Category: 106-32-1

Yu, Haiyan published the artcileCharacterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry, SDS of cas: 106-32-1, the main research area is Chinese rice wine volatile profile 2D GC MS; Chinese rice wine; comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry; surrogate odor activity value; volatile compounds.

BACKGROUND : Chinese rice wine (CRW) is a kind of traditional fermentation wine in China. Aged CRW is more popular among consumers owing to its harmonious and pleasant flavor. The volatile profile of CRW has been extensively studied using gas chromatog./mass spectrometry (GC/MS). However, flavor components in CRW are far richer than those detected by GC/MS. To obtain more information about the volatile profile of fresh (5-yr) and aged (10-yr) CRW, a method based on comprehensive two-dimensional gas chromatog. coupled to quadrupole mass spectrometry (GC×GC/qMS) was developed. The major volatile compounds contributing to the characteristic aroma of fresh and aged CRW were identified by surrogate odor activity value (OAV). RESULTS : Ninety-eight volatile compounds were detected in the 5-yr CRW samples and 107 in the 10-yr samples by GC×GC/qMS. The numbers of compounds detected by GC×GC/qMS for the 5-yr and 10-yr samples were 71.4 and 65.4% higher than those detected by GC/MS. The aged wine had a more complex volatile profile than the fresh wine, with an increase in esters and aldehydes and a decrease in alcs. and organic acids. There were 22 volatile compounds with surrogate OAV > 1. Nine were the potent key aroma compounds in CRW: Et isovalerate (OAV 500-33 500), Et butyrate (OAV 84-334), Et isobutyrate (OAV 49-170), 2-nonenal (OAV 20-100), Et heptanoate (OAV 1-74), Et hexanoate (OAV 60-77), phenylethyl alc. (OAV 2-18), benzaldehyde (OAV 28-30) and hexanal (OAV 4-11). CONCLUSION : GC×GC/qMS showed better separation than GC/MS. The presented GC×GC/qMS method was suitable for characterization of the volatile profile of CRW. © 2019 Society of Chem. Industry.

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, SDS of cas: 106-32-1.

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

Yang, Xue published the artcileDownregulation of EHT1 and EEB1 in Saccharomyces cerevisiae alters the ester profile of wine during fermentation, Name: Ethyl octanoate, the main research area is EHT1 EEB1 Saccharomyces wine fermentation allele; EEB1; EHT1; Fermentation esters; decrease of gene expression level; diploid wine yeast EC1118.

EHT1 and EEB1 are the key Saccharomyces cerevisiae genes involved in the synthesis of Et esters during wine fermentation We constructed single (Δeht1, Δeeb1) and double (Δeht1Δeeb1) heterogenous mutant strains of the industrial diploid wine yeast EC1118 by disrupting one allele of EHT1 and/or EEB1. In addition, the aromatic profile of wine produced during fermentation of simulated grape juice by these mutant strains was also analyzed. The expression levels of EHT1 and/ or EEB1 in the relevant mutants were less than 50% of the wild-type strain when grown in YPD medium and simulated grape juice medium. Compared to the wild-type strain, all mutants produced lower amounts of Et esters in the fermented grape juice and also resulted in distinct Et ester profiles. ATF2, a gene involved in acetate ester synthesis, was expressed at higher levels in the EEB1 downregulation mutants compared to the wild-type and Δeht1 strains during fermentation, which was consistent with the content of acetate esters. In addition, the production of higher alcs. was also markedly affected by the decrease in EEB1 levels. Compared to EHT1, EEB1 downregulation had a greater impact on the production of acetate esters and higher alcs., suggesting that controlling EEB1 expression could be an effective means to regulate the content of these aromatic metabolites in wine. Taken together, the synthesis of Et esters can be decreased by deleting one allele of EHT1 and EEB1 in the diploid EC1118 strain, which may modify the ester profile of wine more subtly compared to the complete deletion of target genes.

Journal of Microbiology and Biotechnology 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

Agarbati, Alice published the artcileEcological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery, Safety of Ethyl octanoate, the main research area is Saccharomyces ethyl hexanoate hexanol octanoate organic winery spontaneous fermentation.

