Category: 111-11-5

Zhang, Boqin published the artcileEffects of mediums on fermentation behaviour and aroma composition in pure and mixed culture of Saccharomyces cerevisiae with Torulaspora delbrueckii, Computed Properties of 111-11-5, the main research area is Saccharomyces cerevisiae Torulaspora delbrueckii culture fermentation behavior aroma composition.

The nutrient status and composition in mediums have a significant effect on yeast metabolism and phenotypic characteristics in wine fermentation In this study, the effects of three frequently used mediums, including synthetic grape juice (SGJ), grape juice without grape pericarp and seeds (GJ) and grape must with grape pericarp and seeds (GMPS), on yeast fermentation behavior and aroma compounds produced by pure and mixed culture of Saccharomyces cerevisiae T73 with Torulaspora delbrueckii TD20 were investigated after alc. fermentation The results showed that high fermentation activities and cell population were always found in GJ medium irresp. of inoculated approach. More esters and higher alcs. were produced in GMPS medium fermented by pure S. cerevisiae, while SGJ medium had increased levels of fatty acids. Consistent with previous literatures, the mixed fermentation of T. delbrueckii and S. cerevisiae produced more acetate esters and fatty acids than the pure culture of S. cerevisiae, while this enol. trait was only found in SGJ and GJ, not in GMPS. Our results highlighted that more attention should be paid to the fermentation medium when evaluating the enol. and aromatic properties of selected yeasts used in industrial winemaking. In this regard, the combined use of GJ and GMPS medium might be a suitable choice.

International Journal of Food Science and Technology published new progress about Ananas comosus. 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

Zhang, Boqin published the artcileEffects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines, Category: esters-buliding-blocks, the main research area is Petit manseng wine fermentation Saccharomyces cerevisiae volatile compound; Aroma compounds; Dynamic changes; Indigenous non-Saccharomyces strains; Mixed fermentation; Petit Manseng wine.

The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains is becoming an effective way to achieve wine products with distinctive aromas. The purpose of this study was to further improve the wine aroma complexity through optimizing inoculation protocols of multi-starters. The three indigenous non-Saccharomyces strains (Torulaspora delbrueckii, Hanseniaspora vineae, and Lachancea thermotolerans) and their pairwise combinations (co-inoculation) were sequentially inoculated with S. cerevisiae in Petit Manseng grape must, resp. Results evidenced a higher divergence in aroma compounds produced by two different non-Saccharomyces species compared to single species. Especially for the combination of T. delbrueckii and L. thermotolerans, the concentrations of most Et esters were further increased, contributing to a higher score of pineapple note in agreement with sensory anal. Our results highlighted that the inoculation of more than one non-Saccharomyces species is a potential strategy to improve the aroma diversity and quality of industrial wines.

Food Chemistry published new progress about Ananas comosus. 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

Vollmer, Kathrin published the artcileNon-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC-MS profiling, descriptive sensory analysis, and consumer acceptance, Quality Control of 111-11-5, the main research area is pineapple juice; Juice quality; Non-thermal processing; Pasteurisation; Pineapple; Pressure change technology; Sensory analysis; Volatiles.

The effects of single and twofold continuous pressure change technol. (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were addnl. characterised. 128 volatiles were tentatively assigned in the four juices. Thermal pasteurisation and a single PCT treatment caused substantial losses in total volatiles of 6 and 20%, resp. A second PCT passage further reduced the volatiles (36%) and is thus not recommended. PCT-treated samples were clearly distinguished from the remaining juices by principal component anal. The descriptive sensory profiles, assessed by trained panellists, were not substantially affected by thermal pasteurisation and non-thermal PCT. The fresh juice exhibited a significant fishy off-flavor. In the consumer acceptance test, the thermally pasteurised juice was highly rated compared to both PCT-treated and the fresh juice. This study highlights the potential of PCT to avoid the genesis of off-flavours in fresh-like pineapple juice.

