Category: 123-29-5

Li, Xinzhi published the artcileEffect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine, Application In Synthesis of 123-29-5, the main research area is xylose cysteine thermal treatment aroma yeast fermented pork hydrolyzate; Maillard reaction; cysteine; pork by-product; volatile flavour compounds; xylose; yeast fermentation.

The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymically hydrolyzed and fermented into liquid pork hydrolyzates, followed by adding xylose and cysteine, then heat treatment. Approx. 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolyzates possessed a characteristic ′savoury, roasted-meat and fruity sweet′ aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. The heat-treated fermented pork hydrolyzates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolyzates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. 2021 Society of Chem. Industry.

Journal of the Science of Food and Agriculture 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, Application In Synthesis of 123-29-5.

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

Boettcher, C. published the artcilePost-veraison restriction of phloem import into Riesling (Vitis vinifera L.) berries induces transient and stable changes to fermentation-derived and varietal wine volatiles, SDS of cas: 123-29-5, the main research area is Vitis phloem import wine volatile fermentation.

Background and Aims : The climate-change driven uncoupling of grape (Vitis vinifera L.) berry ‘sugar-ripeness’ and ‘flavor-ripeness’ necessitates an improved understanding of the sugar/flavor nexus. Methods and Results : Anal. of grape metabolites and wine volatiles derived from Riesling berries of peduncle-girdled and Control bunches over the course of 30 days provided time-dependent insights into changes to grape and wine composition associated with phloem import. Girdling resulted in stable berry mass and concentration of sugar and cytokinin and in reduced concentration of amino acids. Such changes to grape composition correlated with a lasting increase in wine monoterpenoids and a transient reduction in fermentation-derived wine volatiles. Conclusions : Oxidative stress and restricted amino acid import, not sugar accumulation, were identified as possible elicitors for the increased accumulation of varietal wine aroma compounds in Riesling. Significance of the Study : The concentration and composition of berry amino acids and cytokinin concentration in grapes during the later stages of rapid sugar accumulation may represent potential targets for vineyard management strategies and grapevine breeding to counter climate-change driven modifications to the wine volatile profile of aromatic cultivars.

Australian Journal of Grape and Wine Research 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, SDS of cas: 123-29-5.

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

Fernandes, Luana published the artcileBorage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception, Computed Properties of 123-29-5, the main research area is Borage Calendula Cosmos Viola flower volatile bioactive compound.

The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolysable tannins, total flavonoids, and total reducing capacity) of five edible flowers: borage (Borage officinalis), calendula (Calendula arvensis), cosmos (Cosmos bipinnatus), Johnny Jump up (Viola tricolor), and pansies (Viola × wittrockiana), together with their sensory attributes. The sensory anal. (10 panelists) indicated different floral, fruity, and herbal odors and taste. From a total of 117 volatile compounds (SPME-GC-MS), esters were most abundant in borage, sesquiterpenes in calendula, and terpenes in cosmos, Johnny Jump up, and pansies. Some bioactive and volatile compounds influence the sensory perception. For example, the highest content of total monomeric anthocyanins (cosmos and pansies) was associated with the highest scores of colors intensity, while the floral and green fragrances detected in borage may be due to the presence of Et octanoate and 1-hexanol. Therefore, the presence of some volatiles and bioactive compounds affects the sensory perception of the flowers.

European Food Research and Technology published new progress about Anthocyanins 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, Computed Properties of 123-29-5.

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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, SDS of cas: 123-29-5, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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

Laurent, Jitka published the artcileThe Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study, Product Details of C11H22O2, the main research area is Kluyveromyces Saccharomyces sourdough bread glucose microbial growth.

Diets low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can help reduce symptoms in 50 to 80% of patients suffering from irritable bowel syndrome. Patients are, therefore, often advised to avoid products contributing to FODMAP intake, such as cereal grain products. However, these products are nutritious staple foods and avoiding their consumption may result in nutritional deficiencies. The development of low-FODMAP, high-fiber cereal grain products is therefore desirable. This pilot-scale study shows that Kluyveromyces marxianus CBS6014 (K. marxianus) results in more fructan hydrolysis and a significantly lower final fructan level in white and whole-grain toast bread as well as in rye sourdough bread compared to a com. Saccharomyces cerevisiae baking strain. Moreover, combined fructan and fructose levels in white and whole-grain bread prepared with K. marxianus remained well below the threshold concentration for low-FODMAP products. In addition to reducing fructan levels, K. marxianus in rye sourdough bread also pos. impacted bread height. Whereas further follow-up studies are needed to assess the potential of K. marxianus for bread production fully, our study suggests that this yeast species may open exciting novel routes for the production of low-FODMAP, high-fiber products.

Food and Bioprocess Technology published new progress about Disaccharides 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, Product Details of C11H22O2.

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

Vivian Goh, Rui Min published the artcileComparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation, Formula: C11H22O2, the main research area is Citrus volatile compound headspace solid phase microextraction SAFE.

