Category: 110-42-9

Schelezki, Olaf J. published the artcilePre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis, Name: Methyl decanoate, the main research area is wine color tannis volatile fermentation; Alcohol management; Sensory analysis; Tannin; Volatiles; Water addition; Wine aroma; Wine colour.

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alc. wines without critically modifying color or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alc. wines in the absence of excessive grape ripeness remained to be determined The current study extends on pre-fermentative approaches to alc. management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chem. properties were apparent and declines in wine color and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5°Baume.

Food Chemistry published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Reyes-Diaz, Ricardo published the artcileVolatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains, Recommanded Product: Methyl decanoate, the main research area is Lactococcus volatile compound sensory property Fresco cheese; Lactococcus lactis; Mexican Fresco cheese; aroma compound; solid-phase microextraction.

Lactococcus lactis is the lactic acid bacteria most frequently used for the production of cheese starter cultures, mainly because of their efficient production of aroma compounds However, com. cultures do not always produce the typical aroma notes of artisanal raw-milk cheeses. Thus, the objective of this study was to characterize the volatile compounds generated by wild L. lactis strains in Mexican Fresco cheese made with pasteurized milk. Four strains of wild L. lactis were evaluated for their aroma production in Mexican Fresco cheese using sensory and instrumental anal. The aroma profiles were evaluated by descriptive sensory anal. Volatiles were determined by solid-phase microextraction and gas chromatog.-mass spectrometry. Principal component anal. was applied to interpret anal. and sensory data. Mexican Fresco cheese aroma was described as milkfat, yogurt, yeasty, barny, dirty socks, and Fresco cheese. Cheese with L. lactis strains R7 or B7 were most similar to com. raw milk Fresco cheese in all aroma descriptors. Volatiles identified in all cheeses were esters, acids, alcs., ketones, and aldehydes, but the main differences were found for total volatile relative abundance. Also, volatile concentrations (μg/g) in com. raw milk Fresco cheese and cheeses made with L. lactis R7 or B7 were 4 Me esters [C4 (4.15 vs. 5.47-13.74), C6 (0.12 vs. 1.53-15.34), C8 (1.06 vs. 0.32-6.65), and C10 (0.62 vs. 0.41-3.74)], 7 acids [C4 (1.92 vs. 0.30-9.29), C6-C10 (0.05-4.48 vs. 0.11-30.45), and C12 (0.13 vs. 0.28-0.30)], 2 alcs. [3-methyl-1-butanol (3.48 vs. 3.4-13.13) and phenylethyl alc. (0.10 vs. 0.63-2.04)], and 1 ketone (acetoin; 1.22 vs. 0.28-0.99). The first 3 principal components explained 78.2% of the total variation and clearly distinguished 3 main groups. Cheese made with L. lactis R7 was classified in the same group as key compounds associated with Fresco cheese aroma and show potential as a starter in Mexican Fresco cheese manufacture

Journal of Dairy Science published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Li, Shiqi published the artcileEffect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines, Recommanded Product: Methyl decanoate, the main research area is Saccharomyces Wickeramomyces Zygosaccharomyces Schizosaccharomyces malic shikimic acid.

To improve the functional properties and flavor complexity of kiwi wine using different non-Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochem. and sensorial profiles of the wines were evaluated. The evolution of cells showed that non-Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component anal. (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of Et esters (Et hexanoate, Et heptanoate, Et decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, Et butyrate, Me butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note.

Journal of Food Composition and Analysis published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Ignacia Lambert-Royo, Maria published the artcileThe diversity of effects of yeast derivatives during sparkling wine aging, Computed Properties of 110-42-9, the main research area is Saccharomyces Torulaspora sparkling wine aging; Foaming; Sensory analysis; Sparkling wine; Volatile compounds; Wine aging; Yeast derivatives.

This study shows the monitoring of the phys., chem. and sensorial changes that occur in the sparkling wine along 18 mo of aging due to different typol. yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolyzate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 mo of aging on lees. The addition of yeast autolyzate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolyzate and Optimum White generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile.

Food Chemistry published new progress about Antioxidants. 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

Potter, Colin M. published the artcileQuantitative and qualitative analysis of edible oils using HRAM MS with an atmospheric pressure chemical ionisation (APCI) source, Application of Methyl decanoate, the main research area is edible oil atm pressure chem ionisation.

