Category: 123-29-5

Zhou, Hengyue published the artcileEffect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage, HPLC of Formula: 123-29-5, the main research area is fermentation oxidative stability volatile mol sausage storage; Antioxidant; Emulsion-type Sausage; Refrigerated Storage; Volatile Profile.

The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile mol. profiles of emulsion-type sausage stored at 4°C for 28 days. The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). However, FB accelerated the reduction in thiol groups (p<0.05). Addnl., FB inhibits excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcs. (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alc.), 5 ester compounds (i.e., Et acetate, Et lactate, and Et hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component anal. showed that the aroma profiles of sausages with and without FB are easily identified. The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors. Asian-Australasian Journal of Animal Sciences published new progress about Antioxidants. 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

Yao, Jiangqi published the artcileEffects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer, Category: esters-buliding-blocks, the main research area is beer dandelion antioxidant sensory property xanthine oxidase; Antioxidant activity; Chicoric acid; Craft beer; Dandelion; Polyphenols; Xanthine oxidase.

The effects of dandelion addition (DA) on the physiochem. properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC anal. showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production GC-MS anal. showed that 3-methyl-1-butanol, isopentyl acetate and Et caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics.

Current Research in Food Science published new progress about Antioxidants. 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

Zhan, Taotao published the artcileSpeed of Sound and Derived Properties of Ethyl Nonanoate, Formula: C11H22O2, the main research area is ethyl nonanoate sound velocity derived property.

Et nonanoate is a promising component of biodiesel with a satisfactory cetane number and reactivity. The speeds of sound in Et nonanoate were measured by the Brillouin light scattering (BLS) method within the temperatures from 295.24 to 593.15 K and at pressures up to 10 MPa. The relative expanded uncertainty (k = 2) of our BLS exptl. system is estimated to be less than 0.7%. The densities of Et nonanoate were measured using a vibrating tube densimeter at atm. pressure in the temperature range of 293.15-353.15 K, and the absolute average relative deviation between the exptl. densities and the literature data is 0.12%. For temperatures between 303.15 and 353.15 K and at pressures up to 10 MPa, these measurements were used to calculate densities, isobaric heat capacities, and indirect derivative properties including the isobaric thermal expansion, the isothermal compressibility, the isentropic compressibility, and the internal pressure. The comparison between the calculated isobaric heat capacities and the literature values shows a satisfactory agreement with an absolute average relative deviation of 0.18% and a maximum deviation of 0.38%. At the end, the dependences of internal pressure of Et nonanoate on temperature and pressure were found to be in accordance with those of Et caprylate and Et caprate.

Journal of Chemical & Engineering Data published new progress about Boiling point. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Yin, Hanliang published the artcileStudy on the potential contribution of bacterial community on the volatile flavor of Yongfeng chilli paste, Application In Synthesis of 123-29-5, the main research area is Yongfeng chilli paste volatile flavor bacterial community.

The study aimed to explore the contribution of the microbial community on flavor formation by measuring physicochem. properties, volatile compounds composition and bacterial community of Yongfeng chilli paste. A similar amino acid nitrogen level and different pH, total acid and salt content were observed in five brands of Yongfeng chilli paste. A total of 106 volatile compounds were identified, wherein, Et palmitate, Et trans-4-decenoate, phenylethyl alc. were the common volatile compounds with high content in all samples. Addnl., Oxyphotobacteria-unclassified, Mitochondria-unclassified, Pediococcus, Bacillus, Lactobacillus and Weissella were the dominant genera. Lactobacillus was related to the production of some alcs. and terpenes. Whereas, Bacillus, Pediococcus and Weissella, which showed higher salt tolerance, could affect the formation of esters, such as Et salicylate, Et lactate. Thus, this study provided a basis for further research on the mechanism of flavor formation and some guidance for the improvements of the quality of traditional fermented chilli paste.

International Journal of Food Science and Technology published new progress about Acinetobacter. 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

Turan, Emre published the artcileBlack garlic as a substitute for fresh garlic to reduce off-flavor and enhance consumer acceptance and bioactive properties in cemen paste, Computed Properties of 123-29-5, the main research area is black garlic flavor bioactive property cemen paste.

