Category: 111-11-5

Demirci, Sumeyye published the artcileVolatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening, HPLC of Formula: 111-11-5, the main research area is skinbag Tulum cheeses ripening volatile sensory evaluation Turkey.

Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation was performed on the 90th and 180th days of the ripening. According to the results of volatile component anal., 12 carboxylic acids, 9 alcs., 16 esters, 10 ketones, 2 aldehydes, 4 terpenes, and 3 hydrocarbons were detected. Among them, the dominant groups were carboxylic acid, esters, ketone, and alcs., resp. Octanoic and hexanoic acids have been found to be the most typical carboxylic acids in Tulum cheeses. The predominant esters were Et acetate and Me decanoate. Some other notable volatile components were 2-butanone, isoamyl alc., and benzaldehyde. For all sensorial characteristics except odor, ripening time was statistically significant and the highest scores were obtained on the 90th day of the ripening.

European Food Research and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Lin, Xue published the artcileEvaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains, Application of Methyl octanoate, the main research area is Saccharomyces Syzygium wine fermentation volatile profile; Fermentation; Fruit wine; Saccharomyces cerevisiae; Volatile compound; Wax apple.

The effect of four com. Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcs. and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, resp., could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds

Food Science and Biotechnology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Huang, Jintao published the artcileEffect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine, Application of Methyl octanoate, the main research area is low alc kiwi wine inoculation method quality nutritional property.

In order to prepare the kiwi wine with high nutritional characteristics and low alc. content, the physicochem. properties, organic acids, monomer phenols, water-soluble vitamins and aroma of kiwi wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus in different inoculation method were analyzed. The results showed that the alc. content of the three kiwi wines ranged from 5.3 to 5.5% (volume/volume). The lactic acid content of COF (inoculated with a mix of S. cerevisiae and W. anomalus) low-alc. kiwi wine was 10.99 mg/mL. The quercetin and catechin contents of WSF (sequential inoculation with W. anomalus followed by S. cerevisiae) low-alc. kiwi wine were significantly lower than those in the other kiwi wines. The aroma in COF and WSF low-alc. kiwi wines were predominately from W. anomalus, while those in SWF (sequential inoculation with S. cerevisiae followed by W. anomalus) low-alc. kiwi wine were predominately from S. cerevisiae.

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

North, Megan K. published the artcileThe effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage, Synthetic Route of 111-11-5, the main research area is meat chilled storage volatile profile quercetin shelf life diet; Aromatics; Flavonoid; Microbial spoilage; New Zealand White; Oxidation; Shelf-life.

Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 wk). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Color, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discoloration seemed delayed. The volatile profile was dominated by esters, alcs. and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms.

Meat Science published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Bennato, Francesca published the artcileChemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed, Computed Properties of 111-11-5, the main research area is milk dairy product aromatic chem nutrition extruded linseed; Extruded Linseed; Fatty Acids; Ripened Goat Cheeses; Volatile Compounds.

This study aimed to evaluate the effect of dietary integration with extruded linseed (EL) on fatty acid (FA) and aromatic profile of goat cheese after 60 (T60) days of ripening. Thirty goats were divided in two groups. The control group (CG) was fed with conventional diet, whereas the exptl. group (EL+) was fed with conventional diet supplemented with 10% of EL. Milk samples were collected on 30 and 60 days of trial to determinate chem.-nutritional composition and FA profile. At the end of experiment, six cheese-making sessions (3 for each group) were carried out using a pooled milk sample obtained from the 15 goats of each group. At 60 days of c, cheeses were analyzed for chem.-nutritional composition, FA and aromatic profile. An increase in the milk production, protein, fat and lactose were evidenced in EL+ goats. A reduction of somatic cells was observed in EL+ compared with the CG. No variation was observed for urea, casein levels content in milk sam- ples, and no changes in protein and lipid content were found for cheeses in the two experi- mental groups. Dietary supplementation with EL modified the FA profile of milk. There was a decrease in saturated FM and an increase in polyunsaturated FM. Chem. composition of T60 cheese did not differ between the two groups but a different FA profile was observed In T60 cheese obtained from EL+ milk, an increase in short-chain FA and a decrease in me- dium and long-chain FA were observed The EL diet led to cheeses with butanoic add 2 times higher compared to CG cheeses.

Asian-Australasian Journal of Animal Sciences published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Ling, Mengqi published the artcileThe influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation, Related Products of esters-buliding-blocks, the main research area is red wine alc fermentation polyphenol ester; Anthocyanin derivatives; Ester formation; Fermentation; Industrial scale; Phenolic matrix; Polyphenol supplementation; Winemaking.

Pre-fermentative polyphenol supplementation in industrial scales (100-hL) and simulated fermentation (350 mL clarified juice) were conducted. The results showed that in practical winemaking, adding QCE (quercetin, caffeic acid and ellagic acid) increased acetate concentrations in wines and extra grape seed tannins (T) enhanced the effect of QCE supplementation. In simulated fermentation with clarified juice, the synergy effect of QCE and T was evidenced that ester formation was only promoted through mixed QCET supplementation. Besides, QCE supplementation benefited the formation of 4-vinylcatechol adducted malvidin-3-O-(acetyl/coumaroyl)-glucoside and decreased other anthocyanin derivatives derived from pyruvic acid and acetaldehyde, leading more pyruvic acid and acetaldehyde left in yeast to enhance the metabolic fluxes of esters. Findings manifested the connection between the formation of esters and anthocyanin derivatives during red wine alc. fermentation, which would be influenced by the phenolic matrix. This work could provide a perspective in winemaking industry for modulating aroma profile via polyphenol supplementation.