The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the dynamics of a native Saccharomyces cerevisiae population was investigated in an organic winery. In this regard, the occurrence and the persistence of native S. cerevisiae were evaluated in the vineyard and winery and during spontaneous fermentation of two nonconsecutive vintages. From a total of 98 strains, nine different S. cerevisiae biotypes were identified that were distributed through the whole winemaking process, and five of them persisted in both vintages. The results of the oenol. characterization of the dominant biotypes (I and II) show a fermentation behavior comparable to that exhibited by three common com. starter strains, exhibiting specific aromatic profiles. Biotype I was characterized by some fruity aroma compounds, such as isoamyl acetate and Et octanoate, while biotype II was differentiated by Et hexanoate, nerol, and β-damascenone production also in relation to the fermentation temperature These results indicate that the specificity of these resident strains should be used as starter cultures to obtain wines with distinctive aromatic profiles.

Fermentation 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

Xiao, Yang published the artcileCharacterization and formation mechanisms of viable, but putatively non-culturable brewer’s yeast induced by isomerized hop extract, Name: Ethyl octanoate, the main research area is Saccharomyces catalase transcriptomics oxidoreductase ABC transporter mRNA gene ontol.

In this study, the formation and resuscitation of a viable, but putatively non-culturable (VPNC) brewer’s yeast under various concentrations of isomerized hop extracts were investigated. The isomerized hop extract (300 mg/L) treatment for 2 h completely induced yeast cells into the VPNC state. The VPNC cells incubated on YPD agars containing catalase (2500 U/plate) recovered their culturability within three days. Notably, the VPNC yeast had significantly lower fermentation efficiency during wort fermentation than the normal yeast, yielding lower ethanol contents. Beer produced by the VPNC yeast contained significantly fewer aromatic alcs. and esters. However, no significant differences were observed in the fermentation performance and the formation of flavor volatiles between the normal and resuscitated yeast. Our transcriptomic anal. further showed that the genes involved in the carbohydrate and amino acid metabolism, DNA replication, and cell division were downregulated in VPNC cells. Conversely, the TCA cycle, ABC transporter, organic acid metabolism, and oxidoreductase activities were increased. Moreover, we confirmed that Yap1 gene deletion suppressed the entry of yeast cells into the VPNC state. Overall, the increased survival ability, inhibited cell division, and reduced metabolic activity in the yeast might lead to the induction of an isomerized hop extract-induced VPNC state.

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, Name: Ethyl octanoate.

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

Day, M. P. published the artcileEffect of passive oxygen exposure during pressing and handling on the chemical and sensory attributes of Chardonnay wine, Synthetic Route of 106-32-1, the main research area is grape juice Chardonnay wine production oxygen food processing fermentation.

Background and Aims : The significance of oxygen in winemaking has been well established, but knowledge gaps exist regarding the extent and impact passive oxygenation has on chem. and sensory properties during the initial stages. Methods and Results : Using in-press oxygen monitors, controlling oxygen exposure during the earliest stages of grape processing was shown to be highly effective. This work demonstrated that pressing management has far more impact on wine composition than handling management; the earliest and highest exposure to oxygen has the most profound impact on the composition of the resulting wine compared to the lower levels of repeated exposure typical of normal handling procedures. Furthermore, control of oxygen exposure during post-pressing operations offers the possibility of modulating specific classes of compounds, described in sensory anal. as floral and confection. Conclusions : Significant modulation of aromatic, phenolic and protein profiles of wine occurred through controlling oxygen exposure during the earliest stages of grape processing. Significance of the Study : This work shows the possible stylistic potential and limitations of oxygen control, albeit with investment in press technol. The understanding of the relative influence of processing variables assessed in this work can be immediately applied by winemakers.

Australian Journal of Grape and Wine Research 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, Synthetic Route of 106-32-1.

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

Bekker, M. Z. published the artcileComparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines, Safety of Ethyl octanoate, the main research area is Shiraz wine aroma remediation.

Background and Aims : Winemakers utilize various remediation strategies for decreasing ‘reductive’ characters in wine. In this study, the relative effectiveness of five strategies for remediation of ‘reductive’ aroma was compared in a Shiraz wine. Methods and Results : At the onset of the development of ‘reductive’ aromas during Shiraz fermentation, each ferment was treated with a unique remediation strategy: DAP addition; macro-oxygenation; copper fining; a combination of macro-oxygenation and copper fining; or the addition of fresh lees from a donor wine. While a relatively small difference in volatile sulfur compounds was found between treatments, copper fining, lees and DAP addition produced wines with elevated ‘reductive’ characters at certain time-points post-bottling; while macro-oxygenation or macro-oxygenation with copper produced wines with a low sensory score for ‘reduction’-related attributes. Conclusions : Macro-oxygenation during fermentation was the most effective remediation strategy. Lees addition, and to a lesser extent, copper fining and DAP addition, diminished fruit attributes and produced wines with noticeable ‘reductive’ characters. Significance of the Study : Macro-oxygenation during fermentation produced wines with the lowest ‘reduction’-related attributes while enhancing ‘fruity’ attributes. This work also highlighted the compositional effects of each type of remediation treatment.

