Category: 106-32-1

Zhang, Qixian published the artcilePhysicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm, Application of Ethyl octanoate, the main research area is Capsicum biofilm physicochem microbial aroma.

Biofilm formation in the production of fermented vegetable might impact its quality and safety. In this study, physicochem. and microbial properties, volatile and aroma-active compounds between PRPs without biofilm (NPRP) and with biofilm (FPRP) were investigated by gas chromatog.-mass spectrometry, gas chromatog.-olfactometry, aroma extract dilution anal., and spiking tests. The pH and titratable acidity were 3.66 ± 0.00 and 0.47 ± 0.08 g/100 g lactic acid in NPRP and 3.48 ± 0.01 and 0.87 ± 0.10 g/100 g lactic acid in FPRP, resp. The nitrite level of the two PRPs was 1.87-1.92 mg kg-1, which was below the limited value (20 mg kg-1) of fermented vegetables regulated by the GB2760-2017. FPRP had relatively higher microbial and yeast numbers than NPRP, three common pathogens, namely, Salmonella spp., Staphylococcus aureus, and Shigella spp. were not detected. A total of 70 and 151 aroma compounds were detected in NPRP and FPRP, resp., including 13 classes of compounds The dominant aroma attributes of FPRP were sour, floral, mushroom-like, green, and smoky, while NPRP exhibits a mushroom-like flavor. Acetic acid, ethanol, α-terpineol, (E)-2-nonenal, 2-heptanol, phenylethyl alc., and linalool were potent key aroma-active compounds in NPRP and FPRP. Results of spiking tests showed that the addition of each substance not only increased its own odor, but also had significant effects on other smells. FPRP displayed richer varieties and contents of aroma profile than NPRP. However, some compounds, such as 4-ethylguaiacol and 4-vinylguaiacol, which were only detected in FPRP, had neg. roles on the aroma attributes.

RSC Advances published new progress about Acids 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

Wang, Hao published the artcileEffect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine, Name: Ethyl octanoate, the main research area is red wine sodium sulfite tartaric acid tannin glucose color; Addition; Aroma compound; Color; Red wine; Rheological property.

In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheol. properties, release of aroma compounds, and color of the red wine. While determining the rheol. properties of the supplemented samples, non-Newtonian fluidic and shear-thinning behavior of samples was noticed. The viscosity of these samples was found in neg. correlation with the dose of addition of various non-volatile substances. The aroma profile of red wine after additions showed the change in the release of the nine key aroma compounds Among them Et hexanoate, phenylethyl alc., octanoic acid, di-Et succinate, and Et octanoate were profoundly increased. Further, the color of red wines was improved in the presence of tartaric acid and tannin. Overall, supplementation of various substances during storage period of three different wines could enormously affect the sensory characteristics in a dose dependent manner.

Food Science and Biotechnology published new progress about Acids 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

Vyviurska, Olga published the artcileEnhanced multi-stir bar sorptive extraction for wine analysis: Alteration in headspace mode, Application of Ethyl octanoate, the main research area is wine multi stir bar sorptive extraction; Botrytized wines; Comprehensive two-dimensional gas chromatography; Multi-SBSE; Tokaj wine region.

Multi-stir bar sorptive extraction (multi-SBSE) represents a viable alternative for recent trends in sample preparation based on a combination of extraction techniques. In this case, increased amount of sorbent and its extended polarity range could advance quality of exptl. data obtained in foodomics or metabolomics investigations. With this in mind, it was developed multi-SBSE procedure suitable for authentication of botrytized wine produced in different countries of Tokaj wine region. A design of headspace mode of multi-SBSE was modified to provide addnl. agitation of a stir bar. An expanded profile of wine samples was obtained with the application of EG-Silicone and PDMS coated stir bars in headspace and direction immersion mode, resp. Multivariate optimization based on central composite design was selected to determine the influence of various exptl. parameters, including extraction temperature enhancing headspace extraction In our case, proper description of the optimization results required application of a third-order polynomial model, which highlighted dominant influence of salt addition for extraction in both modes. Due to a large number of extracted compounds, comprehensive two-dimensional gas chromatog. (GC x GC) was used for assessment of wine samples. Such approach allows reveleaing the presence of sulfur containing compounds, diols, ketone derivatives and methoxybenzenes linking a specific geog. origin. At the same time, the results obtained for compounds common for all the samples were processed with principal component anal. (PCA). Considerable progress for discrimination of the botrytized wines was mainly achieved with combined data from EG-Silicone and PDMS extraction

Food Research International published new progress about Acids 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

Perestrelo, Rosa published the artcileUntargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS, Name: Ethyl octanoate, the main research area is untargeted fingerprinting cider volatile headspace solid phase microextraction.

