Category: 123-29-5

Li, Xinzhi published the artcileEffects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate, Name: Ethyl nonanoate, the main research area is volatile compound unsalted pork hydrolyzate yeast fermentation.

This study investigated the possibility of transforming unsalted pork hydrolyzate into a liquid seasoning by studying volatile compound production through yeast fermentation The yeasts used included a typical soya sauce yeast and three wine yeasts. The yeasts inoculated in the glucose supplementary pork hydrolyzate increased by approx. 2.0 log of CFU mL-1 within 24 h at 30°C without adding salt. Yeast fermentation largely depleted the abundant aldehydes (hexenal) present in unfermented pork hydrolyzate to trace levels with the formation of ethanol, corresponding alcs. and carboxylic acids. The wine yeasts showed higher production of fruity esters such as Et acetate and isoamyl acetate, whereas the soya sauce yeast produced more ketones such as acetone and 2-heptanone. This study revealed a potential method of producing a value-added meat hydrolyzate from pork byproduct.

International Journal of Food Science and Technology published new progress about Aldehydes 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

Kujundzic, Toni published the artcileEffects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine, Quality Control of 123-29-5, the main research area is Vitis wine volatile compound defoliation; defoliation; gas chromatography; volatile compounds; wine.

The aim of this study was to determine the effects of defoliation performed in the Babica red grape variety on the volatile compounds in produced wine. Three treatments were performed during 2017 and 2018: the removal of six leaves before flowering (FL) and at the end of veraison (VER), as well as control (C). Volatile compounds were analyzed using a gas chromatograph coupled to a mass spectrophotometric detector. Statistically evaluated by anal. of variance (ANOVA at the p = 0.05 level) and principal component anal. (PCA). Defoliation treatments were affected by the concentration of several compounds, but only in one year. The VER2017 treatment significantly increased the concentration of three aliphatic esters up to 8 C atoms and octanoic acid Et ester. The FL2017 treatment increased the concentration of three aliphatic alcs. The FL2018 treatment has significantly enhanced the concentration Et cinnamate but decreased the concentrations of eugenol and dihydro-2-methyl-3(2H)-thiophenone. Both defoliation treatments reduced the concentration of γ-decanolactone in 2017. Aldehydes, monoterpenoles, and monoterpenes remained unaffected by the defoliation treatments. Vintage was found to be the largest source of variability for most volatile compounds under investigation, which was confirmed by PCA. The effect of defoliation in the mild-Mediterranean climate was found to mostly depend on seasonal weather conditions.

Molecules published new progress about Aldehydes 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, Quality Control of 123-29-5.

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

Shi, Wen-Ke published the artcileEffect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae, HPLC of Formula: 123-29-5, the main research area is Issatchenkia Pichia Saccharomyces wine flavor quality cofermentation.

Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to improve wine flavor and quality has received more and more acceptance. To investigate the effect of selected Issatchenkia terricola SLY-4 and Pichia kudriavzevii F2-24 on wine flavor and quality when co-fermented with S. cerevisiae, the yeast growth kinetics, physicochem. characteristics, aroma compounds and sensory evaluation of wine samples with different inoculation strategies were analyzed. The results indicated that co-fermentation improved wine flavor and quality for its lower volatile acidity and higher aroma compound content than S. cerevisiae fermentation Moreover, the sequential co-fermentation was more conducive to the improvement of wine flavor and quality than their simultaneous co-fermentation, due to its higher esters content and lower concentrations of C6 compounds, benzene derivatives, higher alcs. and fatty acids. On the other hand, P. kudriavzevii F2-24/S. cerevisiae co-fermentation wine samples got higher scores in sensory evaluation than I. terricola SLY-4/S. cerevisiae co-fermentations The sequential co-fermentation of P. kudriavzevii F2-24/S. cerevisiae was the best way to improve wine flavor and quality. These results not only highlighted the role of these two non-Saccharomyces yeast strains in improving wine flavor and quality but also provided a reference for co-fermentation of other non-Saccharomyces yeasts.

LWT–Food Science and Technology published new progress about Fatty acids 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, HPLC of Formula: 123-29-5.

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

Chen, Dai published the artcileEffects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae, Category: esters-buliding-blocks, the main research area is Litchi wine Saccharomyces fermentation diammonia phosphate.

