Category: 111-11-5

Vilar, Elena Garicano published the artcileEffect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters, Name: Methyl octanoate, the main research area is seaweed volatile component frankfurter salt reduction; Edible seaweeds; Flavour; Frankfurters; Odor; Sensory analysis; Volatile compounds.

The optimization of processed meats through salt replacement using edible seaweeds may reduce the risk of chronic disease through reduction in dietary sodium. We investigated the impact of the inclusion of four selected seaweeds (1% weight/weight) in reformulated frankfurters in which salt addition and pork fat content was reduced by 50% and 21%, resp., and where pork loin (longissimus dorsi muscle) was increased by 6%, compared to a Control. Two different types of red (Porphyra umbilicalis and Palmaria palmata) and brown (Himanthalia elongata and Undaria pinnatifida) edible seaweeds were evaluated. The reformulated frankfurters containing added seaweed were lower in ash, higher in moisture, protein and darker in color and had altered textural properties in comparison to the Control; mainly less hard and less chewy. The volatile and sensory profiles of the reformulated frankfurters differed from the Control. However, the reformulated frankfurters with the inclusion of H.elongata were the most promising, although further work is required to optimize the formulation.

Meat Science published new progress about Diet. 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

Furdikova, Katarina published the artcileComparison of volatiles in noble-rotten and healthy grape berries of Tokaj, COA of Formula: C9H18O2, the main research area is Vitis glycerol ethanol citric gluconic succinic acid.

The presented work compares basic parameters as well as comprehensive profiles of volatile organic compounds identified in healthy and noble-rotten grape berries of 6 Tokaj grapevine varieties (Muscat Lunel, Furmint, Lipovina, Zet́a, Kabar and Fat grape). Volatile components were determined by GC × GC-HRTOF-MS with previous solid phase microextraction of volatiles from head space and expressed as relative concentrations The greatest differences between the basic composition of healthy and noble-rotten grapes were found in glycerol, ethanol, citric, gluconic and succinic acid. 116 volatile compounds were identified and compared in scope of their ability to distinguish healthy and noble-rotten berries in context of aromatic or non-aromatic variety. Regardless of grapevine variety, 59 compounds significantly distinguished noble rot from healthy berries whereby the most important were 2-hepten-1-ol, 2-octen-1-ol, hexadecanoic acid, 3,5-octadien-2-one, sulcatol and hexyl acetate. Volatile profiles of healthy as well as noble-rotten berries of aromatic variety Muscat Lunel differed from non-aromatic ones and were characterized mostly by higher relative concentrations of terpenoids neo-allo ocimene, cis-rose oxide, linalool, nerol oxide and sulcatol.

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

Van Holle, Ann published the artcileSingle Nucleotide Polymorphisms and Biochemical Markers As Complementary Tools To Characterize Hops (Humulus lupulus L.) in Brewing Practice, Application of Methyl octanoate, the main research area is SNP biomarker hop characterization brewing; Humulus lupulus L.; biochemical fingerprinting; genotyping; growth location; quality.

In brewing practice, the use of the appropriate hop variety is essential to produce consistent and high-quality beers. Yet, hop batches of the same variety cultivated in different geog. regions can display significant biochem. differences, resulting in specific taste- and aroma-related characteristics in beer. In this study, we illustrate the complementarity of genetic and biochem. fingerprinting methods to fully characterize hop batches. Using genotyping-by-sequencing (GBS), a set of 1 830 polymorphic single nucleotide polymorphism (SNP) markers generated 48 unique genetic fingerprints for a collection of 56 com. hop varieties. Three groups of varieties, consisting of somaclonal variants, could not be further differentiated using this set of markers. Biochem. marker information offered added value to characterize hop samples from a given variety grown at different geog. locations. We demonstrate the power of combining genetic and biochem. fingerprints for quality control of hop batches in the brewing industry.

Journal of Agricultural and Food Chemistry published new progress about Beer. 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

Perestrelo, Rosa published the artcileDifferentiation of fresh and processed fruit juices using volatile composition, Safety of Methyl octanoate, the main research area is Vitis Fragaria fresh processed fruit juice volatile composition; GC-MS; HS-SPME; fresh juice; processed juice; volatile pattern.

