Category: 123-29-5

He, Zhanglan published the artcileTandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu, Category: esters-buliding-blocks, the main research area is Wuliangye Baijiu tandem solid phase aroma extraction; Wuliangye baijiu; fatty acid esters; polar compounds; simultaneous extraction and fractionation; tandem SPE columns.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

Molecules published new progress about Baijiu. 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

Pirrone, Antonino published the artcileInfluence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer, HPLC of Formula: 123-29-5, the main research area is Hanseniaspora Saccharomyces loquat beer aromatic composition; Alcoholic fermentation; Beer aroma; Hanseniaspora uvarum; Loquat beer; Saccharomyces cerevisiae; Volatile organic compounds.

The demand for unique and exclusive food products and beverages is constantly on the increase. One of the products that mostly evolved to encounter market dynamics in the last decade is craft beer. For a long time, craft breweries have included fruit in beer production to enrich flavor and aroma profile of different beer styles. In this study, for the first time, the use of Saccharomyces and non-Saccharomyces yeast strains isolated from high-sugar matrixes (manna and fermented honey byproducts) were investigated to diversify fruit craft beer production, in order to improve the fermentation process and highlight the complexity of aroma profiles generated during alc. fermentation Two yeast strains, Hanseniaspora uvarum YGA34 and Saccharomyces cerevisiae MN113, were tested as co-starters and starters for their beer production capacity. Com. yeast strain US-05 was used as control. Loquat juice was added at the end of primary alc. fermentation in all trials. Interestingly, S. cerevisiae MN113 consumed sugars faster than control strain S. cerevisiae US-05, including maltose, even in the case of sequential inoculation. This strain showed an excellent ability to consume rapidly sugars present. All strains showed their concentrations ranged between 5 and 8 Log cycles during fermentation The absence of off-odours and the improvement of aromatic perception were observed in exptl. trials involving the use of S. cerevisiae MN113 as a monoculture and in sequential combination with H. uvarum YGA34. Esters and alcs. were the most abundant compounds emitted from the beers. The beers produced with sequential inoculation of H. uvarum YGA34 and S. cerevisiae MN113 or US-05 are characterised by a higher ester and lower alc. concentration These two unconventional yeast strains from high sugar matrixes showed great technol. properties, representing promising co-starters and starter during craft fruit beer production

International Journal of Food Microbiology published new progress about Beer (loquat). 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

Hang, Shuting published the artcileLactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth, degrading nitrite and promoting the gut microbiota health in vitro, Name: Ethyl nonanoate, the main research area is Lactobacillus plantarum Stachys sieboldii pickle quality nitrite gut microbiota.

Microbial contamination and nitrite accumulation are the two major concerns in the quality control of fermented vegetables. In the present study, a lactic acid bacteria strain Lactobacillus plantarum ZJ316 (ZJ316) was inoculated during Stachys sieboldii Miq. (SSM) fermentation, and the effects of ZJ316 on the quality and bacterial community of SSM during fermentation were investigated. It was observed that ZJ316 could avoid the occurrence of the nitrite peak and maintain the nitrite content of fermented SSM at a low level. Gas chromatog.-mass spectrometry (GC-MS) results suggested that ZJ316 gave good flavor to the fermented SSM. 16S rDNA sequencing showed that Firmicutes was the dominant flora after ZJ316 inoculation, and the abundance of Proteobacteria decreased at the same time. At the level of the genus, SSM fermented by ZJ316 had a more obvious inhibitory effect on Pseudomonas on the 7th day compared with the naturally fermented SSM. Addnl., the effect of ZJ316-fermented SSM on gut microbiota modulation was also evaluated using an in vitro fecal fermentation system. The results revealed that ZJ316 had a relatively subtle influence on intestinal communities with a potentially pos. impact on probiotics such as Lactobacillus and Bifidobacterium and a neg. impact on Enterobacteriaceae. Furthermore, SSM fermented by ZJ316 promoted the production of short-chain fatty acids (SCFAs) in the human intestine. These results demonstrate that L. plantarum ZJ316 can be used as a good starter in the fermentation process of pickles.

Food & Function published new progress about Bifidobacterium. 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

Ignacia Lambert-Royo, Maria published the artcileThe diversity of effects of yeast derivatives during sparkling wine aging, Computed Properties of 123-29-5, the main research area is Saccharomyces Torulaspora sparkling wine aging; Foaming; Sensory analysis; Sparkling wine; Volatile compounds; Wine aging; Yeast derivatives.

This study shows the monitoring of the phys., chem. and sensorial changes that occur in the sparkling wine along 18 mo of aging due to different typol. yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolyzate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 mo of aging on lees. The addition of yeast autolyzate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolyzate and Optimum White generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile.

Food Chemistry published new progress about Antioxidants. 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

Wang, Xingchen published the artcileImpact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines, Safety of Ethyl nonanoate, the main research area is accentuated cut edge technique sensory attributes Shiraz wine; Dilution; GC-MS; Maceration; Rate-all-that-apply; Thiol precursors; Varietal thiols.

Varietal thiols are important wine aroma compounds that are generally less abundant in red wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was applied to Shiraz winemaking and compared with conventional crushing (NOACE) to examine the effects on varietal thiol precursor extraction and thiol formation. Water addition to grape must and skin contact time (SCT) during fermentation were also assessed. Although there was no difference for precursors in the must, ACE significantly decreased 3-S-glutathionylhexan-1-ol concentration during fermentation 3-Sulfanylhexan-1-ol and Et esters were significantly influenced by crushing method and/or SCT, with NOACE or shorter SCT yielding higher concentrations Acetates, higher alcs., fatty acids, and isoprenoids differed according to the interaction of crushing method and SCT, with ACE and shorter SCT significantly enhancing all groups except acetates. Volatiles in Sauvignon blanc and Pinot noir wines produced at com. scale with ACE were briefly evaluated, suggesting an impact of grape variety.