The volat. fingerprint of ciders produced in different geog. regions from Madeira Island was established using headspace solid phase microextraction combined with gas chromatog. mass spectrometry (HS-SPME/GC-MS) in order to explore the effects of geog. region on the volatile pattern ciders in addition to identify potential mol. geog. markers. A total of 107 volatile organic compounds (VOCs) belonging to different chem. families were identified from which 50 VOCs are common to all ciders analyzed. Significant differences in the relative content of VOCs from ciders of different geog. regions were observed The potential of the identified VOCs for ciders discrimination according to region was assessed through chemometric tools, such as principal components anal. (PCA) and partial least squares-discriminant anal. (PLS-DA). The PCA showed significant differences among ciders from different island geog. regions. Fifteen VOCs responsible for ciders discrimination were identified by PLS-DA. Fifteen VOCs, namely five terpenoids, four alcs., three acids and three esters, present variable importance in projection (VIP) values higher than one. Our findings provide relevant information related to volatile signature of ciders produced in Madeira Island, which may be a useful tool to cider-making process contributing to improve the quality of the final product. In addition, the geog. discrimination recognizes the unique and distinctive characteristics that will allow in the future to protect the quality and typicity of products originating in certain geog. regions.

Microchemical Journal published new progress about Acids 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

Moreno-Olivares, Juan Daniel published the artcileStudy of aromatic profile of different crosses of Monastrell white wines, Formula: C10H20O2, the main research area is Vitis white wine volatile aroma compound; GS-SPME-MS; Vitis vinifera; aroma; crosses; odour; volatile compounds.

Aromatic compounds are responsible for the final quality of wines. A semi-quant. anal. was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodol. based on gas chromatog.-solid phase microextraction-mass spectrometry. On the one hand, 30 aromatic compounds were identified belonging to different chem. groups (alcs., acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcs., acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcs. compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential. The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma.

Journal of the Science of Food and Agriculture published new progress about Acids 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

Zhu, Wenyou published the artcileThe effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine, Recommanded Product: Ethyl octanoate, the main research area is GRM pulping gelatinizing raw material oenol parameter fermentation flavor; Gas chromatography-mass spectrometry (GC–MS); Glutinous rice wine; Liquid-state fermentation; Response surface methodology; Volatile flavor compound.

Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed and optimized an innovative pulping technique by the synchronously pulping and gelatinizing treatment (Process I) to improve GRW flavor quality, and then revealed the influences of Process I on raw materials properties, oenol. parameters, fermentation process, and flavor characteristics of GRW. Results show that Process I significantly (p < 0.05) enriched the soluble solid and crude protein content of glutinous rice milk by improving gelatinization degree and pulping efficiency, which consequently enhanced the microbial growth, glycolysis, and protein decomposition during the GRW fermentation process. GC-MS analyssis shows that Process I sequentially significantly (p < 0.05) enhanced the esterification and Ehrlich or Harrison pathway during the fermentation process. This contributed to a higher content of key ester and alc. compounds Food Science and Biotechnology published new progress about Acids 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

Martin-Garcia, Alba published the artcileChanges in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees, Category: esters-buliding-blocks, the main research area is Cava lees wheat sourdough volatile profile; Cava lees; HS-SPME-GC-MS; sourdough; volatile compounds; wine by-product.

The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation Cava lees are a sparkling wine byproduct formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0-2% weight/weight) on sourdough volatile compounds to re-valorize this byproduct of the wine industry. Headspace solid-phase microextraction (HS-SPME) was optimized to study the volatile fractions of sourdoughs. The parameters selected were 60°C, 15 min of equilibrium, and 30 min of extraction It was found that the addition of Cava lees resulted in higher concentrations of volatile compounds (alcs., acids, aldehydes, ketones and esters), with the highest values being reached with the 2% Cava lees. Moreover, Cava lees contributed to aroma due to the compounds usually found in sparkling wine, such as 1-butanol, octanoic acid, benzaldehyde and Et hexanoate.

