Category: 106-32-1

Lu, Yunhao published the artcileFlavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GCxGC-TOF/MS and GC-MS-olfactometry, Formula: C10H20O2, the main research area is horse bean chili paste flavor volatile ripening GCTOFMS olfactometry.

The evolution of volatile compounds during the ripening of Chinese horse bean-chili-paste (CHCP) was investigated in this study. GCxGC-TOF/MS allowed an identification of 748 volatiles in three CHCP samples, resp., ripened for 3 mo (M3), 12 mo (M12) and 24 mo (M24), and it showed that a longer ripening resulted in a richer diversity of the volatiles. In addition, M3 contained more aldehydes and organic acids in content and M12 had more alcs., ketones, and esters, while M24 was abundant in heterocyclics. A total of 69 among the 748 volatiles were discriminated as the key flavor compounds of CHCP by method of Fisher ratio together with odor activity value and flavor dilution, including 12 alcs., 9 aldehydes, 4 ketones, 5 organic acids, 16 esters, 4 phenols, 6 sulfur-containing compounds, and 13 heterocyclics. Further, principal component anal. suggested that some key aldehydes contributed the flavor of M3, while some key alcs., esters and heterocyclics existed in M12, and some key phenols and heterocyclics were in M24. Varying of the key flavor volatiles during CHCP ripening gave it different fragrance configurations. Results presented details for the volatile profiles of CHCP during the natural ripening period, beneficial to shorten fermentation time by functional microorganisms, and could enrich the desire flavors.

International Journal of Food Properties published new progress about Fruit ripening. 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

Hu, Kai published the artcileFruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis, Category: esters-buliding-blocks, the main research area is alc malolactic fermentation Lactobacillus brevis Saccharomyces cerevisiae Pichia fermentans.

As a group of wine lactic acid bacteria, Lactobacillus has gained growing interest in malolactic fermentation due to possessing diverse aroma-related enzymes. In this study, a Lactobacillus brevis 26 with high β-glucosidase activity was isolated, and co-inoculated with yeasts (Saccharomyces cerevisiae and Pichia fermentans) to characterize fruity aroma modifications in Merlot wine. Compared with the traditional inoculation (sequential inoculation of L. brevis 26 after alc. fermentation by yeasts), co-inoculation of the three species induced simultaneous alc. and malolactic fermentations, leading to a pronounced reduction in total fermentation duration. P. fermentans increased L. brevis 26 cell viability when co-fermented with the predominant species S. cerevisiae. Meanwhile, the β-glucosidase activity of L. brevis 26 elevated terpene contents, and P. fermentans induced the production of higher alc. acetates and fatty acid Et esters. Sensory anal. showed that co-inoculation-based wines had enhanced complexity of fruity aroma profiles associated with jammy and temperate fruity notes.

LWT–Food Science and Technology published new progress about Cell viability. 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

Utrilla-Vazquez, Marycarmen published the artcileAnalysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA, Synthetic Route of 106-32-1, the main research area is volatile compound maya cocoa during fermentation drying processes; 2-Heptanone (PubChem CID: 8051); 2-Methylbutanal (PubChem CID: 7284); 2-Nonanone (PubChem CID: 13187); Acetophenone (PubChem CID: 7410); Benzeneacetaldehyde (PubChem CID: 998); Benzonitrile (PubChem CID: 7505); Cocoa beans; Criollo and Trinitario; Fermented and unfermented; Furfural (PubChem CID: 7362); Isobutyl benzoate (PubChem CID: 61048); Trimethylpyrazine (PubChem CID: 26808); Volatile profile, aromatic quality; β-Myrcene (PubChem CID: 31253).

Fermented cocoa beans can be described as a complex matrix that integrates the chem. history of beans, their processing, and environmental factors. This study presents an anal. that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical anal. of Venn diagram and a multivariate Anal. of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcs. The differences in chem. composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcs., some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcs., ketones and hydrocarbons predominated.

Food Research International published new progress about Drying process. 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

Hosseini, Sayed Mostafa published the artcileViscosities of some fatty acid esters and biodiesel fuels from a rough hard-sphere-chain model and artificial neural network, Formula: C10H20O2, the main research area is viscosity fatty acid ester biodiesel fuel; rough hard sphere chain model artificial neural network.