In this work, headspace solid-phase microextraction (HS-SPME) was applied for a comparative study of the volatile profiles of flower, leaf, peel and juice from Malaysia pomelo. Different volatile profiles were observed in these different plant parts based on the anal. results obtained from HS-SPME analyzed by gas chromatog.-mass spectrometry coupled with a flame ionisation detector (GC-MS/FID). Pomelo peel contained the greatest abundance of volatiles, followed by the leaf, flower and juice. Moreover, the temperature parameters for solvent assisted flavor evaporation (SAFE) were systematically optimized using pomelo juice. The optimized water bath temperature was 20 ± 0.5 °C and condenser temperature was 20 ± 0.1 °C. In general, separation of pomelos by country was observed by principal component anal. (PCA). From the PCA loadings plot, compounds such as citronellol and α-terpineol were identified as contributors to separation in HS-SPME peel and juice resp., while nootkatone was identified in SAFE extracts Finally, the sugar and organic acid content of the pomelos were measured by high performance liquid chromatog. (HPLC).

LWT–Food Science and Technology published new progress about Carbohydrates 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

Li, Zhijian published the artcilePerformance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making, Related Products of esters-buliding-blocks, the main research area is Saccharomyces Wickerhamomyces Saccharomycopsis Torulaspora Jiaozi fermentation steamed bread.

The characteristics of three non-Saccharomyces yeasts, namely, Wickerhamomyces anomalus Y13, Saccharomycopsis fibuligera Y18, and Torulaspora delbrueckii Y22, isolated from Jiaozi in dough fermentation and steamed bread making were investigated and compared with those of Saccharomyces cerevisiae Y10. The maltose levels in the dough fermented by Y13, Y18, and Y22 in the entire fermentation were higher than those in the dough fermented by Y10. The CO2 production kinetics of Y22 was like that of Y10, but the total CO2 volume was slightly less. The volume of CO2 produced by Y13 and Y18 was less than 30% of that generated by Y10. The sensory qualities of Y22-prepared steamed bread were like those of Y10 and could also be accepted. The degree of whiteness of the steamed bread prepared with Y22 was higher than that produced with Y10. Steamed bread produced with each of the non-Saccharomyces yeasts contained unique volatile compounds, and the highest number of categories of volatile compounds were observed in the product prepared with Y22. The results indicated that non-Saccharomyces yeasts exhibited distinctive characteristics of dough fermentation and showed the potential for applications in dough fermentation and steamed bread making.

LWT–Food Science and Technology published new progress about Carbohydrates 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

Goncalves da Silva, Maysa Siqueira published the artcileVolatile fatty acids from whey volatilome as potential soil fumigants to control Meloidogyne incognita, Application In Synthesis of 123-29-5, the main research area is whey volatilome potential soil fumigant control Meloidogyne incognita.

Organic residues emit volatile organic compounds (VOCs) that are toxic to plant-parasitic nematodes (PPNs). In this study, we demonstrated that whey produced by cow milk emit VOCs that are toxic to Meloidogyne incognita second-stage juveniles (J2), causing immobility above 80% and significant (P < 0.05) mortality compared to controls. The anal. of the volatilome done by gas chromatog. coupled with mass spectrometry revealed 28 compounds, predominantly carboxylic acids and esters. Four of those volatile fatty acids (VFAs), namely acetic acid, octanoic acid, Et octanoate, and isovaleric acid, were chosen to further studies. The four tested VFAs were toxic to M. incognita J2, with lethal concentration values required to kill 50% of the nematode population (LC50), ranging from 134.30 to 236.08μg mL-1. However, on eggs, only acetic acid and Et octanoate were consistent with J2 hatch inhibition, reaching 80% at a concentration of 1000μg mL-1. In a greenhouse assay, when the VFAs were applied as soil fumigant, M. incognita infectivity and reproduction were significantly (P < 0.05) reduced compared to the neg. control (water). Among them, Et octanoate application reduced (P < 0.05) the number of eggs to the level of the com. fumigant dazomet. Overall, the volatile compounds released by whey were toxic to M. incognita J2 and contained a great diversity of mols. Among the VFAs, Et octanoate stood out and showed the potential to be used in future field studies. Crop Protection published new progress about Carboxylic acids Role: AGR (Agricultural 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, Application In Synthesis of 123-29-5.

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

Alarcon, Marina published the artcileInactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage ”salchichon”, Recommanded Product: Ethyl nonanoate, the main research area is sodium ascorbate inactive dry yeast fermented sausage oxidative stability.

The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage ”salchichon” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochem. parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in ”salchichon” as natural preservatives providing pleasant sensory attributes to the product.

LWT–Food Science and Technology published new progress about Acids Role: BUU (Biological Use, Unclassified), 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

Zhao, Shanshan published the artcileImpact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level, Recommanded Product: Ethyl nonanoate, the main research area is tebuconazole flavor color Merlot Sauvignon wine fermentation 2heptanol; Cabernet Sauvignon wine; Chiral tebuconazole; Color attributes; Enantiomeric level; Flavor components; Merlot wine.

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Food Chemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), 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