Category: 106-32-1

Ferreira, Lorena Lopes published the artcileIdentification of a non-host semiochemical from tick-resistant donkeys (Equus asinus) against Amblyomma sculptum ticks., Name: Ethyl octanoate, the main research area is (E)-2-octenal; Allomone; Amblyomma cajennense sensu lato; Donkey; Non-host; Repellent.

Amblyomma sculptum is a tick affecting animal and human health across Argentina, Bolivia, Paraguay and Brazil. Donkeys, Equus asinus, are known to be resistant to A. sculptum, suggesting that they can produce non-host tick semiochemicals (allomones), as already demonstrated for some other vertebrate host/pest interactions, whereas horses, Equus caballus, are considered as susceptible hosts. In this study, we tested the hypothesis that donkeys produce natural repellents against A. sculptum, by collecting sebum from donkeys and horses, collecting the odour from sebum extracts, and identifying donkey-specific volatile compounds by gas chromatography (GC) and coupled GC-mass spectrometry (GC-MS). From the complex collected blends, five main compounds were identified in both species. Hexanal, heptanal and (E)-2-decenal were found predominantly in donkey extracts, whilst ethyl octanoate and ethyl decanoate were found predominantly in horse extracts. One compound, (E)-2-octenal, was detected exclusively in donkey extracts. In Y-tube olfactometer bioassays 36 different A. sculptum nymphs were tested for each extract, compound and concentration. The dry sebum extracts and the compounds identified in both species induced neither attraction nor repellency. Only (E)-2-octenal, the donkey-specific compound, displayed repellency, with more nymphs preferring the arm containing the solvent control when the compound was presented in the test arm across four concentrations tested (p < 0.05, Chi-square test). A combination of a tick attractant (ammonia) and (E)-2-octenal at 0.25 M also resulted in preference for the control arm (p < 0.05, Chi-square test). The use of semiochemicals (allomones) identified from less-preferred hosts in tick management has been successful for repelling brown dog ticks, Rhipicephalus sanguineus sensu lato from dog hosts. These results indicate that (E)-2-octenal could be used similarly to interfere in tick host location and be developed for use in reducing A. sculptum numbers on animal and human hosts. Ticks and tick-borne diseases published new progress about (E)-2-octenal; Allomone; Amblyomma cajennense sensu lato; Donkey; Non-host; Repellent. 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

Varela, Cristian published the artcileEffect of aeration on yeast community structure and volatile composition in uninoculated chardonnay wines, Quality Control of 106-32-1, the main research area is uninoculated chardonnay wine aeration yeast community structure volatile composition.

Uninoculated wines are regarded as having improved mouthfeel and texture and more complex flavor profiles when compared to wines inoculated with com. S. cerevisiae strains. Uninoculated fermentation involves a complex microbial succession of yeasts and bacteria during fermentation Microbial population dynamics are affected by several factors that can ultimately determine if a particular species or strain contributes to wine aroma and flavor. In this work, we have studied the effect of aeration, a common winemaking practice, on the yeast microbiota during uninoculated Chardonnay wine fermentation The timing of aeration and then aeration intensity were evaluated across two successive vintages. While the timing of aeration significantly impacted fermentation efficiency across oxygen treatments, different levels of aeration intensity only differed when compared to the non-aerated control ferments. Air addition increased the viable cell population size of yeast from the genera Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in both vintages. While in 2019, a high relative abundance was found for Hanseniaspora species in aerated ferments, in 2020, T. delbrueckii was visibly more abundant than other species in response to aeration. Accompanying the observed differences in yeast community structure, the chem. profile of the finished wines was also different across the various aeration treatments. However, excessive aeration resulted in elevated concentrations of Et acetate and acetic acid, which would likely have a detrimental effect on wine quality. This work demonstrates the role of aeration in shaping yeast population dynamics and modulating a volatile profile in uninoculated wines, and highlights the need for careful air addition to avoid a neg. sensory impact on wine flavor and aroma.

Fermentation published new progress about Aeration. 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

Karabagias, Ioannis K. published the artcilePhysico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics, Computed Properties of 106-32-1, the main research area is wine elec conductivity phenolic compound salinity.