This work addresses the prediction of dynamic viscosities of several fatty acid esters and biodiesel fuels using a semi-theor. model and artificial neural network as well. The semi-theor. model used rough hard-sphere theory for the correlation and prediction of dynamic viscosities. In this respect, a smooth hard-sphere-chain expression and a coupling parameter of translational-rotational motions were employed to develop the rough hard-sphere-chain scheme. The three mol. parameters as well as the liquid densities required in this model were taken from previously developed perturbed Yukawa-chain equation of state (Fluid Phase Equilibrium, 372 (2014) 105-112). Artificial neural network modeling employed a multilayer perceptron comprising one hidden layer and 21 neurons, managed according to the constructive approach. The performance of both semi-theor. and ANN model were checked by predicting dynamic viscosities over the temperature range within 283-393 K and pressures up to 140 MPa with the average absolute relative deviation of 3.10% (for 648 data points) and 0.91% (for 796 data points), resp. The ANN model developed herein, was trained, validated and tested for the set of data gathered, pointing that the efficiency of the neural network model was found excellent on the entire dataset.

Fuel published new progress about Biodiesel fuel. 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

Zhou, Dandan published the artcileCharacterization of soluble sugars, glycosidically bound and free volatiles in fresh-cut pineapple stored at different temperature, Synthetic Route of 106-32-1, the main research area is cut pineapple quality glycosidically bound volatiles soluble sugar glucosidase.

Glycosidically bound volatiles are important precursors of overall aromas in fresh-cut fruit and this bound volatile can be deglycosylated to free forms by the catalyzation of β-glucosidase. The profiles of sugars, free and bound volatiles of fresh-cut pineapple subjected to 4°;C and 20°C were investigated. Results showed that cutting induced the increase of total sugars and sucrose in fresh-cut pineapple compared with whole pineapple, but contents of total sugar and sucrose decreased along with the storage. Cutting promoted the increase of most free esters, aldehydes, ketones and lactones at 1 d. Correspondingly, most esters, aldehydes, ketones and lactones in bound from were decreased by cutting with the induction of β-glucosidase. Besides, most free volatiles exhibited increased trends at 1 d and then decreased afterwards. Most bound volatiles exhibited decreased trends during the storage. Furthermore, in 20°C stored fresh-cut pineapple, most free esters decreased sharply during 4 d storage, and odor flavors became the most abundant aromas, like isoamyl acetate, Et decanoate, Et octanoate, Et acetate, and ethanol. A total of 14 volatiles were identified in free and bound forms, and cutting inhibited the accumulations of these bound volatiles but boosted the emissions of these free volatiles, correspondingly.

Food Bioscience published new progress about Ananas comosus. 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

Zhang, Boqin published the artcileEffects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines, SDS of cas: 106-32-1, the main research area is Petit manseng wine fermentation Saccharomyces cerevisiae volatile compound; Aroma compounds; Dynamic changes; Indigenous non-Saccharomyces strains; Mixed fermentation; Petit Manseng wine.

The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains is becoming an effective way to achieve wine products with distinctive aromas. The purpose of this study was to further improve the wine aroma complexity through optimizing inoculation protocols of multi-starters. The three indigenous non-Saccharomyces strains (Torulaspora delbrueckii, Hanseniaspora vineae, and Lachancea thermotolerans) and their pairwise combinations (co-inoculation) were sequentially inoculated with S. cerevisiae in Petit Manseng grape must, resp. Results evidenced a higher divergence in aroma compounds produced by two different non-Saccharomyces species compared to single species. Especially for the combination of T. delbrueckii and L. thermotolerans, the concentrations of most Et esters were further increased, contributing to a higher score of pineapple note in agreement with sensory anal. Our results highlighted that the inoculation of more than one non-Saccharomyces species is a potential strategy to improve the aroma diversity and quality of industrial wines.

Food Chemistry published new progress about Ananas comosus. 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

Zhao, Guanjia published the artcileExperiment and correlation of the thermophysical properties for binary and ternary liquid mixtures of three fatty acid ethyl esters and n-dodecane, Category: esters-buliding-blocks, the main research area is fatty acid ethyl ester dodecane binary mixture thermophys property.

In present study, surface light scattering (SLS) was used for the simultaneous determination of liquid surface tension and kinematic viscosity of the binary and ternary mixtures of three fatty acid Et esters (FAEEs) and n-dodecane. The SLS apparatus was firstly checked with n-dodecane and a good agreement between our data and those from literatures could be found. By utilizing this apparatus, both properties were investigated in the temperature ranges between (308 and 413) K. Addnl., the liquid d. and refractive index were determined by a densimeter between (293 and 423) K and a refractometer from (278 to 358) K, resp. The thermophys. property data obtained in this study were correlated as polynomial equations of temperature and mole fraction of the pure components. This work provided the crucial thermophys. properties and the corresponding models in connection with the application in the design and optimization of the injection system of internal combustion engine (ICE).

