Category: 123-25-1

On March 31, 2020, Somkuwar, R. G.; Sharma, A. K.; Kambale, Narayan; Banerjee, Kaushik; Bhange, M. A.; Oulkar, D. P. published an article.COA of Formula: C8H14O4 The title of the article was Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS). And the article contained the following:

The current study evaluated the key characters of aroma composition in diversified red wines (Cinsaut, Grenache, Cabernet Franc, Petit Verdot, Cabernet Sauvignon, Nielluccio, Tempranillo, Syrah, Merlot and Caladoc). Out of hundreds of volatile compounds 64 compounds were considered for study. Different groups consisting of fatty acids, volatile alcs., aldehydes, esters, volatile phenols and terpenes were analyzed using gas chromatog. mass spectrometry coupled with thermal desorption (TD-GC-MS). Among all these diversified classes, alcs. were found as the most dominant group followed by esters and acids whereas aldehydes, phenols and terpenes were found to be minor compounds Among the varieties, Nielluccio wine recorded highest concentration of total volatile compounds (191.53 mg/L) while, it was least in Caladoc wines (15.45 mg/L). The principal component anal. clearly differentiated Grenache wines based on their relationships between scores and their aroma composition followed by Nielluccio and Cinsuat wines. Out of sixty four compounds, only six aromatic compounds viz. butanediol, isoamyl actate, γ-Terpene, butanol, acetic acid and furfural have satisfying aroma descriptors with floral and fruity nuances and contribute to differentiate the Grenache wines from other varieties which have similar scores in PC1 anal. The cluster anal. also suggested that the wines in the same group (Cinsaut, Tempranillo and Syrah), (Cabernet Franc, Cabernet Sauvignon, Caladoc and Merlot) and (Nielluccio and Petit Verdot) had similar aroma characterization. Grenache wines were well differentiated from the sub group formed by other red varieties. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to red wine grape volatile compound thermal desorption gas chromatog, phenolics, red wine varieties, td–gc–ms, volatile compounds, wines, Food and Feed Chemistry: Beverages and other aspects.COA of Formula: C8H14O4

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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

On August 1, 2021, Du, Jingyi; Li, Yueming; Xu, Jianchun; Huang, Mingquan; Wang, Juan; Chao, Jinfu; Wu, Jihong; Sun, Huibin; Ding, Haimei; Ye, Hong published an article.Name: Diethyl succinate The title of the article was Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis. And the article contained the following:

A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavor (LBJF) using sensory omics anal. (SOA). A total of 56 odorants were screened out using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS)/Osme anal. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odor activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcs., acids, especially Et hexanoate, gamma-nonalactone, and di-Me trisulfide, were critical to the flavor of LBJF. The basic and com. liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavor Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavor styles. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Name: Diethyl succinate

The Article related to langyatai baijiu jian flavor odorant sensory omics analysis, gc–o–ms, jian flavour baijiu, osme analysis, sensory omics analysis, Food and Feed Chemistry: Beverages and other aspects.Name: Diethyl succinate

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On May 31, 2021, Wang, Lihua; Zhu, Lin; Zheng, Fuping; Zhang, Fengguo; Shen, Caihong; Gao, Xiaojuan; Sun, Baoguo; Huang, Mingquan; Li, Hehe; Chen, Feng published an article.Recommanded Product: 123-25-1 The title of the article was Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu. And the article contained the following:

Nineteen compounds, including ten esters, six acids, and three alcs., were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor (retronasal) threshold values (FTVs) of these 19 compounds were determined by the 10 samples test method in hydroalcoholic solutions (46% volume/volume in ethanol). The FTVs of the compounds were calculated based on the best estimate threshold method. All the FTVs determined by the professional Chinese Baijiu tasters were lower than those by the nonprofessional tasters. For instance, the detection (2.31 mg/kg) and recognition (11.74 mg/kg) values of Et hexanoate determined by the nonprofessional group were higher than the resp. corresponding values 0.44 and 3.80 mg/kg determined by the professional group. All of the odor activity values (OAVs) of Et valerate (OAV: 1176.00 to 2321.17), Et octanoate (OAV: 6841.20 to 7851.60), and 1-butanol (OAV: 26.78 to 39.72) in Gujinggong Baijiu were more than 10-fold larger than their dose-over-threshold values (DoTs), for which the DoTs of Et valerate, Et octanoate, and 1-butanol were 92.84 to 183.25, 180.03 to 206.62, 1.18 to 1.75, resp. On the contrary, the OAVs of Et heptanoate (OAV: 3.60 to 5.70) and isoamyl alc. (OAV: 1.18 to 1.57) were lower than their corresponding DoTs at 152.62 to 241.63 and 12.26 to 16.41. The results demonstrated that it is necessary to consider and compare their DoTs and OAVs simultaneously on evaluating the contribution of flavor compounds in Baijiu. Practical Application : Sensory evaluation of threshold values of various flavor compounds could be significantly affected by their existing matrix. Most of the published results of the flavor threshold value of compounds were determined from the matrix such as beer, whiskey, red wine, rather than Chinese Baijiu. The results of this work not only could provide valuable information for flavor studies of Chinese Baijiu but also give useful information for the Baijiu industry to quality control. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1