Food Chemistry published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Related Products of esters-buliding-blocks.

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

Stojanovic, Nikola M. published the artcileToxic essential oils, part VI: Acute oral toxicity of lemon balm (Melissa officinalis L.) essential oil in BALB/c mice, Recommanded Product: Methyl octanoate, the main research area is Melissa aerial part essential oil oral toxicity; Behavioral alterations; Biochemical parameters; Essential oil; Histopathological changes; Melissa officinalis L. (Lamiaceae); Oral toxicity in mice.

Despite being renowned for its volatiles, the data on the toxicity of the essential oil of lemon balm (Melissa officinalis L., Lamiaceae) is rather limited compared to its solvent/water-soluble extractibles. In this study, the aerial parts essential oil of M. officinalis, with over 130 constituents identified herein, 26 of which detected for the first time, was investigated for acute oral toxicity in BALB/c mice. The oil, composed of predominantly monoterpene aldehydes, citronellal (21.2-21.8%), neral (17.8-18.4%), and geranial (22.9-23.5%), which were assayed in parallel with the oil in some tests, induced significant changes in animal behavior, as well as altered biochem. parameters reflecting liver and kidney functions. Different pathol. changes in the stomach, duodenum, liver, and kidneys were detected when the oil was administered in doses higher than 1 g kg-1. A depletion in the liver/kidney antioxidant capacities and an increased rate of lipid peroxidation was noted for animals treated with lemon balm oil. The calculated value of the oral LD50 in BALB/c mice (2.57 g kg-1) infers that the essential oil is only moderately toxic.

Food and Chemical Toxicology published new progress about Albumins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Karakaya, Songul published the artcileMolecular docking studies of coumarins isolated from extracts and essential oils of Zosima absinthifolia link as potential inhibitors for Alzheimer’s disease, HPLC of Formula: 111-11-5, the main research area is Zosima Alzheimers disease essential oil coumarin mol docking; Apiaceae; Zosima absinthifolia; anticholinesterase; antioxidant; essential oil; secretory canals.

Present study reports anticholinesterase and antioxidant activities of extracts and essential oils from aerial parts, roots, flowers, fruits and coumarins-bergapten (1); imperatorin (2), pimpinellin (3) and umbelliferone (4)-isolated of the roots from Z. absinthifolia. Investigation by light and SEM of the structures of secretory canals found different chem. compositions in various types of secretory canals which present in aerial parts, fruits and flowers. Canals, present in aerial parts, are characterized by terpene hydrocarbons, while secretory canals of roots, flowers and fruits include esters. Novel data of comparative study on essential oils constituents of aerial parts, roots, flowers and fruits of Z. absinthfolia has been presented. GC-FID and GC-MS anal. revealed that main components of aerial parts, roots, flowers and fruits extracts were octanol, octyl octanoate, octyl acetate, trans-pinocarvyl acetate, beta-pinene, octyl acetate, trans-p-menth-2-en-1-ol, octyl acetate and (Z)-4-octenyl acetate. Dichloromethane fraction of fruit and flower essential oil was characterized by highest phenolics level and antioxidant activity. Dichloromethane fraction of fruit had best inhibition against butyrylcholinesterase enzyme which was higher then acetylcholinesterase inhibition of umbelliferone. This study shows that flowers and fruit of Z. absinthifolia can be new potential resource of natural antioxidant and anticholinesterase compounds

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Xiong, Yun published the artcileEffect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea, Synthetic Route of 111-11-5, the main research area is Sorghum tea phenol antioxidant volatile compound.

Sorghum grain is rich in phenolic compounds and may be used to develop functional tea beverages. This work investigated the effect of processing techniques on the phenolic contents, antioxidant activity, and volatile compounds of a white color sorghum (Liberty) grain tea. Significant (P ≤ 0.05) increase of total phenolic content, total flavonoid content and condensed tannin content were observed during the processing, whereas the antioxidant activity was not statistically enhanced. A total of 63 volatile compounds were detected including 5 alcs., 13 alkanes, 2 aldehydes, 2 carboxylic acids, 15 esters, 4 ketones, 3 pyrazines and 1 phenylenediamine, which were affected by the processing techniques. The sorghum tea made from powder form infusion had more abundant volatile compounds compared to whole grain form infusion. The findings of this research have potential to expand human consumption of sorghum grain in the new form of grain tea.

Journal of Cereal Science published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Sanchez, Ramon published the artcileVolatile composition and sensory properties of wines from vineyards affected by iron chlorosis, COA of Formula: C9H18O2, the main research area is iron chlorosis 2phenylacetaldehyde 2phenylethanol 2phenylethyl acetate black fruit stress; Aroma; Nutritional stress; Tempranillo; Vitis vinifera.

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity.

Food Chemistry published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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