Food Chemistry published new progress about Ananas comosus. 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

Wang, Yue published the artcileDietary supplementation with inulin improves lactation performance and serum lipids by regulating the rumen microbiome and metabolome in dairy cows, Application of Methyl octanoate, the main research area is inulin diet lactation dairy cow serum lipid microbiome metabolome; Dairy cow; Inulin; Metabolomics; Milk quality; Ruminal microbiota; Serum lipid.

This study investigated the effects of inulin on rumen fermentation parameters, ruminal microbiome and metabolites, as well as lactation performance and serum indexes in dairy cows. Sixteen Holstein dairy cows with similar body conditions were randomly divided into 2 groups (n = 8 per group), with inulin addition at 0 and 200 g/d per cow. The experiment lasted for 6 wk, including a 1-wk adaptation period and a 5-wk treatment period. At the end of the exptl. period, the milk, serum and rumen fluid were sampled and analyzed. The microbiome and metabolome in the rumen fluid were analyzed via 16S rRNA sequencing and untargeted metabolomics, resp. The results showed that supplementation with inulin (200 g/d per cow) increased the milk yield (P = 0.001), milk protein (P = 0.032), lactose rate (P = 0.004) and proportion of saturated fatty acids (SFA) in milk (P < 0.001), but decreased the proportion of unsaturated fatty acids (USFA) (P = 0.041). Rumen pH (P = 0.040) and the concentration of NH3-N (P = 0.024) were decreased; however, acetate (P < 0.001), propionate (P = 0.003), butyrate (P < 0.001) and lactic acid (LA) (P = 0.043) were increased. The total cholesterol (TC) (P = 0.008) and triglycerides (TG) (P = 0.01) in serum were also reduced. Addnl., inulin addition elevated the relative abundance of several beneficial symbiotic and short-chain fatty acid (SCFA)-producing bacteria, such as Muribaculaceae (false discovery rate [FDR]-adjusted P < 0.01), Acetitomaculum (FDR-adjusted P = 0.043), and Butyrivibrio (FDR-adjusted P = 0.036), while elevating the levels of L-lysine (FDR-adjusted P = 4.24 x 10-3), L-proline (FDR-adjusted P = 0.0158), and L-phenylalanine (FDR-adjusted P = 0.027). In contrast, several pathogens and ruminal bacteria abundant in high-fat diets, such as Escherichia-Shigella (FDR-adjusted P = 0.022), Erysipelotrichaceae__UCG-004 (FDR-adjusted P < 0.01) and RF39 (FDR-adjusted P = 0.042) were decreased along with the reduction of lysophosphatidylcholine (LysoPC) (18:1 (9Z)) (FDR-adjusted P = 1.03 x 10-3), LysoPC (16:0) (FDR-adjusted P = 0.0108), LysoPC (18:2 (9Z, 12Z)) (FDR-adjusted P = 1.65 x 10-3) and 8-methylnonenoate. In conclusion, dietary inulin supplementation could increase the relative abundance of commensal microbiota and SCFA-producing bacteria, upregulate amino acidmetabolism and downregulate lipid metabolism in the rumen of dairy cows, which might further improve lactation performance and the level of serum lipids. Animal Nutrition published new progress about Acetitomaculum. 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

Arasu, Mariadhas Valan published the artcileEssential oil of four medicinal plants and protective properties in plum fruits against the spoilage bacteria and fungi, Recommanded Product: Methyl octanoate, the main research area is essential oil medicinal plant plum fruit spoilage bacteria fungus.

