Category: 123-29-5

Zhang, Boqin published the artcileEffects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines, Name: Ethyl nonanoate, the main research area is Petit manseng wine fermentation Saccharomyces cerevisiae volatile compound; Aroma compounds; Dynamic changes; Indigenous non-Saccharomyces strains; Mixed fermentation; Petit Manseng wine.

The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains is becoming an effective way to achieve wine products with distinctive aromas. The purpose of this study was to further improve the wine aroma complexity through optimizing inoculation protocols of multi-starters. The three indigenous non-Saccharomyces strains (Torulaspora delbrueckii, Hanseniaspora vineae, and Lachancea thermotolerans) and their pairwise combinations (co-inoculation) were sequentially inoculated with S. cerevisiae in Petit Manseng grape must, resp. Results evidenced a higher divergence in aroma compounds produced by two different non-Saccharomyces species compared to single species. Especially for the combination of T. delbrueckii and L. thermotolerans, the concentrations of most Et esters were further increased, contributing to a higher score of pineapple note in agreement with sensory anal. Our results highlighted that the inoculation of more than one non-Saccharomyces species is a potential strategy to improve the aroma diversity and quality of industrial wines.

Food Chemistry 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, Name: Ethyl nonanoate.

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

Khlifi, Aida published the artcileGas chromatography-mass spectrometry (GM-MS) analysis and biological activities of the aerial part of Cleome amblyocarpa Barr. and Murb, Category: esters-buliding-blocks, the main research area is Cleome aerial part biol activity gas chromatog mass spectrum; Analgesic activity; Cleome amblyocarpa; Flavonoids; GC-MS; Lung cancer; Polyphenols; Toxicity.

Cleome amblyocarpa Barr. and Murb is a medicinal plant widespread in North Africa and widely used in Tunisia to treat diabetes and colic. The non-volatile (polyphenols, flavonoids, tannins, and flavonols) and volatile compounds (GC-MS) of C. amblyocarpa leaves and stems have been studied. The antioxidant, antimicrobial, analgesic, and cytotoxic activities of hydroalcoholic extracts of C. amblyocarpa leaves and stems were also investigated. The major volatile components were β-caryophyllene (46.9%), eugenol (25.6%), Et 3-methylpentanoate (16.2%), 7-epi-silphiperfol-5-ene (11.0%), and α-copaene (7.0%). The antioxidant activity has been evaluated using various in vitro assays, such as DPPH free radical scavenging activity, iron-chelating capability, and ability to inhibit lipid peroxidation (TBARS). The antibacterial and antifungal effectiveness of leaves and stems parts of Cleome amblyocarpa were investigated by means of the disk diffusion and microdilution techniques. The in vitro cytotoxicity of the hydroalcoholic extract of C. amblyocarpa on A549 and H1299 lung adenocarcinoma cells was determined using the crystal violet assay. The acute toxicity of the extracts on Swiss albino mice at the doses of 3000, 1500, and 500 mg/kg body weight was evaluated. The analgesic effect of leaves and stems extract was also determined by means of the acetic acid induced writhing test. The results indicated that the leaves have higher phenols, and flavonoids contents and potential antioxidant, antimicrobial, and anticancer activities in comparison to stem. In addition, the aerial part of C. amblyocarpa did not cause signs of toxicity or death in animals at doses up to 3000 mg/kg and have a significant analgesic activity.

Environmental Science and Pollution Research published new progress about Acute toxicity. 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

Zarini, Daniele published the artcileAre In Silico Approaches Applicable As a First Step for the Prediction of e-Liquid Toxicity in e-Cigarettes?, Recommanded Product: Ethyl nonanoate, the main research area is toxicity electronic cigarette liquid QSAR model.

Recent studies have raised concerns about e-cigarette liquid inhalation toxicity by reporting the presence of chems. with European Union CLP toxicity classification. In this scenario, the regulatory context is still developing and is not yet up to date with vaping current reality. Due to the paucity of toxicol. studies, robust data regarding which components in tent. In this study we applied computational methods for studied chems. as a useful tool for predicting the acute toxicity of chems. contained in e-liquids The purpose of t the potential health concerns associated with e-liquid ingredients, (b) to prioritize e-liquid ingredients by calculating the e-tox index, and (c) to estimate acute toxicity of e-liquid mixtures QSAR models were generated using QSARINS software to fill the acute toxicity data gap of 264 e-liquid ingredients. As a second step, the potential acute toxicity of e-liquids mixtures was evaluated. Our preliminary data suggest that a computational approa serve as a roadmap to enable regulatory bodies to better regulate e-liquid composition and to contribute to consumer health protection.

