Category: 106-32-1

Valasek, Pavel published the artcileComparison of contents of selected esters, higher alcohols and total content of polyphenolic substances in wines of the varieties ‘Chardonnay’ and ‘Riesling’ by vintage, Quality Control of 106-32-1, the main research area is wine polyphenols ester alc.

The content of individual sensory active substances in wine is an important parameter of wine evaluation concerning sensory attributes of wine. This article discusses the development of aromatic substances contents in wines of ‘Chardonnay’ and ‘Riesling’ grapes in five consecutive wine vintages (2008 to 2012) from the same vineyard track and processed using the same methods. Out of biol. active substances, the total content of phenolic substances was determined in the presented samples. In the individual samples, aromatic substances were analyzed using gas chromatog. with mass spectrometry (GC/MS). The concentration of 1 pentanol was the highest (82 to 292 mg/l). Isobutanol and 1 propanol followed. In ‘Chardonnay’, out of esters, the concentration Et acetate was the highest, followed by Et ester of caprylic acid and isoamyl acetate. ‘Riesling’ had characteristics of highly concentrated Et acetate, pentyl formate and Et caprylate. The total content of polyphenolic substances was in a range of 188 to 308 mg/l in ‘Chardonnay’ and 194 to 281 mg/l in ‘Riesling’. Average values in ‘Riesling’ were higher than in ‘Chardonnay’. The article documents that wines made from the same grape variety grown at the same vineyard track during similar climatic conditions and processed using the same techniques do not possess the same aromatic characteristics. Minor changes of individual factors may cause significant changes of a wine’s sensory quality.

Mitteilungen Klosterneuburg published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Yang, Yingdi published the artcileCorrelation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae, Formula: C10H20O2, the main research area is Saccharomyces simulated juice system aroma compound fermentation.

Key enzymes play a variety of vital roles in the metabolic pathways of aroma compounds during fermentation with yeasts. In this study, the activities of key enzymes and the contents of selected aroma compounds were determined during fermentation of a simulated juice system with Saccharomyces cerevisiae, and then correlation analyses on key enzyme activities and aroma compounds were performed. The results showed that pyruvic acid accumulated in large quantities with the rapid decrease in glucose during the early stage of fermentation and then decreased significantly. The key aroma compounds increased gradually during fermentation and then decreased slightly and fluctuated within a certain range at the later stage of fermentation Moreover, the activities of hexokinase (HK), 6-phosphofructokinase (PFK-1) and pyruvate kinase (PK) in glycolysis significantly increased with the consumption of glucose during fermentation, and there were significant pos. correlations between the key enzymes of glycolysis, while the glycolytic enzymes demonstrated no obvious correlations with pyruvate decarboxylase (PDC) and alc. dehydrogenase (ADH). PK and PDC were pos. correlated with the synthesis of pyruvic acid. PK also had significant pos. correlations with the formation of esters and alcs., but not fatty acids. ADH was significantly neg. correlated with the formation of Et caprylate and nerolidol.

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Lorenzini, Marilinda published the artcileAssessment of yeasts for apple juice fermentation and production of cider volatile compounds, Safety of Ethyl octanoate, the main research area is cider volatile compound apple juice fermentation production.

At present, yeasts suitable for apple juice fermentation to produce cider have received scarce attention with respect to wine yeasts. In this study, Saccharomyces and non-Saccharomyces strains were investigated for their capacity to ferment apple juice and to influence the volatile compound production in cider. In a first fermentation trial, seven out of 18 yeasts, belonging to Saccharomyces cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora osmophila, H. uvarum, Starmerella bacillaris and Zygosaccharomyces bailii, were selected according to their fermentative performance. The effects of these strains on the volatile composition of cider, produced in a second apple fermentation trial, were then evaluated. Significant differences on the production of alcs., esters and fatty acids were observed Large amounts of 2-phenylethanol were found in S. uvarum cider. Hanseniaspora uvarum was the greatest producer of hexyl and isoamyl acetate among non-Saccharomyces yeasts. Ciders were well discriminated by principal component anal. This study provides insights into the actual capacity to produce volatile compounds that the different yeast species that could be used in single or mixed apple juice fermentation for cider production

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Menci, R. published the artcileCheese quality from cows given a tannin extract in 2 different grazing seasons, Application In Synthesis of 106-32-1, the main research area is cheese quality tannin extract grazing season; cheese quality; dairy cow; grazing season; tannin.

