Category: 123-29-5

Rodriguez-Solana, Raquel published the artcileInfluence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs, Category: esters-buliding-blocks, the main research area is pennyroyal liqueur chem biol sensory property; antioxidant capacity; enzyme inhibition; napping; pennyroyal liqueur processing; pulegone; total phenolic content.

Mentha pulegium is an aromatic and medicinal plant used in different Mediterranean herb-based liqueurs, whose phytochem. composition depends on the elaboration technique used. The aim of this work was to investigate differences in the sensory, chem., and biol. characteristics of pennyroyal liqueurs elaborated by hydro-alc. (HI) and aqueous (AI) infusions, percolation (P), maceration (M), and distillation (D) techniques, and by the mixture of spirit with pennyroyal essential oil (EO). The volatile composition determined by gas chromatog.-mass spectrometry (GC-MS) and gas chromatog. coupled to flame ionization detection (GC-FID), the total phenolic (TPC) and flavonoid (TFC) contents, the antioxidant (AC), and enzyme (α-glucosidase, tyrosinase, and acetylcholinesterase) inhibitory capacities, and the sensory anal. by napping, were evaluated in the liqueurs obtained. Monoterpenes and sesquiterpenes were the main volatiles present in liqueurs. The M, P, HI, and AI liqueurs showed the highest TPC, TFC, and AC values; and pulegone, the main hepatotoxic chemotype, was found in concentrations that gave rise to concern. The D and EO liqueurs stand out for their acceptable pulegone content and greater tyrosinase inhibition. Similar liqueur classifications were achieved by sensory analyses, and physico-chem. and biol. analyses using multiple factor and principal component analyses, resp. These results are an important contribution to the identification of the most appropriate elaboration conditions for herbal liqueurs with the healthiest chem. composition and functional properties.

Journal of the Science of Food and Agriculture 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

Cecchi, Lorenzo published the artcileExploitation of virgin olive oil by-products (Olea europaea L .): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace (′alperujo′) under different storage conditions, Quality Control of 123-29-5, the main research area is olive oil Olea europaea phenolic volatile compound storage condition; HS-SPME-GC-MS; nutraceuticals; olive mill by-products; olive pomace storage; polyphenols; secoiridoids.

Much effort has recently been spent for re-using virgin olive oil byproducts as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. The evolution of the phenolic and volatile compounds was studied by high-performance liquid chromatog.-diode array detector mass spectrometry (HPLC-DAD-MS) and headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9μg kg-1) despite the higher number of alcs. A decrease in LOX volatiles and a quick development of the ones linked to off-flavors (carboxylic acids, alcs., acetates) were observed, in particular after 4 days of storage at room temperature Only storage at 4 °C allowed these phenomena to be slowed down. To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off-flavors development, storage in open containers must be avoided and a short storage in cold rooms (7-10 days) is to be preferred. 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: BSU (Biological Study, Unclassified), PRP (Properties), 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

Lu, Yao published the artcileEffects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine, Name: Ethyl nonanoate, the main research area is spontaneous fermentation volatile compound marselan grape wine.

‘Marselan is a promising wine grapevine with unique qualities, studies on its introduction and characteristics have never stopped. However, little is known about the fermentation process of ‘Marselan wine. In this study, we compared industrial-scale spontaneous (SMF) and inoculated (IMF) fermentation processes on the succession of microbial community and the change in volatile compounds and predicted their correlations. SMF could ferment ‘Marselan to dry red wine with alc. content of 13.37% ± 0.76% (volume/volume) in 10 days and enhance the total concentration and odor activity values (OAVs) of volatile compounds Et caprylate, Et caprate, Et caproate and citronellol (OAVs > 1.0) were important volatile compounds in SMF and IMF wines. Compared with IMF, SMF was more outstanding in initial non-Saccharomyces diversity, including Hanseniaspora, Metschnikowia and Issatchenkia. In addition, Spearmans correlation (|ρ| > 0.7) and bidirectional orthogonal partial least squares (O2PLS, VIP > 1.0) anal. showed that some indigenous microorganisms in grape were closely related to the formation of volatile compounds, such as lactic acid bacteria, non-Saccharomyces and Saccharomyces cerevisiae. Overall, results showed that SMF could strengthen the flavor of ‘Marselan’ wine, and the possibility of consideration screening indigenous aroma-producing microorganisms as starter to improve the unique characteristics of ‘Marselan wine.

LWT–Food Science and Technology published new progress about Alcohols Role: PAC (Pharmacological Activity), THU (Therapeutic 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, Name: Ethyl nonanoate.

