Category: 106-32-1

Liu, Fangtian published the artcileChanges of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars, Product Details of C10H20O2, the main research area is terpenoid blueberry wine volatile alc fermentation.

Aroma is one of the most important aspects to determine the wine quality and its market value. Changes of volatile profiles and terpenoid precursors were monitored for blueberry wines made from two different southern high bush cultivars (Misty and O’Neal) during the alc. fermentation using solid phase microextraction-gas chromatog.-quadrupole time of flight-mass spectrometry (SPME-GC-QTOF-MS). Volatile profile of the wine significantly changed as a function of time during fermentation, which was due to the gradual reduction of C6 compounds, extraction and hydrolysis of terpenoids precursors, and generation of esters and alcs. Misty samples contained higher amount of terpenoids compared to the O’Neal samples during the whole fermentation process. E-asarone and Me isoeugenol were only detected in O’Neal samples. Myrtenol, E-carveol and borneol were presented mainly as bound form, while other terpenoids mainly as free form in the final wines, indicating the different resistance of the glycoside to acid hydrolysis during fermentation

LWT–Food Science and Technology published new progress about Acid hydrolysis. 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

Roppongi, Takao published the artcileSolubility and mass transfer coefficient of oxygen through gas- and water-lipid interfaces, Formula: C10H20O2, the main research area is gas water lipid interface oxygen solubility mass transfer; Henry’s constant; fatty acid; mass transfer coefficient; oxidation; vegetable oil.

The solubility of oxygen and its transfer rate to the lipid phase play important roles in lipid oxidation, which affects the taste and safety of lipid-containing foods. In this study, we measured the Henry’s constants (solubility) of oxygen for fatty acids, fatty acid esters, and triacylglycerols (TAGs; vegetable oils), as well as the mass transfer coefficients of oxygen at the gas- and water-lipid interfaces. The constants and coefficients were estimated by analyzing the change over time in the oxygen partial pressure or concentration in the closed container based on the mass balance equations of oxygen in the gas and liquid phases. The constant for water obtained by the method used in this study was in agreement with the previously reported value to confirm the validity of the method. The constants for lipids depended on the lipid type, and were higher in the order of fatty acid ester, fatty acid, and TAG. That is, the solubility of oxygen decreased in this order. For all lipids, the constant increased as the number of carbon atoms in the fatty acid chain increased. The constants for fatty acids and their esters were linearly correlated with the enthalpies of evaporation of the lipids. The mass transfer coefficients of oxygen at the gas-liquid interface were on the order of 10-5 m/s for water and Me dodecanoate and of 10-6 m/s for TAG (rapeseed oil). The coefficient at the water-lipid interface was on the order of 10-6 m/s. The Henry’s constants (solubility) and transfer rate of oxygen to the lipid phase, fatty acids, fatty acid esters, and triacylglycerols (TAG) were measured. The lipids solubilized three to five times more oxygen than water, and mass transfer rate of oxygen at gas- and water-lipid interfaces were almost same. The constants for fatty acids and fatty acid esters were linearly correlated to their enthalpies of evaporation, and this correlation is expected to be useful for estimating the Henry’s constants for other fatty acids and their esters.

Journal of Food Science published new progress about Cottonseed (oil). 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

Li, Zekun published the artcileCo-expression network analysis uncovers key candidate genes related to the regulation of volatile esters accumulation in Woodland strawberry, Recommanded Product: Ethyl octanoate, the main research area is network analysis candidate gene volatile ester strawberry; ERF gene; Fruit; Hawaii4; Ruegen; Transcription; WGCNA.

Main conclusion: FveERF (FvH4_5g04470.1), FveAP2 (FvH4_1g16370.1) and FveWRKY (FvH4_6g42870.1) might be involved in fruit maturation of strawberry. Overexpression of FveERF could activate the expression of AAT gene and ester accumulation. Volatile esters play an important role in the aroma of strawberry fruits, whose flavor is the result of a complex mixture of various esters. The accumulation of these volatiles is closely tied to changes in metabolism during fruit ripening. Acyltransferase (AAT) is recognized as having a significant effect in ester formation. However, there is little knowledge about the regulation network of AAT. Here, we collected the data of RNA-seq and headspace GC-MS at five time points during fruit maturation of Hawaii4 and Ruegen strawberry varieties. A total of 106 volatile compounds were identified in the fruit of woodland strawberries, including 58 esters, which occupied 41.09% (Hawaii4) or 33.40% (Ruegen) of total volatile concentration Transcriptome anal. revealed eight transcription factors highly associated with AAT genes. Through the changes in esters and the weight co-expression network anal. (WGCNA), a detailed gene network was established. This demonstrated that ERF gene (FvH4_5g04470.1), AP2 gene (FvH4_1g16370.1) and one WRKY gene (FvH4_6g42870.1) might be involved in expression of AAT genes, especially ERF genes. Overexpression of FveERF (FvH4_5g04470.1) does activate expression of AAT genes and ester accumulation in fruits of strawberry. Our findings provide valuable clues to gain better insight into the ester formation process of numerous fruits.