The effects of black garlic aged at different periods as a substitute for fresh garlic (FG) on the overall quality of pastirma cemen paste were evaluated during 90 days of storage. The addition of black garlic increased the phenolic content and antioxidant activities of the cemen pastes, and decreased the firmness, stickiness, pH and color values compared to CON (Control). Total aerobic mesophilic bacteria counts of cemen pastes containing black garlic aged for �1 days were similar to those of CON, but the counts of yeast and molds of black garlic added-groups were higher than CON during storage. Incorporation of black garlic to cemen paste increased the content of volatile compounds such as esters and terpenes with fruity and sweet notes, while the concentration of sulfur compounds decreased. In this way, the off-flavor of cemen paste was eliminated and its sensory acceptability improved. Considering the overall data, the best results were obtained in the CP3 group produced with black garlic aged for 21 days. Consequently, black garlic can be used as a substitute for FG to improve the consumer acceptance and bioactive properties of cemen paste. Novelty impact statement : Some consumers avoid pastirma consumption because of the unpleasant off-flavor from cemen paste. Overcoming this problem is very important for both the producer and the consumer. The results of this study showed that black garlic improved the sensory acceptability and bioactive properties of cemen paste by eliminating the unpleasant smell of fresh garlic and increasing the antioxidant capacity. In conclusion, the use of cemen paste with black garlic in pastirma production has promising potential to enhance consumer acceptance and retard oxidative reactions.

Journal of Food Processing and Preservation published new progress about Allium nigrum. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.

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

He, Guiqiang published the artcileBioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem, Recommanded Product: Ethyl nonanoate, the main research area is fortified Daqu bioturbation microbial community metabolite brewing microecosystem; Bioturbation effect; Brewing ecosystem; Chinese liquor; Fortified Daqu; Functional microbiota; Interspecies interactions.

We therefore propose the directional bioturbation for microbiota regulation and metabolites production in food fermentation Here, we revealed the bioturbation effect of fortified Daqu on microbial community based on taxonomic composition, co-occurrence network, and metabolic potential, using Chinese strong-flavor liquor fermentation as a microecosystem. According to principal coordinate anal., microbial communities were obviously influenced by the bioturbation of fortified Daqu. More specifically, bioturbation increased the abundances of Caproiciproducens, Clostridium, Aspergillus, Candida, Methanobacterium, and Methanosarcina, while decreased that of Lactobacillus. Meanwhile, higher abundances of most genes that encoding enzymes involved in interspecies hydrogen transfer between hexanoic acid bacteria and methanogens were observed in the bioturbated ecosystem by PICRUSt approach. Addnl., co-occurrence anal. showed that bioturbation increased the diversity and complexity of interspecies interactions in microecosystem, which contributed to higher production of flavor metabolites such as hexanoic acid, Et hexanoate, and hexyl hexanoate. These results indicated that the bioturbation of fortified Daqu is feasible for flavor metabolism by interspecies interactions of functional microbiota in liquor fermentation Taken together, it is of great importance for regulating Chinese liquor and even other foods fermentation by bioturbation.

Food Research International published new progress about Achromobacter. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Wang, Xin-Yun published the artcileStudy on the volatile organic compounds and its correlation with water dynamics of bigeye tuna (Thunnus obesus) during cold storage, Related Products of esters-buliding-blocks, the main research area is Thunnus volatile organic compound water dynamics cold storage; ATP-related compounds; bigeye tuna (Thunnus obesus); gas chromatography/mass spectrometry (SPME-GC/MS); low-field nuclear magnetic resonance; volatile organic compounds; water dynamics.

Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. Quality deterioration of aquatic products can produce some off-odor volatiles and can induce water content changes. However, no previous study has investigated a correlation between water dynamics and VOCs of bigeye tuna during cold storage. The changes in VOCs, water dynamics and quality attributes of bigeye tuna (Thunnus obesus) upon storage at 0°C and 4°C for 6 days were investigated. The results showed that the values of ATP, ADP (ADP), adenosine monophosphate (AMP), T21 (trapped water) and the relative value of T1 decreased (p< 0.05), while drip loss and histamine contents increased (p < 0.05), which indicated quality deterioration during cold storage. With haematoxylin and eosin (HE) staining, muscle tissue microstructure was observed VOCs such as hexanal, heptanal, 4-Heptenal, (Z)-, pentadecanal-, 1-pentanol, 1-hexanol significantly increased, which sharply increased the content of off-odor volatiles. T21 was pos. correlated with 1-octen-3-ol, 1-penten-3-ol, while T21 was neg. correlated with hexanal, 1-hexanol. Therefore, good correlations between water dynamics and some VOCs were detected during quality deterioration of bigeye tuna throughout cold storage. Molecules published new progress about Microstructure. 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

