Category: 111-11-5

Cozzolino, Rosaria published the artcileBiochemical characterization of apple slices dried using low temperature and stored in modified atmosphere packaging, Application of Methyl octanoate, the main research area is apple slice temperature biochem characterization atm packaging.

Apple slices (Pinova cv) dried at mild temperature (40°C), compared to 65°C dried slices, are enriched (up to about 50%) in polyphenols (e.g., catechin, epicatechin, quercetin 3-glucoside, quercetin derivatives). Chem. (dipping solutions) and phys. (packaging) treatments are key in controlling the enzymic browning of dried apple slices and maintain their nutritional content. In the present study we investigated the effects of dipping and packaging on the physicochem. properties of dried apple slices. Specifically, apple slices dried at 40°C were comparatively dipped in 1% calcium citrate (CC) or 1% citric acid (CA) and stored in active modified atm. (a-MA) or in passive (p-MA) for 100 days. A mild drying approach combined with dipping in CC and a-MA preservation, produced high quality dried apple slices, both in terms of sensory characteristics and color retention. Remarkably, upon this treatment, fruits exhibited an enhanced volatile profile that correlated with fresh and fruity apple notes.

Journal of Food Composition and Analysis published new progress about Apple. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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

Vatavali, Kornilia A. published the artcilePhysicochemical, spectroscopic, and chromatographic analyses in combination with chemometrics for discrimination of geographical origin of greek graviera cheeses, Synthetic Route of 111-11-5, the main research area is graviera cheese physicochem spectroscopic chromatog analysis chemometrics; chemometric analysis; fatty acids; geographical discrimination; graviera cheese; minerals; physicochemical parameters; volatile compounds.

Seventy-eight graviera cheese samples produced in five different regions of Greece were characterized and discriminated according to geog. origin. For the above purpose, pH, titratable acidity (TA), NaCl, proteins, fat on a dry weight basis, ash, fatty acid composition, volatile compounds, and minerals were determined Both multivariate anal. of variance (MANOVA) and linear discriminant anal. (LDA) were applied to exptl. data to achieve sample geog. discrimination. The results showed that the combination of fatty acid composition plus minerals provided a correct classification rate of 89.7%. The value for the combination of fatty acid compositions plus conventional quality parameters was 94.9% and for the combination of minerals plus conventional quality parameters was 97.4%. When cheeses of the above five geog. origins were combined with previously studied graviera cheeses from six other geog. origins collected during the same seasons in Greece, the resp. values for the discrimination of geog. origin of all eleven origins were 89.3% for conventional quality parameters plus minerals; 94.0% for conventional quality parameters plus fatty acids; 94.1% for minerals plus fatty acids; and 95.2% for conventional quality parameters plus minerals plus fatty acids. Such high correct classification rates demonstrate the robustness of the developed statistical model.

Molecules published new progress about Cheese. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Zhao, Huiyan published the artcileIdentification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia), COA of Formula: C9H18O2, the main research area is Morinda fruit hexanoic octanoic acid methyl ester odorant.

In this study, the volatile changes of noni fruit in various ripening stages were analyzed using gas chromatog.-mass spectrometry. Eleven of the 35 identified volatiles were found odor-active through gas chromatog.-olfactometry. Based on the aroma extract dilution anal., hexanoic acid, octanoic acid and their Me esters were considered as the key odorants for the smell of noni fruit. Anal. also indicated that the sensory perception of the rancid smell was resulted from the antagonistic effects of the key acid and Me ester odorants. This study may facilitate the improvement of the acceptability of noni processed foods in the future.

International Journal of Food Science and Technology published new progress about Cheese. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Wu, Qiang-Sheng published the artcileMycorrhizas enhance drought tolerance of citrus by altering root fatty acid compositions and their saturation levels, Recommanded Product: Methyl octanoate, the main research area is mycorrhiza drought citrus root fatty acid saturation; Poncirus trifoliata ; drought; mycorrhizal symbiosis; unsaturation index of fatty acids.

Arbuscular mycorrhizas (AMs) have the ability to enhance drought tolerance of citrus, but the underlying mechanisms have not been clearly elucidated. Considering the strong association of cell membrane fatty acid (FA) unsaturation with plant drought tolerance, the present study hypothesized that AM fungi (AMF) modulated the composition and unsaturation of FAs to enhance drought tolerance of host plants. Drought-sensitive citrus rootstocks, trifoliate orange (Poncirus trifoliata) seedlings, were inoculated with AMF (Funneliformis mosseae) for 3 mo and were subsequently exposed to drought stress (DS) for 8 wk. Mycorrhizal seedlings exhibited better plant growth performance, higher leaf water potential and lower root abscisic acid concentrations under both well-watered (WW) and DS conditions. Arbuscular mycorrhiza fungus inoculation considerably increased root Me oleate (C18:1), Me linoleate (C18:2) and Me linolenate (C18:3N3) concentrations under both WW and DS conditions, and root Me palmitoleate (C16:1) concentrations under WW, while it decreased root Me stearate (C18:0) levels under both WW and DS. These changes in the composition of FAs of mycorrhized roots resulted in higher unsaturation index of root FAs, which later aided in reducing the oxidative damage on account of lower concentration of malondialdehyde and superoxide radicals. The changes of these FAs were a result of AMF-up-regulating root FA desaturase 2 (PtFAD2), FA desaturase 6 (PtFAD6) and Δ9 FA desaturase (PtΔ9) genes under WW and PtFAD2, PtFAD6 and Δ15 FA desaturase (PtΔ15) genes under DS conditions. Our results confirmed that mycorrhization brought significant changes in root FA compositions, in addition to regulation of gene expression responsible for increasing the unsaturation level of FAs, a predisposing physiol. event for better drought tolerance of citrus.