Planta published new progress about Fragaria ananassa. 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

Sozeri Atik, Didem published the artcileThe determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin, Computed Properties of 106-32-1, the main research area is Tulum cheese ripening volatile profile goatskin Turkey.

Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats’ milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum cheeses. The volatile components and physicochem. properties of Tulum cheese were determined Traditional Tulum cheese was sampled on days 7, 15, 30, 60, 90, and 180 and specimens examined in terms of dry matter, pH, titratable acidity, fat, protein (percentage) and volatile compounds A total of 36 volatile compounds were identified using solid-phase microextraction during ripening of the Tulum cheese samples. They were composed of different chem. groups; carboxylic acids, alcs., esters, ketones, aldehydes, terpenes, and hydrocarbons. Results revealed that acetic acid, 2,3-butanediol, Et acetate, and α-pinene were found as the dominant volatiles in the samples.

International Dairy Journal published new progress about Acidity function. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.

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

Elpa, Decibel P. published the artcileRapid Extraction and Analysis of Volatile Solutes with an Effervescent Tablet, SDS of cas: 106-32-1, the main research area is effervescent tablet carbon dioxide volatile extraction.

Extraction of volatile compounds from complex liquid matrixes is a critical step in volatile compound anal. workflows. Recently, green chem. principles are increasingly implemented in extraction processes. Some of the available approaches are solvent-free but still require concentration or trapping of analytes. Here, we propose effervescent tablet-induced extraction (ETIE) as a method of transferring volatile/semivolatile compounds from liquid matrixes to the gas phase for anal. This technique relies on the release of carbon dioxide produced in situ during a neutralization reaction, which occurs when a tablet is inserted into an aqueous sample matrix. In this process, many bubbles of carbon dioxide are instantly formed in the sample matrix. The bubbles rapidly extract and liberate volatile compounds from the sample. The gaseous effluent is then immediately transferred to a detector (atm. pressure chem. ionization mass spectrometry (MS) or gas chromatog. (GC) hyphenated with MS). ETIE-GC-MS can be used for anal. of volatile compounds present in real samples. The method was validated for anal. of selected Et esters present in a yogurt drink. The calibration data set was linear over a range from 5 × 10-7 to 1 × 10-5 M. The limits of detection ranged from 1.51 × 10-7 to 6.82 × 10-7 M, while the recoveries ranged from 71 to 118%. Inter- and intraday precision of selected Et esters in aqueous solution was satisfactory (relative standard deviation, 3.6-18.3%). Furthermore, it is shown that ETIE improves the performance of headspace solid-phase microextraction while eliminating the need for heating and shaking samples.

Analytical Chemistry (Washington, DC, United States) published new progress about Aloe barbadensis. 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

Liu, Pei-Tong published the artcileComparing the effects of different unsaturated fatty acids on fermentation performance of Saccharomyces cerevisiae and aroma compounds during red wine fermentation, Name: Ethyl octanoate, the main research area is Saccharomyces unsaturated fatty acid aroma red wine fermentation; Saccharomyces cerevisiae; linoleic acid; oleic acid; red wine; volatile aroma compounds; α-linolenic acid.

To understand the individual enol. function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alc. fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcs. (1-hexanol) and higher alcs. (iso-Bu alc. and 2,3-butanediol). UFAs additions were unfavorable for Et esters formation, except for an increment of Et hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as BAT1, BAT2, PDC1, PDC5, PDC6, ACC1, FAS1, ATF1, EEB1, and EHT1 were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enol. functions and they could generate different aromatic profiles. Thus, besides concentrations, it is essential to consider the types of UFAs when applying the strategy to adjust UFAs contents to modulate the aromatic quality of wines.

Molecules published new progress about Cell proliferation. 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

Cortes-Martinez, Fernando published the artcileThe ripeness stage but not the cultivar influences the attraction of Anastrepha obliqua to guava, Recommanded Product: Ethyl octanoate, the main research area is ripeness Anastrepha obliqua guava fruit volatile electroantennog detector.

The West Indian fruit fly, Anastrepha obliqua (Macquart), infests a wide diversity of tropical fruit. Previous studies suggest that A. obliqua adults are attracted to volatile compounds common in different hosts. However, to date, most studies have used ripe fruit for the identification of attractive compounds In this study, we investigated the attraction of sexually mature A. obliqua females and males to two cultivars and three ripening stages of guava. We also identified the attractive compounds to A. obliqua by combined gas chromatog.-electroantennog. detector (GC-EAD) and gas chromatog.-mass spectrometry (GC-MS) and evaluated the biol. activity of the identified compounds in field-cage tests. We found that individuals of both sexes of A. obliqua showed no preference to the volatiles of either of the two cultivars of guava evaluated. In contrast, flies were more attracted to ripe and half-ripe fruit than to unripe ones. GC-EAD analyzes of extracts of ripe “”Creole”” or “”Thai”” cultivars identified six compounds that elicited antennal responses by A. obliqua females and males. The compounds were identified by GC-MS as Et butyrate, cis-3-hexen-1-ol, Et hexanoate, cis-3-hexenyl acetate, Et benzoate, and Et octanoate. Half-ripe guava emit Et butyrate, cis-3-hexen-1-ol, Et hexanoate, and cis-3-hexenyl acetate, while only traces of cis-3-hexenyl-acetate were found in unripe guava. Field-cage tests with synthetic standards confirmed that the compounds identified are responsible for the attraction of A. obliqua flies to ripe guava.

