Category: 111-11-5

Fauster, T. published the artcileImpact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine, HPLC of Formula: 111-11-5, the main research area is white wine yield pulsed elec feld pectinase.

The aim of this work was to study the combined application of a pulsed elec. field (PEF) and an enzymic treatment to white wine mash. The resulting impact of membrane permeabilisation by electroporation and pectin degradation by enzymes on fermentation behavior and quality of white wine was assessed. The mash of two varieties, Traminer and Gruner Veltliner, was PEF treated (3 and 10 kJ/kg) using a continuous co-linear treatment chamber. Pectinases were added immediately afterwards and maceration was performed for 4 and 24 h. Various physico-chem. parameters were analyzed at different stages of the production process and the impact of the combined treatment on volatile compounds such as esters and terpenes was analyzed by gas chromatog.-mass spectrometry and a sensory panel in the final white wine after bottling and storage. Regardless of the PEF treatment intensity, the variety and the maceration time, the release of juice was not significantly influenced. For Traminer, the fermentation time was reduced through the enhanced extraction of nitrogen from 322 to 359 mg/L due to PEF treatment (10 kJ/kg). The release of phenols which were localized in the pulp, were significantly more affected than phenols from the skin. Although the concentration of selective esters especially of the variety Traminer significantly increased, the sensory evaluation indicated no pos. effect on the olfactory properties. Overall, the combination of PEF and enzyme pretreatment showed benefits in reducing the fermentation time and increasing the content of selective esters for Traminer.

European Food Research and Technology published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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

Savchenko, L. published the artcileDetermination of the fatty acids composition of refined sunflower oil and possibility of its changing during storage period, SDS of cas: 111-11-5, the main research area is sunflower oil fatty acid storage.

Refined sunflower oil is an auxiliary component of many dosage forms made in pharmacy. For their preparation, pharmacies purchase oils from different manufacturers and have the right to use it throughout the shelf life. However, the question arises of maintaining the stability of the fatty acid composition of the oil because of the influence of various environmental factors. In previous studies, the authors investigated the change in the composition of basic fatty acids (FA) of sunflower oil during heating or long-term storage, but there are no studies of the full FA composition of sunflower oil, as well as an assessment of its dependence on the period of the oil using. The aim. Detailed study of the FA composition of refined sunflower oil from different manufacturers, assessment of the effect of the shelf life of the oil on its FA composition and its compliance with the requirements of the European Pharmacopoeia (EP). Materials and methods. The determination of the FA composition of seven samples of refined sunflower oil was carried out by gas chromatog. with a flame ionization detector using the Rt-2560 column (100 m x 0.25 mm x 0.20μm). Results. The anal. of seven samples of refined sunflower oil showed the presence of 24 FA in most of them. Polyunsaturated FA predominate among them with a percentage of 52.45-60.86%. The value of the fatty acids percentage in each groups (saturated, mono- and polyunsaturated fatty acids) are quite similar regardless of the oil shelf life at the time of the research. All test samples, except one, by the percentage content of the main FA correspond to EP requirements. The results of the quant. content of the main FA of sunflower oil determining (palmitic, stearic, oleic, and linoleic) also indicate a similar FA composition of the studied samples. Conclusions. The studied samples of sunflower oil refined in terms of the content of basic FAs meet the requirements of the EP. The obtained results indicate the high stability of the oil and the absence of a significant effect of the storage period on the FA composition

ScienceRise: Pharmaceutical Science published new progress about Food storage. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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

Xiao, Ouli published the artcileInfluence of triazole pesticides on wine flavor and quality based on multidimensional analysis technology, Product Details of C9H18O2, the main research area is wine triazole pesticide flavor food quality; fermentation; flavor components; sensory analysis; triazole pesticides; wine.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest neg. influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qual. and quant. anal. by solid-phase micro-extraction gas chromatog. coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides neg. impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

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

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

Kun, Jirui published the artcileCharacterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods, Safety of Methyl octanoate, the main research area is fermented soybean cup aroma raw Puerh tea sensory method.

Cup aroma refers to the volatiles emitted from an empty cup after tea infusion. In this study, gas chromatog.-olfactometry (GC-O) and the odor activity value (OAV) approach were employed to investigate the composition of fermented soybean-like cup aroma from raw Pu-erh tea. Further, the aroma recombination and omission tests were performed, and the results demonstrated that 2-methylbutyric acid, acetic acid, 4-methyl-3-penten-2-one, Et isobutyrate, nonanoic acid, and phenylacetic acid exhibited relatively high aroma intensities (AI) and OAVs among the 12 odor-active compounds that were detected in the fermented soybean-like cup aroma. The aroma recombination, which was performed employing the 12 odorants with AI � successfully mimicked the overall aroma profile of the fermented soybean-like cup aroma. The omission test revealed that 2-methylbutyric acid contributed significantly to the fermented soybean-like cup aroma. And the enantiomeric ratio (ER) of the (S)- to (R)-forms of 2-methylbutyric acid was 67:33.

LWT–Food Science and Technology published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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

Zhang, Xiao published the artcileFlavor differences between commercial and traditional soybean paste, Application of Methyl octanoate, the main research area is benzeneacetaldehyde octanol indole traditional com soybean paste flavor aroma.

Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of com. soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatog.-olfactometry-mass spectrometry combined with aroma extract dilution anal., and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, resp. Significant differences were observed for the acids, alcs., aldehydes, terpenes, and sulfur-containing compounds The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination anal. revealed that the key aroma compounds identified in this research could explain the flavor differences of com. and traditional soybean pastes.

