Category: 106-32-1

Zhang, Tong published the artcileRational design of lycopene emulsion-based nanofood for Lactobacillus plantarum to enhance the growth and flavor production, HPLC of Formula: 106-32-1, the main research area is Lactobacillus lycopene emulsion nanofood growth flavor.

Lactobacillus plantarum (L. plantarum) is an important probiotic with numerous pos. effects on human health and food processing. Although many studies have focused on improving the growth and activities of probiotics with water-soluble additives, the bioavailability and functional benefits of fat-soluble active substances (FSAS) to probiotics have been neglected their poor water-solubility, which impedes absorption by probiotics. To explore the application of FSAS to L. plantarum, in this work, the emulsion-based nanofood (EBN) was designed to enable adsorption and improve the bioavailability of FSAS to L. plantarum. Properties (including particle size, zeta potential, microstructure, encapsulation rate and storage stability) of the EBN consisting of lycopene-casein-soybean soluble polysaccharide complexes were assayed, and the functions of nanofood in the growing environment of L. plantarum (pH and fluid nutrient medium stability) was explored. The results showed that EBN possessed good properties and stability for the culture of L. plantarum. Compared to resp. control groups, groups containing lycopene EBN not only showed an obvious promotion effect on L. plantarum growth in plate count, but also, at MRS culture medium, greatly enhanced the contents of acids, aldehydes, and other volatile compounds, and increased the total numbers and contents of volatile components by L. plantarum. This study demonstrated that this nanofood is an effective way to regulate the relationship of microorganisms and FSAS.

Food Hydrocolloids published new progress about Absorption. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

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

Tufariello, Maria published the artcileEfficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamata table olive fermentation, Category: esters-buliding-blocks, the main research area is olive fermentation yeast; fermentation; quality; safety; starter; table olives; yeast.

BACKGROUND : Table olive fermentation is an unpredictable process and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards In the present study, the efficacy of selected yeast strains as starters to drive fermentations of green and black table olives by the Greek method was investigated. Pilot-scale production by spontaneous fermentation as a control, olives started with previously selected Saccharomyces cerevisiae strains and fermentation driven by com. S. cerevisiae baker’s yeast strain were carried out for each of Manzanilla, Picual and Kalamata table olive cultivars. RESULTS : Time of fermentation was significantly shortened to 40 days to complete the transformation process for all three tested cultivars. Inoculated table olives were enhanced in their organoleptic and nutritional properties in comparison with corresponding samples obtained by spontaneous fermentation The use of starters was also able to improve safety traits of table olives in terms of biogenic amine reduction as well as absence of undesired microorganisms at the end of the process. CONCLUSIONS : Autochthonous, but also non-autochthonous, yeasts can be used to start and control table olive fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers. © 2018 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Clostridium. 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

Petronilho, Silvia published the artcileRevealing the usefulness of aroma networks to explain wine aroma properties: a case study of Portuguese wines, Synthetic Route of 106-32-1, the main research area is Arinto white Bical Baga Castelao wine aroma network; aroma network; aroma sensory analysis; gas chromatography; monovarietal wines; volatile compounds.

Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatog. data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatog. anal. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive anal. The anal. of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), resp. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alc. notes (alcs.). The proposed approach establishes a chem. aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.

Molecules published new progress about Wine. 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

Gonzalez Viejo, Claudia published the artcileChemical characterization of aromas in beer and their effect on consumers liking, SDS of cas: 106-32-1, the main research area is chem aroma beer; Beer acceptability; Beer aromas; Fermentation; Gas chromatography; Volatiles.

Identification of volatiles in beer is important for consumers acceptability. In this study, triplicates of 24 beers from three types of fermentation (top/bottom/spontaneous) were analyzed using Gas Chromatograph with Mass-Selective Detector (GC-MSD) employing solid-phase microextraction (SPME). Principal components anal. was conducted for each type of fermentation Multiple regression anal., and an artificial neutral network model (ANN) were developed with the peak-areas of 10 volatiles to evaluate/predict aroma, flavor and overall liking. There were no hops-derived volatiles in bottom-fermentation beers, but they were present in top and spontaneous. Top and spontaneous had more volatiles than bottom-fermentation 4-Ethyguaiacol and trans-β-ionone were pos. towards aroma, flavor and overall liking. Styrene had a neg. effect on aroma, flavor and overall liking. An ANN model with high accuracy (R = 0.98) was obtained to predict aroma, flavor and overall liking. The use of SPME-GC-MSD is an effective method to detect volatiles in beers that contribute to acceptability.

