Category: 123-29-5

Liu, Zhibin published the artcileThe dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine, Related Products of esters-buliding-blocks, the main research area is rice wine volatile compoundmicrobial succession solid state fermentation; Bacterial community; Fungal community; Gutian Hong Qu glutinous rice wine; High throughput sequencing; Traditional solid-state fermentation; Volatile components.

Gutian Hong Qu glutinous rice wine (GHQW) is a representative alc. beverage in China. During its traditional brewing process, multiple strains are involved. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Therefore, in this study, the dynamics of volatile components and microbial succession during the traditional fermentation process of GHQW were monitored, by using HS-SPME-GC/MS and high throughput 16 S rRNA and ITS sequencing techniques. Following a 32-day semi-open solid-state fermentation, massive changes in volatile profile and microbial communities were observed Based on these, the potential correlations between volatile components and microorganisms during the fermentation were explored by using Pearson correlation anal. It was revealed that 3 bacterial taxa, including Lactococcus lactis, Burkholderia gladioli and Cronobacter helveticus, and 5 fungal taxa, including Wickerhamomyces anomalus, Saccharomyces cerevisiae, Aspergillus vitricola, Aspergillus penicillioides and Monascus purpureus, showed strong connections with various volatile components. Thus these bacteria and fungi might play crucial roles in volatile components biosynthesis, and thus were preliminary considered as core functional microorganisms for GHQW brewing. The detailed information on the dynamic changes of volatile components and microbial communities throughout GHQW brewing can further expand our understanding of the formation mechanisms of GHQW aroma.

Food Microbiology published new progress about 16S rRNA Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Raicevic, Danijela published the artcileThe impact of type of brandy on the volatile aroma compounds and sensory properties of grape brandy in montenegro, Name: Ethyl nonanoate, the main research area is volatile aroma compound grape brandy Montenegro; Kratošija; Muscat brandy; Muscat grape varieties; Vranac; grape brandy; sensory properties; volatile aroma compounds.

This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro) in vintages 2011, 2012, and 2013. The brandies were prepared by the distillation of crushed grapes, from the autochthonous varieties of Vranac and Kratosija, and Muscat grapes, in a traditional copper alembic, under the same conditions. The gas chromatog.-mass spectrometric (GC/MS) method of 82 volatile aroma compounds that belong to the group (alcs., volatile acids, volatile esters, terpenes, volatile aldehydes, acetals, ethers, ketones, and alkanes) and an evaluation of the sensory properties of brandies were carried out to determine the typical characteristics of the examined brandies. Alcs., fatty acid esters, and terpene compound contents were significantly more abundant in all Muscat grape brandies compared to the brandies from the Vranac and Kratosija wine varieties (Standard brandy). Research results revealed that variety had a significant impact on the volatile aroma compound and sensory properties of brandy. The varietal effect was also confirmed, by multivariate anal., based on the aroma volatile composition, which showed a grouping by type of grape brandy (varietal origin). Sensory analyses showed that all the brandies belonged to the category of high-quality brandies.

Molecules published new progress about Acetals Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Morales, M. L. published the artcileInfluence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content, Name: Ethyl nonanoate, the main research area is Saccharomyces Lachancea wine volatile sugar; Co-inoculation; Indigenous yeast; Multivariate Curve Resolution; Non-Saccharomyces; Non-conventional yeast species; Sequential stir bar sorptive extraction.

The aim of this work was to evaluate how the use of mixed cultures of Saccharomyces cerevisiae and Lachancea thermotolerans indigenous yeast strains influences the volatile composition of wine. Multivariate curve resolution (MCR) method has been applied to data anal. Five fermentation trials were carried out: three co-inoculated with L. thermotolerans:S. cerevisiae, at the ratio of 50:1, 20:1 and 5:1 resp., and two with a pure culture of each strain. A must from sun-dried Pedro Ximeńez grapes was employed. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS anal. MCR provided 171 peaks. Results in co-inoculation fermentations revealed that the majority compounds obtained in each case followed the same trend as that observed for the pure culture of the strain that was present in a higher proportion. Finally, 50:1 and 20:1 seemed to be the best proportions to obtain a wine with a quality volatile profile.

Food Chemistry published new progress about Acetals Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Su, Yingyu published the artcileEffects of Broussonetia papyrifera-fermented feed on the growth performfermentedance and muscle quality of Hu sheep, Category: esters-buliding-blocks, the main research area is Broussonetia papyrifera fermentation feed muscle quality Hu sheep.

This study aims to determine the effect of adding different proportions of Broussonetia papyrifera (BP)-fermented feed on Hu sheep. A total of 40 male Hu sheep (weighting 20.6 ± 2.20 kg) were collected and then divided into group I, II, III, and IV, with 0%, 5%, 10%, and 15% of BP-fermented feed to based diet, resp. After the trial period of 10 and 50 d, the sheep were slaughtered by conventional methods for the chem. analyses. It showed that adding 10% fermented feed could significantly increase the growth performance of the Hu sheep. Adding the fermented feed can improve the protein level, main flavor amino acid content, and fatty acid in the muscle. Based on the headspace solid-phase microextraction and gas chromatog. – mass spectrometry methods, a total of 125, 120, 119, and 117 kinds of volatile compounds were identified in group I, II, III, and IV, among which the relative content of the acid compound, ester compound, ketone compound, and aldehydes in group II, III, and IV were higher than that in control group, resp. Addition of BP-fermented feed could significantly improve growth performance and meat quality of Hu sheep.

