Category: 106-32-1

Lan, Tian published the artcileEvaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry, Computed Properties of 106-32-1, the main research area is Chinese kiwi wine color aroma gas chromatog mass spectrometry; Aroma; Color; Commercial kiwi wine; GC–MS; Intelligent sensory technologies; Sensory property.

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising com. development prospects. In this study, the color and aroma characteristics of 14 com. available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) and colorimeter) and gas chromatog.-mass spectrometry (GC-MS). Different types of KW had similar color trends, namely, yellow-green or yellow; however, individual samples showed a bright green color and had a high transparency. E-nose and GC-MS reached a relatively consistent conclusion that fermented wine and Lu Jiu were closer and significantly differed from those of distilled wine and beer. A total of 215 volatile organic compounds were identified in all KW. 50 key odor-active compounds were identified, of which Et caprylate, which had high OAVs in all samples (30-565.17), was considered the key odor-active compound of KW; likewise, damascenone also made a prominent aroma contribution in the different types of KW. Moreover, β-ionone, Et undecanoate, Et 2-methylvalerate were outstanding in different fermented wines. Acids and terpenoids were prominent in beer. The study could provide a data support and market information for the quality control, research, production and development of KW.

Food Chemistry: X 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

Wei, Jianping published the artcileMulti-omics discovery of aroma-active compound formation by Pichia kluyveri during cider production, Related Products of esters-buliding-blocks, the main research area is Pichia cider multi omics aroma active compound.

Pichia kluyveri is a promising non-Saccharomyces yeast that can be used in winemaking, but is not well characterized. In this study, aroma-active compounds were identified in cider fermented by P. kluyveri X31-10 using gas chromatog.-olfactometry (GC-O) analyses combined with aroma extract dilution analyses (AEDA). Further, genomic and transcriptomic analyses were used to elucidate the potential mol. mechanisms of aroma formation. Aroma-active compounds identified in the cider included 3-methylbutyl acetate, β-damascenone, Et 2-methylbutanoate, and 2-phenethyl acetate. A 10.97 Mb complete genome sequence of P. kluyveri X31-10 was determined that contained an estimated 5130 predicted genes. RNA-seq showed numerous differentially expressed genes related to the formation of aroma compounds in P. kluyveri during cider fermentation Integrative anal. of multi-omics (genomic, transcriptomic, and exometabolomic) data indicated the presence of multiple copies of several genes (e.g., ADH6, ADH7, LEU4) involved in the production of aroma-active compounds, with many uniquely present in the genome of P. kluyveri, but not that of Saccharomyces cerevisiae. The high expression levels of some of these genes could implicate their contributions to producing characteristic alc. and ester aromas. These data provide new characterization insights into the aroma-active compounds of ciders and genes associated with their formation in non-Saccharomyces yeasts.

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

Li, Ruirui published the artcileEffects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead, COA of Formula: C10H20O2, the main research area is Saccharomyces honey flavor volatile mead.

This study examined the effects of honey varieties and non-Saccharomyces cerevisiae (Torulaspora delbrueckii and Kluyveromyces thermotolerans) on the flavor volatiles of mead. Five different types of mead were prepared from the honey varieties: vitex, acacia, linden, multifloral, and jujube. Among them, multifloral mead had the highest alc. content, and acacia mead had the highest ester and acid content. As for the effect of non-Saccharomyces yeasts, vitex mead fermented with EC1118 exhibited the highest volatile-compound content, T. delbrueckii had the highest alc. content (especially isopentanol and α-phenylethyl alc.), and K. thermotolerans had the highest Et acetate and n-decanoic acid content. EC1118 had different effects on the flavor-volatile content of the two non-Saccharomyces cerevisiae fermented meads. Moreover, principal component anal. (PCA) and sensory anal. revealed considerable differences among the aroma components of the mead, which confirmed major differences among the aroma substances detected in this study.

Journal of the American Society of Brewing Chemists 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, COA of Formula: C10H20O2.

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

Luo, Ji published the artcileEffects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham, Category: esters-buliding-blocks, the main research area is volatile compound salt substitution ripening proteolysis lamb ham; Flavour compounds; Free amino acids; Lamb ham; Protein degradation; Salt substitution; Temperature.

The effects of partial NaCl substitution combined with high-temperature ripening on the proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated. Two salt treatments, I (0% KCl + 100% NaCl) and II (25% KCl + 75% NaCl), were considered. Although some studies have analyzed the influences of salt substitution on volatile compounds of dry-cured ham, no studies have evaluated lamb ham produced in China. Intensifying the high-temperature ripening lead to an increase in the formation of flavors generated by the Maillard reaction and Strecker degradation in both treatments, also, had a pos. influence on proteolysis index and content of total free amino acids during the ripening stage. The application of 25% KCl did not influence the formation of volatiles during curing stage, however, there were more volatiles came from amino acids degradation in the final products with 25% KCl. Therefore, sodium reduction combined with high-temperature ripening may be an alternative method to manufacture Chinese dry-cured lamb hams.

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, Category: esters-buliding-blocks.

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

Ianni, A. published the artcileShort communication: Compositional characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed with a dietary supplementation of dried grape pomace, Recommanded Product: Ethyl octanoate, the main research area is Vitis pomace caciotta cheese aromatic sensory profile; caciotta cheese; grape pomace; polyphenols; volatile compounds.

