Category: 111-11-5

De Pasquale, Ilaria published the artcileUse of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes, Recommanded Product: Methyl octanoate, the main research area is Pecorino Crotonese cheese mesophilic lactic acid bacteria starter culture; Non-starter lactic acid bacteria; Pecorino Crotonese; Ripening; Starter cultures; Volatile components.

The use of selected autochthonous mesophilic lactic acid bacteria as starter cultures was investigated according to the traditional protocol for making Pecorino Crotonose (PC). Leuconostoc mesenteroides subsp. mesenteroides 2A, Lactobacillus casei 23C and Lactobacillus plantarum 18C (Autochthonous Starter, AS1) and Leuc. mesenteroides subsp. mesenteroides 2A, and L. casei 25D and 16A (AS2) were isolated and identified from aged ewes’ milk PC cheeses, selected based on several enzymic activities, and used as starter cultures. As shown by the in vitro kinetic of acidification, selected starter cultures had suitable capabilities to acidify. The manufacture of PC cheeses was carried out at an industrial plant scale. A control cheese (CC) was also made, using com. starters consisting of mesophilic and thermophilic species. Ripening lasted 105 days at 10 °C. A poly-phasic approach was used to compare cheeses during manufacture and ripening, mainly based on pyrosequencing of the 16S rRNA targeting DNA, proteolysis and volatile component analyses. Compared to CC, both autochthonous starter cultures slightly affected the gross chem. composition of PC cheese. The cell d. of thermophilic starters of CC progressively decreased throughout ripening. Plate count and RAPD-PCR showed that the cell number of autochthonous lactobacilli cultures of PC cheeses, made with AS1 and AS2, was almost constant throughout ripening and abundantly higher than that observed in CC. As shown by culture-independent anal., the OTUs found during ripening varied depending on the manufacture with or without autochthonous starter cultures. The major chem. differences among cheeses were the concentration of free amino acids and the synthesis of some key volatile components (e.g., 2-methyl-1-propanol, 2-methyl-1-butanol, isobutyric, isovaleric, and isocaproic acids). Compared to CC, the use of AS1 pos. affected the overall cheese quality.

Food Research International published new progress about 16S rRNA 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

Su, Chang published the artcileEffects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor, Name: Methyl octanoate, the main research area is Saccharomycopsis Saccharomyces xiaoqu liquor fermentation starter; Bioaugmentation inoculation; Correlation analysis; High-throughput sequencing; Traditional isolation; Xiaoqu liquor.

Xiaoqu liquor is a type of distilled spirit in China prepared on a small scale from a small solid starter culture. To improve the flavor profile of Xiaoqu liquor, we selected two functional yeast strains (Saccharomycopsis fibuligera and Saccharomyces cerevisiae) from Zaopei (fermented grain) of Baijiu liquor and used them for Xiaoqu liquor fermentation Compared with traditional Xiaoqu (Starter), bioaugmentation inoculation increased the glucoamylase and acidic protease activities and the ethanol synthesis rate, while decreasing the acidity of the Zaopei (fermented grains) in the early stage of fermentation By the end of the fermentation process, the alc. and ester content had also increased by 42.5% and 11.8%, resp., and that of aldehydes and ketones, and heterocyclic compounds decreased by 73.7% and 77.1%, resp. The dominant fungus during fermentation using the two types of starter cultures was S. cerevisiae, whereas the dominant bacteria was Pseudomonas, followed by Bacillus, Weissella, Lactobacillus, and Bacteroides. Principal component anal. of the bacterial community structure and flavor substances in the Zaopei produced using the two strains revealed that there were few differences between the two liquors and that inoculation with functional yeasts may not change the flavor substances in Xiaoqu liquor. However, correlation anal. showed that Escherichia Shigella, Terrisporobacter, Bacillus, Clostridium, and Prevotellaceae are the main microorganisms in the Xiaoqu liquor fermentation process.

Food Research International published new progress about 16S rRNA 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, Name: Methyl octanoate.