Canadian Journal of Animal Science published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Ubeda, Cristina published the artcileChemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines, Recommanded Product: Ethyl nonanoate, the main research area is bentonite sparkling wine physicochem properties sensory analysis; bentonite; foam properties; sensory analysis; sparkling wines; volatile compounds.

The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important mols. are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 mo of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine.

Foods published new progress about Bentonite Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Gil-Munoz, Rocio published the artcileEffect of the use of purified grape pomace as a fining agent on the volatile composition of monastrell wines, Product Details of C11H22O2, the main research area is Monastrell wine purified grape pomace fining agent volatile compound; fining agents; purified grape pomace; volatile composition; wine.

(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. However, as a byproduct, it could be used as a fining agent, since previous studies have shown that it is able to eliminate undesirable substances in wine. However, the little information available does not describe its effect on wine aroma. (2) Methods: Purified grape pomace extracts were used for fining a red wine and their effect on the volatile compounds of the wine was assessed, comparing the results with those obtained with different com. fining agents. (3) Results: The results showed how purified grape pomace decreased the total volatile content of a wine to a similar extent as other fining products, such as yeast extracts or gelatin. Among the different families of volatile compounds analyzed, only total esters and terpenes differed from the levels recorded for a control wine, being slightly lower. No statistical differences were found for the rest of the volatile compounds (alcs., carbonyl, lactones, and acids) compared with the levels measured in control wine. (4) Conclusions: The results suggest that purified grape pomace could be used as a non-allergenic wine fining agent.

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Furdikova, Katarina published the artcileComparison of different categories of Slovak Tokaj wines in terms of profiles of volatile organic compounds, COA of Formula: C11H22O2, the main research area is volatile organic compound furanoid Tokaj wine; Tokaj; comprehensive gas chromatography; high-resolution mass spectrometry; winemaking technologies.

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).

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

van Rijswijck, Irma M. H. published the artcileAcetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae, Formula: C11H22O2, the main research area is Cyberlindnera Pichia Saccharomyces acetate ester hydrolase screening.

Esters constitute an important class of aroma compounds and contribute significantly to the aroma of yeast-fermented beverages. Ester formation is well studied in Saccharomyces cerevisiae, while production of aroma compounds by non-conventional yeasts has received little attention. The selection of such strains for co-culturing with S. cerevisiae offers opportunities for product innovations. Therefore, we performed a comparative anal. of the diversity in ester production by Cyberlindnera fabianii 65 (Cf65), Pichia kudriavzevii 129 (Pk129) and S. cerevisiae 131 (Sc131). For all three species distinct aroma profiles were identified, with Cf65 producing the highest amount of acetate esters. Since esters are formed from alcs. and acyl-CoA or acetyl-CoA, we analyzed in vitro alc. dehydrogenase and alc. acetyl transferase activities in those three yeasts and found no correlation with ester formation. In contrast, a clear inverse correlation between the acetate-ester hydrolase activity and acetate ester yield was found for the three yeast species. Our study indicates that acetate-ester hydrolase activity plays a key role in determination of the final amount of acetate esters in fermentation broths.

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Camara, Jose S. published the artcileExploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed, Synthetic Route of 123-29-5, the main research area is wine aquafeed quality additive byproduct.

The recent growing concern driven by consumer interest in the safety and quality of seafood, has boosted the search for healthy and functional aquafeeds. The current study represents the first approach to assess the potential of volatile composition of the wine industry by products (e.g., grape pomace, grape stems, lees), as additives for improving the quality of fish feeds in terms of organoleptic characteristics (e.g., aroma and flavor) and health benefits. Headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to establish the volatile profile of wine industry byproducts. A total of 153 volatile organic compounds (VOCs), which belong to different chem. families, comprising 36 esters, 31 carbonyl compound, 20 alcs., 18 terpenoids, 17 acids, 11 furanic compounds, four volatile phenols, two lactones, and 14 miscellaneous, were identified. Esters and terpenoids showed a pos. contribution to the aquafeeds aroma with fruity, sweet, green, fresh, and berry notes, whereas some acids (e.g., hexanoic acid) and terpenoids (e.g., limonene) could be used as antimicrobial, antioxidant and antiproliferative agents. Our findings confirmed the potential of wine industry byproducts as a rich source of essential compounds to enhance the quality of aquafeeds towards the valorization of winery waste based on the concept of circular economy. Further investigation on the extraction, isolation and purification of VOCs from a natural bio-source will guarantee the safety of the aquafeed and compliance with the requirements of the animal feed industry.

Microchemical Journal published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Shin, Kwang-Jin published the artcileChanges of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters, Related Products of esters-buliding-blocks, the main research area is volatile composition soju wash fermentation distillation.

This chapter investigates changes of volatile compounds in soju washes from fermentation to distilled soju. Soju washes were prepared using different types of fermentation starters such as nuruk (Korean traditional starter), ipguk (Japanese style koji), and crude amylolytic enzyme. Volatile compounds in 12 samples including primary washes, secondary washes, and distilled soju using different types of fermentation starters were extracted using solid phase micro extraction, and extracts were analyzed by gas chromatog. and gas chromatog.-mass spectrometry. A total of 79 volatile compounds, including 41 esters, 17 alcs., five acids, and 16 miscellaneous compounds were identified. Esters and alcs. were the largest groups among the quantified volatiles. Principal component anal. was applied to differentiate soju washes and distilled soju by volatile compounds Four samples made by reduced-pressure distillation showed volatile patterns similar to PC 1 (65.09% of variance), and volatile compounds showed different patterns depending on com. fermentation starters by PC 2 (12.34% of variance).

ACS Symposium Series published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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