There are limited studies available regarding the chem. composition of essential oils and their activities against fruit spoilage bacteria and fungi. In this study, chem. composition of essential oils from medicinal plants namely Acorus calamus, Allium sativum, Mucuna pruriens, and Sesamum indicum L showed invitro antibacterial and antifungal properties against fruits spoilage microbes were evaluated. Gas Chromatograph-Mass Spectrometry anal. confirmed the presence of major metabolites namely Hydroxylamine (98.26%), 1,2,4 – trimethoxy-5-1-propenyl (93.07%), Dodecanoic acid, 1,2,3-propanetriyl ester (92.64) and 2-diisoprophylphosphinnoethane (67.97%) from the studied plants. The min. inhibitory concentration of the essential oils against bacteria were ranged from 11.3 ± 2.3 to 617 ± 4.9 μg/mL and fungi were ranged from 1.1 ± 0.4 to 292 ± 3.2 μg/mL, resp. Among the essential oil, Allium sativum showed significant antibacterial activity with least min. inhibitory concentration and min. bactericidal concentrations (11.3 ± 2.3 μg/mL and 24 ± 1.6 μg/mL) while Sesamum indicum oil showed the least activity with high min. inhibitory concentration and min. bactericidal concentrations values (460 ± 11.9 μg/mL and 940 ± 12.8 μg/mL). Interestingly, Allium sativum documented the highest antifungal activity against Penicillium notatum and also significantly inhibited the growth of other tested fungal species such as, Aspergillus niger, Aspergillus flavus and Rhizopus microsporus. Among all tested essential oils, in combination of studied antibiotics, essential oils from Allium sativum showed excellent synergistic activity against seven out of nine spoilage microbes. Two-way anal. of variance showed significant depletion of pathogenic microorganism due to the effect of essential oils (p < 0.05). In addition, essential oil from Allium sativum significantly reduced the growth of Aspertillus flavus and Aspergillus niger on plum fruit. Results revealed the application of essential oil from Allium sativum counter Aspergillus flavus growth and prevented deterioration of plum fruit. Industrial Crops and Products published new progress about Acorus calamus. 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

Ahmad, Mushtaq published the artcilePhytochemical and pharmacological studies on medicinally important plant Opuntia dillenii collected from Pakistan, Synthetic Route of 111-11-5, the main research area is Opuntia dillenii medicinal plant phytochem pharmacol study Pakistan.

Keeping in view the numerous useful pharmacol. activities of Opuntia plants, we explored in detail the secondary metabolites and metals in different parts, fatty acids composition of seed oil and a detailed anti-inflammatory study of the cladodes along with acute toxicity studies of Opuntia dillenii collected from Pakistan. Carbohydrates, saponins, tannins, flavonoids, terpenoids and phenols were present in both the cladodes and fruit part. Terpenes and sterols were found in the cladode part while alkaloids were only present in the fruit part. Highest quantity of sodium was found in the same quantity (394.00 ppm) cladodes and fruit while potassium was abundantly present in the fruit part (1543 0.00 ppm). Calcium was present in a very high quantity in the cladodes (11820.00 ppm) and fruit (16419.40 ppm). Linoleic acid, a potent cyclooxygenase-2 (COX-2) inhibitor, was with highest concentration (59.153%) among fatty acids. The crude extract displayed significant anti-inflammatory activity (50.88%) at 300 mg/kg body weight dose after 3h dose injection. Acute toxicity tests confirmed the safety of crude extract to a dose level of up to 1000 mg/kg body weight The present study provides a base to the natural product chemists to carry out further studies on the isolation of the secondary metabolites from Opuntia dillenii and explore the bio-efficacies of the individual compounds

International Journal of Biosciences published new progress about Acute toxicity. 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

Sulejmani, Erhan published the artcileA comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses, SDS of cas: 111-11-5, the main research area is Origanum artisanal cheese hexanal ACE inhibitor antioxidant RP HPLC.

The effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin I-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum crispum, Capsicum annuum). Compared with control group, herbal cheeses (except white cheese with garlic and parsley) revealed a significant increase in antioxidant activity. The highest ACE-i activity was noticed in 60 days of ripening with a mean value of 98.72% in goat beaten cheese and 97.78% in Kashkaval cheese enriched with peppers. One hundred and one volatile compounds, mainly acids, esters and alcs., were identified in significantly higher amounts in cheeses made with herbs and contributed to the development of the overall aroma perception.