The aim of the present study was to compare the effect of dietary tannins on cow cheese quality in 2 different grazing seasons in the Mediterranean. Two experiments were performed on 14 dairy cows reared in an extensive system. The first experiment took place in the wet season (WS), and the second experiment took place in the dry season (DS). In the WS and DS experiments, cows freely grazed green pasture or dry stubbles, resp., and the diet was supplemented with pelleted concentrate and hay. In both experiments, the cows were divided into 2 balanced groups: a control group and a group (TAN) receiving 150 g of tannin extract/head per day. After 23 d of dietary treatment, individual milk was collected, processed into individual cheeses, and aged 25 d. Milk was analyzed for chem. composition, color parameters, and cheesemaking aptitude (laboratory cheese yield and milk coagulation properties). Cheese was analyzed for chem. composition, proteolysis, color parameters, rheol. parameters, fatty acid profile, and odor-active volatile compounds Data from the WS and DS experiments were statistically analyzed sep. with an anal. of covariance model. In the WS experiment, dietary tannin supplementation had no effect on milk and cheese parameters except for a reduced concentration of 2-heptanone in cheese. In the DS experiment, TAN milk showed lower urea N, and TAN cheese had lower C18:1 trans-10 concentration and n-6:n-3 polyunsaturated fatty acid ratio compared with the control group. These differences are likely due to the effect of tannins on rumen N metabolism and fatty acid biohydrogenation. Dietary tannins may differently affect the quality of cheese from Mediterranean grazing cows according to the grazing season. Indeed, tannin bioactivity on rumen metabolism seems to be enhanced during the dry season, when diet is low in protein and rich in acid detergent fiber and lignin. The supplementation dose used in this study (1% of estimated dry matter intake) had no detrimental effects on cheese yield or cheesemaking parameters. Also, it is unlikely that sensorial characteristics would be affected by this kind of dietary tannin supplementation.

Journal of Dairy Science published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Nardi, Tiziana published the artcileManaging wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine, Safety of Ethyl octanoate, the main research area is Torulaspora Oenococcus fermentation red Barbera wine.

The use of selected starter cultures for grape must fermentation is nowadays practiced in most wine regions of the world, and as the range of available microorganisms increases this gives winemakers the possibility to increase biodiversity in guided fermentations Nevertheless, little information is available regarding the oenol. use of Saccharomyces and non-Saccharomyces yeasts in combination with lactic acid bacteria. The present study evaluates the effect of the inoculation of a non-Saccharomyces yeast, Torulaspora delbrueckii, in an alc. fermentation (in combination with a Saccharomyces starter), together with different modalities of malolactic fermentation management (co-inoculation, sequential inoculation and no inoculation of an Oenococcus oeni starter), on the quality of a red Barbera wine. The fermentation dynamics were verified and the final wine properties were evaluated in terms of physico-chem. composition determined by 1H-NMR, free volatile compounds measured by GC-MS and organoleptic characteristics assessed via sensory anal. Overall, the results show that the joint employment of non-Saccharomyces yeasts did not delay alc. nor malolactic fermentation progress, did not interfere with the pos. effect of the co-inoculation of malolactic bacteria (beneficial for both fermentation length and for the chem., aromatic and sensory properties of wine) and enabled the production of wines with a more intense color.

European Food Research and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Liguori, Loredana published the artcileImpact of dealcoholization on quality properties in white wine at various alcohol content levels, Related Products of esters-buliding-blocks, the main research area is white wine Falanghina dealcoholization quality property alc; Aroma; Dealcoholization; Low alcohol content; Membrane; Osmotic distillation; Wine.

The reduction of alc. content in wines has two main objectives, the former is decreasing the wines’ strength and the latter is producing new low alc. beverages. To accomplish the latter, in this study, we focused on the dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alc. content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p < 0.05) in total phenols, flavonoids, organic acids and total acidity were observed among the wine samples at different alc. content levels. On the contrary, the volatile compounds content decreased with increasing alc. removal. Specifically, almost 50% of higher alcs. with acids and lactones were preserved in dealcoholized wine at 9.8 vol% alc. content, but this percentage reduced to 30% in the sample at 6.8 vol%, and was even lower in the dealcoholized wine with lower alc. content. It was argued that the transport of volatile compounds through the membrane, beside the membrane selectivity, is highly correlated with the Henry constant (R2 > 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odor, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alc.-free wine-based beverage with enhanced odor and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.