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

Bi, Jingying published the artcileDelayed bitterness of citrus wine is removed through the selection of fining agents and fining optimization, Computed Properties of 111-11-5, the main research area is citrus wine fining agent bitterness; agar; citrus wine; delayed bitterness; fining agent; gelatin; limonoid.

“”Delayed bitterness”” (DB) in citrus wine is caused by limonoids and determines the acceptability to consumers. In this study, a variety of fining agents, specifically gelatin, agar, chitosan, bentonite, the crosslinking agent polyvinylpyrrolidone (PVPP), diatomite, and casein, were evaluated for their ability to lower DB in citrus wine. Factorial experiments with three factors at four levels (L43) and with two factors at three levels (L32) were used to determine the optimal effect. We found that a mixture of agar (125 mg/L) and gelatin (30 mg/L) not only decreased the limonoid concentration and clarified the liquor, but also increased the precipitation content, retention rate of ascorbic acid, and antioxidant capacity. After treatment, the quality of the citrus wine was improved, and a few volatile chem. compounds were lost. We determined that agar and gelatin were the best fining agents for reducing DB in citrus wine.

Frontiers in Chemistry (Lausanne, Switzerland) published new progress about Bentonite 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

Javed, Hafiz Umer published the artcilePost-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS, Application In Synthesis of 111-11-5, the main research area is air sun dried raisins storage volatile compound food packaging; Packaging materials; Raisin storage; Sun-/Air-dried raisins; Volatile compounds.

Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of ‘Thompson Seedless’ were analyzed by gas chromatog.-mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 mo of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, resp. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chem. aromas were prominent in SDRs. With the exception of chem. aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 mo. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, Et hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas.

Food Research International published new progress about Carotenes 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 In Synthesis of 111-11-5.

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

Zhang, Zheqi published the artcileEffects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems, Recommanded Product: Methyl octanoate, the main research area is phospholipid lecithin cephalin xylose cysteine WOF Maillard reaction; (E)-Hept-2-Enal (PubChem CID: 5283316); 2-Methyl-3-Furanthiol (PubChem CID: 34286); 2-Methylpentane-3-Thiol (PubChem CID: 519263); 2-Nonenal (PubChem CID: 17166); 2-Pentylfuran (PubChem CID: 19602); Cephalin; Decanal (PubChem CID: 8175); Furfural (PubChem CID: 7362); Furfuryl Mercaptan (PubChem CID: 7363); Hexanal (PubChem CID: 6184); Lecithin; Maillard reaction; Nonanal (PubChem CID: 31289); Reheating; Volatile compounds; Warmed-over flavor.

Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatog.-mass spectrometry to investigate the development mechanism of the warmed-over flavor. The contents of sulfides in the four groups containing added lecithin were significantly higher than those in the other groups, indicating that lecithin had a strong promoting effect on the formation of Maillard reaction products at the intermediate-end stages in the reaction system. The coexistence of phosphatidylcholine and lecithin accelerated the Maillard reaction and fatty acid oxidation Reheating treatment could promote the simultaneous generation of final-stage Maillard reaction products, the formation of fatty aldehydes, and the reaction of fatty aldehydes with intermediate-stage Maillard reaction products of the mid-stage, which ultimately leads to a decrease in the contents of sulfursulphur-containing Maillard reaction products such as those leading to aroma and an increase in the content of aldehydes in meat and demonstrated good consistency with the results of the sensory evaluation. Odor activity values showed that decanal was the main substance contributing to the warmed-over flavor after reheating treatment in the reaction system. The decrease in meaty flavors, such as 2-methylpentane-3-thiol and furfuryl mercaptan also resulted in flavor deterioration after reheating.

Food Research International published new progress about Cephalins 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

Oluwasina, Olugbenga O. published the artcileCitrus Peel Extract Starch-Based Bioplastic: Effect of Extract Concentration on Packed Fish and Bioplastic Properties, Formula: C9H18O2, the main research area is starch citrus peel extract packed fish bioplastic property.