This study evaluated the effects of diammonia phosphate (DAP) on the non-volatile and volatile compounds of lychee wine fermented with Saccharomyces cerevisiae, when added in two different quantities (0.5 mmol/L and 1.5 mmol/L). It was found that DAP supplementation improved the utilization of ammonia and inhibited the consumption of proline and valine, which regulated the production of α-ketoglutaric, succinic and fatty acids. The addition of 0.5 mmol/L DAP improved the rate of sugar catabolism by slightly increasing yeast growth, thus inducing a higher production of glycerol than of ethanol. Addnl., more odor-active terpene derivatives (trans-β-damascenone, o-cymene, δ-guaiene) in lychee juice were retained after the fermentation added with 0.5 mmol/L DAP. However, the addition of 1.5 mmol/L DAP slowed rates of sugar metabolism and glycerol production, and significantly enhanced the production of acetic acid. Furthermore, with the exception of limonene, the higher DAP addition did not retain more terpene derivatives These findings, therefore, suggest that a moderate addition of DAP could enhance the flavorful character of lychee wine.

LWT–Food Science and Technology published new progress about Fatty acids 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, Category: esters-buliding-blocks.

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

Sirtori, Francesco published the artcileEffects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’, Recommanded Product: Ethyl nonanoate, the main research area is Cuore Di Spalla genotype sensory property food.

The aim of this work was to determine the chem., phys. and sensorial characteristics of a cured product called ‘Cuore di Spalla’, resulting from two different pig genotypes (G) and two salting times (S). Fourteen Duroc × Large White (D × LW) and 14 Cinta Senese × Large White (CS × LW), reared in the same condition in outdoor and fed com. mixture The animals were slaughtered at 10 mo of age which corresponds to an average live weight of 143 ± 15 kg for D × LW and 122 ± 15 kg for CS × LW. The right shoulders were salted for 3 days (L) and the left ones for 5 days (H). Phys. (color, texture profile anal.), chem. (moisture; crude protein; IMF; ash; salt; total lipids; fatty acids) and sensorial analyses (by panellists’ group) as well as volatile compounds profile (by SPME-GC-MS technique) were determined at the end of seasoning period. The genotype affected product’s size (1484.3 vs 1857.1 g of final weight for CS × LW and D × LW resp.), chem. characteristics and texture (cohesiveness 0.50 vs 0.53 and springiness 6.73 vs 7.12 for CS × LW and D × LW resp.). Aromatic profile was less affected by the factors considered or at least the panellists were not able to discriminate the effect. The main family of volatile compounds affected by genotype was alcs. Salting time seemed to affect only the parameters closely related to salt (16.52 vs 15.33% of salt and 5.15 vs 4.35 for saltiness in H vs L resp.).

Italian Journal of Animal Science published new progress about Fatty acids 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, Recommanded Product: Ethyl nonanoate.

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

Yao, Di published the artcileEffects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation, Related Products of esters-buliding-blocks, the main research area is flavor compound physicochem properties fermentation.

CS sufu is a fermented food composed of mixed chickpeas and soybeans. To explore the effects of the microbial community on the physicochem. and flavor properties of this product, microbial succession and metabolite changes during the fermentation stage of CS sufu production were detected using high-throughput sequencing and HS-SPME-GC-MS. The results showed that bacterial diversity was higher than that of fungi in CS sufu, and core communities included Enterococcus, Enterobacter and Rhizopus. Moreover, enriched species in different fermentation stages were significantly different. Seventeen free amino acids (FAAs) were detected at the post-fermentation stage. Sweet amino acids (TSAAs) and umami amino acids (TUAAs) mainly contributed to the taste of CS sufu. A total of 106 flavor compounds were identified at the different post-fermentation stages of CS sufu production, and esters, including Et caproate, Et octanoate, and isoamyl phenylacetate, accounted for the highest proportion. Furthermore, metabolic profile and microorganism analyses showed a significant correlation between the microbial profile and dominant flavor compounds Lactococcus and Enterococcus were pos. correlated with flavor compounds This study provided information for the anal. of CS sufu at different fermentation periods in terms of microbial diversity and metabolites, and this information is important for understanding the properties of sufu made with mixed soybeans.

LWT–Food Science and Technology published new progress about Amino acids 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

Sanmartin, C. published the artcileCo-fcrincntation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety, Safety of Ethyl nonanoate, the main research area is grape cluster anthocyanin tannin acetaldehyde aging.

Syrah grapes harvested during the 2017 crop season in a biodynamic Iarm located in a hillside area around Lucca (Tuscany) were processed following a whole bunch winemaking, and the results were compared with those obtained by a traditional destemming winemaking in order to explore the potential quality of this kind of grape. Willi the aim to verify the impact of co-fermentation of intact grape clusters and stalk, both chem. and sensory profiles of wines were discussed soon after racking off as well as after 10 moths of ageing, and particular attention was paid to phenolic and aromatic compounds Our results show that co-fermentation of intact grape clusters and stalk can be profitably applied in order to improve the nutraceutical features of Syrah wines as well as to emphasize their aromatic expression, thus allowing to significantly speed up their ageing phase.

Agrochimica published new progress about Anthocyanins 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, Safety of Ethyl nonanoate.