Chemical Research in Toxicology published new progress about Acute toxicity. 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

Phiri, Sydney published the artcileFermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds, Computed Properties of 123-29-5, the main research area is Munkoyo fermented cereal beverage microbial diversity aroma compound.

Fermented cereal-based foods play a crucial role in attaining food and nutrition security for resource-poor populations in sub-Saharan Africa. These products are widely produced by spontaneous fermentation using of cereal grains as raw material. Lactic acid bacteria dominate the fermentation process and lead to a low pH of around 4, which suppresses the growth of pathogenic bacteria, thereby increasing the shelf-life and safety of the food. In four regions of Zambia, we surveyed processing practices and consumption patterns of a spontaneously fermented cereal-based beverage called Munkoyo, commonly produced in Zambia and the Democratic Republic of Congo. Characterization of the bacterial communities of over 90 samples with 16S amplicon sequencing on DNA extracted from the entire bacterial community revealed six dominant families, namely Streptococcaceae, Leuconostocaceae, Enterobacteriaceae, Lactabacillales, Bacillaceae and Aeromonadaceae, and a Shannon index of up to 1.18 with an effective number of 3.44 bacterial species. Bacterial communities that underlie the fermentation in Munkoyo differ in their composition for the different regions using common processing steps, suggesting that different combinations of bacteria can be used to achieve successful Munkoyo fermentation Anal. of aroma profiles in 15 different samples from two different Provinces showed that aldehydes, esters, organic acids, alkanes, alkenes and alcs. dominated.

PLoS One published new progress about Aeromonadaceae. 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

Iwasaki, Fumina published the artcileEffects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar, Name: Ethyl nonanoate, the main research area is kokuto shochu brown sugar flavor fermentation; 2,5-Dimethylpyradine; 4-Hydroxy-2,5-dimethyl-3(2H)-furanone; Kokuto-shochu; Liming; Non-centrifugal sugar.

Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, a non-centrifugal brown cane sugar. When manufacturing kokuto, lime is added to the sugarcane juice to accelerate the crystallization of sucrose. Although the liming process differs depending on the manufacturer, the effects of liming on the quality of kokuto-shochu are unclear. Therefore, we investigated the flavor characteristics and volatiles present in kokuto-shochu prepared from kokuto with different liming degrees. Kokuto-shochu prepared from kokuto without liming had a pronounced kokuto-like flavor with a rich taste and contained higher contents of nerolidol, nonanal, acetoin, β-damascenone, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to that prepared from kokuto with liming. On the other hand, kokuto-shochu prepared from kokuto with excess liming had a comparative grassy flavor. It contained higher esters, 4-vinylguaiacol, and pyrazines compared to other shochu. The levels nerolidol, isoamyl acetate, nonanal, and acetoin were affected by the mash pH during fermentation, and formation of such volatiles via changing the mash pH. In contrast, pyrazines, 4-vinylguaiacol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were not affected by mash pH, and their levels in the kokuto-shochu were consistent with those in kokuto raw materials. These results suggested that the liming process affects the levels of volatiles in kokuto-shochu by changing the mash pH and volatile levels in kokuto raw materials.

Journal of Bioscience and Bioengineering published new progress about Crystallization. 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

Arcari, Stefany Grutzmann published the artcileAroma profile and phenolic content of merlot red wines produced in high-altitude regions in Brazil, Product Details of C11H22O2, the main research area is aroma phenolic Merlot red wine high altitude Brazil.

In Brazil, wine-growing regions of high altitude have been evaluated for the cultivation of grapes destined for the production of quality wines. In this study the phenolic content, the volatile compounds profile and the in vitro antioxidant activity of samples produced in Agua Doce, Campos Novos and Tangara were determined using spectrophotometric and chromatog. techniques. A total of 95 volatile compounds were identified in the samples analyzed, of which borneol is reported in Brazilian Merlot wines for the first time. The quant. results showed that the most important volatile compounds for wine aroma were esters, fatty acids, 1-hexanol and 2-phenylethanol alcs., and C13-norisoprenoids β-damascenone and α-ionone. The phenolic content observed was comparable to the results obtained for Merlot red wines from other regions in Brazil and in other countries. Also, the wine samples were effective in capturing the free radicals DPPH and ABTS.

Quimica Nova published new progress about Altitude (high). 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

Pino, J. A. published the artcileCharacterization of odour-active volatile compounds of acerola wine, Application In Synthesis of 123-29-5, the main research area is volatile compound acerola wine odor.

