Category: 106-32-1

Tian, Huaixiang published the artcileFlavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan, Application of Ethyl octanoate, the main research area is milk propanoic butanoic acid octanal aroma profile flavoromics China; aroma recombination and omission; gas chromatography-mass spectrometry; gas chromatography-olfactometry; key aroma compounds; milk fan.

To determine the key aroma compounds in Chinese milk fan cheese, samples from 6 of the most popular handmade milk fan workshops in Yunnan province of China were analyzed by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), sensory evaluation, aroma recombination and omission experiments Seventy-one aroma compounds were identified by GC-MS, and 31 odor-active compounds were detected by GC-O. The relationships between the 31 odor-active compounds and 10 sensory evaluation properties were explored by partial least squares discriminant anal. The results identified 23 initial key aroma compounds, which were used to simulate the aroma profile of milk fan in aroma recombination experiments Aroma omission experiments identified propanoic acid, butanoic acid, octanoic acid, octanal, nonanal, 2-nonanone, and Et hexanoate as the key aroma compounds Propanoic acid and butanoic acid contributed to cheese and rancid aromas, octanal and nonanal to the fat aroma, octanoic acid and 2-nonanone to the cheese aroma, and Et hexanoate to the fruity aroma of milk fan.

Journal of Dairy Science 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

Wu, Shumeng published the artcileEffect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor, Computed Properties of 106-32-1, the main research area is lactic acid bacteria bread flavor sourdough fermented corn oil.

Corn oil and Lactococcus lactis (L. lactis) were selected for improving the sourdough bread aroma, and their effect on bread flavor was studied. Volatile compounds (VOCs) in sourdough and bread crumbs were determined by gas chromatog.-mass spectrometry. The results demonstrated that the VOC profiles appeared mainly dominated by alcs., aldehydes, ketones, acids, esters, and heterocyclic compounds Principal component anal. and cluster anal. showed that the formation of most alcs. were promoted by L. lactis, while corn oil addition yielded more aldehydes, ketones, and furans. Further anal. of odor-active components in bread was characterized by aroma extract dilution anal. and odor activity value (OAV). In the sourdough bread obtained with the addition of corn oil and lipase, (E,E)-2,4-decadienal, 2-pentylfuran, 1-octen-3-ol, 3-methylthio-1-propanol, and (E)-2-nonenal had higher flavor dilution factors and OAV, which were the key aroma compounds distinguished from other varieties of breads.

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, Computed Properties of 106-32-1.

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

Roldan, Ana M. published the artcileInfluence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines, Recommanded Product: Ethyl octanoate, the main research area is vinification volatile compound aromatic Palomino; enzymes; pellicular maceration; sensory analysis; supra-extraction; volatile compounds; yeasts; β-glycosidase.

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of com. yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial anal. were determined The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odor activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

Foods 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

Ding, Wenwu published the artcileCharacterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju, Computed Properties of 106-32-1, the main research area is alc ester volatile compound doubanjiang meju closed open fermentation.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling anal. of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, resp. Compared with the OFD, more diversity and higher concentrations of alcs. and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, resp., by the combined anal. of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p < 0.05) by quant. descriptive anal. (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC-O. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. European Food Research 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, Computed Properties of 106-32-1.

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

Wang, Chunxiao published the artcileThe impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine, Computed Properties of 106-32-1, the main research area is Saccharomyces cerevisiae Schizosaccharomyces japonicus niagara wine; Acetate esters; Killer; Maturity; Sugar; Tolerance; Wine yeast.