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

Munoz-Redondo, Jose Manuel published the artcileImpact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines, Synthetic Route of 123-29-5, the main research area is Saccharomyces Torulaspora Metschnikowia sensory volatile rose wine; data fusion; esters; multivariate analysis; non-Saccharomyces; rosé wines; sensory; sequential inoculation; yeasts.

Controlled inoculations of non-Saccharomyces yeasts are becoming increasingly used to produce high-quality wines due to their enol. potential. In this study, we evaluated the impact of sequential inoculation with the com. non-Saccharomyces yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) in combination with Saccharomyces cerevisiae on the chem. and sensory profile of rosé wines. Sequential inoculation with T. delbrueckii produced wines with an overall reduction in esters, mainly explained by the lower concentrations of Et esters of medium-chain fatty acids and isoamyl acetate. The lower ester concentrations of these wines were related to a reduction in fruity descriptors. An increase was observed, however, in other minor esters such as cinnamates and Et esters of branched acids. Zinc, Et isobutyrate, and Et dihydrocinnamate were selected as potential markers for this fermentation strategy. Sequential inoculation with M. pulcherrima resulted in rosé wines with an enhanced ester profile, reduced acetaldehyde, and increased anthocyans and tannins. Compared to the control wines fermented with S. cerevisiae, the changes observed in these wines were far subtler, especially for the volatile profile, sensory characteristics, and color parameters, with iso-Bu hexanoate and isoamyl butyrate being selected as potential markers.

Journal of Agricultural and Food Chemistry published new progress about Anthocyanins 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, Synthetic Route of 123-29-5.

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

Shojaei Zinjanab, Maryam published the artcileNatural flavor biosynthesis by lipase in fermented milk using in situ produced ethanol, SDS of cas: 123-29-5, the main research area is Kluyveromyces Lactobacillus ethanol lipase fermented milk; Ethyl ester; Kluyveromyces; Lactobacillus; Palatase®; Solid phase microextraction (SPME).

Abstract: Many flavoring agents on the market are extracted from natural sources or synthesized chem. Due to the disadvantages of both methods, biotechnol. is becoming a promising alternative. In this study, short chain Et esters with fruity notes were biosynthesized in UHT whole milk via coupling ethanolic fermentation with lipase (Palatase) transesterification. Kluyveromyces marxianus, Lactobacillus fermentum and Lb. paracasei were used for fermentation Milk fat was esterified with in situ produced ethanol by adding lipase at 0, 8 and 24 h of fermentation Viable cell counts and pH were monitored during 48 h fermentation period. Flavor active Et esters, ethanol and free fatty acids were analyzed using headspace SPME-GC. Free fatty acid levels were lower in K. marxianus samples than lactobacilli. K. marxianus produced higher amounts of ethanol and esters than lactic acid bacteria. Viable cell counts decreased after lipase application at 0 and 8 h, possibly due to fatty acid production Addition of lipase at 24 h resulted in improved cell counts as well as ethanol and ester production in the case of K. marxianus. This study demonstrated that fermenting milk with alc. producing cultures in conjunction with lipase application can be an alternative to artificial flavorings in fermented milks. Graphic abstract: [graphic not available: see fulltext].

Journal of Food Science and Technology (New Delhi, India) published new progress about Fatty acids 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, SDS of cas: 123-29-5.

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

Thompson-Witrick, Katherine A. published the artcileNitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer, Product Details of C11H22O2, the main research area is nitrogen amino acid total ester beer.

Malt is an essential ingredient in beer; not only because it provides yeast with essential nutrients such as amino acids and fermentable sugars, it also adds to the beer’s color, body and flavor. The objective of this project was to look at the initial concentration of total nitrogen (TN) found within base malts of different varietal and cultivar origins and its impact on the esters produced in beers made using these malts. The exptl. beer was brewed with a target OG of 10° Plato wort using five different base malts; four of which were produced by independent craft maltsters (Texas, Oregon, Indiana, and Canada) and a macro-industrial produced malt served as the control. TN and free amino nitrogen (FAN) were analyzed and compared with volatile and semi-volatile flavor anal. in order to identify correlations between nitrogen concentration and ester development within the final beer. One-way ANOVA coupled with a Tukey HSD paired comparison test was run to determine statistical differences in TN and FAN, while Kruskal-Wallis one-way anal. of variance test was utilized to determine statistical differences between total esters production TN wort values ranged from 627 to 909 mg/L, while FAN wort values ranged from 191 to 467 mg FAN/L. There were statistical differences seen between all of the beers in total ester production The beers produced with malts of higher TN resulted in greater ester production From this, one can conclude that there is a correlation between a malt’s TN and esters produced in the final beer product.

Journal of the American Society of Brewing Chemists published new progress about Amino acids 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