Fatty acids represent major components of cell membranes, serve as energy sources, modulate gene transcription and cell signalling and act as cytokine precursors. It is increasingly apparent that dietary fatty acids influence these vital functions and affect human health. Consequently, anal. techniques are required to identify and quantify the suite of fatty acids present in food and human tissues. Advances in mass spectrometry (MS) offer new opportunities to profile and quantify fatty acids in biol. samples. Our aim was to demonstrate the use of GC- atm. pressure chem. ionisation (APCI)-ion mobility spectrometry (IMS)-TOF-MS to provide highly specific and sensitive quantification of known fatty acids plus a comprehensive overview of all the eluted analytes. Ionisation was achieved using an APCI source. This new approach was demonstrated on a range of com. edible oils. Compared to standard GC techniques using flame ionisation detection (FID) or a single quadrupole MS with electron ionisation, GC-APCI-IMS-TOF-MS greatly increased compound selectivity and specificity, leading to greatly enhanced confidence in fatty acid Me esters (FAME) identification and quantification. Our approach also added the fingerprint of high-resolution accurate mass (HRAM) discovery data, with collision cross section (CCS) values, relating to many other analytes. This method can be readily applied to study food provenance, food fraud and to identify fatty acid related illnesses.

Journal of Food Composition and Analysis published new progress about Edible oils Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Pranata, Agy Wirabudi published the artcileVolatilomics for halal and non-halal meatball authentication using solid-phase microextraction-gas chromatography-mass spectrometry, Application of Methyl decanoate, the main research area is non halal meatball solid phase microextraction GCMS volatilomics.

The adulteration of beef meatballs with wild boar (Sus scrova) meat or chicken may be undertaken for economic reasons. This adulteration is a very sensitive issue, particularly for Muslim consumers, as the consumption of wild boar is strictly prohibited by Islamic law. This study aimed to discriminate volatile compounds in meatballs made from beef, chicken, and wild boar and mixtures thereof using solid-phase microextraction-gas chromatog.-mass spectrometry (SPME/GC-MS) and multivariate data anal. SPME is a non-destructive method for the extraction of volatile compounds and does not alter the original chem. composition of the volatiles. A validated partial least squares discriminant anal. (PLS-DA) model with three classes was used to uncover the discriminating volatiles of each type of meatball. The results indicated that β-cymene, 3-methyl-butanal, and 2-pentanol were among the pos. discriminating volatiles with the highest variable importance in projection (VIP) values among the chicken meatballs. The highest VIP pos. discriminating volatiles in the beef meatballs were 5-ethyl-m-xylene, benzaldehyde, and 3-ethyl-2-methyl-1,3-hexadiene. The mixed meatballs exhibited an interesting profile, with all appearing in the same group as the pure wild boar meatballs. However, the discriminating volatiles derived from a sep. PLS-DA model indicated that they contained different compounds In the pure wild boar meatballs, six compounds (pentanal, 2,6-dimethylcyclohexanone, 1-undecanol, cyclobutanol, 2,4,5-trimethyl-thiazole, and 5-ethyl-3-(3-methyl-5-Ph pyrazol-1-yl)-1,2,4-triazol-4-amine) were identified as discriminating volatile compounds with the highest VIP values. These compounds were consistently found as significant discriminating volatile compounds in mixture meatballs group although with different VIP value. This research demonstrated that SPME-GC/MS combined with multivariate data anal. was a fast and reliable method for differentiating meatballs made from beef, chicken, and wild boar meat based on their volatile compound contents.

Arabian Journal of Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Zhu, Min published the artcileVolatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics, Name: Methyl decanoate, the main research area is Lavandula volatile compound chemometrics China; Aroma; Chemometrics; Floral origin; HS-SPME-GC/MS; Honey; Volatile compounds.

Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive anal. of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and floral origin using HS-SPME/GC-MS combined with chemometrics. A total of 92 volatiles were identified and relatively quantified in honey samples, 51 of which showed contribution to floral discrimination (p < 0.01), and 27 of which had aroma contribution, applying apocynum, jujube and amorpha honey with various fruity, elaeagnus with rosaceous and lavender with green flavor. Chemometrics anal. showed significant correlations between floral origin and volatiles, in particular, compounds hexanal, hexanol, heptanol and Me enanthate were tentatively selected as the key compounds to discriminate lavender honey (Lavandula angustifolia Mill.) from others. These results reveal the volatiles and aroma features in five types of unifloral honey in Northwest China and offer compelling evidence for honey authentication. Food Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Xagoraris, Marinos published the artcileUnifloral Autumn Heather Honey from Indigenous Greek Erica manipuliflora Salisb.: SPME/GC-MS Characterization of the Volatile Fraction and Optimization of the Isolation Parameters, Synthetic Route of 110-42-9, the main research area is Erica norisoprenoid benzaldehyde safranal honey 4methoxybenzoate ethyl anisate; Erica manipuliflora Salisb.; autumn heather honey; gas chromatography-mass spectrometry; optimization; response surface methodology; solid-phase microextraction; volatiles.

