Category: 110-42-9

Chen, Chen published the artcileCharacterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences, Quality Control of 110-42-9, the main research area is volatile Gouda cheeses contribution aroma Chinese consumer preference; Aroma compounds; Aroma recombination and omission; Gas chromatography–mass spectrometry; Gas chromatography–olfactometry; Gouda cheese; Sensory evaluation.

A systematic flavoromics-based anal. of samples of 12 com. available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory anal. results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as ‘milk’ and ‘cream’ were the most popular. Seventy-seven aroma compounds were identified by gas chromatog.-mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatog.-olfactometry anal. and calculation of their odor activity values. Partial least-squares anal. revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavor contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments

Food Chemistry: X published new progress about Almond. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

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

Lu, Hao-Cheng published the artcileReducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines, Related Products of esters-buliding-blocks, the main research area is grapevine metabolite environment global warming climate change; 1-LR1, distal leaf removal at the beginning of véraison in the same vines across vintages; 1-LR2, distal leaf removal at post-véraison in the same vines across vintages; 2-LR1, distal leaf removal at the beginning of véraison in new vines of each vintage; 2-LR2, distal leaf removal at post-véraison in new vines of each vintage; Aroma compounds; Carry-over effect; Distal leaf removal; GC–MS, gas chromatography-mass spectrometry; GDD, growing degree days; Global warming; HS-SPME, headspace solid phase microextraction; LR1, distal leaf removal at the beginning of véraison; LR2, distal leaf removal at post-véraison; Microclimate; OAV, odor activity values; Vintage.

The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate change. Herein, distal leaf removal was applied in semi-arid Xinjiang to adjust the source to sink ratio of grapevines for three consecutive years (2018-2020). The grape-derived volatiles showed high correlations with specific climate factors such as temperature changes in the growth period. Results showed that distal leaf removal increased the solar radiation reaching the clusters in the first few days after applying LR treatments while not affecting the temperature The improvement in fruity and floral aroma intensity by distal leaf removal was founded not only in grape metabolites but also in wines. Moderate cluster exposure brought by distal leaf removal was beneficial for the accumulation of isoprenoids, which therefore increased the fruity and floral intensity of wines. The carry-over effect did not show in consecutively defoliated vines among vintages regarding the wine aroma profile.

Food Chemistry: X published new progress about Climate. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Cai, Zizhe published the artcileLitsea cubeba kernel oil as a promising new medium-chain saturated fatty acid feedstock for biolubricant base oil synthesis, Recommanded Product: Methyl decanoate, the main research area is Litsea cubeba kernel oil saturated fatty acid feedstock biolubricant.

Litsea cubeba (LC) kernel is a kind of waste after LC essential oil processing, which oil was found to be rich in medium chain fatty acids. Such oil was originally applied as a potential feedstock for the synthesis of trimethylolpropane fatty acid triester (TFATE) as a biolubricant base oil with desirable lubricating properties. LC kernel oil was firstly decolorized, and then treated by glycerolysis and methanolysis to produce LC fatty acid Me ester (FAME). The biolubricant base oil was produced by the transesterification of LC FAME with trimethylolpropane (TMP) catalyzed by TMP-potassium, where reaction conditions were FAME to TMP ratio (4:1), catalyst dosage (10% based on TMP), pressure (100 Pa), temperature (130 °C) and time (1 h). The products from each processing step were characterized by GC-FID, ATR-FTIR, and DSC to make sure the reaction complete. The purified product with 92.0% of TFATE was finally obtained by mol. distillation, which lubricating properties were qualified according to ISO VG 32 standard The present findings proposed that LC kernel oil could be used as a promising alternative biolubricant feedstock as its derived TFATE product could achieve good oxidative stability (35 min, ROBT 150 °C) and low-temperature performance (pour point of -15 °C).

Industrial Crops and Products published new progress about Density. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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

Zhao, Guanjia published the artcileThermophysical properties of fatty acid methyl and ethyl esters, Product Details of C11H22O2, the main research area is fatty acid methyl ethyl ester thermophys property.

In present study, surface light scattering (SLS) was used for the simultaneous determination of liquid surface tension and kinematic viscosity of twelve fatty acid esters, including six Me esters (FAMEs) and six Et esters (FAEEs). The SLS apparatus was firstly checked with a reference fluid n-dodecane, and a good agreement of our data from SLS with those from literatures could be found. By utilizing this apparatus, both properties were investigated in the temperature ranges between (298 and 448) K for all substances with an exception of Me myristate and Et myristate covering the temperatures between (323 and 448) K due to their high m.ps. Addnl., the liquid d. and refractive index were determined by an Anton Paar U-tube densimeter between (293 and 453) K and a refractometer from (278 to 358) K, resp. The surface tension and viscosity data obtained from the SLS experiment were fitted to the van der Waals type and the reciprocal temperature-dependent polynomial equations, resp. The quadric and linear functions were adopted to correlate the d. and refractive index data, resp. This work improves the data situation for these fatty acid esters especially at elevated temperatures and provides necessary data and models for the crucial thermophys. properties in connection with the design and optimization of the injection system of an internal combustion engine (ICE).

Journal of Chemical Thermodynamics published new progress about Density. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Yadav, Priyanka published the artcileHydrothermal liquefaction of Fe-impregnated water hyacinth for generation of liquid bio-fuels and nano Fe carbon hybrids, Application of Methyl decanoate, the main research area is iron carbon hybrid liquid bio fuel hydrothermal liquefaction; Bio-oil; Fe carbon hybrids; Hydrothermal liquefaction; Light and heavy oil; Water hyacinth.

