Category: 106-32-1

Devi, Apramita published the artcileTiming of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines, Recommanded Product: Ethyl octanoate, the main research area is Oenococcus Lactobacillus malolactic culture polyphenolics volatile sensory profile.

Malolactic fermentation (MLF) is a secondary wine fermentation resulting from lactic acid bacteria (Oenococcus oeni or Lactobacillus plantarum), especially in cool climates. MLF reduces acidity, improves body, mouthfeel, aroma complexity, and stabilizes the wine. Nevertheless, the traditional MLF using single culture is often associated with stuck fermentation, increased volatile acidity and color loss in wine. Thus, studies on mixed blend of L. plantarum and O. oeni to improve chem. and sensory profiles are gaining importance. The first study on different timing of inoculation of dual malo-lactic culture for the vinification of Shiraz wine aims to understand interactions between the wine cultures (Saccharomyces cerevisiae AAV2, L. plantarum Lp 1 and O. oeni Oo 1). The wines were compared based on chem. properties, phenolic and volatile profiles, and sensory anal. The study highlighted that early or mid-inoculated MLF wines have higher anthocyanins, flavonoids, syringol, esters, vanillate derivatives, benzaldehyde, and free terpenes compared to traditional MLF wines. The wines were rated high for purple red color, tannin, body, and overall acceptability. Hence, it was concluded that the inoculation of Lp 1 and Oo 1, either after 7 or 14 days of alc. fermentation by yeast AAV2, yield the desired quality Shiraz wine.

LWT–Food Science and Technology published new progress about Anthocyanins 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

Hu, Xiaolong published the artcileThe prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production, COA of Formula: C10H20O2, the main research area is prokaryotic community physicochem property flavor dynamics fermented grain Baijiu; Baijiu; Dynamics of community; Fermented grains; Flavor; Physicochemical properties.

Fermented grain (FG), a complex and unique ecosystem, is the main microbial habitats, biochem. reaction system and direct source of flavor compounds for the Chinese strong-flavor Baijiu (CSFB) production However, the dynamics of physicochem. properties, prokaryotic community and flavor compounds of FGs during the long-term fermentation process are still not completely clear. Here, the above topics on FGs in the actual production process were comprehensively studied by using a combination of physicochem. anal., GC-MS detection and Illumina HiSeq sequencing methods. The whole fermentation process could be divided into two stages including early (0-25d) and the later stage (25-60d) based on the dynamics of FG physicochem. properties and the changes of prokaryotic community diversity. A total of 41phyla and 364 genera were detected, and 9 of them were dominant genera in FG complex ecosystem, including Lactobacillus, Pediococcus, Ochrobactrum, Bacillus etc. Among them, the dynamics of 29 top10 genera in FGs were mainly influenced by the starch and total acid, followed by NH4+ and ethanol, and 7 genera (hubs, e.g., Clostridium, Methanosaeta, Bacillus, etc.) of them may play important roles in FG ecosystem stability. A total of 71 volatiles including 33 esters, 14 alcs., 9 fatty acids, 5 phenols, and 10 other compounds were detected in the FGs, and most of them formed in the early stage. Some important flavor substances (e.g., Et octanoate, 3-methylbutanol, hexanoate, etc.) increased in the later stage. Moreover, the formation of some flavor compound might require multiple microbes involved. For instance, ten of the top10 genera, including Lactobacillus, Clostridium, Methanosarcina, Sedimentibacter, Bacillus, etc., were significantly and pos. correlated with four important esters. This study may help to clarify the complex correlations among prokaryotic community, physicochem. properties and flavors, allow the improvement of CSFB quality by using bioaugmentation and/or controlling environmental factors, and shed more light on the ecol. rules guiding community assembly in FGs.

Food Research International published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses) (total). 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

de Castro Sena, Suzara Rayanne published the artcileEffect of Ethyl Octanoate and Ethyl Oleate on the Properties of Gasoline Fuel Mixture, Computed Properties of 106-32-1, the main research area is ethyl octanoate oleate gasoline fuel mixture property.

The objective of this study was to evaluate the application of esters as gasoline additives based on physicochem. characterization analyzes. Reid vapor pressure, d., distillation curves, and rheol. profile of pure gasoline and its mixture with esters (Et octanoate and Et oleate) at different concentrations (0, 2.5, 5, 15%) were analyzed. Heat of combustion, corrosiveness, and octane number (MON-motor octane number, RON-research octane number) of the mixtures were also evaluated. The results showed that the Reid vapor pressure, distillation curve, and corrosiveness of the mixtures were within the values required by the legislation. In relation to the rheol. study, the Oswald de Waele model best fits the exptl. values of the ester + gasoline systems. The d. of the gasoline mixtures with esters increased with increasing ester concentration in the mixture The heat of combustion of the gasoline mixtures decreased with an increase in the ester concentration in gasoline. The octane indexes MON and RON were better when Et octanoate was added to gasoline.

