Category: 123-29-5

Hua, My published the artcileIdentification of Cytotoxic Flavor Chemicals in Top-Selling Electronic Cigarette Refill Fluids, Quality Control of 123-29-5, the main research area is epithelial cell flavor chem electronic cigarette refill fluid cytotoxicity.

We identified the most popular electronic cigarette (EC) refill fluids using an Internet survey and local and online sales information, quantified their flavor chems., and evaluated cytotoxicities of the fluids and flavor chems. “”Berries/Fruits/Citrus”” was the most popular EC refill fluid flavor category. Twenty popular EC refill fluids were purchased from local shops, and the ingredient flavor chems. were identified and quantified by gas chromatog.-mass spectrometry. Total flavor chem. concentrations ranged from 0.6 to 27.9 mg/mL, and in 95% of the fluids, total flavor concentration was greater than nicotine concentration The 20 most popular refill fluids contained 99 quantifiable flavor chems.; each refill fluid contained 22 to 47 flavor chems., most being esters. Some chems. were found frequently, and several were present in most products. At a 1% concentration, 80% of the refill fluids were cytotoxic in the MTT assay. Six pure standards of the flavor chems. found at the highest concentrations in the two most cytotoxic refill fluids were effective in the MTT assay, and ethyl maltol, which was in over 50% of the products, was the most cytotoxic. These data show that the cytotoxicity of some popular refill fluids can be attributed to their high concentrations of flavor chems.

Scientific Reports published new progress about Cytotoxicity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Quality Control of 123-29-5.

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

Gao, Jie published the artcileEnhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine, Related Products of esters-buliding-blocks, the main research area is Pichia terricola wine flavor mutational breeding ethanol tolerance.

Although using non-Saccharomyces yeasts during alc. fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 non-Saccharomyces yeasts isolated and identified from 24 vineyards in seven Chinese wine-producing regions, obtaining Pichia terricola strain H5, which displayed 8% ethanol tolerance. Strain H5 was subjected to UV irradiation and di-Et sulfate (DES) mutagenesis treatment to obtain mutant strains with different fermentation characteristics from the parental H5. Compared with strain H5, the UV-irradiated strains, UV5 and UV8, showed significantly higher ethanol tolerance and fermentation capacity. Modified aroma profiles were also evident in the fermentation samples exposed to the mutants. Increased Et caprate, Et caprylate, and Et dodecanoate content were apparent in the UV5 samples, providing the wine with a distinctly floral, fruity, and spicy profile. Fermentation with strain UV8 produced a high Et acetate concentration, causing the wine to present a highly unpleasant odor. To a certain extent, UV irradiation improved the ethanol tolerance and fermentation ability of strain H5, changing the wine aroma profile. This study provides a theor. basis for the industrial application of non-Saccharomyces yeasts that can improve wine flavor.

Fermentation published new progress about Fermentation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Tian, Tiantian published the artcileA multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles, HPLC of Formula: 123-29-5, the main research area is Saccharomyces acid tolerance aroma; ALE; ARTP; Fermentation performance; HTC; Saccharomyces cerevisiae.

Abstract: Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production In the present study, we established a multiple-step screening strategy, which was composed of atm. and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technol.

Applied Microbiology and Biotechnology published new progress about Fermentation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Lara-Hidalgo, Carlos published the artcileContribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce, SDS of cas: 123-29-5, the main research area is Hanseniaspora Pichia Wickerhamomyces Capsicum sauce probiotics; Hanseniaspora opuntiae; Pichia kudriavzevii; Wickerhamomyces anomalus; aroma; chili pepper; yeast.

BACKGROUND : Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. RESULTS : A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3-methylbutanoic acid (sharp, cheese), Et 2-methylbutanoate (fruity), and 6-methyl-5-hepten-2-one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green-herbal, and cheesy notes based on ester compounds, alc. and branched-chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION : The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces.

Journal of the Science of Food and Agriculture published new progress about Fermentation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

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

Ozcan-Sinir, Gulsah published the artcileDetection of adulteration in extra virgin olive oil by selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics, SDS of cas: 123-29-5, the main research area is extra virgin olive oil adulteration SIFT MS chemometric.

Extra virgin olive oil is one of the most abundant oils used in a daily diet of Southern and Coastal European cities with its distinctive sensorial profile and health benefits. Because of its high price, EVOO has become one of the most adulterated foods in the world. The most widely used adulterants are seed and nut oils, lower quality olive oils or old olive oils. Many anal. methodologies have been used to detect adulteration. Selected ion flow tube mass spectrometry is a unique method that measures volatile organic compounds simply, rapidly and sensitively. Soft independent modeling of class analogy was used to distinguish between EVOO samples based on their volatile contents. This study focused on the measurement of the volatile composition of extra virgin olive oils and determines targeted adulteration. Apparent differentiation was detected between adulterated EVOO and EVOO samples. Interclass distances higher than 3 indicates that samples were significantly different. SIFT-MS is a rapid and accurate technique to determine EVOO adulteration with chemometrics. According to partial least squares regression adulteration levels were clear in most samples. 1-Octanol, 1-penten-3-one, 2-phenylethanol, dodecane, anisole, Et nonanoate, isobutanoic acid, ocimene, phenol, toluene were determined as the most discriminant compounds to classify adulteration.

Food Control published new progress about Chemometrics. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

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

Tang, Ke published the artcileChemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC-MS analysis, Product Details of C11H22O2, the main research area is red wine stir bar sorptive extraction chemometrics GC MS.