LWT–Food Science and Technology published new progress about Fermentation. 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

Tian, Tiantian published the artcileA multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles, Quality Control of 111-11-5, the main research area is Saccharomyces acid tolerance aroma; ALE; ARTP; Fermentation performance; HTC; Saccharomyces cerevisiae.

Abstract: Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production In the present study, we established a multiple-step screening strategy, which was composed of atm. and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technol.

Applied Microbiology and Biotechnology published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Su, Xueqian published the artcilePerformance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach, Computed Properties of 111-11-5, the main research area is Humulus methyl octanoate linalool beta myrcene HSSPME GCMS olfactometry; Cost-effective; Decane (PubChem CID: 15600); Dehydrator drying; Geraniol (PubChem CID: 637566); Geranyl acetate (PubChem CID: 1549026); HS-SPME–GC–MS–O; Hop aroma; Linalool (PubChem CID: 6549); Quantitation; cis-β-Farnesene (PubChem CID: 5317319); trans-α-Bergamotene (PubChem CID: 254768862); α-Humulene (PubChem CID: 6508206); β-Caryophyllene (PubChem CID: 5281522); β-Myrcene (PubChem CID: 31253).

Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 °C), oven-drying (52 °C) and freeze-drying (25 °C) until the final moisture content reached 8-10%. Headspace solid-phase microextraction-gas chromatog.-mass spectrometry-olfactometry (HS-SPME-GC-MS-O) was employed to analyze the aroma profiles in all dried hops. Me octanoate, β-myrcene, trans-α-bergamotene, linalool and geraniol were perceived as high-intensity aromas in all samples. Generally, dehydrator-dried hops contained the highest contents of aroma compounds among all groups, showing an increase of 5-23% and 6-37% when compared to freeze- and oven-dried hops, resp. Principal component and hierarchical cluster analyses also revealed aroma content differences from three drying methods. Dehydrator drying at 52 °C was therefore considered as an alternative and promising drying approach for smaller-scale hop processing, which can largely benefit regional producers and local craft breweries.

Food Chemistry published new progress about Chemometrics. 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

Sun, Ruixue published the artcileAuthentication and quality evaluation of not from concentrate and from concentrate orange juice by HS-SPME-GC-MS coupled with chemometrics, Category: esters-buliding-blocks, the main research area is orange juice chemometrics headspace solid phase microextraction GC MS.

Substituting of not from concentrate (NFC) orange juice with from concentrate (FC) orange juice is a novel adulteration problem. This study used headspace solid-phase microextraction-gas chromatog.-mass spectrometry coupled with chemometrics to discriminate between NFC and FC orange juices. Twenty-five compounds were identified as differential compounds for NFC and FC orange juice discrimination. During processing, concentration treatment is a key step for forming differential compounds After the treatment, 25 differential compounds decreased significantly. Among, trans-isopiperitenol (5.45 ± 0.79μg/L), Et butanoate (106.5 ± 7.24μg/L), Bu butanoate (3.60 ± 0.19μg/L), hexyl butanoate (2.82 ± 0.14μg/L), Et octanoate (5.04 ± 0.39μg/L), 1,3,8-p-menthatriene (4.97 ± 0.49μg/L), p-mentha-1,5,8-triene (4.82 ± 0.59μg/L), and limona ketone (5.00 ± 0.53μg/L) declined until they were undetectable. These 25 differential compounds can discriminate NFC and FC orange juices processed by thermal concentration and other sterilization methods. Based on the 25 differential compounds, a partial least squares discriminant anal. model was constructed to identify com. samples. 100% NFC and 86.67% FC com. orange juices were consistent with their labels. These results clarify the volatile differences in volatile compounds and their causes for NFC and FC orange juices and provide references for juice quality control.

LWT–Food Science and Technology published new progress about Chemometrics. 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

Tang, Ke published the artcileChemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC-MS analysis, Application of Methyl octanoate, the main research area is red wine stir bar sorptive extraction chemometrics GC MS.

The aim of this work was to compare EG-Silicone and PDMS polymeric phases based on stir bar sorptive extraction method for the anal. of volatile compounds in Chinese red wines. The impact of vintages, regions and grape varieties on volatile compounds was also evaluated, and chemometric analyses were applied to achieve a possible differentiation of the wines. The results demonstrated that EG-Silicone Twister high correlation coefficients and low standard deviations were obtained for 58 major volatile compounds of wine by use of EG-silicon. Significant differences in the levels of certain volatiles were observed according to cultivars, vintages and geog. origins through anal. of variance. A satisfactory linear discriminant anal. resulted for red wines on the basis of cultivars, vintages and geog. origins was observed, in which the correct classification was 100% and the leave-one-out validation accuracy was 96.3%.

European Food Research and Technology published new progress about Chemometrics. 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

Koh, Pei Chen published the artcileSensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage, Application of Methyl octanoate, the main research area is Cucumis alginate sensory quality repetitive pulsed light food storage; Alginate coating; Aroma; Flavour; Fresh-cut cantaloupes; Repetitive pulsed light; Sensory.

Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mech. strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavor of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm2 at every 48 h up to 26 days) alone or in combination. Flavor anal. of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory anal. was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92-20.01 g/kg FW for fructose, 18.77-19.98 g/kg FW for glucose and 23.02-29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.

Journal of Food Science and Technology (New Delhi, India) published new progress about Cucumis melo. 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