Food Chemistry published new progress about Ale. 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

Deng, Yang published the artcileComposition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits, Product Details of C10H20O2, the main research area is Schisandra ale beer schisandrin gomisin phenol viscosity oxidative stability; Antioxidant capacity; Beer; Lignans; Schisandra chinensis; Sensory characteristics.

To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, resp.). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, resp. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.

Food Science and Biotechnology published new progress about Ale. 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

Englezos, Vasileios published the artcileSaccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations, Quality Control of 106-32-1, the main research area is volatile organic compound Saccharomyces Starmerella red wine fermentation; Extracellular metabolites; Mixed fermentation; Non-Saccharomyces; Starmerella bacillaris; Yeast interactions.

The use of Starmerella bacillaris in combination with Saccharomyces cerevisiae is considered as a state-of-the-art biol. application to modulate wine composition This application implies a detailed understanding of yeast-yeast interactions during mixed fermentations and their effect on the composition of the resulting wines. In this context, ten com. S. cerevisiae strains were used as partners of an indigenous, previously characterized Starm. bacillaris strain in order to get a better insight into the impact of S. cerevisiae strain employed. The different combinations of strains tested influenced the growth dynamics, the fermentation behavior and, as a consequence, wine composition in a couple-dependent manner. In addition, wines produced from mixed fermentations had significantly lower levels of ethanol, acetic acid and Et acetate, and showed higher amounts of glycerol, higher alcs. and esters compared to pure S. cerevisiae control fermentations This study reveals the importance of S. cerevisiae strain choice on the chem. composition of the wines produced from mixed culture fermentations with Starm. bacillaris.

Food Research International published new progress about volatile organic compound Saccharomyces Starmerella red wine fermentation; Extracellular metabolites; Mixed fermentation; Non-Saccharomyces; Starmerella bacillaris; Yeast interactions. 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

Hernandes, Karolina C. published the artcileMatrix-compatible solid phase microextraction coating improves quantitative analysis of volatile profile throughout brewing stages, Application of Ethyl octanoate, the main research area is beer polydimethylsiloxane divinylbenzene carboxen solid phase microextraction brewing; Aroma; Beer; DVB/Car/PDMS; Flavor; HS-SPME; Lager; PDMS-overcoated fiber; Polydimethylsiloxane.

Ethanol is the major matrix constituent of beer and has been reported as an important interfering volatile during headspace solid phase microextraction (HS-SPME) of minor compounds due to its displacement effect. The addition of a thin hydrophobic polydimethylsiloxane (PDMS) layer on a com. divinylbenzene/Carboxen/PDMS (DVB/Car/PDMS) fiber was evaluated, for the first time, to minimize the displacement effect caused by ethanol in the quant. determination of volatile profile of five stages of brewing. Anal. were performed through gas chromatog. coupled to mass spectrometry detector. The extractive capacity of the PDMS-overcoated fiber was superior to the com. analogous fiber, since the modified version extracted a greater number of compounds (61 vs. 45) and allowed to obtain 20% more of total chromatog. area than the com. fiber. The ethanol content of model solutions (0, 4, 8 and 12%) did not result in significant differences in responses neither to polar nor to medium polar or nonpolar analytes when PDMS-overcoated fiber was used. On the other hand, a displacement effect was observed when polar compounds were extracted by the com. fiber. There was no need to prepare different anal. curves with distinct ethanol levels close to those found in each brewing stage, when PDMS-overcoated fiber was used. This approach turns the anal. method simpler, less laborious and time consuming. It showed adequate linearity, sensitivity, repeatability and intermediate precision. A heat map displayed the quant. differences in the volatile profile of each stage of brewing. Mashing stood out in relation to the others steps by the highest levels of higher alcs. Boiling was characterized by the highest levels of Maillard reaction products, while fermentation, maturation and pasteurization were discriminated by a major presence of esters. Terpenes were incorporated to the wort during boiling or fermentation and the concentration of these compounds remained similar throughout the subsequent brewing steps.

Food Research International published new progress about Beer. 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

Nikulin, Jarkko published the artcileBrewing potential of the wild yeast species Saccharomyces paradoxus, Recommanded Product: Ethyl octanoate, the main research area is Saccharomyces Maltose Brewing potential.