Wine comprises a beloved food and human companion since the early times of humans on earth. In this study, wine samples of different type (red, white, and rose) and variety (Agiorgitiko, Augoustiatis, Cabernet Sauvignon, Syrah, Vlahiko, Assyrtiko, Chardonnay, Debina, Moschofilero, Vidiano, Syrah plus Mandilari, and Xinomavro) were subjected to physico-chem. and aroma compounds analyses, in an effort to characterize their identity and discriminate these samples according to variety using statistics. Results showed significant differences (p < 0.05) for wine samples of different variety in regard to the measured physico-chem. parameters (pH, elec. conductivity, total dissolved solids, salinity, L*, a*, b*, and Chroma*) and aroma compounds (alcs., esters, phenolic compounds, pyran compounds, and terpenoids/norisoprenoids). Application of multivariate anal. of variance, linear discriminant anal., and weighted least-squares regression anal. fired up the perfect varietal discrimination (100%) of wine samples and modeling of results, contributing to new information in the literature about the identity of these wine varieties. European Food Research and Technology published new progress about Alcohols. 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

Li, Huamin published the artcileComparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations, SDS of cas: 106-32-1, the main research area is Saccharomyces raspberry wine alc fermentation; Alcoholic fermentation; HS-GC-IMS; Raspberry wine; Sensory evaluation; T. delbrueckii; Volatile compounds.

Torulaspora delbrueckii is a widely studied non-Saccharomyces yeast, described as having a pos. impact on the organoleptic quality of wines, however, little is known about its impact on the production of raspberry wine. In this study, we compared combined use of S. cerevisiae/T. delbrueckii pair, i.e., in sequential inoculation (RT) and co-fermentation (RC) modes, with spontaneous fermentation (RU) and single S. cerevisiae inoculation (RS), on various properties of raspberry wine including fermentation behaviors (using yeast counts and next-generation sequencing method), basic composition (by OIV, 2019), volatile profile (using headspace-gas chromatog.-ion mobility spectrometry), sensory property (by quant. descriptive analyses) and biogenic amine levels. All the alc. fermentations were completed within 9 days; T. delbrueckii was inhibited by S. cerevisiae in the co-culture; and Saccharomyces and Mrakia were the most abundant species in RU. A total of 40 aromas was identified, with RT abundant in volatile esters, ketones and terpenes and others showing relatively lower intensities. During sensory evaluation, RT was characterized by ‘fruity’ and ‘sweet’ notes; RC was notable for a high ‘floral’ attribute; RU scored the highest in ‘pungent’ and RS showed intermedium intensities for most descriptors. Partial least squares regression showed the relationship between aromas and sensory descriptors. As for biogenic amine, RU contained the highest total amount and RS had the least. Overall, RT had greater potential to be used in the production of raspberry wine.

Food Research International published new progress about Raspberry. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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

Coelho, Eduardo published the artcileUnderstanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention, Quality Control of 106-32-1, the main research area is oak wood wine sorption aging volatile compound retention; Aroma recombination; Mathematical models; Oak wood; Volatile compounds; Wine ageing; Wood sorption.

Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcs., esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate anal. demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.

Food Research International published new progress about Beverages. 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

Liao, Yinfei published the artcileAlkanes-esters mixed collector enhanced low rank coal flotation: Interfacial interaction between oil drop and coal particle, Recommanded Product: Ethyl octanoate, the main research area is coal particle rank flotation interfacial interaction oil drop.

The interaction between oil collector drop and coal particle is important for low-rank coal (LRC) flotation. This paper investigated such interactions using dodecane (D), Et esters (E) and dodecane-esters mixed collector (MC). Measurements of oil drop-coal induction time and detachment force were conducted at a mesoscopic scale. The micro adsorption mechanism of oil collectors was revealed by wetting heats and FTIR measurements. Flotation results showed MC, especially dodecane-Et laurate, obtained high yield and low ash clean coal. There was a shorter induction time and higher adhesion strength between LRC particle and MC drop. The wetting heat of MC was greater than the sum of wetting heat of the two single collectors. FTIR anal. indicated that D validly adsorbed to the Me or aromatic groups, and E bonded with the oxygen-containing groups. The macro flotation results was well interpreted by the interfacial interaction of collector-coal at the mesoscopic and micro scales.

Fuel published new progress about Actuators. 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, Xinyu published the artcileDeveloping an authentication approach using SPME-GC-IRMS based on compound-specific δ13C analysis of six typical volatiles in wine, Name: Ethyl octanoate, the main research area is GC IRMS volatile wine extraction.

An anal. method using gas chromatog. isotope ratio mass spectrometry (GC-IRMS) combined with solid phase micro-extraction (SPME) was developed to measure the δ13C values of six typical volatiles commonly occurring in wine (isoamyl acetate, 2-octanone, limonene, 2-phenylethanol, Et octanoate and Et decanoate) for the first time. SPME selected with a divinylbenzene/carboxen/polydimethylsiloxane fiber was combined with the GC-IRMS for pretreatment optimization. The optimized SPME parameters of extraction time, extraction temperature and salt concentration were 40 min, 40 °C and 10%, resp. The δ13C values measured by SPME-GC-IRMS were in good agreement with those measured via elemental analyzer (EA)-IRMS and GC-IRMS. The differences range from 0.02 to 0.44‰ with EA-IRMS and from 0 to 0.28‰ with GC-IRMS, indicating the high accuracy of the method. This newly established method measured the precision within 0.30‰ and was successfully validated to discriminate imported real wine samples with identical label but amazing price differences from different importers.