Tree Physiology (Oxford, United Kingdom) published new progress about Citrus. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.

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

Maksimovic, Svetolik published the artcileUtilization of supercritical CO2 in bioactive principles isolation from Helichrysum italicum and their adsorption on selected fabrics, Recommanded Product: Methyl octanoate, the main research area is Helichrysum arzanol supercritical CO2 cotton gauze polypropylene fabric.

Helichrysum italicum (Roth) G. Don fil., Asteraceae, possesses numerous secondary plant metabolites with a wide range of biol. activities. Yet, data on the potential of supercritical fluid extraction (SFE) in their isolation are scarce. This study provides analyses of the chem. profiles of extracts obtained by SFE with or without ethanol as a cosolvent using GC-FID, GC-MS, HPLC, and UHPLC-MS techniques. Among the compounds with proven biol. activity identified, the presence of arzanol was confirmed. In the next step, the integrated process of supercritical fluid extraction and impregnation was applied to deliver active compounds to cotton gauze and polypropylene fabric for possible topical applications. The anal. procedures results showed a considerable affinity of both textile materials for incorporating active components present in the H. italicum. The study indicated the high-pressure techniques applied as very efficient in the isolation of bioactive components from H. italicum and their adsorption on selected carriers.

Journal of Supercritical Fluids published new progress about Cotton. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.

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

Yang, Xiaoying published the artcileAnalysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxide, Name: Methyl octanoate, the main research area is strawberry fruit methylcyclopropene chlorine dioxide flavor taste preservative; 1-MCP; ClO2; Flavor; Strawberry; Vocs.

Abstract: Flavor and taste attributes of fruits varied by different preservatives treatments. Changes in sugars, organic acids, amino acids as well as volatiles of strawberries treated with 1-methylcyclopropene (1-MCP) and/or chlorine dioxide (ClO2) were evaluated during storage period in this study. Our results revealed that the decreases of tartaric acid, malic acid, citric acid, titratable acidity (TA), sucrose and soluble sugar contents were significantly inhibited by 1-MCP + ClO2. The fructose and glucose contents of all groups remained stable and slightly increased at the last period of 10 days. However, different treatments had no influence on content of succinic acid. Moreover, the highest sweet taste (77.37 mg 100 g-1 fresh weight) and lowest bitter taste (3.44 mg 100 g-1 fresh weight) free amino acids (FAA) were observed in the strawberries treated by 1-MCP combined with ClO2 treatment as compared to other treatments and control. (E)-2-hexenal was the most abundant volatile and showed a significant increase trend during strawberry storage. More interestingly, Et butyrate, fruit-like aroma, could be recovered in content by 1-MCP, ClO2 alone and their combination treatment. Compared with other treatments, the significant different flavor in ClO2 treatment was identified by principle component anal. In addition, Me hexanoate and 4-methoxy-2,5-dimethylfuran-3(2H)-one (DMMF) were the major factors that affected the volatile organic compounds (VOCs) of strawberries through the whole storage. Taken together, 1-MCP coupled with ClO2 could be a complex preservative to maintain strawberries quality by regulating the flavor and taste attributes.

Journal of Food Science and Technology (New Delhi, India) published new progress about Flavor. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Ferracane, Antonio published the artcileExploring the volatile profile of whiskey samples using solid-phase microextraction Arrow and comprehensive two-dimensional gas chromatography-mass spectrometry, Application In Synthesis of 111-11-5, the main research area is whiskey solid phase microextraction gas chromatog mass spectrometry; Comprehensive two-dimensional gas chromatography; Flavour analysis; Solid-phase microextraction Arrow; Volatile organic compounds; Whiskey.

We present a novel sample preparation method for the extraction and preconcentration of volatile organic compounds from whiskey samples prior to their determination by comprehensive two-dimensional gas chromatog. (GC x GC) coupled to mass spectrometry (MS). Sample preparation of the volatile compounds, important for the organoleptic characteristics of different whiskeys and their acceptance and liking by the consumers, is based on the use of the solid-phase microextraction (SPME) Arrow. After optimization, the proposed method was compared with conventional SPME regarding the anal. of different types of whiskey (i.e., Irish whiskey, single malt Scotch whiskey and blended Scotch whiskey) and was shown to exhibit an up to a factor of six higher sensitivity and better repeatability by a factor of up to five, depending on the compound class. A total of 167 volatile organic compounds, including terpenes, alcs., esters, carboxylic acids, ketones, were tentatively-identified using the SPME Arrow technique, while a significantly lower number of compounds (126) were determined by means of conventional SPME. SPME Arrow combined with GC x GC-MS was demonstrated to be a powerful anal. tool for the exploration of the volatile profile of complex samples, allowing to identify differences in important flavor compounds for the three different types of whiskey investigated.