Here, we report the first comprehensive investigation of the brewing potential of the species. Eight wild strains of S. paradoxus were isolated from oak trees growing naturally in Finland, screened in a series of fermentation trials and the most promising strain was selected for lager beer brewing at pilot scale (40 l). Yeasts were evaluated according to their ability to utilize wort sugars, their production of flavor-active aroma volatiles, diacetyl and organic acids, and sensorial quality of beers produced. All strains could assimilate maltose but this occurred after a considerable lag phase. Once adapted, most wild strains reached attenuation rates close to 70%. Adaptation to maltose could be maintained by re-pitching and with appropriate handling of the adapted yeast. Fermentation at 15°C with the best performing strain was completed in 17 days. Maltose was consumed as efficiently as with a reference lager yeast, but no maltotriose use was observed Bottled beers were evaluated by a trained sensory panel, and were generally rated as good as, or better than, reference beers. S. paradoxus beers were considered full-bodied and had a relatively clean flavor profile despite the presence of the clove-like 4-vinyl guaiacol. In conclusion, S. paradoxus exhibits a number of traits relevant to brewing, and with appropriate handling could be applied industrially.

European Food Research and Technology published new progress about Beer. 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

Liao, Pei-Han published the artcileOn-Line Coupling of Simultaneous Distillation-Extraction Using the Likens-Nickerson Apparatus with Gas Chromatography, SDS of cas: 106-32-1, the main research area is coupling simultaneous distillation extraction gas chromatograph mass spectrometer ester.

Simultaneous distillation-extraction (SDE) using the Likens-Nickerson apparatus is a convenient technique used to isolate volatile organic compounds (VOCs) from complex liquid matrixes. The technique combines steam distillation with solvent extraction While anal. extractions are normally followed by off-line separation/detection, it is advantageous to couple extractions online with separation and detection systems that are employed in the same anal. workflow. Here, we have coupled the Likens-Nickerson apparatus online with a gas chromatograph hyphenated with a mass spectrometer. For that purpose, we have devised an automated liquid transfer setup comprising a peristaltic pump, control unit, customized transfer vial with a drain port, and an autosampler arm to deliver liquid extract aliquots at defined time points. The online SDE-GC/MS system enables one to record real-time extraction profiles. These profiles reveal extraction kinetics of various VOCs present in the extracted samples. The data sets were fitted with the first order kinetic equation to obtain numeric values characterizing the extraction process (rate constants ranging from 0.21 to 0.01 min-1 for the Et esters from C6 to C19). A comparison of online and off-line results reveals that the online system is more dependable, while the off-line anal. leads to artifacts. To demonstrate the operation of the online SDE-GC/MS system, we performed analyses of selected real samples (beer). The real-time data sets revealed extraction kinetics for VOCs present in these samples. The devised extraction-anal. system allows the analysts to make an evidence-based decision on the extraction time for different groups of analytes in order to maximize extraction yield and minimize analyte losses.

Analytical Chemistry (Washington, DC, United States) published new progress about Beer. 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

Yin, Hua published the artcileEnhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus, Related Products of esters-buliding-blocks, the main research area is Saccharomyces EEB1 ETR1 fatty acid ethyl ester beer flavor; Saccharomyces pastorianus; beer; ethanol O-acyltransferases; medium-chain fatty acid ethyl esters.

Esters are important flavor compounds in alc. beverages. Although they are present at trace levels, esters play a key role in the formation of flavors, especially fruity flavors, in beverages. Low ester contents result in bland beer and unpleasant flavor. In this study, three recombinant strains, ethanol O-acyltransferase encoding EEB1 overexpression strain (31194::EEB1), 2-enoyl thioester reductase encoding ETR1 overexpression strain (31194::ETR1), and EEB1-ETR1 co-overexpression strain (31194::EEB1::ETR1), were constructed. Et hexanoate production by 31194::EEB1 and 31194::EEB1::ETR1 was 106% higher than that by the parental strain. Further, Et octanoate production by 31194::EEB1 and 31194::EEB1::ETR1 was enhanced by 47 and 41%, resp., compared with that of parental strain 31194. However, no difference was observed between 31194::ETR1 and the parental strain in terms of Et hexanoate and Et octanoate production This indicates that although EEB1 overexpression in Saccharomyces pastorianus enhanced Et hexanoate and Et octanoate production, ETR1 expression levels did not affect the extracellular concentrations of these esters.

Journal of Agricultural and Food Chemistry published new progress about Beer. 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