The Article related to flavor baijiu, baijiu (chinese liquor), dose-over-threshold value, flavor compounds, flavor threshold value, sensory evaluation, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: 123-25-1

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Ester – an overview | ScienceDirect Topics

Furdikova, Katarina; Machynakova, Andrea; Drtilova, Tereza; Spanik, Ivan published an article in 2020, the title of the article was Comparison of different categories of Slovak Tokaj wines in terms of profiles of volatile organic compounds.Product Details of 123-25-1 And the article contains the following content:

The present work deals with the characterization of volatile organic compounds in wines from the Slovak Tokaj wine region. Studied wine samples were divided into 3 groups-varietal wines from registered Tokaj vine varieties, film wines Tokajske samorodne dry, and naturally sweet botrytized wines Tokaj selections. The VOCs from wines were extracted using optimized solid phase microextraction and analyzed by comprehensive two-dimensional gas chromatog. coupled to high-resolution time-of-flight mass spectrometry (HRTOF-MS). In total, 176 VOCs were identified in all 46 studied samples. It was found that the total number of VOCs in varietal wines was generally higher than in botrytized wines. All three studied categories showed characteristic VOC profiles with significant differences. Varietal wines were characterized by higher concentrations of esters and terpenoids originating from grapes. The presence of γ-octalactone, (E)-6-methylhept-2-en-4-one, and lack of benzaldehyde were typical for Tokajske samorodne dry. Tokaj selections expressed the highest concentration of di-Et malate, benzaldehyde, and furfurals. Several interesting trends were also observed The concentration of fermentation products was highest in varietal wines, while long-term matured Tokaj special wines were typified by the presence of compounds related to noble-rotten raisins (2-phenylacetaldehyde, Et 2-phenylacetate, and 2-phenylethanol), wood (cis-whisky lactone), and aging (1,1,6-trimethyl-2H-naphthalene, furfural, and 5-methylfurfural). The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to volatile organic compound furanoid tokaj wine, tokaj, comprehensive gas chromatography, high-resolution mass spectrometry, winemaking technologies, Food and Feed Chemistry: Beverages and other aspects.Product Details of 123-25-1

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Ester – an overview | ScienceDirect Topics

On December 31, 2020, Noushini, Saeedeh; Park, Soo Jean; Jamie, Ian; Jamie, Joanne; Taylor, Phillip published an article.Application of 123-25-1 The title of the article was Sampling technique biases in the analysis of fruit fly volatiles: a case study of Queensland fruit fly. And the article contained the following:

Diverse methods have been used to sample insect semiochems. Sampling methods can differ in efficiency and affinity and this can introduce significant biases when interpreting biol. patterns. We compare common methods used to sample tephritid fruit fly rectal gland volatiles (pheromones), focusing on Queensland fruit fly, Bactrocera tryoni. Solvents of different polarity, n-hexane, dichloromethane and ethanol, were compared using intact and crushed glands. Polydimethylsiloxane, polydimethylsiloxane/divinylbenzene and polyacrylate were compared as adsorbents for solid phase microextraction Tenax-GR and Porapak Q were compared as adsorbents for dynamic headspace sampling. Along with compounds previously reported for B. tryoni, we detected five previously unreported compounds in males, and three in females. Dichloromethane extracted more amides while there was no significant difference between the three solvents in extraction of spiroacetals except for (E,E)-2,8-dimethyl-1,7-dioxaspiro[5.5]undecane for which n-hexane extracted higher amount than both dichloromethane and ethanol. Ethanol failed to contain many of the more volatile compounds Crushed rectal gland samples provided higher concentrations of extracted compounds than intact rectal gland samples, but no compounds were missed in intact samples. Of solid phase microextraction fibers, polyacrylate had low affinity for spiroacetals, Et isobutyrate and ethyl-2-methylbutanoate. Polydimethylsiloxane was more efficient for spiroacetals while type of fiber did not affect the amounts of amides and esters. In dynamic headspace sampling, Porapak was more efficient for Et isobutyrate and spiroacetals, while Tenax was more efficient for other esters and amides, and sampling time was a critical factor. Biases that can be introduced by sampling methods are important considerations when collecting and interpreting insect semiochem. profiles. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application of 123-25-1