Schizosaccharomyces japonicus have been found as dominant yeast species coexisting with Saccharomyces cerevisiae during late stages of spontaneous fermentation of local grapes in Guizhou, China. Therefore, this study further investigated the impacts of the two indigenous yeast species on typicality of crystal grape (Niagara) wine. Five indigenous and one com. S. cerevisiae strains were firstly selected based on their genotypes and fermentation traits in synthetic medium. All the six S. cerevisiae exhibited high tolerance to glucose, temperature, and SO2. The two killer active strains FBKL2.996 and FBKL2.9126 showed relative higher tolerance capacity of ethanol, pH and osmotic pressure than the other four S. cerevisiae strains. Further pure fermentation of six strains using crystal grape must exhibited different contents of volatile compounds, with com. strain CECA producing the highest levels of acetate esters (phenethyl acetate), Et esters (Et caprylate, Et hexanoate), n-caprylic acid iso-Bu ester, and terpenes (linalool) whereas being ranked the last in the sensory anal. The co-inoculation of indigenous S. japonicus with each of the six S. cerevisiae strains increased the acetate esters (mainly isoamyl acetate) by 2-3 times in crystal grape wine. The indigenous S. cerevisiae FBKL2.9128 showed the most obvious variation of volatile compounds between pure and mixed fermentation, exhibiting the significant increase of isoamyl acetate, Et decanoate, Et caprylate, Et hexanoate, Me decanoate, and dodecanal when co-inoculated with S. japonicus. Sugar addition in immature crystal grape juice increased the ethanol, glycerol, and some volatile compounds such as Et butyrate, but decreased the volatile compounds with floral and animal odors. The aroma sensory anal. confirmed the decrease of varietal aroma in wines with sugar addition when comparing with wines made from immature crystal grape. The results of this study provide basic information on the impact of indigenous S. cerevisaie and S. japonicus, and sugar addition on typicality of crystal grape wine, which would help to improve the wine flavor made from crystal grape in southwest China.

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, Computed Properties of 106-32-1.

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

Feng, Tao published the artcileQuantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu, Recommanded Product: Ethyl octanoate, the main research area is Huangjiu aged aroma compound quant structure activity relationship; AC’Scent Intl. Olfactometer; HS-SPME; Huangjiu; QSAR; olfactory threshold.

Huangjiu is a traditional wine in China with special taste and flavor. However, changes of aroma compounds during storage of Huangjiu remain unclear. In this study, aroma compounds in Jinse Nianhua Huangjiu of three different storage ages were qual. and quant. analyzed via headspace solid phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Based on odor activity value (OAV), the most important aroma compounds were found to be esters, aldehydes, alcs., acids, ketones, phenols, and lactones. Even though the types of the aroma compounds were similar in different-aged Huangjiu, the concentrations of some compounds varied. Some aroma compoundsprime thresholds and OAV in Huangjiu were obtained by ACprimeScent Intl. Olfactometer. It showed the key aroma compounds in Huangjiu had a pos. correlation with their OAV instead of concentration Quant. structure-activity relationship (QSAR) models were developed to predict the flavor thresholds for alcs., acids, and esters in Huangjiu, with higher accuracy for alcs. (R2 = 0.978) and acids (R2 = 0.987). This study will provide valuable information to unveil the regulation of Huangjiu flavor from mol. basis. Practical Application : The built math. model enables to predict changes of aroma compounds in Huangjiu during storage, based on the relationship between the quantum structure parameters of those aroma compounds and the odor activity value of flavor chems. This research will contribute to simplifying the wine flavor anal. for wine industry and also help to identify the age of the Huangjiu for customers.

Journal of Food Science 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

Wu, Yusen published the artcileStudy on the volatile composition of table grapes of three aroma types, Application of Ethyl octanoate, the main research area is Vitis aroma type volatile composition.

In this study, volatile compounds in the pulp and skin of 10 table grape cultivars of three aroma types (Strawberry, Fox and Muscat aroma) were analyzed. Overall, 27-39 compounds in the pulp and 28-52 compounds in the skin were identified for each cultivar. No significant difference was found in the number of volatiles and the contents of each type of volatile (e.g., C6 compounds, esters and alcs.) among the three aroma types of cultivars, except that the types and contents of terpenes in the skin of the Muscat aroma type were significantly higher than those of the other two aroma types. There were 8 (Strawberry and Fox), 19 (Strawberry and Muscat) and 29 (Fox and Muscat) compounds in the whole grape were selected as the significantly different variables between the two grape aroma types. The differences in volatiles profiles were the smallest between the Strawberry and Fox types and the greatest between the Fox and Muscat types. Compared with the volatiles of the other two types, the Strawberry, Fox and Muscat grape aromas had a total of 27, 37 and 32 significantly different compounds, resp. Finally, the aroma types were partly generated by the interaction of these compounds

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, Application of Ethyl octanoate.