Journal of Food Science and Technology (New Delhi, India) published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Celebi Uzkuc, Nesrin Merve published the artcileEffects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts, Name: Ethyl octanoate, the main research area is fermentation Karalahna Cabernet Sauvignon young red wine volatile compound.

The purposes of the present study were to evaluate the volatile compounds and sensory characteristics of young red wines produced by spontaneous and inoculated fermentations of Karalahna (KL) and Cabernet Sauvignon (CS) grapes and to identify the yeasts responsible for spontaneous fermentation by mol. methods. A total of 28 volatile compounds in KL wines and 35 compounds in CS wines were identified and quantified by GC-MS. The concentration of higher alcs. and esters differed significantly among spontaneously fermented and inoculated wines. Spontaneous fermentation resulted in greater amount of higher alcs. in KL wines, while inoculated wines had greater amount of higher alcs. in CS wines. Spontaneously fermented KL and CS wines showed greater amounts of esters than inoculated wines. KL wines obtained by spontaneous fermentation had significantly higher scores than inoculated wines based on fruity and green aromas, body and overall impression. Spontaneously fermented CS wines were found significantly higher in fruity and floral aromas than inoculated wines.

European Food Research and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Senkarcinova, Bara published the artcileProbiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii, Product Details of C10H20O2, the main research area is Saccharomyces probiotic growth alc free beer fermentation RSM.

For brewers, alc.-free beers (AFBs) are an economically attractive segment of the beer market. At the same time, it is a category of beer that allows breweries to offer innovative products to customers. So far, the use of probiotic yeast in AFB production has not been studied. In this work, the growth characteristics of probiotic yeast in the presence of wort sugars, ethanol and iso-α-bitter acids were quantified. The highest specific growth rate (μ) of probiotic yeast was observed on glucose (0.44 ± 0.03 1/h at 30 °C), while on maltose and maltotriose it was lower by 34 and 89%, resp. Ethanol (5% volume/volume) and iso-α-bitter acids (50 IBU) decreased μ on glucose (30 °C) by 20 and 23%, resp. Response surface methodol. was used to identify the main fermentation conditions affecting the formation of esters and higher alcs. Statistical anal. of the exptl. data revealed that the fermentation temperature and pitching rate had the most significant effects on flavor formation. High pressure processing was shown to be a suitable method for inactivating the probiotic yeast.

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Benucci, Ilaria published the artcileNovel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile, SDS of cas: 106-32-1, the main research area is green beer fermentation calcium alginate chitosan sensory property Saccharomyces; Calcium alginate–chitosan microcapsules; Green beer; Kinetic of oxygen consumption; Primary alcoholic fermentation; Sensory profile; Volatile compounds.

The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a com. brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosan-calcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alc. fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The phys.-chem. parameters of beer (i.e. pH, alc. content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS anal., significantly differed in terms of terpenes, esters and alcs. content, thus proving that the yeast-inoculating form may typify the odor and flavor descriptors of the green beer.

Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Wang, Na published the artcileCharacterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics, HPLC of Formula: 106-32-1, the main research area is Chinese rice wine aging volatile organic compound; Chinese rice wine; aging markers; cluster analysis; principal components analysis; volatile organic compounds.

BACKGROUND : There is a close relationship between certain ‘aging markers’ in wine and the wine’s age. This study aimed to characterize all extracted aging markers in Chinese rice wine and distinguish the ages of Chinese rice wine using principal component anal. (PCA) and cluster anal. (CA). RESULTS : A total of 49 potential aging markers (P ≤ 0.05*) were extracted from 71 volatile organic compounds (VOCs) in Chinese rice wine across a range of seven different ages. Of all 49 extracted aging markers, all furans, 2/3 aldehydes and ketones maintained significantly increasing levels with age (P ≤ 0.01**), especially sotolon (0.981**) and acetophenone (0.951**). On the other hand, all sulfides decreased significantly (P ≤ 0.01**). Changes in vanillin, guaiacol, 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG) also suggested a potential synthesis during the aging process. The results of PCA and CA demonstrated that Chinese rice wines with different ages could be clearly distinguished from each other, which was consistent with the evolution of the 49 aging markers during the aging process. CONCLUSION : These 49 potential ‘aging markers’ successfully distinguished ages using PCA and CA. Our results therefore throw light on the characterization of VOCs during Chinese rice wine aging, and provide a quant. basis for discriminating the ages of Chinese rice wine.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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