An environmentally friendly packaging material was produced from starch with the incorporation of citrus lemon peel ethanol extract Gas chromatog.-mass spectrometry of the citrus lemon extract revealed the presence of compounds such as fatty acid, terpenes, aromatic esters, aldehyde, and polyphenolics. Bioplastic films produced with different percentages of the citrus lemon ethanol extract are designated as film0%, film5%, film10%, film15%, and film20%. From the physico-tensile properties of the bioplastics, the d. ranges from 0.12 to 0.20 g cm-3, thickness, 0.25 to 0.74 mm, moisture content, 12.00 to 14.86, water-solubility, 1.23 to 2.84%, opacity, 0.36 to 0.67% and, tensile strength, 9.94 to 25.60 MPa. The 2,2-diphenyl-2-picrylhydrazyl anti-oxidant radical activities of the biofilms range from 1.44 to 6.19% and total phenol content, 0.01 to 0.32%. Proximate anal. of the fish after packaging revealed a decrease in moisture content from 38.69% (film0%) to 12.01% (film20%) and an increase in fat (20.93%-film0% to 24.92%-film20%), and protein (30.19%-film0% to 37.06%-film20%). Biochem. results revealed closeness of the peroxide, saponification, and total volatile basic nitrogen values of the fresh Pp fish and packed fish with film20%. The fatty acid anal. results showed that bioplastic with the highest amount of added citrus lemon extract had the best result; lowest saturated fatty acid, highest unsaturated fatty acid, and polyunsaturated fatty. Thus, good active packaging films have been produced from this research using waste citrus peel ethanol extract additive.

Journal of Polymers and the Environment published new progress about Aldehydes 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, Formula: C9H18O2.

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

Pereira, Ana Paula Aparecida published the artcileA comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties, HPLC of Formula: 111-11-5, the main research area is Solanum volatile organic compound phenolics antioxidant; Brazilian Cerrado; Fruta-do-lobo; Juá-açu; Oligosaccharides; Phenolic compounds.

In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs), phenolic compounds profile, and antioxidant capacity employing Oxygen Radical Absorbance Capacity (ORAC) assay, for each part of the fruits (pulp, peel and seeds). Our results showed that the pulp has a high moisture content (74.62-85.40 g/100 g) and soluble fiber (1.29-2.06 g/100 g) content, and low fat, protein, and ash content. The peel exhibited high levels of carbohydrates and total fibers (6.55-11.39 and 12.35-13.12 g/100 g, resp.), while the seed presented high content of fat, protein, and insoluble fiber (10.14-12.62, 9.14-13.24 and 19.84-23.15 g/100 g). Potassium is the main mineral found in both fruits. It is the first time that the carbohydrate profile, volatile components, and phenolic compounds of the fruta-do-lobo and jua-acu are reported. 1-Kestose (GF2) and nystose (GF3) were found in both fruits. The main VOCs of jua-acu were esters, while in fruta-do-lobo, aldehydes were the major components. UPLC-Q-ToF fraction anal. of jua-acu and fruta-do-lobo revealed 24 phenolic compounds, most being hydroxycinnamic acids derivatives in jua-acu, and chlorogenic acids in fruta-do-lobo. The antioxidant capacity (ORAC) of the fruits ranged from 1.35 to 11.51 μmol TE/100 mL of extract These results indicate that Solanum genus can be interesting for the Brazilian fruit market, and that it has potential to be exploited for agroindustry for diversification of fruit products.

Food Research International published new progress about Aldehydes 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

Pappa, Eleni C. published the artcileMicrobiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk, Application In Synthesis of 111-11-5, the main research area is kashkaval cheese pasteurise raw milk.