In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatog.-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volat. pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chem. groups were identified. Esters, carbonyl compounds, terpenoids, and alcs. are the major chem. groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geog., and agronomy on the volatile profile of juices.

Molecules published new progress about Apple. 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

Na, Li published the artcileAdjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae, Safety of Methyl octanoate, the main research area is Pichia Saccharomyces rose wine odorant; Aroma active compounds; Aroma characteristics; Citronellol (PubChem CID:8842); Ethyl acetate (PubChem CID: 8857); Ethyl butyrate (PubChem CID: 77632); Ethyl decanoate (PubChem CID: 8048); Ethyl heptanoate (PubChem CID: 7797); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Hutai-8 grape; Isoamyl acetate (PubChem CID: 31276); Isobutyl alcohol (PubChem CID: 6560); Key aroma compounds; Mixed fermentation; Nerolidol (PubChem CID:5284507; Phenethyl acetate (PubChem CID: 7654); Single fermentation; β-Damascenone (PubChem CID: 5366074).

Hutai-8 grape (Vitis vinifera x Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of iso-Bu acetate, Et butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality.

Food Research International published new progress about Color. 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

Liu, Zhenyang published the artcileQuality and volatile compound analysis of shrimp heads during different temperature storage, Application of Methyl octanoate, the main research area is Litopenaeus heads volatile compound temperature storage quality; E-nose; Quality; SPME-GC/MS; Shrimp heads; Volatile compounds.

This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20°C, 4°C, -3°C, and -18°C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing tendency. The radar chart and principal component anal. showed variation changes. Three compounds including 2-decanone, di-Me disulfide and di-Me tetrasulfide, four compounds including 2-pentanone, 3-methyl-1-butanol, 2-methylbutyric acid, and 2,3,5-trimethylpyrazine, and 3-methylbutyraldehyde were the characteristic volatiles for the samples stored at 20°C, 4°C, and -3°C, resp. Twenty-five volatile compounds were key volatile compounds, among which nine were potential classification compounds with high variable importance in projection values. Trimethylamine and 2-nonanol were selected as potential markers of spoilage. The study provides the theor. basis for quality and volatile compound investigations for shrimp heads with further high-quality utilization.

Food Chemistry: X published new progress about Color. 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

Barhoumi, Lina M. published the artcileAroma profiles analysis of two populations of Salvia palaestina Benth. Collected from mediterranean and irano-turanian zones in Jordan, COA of Formula: C9H18O2, the main research area is Salvia palaestina Benth mediterranean irano turanian zone Jordan; Salvia palaestina Benth.; SPME-GC/MS; biodiversity; emission profiles; multivariate analysis; volatile organic compounds.

The volatile principles emitted from different aerial organs of two S. palaestina Benth. populations (Mediterranean (Med) and Irano-Turanian (IrT)) growing wild in Jordan were extracted by Solid Phase Micro-Extraction (SPME) and analyzed by GC/MS technique. Sesquiterpene hydrocarbons dominated stems (59.38%, 49.67%) and leaves (93.28%, 32.39%) emissions from Med and IrT zones, resp. while monoterpene hydrocarbons had the major contribution to the aroma of pre-flowering buds (78.62%, 74.96%), opened flowers (76.12%, 59.99%) and petals (69.57%, 54.28%) and were mostly represented by sabinene (in Med zone) and ociemene isomers (Z & E) in IrT zone. Multivariate anal. classified the two populations into two different clusters based on their origin and indicated the occurrence of two ecotypes of this species. Different organs from the same collection site showed emission profiles of similar chem. composition

Journal of Oleo Science published new progress about Flower. 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

Jin, Jing published the artcileDetermination of Volatiles in Rosa Rugosa by Knitting Aromatic Polymer – Polydopamine (KAP@PDA) Solid-Phase Microextraction (SPME) and Multidimensional Gas Chromatography – Mass Spectrometry (MDGC-MS), Recommanded Product: Methyl octanoate, the main research area is Rosa phenylethyl alcoho volatile compound polydopamine.