In this work, hydrothermal liquefaction experiments of iron impregnated water hyacinth were performed with a motive to enhance bio-oil yields along with generation of nanometal carbon hybrids. Iron nanoparticles were impregnated and its metal loading was determined by ICP-MS. The impact of operating parameters like temperature, biomass to water ratio and reaction time on bio-oil yields was studied. During hydrothermal liquefaction a maximum total bio-oil yield of 38.1% was obtained at 280°C along with formation of nanometal carbon hybrids. The light oil and heavy oil fractions were characterized by GCMS and NMR for determining the key components. The light oil mainly comprises of alkanes, alcs. and esters whereas heavy oil contains esters, ethers, carboxylic acids and phenols. XRD and XPS of Fe-impregnated water hyacinth and residues confirmed the transition of Fe+3/+2 to Fe0. TEM anal. resulted an average particle size of Fe nanoparticles around 19.6 nm.

Bioresource Technology published new progress about Biomass. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Scott, Gabrielle published the artcileExploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas, Computed Properties of 110-42-9, the main research area is strawberry cultivar volatile profile sensory physicochem Texas; Fragaria × ananassa; Texas strawberry; descriptive sensory analysis; strawberry cultivation; strawberry flavor; strawberry volatiles.

To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant anal. (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, pos. correlated to plant vigor. Fruit physicochem. characteristic anal., including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, resp. More than 300 volatiles were identified using solid-phase microextraction-gas chromatog.-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory anal. indicated that strawberry flavor was pos. associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while neg. related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.

Journal of Agricultural and Food Chemistry published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Computed Properties of 110-42-9.

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

Almeida Santos, Catia V. published the artcileImpact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines, Application of Methyl decanoate, the main research area is sulfur oxide bentonite fermentation white wine.

To understand the impact of SO2 and ascorbic acid (AA) in must fermentation, Arinto and Siŕia musts were fermented under the same conditions, but in the presence of different doses of SO2 and with or without bentonite addition Arinto was fermented with 0, 50, 100 mg/L of SO2 and 100 mg/L of AA. Siria was fermented with 0, 15, 30, 45 mg/L of SO2 and 100 mg/L of AA. The volatile organic compounds (VOCs) were analyzed by HS-SPME-GC/MS. Based on PCA results obtained from VOCs profiles for both varieties, first and second principal components were responsible for more than 60% of the resp. system′s variance. In both wines, the presence or absence of bentonite was clearly discriminated. This work also shows that depending on the different doses of SO2 used, the resulting VOC profiles clearly discriminate these different fermentation conditions. The use of AA in both varieties resulted in a different VOC profile compared to the use of SO2. From this study it was also possible to verify from the VOCs profile, that Arinto wine is less resilient to fermentation changes then Siria wine, which may impact technol. choices.

LWT–Food Science and Technology published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Pereira, Catarina published the artcileRevealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach, Recommanded Product: Methyl decanoate, the main research area is Yeasts Arinto wine Amino acids Volatile compound aroma; Amino acids; Arinto wine; Volatile compounds; Wine aroma; Yeasts.

The importance of yeasts in aroma production during wine fermentation is a significant concern for obtaining a wine that appraises a broad number of consumers. For wine producers, wine aroma modulation is an essential issue where the yeasts used during the winemaking process represents a feasible way to improve the complexity and enhance wines specific characteristics. During the fermentation process of wines, yeasts convert grapes sugars into alc., carbon dioxide and a large number of secondary metabolites, depending on yeast metabolism, affecting the wine composition, namely its aroma and amino acids (AAs) composition So, the present work aims to study the effect of different Saccharomyces-type yeasts on the AAs composition and volatile profile of Arinto white wines. To pursue this goal, four white wines from Arinto grapes were fermented with three different com. yeasts (Saccharomyces bayanus EC1118, Saccharomyces cerevisiae CY3079, Saccharomyces bayanus QA23) and one Native yeast. Arinto wines AAs composition was quantified by HPLC-DAD, after a derivatization step to obtain the aminoenone derivatives The volatile content of Arinto wines was determined by GC/MS, after an HS-SPME extraction Results showed significant differences among the AAs content and volatile profile in the Arinto wines. The higher AAs content was found in the Arinto wines fermented with the CY3079 yeast (470.74 mg•L-1), and the lowest content of AAs in the Arinto wines fermented with EC1118 yeast (343.06 mg•L-1). Native yeast results in wines with a volatile profile richer in esters compared to the other sample wines. Principal component anal. (PCA) obtained with combined data of AAs and volatile compounds, after normalization, for each Arinto wine samples, shows a clear separation of wines fermented with Native and CY3079 yeasts in relation to QA23 and EC1118 fermented wines . The first and second principal components are responsible for 44.40% and 32.20%, resp., of the system′s variance, which clearly showed a differentiation among wines.

Journal of Chromatography A published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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

de Souza, Joao Carlos published the artcileInfluence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines, Application of Methyl decanoate, the main research area is grape wine volatile compound sensory property vinification process; Flavor; Greek grape; Sensory analysis; Sparkling wine; Sulfite; Volatile composition.

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Wang, Suwen published the artcileSequential Fermentation with Torulaspora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine, Safety of Methyl decanoate, the main research area is Torulaspora delbrueckii Saccharomyces cerevisiae white wine aroma enhancement fermentation.

In order to evaluate the effects of yeast starter on the quality and flavor profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of Et butyrate, Et caprylate and Et decanoate, which may be related to a strong citrus fruity aroma. Principal component anal. revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their resp. pure fermentation These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation anal. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavor and improve the quality of Longyan dry white wine.

International Journal of Food Science and Technology published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Safety of Methyl decanoate.

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