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

Sionek, Barbara published the artcileEffects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages, Computed Properties of 106-32-1, the main research area is Lacticaseibacillus rhamnosus dry fermented sausage volatile compound sensory quality; GC–MS method; Lacticaseibacillus; flavour and odour; functional food; probiotic; sensory profile; volatile compound analysis.

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an addnl. scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiol. and sensory characteristic (QDA method) and volatile compound (gas chromatog. coupled with mass spectrometry: GC-MS) were evaluated. The number of LOCK900 cells during 12 wk of storage remained above 6 log CFU g-1, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a pos. effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by pos. sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.

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, Computed Properties of 106-32-1.

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

Tsouli Sarhir, Salwa published the artcilePotent odorants and sensory characteristics of the soft white cheese “”Jben””: Effect of salt content, Formula: C10H20O2, the main research area is soft white cheese salt potent odorant sensory characteristic.

Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma-active compounds of salted and unsalted Jben were investigated in this study. Aroma compounds were isolated by the purge and trap extraction (PTE) method and analyzed by aroma extract dilution anal. (AEDA) and gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). A total of 36 aroma compounds were characterized Jben samples, among them 30 and 32 compounds were detected in the salted Jben (260.88 mg/kg) and unsalted Jben (230.04 mg/kg) samples resp. The alcs., followed by acids and esters, were the most dominant aroma compounds in both samples. A total of 22 (salted Jben) and 25 (unsalted Jben) aroma-active compounds were detected in the samples using GC-MS-O. Based on the flavor dilution (FD) factor, the most potent aroma-active compounds were Et caproate (FD = 2048, OAV = 2306, overripe fruit and pineapple odors), isoamyl acetate (FD = 2048, OAV = 2491, apple odor), hexyl acetate (FD = 1024, OAV = 1355, green odor), and isoamyl butyrate (FD = 1024, OAV = 932, green-fruity odor) for the salted Jben sample and Et caproate (FD = 2048, OAV = 2388) and isoamyl acetate (FD = 1024, OAV = 880) for the unsalted Jben sample. The odor activity values (OAVs) ranged from 1 to 2491. The lowest OAVs represent the low aromatic active compounds (FD ≤ 32). The GC-MS-O results were also consistent with the results of sensory anal. of the Jben samples.

Flavour and Fragrance 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, Formula: C10H20O2.

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

Wang, Wenzhu published the artcileEffect of sterilization and storage on volatile compounds, sensory properties and physicochemical properties of coconut milk, Name: Ethyl octanoate, the main research area is Cocos milk octanal nonanal sensory physicochem property sterilization storage.

Sterilization is an important process in beverage production that not only guarantees the edible safety of beverage but also extends its shelf life. However, the quality changes in the coconut milk sterilization and storage has received scarce attention in regard to beverages. Therefore, this study was conducted to investigate the effect of sterilization (at 121°C for 30 min.) and storage (from day 1 to day 19) on the quality of coconut milk. The volatile compounds present in coconut milk were determined by solid-phase microextraction and gas chromatog.-mass spectrometry. A total of 31 volatile compounds in coconut milk were tentatively identified, including lactones (34.4%), esters (31.5%), aldehydes (20.0%), acids (3.8%), ketones (2.3%), alcs. (1.4%) and other (0.6%). The relative content of delta-octalactone in lactones had no significant change after sterilization compared with nontreatment, while an increase was observed in the relative content of delta-octalactone from 18.14% to 23.81% in storage. In addition, although the percentage of Et octanoate (from 13.15% to 9.05%) in esters significantly decreased after sterilization compared with nontreatment, the content had no significant alter during storage. Those results showed that the volatile compounds in coconut milk changed after sterilization and storage. Further anal. with descriptive sensory evaluation showed that the sensory evaluation ranged from the moderate to extreme levels according to the evaluators. This result indicated that no remarkable change in the sensory qualities of coconut milk by sterilizing and storing. Meanwhile, all attributes had a pos. effect on coconut milk, such as overall coconut milk flavor, sweet, nutty. There is no conspicuous affect in the acceptability of coconut milk by evaluators. Overall, these results indicate that sterilization had no significant affect the flavor of coconut milk; moreover, appropriate storage can improve the acceptability of coconut milk before product shipment.

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