Chemoecology published new progress about Anastrepha obliqua. 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

Veloso, Ronice Alves published the artcileChemical composition and bioactivity of essential oil from Morinda citrifolia L. fruit, Synthetic Route of 106-32-1, the main research area is Morinda fruit essential oil chem composition.

Morinda citrifolia has aroused the interest of several research institutions due to its pharmacol. properties. The compounds biosynthesized can be explored as an alternative for control measures of plant pathogens causing leaf lesions in maize. The study aim at evaluating the potential effects of essential oil obtained from ripe fruits of M. citrifolia on Bipolaris maydis and Exserohilum turcicum isolated from maize plants. Ripe fruits were subjected to extraction of essential oil by hydrodistillation method and chem. composition was determined by gas chromatog./mass spectrometry. The yield of essential oil was 0.17% (v/w), and the main constituents identified were octanoic acid constitutes 82.2%, hexanoic acid 8.3%, 3-methylbutyl octanoate 4.2%, and Et etanoate 2.5%. Mycelial growth control in vitro and in vivo of B. maydis and E. turcicum spots diseases in maize plants was evaluated and the fruit of M. citrifolia was found to have potential essential oil with fungicidal activity at concentration 0.25%. With area under the disease progress curve (AUDPC) values lower than those observed in treatments with fungicide, the preventive control of leaf spot in B. maydis plants using essential oil of M. citrifolia showed biol. activities and therefore a source of mols. to be exploited that can minimize the severity of diseases.

Journal of Medicinal Plants Research published new progress about Aerosol fungicides. 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

Wang, Limei published the artcileChanges in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage, Recommanded Product: Ethyl octanoate, the main research area is Agaricus bernardii flavor cell wall metabolism EMAP storage.

To clarify the dynamic changes of cell wall metabolism and flavor components in Agaricus bernardii packed with the packaging materials during storage. The polyethylene (PE), poly (butylene adipate-co-terephthalate)/ poly (L-lactic acid) (ECFPLA) and PBAT/PLLA/ hydrophobic silica (ECFPLASiO2) with a different gas/water vapor permeability were used as equilibrium modified atm. packaging (EMAP) materials, and an appropriate gas concentration [O2 (0.01-0.03%), CO2 (4.58-6.62%)] was created inside the ECFPLASiO2 packaging, which led to Agaricus bernardii with higher level of cell wall components and lower level of cell wall degrading enzymes during the storage period. For the first time application of HS-SPME-GC-MS on an extract from fresh Agaricus bernardii. The results showed that volatile compounds of fresh Agaricus bernardii mainly consists of alcs., ketones and aldehydes, with 3-octanol, 3-octanone, 1-octene-3-alc. and phenylcarbinol being most abundant compounds During the storage time, the varieties and content of volatile compounds were changed in all treatments. Alcs., aldehydes, hydrocarbons and esters contents increased during the storage while ketones declined. Among all treatment groups, ECFPLASiO2 group showed higher most abundant compounds and organic acid content. The results suggest that ECFPLASiO2 film could be used to reduce the changes in cell walls and flavor components after harvest and extend the shelf life of Agaricus bernardii.

Food Packaging and Shelf Life published new progress about Agaricus bernardii. 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

Lee, S.-B. published the artcileEffect of inoculation strategy of non-Saccharomyces yeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines, Product Details of C10H20O2, the main research area is Campbell grape wine aroma non Saccharomyces yeat fermentation analysis.

Background and Aims : Wine made from the Campbell Early grape cultivar has less flavor than wine made from European grape cultivars. The aim of this study was to investigate the individual fermentation characteristics of several non-Saccharomyces yeasts for improving the aroma of Campbell Early wine. Methods and Results : Nine species of non-Saccharomyces yeasts were used as wine starters in single or co-fermentation with Saccharomyces cerevisiae. Several fermentation characteristics and physiol. properties were investigated. Volatile higher alc. and ester compounds were also analyzed by GC/MS and by principal component anal. Single-fermented wines showed different fermentation kinetics, whereas co-fermented wines showed similar, but slightly different, fermentation kinetics depending on their ethanol tolerance. Principal component anal. indicated that the composition of both volatile higher alcs. and esters was distinguishable between single and co-fermented wines, but volatile esters in co-fermented wines were more widely distributed compared to that in single fermented wines. Conclusions : The fermentation kinetics of each strain was different. Volatile esters were more affected by co-fermentation than volatile higher alcs., which were produced during the early phase of fermentation Moreover, interactions among the various volatile aromatic compounds affected the final wine aroma. Significance of the Study : These findings could provide valuable information to researchers and winemakers on the enhancement of wine aroma using non-Saccharomyces yeasts.

Australian Journal of Grape and Wine Research published new progress about Candida quercitrusa. 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