International Dairy Journal published new progress about Allium sativum. 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

Zhang, Jingying published the artcileIdentification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification, Formula: C9H18O2, the main research area is cranberry juice vinification aroma compound; GC−MS/O; PCA; SPME; aroma-active; cranberry wine; volatile compounds.

This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcs. and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcs., esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation Olfactory anal. identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (Et benzoate had the highest modified detection frequency).

Journal of Agricultural and Food Chemistry published new progress about Cranberry juice. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

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

Zhou, Xin published the artcileEffect of Intermittent Warming on Aroma-Related Esters of Nanguo Pears Through Regulation of Unsaturated Fatty Acid Synthesis After Cold Storage, HPLC of Formula: 111-11-5, the main research area is aroma related ester unsaturated fatty acid synthesis intermittent warming.

Abstract: Cold storage can effectively delay the ripening of Nanguo pears (Pyrus ussuriensis Maxim.). However, the aroma-related esters of Nanguo pears decreased after cold storage. In this study, we aimed to investigate the effect of intermittent warming (IW) treatment on the formation of aroma-related esters and unsaturated fatty acid synthesis from cold stored pears. IW-treated pears were exposed to 20 ± 1°C for 1 day every 20 days during storage at 0 ± 0.5°C, every 21 days was a cycle and a total of 90 days. The pears in control group were stored at 0 ± 0.5°C for 90 days. After this 90-day storage, both groups of pears (control and IW-treated) were transferred to a shelf life of 12 days at room temperature The results showed that, compared with the pears in control group, the productions of aroma-related esters and the expression levels of PuLOX1, PuADH3, and PuAAT1 in IW-treated pears were significantly higher during the shelf life (P < 0.05). We also found that the expression of PuFAD2 and PuFAD3 had significant pos. correlation with the contents of unsaturated fatty acids (P < 0.05). The significantly higher expression levels of PuFAD2 and PuFAD3 in IW-treated pears may have played an important role in the improvement of ester contents (P < 0.05). It could be inferred that IW treatment had an impact on the aroma-related esters of cold-stored Nanguo pears through regulation of unsaturated fatty acid synthesis. Food and Bioprocess Technology published new progress about Gene expression. 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

Su, Xueqian published the artcileAroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.), HPLC of Formula: 111-11-5, the main research area is beta myrecene methyl octanoate geraniol linalool Humulus aroma quality; 2-Octanol (PubChem CID: 20083); Aroma chemistry; Aroma extract dilution analysis (AEDA); Gas chromatography-mass spectrometry-olfactometry (GC-MS-O); Geraniol (PubChem CID: 637566); Hops; Linalool (PubChem CID: 6549); Methyl octanoate (PubChem CID: 8091); Stable isotope dilution analysis (SIDA); Standard addition method (SAM); cis-β-Farnesene (PubChem CID: 5317319); α-Humulene (PubChem CID: 6508206); β-Caryophyllene (PubChem CID: 5281522); β-Myrcene (PubChem CID: 31253).

Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatog.-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution anal. (AEDA). Selected aroma compounds were quantitated by combination of stable isotope dilution anal. (SIDA) and standard addition method (SAM). A total of 33 aroma-active compounds were detected in five samples with β-myrcene, Me octanoate, geraniol and linalool being the predominant compounds based on their high flavor dilution (FD) factors and odor activity values (OAVs). L-Calamenene and germacrene B was the major characteristic component unique to Cascade and Chinook variety, resp. Principal component anal. (PCA) showed distinctive aroma profiles for all samples except for Blacksburg and Petersburg Cascade. Hierarchical cluster anal. (HCA) reflected the higher contents of most aroma-active compounds in Meadow view Cascade and Chinook when compared to their counterparts. The significant variations suggested the potential influences of environmental factors and agronomic practices on hop aroma quality.

Food Chemistry published new progress about Humulus lupulus. 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