Category: 106-32-1

Sevindik, Onur published the artcileGrape seed oil volatiles and odor activity values: a comparison with Turkish and Italian cultivars and extraction methods, Recommanded Product: Ethyl octanoate, the main research area is grape seed oil volatile odor extraction method; Aroma; Emir; Grape seed oil; Moscatello; Okuzgozu; Sangiovese.

Arization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish (cvs. Okuzgozu and Emir) and two Italian (cvs. Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatog.-mass spectrometry GC-MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcs. were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Addnl., SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and Et octanoate (sweet-apple odor), nonanal (fatty-citrus odor) and 1-octen-3-ol (mushroom, earthy odor) were found to be dominant volatiles with respect to their OAVs.

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, Recommanded Product: Ethyl octanoate.

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

Chen, Zhipeng published the artcileA comparative study of volatile flavor components in four types of zaoyu using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry, Category: esters-buliding-blocks, the main research area is volatile flavor component zaoyu product gas chromatog.

Volatiles of four zaoyu (Chinese traditional fermented fish) products prepared from different species of marine fish were analyzed by headspace solid-phase micro-extraction (HS-SPME) and comprehensive two-dimensional gas chromatog. in combination with time-of-flight mass spectrometry (GC × GC/TOFMS). First, a 50/30Μ m DVB/CAR/PDMS was used and the influence of several parameters on the efficiency of HS-SPME such as extraction temperature, time, salting-out effect, and stirring were optimized, odor activity values (OAVs) of volatile compounds were computed based on the threshold values of aroma constituents; the characteristic volatiles and their odor characteristics of the four zaoyu were investigated. The results demonstrated that the most effective extraction of the analytes was obtained with a 40 min extraction at 50°C with the addition of 20% NaCl and stirring at 300 r/min. Under these conditions, a total of 288 volatile components were tentatively identified based on mass spectra and comparison of linear retention indexes in the four zaoyu products. Authenticated compounds included aldehydes, esters, alcs., ketones, furans, lactones, nitrogen compounds, sulfur compounds, terpenes, phenols, etc. Among the identified types of volatile compounds, the number of esters is the largest, whereas the content of aldehydes is the highest. The results of OAVs comparisons proved that both aldehydes and esters provided the most significant contribution to the aromas of zaoyu, and each zaoyu product had its own unique active flavor components. Moreover, the OAVs of active flavor compounds common to the four examined zaoyu varied significantly. Our results substantiated that GC × GC/TOFMS could provide a robust tech. means to understand the flavor characteristics of zaoyu and allow us to better evaluate and improve the flavor quality of the products with complex food matrix like zaoyu. The method present in this research is suitable to characterize the volatile constituents of aquatic products, and could also be used for component characterization of similar complex samples such as fermented fish and foods. Understanding the key aroma compounds of fermented fish and its formation mechanism could provide a guide of process optimization and flavor regulation, contributing to further studies related to volatile compounds in the field of food flavor anal.

Journal of Food Processing and Preservation 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, Category: esters-buliding-blocks.

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

Li, Xiaojing published the artcileIntegrated metabolome and transcriptome analysis of the regulatory network of volatile ester formation during fruit ripening in pear, HPLC of Formula: 106-32-1, the main research area is fruit ripening pear volatile ester metabolome transcriptome analysis; Aroma-related esters; Metabolome; Nanguo’ pear; Transcription factor; Transcriptome.

′Nanguo′ pear (Pyrus ussuriensis Maxim.) is a typical climacteric fruit with an attractive aroma after postharvest ripening. Esters are the key volatile compounds determining the typical aroma formation. However, the mechanism of aroma-related ester formation remains largely unknown. In this study, we performed transcriptome and metabolome analyses to reveal the changes of aroma-related compounds during pear ripening in the optimal taste period (OTP). During the pear ripening process, typical fatty acid-derived volatile organic compounds (VOCs) are transformed from aldehydes, alcs., and ketones to esters, where Et hexanoate, hexyl acetate, and Et butanoate are the dominant esters in the OTP. Rich aroma-related esters in the OTP are associated with the accumulation of important precursors of aroma volatiles, including linoleic acid, α-linolenic acid, γ-linolenic acid, and oleic acid. Genes encoding key biosynthetic enzymes are associated with the altered levels of aroma-related esters. The candidate genes associated with the high levels of aroma-related esters in ′Nanguo′pears are PuFAD2, PuLOX2, PuLOX5, and PuAAT. Addnl., transcription factor (TF) genes such as PuWRKY24, PuIAA29, and PuTINY may play crucial roles in aroma formation during fruit ripening. Hence, we summarized the TFs that regulate VOC metabolism in different fruit species. The results provided a foundation for further research on aroma-related esters in ′Nanguo′ pears and could help to elucidate the mechanisms regulating fruit quality improvement.