The aim of the present work was to explore the chem.-sensorial characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed a diet enriched with grape pomace obtained from red grape (Vitis vinifera L.). Dietary enrichment with grape pomace influenced the production of caciotta cheeses in interesting ways from a compositional point of view, as cheese samples were rich in polyphenols, giving a high antioxidant potential. From a biochem. standpoint, we noted a slight decrease of proteolysis during ripening, whereas, according to the anal. of volatile compounds, lipolysis was the most relevant phenomenon in samples. The presence of bioactive compounds also modified the fatty acid profile of milk and cheese, leading to an increase in concentration of linoleic, vaccenic, and rumenic acids. No significant variations were found in the sensory profile. These results showed the potential of dietary grape pomace intake to influence the chem.-nutritional and nutraceutical properties of cow milk and cheeses, whose introduction to the market could be attractive to consumers, providing interesting implications for the dairy industry. Finally, our results identified of a valid use of an agro-industrial byproduct, grape pomace, whose disposal generally presents economic and environmental problems.

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, Recommanded Product: Ethyl octanoate.

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

Jin, Xiaofan published the artcileCombination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as starter culture to produce mango slurry: microbiological, chemical parameters and antioxidant activity, Computed Properties of 106-32-1, the main research area is Lactobacillus Saccharomyces mango slurry probiotic product microbiol antioxidant; Lactobacillus plantarum; Saccharomyces cerevisiae; antioxidant power; mango slurry; probiotic product; volatile compounds.

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcs. and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′ -azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-d. lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

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

Valcarcel-Munoz, Manuel J. published the artcileComparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use, Application of Ethyl octanoate, the main research area is brandy de Jerez aged American oak barrel different time; Brandy de Jerez; Sherry Cask®; ageing; aroma; oak wood.

Brandy de Jerez is a European Geog. Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks. Wood compounds have a substantial influence in the quality of the brandies that are aged in the barrels. In the cellar, the barrels that have been used for many years to keep Sherry wine or other wine spirits are often used for this purpose. When wooden barrels are used for the first time, they release a large amount of compounds into the liquid contained in them. Such amount decreases over time but casks life cycle has remained unexplored until now. The present work has the aim to study the brandies obtained from the same wine spirit after two years ageing in three differently oak casks: namely new, 7 years of use (4 years containing Oloroso wine and 3 years containing wine spirits) and 32 years of use (8 years containing Oloroso wine and 24 years containing wine spirits). According to the results from our experiments, even after 32 years of use, the wood barrels still contribute to modify the organoleptic characteristics of brandy. Moreover, the brandies aged in used barrels were judged more balanced than those aged in new barrels.

Foods published new progress about Acetals Role: ARU (Analytical Role, Unclassified), ANST (Analytical 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

Ji, Xiaoyue published the artcileInvestigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis, Application In Synthesis of 106-32-1, the main research area is Chinese fermented soybean curd volatile component HSSPME GCMS.

Volatile flavor substances in com. sufu samples of different brands were investigated by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Principal component anal. and cluster anal. of volatile substances for evaluating and distinguishing between nine com. sufu samples were carried out. The results were that a total of 36-six volatiles were identified successfully in nine different brands of sufu, including 7 alcs., 22 esters, and 6 other organic compounds Sufu can be classified into five categories by cluster anal. according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. HS-SPME-GC/MS combined with multivariate statistical anal. was developed to comprehensively compare volatile components in nine brands of com. sufu with large market share in China. The anal. results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chem. substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products.

Journal of Food Processing and Preservation published new progress about Esters 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

Tufariello, M. published the artcileSelection of an autochthonous yeast starter culture for industrial production of Primitivo “”Gioia del Colle”” PDO/DOC in Apulia (Southern Italy), Quality Control of 106-32-1, the main research area is autochthonous yeast starter culture primitivo PDO DOC.

The aim of the present study was to isolate and characterize yeast strains as good candidates for driving the industrial fermentation process, from natural must fermentations of “”Primitivo”” grape cultivar, grown in the PDO/DOC “”Gioia del Colle”” (Apulia, Southern Italy). The selection protocol was based on parameters such as low production of acetic acid and hydrogen sulfide, complete sugar consumption during fermentation, significant production of some classes of volatile mols. responsible for wine aroma. Three Saccharomyces cerevisiae strains, named ITEM14088, ITEM14090 and ITEM14093, successfully dominated the fermentation process and contributed to increase organoleptic quality of the produced wines. The best performing strain, namely ITEM14093, was used as fermentation starter for three different industrial vinifications. The wines obtained were characterized by high levels of esters, associated to fruity nuances, as well as of alcs. responsible for vinous, sweet and floral notes. Furthermore, from a sensory point of view, all wines were pos. judged, being characterized by frankness, gustatory persistence and intensity, good balance and body wine.

LWT–Food Science and Technology published new progress about Esters 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

Cristina, Cebrian-Tarancon published the artcileAssessment of vine-shoots in a model wines as enological additives, Synthetic Route of 106-32-1, the main research area is vine shoot additive wine; Antioxidant activity; Model wine; Phenolic compounds; Tannin; Vine-shoots; Volatiles.

For the first time, the possibility of using vine-shoots as enol. additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as vine-shoot vinifera (Aireń and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested. Results showed an important transference of high-value enol. compounds after 35 days of maceration with 12 g/L of toasted vine-shoots. Vanillin or guaiacol were found in concentrations always higher than their wine odor thresholds, depending on the variety and vine-shoot formats used. Moreover, trans-resveratrol and ellagic acid stand out for their high concentrations This transference rate shows the enol. aptitude of vine-shoots with a possibly pos. contribution in real wines, both at sensory and functional level, although future studies in real wines must be carried out.

Food Chemistry published new progress about vine shoot additive wine; Antioxidant activity; Model wine; Phenolic compounds; Tannin; Vine-shoots; Volatiles. 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