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

Nicol, Michael J. published the artcileExtraction of Gold from Chloride Solutions Using Dibasic Esters: A Structure-Reactivity Study, Quality Control of 123-29-5, the main research area is gold extraction chloride solution dibasic ester structure reactivity study.

In a systematic study of the extraction of gold(III) in acidic chloride solutions by a number of aliphatic esters with the focus on dibasic esters, it was found that di- or tribasic esters are more effective extractants than monobasic esters. The equilibrium for the extraction of gold(III) by a series of dibasic esters C2H5OCO(CH2)nCOOC2H5 (n = 0 to 8) has been studied. Diethyladipate (n = 4) was found to be the most reactive. The extraction of gold by di-Et adipate increases with increasing proton and with increasing chloride ion concentrations The latter is due to the effect of chloride ions on the activity coefficient of the proton in concentrated HCl solutions Gold is extracted more effectively by the use of diluents with a high dielec. constant Gold is extracted as the tetrachloro-complex ion. Slope anal. has shown that the extracted gold complex contains three mols. of the ester and one hydrated proton. The Donor number obtained by calorimetric measurements increases with increasing number of methylene groups and is constant for greater than 3 methylene groups. The distribution coefficient correlates with the Donor number up to 4 methylene groups with steric effects resulting in a decrease in extraction for the higher chain length esters. It is proposed that gold is extracted as an ion-pair in the organic phase with a hydrated proton solvated by the esters.

Solvent Extraction and Ion Exchange published new progress about Extraction Role: PEP (Physical, Engineering or Chemical Process), PRP (Properties), PROC (Process). 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

Cao, Yuxi published the artcileComparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis, Safety of Ethyl nonanoate, the main research area is bayberry fermented wine gas chromatog mass spectrometry electronic nose; GC‐MS; bayberry cultivars; bayberry wine fermentation; electronic nose; volatile compounds.

Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatog.-mass spectrometry (GC-MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcs., 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds The most important contribution to the aroma of bayberry wine was esters and alcs., resp. Differentiation of four kinds of bayberry wine was conducted anal. by E-nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Wang, Shuo published the artcileEffects of crystal malts as adjunct on the quality of craft beers, Application of Ethyl nonanoate, the main research area is crystal malt craft beer quality.

The objective of this study was to clarify the effects of crystal malts as adjunct on the quality of craft beers. By comparing the results of physicochem. properties, flavor compounds, and sensory evaluation, the optimal amount of crystal malts for brewing was 6% (weight/weight). Subsequently, three craft beers were prepared by using different types of crystal malts including one crystal malt developed by our lab (LCM) and two com. crystal malts. They were compared to a control without the employment of crystal malts. The results showed that 21 volatile compounds were identified and the aroma of the beers brewed with com. crystal malts was superior than that of unadded crystal malt, although there was no significant difference in overall acceptance between these samples. However, LCM with the optimized physicochem. and flavorful properties could significantly improve the beer quality. According to the sensory evaluation, its overall evaluation score was the highest, suggesting that LCM had more prominent aroma and better sensory perception for brewing. Taken together, the contribution of crystal malts to manipulate the quality of craft beer was successfully determined These findings provided new insights into both the malting of specialty malts for malt manufacturers and the profound contribution to the development of high-quality craft beer for brewers.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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 of Ethyl nonanoate.

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

Zhang, Hongxia published the artcileEffects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process, Related Products of esters-buliding-blocks, the main research area is Baijiu fermentation flavor initial temperature microbial community; Baijiu; Fermentation; Lactobacillus; Quality control; Succession rate; Volatile flavors.

The importance of fermentation temperature has been highlighted as it correlates with biodiversity and microbial metabolism for a microbial community. In this study, microbial community succession and volatile flavors during sauce-flavor Baijiu fermentation at different initial temperatures (LT group: 28 ± 2°C and HT group: 37 ± 2°C) were investigated using Illumina Miseq sequencing and gas chromatog.-mass spectrometry (GC-MS). First, we found that different initial temperatures had a significant effect on fermentation parameters (P < 0.001); specifically, a higher initial temperature increased the accumulation of acetic acid and decreased the production of ethanol. Second, the microbial communities were characterized by decreased α-diversity and increased β-diversity (P < 0.05) during heap fermentation A higher initial temperature accelerated the increase in Lactobacillus and led to a faster microbial succession rate. Lactobacillus could be used as microbial markers of microbial succession rate in sauce-flavor Baijiu fermentation Next, we found that acetic acid drove microbial succession under a higher fermentation temperature Mol. ecol. network anal. showed that different fermentation temperatures affected microbial interactions. The higher temperature enhanced microbial interactions of Lactobacillus. In addition, 50 volatile flavors were identified in the fermented grains. High temperature increased the content of total acid and reduced total esters, and Lactobacillus and Saccharomyces were the important microbiota related to different flavor compounds between the two groups. Collectively, altering the initial temperature led to differences in microbial succession rates and volatile flavors in the sauce-flavor Baijiu fermentation process. Therefore, these results are valuable for exploring quality control and management strategies in the spontaneous fermentation process. Food Research International published new progress about Acetobacter. 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

Zhang, Mengna published the artcileEffect of purification methods on functional properties of sardine oil ethyl esters, Safety of Ethyl nonanoate, the main research area is sardine oil ethyl ester purification method functional property.