Australian Journal of Grape and Wine Research 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

Lukic, Katarina published the artcileEffects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine, Recommanded Product: Ethyl octanoate, the main research area is Vitis Cabernet Sauvignon phenolics wine aging high power ultrasound; Antioxidants; Artificial neural network (ANN); High power ultrasound (HPU); Ultrasonic bath; Ultrasonic probe; Wine quality.

In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 mo of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chem. composition of wine. In the case of the ultrasonic probe treatment, similar effect was achieved primarily by a larger probe diameter as well as lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 mo of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging.

Ultrasonics Sonochemistry 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, Recommanded Product: Ethyl octanoate.

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

Perez-Magarino, Silvia published the artcileVolatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines, SDS of cas: 106-32-1, the main research area is Tempranillo red sparkling wine volatile composition.

The aim of this work was to study oenol. techniques to obtain adequate base wine for red sparkling wine elaboration. Four winemaking techniques were carried out: pre-fermentative cold maceration with dry ice and delestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. Their effect on oenol. parameters, volatile composition, foam and sensory characteristics was valuated. Reduction of sugar content and partial dealcoholisation allow obtaining base wines with more adequate alc. content. No differences were found between the oenol. parameters during the ageing time. Pre-fermentative cold maceration and partial dealcoholisation had a greater influence on the volatile composition of the base and red sparkling wines. Oenol. technique did not affect the foam instrumental parameters. Red sparkling wines from premature grapes showed higher vegetal aromas, and pre-fermentative cold maceration the best foam sensory descriptors.

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, SDS of cas: 106-32-1.

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

Yin, Hua published the artcileImproving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries (Rubus idaeus L.), Quality Control of 106-32-1, the main research area is Rubus oxidative stability sensory properties beer.

Red raspberry has attracted great interest due to its inherent antioxidant, anticarcinogenic, and antihyperglycemic effects. To brew a beverage with high antioxidant capacity and desirable sensory characteristics (malty aroma, hop aroma, fruit flavor, freshness, fullness, sweetness, sourness, and bitterness), dried red raspberries (Rubus idaeus L.) (30 g L-1 wort) were added to beer at different stages of the brewing process (beginning of boiling, before fermentation, before conditioning) and compared to a control without added dried fruits. The beer was fermented with Saccharomyces cerevisiae for 7 days at 18°C followed by a secondary fermentation of 3 days at 20°C. The main physicochem. attributes (original gravity, ethanol content, pH, color, colloidal haze, viscosity, bitterness, diacetyl, acetaldehyde, higher alcs., and esters), sensory characteristics, and major bioactive compounds were determined A decline in pH and an increase in color were observed in the raspberry beers. Adding dried fruits at the beginning of boiling imparted the highest oxidative stability and total phenolic and flavonoid content (696 mg GAE L-1 and 510 mg QE L-1, resp.). Sensory anal. revealed that the most preferred product according to appearance, flavor, and taste was the beer with dried fruits added at the beginning of boiling.

Journal of the American Society of Brewing Chemists 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

Joran, Alexis published the artcileMultiparametric Approach to Interactions between Saccharomyces cerevisiae and Lachancea thermotolerans during Fermentation, Safety of Ethyl octanoate, the main research area is Saccharomyces cerevisiae Lachancea thermotolerans fermentation.

The aim of a significant part of current wine technol. research is to better understand and monitor mixed culture fermentations and optimize the microbiol. processes and characteristics of the final wine. In this context, the yeast couple formed by Lachancea thermotolerans and Saccharomyces cerevisiae is of particular interest. The diverse results observed in the literature have shown that wine characteristics are dependent on both interactions between yeasts and environmental and fermentation parameters. Here, we took a multiparametric approach to study the impact of fermentation parameters on three different but related aspects of wine fermentation: population dynamics, fermentation, and volatile compound production An exptl. design was used to assess the effects of four independent factors (temperature, oxygenation, nitrogen content, inoculum ratio) on variables representing these three aspects. Temperature and, to a lesser extent, oxygenation and the inoculum ratio, were shown to constitute key factors in optimizing the presence of Lachancea thermotolerans during fermentation The inoculum ratio also appeared to greatly impact lactic acid production, while the quantity of nitrogen seemed to be involved more in the management of aroma compound production These results showed that a global approach to mixed fermentations is not only pertinent, but also constitutes an important tool for controlling them.

Fermentation 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