Deuscher, Zoe published the artcileKey aroma compounds of dark chocolates differing in organoleptic properties: a GC-O comparative study., Synthetic Route of 123-29-5, the main research area is dark chocolate organoleptic property correspondence hierarchical cluster analysis; comparative detection frequency analysis (cDFA); correspondence analysis (CA); dark chocolate; gas chromatography-olfactometry (GC-O); heatmap; hierarchical cluster analysis (HCA); key aroma; key odorant; nasal impact frequency (NIF).

Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates’ headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatog.-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency anal. (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi2 test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic mols. (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcs., acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence anal. (CA) and a hierarchical cluster anal. (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.

Molecules published new progress about Cocoa products. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Synthetic Route of 123-29-5.

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

Chi, Xuelu published the artcileDistinction of volatile flavor profiles in various skim milk products via HS-SPME-GC-MS and E-nose, Application of Ethyl nonanoate, the main research area is skim milk product volatile flavor profile HSSPMEGCMS E nose.

Volatile flavor profile of skim milk relates to product quality and consumer liking. The volatile compositions of different skim milk products are challenging to discriminate due to subtle constituents and inconspicuous peculiarities. This study develops a correlative anal. protocol for the characterization and differentiation of volatile flavor components in various skim milk products via headspace solid-phase micro-extraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) with multivariate statistical anal. Sixty-three volatile flavor components were identified in six skim milk products, which were paired into pasteurized skim milk, ultra-high-temperature skim milk, and modified skim milk, resp. Distinguishable variation trends were observed upon the aroma response values of skim milk samples through the solid-state E-nose sensors. The results of principal component anal., cluster heatmap anal. and Venn diagram anal. showed that significant distinctions in varying degrees among the six skim milk products could be presented in both volatile flavor composition and aroma release distribution. The correlative anal. by partial least squares regression indicated an adequate combination of HS-SPME-GC-MS and E-nose for the differentiation and classification of volatile flavor profiles in skim milk products. These findings provide an insightful perspective for the efficient flavor evaluation of fluid skim milk.

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

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

Steingass, Christof B. published the artcileInfluence of fruit logistics on fresh-cut pineapple (Ananas comosus [L.] Merr.) volatiles assessed by HS-SPME-GC-MS analysis, Application In Synthesis of 123-29-5, the main research area is Ananas fruit logistics HS SPME GC MS analysis.

Green-ripe pineapples are shipped overseas by sea freight, while those picked at full maturity need to be transported by airfreight over the same large distance. In this study, fresh-cut pineapple cubes were assessed two, five, and eight days after processing from green-ripe pineapples after mimicked sea freigh (SF) and fully ripe air-freighted (AF) pineapples. The sea-freighted samples displayed elevated titratable acidity (TA), thus resulting in smaller ratios of total soluble solids and TA compared to the AF pineapples. Differences in the carotenoid levels of the two fresh-cut categories were found to be insignificant. By contrast, hierarchical cluster anal. (HCA) and principal component anal. (PCA) calculated on the basis of the volatiles analyzed by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) permitted to distinguish all six individual sample types and to segregate them into two major clusters (SF and AF). The effect of storage on the volatiles was further evaluated by partial least squares (PLS) regression. Substantial chem. markers to differentiate the individual samples and to describe the effect of storage were deduced from the PCA and PLS regression, resp. In general, fresh-cut products obtained from fully ripe AF fruit displayed higher concentrations of volatiles, in particular, increased concentrations of diverse Me esters. With progressing storage duration, the concentrations of ethanol and diverse Et esters increased. Moreover, products from AF pineapples displayed lower microbial counts compared to those from SF fruit.

European Food Research and Technology published new progress about Ananas comosus. 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