Microbiol. quality and biochem. changes of Kashkaval cheese manufactured using sheep’s raw milk without starter addition or pasteurised milk with an added com. starter were studied. Mature cheeses had pH values 5.0-5.3, salt content 2.1-2.7%, protein content 23.3-25.1%, moisture content 36.8-39.5%, fat content 28.0-32.2%, and ash content around 5.0%. In raw milk cheeses, mesophilic non-starter lactobacilli prevailed followed by enterococci. In pasteurised milk cheeses Lactococcus lactis starter prevailed. All cheeses were safe according to the criteria in Regulation (EC) 1441/2007. The proteolysis index was around 20%. Butyric, myristic, palmitic, stearic and oleic were the principal free fatty acids in both cheeses. Ketones were abundant in pasteurised milk cheeses and esters in mature raw milk cheeses. Pasteurisation did not affect (P > 0.05) the physicochem. composition and the proteolysis of cheeses. Raw milk cheeses showed higher levels (P < 0.05) of lipolysis than pasteurised milk cheeses. International Dairy Journal published new progress about Aldehydes 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 In Synthesis of 111-11-5.

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

Ahmed, Maqsood published the artcilePhytochemical analysis, biochemical and mineral composition and GC-MS profiling of methanolic extract of Chinese arrowhead Sagittaria trifolia L. from Northeast China, Safety of Methyl octanoate, the main research area is Sagittaria phytoconstituent biochem mineral composition GC MS Northeast China; DPPH; Sagittaria trifolia; biochemical composition; phenol and flavonoids content; phytochemicals.

Sagittaria trifolia is a medicinal foodstuff of China and East Asia belonging to the family Alismataceae. The current study was aimed to evaluate the qual. and quant. anal., antioxidant activity, biochem. anal. and chem. composition of different populations of S. trifolia. By using Folin-Ciocalteu, aluminum chloride colorimetric and 1,1-diphenyl-1-picrylhydrazyl (DPPH), total phenol and flavonoids content and antioxidant activity was analyzed. Furthermore, chem. composition, biochem. anal. and mineral substances were also determined The results showed the presence of flavonoids, phenols, saponins, tannins, glycosides and steroids except for alkaloids and terpenoids by qual. anal. Quant. anal. revealed that highest total phenol, flavonoids content and antioxidant potential identified from Meihekow, i.e., 2.307 mg GAE/g, 12.263 mg QE/g and 77.373%, resp. Gas chromatog.-mass spectrometry results showed the presence of 40 chem. compounds corresponding to 99.44% of total extract that might be responsible for antioxidant properties. Mineral and biochem. anal. revealed the presence of calcium, magnesium, potassium, sodium, iron, copper, zinc and, carbohydrate, protein, fiber and fat contents, resp. Interestingly, all S. trifolia populations collected from different locations possess similar composition The dietary values, phytoconstituents, antioxidant activities and nutritional and curative chem. compounds of S. trifolia are beneficial for the nutritherapy of human beings.

Molecules published new progress about Alkaloids 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, Safety of Methyl octanoate.

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

Nezi, Paola published the artcileMetabolomic and Proteomic Profile of Dried Hop Inflorescences (Humulus lupulus L. cv. Chinook and cv. Cascade) by SPME-GC-MS and UPLC-MS-MS, Related Products of esters-buliding-blocks, the main research area is Humulus lupulus metabolomic proteomic profile.

Hop (Humulus lupulus L.) is grown mainly for the production of beer. The flowers of the female plant give it the bitter taste and pungent aroma. There are a large number of hop varieties differing in their α-acid content, essential oil levels and odor profiles. Aside from their use in brewing, more recently, hops have been used for the pharmacol. properties of its derivatives that are of great importance to the pharmaceutical industry. Hop is known to have a fairly complex chem. characterized by the presence of a variety of sesquiterpenoids, diterpenoids and triterpenoids, phytoestrogens and flavonoids. Addnl., considering the countless applications in the pharmacol. sector in recent years, a chem. characterization of the different cultivars is essential to better identify the source of specific secondary metabolites. For this purpose, the dried inflorescences of two hop cultivars, Chinook and Cascade, were investigated using Solid-Phase Microextraction-Gas Chromatog.-Mass Spectrometry and Liquid Chromatog.-Tandem Mass Spectrometry (SPME-GC-MS and LC-MS-MS) to describe their metabolomic and proteomic profile. Furthermore, thanks to an in-depth statistical survey, it was possible to carry out a comparative study highlighting interesting implications deriving from this investigative study.

Separations published new progress about Amino acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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