The Article related to pheromone volatile compound headspace sampling bactrocera, Nonmammalian Biochemistry: Metabolism and other aspects.Application of 123-25-1

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Castro-Vargas, Cynthia; Pandey, Gunjan; Yeap, Heng Lin; Lacey, Michael J.; Lee, Siu Fai; Park, Soo J.; Taylor, Phillip W.; Oakeshott, John G. published an article in 2022, the title of the article was Diversity and sex differences in rectal gland volatiles of Queensland fruit fly, Bactrocera tryoni (Diptera: Tephritidae).COA of Formula: C8H14O4 And the article contains the following content:

Rectal gland volatiles are key mediators of sexual interactions in tephritid fruit flies. We used solid-phase microextraction (SPME) plus gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-flame ionization detection (GC-FID) to substantially expand rectal gland chem. characterization of the Queensland fruit fly (Bactrocera tryoni (Diptera: Tephritidae); Qfly). The SPME GC-MS anal. identified 24 of the 30 compounds previously recorded from Qfly rectal glands, plus another 21 compounds that had not previously been reported. A few amides and fatty acid esters dominated the chromatograms of males and females resp., but we also found other esters, alcs. and aldehydes and a ketone. The GC-FID analyses also revealed over 150 others, as yet unidentified, volatiles, generally in lesser amounts The GC-FID analyses also showed 49 and 12 compounds were male- and female-specific, resp., both in single sex (virgin) and mixed sex (mostly mated) groups. Another ten compounds were male-specific among virgins but undetected in mixed sex groups, and 29 were undetected in virgins but male-specific in mixed sex groups. The corresponding figures for females were four and zero, resp. Most short retention time peaks (including a ketone and an ester) were male-specific, whereas most female-biased peaks (including five fatty acid esters) had long retention times. Our results indicate previously unsuspected diversity of rectal gland volatiles that might have pheromone functions in males, but far fewer in females. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to bactrocera tryoni diversity sex difference rectal gland volatility, Nonmammalian Biochemistry: Metabolism and other aspects.COA of Formula: C8H14O4

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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

On May 31, 2022, Perez-Jimenez, Maria; Munoz-Gonzalez, Carolina; Chaya, Carolina; Fernandez-Ruiz, Virginia; Alvarez, Maria Dolores; Herranz, Beatriz; Pozo-Bayon, Maria Angeles published an article.Recommanded Product: Diethyl succinate The title of the article was Insights on the effect of age and gender on in-mouth volatile release during wine tasting. And the article contained the following:

This study focus for the first time, in looking for age-gender effects on in vivo volatile release during wine consumption, also considering oral physiol. differences (e.g. saliva composition). To do so, the in-mouth Head Space Sorptive Extraction technique was used, which allowed monitoring the oral release of twenty-four different types of volatile compounds from white and red wines. Thirty-two individuals (n = 32) males and females, belonging to two different age groups: young (18-35 y.o) and senior (>55 y.o.) participated in this anal. in vivo study. Results showed differences in volatile release among age-gender groups, which also depended on the volatile compound and wine type. Senior groups (SM, SF) showed a similar release behavior among them. Contrarily, young males showed a higher release (between 10 and 29%) of alcs. and esters indistinctly of the wine type, while young females showed the lowest oral volatile release among the four age-gender groups. Gender differences in volatile release were more evident in young than in seniors. A higher release of furanic compounds (furfural and 5-Me furfural) in seniors was likely related to differences in their saliva composition (total protein content, minerals (Mg, Zn) and α-amylase activity). The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to wine tasting age gender mouth volatile saliva furfural, -in vivo oral aroma release, age, gender, interindividual differences, oral physiology, saliva, wine volatiles, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: Diethyl succinate

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

On January 31, 2022, Tang, Jie; Liu, Yuancai; Lin, Bin; Zhu, Hao; Jiang, Wei; Yang, Qiang; Chen, Shenxi published an article.Recommanded Product: 123-25-1 The title of the article was Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks. And the article contained the following:

Microbial structure and succession of fermented grains play a significant role in Baijiu’s flavor and quality. In this study, high-throughput sequencing (HTS) coupled with headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial community structures and flavor components in the fermented grains at the end of fermentation from different fermentation time of light-flavor Xiaoqu Baijiu. HTS results showed that Lactobacillus acetotolerans, Lactobacillus helveticus, Lactobacillus buchneri, Wickerhamomyces, Saccharomyces, and Condenascus were identified as the dominant microbes, but Lactobacillus (96.28%) exhibited obvious advantages at the end of ultra-long fermentation time (day 98). HS-SPME-GC-MS anal. revealed that esters and alcs. had the most abundance in fermented grains of day 98, containing high concentrations of Et acetate, di-Et succinate, phenylethyl alc., isoamyl alc., and n-propanol, which were related to the succession of Lactobacillus and yeast communities. Interestingly, the content of n-propanol in the ultra-long fermentation time samples (day 98) was 6 times of that in normal fermented grains (day 14), which may be caused by higher abundance of Lactobacillus in day 98 samples. Monte Carlo permutation test showed residual starch, acidity, and amino nitrogen (p < 0.05) were important factors affecting the microbial community. Together, these results shed light on the physicochem. changes, microbial dynamics, and key flavor components of fermented grains at the end of fermentation from different fermentation time and provide a strategy for further improvement of Baijiu quality. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1

The Article related to ultra long fermentation time microbial community flavor component xiaoqu, baijiu, fermented grains, microbial community, physicochemical indexes, volatile compounds, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: 123-25-1

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

On August 31, 2020, Wang, Juan; Yuan, Changjiang; Gao, Xiulin; Kang, Yongliang; Huang, Mingquan; Wu, Jihong; Liu, Yuping; Zhang, Jinglin; Li, Hehe; Zhang, Yuyu published an article.Application of 123-25-1 The title of the article was Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis. And the article contained the following:

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor anal. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatog.-olfactometry (GC-O) coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, Et lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, Et cinnamate, Et 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that Et cinnamate and Et 3-phenylpropionate played the key roles in the overall aroma of Huangjiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application of 123-25-1

The Article related to huangjiu aroma compound flavor sensory analysis china, aroma recombination, gas chromatography-olfactometry (gc-o), huangjiu, key odorants, omission/addition, Food and Feed Chemistry: Beverages and other aspects.Application of 123-25-1

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

On January 31, 2021, Jin, Zhao; Cai, Guolin; Wu, Chun; Hu, Zhiming; Xu, Xibiao; Xie, Guangfa; Wu, Dianhui; Lu, Jian published an article.Category: esters-buliding-blocks The title of the article was Profiling the key metabolites produced during the modern brewing process of Chinese rice wine. And the article contained the following:

The study quant. profiled 83 low-mol.-weight metabolites in the categories of alcs., aldehydes, amino acids, esters, fatty acids, organic acids, and reducing sugars produced during the advanced brewing process of Chinese rice wine, using multiply chromatog. and mass spectrum. In the primary fermentation, vigorous metabolisms were demonstrated by the production of ethanol at the level of 14% by volume, and the consumption of reducing sugars from the maximum level of 100 g/L to 20 g/L. Meantime, more than 70% of the contents of organic acids, fatty acids, higher alcs., and aldehydes were formed. The metabolisms slowed down in the secondary fermentation, whereas 60% of the contents of amino acids and esters were accumulated in this stage. The nutrients, such as amino acids, organic acids, and reducing sugars reached 10 g/L, 5 g/L, and 3 g/L at the end of brewing, resp. In terms of flavor and taste attributes to the brewed rice wine, the organoleptic activity value (i.e. the ratio of content to threshold value) was above 1 for 17 compounds, including six organic acids, namely acetic acid, citric acid, lactic acid, malic acid, succinic acid, and tartaric acid, four amino acids, namely cysteine, aspartic acid, glutamic acid, and lysine, three higher alcs. namely isoamyl alc., isobutanol, and phenethyl alc., three esters, namely Et acetate, Et butyrate, and Et hexanoate, and an aldehyde, namely benzaldehyde. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Category: esters-buliding-blocks

The Article related to chinese rice wine alc aldehydes esters organic amino acids, amino acids, chinese rice wine, metabolites, modern brewing process, organic acids, volatiles, Food and Feed Chemistry: Beverages and other aspects.Category: esters-buliding-blocks

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