Journal of Chromatography A published new progress about Flavor. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

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

Zhu, Jian Cai published the artcileCharacterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value, Category: esters-buliding-blocks, the main research area is sulfur nitrogen compound Lang baijiu GC MS FPD NPD; Flame photometric detection; Gas chromatography-olfactometry; Lang baijiu; Nitrogen phosphorus detector; Stir bar sorptive extraction.

The volatile compounds in three Lang baijiu (“”Honghualangshi, Y1″”, “”Langjiulangge, Y2″”, and “”Laolangjiu, Y3″”) were identified by GC-O, GC-MS, flame photometric detection (FPD), and nitrogen phosphorus detector (NPD) with the aid of stir bar sorptive extraction (SBSE). The results showed that a total of 60, 62, and 61 compounds with aroma contribution were present in samples Y1, Y2, and Y3, resp. The results indicated that 2-methyl-3-furanthiol (OAV: 20-30), 3-mercaporhexyl acetate (OAV: 13-20), β-damascenone (OAV: 30-57), (E)-2-nonenal (OAV: 9-22), heptanal (OAV: 4-13), hexanal (OAV: 9-12) and 2-isopropyl-3-methoxypyrazine (OAV: 4-14) contributed to the aroma of Lang baijiu. Finally, six compounds (Et hexanoate, 2-methyl-3-furanthiol, (E)-2-decenal, guaiacol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine) with different OAVs were used to determine the effect on the threshold of aromatic reconstitution (AR). It can be seen that Et hexanoate, 2-methyl-3-furanthiol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine could significantly decrease the threshold of AR. The possible reason was that these four compounds had synergistic effects with the aroma compounds in AR. Compared to Et hexanoate and 2-methyl-3-furanthiol, the threshold of AR had a slight difference in the presence of (E)-2-decenal in AR. After the addition of guaiacol, the threshold value of AR was significantly increased, indicating a masking effect between guaiacol and the original aroma compounds in AR.

Food Research International published new progress about Baijiu. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Nadeeshani, Harshani published the artcileProximate composition, fatty acid profile, vitamin and mineral content of selected banana varieties grown in Sri Lanka, COA of Formula: C9H18O2, the main research area is banana fatty acid vitamin mineral composition.

Nearly 30 varieties of banana (Musa spp.) are grown in Sri Lanka while it is the most produced and traded fruit in fresh form in the world. In the present study, five banana varieties commonly grown in Sri Lanka were evaluated for their nutritional composition Fruits were collected using stratified random sampling design from all agro-climatic zones, sorted and cleaned. Composite samples were prepared by oven drying a portion of the sample at 45°C while the rest was freeze-dried. Proximate composition, fatty acid profile and vitamin composition were determined using standard procedures and presented on fresh weight basis. Total carbohydrate, protein and dietary fiber contents of studied banana varieties were 13.46-26.46, 0.14-0.2 and 1.97-2.49%, resp. Major fatty acids observed in Musa spp. were palmitic, linoleic, α-linolenic, oleic, stearic, palmitoleic and myristic acids. Vitamin A and E contents were higher than other fat-soluble vitamins. Among studied banana varieties, the nutritional significance of Puwalu was upheld by the highest quantities of fat-soluble vitamins and polyunsaturated fatty acids while the nutritional significance of Kolikuttu was upheld by the highest quantities of protein, dietary fiber, thiamine and riboflavin. Ambul kesel was observed to contain the highest vitamin C content among studied banana varieties.

Journal of Food Composition and Analysis published new progress about Banana. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Windes, S. published the artcileComprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor, Computed Properties of 111-11-5, the main research area is barley genotype beer.

Recent research has demonstrated contributions of barley genotype to beer flavor based on the progeny of a cross between an heirloom and a more contemporary barley variety. To advance this line of research, the current study used two independent sets of barley germplasm to address the contributions of different barley genotypes to beer flavor. Pedigree, quality of malt and beer, and beer metabolomic profiles were compared within and between the two sets. Utilizing both laboratory and consumer panels, differences in sensory attributes of malt hot steeps and lager beers that are attributable to barley genotype were investigated. Genotype, in this context, is defined in the broadest sense to include exptl. germplasm and released varieties. Results concur with previous studies: the two sets of barley germplasm were found to have, both within and between, distinct but subtle differences in flavor profiles of malt hot steeps and finished lager beers. Distinct metabolomic profiles, attributable to barley genotype, were detected. Further, covariation of metabolomic profiles and sensory attributes were identified using data from both sensory panels. These observations lead to the conclusion that the variable metabolites observed among the two sets of barley germplasm are a direct result of genetic differences that lead to differential chem. responses within the malting and brewing processes.

Journal of the American Society of Brewing Chemists published new progress about Barley. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

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