Category: 123-25-1

On March 30, 2022, Zhao, Shanshan; Li, Minmin; Simal-Gandara, Jesus; Tian, Jian; Chen, Jieyin; Dai, Xiaofeng; Kong, Zhiqiang published an article.COA of Formula: C8H14O4 The title of the article was Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level. And the article contained the following:

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to tebuconazole flavor color merlot sauvignon wine fermentation 2heptanol, cabernet sauvignon wine, chiral tebuconazole, color attributes, enantiomeric level, flavor components, merlot wine and other aspects.COA of Formula: C8H14O4

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

On July 1, 2021, Hranilovic, Ana; Albertin, Warren; Capone, Dimitra Liacopoulos; Gallo, Adelaide; Grbin, Paul R.; Danner, Lukas; Bastian, Susan E. P.; Masneuf-Pomarede, Isabelle; Coulon, Joana; Bely, Marina; Jiranek, Vladimir published an article.COA of Formula: C8H14O4 The title of the article was Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines. And the article contained the following:

Wines from warm(ing) climates often contain excessive ethanol but lack acidity. The yeast Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars to lactic acid during alc. fermentation This study compared the performance of five L. thermotolerans strains in two inoculation modalities (sequential and co-inoculation) to Saccharomyces cerevisiae and un-inoculated treatments in high sugar/low acidity Merlot fermentations The pH and ethanol levels in mixed-culture dry wines were either comparable, or significantly lower than in controls (decrease of up to 0.5 units and 0.90% volume/volume, resp.). The anal. of volatile compounds revealed marked differences in major flavor-active yeast metabolites, including up to a thirty-fold increase in Et lactate in certain L. thermotolerans modalities. The wines significantly differed in acidity perception, alongside 18 other sensory attributes. Together, these results highlight the potential of some L. thermotolerans strains to produce fresher wines with lower ethanol content and improved flavor/balance. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to lachancea saccharomyces merlot sugar ethanol ethyl lactate malic acid, ethyl lactate, fermentation, lachancea thermotolerans, lactic acid, rata sensory analysis, wine acidification, wine aroma and other aspects.COA of Formula: C8H14O4

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

On July 31, 2022, Qiu, Shuang; Chen, Kai; Liu, Chang; Wang, Yingxiang; Chen, Tao; Yan, Guoliang; Li, Jingming published an article.Product Details of 123-25-1 The title of the article was Non-Saccharomyces yeasts highly contribute to characterisation of flavor profiles in greengage fermentation. And the article contained the following:

Non-Saccharomyces yeasts play an important role in greengage fermentation To obtain practical non-Saccharomyces yeasts for high-acid fermentation environments, and improve the flavor quality of fermented greengage beverage, four indigenous acid-tolerant non-Saccharomyces yeast strains were used to conduct greengage fermentation Hanseniaspora occidentalis, Pichia terricola, and Issatchenkia orientalis were competitively fermentable and significantly decreased the concentration of citric acid and malic acid. HS-SPME and GC-MS were used to analyze the aroma profiles, and results showed that H. occidentalis has potential to produce explicit fruity aroma, since the fermented beverages obtained more esters. Moreover, phenolic acids had the highest concentration among polyphenols of fermented greengage beverage. Comparatively, spontaneous fermentation produced higher levels of most polyphenols, whereas P. terricola treatment resulted predominantly in partial phenolic acids. Kendall coefficients indicated that procyanidins and glycosidic bound flavonols significantly pos. correlated with more than 30% volatiles. This study verified the biofunctions of non-Saccharomyces yeasts and applied their potential for flavor improvement in the production of high-acidity fermented fruit beverages. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to saccharomyces yeast flavor profile greengage fermentation, acid tolerance, characteristic vocs, fermented greengage beverage, non-saccharomyces yeasts, polyphenols, voc-polyphenol interactions and other aspects.Product Details of 123-25-1

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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

On July 1, 2022, Wang, Juan; Zhang, Bing; Wu, Qiang; Jiang, Xinye; Liu, Huijie; Wang, Chaozhong; Huang, Mingquan; Wu, Jihong; Zhang, Jinglin; Yu, Yougui published an article.Reference of Diethyl succinate The title of the article was Sensomics-assisted flavor decoding of coarse cereal Huangjiu. And the article contained the following:

Huangjiu is one of China national alc. beverages. The key odorants in four coarse cereal Huangjius (CCH) were identified by sensomics approach. Eighty-eight odorants were identified using solvent-assisted flavor evaporation combined with gas chromatog.-olfactometry/spectrometry and aroma extract dilution anal. Four aroma recombinates showed good similarities to the corresponding original aroma profiles (93.27-96.97%). Partial least squares regression anal. predicted vanillin and β-damascenone were the main causes of the aroma differences in the four CCHs. For the first time, omission and addition tests showed that β-damascenone caused the sweet and tea leaf aromas, whereas hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan contributed to the cooked grain aroma. Finally, 2-phenylethanol, Et (E)-3-phenyl-2-propenoate, Et 3-phenylpropanoate, vanillin, 3-(methylsulfanyl)propanal, γ-nonalactone, sotolon, β-damascenone, hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan were confirmed as the key odorants in the CCHs. 2-Methyl-3-(methyldisulfanyl)furan was a newly identified key odorant in Huangjiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Reference of Diethyl succinate

The Article related to sensomics vanillin hexanal coarse cereal huangjiu odorant flavor china, 2-methyl-3-(methyldisulfanyl)furan, coarse cereal huangjius, key odorants, sensomics, solvent-assisted flavor evaporation and other aspects.Reference of Diethyl succinate

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

On June 30, 2022, Ubeda, Cristina; Pena-Neira, Alvaro; Gil i Cortiella, Mariona published an article.Related Products of 123-25-1 The title of the article was Combined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile. And the article contained the following:

A Sauvignon Blanc wine was subjected to a maturation period of six months by using four different types of vessels in triplicate: cylindrical stainless steel tanks, oval-shaped polyethylene tanks, cubic-shaped polyethylene tanks, and clay jars. After maturation in the different vessels, wines were bottled using three different closures (natural cork, synthetic cork, and screwcaps). The volatile compound profiles of the wine samples were recorded by SPME-GC-MS throughout vessel maturation as well as after the bottle storage period. In general terms, wines stored in stainless steel tanks showed the highest contents of volatile compounds when compared with the other tested vessels. Moreover, wines from bottles capped with screwcaps showed the highest contents of most of the volatile compounds when compared with the other closures. Moreover, an interaction between the vessel and the closure was observed: when screwcaps were used during bottle aging, the resulting wines were very similar to those matured in stainless steel vessels. These results suggest that the use of screwcaps hides the differences originating from wine composition during maturation in vessels other than stainless steel. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to chilean sauvignon blanc wine storage vessel bottle volatile profile, clay, natural cork, polyethylene, sauvignon blanc, screwcap, stainless steel, synthetic cork, volatile compounds, wine maturation and other aspects.Related Products of 123-25-1

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

i Cortiella, Mariona Gil; Ubeda, Cristina; Covarrubias, Jose Ignacio; Laurie, V. Felipe; Pena-Neira, Alvaro published an article in 2021, the title of the article was Chemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines.Formula: C8H14O4 And the article contains the following content:

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chem. composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alc. fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chem. features that corresponded with the quality standards of Sauvignon Blanc wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4

The Article related to oak barrel white wine alternative vessel chem phys implication, sauvignon blanc, aging on lees, clay jars, concrete vessels, oval-shaped tanks, polyethylene vessels, stainless-steel tanks, white wine and other aspects.Formula: C8H14O4

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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

On June 30, 2020, Issa-Issa, Hanan; Guclu, Gamze; Noguera-Artiaga, Luis; Lopez-Lluch, David; Poveda, Rafael; Kelebek, Hasim; Selli, Serkan; Carbonell-Barrachina, Angel A. published an article.Recommanded Product: 123-25-1 The title of the article was Aroma-active compounds, sensory profile, and phenolic composition of Fondilloń. And the article contained the following:

The Fondilloń is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alc. content and a min. barrel ageing of 10 years. The objective of this study was to analyze the Fondilloń volatile composition, key aroma-active compounds, sensory profile and phenolic composition Fifty-four volatile compounds were identified, quantified and classified as alcs., esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alc., di-Et succinate and Et lactate having the highest flavor dilution factor. The Fondilloń wines were characterized by having high intensity of alc., fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1

The Article related to volatile grape aroma, alicante wines, aroma extract dilution analysis (aeda), gas chromatography-olfactometry (gc-o), oxidized wines, phenylethyl alcohol, solvent-assisted flavor evaporation (safe) and other aspects.Recommanded Product: 123-25-1

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

On December 15, 2021, He, Fei; Duan, Jiawen; Zhao, Jiwen; Li, Hehe; Sun, Jinyuan; Huang, Mingquan; Sun, Baoguo published an article.Product Details of 123-25-1 The title of the article was Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies. And the article contained the following:

Liquid-liquid microextraction (LLME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatog.-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical anal., including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to distillation baijiu temperature headspace gas chromatog ion mobility spectrometry, aroma-active compounds, multivariate statistical analysis, raw baijiu classification, strong flavor baijiu, tp-hs-gc–ims and other aspects.Product Details of 123-25-1

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

Swiderska, Agnieszka; Coney, Andrew M.; Alzahrani, Abdulaziz A.; Aldossary, Hayyaf S.; Batis, Nikolaos; Ray, Clare J.; Kumar, Prem; Holmes, Andrew P. published an article in 2021, the title of the article was Mitochondrial succinate metabolism and reactive oxygen species are important but not essential for eliciting carotid body and ventilatory responses to hypoxia in the rat.Reference of Diethyl succinate And the article contains the following content:

Reflex increases in breathing in response to acute hypoxia are dependent on activation of the carotid body (CB)-A specialised peripheral chemoreceptor. Central to CB O2-sensing is their unique mitochondria but the link between mitochondrial inhibition and cellular stimulation is unresolved. The objective of this study was to evaluate if ex vivo intact CB nerve activity and in vivo whole body ventilatory responses to hypoxia were modified by alterations in succinate metabolism and mitochondrial ROS (mitoROS) generation in the rat. Application of di-Et succinate (DESucc) caused concentration-dependent increases in chemoafferent frequency measuring approx. 10-30% of that induced by severe hypoxia. Inhibition of mitochondrial succinate metabolism by di-Me malonate (DMM) evoked basal excitation and attenuated the rise in chemoafferent activity in hypoxia. However, approx. 50% of the response to hypoxia was preserved. MitoTEMPO (MitoT) and 10-(6′-plastoquinonyl) decyltriphenylphosphonium (SKQ1) (mitochondrial antioxidants) decreased chemoafferent activity in hypoxia by approx. 20-50%. In awake animals, MitoT and SKQ1 attenuated the rise in respiratory frequency during hypoxia, and SKQ1 also significantly blunted the overall hypoxic ventilatory response (HVR) by approx. 20%. Thus, while the data support a role for succinate and mitoROS in CB and whole body O2-sensing in the rat, they are not the sole mediators. Treatment of the CB with mitochondrial selective antioxidants may offer a new approach for treating CB-related cardiovascular-respiratory disorders. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Reference of Diethyl succinate

The Article related to succinate metabolism reactive oxygen species carotid body ventilatory hypoxia, carotid body, hypoxia, hypoxic ventilatory response, mitochondrial reactive oxygen species, succinate, succinate dehydrogenase and other aspects.Reference of Diethyl succinate

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

On October 31, 2022, Zhang, Yan-Zeng; Lin, Xiang-Na; Ji, Yan-Qing; He, Hong-Jun; Yang, Hong-Zhuan; Tang, Xiao-Juan; Liu, Yun-Guo published an article.Recommanded Product: 123-25-1 The title of the article was Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi. And the article contained the following:

Ba-bao Douchi, traditionally produced and spontaneously fermented for 1-2 years, has a unique flavor. However, little information is known about microorganisms and volatile flavors, particularly their relationship. In this study, the aroma profiles including the key aroma compounds, and bacterial communities were characterized and the correlations between dominant bacterial genera with key aroma compounds were studied during the post-fermentation of Ba-bao Douchi. The research showed that 12 bacterial genera were identified as the dominant genus by high-throughput sequencing. A total of 84 volatile compounds were detected by HS-GC-IMS and HS-SPME-GC-MS. Odor activity value (OAV) and gas chromatog.-Mass spectrometry-olfactometry (GC-MS-O) were combined to determine the key volatile compounds, and the main volatile compounds including Et hexanoate, Et heptanoate, isovaleraldehyde, (+)-α-pinene, beta-phellandrene, were found to be responsible for the strong fruitiness, chocolate fragrance, fresh scent flavor, and ginger flavor of Ba-bao Douchi. Pearson correlation anal. showed that 5 dominant bacterial genera were pos. associated with > 6 key volatile compounds (p < 0.01, |r| > 0.7). Thus, these bacterial genera might have an effect on the biosynthesis of volatile components. This study provides a theor. reference for revealing the functional microorganisms and improving the flavor quality of Ba-bao Douchi. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1

The Article related to ba bao douchi volatile compound isovaleraldehyde hexanoate beta phellandrene, ba-bao douchi, correlation analysis, dominant bacterial genera, key volatile compounds, spontaneous post-fermentation, volatile compounds and other aspects.Recommanded Product: 123-25-1

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