Plant Physiology and Biochemistry (Issy-les-Moulineaux, France) 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

Liu, Wenli published the artcileEffect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines, Recommanded Product: Ethyl octanoate, the main research area is black raspberry wine sensory quality mixed fermentation.

Till now, very few studies are focused on the interactive effect of wine-associated microbes including non-Saccharomyces, Saccharomyces, and lactic acid bacteria on modulating the organoleptic quality of black raspberry wines. In our study, Torulaspora delbrueckii, a widely studied non-Saccharomyces yeast, and Lactobacillus plantarum, a promising malolactic fermentation starter, were used in combination with S. cerevisiae for the production of black raspberry wine by three inoculation modes, i.e., sequential inoculation of three species (SE), co-culture of S. cerevisiae and L. plantarum (CO) and T. delbrueckii/S. cerevisiae sequential inoculation plus a spontaneous malolactic fermentation (SP), on the quality of black raspberry wine. A total of 34 aromatic compounds were identified by HS-GC-IMS technol. CO was found to boost the production of many fruity ester compounds, and scored the highest for ‘fruity’, ‘sweet’, and ‘total aroma’ attributes during sensory evaluation. SP was characterized by the lowest production of most volatile components and obtained the lowest rating. Principal component anal. showed that three samples were quite different from each other. Overall, CO had greater potential to be used in the production of black raspberry wine.

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, Recommanded Product: Ethyl octanoate.

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

Wei, Shuwei published the artcileEffects of bagging on the aroma of ′ Alexandrine Douillard′ pear fruit, HPLC of Formula: 106-32-1, the main research area is bagging aroma Alexandrine Douillard pear fruit.

This study was conducted to explore the effects of bagging on the aroma of ′Alexandrine Douillard′ pear fruit. The static headspace (5115) and gas chromatog.-mass spectrometry (GC-MS) techniques were used to analyze ethylene release and aroma components from the ′Alexandrine Douillard′ pear fruit in no bagging (CK), single-layer bagging (KK) and double-layer bagging (KW) treatments. Bagging during growth period to some extent inhibited ethylene production during storage of ′Alexandrine Douillard′ pear at normal temperature Single-layer bagging could significantly reduce ethylene release during late storage of fruits, and double-layer bagging delayed the appearance time of ethylene release peak during fruit storage. Bagging changed the composition and content of the aroma substances of ′Alexandrine Douillard′ fruit. The aroma substance contents ranked as no bagging > single-layer bagging > double-layer bagging. The study provides a theor. basis for the research on bagging technol. of ′Alexandrine Douillard′ pear.

Agricultural 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, HPLC of Formula: 106-32-1.

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

Karabagias, Ioannis K. published the artcileHeadspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions, Formula: C10H20O2, the main research area is honeydew honey storage ethyl hexadecanoate tetradecanoate 2 methylpropanal butanone.

The current research study focused on the investigation of honeydew honey volatile profile during storage at inhouse conditions. The determination of volatile compounds was carried out using headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). The experiment lasted 53 wk during which significant variations in the composition of specific alcs., aldehydes, benzene derivatives, esters, hydrocarbons, ketones, and terpenoids were observed using one-way anal. of variance (ANOVA). In this context, the data obtained were further treated statistically with factor anal. and Bayesian Repeated AVOVA to establish models that could unveil the fluctuations in honeydew honey headspace volatile compounds during storage. Headspace volatile compounds such as 2-butanone, 2-methylpropanal, Et acetate and α-pinene could serve as the key indicators of the fluctuations in honeydew honey volatile composition during storage at inhouse conditions. The hypothesis driven in the present study supports previous work in the literature concerning the alteration of the volatile composition of honey during storage at different temperatures or mild temperatures, such as those obtained at inhouse conditions, providing thus, addnl. knowledge on the fluctuations in the volatile composition of honeydew honey under these conditions, reflecting among others, its freshness.

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, Formula: C10H20O2.

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

Ji, Xiao-hao published the artcileDifferences of aroma development and metabolic pathway gene expression between Kyoho and 87-1 grapes, Synthetic Route of 106-32-1, the main research area is Vitis strawberry aroma gene expression metabolic pathway.

Aroma is an important quality trait of grapes and often the focus of consumers, viticulturists and grapevine breeders. Kyoho is a hybrid between Vitis vinifera and Vitis labrusca with a strawberry-like scent, while 87-1 is an early-ripening mutant of Muscat hamburg, belonging to Vitis vinifera, with a rose scent. In this study, we compared their aroma compositions and concentrations during berry development by headspace-SPME combined with gas chromatog.-mass spectrometry (GC-MS), and analyzed the expression differences of enzyme-encoding genes in the LOX-HPL, MEP and MVA metabolic pathways by qRT-PCR. Twelve esters were detected in Kyoho during the whole berry development and they were abundant after veraison, but no esters were detected in 87-1 berries. Linalool was the dominant terpene among the 14 terpenes detected in 87-1 berries, while limited amounts of terpenes were detected in Kyoho berries. qRT-PCR anal. indicated that the low expression of VvAAT might explain the low content of ester volatiles in 87-1 berries, and the low expression of coding genes in the MEP pathway, especially VvPNLinNer1, might be the reason for the low content of volatile terpenes in Kyoho berries. The results from this work will promote our understanding of aroma metabolic mechanisms of grapes, and offer some suggestions for grape aromatic quality improvement.