Food Quality and Safety published new progress about Extraction. 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

Lu, Yao published the artcileChanges in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation, Name: Ethyl octanoate, the main research area is persimmon wine physicochem polyphenol flavor fermentation; Persimmon wine; fermentation; flavor; oenological parameter; polyphenol; sensory.

Changes in the oenol. parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alc. and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, Et hexanoate, Me octanoate, Et octanoate, phenethyl acetate, and 2, 4-di-tert-butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, Et hexanoate, and Et octanoate. Spontaneous fermentation increased the proportion of esters and alcs. in the overall volatile compounds During sensory evaluation, IPW was characterized by “”brandy,”” “”bitterness,”” and low “”sweetness,”” and SPW has a high score of “”sweetness,”” “”balance,”” desirable “”color,”” and “”body.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Bitterness. 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

Liu, Di published the artcileDiversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine, Application of Ethyl octanoate, the main research area is wine aroma spontaneous fermentation fungi diversity dynamics; Fungal microbiota; Microbial biogeography; Saccharomyces cerevisiae; Spontaneous fermentation; Wine.

Microbial ecol. is an integral part of an agricultural ecosystem and influences the quality of agricultural commodities. Microbial activity influences grapevine health and crop production, conversion of sugar to ethanol during fermentation, thus forming wine aroma and flavor. There are regionally differentiated microbial patterns in grapevines and must but how microbial patterns contribute to wine regional distinctiveness (terroir) at small scale (<100 km) is not well defined. Here we characterize fungal communities, yeast populations, and Saccharomyces cerevisiae populations during spontaneous fermentation using metagenomics and population genetics to investigate microbial distribution and fungal contributions to the resultant wine. We found differentiation of fungi, yeasts, and S. cerevisiae between geog. origins (estate/vineyard), with influences from the grape variety. Growth and dominance of S. cerevisiae during fermentation reshaped the fungal community and showed geog. structure at the strain level. Associations between fungal microbiota diversity and wine chems. suggest that S. cerevisiae plays a primary role in determining wine aroma profiles at a sub-regional scale. The geog. distribution at scales of less than 12 km supports that differential microbial communities, including the dominant fermentative yeast S. cerevisiae can be distinct in a local setting. These findings provide further evidence for microbial contributions to wine terroir, and perspectives for sustainable agricultural practices to maintain microbial diversity and optimize fermentation function to craft beverage quality. International Journal of Food Microbiology published new progress about Alternaria. 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

Tofalo, Rosanna published the artcileImpact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production, Safety of Ethyl octanoate, the main research area is Saccharomyces cerevisiae Torulaspora delbrueckii sparkling wine production hydrolysis; Aroma compounds; Champenoise method; Saccharomyces cerevisiae; Sparkling wines; Starmerella bacillaris; Torulaspora delbrueckii; non-Saccharomyces yeasts.

In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii (TB1) or Starmerella bacillaris (SB48) on the oenol. and aroma characteristics of sparkling wines obtained with the Champenoise method was investigated. The autolytic outcome and the sensory profile of sparkling wines were also evaluated. The secondary fermentations were completed by all mixed and single starter cultures with the only exception of those guided by Starm.bacillaris. Sparkling wines produced with S. cerevisiae F6789+Starm.bacillaris SB48 showed the highest amounts of glycerol (6.51 g/L). The best autolytic potential was observed in sparkling wines produced with +Starm.bacillaris (81.98 mg leucin/L) and S. cerevisiae+T. delbrueckii (79.03 mg leucin/L). The lowest value was observed for sparkling wines obtained with S. cerevisiae F6789 (53.96 mg leucin/L). Sparkling wines showed different aroma and sensory profiles. Esters were mainly present in sparkling wines obtained with S. cerevisiae F6789 (88.09 mg/L) followed by those obtained with S. cerevisiae+T. delbrueckii (87.20 mg/L), S. cerevisiae +Starm.bacillaris (81.93 mg/L). The content of esters decreased over time, and that might be related to the adsorption on lees and chem. hydrolysis. The highest concentrations of higher alcs. were found in sparkling wines produced with S. cerevisiae+T. delbrueckii (27.50 mg/L). Sparkling wines obtained with S. cerevisiae +Starm.bacillaris were well differentiated from the others due to their high score for the descriptor for spicy, bread crust, freshness and floral. Tailored strains with different autolytic potential might represent an interesting strategy to improve traditional sparkling wine production and favor their differentiation.

Food Microbiology published new progress about Adsorption. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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