The aim of this work was to compare EG-Silicone and PDMS polymeric phases based on stir bar sorptive extraction method for the anal. of volatile compounds in Chinese red wines. The impact of vintages, regions and grape varieties on volatile compounds was also evaluated, and chemometric analyses were applied to achieve a possible differentiation of the wines. The results demonstrated that EG-Silicone Twister high correlation coefficients and low standard deviations were obtained for 58 major volatile compounds of wine by use of EG-silicon. Significant differences in the levels of certain volatiles were observed according to cultivars, vintages and geog. origins through anal. of variance. A satisfactory linear discriminant anal. resulted for red wines on the basis of cultivars, vintages and geog. origins was observed, in which the correct classification was 100% and the leave-one-out validation accuracy was 96.3%.

European Food Research and Technology published new progress about Chemometrics. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Ling, Meng-Qi published the artcileFlavor profile evolution of bottle aged rose and white wines sealed with different closures, Category: esters-buliding-blocks, the main research area is rose white wine bottle aging closure flavor evolution; bottle aging; closures; flavor profile; rosé wines; white wines.

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chem. changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rose and dry white wines bottled with different closures were determined after 18 mo’ bottle aging. The results showed the main phenolic change trends of rose wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rose wines sealed with natural corks and white wines with screw caps. After 18 mo of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rose wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

Molecules published new progress about Autoxidation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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

Mei, Lin published the artcileRole of Lactobacillus plantarum with antioxidation properties on Chinese sausages, Application In Synthesis of 123-29-5, the main research area is Lactobacillus plantarum antioxidation property chinese sausage.

Excessive protein and lipid oxidation can lead to the deterioration of sausage quality, especially flavor. Functional starter culture increases their attractiveness through sensory qualities and a potential healthpromoting effect. It was investigated that Lactobacillus plantarum (L.plantarum) strains with antioxidation properties effected on the flavor and oxidation of fermented sausage in the study. The group treated with natural fermentation was used to as control (control group). Results showed that P3 and P3-M2 had the ability of reducing lipid and protein oxidation during fermentation The increase of lipoxygenase activity and thiobarbituric acid reactive substances (TBARs) values were retarded. Sulfhydryl group contents were significantly higher than those in the control. Furthermore, changes in protein bands were confirmed with the less protein oxidation with P3-M2 than P3 and the control. Accordingly, strain P3 and P3-M2 significantly enhanced the types and relative contents of esters after fermented, indicating that strain P3 and P3-M2 contributed to the production of flavor substances. These results revealed that L.plantarum strains with antioxidation properties were a promising approach in inhibiting lipid and protein oxidation of Chinese sausage, maintaining the stable natural structure of protein, simultaneously improve the quality of sausage and promote the sausage to form a better flavor.

LWT–Food Science and Technology published new progress about Antioxidants. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Liang, Lu published the artcileUntargeted metabolomics analysis based on HS-SPME-GC-MS and UPLC-Q-TOF/MS reveals the contribution of stem to the flavor of Cyclocarya paliurus herbal extract, COA of Formula: C11H22O2, the main research area is stem flavor Cyclocarya paliurus herbal extract HSSPMEGCMS UPLCQTOFMS.

The herbal tea made from the leaves and stems of Cyclocarya paliurus is thought to be more flavorful than those made from the leaves only. However, evidence supporting this view is not available yet. 53 VOCs and 54 non-VOCs were identified via HS-SPME-GC-MS and UPLC-Q-TOF/MS, resp., which were found to vary dramatically in three groups of samples (combination of stems and leaves, separated leaves, and separated stems). 11 VOCs and 18 non-VOCs potential markers are responsible for the change of metabolic effects through the biosynthesis of flavonoids, the synthesis of terpenoids, and the oxidation of fatty acids and carotenoids. In response, the stems were effective to enhance fatty odors, the initial astringency and bitterness and the aftertaste of sweetness of the leaves. Stems are conducive to increasing total phenolic content, total flavonoid content and antioxidant capacity of Cyclocarya paliurus herbal extract because of the increase in polyphenols. In addition, the stems have the potential to be used as raw materials for nerolidol and polyphenols extraction This study has been the first to determine the contribution of stem to the flavor of Cyclocarya paliurus herbal tea and these results provide the theor. basis for making Cyclocarya paliurus herbal tea with stems.

LWT–Food Science and Technology published new progress about Antioxidants. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Romano, Raffaele published the artcileRecovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction, Name: Ethyl nonanoate, the main research area is bioactive compound recovery Juglans regia supercritical carbon dioxide extraction.

In this work, the use of supercritical carbon dioxide, a nontoxic solvent, was proposed to extract bioactive compounds from Juglans regia L. green husk and was compared to other traditional techniques based on solvents such as ethanol, methanol and water. Supercritical CO2 was combined with ethanol as an organic modifier at a rate of 20% of the total flow to achieve greater extraction of polar compounds The extracts were characterised in terms of extraction yields, antioxidant activity, total polyphenol content, phenolic acids, juglone, volatile organic compounds and antifungal activity. The results showed that the extracts obtained with supercritical CO2 were rich in polyphenols (10750 mg GAE/100 g) and juglone (1192 mg/100 g) and exerted high antioxidant activity and antifungal activity compared with the tested fungi. Walnut green husk is not just a food industry waste but also an important economic source of bioactive compounds that could be used for food active packaging.

International Journal of Food Science and Technology published new progress about Antioxidants. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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