For long heather honey has been a special variety due to its unique organoleptic characteristics. This study aimed to characterize and optimize the isolation of the dominant volatile fraction of Greek autumn heather honey using solid-phase microextraction (SPME) followed by gas chromatog.-mass spectrometry (GC-MS). The described approach pointed out 13 main volatile components more closely related to honey botanical origin, in terms of occurrence and relative abundance. These volatiles include phenolic compounds and norisoprenoids, with benzaldehyde, safranal and p-anisaldehyde present in higher amounts, while Et 4-methoxybenzoate is reported for the first time in honey. Then, an exptl. design was developed based on five numeric factors and one categorical factor and evaluated the optimum conditions (temperature: 60 °C, equilibration time: 30 min extraction time: 15 min magnetic stirrer velocity: 100 rpm sample volume: 6 mL water: honey ratio: 1:3 (v/w)). Addnl., a validation test set reinforces the above methodol. investigation. Honey is very complex and variable with respect to its volatile components given the high diversity of the floral source. As a result, customizing the isolation parameters for each honey is a good approach for streamlining the isolation volatile compounds This study could provide a good basis for future recognition of monofloral autumn heather honey.

Foods published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Synthetic Route of 110-42-9.

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

Qian, Heying published the artcileMetabolic characterization of hemolymph in Bombyx mori varieties after Bombyx mori nucleopolyhedrovirus infection by GC-MS-based metabolite profiling, SDS of cas: 110-42-9, the main research area is BmNPV infection hemolymph oxidative phosphorylation GC MS.

The “”Huakang 2″” silkworm variety, bred by the Sericulture Research Institute of the Chinese Academy of Agricultural Sciences, is highly resistant to Bombyx mori nucleopolyhedrovirus (BmNPV) and effectively solves the issue of frequent Bombyx mori nuclear polyhedrosis in sericultural production The mol. mechanism of its resistance to BmNPV, however, is still unknown. The purpose of the present study was therefore to identify these anti-BmNPV mechanisms by using metabolomics in combination with transcriptomics after s.c. injection of budded virus (BV) with high concentrations of BmNPV from specimens of the Baiyu N variety (which is highly resistant to BmNPV) and the Baiyu variety (which is sensitive to BmNPV). A total of 375 differential metabolites were identified, which mainly included sugars, acids, amines, alcs., glycosides, and other small mols. KEGG enrichment anal. and functional clustering of differential metabolites identified possible metabolic pathways, including tyrosine metabolism, oxidative phosphorylation, and alanine, aspartate, and glutamate metabolism The differentially expressed genes (DEGs) identified by transcriptome anal. were annotated in KEGG. Association anal. showed that the metabolic pathways of different silkworm varieties are affected differently by BmNPV infection, triggering a series of complex physiol. and biochem. changes in the organism. In particular, oxidative phosphorylation might be an essential pathway involved in regulation of disease resistance.

Archives of Virology published new progress about Amines Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, SDS of cas: 110-42-9.

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

Oforma, C. C. published the artcileCharacterization of essential oils and fatty acids composition of stored Ginger (Zingiber officinale Roscoe), Safety of Methyl decanoate, the main research area is Zingiber essential oil fatty acid zingiberene GCMS.

The essential oils and fatty acids composition of stored Zingiber officinale Roscoe (Ginger) were characterized using Gas chromatog.-Mass Spectrometric (GC/MS) method. The ginger rhizomes sample was procured from spices store at Bwari main market, Abuja, Nigeria. It was pretreated and the proximate anal. was carried out. The essential oils and fatty acids were extracted using Hydro-distillation unit. It was then analyzed using GC/MS. From the results obtained, the proximate composition showed 8.50% protein content, 3.80% crude fiber, 5.10% fat, 3.60% ash content, 10.20% moisture and 68.80% carbohydrate content. 38 essential oil components were found and the essential oil was dominated by the compound class Sesquiterpenes (64.83%) followed by Esters (13.29%), aldehydes (9.16%), Sesquiterpenols (6.46%) and monoterpenes (5.71%). Monoterpenols constituted 3.35% while ketones and oxides were seen in trace amounts The specific dominant constituents were zingiberene (28.57%), Arcurcumene (14.22%) and Geranyl Acetate (13.28%). There was a decrease in the number of sesquiterpenes and monoterpenes in the stored ginger compared to the number earlier reported on freshly harvested and dried samples but the reduction did not affect the overall average percentage composition The fatty acid comprised 50% saturated acids and 50% unsaturated acids and was dominated by Linoleic Acid (23.92%) followed by palmitic acid (22.18%), oleic acid (20.40%) and Lauric Acid (8.34%). The composition of the Zingiber officinale essential oil and fatty acid has shown that the plant contains true essential oils, implying that the medicinal and flavouring strength of the plants may be attributed to its essential oil composition

Journal of Applied Sciences and Environmental Management published new progress about Blood. 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