The volatile compounds of acerola wine were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatog.-flame ionization detector (GC-FID), gas chromatog.-mass spectrometry (GC-MS), and gas chromatog.-olfactometry (GC-O). The composition of acerola wine included 38 esters, 19 alcs., 16 acids, 8 terpenes, 5 aldehydes, 5 ketones, 3 furans, and 8 miscellaneous compounds The odor-active compounds were screened by application of the aroma extract dilution anal. and odor activity values. Nineteen odorants were considered as odor-active volatiles, from which Me 2-methylbutanoate and 2-ethylhexan-1-ol were the most odor-active compounds

Acta Alimentaria published new progress about Malpighia glabra. 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

Ren, Qing published the artcileThe changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock, Quality Control of 123-29-5, the main research area is microbial community flavor compound Fagopyrum Chinese rice wine fermentation.

Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F. tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and microorganisms in F. tataricum grain rice wine were studied. One hundred and seven volatile compounds (including 11 kinds of pyrazines that were rarely detected in wine) were detected and eight organic acids were measured. The microecol. diversity in the fermentation process of F. tataricum rice wine was studied. It was found that Bacillus was the main bacterial genus, and the unclassfied_O_Saccharomycetales was the main fungi. Correlation anal. between microorganism and flavor compound shown there are 838 correlations. A total of 108 microbial genera maybe participate in the formation of flavor compounds In addition, fourteen genera included unclassified_O_Saccharomycetales, Lactococcus, Pediococcus, Aspergillus, Cladosporium, Cochliobolus, Sporidiobolus, Pichia and Saccharomycopsis et al. were screened as functional significant microbiota and built correlation with flavor compounds This work provides a perspective for bridging the gap between flavor compound and microbial community, and advances our understanding of mechanisms in F. tataricum rice wine fermentation

Scientific Reports published new progress about Acetoanaerobium. 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

Pinto, Joana published the artcileCharacterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and 1H NMR metabolomic approaches, Application In Synthesis of 123-29-5, the main research area is wine maturation cork extractable compound geog origin; 1-Terpinen-4-ol (PubChem CID: 11230); Camphene (PubChem CID: 6616); Castalagin (PubChem CID: 168165); Cork; Friedelin (PubChem CID: 91472); GC-MS; Geographical origin; Metabolomics; NMR spectroscopy; Polyphenols; Pyrogallol (PubChem CID: 1057); Quinic acid (PubChem CID: 6508); Sitost-4-en-3-one (PubChem CID: 5484202); Vescalagin (PubChem CID: 5458626); Volatile compounds; o-Cymene (PubChem CID: 10703); trans-3-Pinanone (PubChem CID: 11038); trans-Squalene (PubChem CID: 638072).

This work presents a metabolomic study of cork by GC-MS and 1H-NMR spectroscopy to characterize compounds susceptible to be extracted from cork by the wine in an attempt to find a relationship between the content of these compounds and the geog. origin of cork. Cork from eleven geog. regions was studied, five from Portugal and six from Spain. Unsupervised pattern recognition techniques unveiled three main clusters of regions according to their chem. similarity but not related with geog. proximity. Nineteen compounds were found to be responsible for the clusters, including terpenes (trans-squalene, friedelin, camphene, trans-3-pinanone, 1-terpinen-4-ol, two sesquiterpenes), polyphenols (vescalagin, castalagin), among others (pyrogallol, glucosan, sitost-4-en-3-one, o-cymene, quinic acid, five unknowns). These preliminary results unveiled the potential for a more efficient selection of cork planks for stoppers production based on the compounds susceptible to be extracted from cork by the wine.

Food Chemistry published new progress about Cluster analysis. 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

Hanousek Cica, Karla published the artcileCharacterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe, Synthetic Route of 123-29-5, the main research area is flavor spirit mistletoe aromatic compound.

Mistletoe (Viscum album) is mostly used in its herbal form owing to its content of diverse biol. active substances. In Croatia’s Adriatic region, it is used for production of Biska, a strong alc. beverage produced by maceration of mistletoe in spirit or brandy, with or without the addition of honey. In this work, Biska was characterized by anal. of aroma compounds and physicochem. parameters and is the first study of the aroma profile of a strong alc. beverage produced with mistletoe. The aroma of 14 samples of Biska – five com. and nine homemade – was analyzed using GC/MS with solid-phase microextraction A total of 166 aroma compounds were detected. Major components were Et esters (medium and long chain fatty acids), fatty alcs., iso-Pr myristate, aldehyde decanal and some terpenes. The distribution of aroma compounds was evaluated by principal component anal. Some significant differences in physicochem. properties were observed including ethanol concentration (28-44% volume/volume) and pH (4.4-6.5). Although the color of Biska was light brown with greenish reflections, there were differences in chromatic parameters. The com. samples were darker and were less transparent than homemade Biska, perhaps reflecting more extensive maceration/extraction or the addition of caramel.

Journal of the Institute of Brewing published new progress about Distilled spirits. 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