Journal of Integrative 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, Synthetic Route of 106-32-1.

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

Mayobre, Carlos published the artcileGenetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening, Quality Control of 106-32-1, the main research area is aroma biosynthesis volatile organic compound melon ripening; Aroma; Climacteric ripening; Cucumis melo L.; GC–MS; QTL mapping; VOCs.

Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quant. trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant Inbred Line (RIL) population from the cross ‘Piel de Sapo’ (PS) x ‘Vedrantais’ (VED), two com. varieties segregating for ripening behavior. A total of 82 VOCs were detected by gas chromatog.-mass spectrometry (GC-MS), and 166 QTLs were identified. The main QTL cluster was on chromosome 8, collocating with the previously described ripening-related QTL ETHQV8.1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipid-derived volatiles and apocarotenoids were also identified, and candidate genes have been proposed for Et 3-(methylthio)propanoate and benzaldehyde biosynthesis. Our results provide genetic insights for deciphering fruit aroma in melon and offer new tools for flavor breeding.

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, Quality Control of 106-32-1.

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

Hijaz, Faraj published the artcileEffect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids, Application of Ethyl octanoate, the main research area is Citrus fruit maturity quality alc ester aldehyde.

Mandarins (or tangerines) are mainly consumed as fresh fruits due to the ease of peeling and desirable flavor. Sweetness, acidity, and flavor of mandarin are the most important criteria for consumer preference. The objective of this study was to evaluate the effects of harvest date on sensory and chem. components of four mandarin cultivars (Murcott, 411, Temple, and ‘LB8-9’ Sugar Belle). Volatiles were extracted from the headspace of juice samples with solid phase microextraction (SPME) and analyzed using gas chromatog.-mass spectrometry (GC-MS). The optimum harvest window for eating quality of 411 was late Jan. to mid-Feb. (soluble solids content [SSC]/titratable acidity [TA]: 11.3 to 14.0), Sugar Belle fruits were best tasted when harvested from mid- to end of Jan. (SSC/TA: 14.1 to 16.1), and Feb. was the best month for harvesting Murcott (SSC/TA: 13.10 to 18.0) and Temple (SSC/TA:10.3 to 12.50). Sensory perception of sweetness, ripeness, and juiciness increased as SSC/TA increased while sourness and bitterness decreased. Pumpkin flavor, an indicator of overripe fruit, was mainly noticed late in the season. Tangerine flavor tended to decrease, whereas fruity-noncitrus flavor tended to increase with fruit maturity. Monoterpenes were the most abundant volatiles and tended to decrease with fruit maturity, whereas alcs., esters, and aldehydes increase. Aldehydes, esters, and alcs. were pos. correlated with sweetness, ripeness, juiciness, and fruity characteristics, and neg. with sourness and bitterness. On the other hand, monoterpenes were pos. correlated with bitterness and tangerine flavor, and neg. correlated with sweetness and fruity-noncitrus flavor. The highest number of esters was found in Temple, whereas Murcott and 411 were high in aldehydes.

Journal of Food 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 of Ethyl octanoate.

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

Lubinska-Szczygel, Martyna published the artcileComparison of the physical and sensory properties of hybrid citrus fruit Jaffa sweetie in relation to the parent fruits, Synthetic Route of 106-32-1, the main research area is Citrus volatile compound phys sensory property; flavoromics; fruit hybridization; gas chromatography; sensory analysis; terpenes.

In the presented study, an overall Jaffa sweetie evaluation was made to find a correlation between Citrus grandis Osbeck x Citrus paradisi Macf. and its parent fruits’ (Citrus grandis Osbeck, Citrus paradisi Macf.) properties. Based on the sensory anal., it was found that the taste and aroma of the new hybrid fruit are close to pummelo. By the use of chromatog. anal., the selected monoterpenes present in the fruits were quantified. α-terpineol was typed as the main monoterpene compound in the headspace of sweetie and grapefruit, with the concentrations: 20.96 and 87.9μg/g, resp. In turn, γ-terpinene was chosen as the most important monoterpene determining the flavor of sweetie fruit. Based on two-dimensional gas chromatog. (GC x GC-TOF-MS) and principal component anal. (PCA) of the data, several volatile compounds were associated with analyzed fruits’ aroma. Jaffa Sweetie is the hybrid fruit with sensory properties similar to pummelo with a higher content of monoterpenes, which improves its health benefits compared to the parent fruit. The research presents an instrumental method for assessing the aroma properties of the fruit as a reference method for sensory anal., commonly used in the industry.

Molecules 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