Journal of Molecular Liquids published new progress about Binary mixtures. 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

Luo, Manli published the artcileEffect of Glycine Betaine Treatment on Aroma Production of ‘Nanguo’ Pears After Long-Term Cold Storage-Possible Involvement of Ethylene Synthesis and Signal Transduction Pathways, Synthetic Route of 106-32-1, the main research area is glycine betaine ethylene aroma nanguo storage signal transduction pathway.

Glycine betaine (GB) treatment is considered effective in preventing low ester production in cold-stored ‘Nanguo’ pears (Pyrus ussuriensis Maxim.). Here, the mechanism of GB on ethylene biosynthesis and signal transduction to accelerate esters accumulation was investigated. We observed a higher ethylene production in GB-treated ‘Nanguo’ pears than that in controls. Genes directly related to ethylene biosynthesis (PuACO1, PuACO2, and PuACS) and ethylene response factors (PuERF2, PuERF109-like, PuERF071-like, PuERF015, PuERF114, PuRAV1-like, and PuERF113-like) were upregulated during cold storage and subsequent shelf at room temperature, and pos. contributed to biosynthesis of esters. Moreover, it was found that pears treated with GB increased the content of GB by improving the activity and expression of choline monooxygenase and betaine dehydrogenase, whereas high GB content was pos. correlated with high ethylene production Collectively, these results suggested that triggering of the biosynthesis of ethylene and signal transduction pathways may be the mechanism responsible for the conservation of esters by GB treatment.

Food and Bioprocess Technology published new progress about Bioaccumulation. 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

Iniguez-Munoz, L. E. published the artcileThe production of esters and gene expression by Saccharomyces cerevisiae during fermentation on Agave tequilana juice in continuous cultures, COA of Formula: C10H20O2, the main research area is Saccharomyces Agave fermentation juice ester gene expression.

Volatile esters are formed during alc. fermentation, particularly that performed by yeasts. These compounds confer fruity attributes to drinks. Fermented beverages contain namely two groups of esters: acetate esters formed by alc. acetyltransferase enzymes (Atf1 and Atf2) and Et esters produced by the acyl-CoA ethanol O-acyltransferase enzymes (Eht1 and Eeb1), encoded by the ATF1, ATF2, EHT1 and EEB1 genes. The purpose of this study was to evaluate the effect of nitrogen addition, aeration and low temperatures on ester production during fermentation on Agave tequilana juice in a continuous system. Low temperatures increased Et esters production (4.5-fold) and enhanced the expression of the involved genes (more than 3.5-fold). Conversely, when compared to aeration, the effect was neg. as esters production decreased (75%) whereas the ATF1, ATF2 and EHT1 genes were repressed (0.6-, 0.8- and 0.4-fold, resp.). The results obtained during a continuous cultivation on Agave tequilana juice showed that production of esters occurred concomitantly with an increased gene expression, except for Et acetate. Therefore, the studied genes are not the only ones involved in its synthesis.

Revista Mexicana de Ingenieria Quimica published new progress about Agave tequilana. 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

Peng, Yaoyao published the artcileCompositional analysis and aroma evaluation of feijoa essential oils from New Zealand grown cultivars, Synthetic Route of 106-32-1, the main research area is Acca essential oil aroma volatile compound; GC-MS; HS-SPME-GC-O-MS; aroma active compounds; aroma profile; feijoa essential oil; hydro-distillation.

Feijoa is an aromatic fruit and the essential oil from feijoa peel could be a valuable byproduct in the juicing industry. An initial comparison of the essential oil extraction methods, steam-distillation and hydro-distillation, was conducted. The volatile compounds in the essential oils from four feijoa cultivars were identified and semi-quantified by GC-MS and the aroma active compounds in each essential oil were characterized using SPME-GC-O-MS. Hydro-distillation, with a material to water ratio of 1:4 and an extraction time of 90 min, was the optimized extraction method for feijoa essential oil. The Wiki Tu cultivar produced the highest essential oil yield among the four selected cultivars. A total of 160 compounds were detected, among which 90 compounds were reported for the first time in feijoa essential oils. Terpenes and esters were dominant compounds in feijoa essential oil composition and were also major contributors to feijoa essential oil aroma. Key aroma active compounds in feijoa essential oils were a-terpineol, Et benzoate, (Z)-3-hexenyl hexanoate, linalool, (E)-geraniol, 2-undecanone, 3-octanone, a-cubebene, and germacrene D. This is the first report on the optimization of the extraction method and the establishment of the aroma profile of feijoa essential oils, with a comparison of four New Zealand grown cultivars.

Molecules published new progress about Acca sellowiana. 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