treatment promotes the synthesis of esters by regulating the LOX pathway and increasing antioxidant capacity, thereby effectively improving the quality of esters in cold-stored fruit.

Food Chemistry published new progress about Food analysis. 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

Cameleyre, Margaux published the artcileImpact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution, HPLC of Formula: 106-32-1, the main research area is whisky lactone diastereoisomer red wine fruity aroma model; fruity aromatic expression; oak wood; perceptive interactions; red wine; whisky lactone.

The impact of whisky lactone diastereoisomers on the typical fruity expression of red Bordeaux wines was evaluated by sensory anal. The detection thresholds of cis- and trans-whisky lactone in a dilute alc. solution (12% volume/volume) were 20 and 130μg/L, resp. Consequently, considering their average concentrations found in oak-aged red wines, cis-whisky lactone was present at supra threshold levels, whereas trans-whisky lactone was below its detection threshold. Adding these diastereoisomers to a red wine fruity aromatic reconstitution at these average concentrations led to a decrease in the perception of this last one, highlighting a masking effect. Sensory profiles of cis- and trans-whisky lactone confirmed that these compounds modified the perception of fruity aromas, decreasing the intensity of red berry fruit notes and increasing that of blackberry fruit and spicy descriptors.

Journal of Agricultural and Food Chemistry published new progress about Diastereomers. 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, Shilei published the artcileConstruction of synthetic microbiota for reproducible flavor compound metabolism in Chinese light-aroma-type liquor produced by solid-state fermentation, Application In Synthesis of 106-32-1, the main research area is microbiota flavor metabolism aroma liquor solid state fermentation; Chinese liquor; cooccurring network; core microbiota; environmental factors; flavor compounds; food fermentation.

Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds This work is of great significance for the tractable and constant production of various fermented foods.

Applied and Environmental Microbiology published new progress about Achromobacter. 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

Say, Dilek published the artcilePhysicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant, Synthetic Route of 106-32-1, the main research area is goat cheeses fat amino acids aroma nonanoic acid 2hexanol; Artisanal coagulant; Goat cheese; Nitrogen fraction; Physicochemical composition; Volatile compound.

In this study, physicochem. composition, nitrogen fractions and volatile compounds of goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers in a mountainous area were investigated. Fresh goat cheeses were characterized by their high fat and high levels of total free amino acids. Volatile profiles were isolated by a solid-phase microextraction technique (SPME/GC-MS) and analyzed by gas chromog.-mass spectrometry (GC-MS). In the cheeses, 50 aroma components were identified as ten acids, nine terpens, nine alcs., eight esters, six aldehydes, five ketones, two volatile phenols and one norisoprenoid with 13 carbon atoms. The major aroma compounds found were nonanoic acid, 2-hexanol and acetoin.

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

Centeno, Juan A. published the artcileEffects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese, HPLC of Formula: 106-32-1, the main research area is Kluyveromyces Enterococcus Cebreiro cheese sensory properties volatile profile; Adjunct cultures; Enterococcus faecium; Kluyveromyces lactis; Sensory profile; Short-ripened cheese; Volatile compounds.

Four batches of Cebreiro-type cheese were made in duplicate from pasteurized milk. A control batch was manufufactured with only a com. O-starter. The other three batches were made with the same starter plus: (i) a commercia culture of Enterococcus faecium; (ii) a selected Kluyveromyces lactis adjunct culture used in a cheese-milk pre-ripening step; and (iii) the combination of both adjunct cultures. The cheeses made with the yeast adjunct were characterized by higher values of overall proteolysis, pH and aw, and showed total and lactic acid bacteria (LAB) counts at least 2 log units than the batches made with only LAB. The volatile profiles of the cheeses made with added K. lactis were distinguished by high contents of esters, branched-chain alcs., fatty acids, acetoin and 2-pnenylethanol. These batches had a more friable and sticky texture, and exhibited differential piquant, yeasty, alc., acetic and fruity flavors. Furthermore, the addition of enterococci seemed to help achieve more desirable sensory characteristics. The batches manufactured with both adjunct cultures were awarded the highest scores for texture preference, flavor intensity, flavor preference, and overall sensory preference. The sensory profiles of the cheeses made with added yeast closely resembled those of traditional ′good qualityâ€?raw-milk Cebreiro cheese.

Food Microbiology published new progress about Acidification. 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

Hu, Yingying published the artcileThe potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China, HPLC of Formula: 106-32-1, the main research area is sausage alc ketone terpene flavor Lactobacillus Weissella Northeast China; Bacterial community; HS-SPME-GC-MS; High-throughput sequencing; Traditional dry sausages; Volatile compounds.

The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technol. demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphylococcus xylosus, Lactobacillus sakei, Weissella hellenica, Leuconostoc citreum, Lactococcus raffinolactis and Lactobacillus plantarum were the predominant species. Meanwhile, a total of 120 volatile compounds were detected in sausages from five different regions and mainly included alcs., acids, aldehydes, ketones, esters and terpenes. Furthermore, the potential correlations between the core bacteria and major volatile compounds (64) were explored based on Spearman’s correlation anal. Pos. correlations were found between W. hellenica, Lb. sakei, Lactococcus lactis, Lactobacillus alimentarius, Lb. plantarum and carboxylic acids and alcs. Lc. lactis, Lb. alimentarius and Lb. plantarum were associated with the production of most esters, aldehydes and ketones. This study provides a deep insight into the relationship between the bacterial community and the volatile flavor profile of dry sausages, which may be helpful for the production of fermented dry sausages.

Food Microbiology published new progress about Acidobacteria. 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