In this study, four methods including urea complexation (UC), mol. distillation (MD), low-temperature crystallization (LTC), and Ag+ bonded to mercaptopropyl silica gel column chromatog. (AgMSG-CC) were adopted to purify eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from sardine oil Et esters (SOEEs). These methods were systematically compared in terms of physicochem. properties, fatty acid (FA) compositions, and volatile flavor compounds to evaluate the performance and find the superior among them. The AgMSG-CC method was superior in enhancing iodine value (IV) and reducing peroxide value (PV), enriching EPA and DHA from 31.63% to 92.19% and removing undesirable volatiles. Its mild exptl. conditions could avoid the degradation and geometrical isomerization of lipids, and the packed AgMSG column could be reused. Multivariate data anal. was applied to provide an integrated and holistic view of correlation coefficients between the samples and FA species. The results supported the critical role of AgMSG-CC method in purifying EPA and DHA. Finally, this method was validated to be accurate and sensitive in the purification of EPA and DHA from SOEEs. Practical applications : High quality of fish oil is related to its high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and friendly aroma. However, enrichment methods about purifying fish oil affect the percentages of EPA and DHA, physicochem. indexes and the volatile flavor. In this study, the results demonstrated that Ag+ bonded to mercaptopropyl silica gel column chromatog. was the most effective to purify EPA and DHA as well as remove the undesirable odor volatiles.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

An, Xiaowen published the artcileAnalysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures, Formula: C11H22O2, the main research area is fermented persimmon beverage temperature flavor compound.

Storage temperature plays a very important role in the flavor development of fermented beverages. In this study, fermented persimmon beverage was stored for one year to study the changes in flavor-related compounds during storage at different temperatures Fresh persimmon beverage and fermented beverages stored at 10, 20, and 30°C had different tastes, distinguished by electronic tongue (ET). The fermented beverage was sweet when stored at 10°C and salty when stored at 20°C or above. A total of 658 nonvolatile metabolites were identified, among which quercetin and epicatechin were detected by a liquid chromatog.-mass spectrometry (LC-MS) based metabolomics approach from four fermented beverage samples. The volatile compounds in the beverages were determined by headspace solid phase microextraction, combined with gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and gas phase-ion migration spectroscopy (GC-IMS), resp. showing totals of 47 and 69 compounds in the four beverage samples. As detected by both methods, Et acetate, Et hexanoate, Et octanoate, ethanol, and acetic acid were all found in beverages stored at different temperatures and the results showed that a higher storage temperature resulted an increase in the number of volatile compounds in the beverage. However, fermented persimmon beverage stored at low temperatures had a better taste and flavor characteristics.

LWT–Food Science and Technology published new progress about Aftertaste. 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

Zhang, Xiao-Juan published the artcileIdentification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu, Safety of Ethyl nonanoate, the main research area is Lu flavor Baijiu volatile maturation period identification.

Baijiu is a highly-valued traditional Chinese distilled alc. liquor and maturation markedly improves its sensory qualities and market value. Identification of age-markers is challenging because of the complexity of the endogenous chem. profile and the absence of exogenous components added during maturation. Here, freshly-distilled raw Lu-flavor Baijiu samples were stored for two years and non-targeted screening for age-markers based on the volatile profile characterized by solid-phase micro-extraction assisted GC-MS. The resulting volatile datasets were analyzed by partial least-squares discriminant anal., Spearman’s correlation and Random-forest decision-tree, to identify potential age-markers. The contents of long chain fatty acid Et esters varied the most during maturation, mostly being absent in freshly-distilled Baijiu, but appearing at different times. Similar behavior was observed in bottled samples matured up to four years. In addition, a slight increase in short/medium chain fatty acid ester content was observed Unsupervised PCA anal., applied only to the fatty acid Et ester dataset, was able to distinguish between bottled Baijiu samples matured for one, two, three, or four years. These age-markers may help establish a reliable model for verifying the maturation time of Lu-flavor Baijiu. This screening approach should be adaptable to other alc. liquors, for quality assessment and authenticity testing.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 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