Energy & Fuels published new progress about Alkenes Role: OCU (Occurrence, Unclassified), PRP (Properties), OCCU (Occurrence). 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

Ayestaran, Belen published the artcileEffect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines, Name: Ethyl octanoate, the main research area is volatile wine aromatic; Carbonic maceration; PLS; Sensory properties; Tempranillo Blanco wine; Volatile compounds.

The effects of the carbonic maceration and conventional winemaking on the volatile composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied for the first time, during three consecutive vintages. Relationships between instrumental (volatiles) and sensory variables were analyzed applying partial least squares regression (PLS). Carbonic macerated wines had higher contents of alcs. and carbonyl compounds, yet lower concentrations of C6 alcs. and volatile acids than wines conventionally produced. The Odor Activity Values (OAV) exhibited an increase in wines when carbonic maceration was applied. According to the geometric mean (% GM) obtained from aroma descriptors the effect of the winemaking process was significant for seed fruit, ripe fruit and floral notes. When subjected to PLS the data from the instrumental anal. yielded a satisfactory model for the prediction of aroma descriptors in this set of wines.

Food Chemistry published new progress about Aromatic compounds Role: ANT (Analyte), PRP (Properties), ANST (Analytical 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

Canonico, Laura published the artcileVolatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions, Application In Synthesis of 106-32-1, the main research area is Saccharomyces yeast wine aeration condition; Ethanol reduction; Non-saccharomyces yeasts; Oxygen; Wine.

Over the last decades there has been an increase in ethanol concentration in wine. High ethanol concentration may impact neg. wine flavor and can be associated with harmful effects on human health. In this study, we investigated a microbiol. approach to reduce wine ethanol concentration, using three non-Saccharomyces yeast strains (Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces bailii) in sequential fermentations with S. cerevisiae under different aeration conditions. At the same time, we evaluated the volatile profile of the resulting reduced alc. Chardonnay wines. Results showed that the non-Saccharomyces yeasts tested were able to reduce wine ethanol concentration when oxygen was provided. Compared to S. cerevisiae wines, ethanol reduction was 1.6% volume/volume, 0.9% volume/volume and 1.0% volume/volume for M. pulcherrima, T. delbrueckii and Z. bailii sequential fermentations, resp. Under the conditions evaluated here, aeration did not affect acetic acid production for any of the non-Saccharomyces strains tested. Although aeration affected wine volatile profiles, this was depended on yeast strain. Thus, wines produced with M. pulcherrima under aeration of 0.05 volume of air per volume of culture per min (VVM) showed excessive Et acetate content, while Z. bailli wines produced with 0.05 VVM aeration had increased concentrations of higher alcs. and volatile acids. Increased concentrations of these compounds over their sensory thresholds, are likely to impact neg. on wine sensory profile. Contrarily, all three non-Saccharomyces strains under 0.025 VVM aeration conditions produced wines with reduced ethanol concentration and acceptable chem. volatile profiles.

Food Microbiology published new progress about Carbohydrates 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

Wen, Rongxin published the artcileEffect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage, Recommanded Product: Ethyl octanoate, the main research area is sodium chloride dry sausage flavor lipid protein oxidation; Harbin dry sausage; Lipid oxidation; Protein oxidation; Sodium substitutes; Volatile compound analysis.

The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein oxidation and flavor development of Harbin dry sausage was investigated. There were three salt formulations, including a control (100% NaCl), NaCl partially substituted with KCl (SS1) (70% NaCl and 30% KCl), and NaCl partially substituted with KCl combined with other components (SS2) (70% NaCl, 20% KCl, 4% lysine, 1% alanine, 0.5% citric acid, 1% Ca-lactate and 3.5% maltodextrin). The levels of lipid and protein oxidation increased in all sausages during fermentation (P < 0.05). In addition, lower oxidation of lipids and proteins were found in the SS2 treatment (P < 0.05) due to the lower NaCl concentration The SS, especially the SS2, promoted the formation of volatile compounds originated from carbohydrate and amino acid metabolism, β-lipid oxidation and esterification; however, this substitute inhibited the formation of volatile compounds originated from lipid autoxidation (P < 0.05). Overall, SS2 could improve the flavor development of Harbin dry sausage and reduce NaCl by 30%. Meat Science published new progress about Carbohydrates 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

Mestre, Maria Victoria published the artcileImpact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts, Product Details of C10H20O2, the main research area is Hanseniaspora Saccharomyces ethanol wine sensory profile.

It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations Several strategies have been proposed to produce wines with lower alc. content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a pos. impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alc. content were related to fruity aroma; moreover, color intensity was associated The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enol. industry.

Fermentation published new progress about Carbohydrates 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

Goncalves da Silva, Maysa Siqueira published the artcileVolatile fatty acids from whey volatilome as potential soil fumigants to control Meloidogyne incognita, Application In Synthesis of 106-32-1, the main research area is whey volatilome potential soil fumigant control Meloidogyne incognita.