The volatile compounds in Rosa rugosa ‘Zi Zhi’, R. rugosa ‘Feng Hua’, and R. cv ‘Crimson Glory’ from three regions were determined by two-dimensional gas chromatog. with quadrupole time-of-flight mass spectrometry coupled with knitting aromatic polymer – polydopamine (KAP@PDA) solid-phase microextraction 82 compounds were identified by peak matching and retention indexes, and R. cv ‘Crimson Glory’ contained the most volatile components. D-Limonene (up to 5131μg kg-1), benzyl alc. (up to 16,510μg kg-1), benzeneacetaldehyde (up to 13,820μg kg-1), phenylethyl alc. (up to 49,020μg kg-1) and citronellol (up to 7129μg kg-1) were the major constituents in all R. rugosa species. In addition, benzaldehyde was highly abundant in R. cv ‘Crimson Glory’ (up to 23,130μg kg-1). The primary volatile components responsible for the differences among the three R. rugosa cultivars and regions were distinguished by orthogonal partial least-squares discriminant anal. The results suggested that phenylethyl alc. contributed the most in distinguishing aroma quality for R. rugosa cultivars and those from different regions.

Analytical Letters published new progress about Flower. 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

Bueyueksirit-Bedir, Tuba published the artcileAroma profile and phenolic content of honey wine produced from Wild Rose Fruit, Application In Synthesis of 111-11-5, the main research area is Rosa fruit juice honey wine aroma phenolics.

In this study, two chromatog. techniques were applied to determine the aroma profile and phenolic compounds of “”Honey wine”” produced by addition of Wild Rose Fruits (Rosa odorata-Andrews-Sweet). In addition, another control wine was produced with sucrose and rose fruits in order to differentiate compounds produced by yeast fermentation from those originated from honey and rose fruits. After maturation aroma components, phenolic compounds and sugar composition of wines were identified. Aroma components were determined by headspace solid-phase microextraction gas chromatog. mass spectrometry (HS-SPME/GC-MS) techniques in wine samples. The dominant aroma components in both wines were ethanol, Et acetate, iso-Bu alc., 2-methyl-1-butanol, 3-methyl-1-butanol, Et caprylate, Et decanoate, capronate Et. Some minor differences in the percentage of major aroma components were determined between two wine samples. Phenolic and sugar compositions were identified by high performance liquid chromatog. (HPLC) method in fruit extract and wine samples. While the total amount of phenolic compounds were 3604.9 mg/l in fruit juice, 74.3 mg/l in control wine and 111.8 mg/l in honey wine, the most abundant phenolics in both wines were catechin, epicatechin and routine.

Journal of Scientific & Industrial Research published new progress about Fruits. 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

Quan, Wenxuan published the artcileDynamics of volatile organic compounds in Masson pine (Pynus massonyana Lamb.) seedling needles under drought stress, Application In Synthesis of 111-11-5, the main research area is Pinus drought stress volatile organic compound seedling.

The aim of this study is to evaluate whether volatile organic compounds (VOCs) of Masson pine adapted their physiol. responses under drought stress or not. The needle length, root length, root/shoot ratio and the VOCs of Masson pine seedlings under drought stress were investigated by comprehensive two-dimensional gas chromatog. time of flight mass spectrometry (GCxGC-TOFMS). The results showed that the growth index was enhanced with the increase of stress strength, and the seedling growth, biomass, needle length, and root length were inhibited compared with the well-watered treatment. The amounts of total VOCs under drought stress were increased, the concentration of terpenoids, acids and esters, under drought stress were higher than the well-watered treatment, but the concentration of alcs. and carbonyl compounds was slightly decreased under the moderate drought treatment. Light drought, moderate drought, and severe drought compared with the well-watered treatment, increased the release of VOCs by 49, 50, and 49%, resp. The results show a key role of the VOCs released in the needles and therefore play a possible key role in drought resistance. This study provides evidence that the needles of Masson pine release more VOCs to adapt to drought conditions.

Pakistan Journal of Botany published new progress about Growth. 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