Molecules published new progress about Acids 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

Gao, Pei published the artcileEffects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish, Related Products of esters-buliding-blocks, the main research area is Suan yu fermented fish carp texture color aroma cohesion.

Effects of three carp species on texture, color, and aroma properties of Chinese traditional fermented freshwater fish (Suan yu) were investigated. Suan yu were produced from Ctenopharyngodon idella (Grass Carp, GC), Hypophthalmichthys molitrix (Silver Carp, SC), and Cyprinus carpio (Common Carp, CC) as the control. GC displayed the highest hardness and resilience, while SC showed the lowest texture except for springiness (p < .05). GC had the greatest L* and ΔE* values but the least a* value (p < .05). Esters (7), alcs. (7), acids (9), aldehydes (8), ketones (1), hydrocarbons (4), and others (5) were identified by GC-MS in all samples. E-nose anal. showed a remarkable difference in the overall aroma profile among all samples. Sensory evaluation and PCA anal. indicated that grass carp could be used as an alternative raw material for Suan yu production, which would improve the utilization of freshwater fish. Suan yu is a type of Chinese traditional fermented freshwater fish with a unique flavor, which is popular among consumers. Such products are commonly manufactured from fresh common carp (Cyprinus carpio) with long-term anaerobic fermentation Grass carp (Ctenopharyngodon idella) and silver carp (Hypophthalmichthys molitrix) are popular among consumers as major domesticated fish in China with higher annual harvests than that of common carp, which show potential as raw materials for Suan yu production It is the first time to investigate the texture, color, and aroma of Suan yu produced from the three carp species (grass carp, silver carp, and common carp) in the same process and to evaluate their quality differences and acceptability. This will help increase the sources of raw materials for Suan yu production and improve the utilization of freshwater fish. Journal of Food Processing and Preservation published new progress about Acids 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

Coelho, Eduardo published the artcileProduction of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile, Synthetic Route of 106-32-1, the main research area is distilled spirit cassava flour sensory profile; alcoholic fermentation; cassava flour; distilled spirits; enzymatic hydrolysis.

Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alc. fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnol. tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymic cocktails, generating a fermentable broth with ~184 g L-1 of fermentable sugars. This was then fermented into an alc. product with ~10% ethanol by volume and distilled for spirit production Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatog.-flame ionization detection (GC-FID) and GC-MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus.

Molecules published new progress about Acids 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

Bezerril, Fabricia Franca published the artcileLacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration, Related Products of esters-buliding-blocks, the main research area is Lacticaseibacillus casei goat milk yogurt xique jam volatile compound.

This study aimed to evaluate the impact of adding Lacticaseibacillus casei (0.2 g/L) and xique-xique jam (10 g/100 g) to goat milk yogurt during storage (1, 14, and 28 days). The yogurts were characterized regarding sugar profiles, organic acids, volatile compounds, and sensory attributes using Preferred Attribute Elicitation (PAE) methodol. Three formulations were prepared: (CY) control (with sucrose), (XY) with xique-xique jam, and (PY) with xique-xique jam and L. casei. Results showed that XY exhibited higher sugar content, but organic acid and volatile compound profiles were similar to CY. PY showed lower sugar content (galactose and glucose), higher organic acid content (lactic acid and propionic acid), and higher volatile compounds concentration It presented improved sensory characteristics, with higher herbaceous aroma and flavor, dairy aroma, sweet aroma and taste, and typical aroma and flavor. Furthermore, it had a lower goat aroma and flavor and cheese aroma. There was an increase in some volatile compounds in CY and XY during storage, while PY had a peak at 14 days. Results suggest that probiotic addition may improve the volatilomic, fermentation profile, and sensory characteristics of yogurts added with xique-xique jam. Furthermore, PAE could be used to characterize the aroma and flavor attributes.

LWT–Food Science and Technology published new progress about Acids 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