Organic residues emit volatile organic compounds (VOCs) that are toxic to plant-parasitic nematodes (PPNs). In this study, we demonstrated that whey produced by cow milk emit VOCs that are toxic to Meloidogyne incognita second-stage juveniles (J2), causing immobility above 80% and significant (P < 0.05) mortality compared to controls. The anal. of the volatilome done by gas chromatog. coupled with mass spectrometry revealed 28 compounds, predominantly carboxylic acids and esters. Four of those volatile fatty acids (VFAs), namely acetic acid, octanoic acid, Et octanoate, and isovaleric acid, were chosen to further studies. The four tested VFAs were toxic to M. incognita J2, with lethal concentration values required to kill 50% of the nematode population (LC50), ranging from 134.30 to 236.08μg mL-1. However, on eggs, only acetic acid and Et octanoate were consistent with J2 hatch inhibition, reaching 80% at a concentration of 1000μg mL-1. In a greenhouse assay, when the VFAs were applied as soil fumigant, M. incognita infectivity and reproduction were significantly (P < 0.05) reduced compared to the neg. control (water). Among them, Et octanoate application reduced (P < 0.05) the number of eggs to the level of the com. fumigant dazomet. Overall, the volatile compounds released by whey were toxic to M. incognita J2 and contained a great diversity of mols. Among the VFAs, Et octanoate stood out and showed the potential to be used in future field studies. Crop Protection published new progress about Carboxylic acids Role: AGR (Agricultural Use), BIOL (Biological Study), USES (Uses). 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

Xiao, Zuobing published the artcileOlfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution, Computed Properties of 106-32-1, the main research area is Rosa essential oil floral alc aroma olfactory threshold; Adding effect; Aro matic reconstitution; Perceptive interaction; Rose essential oil.

This study focused on the impact of esters on the perception of floral aroma in rose essential oil. Various aromatic reconstitutions were prepared, consisting of 10 alcs. and 9 esters, all the concentrations found in rose essential oil. Sensory anal. by the triangular tests revealed the interesting behavior of certain compounds among the 9 esters following their addition or omission. The results tend to highlight the important role of Et octanoate, Et tetradecanoate, citronellyl acetate, geranyl acetate, and 2-phenethyl acetate of esters in rose essential oil. The “”olfactory threshold”” (OT) of the 5 esters, the floral reconstitution and the mixtures of ester and floral reconstitution were evaluated in alkanes solution Through the Feller’s additive model anal., it was found that the presence of Et octanoate, Et tetradecanoate, and citronellyl acetate led to a significant in decrease the OT of the mixtures, whereas geranyl acetate raised the OT. The floral reconstitution in alkanes solution was supplemented with the 5 esters at high, medium, and low concentration, then analyzed by quant. descriptive anal. It was revealed that Et octanoate, Et tetradecanoate, and citronellyl acetate adding overall aroma, and geranyl acetate masking the overall aroma perception in a model floral mixture Sensory profiles highlighted changes in the perception of aroma nuances in the presence of the 5 esters, with specific perceptive interactions, and reported on the graph based on two parameters [σ = f(τ)]. This paper provided a reference for the flavourists.

Food Research International published new progress about Damask rose oil 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, Computed Properties of 106-32-1.

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

Kong, Cai-Lin published the artcileFine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation, Formula: C10H20O2, the main research area is fatty acid fruity ester production alc fermentation; Acyl-CoA: alcohol O-acyltransferases; Alcohol O-acyltransferases; Decanoic acid (PubChem CID:2969); Esterase; Ethyl acetate (PubChem CID: 8857); Ethyl decanoate (PubChem CID: 8048); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Hexanoic acid (PubChem CID: 8892); Higher alcohols; Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Isobutyl alcohol (PubChem CID: 6560); Non-Saccharomyces; Octanoic acid (PubChem CID: 379); Saccharomyces cerevisiae; Wine aroma.

Pichia fermentans Z9Y-3 and its intracellular enzymes were inoculated along with S. cerevisiae in synthetic grape must to modulate fruity ester production The levels of ester-related enzymes, ester precursors, and fruity esters were monitored every 24 h during fermentation Results showed that the levels of Et acetate, acetate higher alc. esters (AHEs), short chain fatty acid Et esters (SFEs), and medium chain fatty acid Et esters (MFEs) were significantly enhanced in mixed fermentation Pearson correlation anal. further revealed that higher alcs. and fatty acids played a more important role in fruity ester production than enzymes; Particularly, the correlation coefficient between fatty acids and MFEs was 0.940. In addition, supplementation of medium chain fatty acids (7.2 mg/L) at the metaphase of single S. cerevisiae fermentation improved Et acetate, AHE, SFE, and MFE production by 42.56%, 21.00%, 61.33%, and 90.04%, resp., although the high level of Et acetate might result in off-flavors.

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