Food Chemistry 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

Chua, Jian-Yong published the artcileEffect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentation, Formula: C11H22O2, the main research area is Torulaspora delbrueckii soy amino acid alc beverage fermentation growth; Alcoholic beverage; Amino acids; Soy whey; Torulaspora delbrueckii.

Soy (tofu) whey is a byproduct commonly disposed of by tofu manufacturers around the world. Due to its nutritious nature, direct disposal of soy whey into the sewage can result in a detrimental impact on the environment in the long-run. In this study, soy whey supplemented with four individual amino acids (valine, leucine, isoleucine and phenylalanine) equivalent to 120 mg N/L was fermented with a yeast Torulaspora delbrueckii Biodiva. The supplementation of an individual amino acid resulted in faster sugar utilization and lower levels of residual sugar than the unsupplemented whey but did not result in a significantly higher amount of ethanol (7-8% volume/volume) at the end of fermentation Isoleucine supplementation resulted in a slightly slower initial yeast growth rate when compared to the control while the other three amino acids had identical yeast growth kinetics to the control. Isoleucine supplementation also resulted in slower sugar utilization during the first four days. Therefore, isoleucine is least preferred by the yeast. The supplementation of amino acids resulted in greater formation of higher alcs. and their corresponding alc.-derived esters. Overall, the supplementation of a single amino acid enhanced sugar utilization and impacted flavor compounds of the resultant soy whey alc. beverage.

Food Research International 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, Formula: C11H22O2.

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

Karabagias, Ioannis K. published the artcileA targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance, Synthetic Route of 123-29-5, the main research area is Quercus ilex honey volatile compound chemometric evaluation.

The present study aimed at the determination of volatile compounds (VOCs) of Greek Quercus ilex honey, which comprises a rarely studied honeydew honey, from different regions and to characterize its provenance using a targeted chemometric evaluation of the semi-quant. data of VOCs determined with headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). Principal component anal. (PCA), multivariate anal. of variance (MANOVA) and stepwise linear discriminant anal. (SLDA) showed that provenance affected the volatile composition of Quercus ilex honey. The PCA explained 98.10% of total variance with the factors that maximized the squared cosine to be 10 VOCs: heptane, dimethyl-disulfide, octane, nonane, styrene, alpha-pinene, meta-cymene, DL-limonene, 1-decanol, and tetradecanoic acid Et ester. The SLDA resulted in the formation of linear discriminant functions that provided a classification rate of honey samples according to provenance by ∼80%, based on styrene, eucalyptol, benzeneacetaldehyde, 1-decanol, and tetradecanoic acid Et ester. Considering the complementary results of PLS-VIP (partial least squares anal.-variable importance in projection) eucalyptol, 1-decanol, and tetradecanoic acid Et ester are proposed as volatile indicators of the provenance of Greek Quercus ilex honey. These VOCs were also correlated with the percent of Castanea sativa and Polygonum aviculare pollen grains.

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Lopes, Ana Claudia Alencar published the artcileProduction and characterization of a new distilled beverage from green coffee seed residue, Formula: C11H22O2, the main research area is green coffee seed residue beverage; Coffee byproducts; Coffee spirit; Volatile compounds.

This study evaluated green coffee seed residue (GCSR) as an alternative substrate for producing distilled beverages. Two proportions of GCSR, 10% and 20% (w/v), were fermented and distilled in a copper alembic still. The spirits were characterized by GC-FID, HS-SPME GC-MS, and sensory anal. by trained panelists. Most of the 62 identified volatile compounds were affected by the GCSR concentration Total terpenes, higher alcs., and acetals showed the highest concentrations in the 10% GCSR spirit. Esters, acetates, and aldehydes were most abundant in the 20% GCSR. In the sensory anal., the 10% GCSR spirit was characterized by floral, dairy, and almond aromas, while the 20% GCSR spirit was embodied coffee, vegetable, hazelnut, cooked cabbage, and nut descriptors. The results demonstrate the potential of GCSR as a substrate for producing coffee spirits with chem. and sensory qualities, with the 10% GCSR being the better option for fermentation

Food Chemistry published new progress about Almond. 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

Jiang, Xiaohui published the artcileEffects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii, Name: Ethyl nonanoate, the main research area is Torulaspora Hylocereus fruit wine pectinase fermentation.

Red dragon fruit is a popular tropical fruit that has been highly prized for its health benefits partially attributed to the high antioxidant content. Nevertheless, besides being consumed fresh, further processing into juice or other products is scarce due to its high pectin content that presents a challenge in industrial processing. In this study, we evaluated the effects of pectinase pre-treatment on red dragon fruit wine fermented with Torulaspora delbrueckii. Pectinase enzyme (Pectinex Ultra SP-L, added at 0.1% volume/volume) was applied after pasteurization of juice followed by fermentation with T. delbrueckii at 20°C for 14 days. Pectinase pre-treatment did not affect the yeast growth, nor the production of ethanol (8% volume/volume) and glycerol (6 g/L), but significantly increased juice/wine yield by 16% volume/volume In addition, pectinase treated samples after fermentation remained significantly higher levels of residual nitrogen containing compounds, indicating unfavorable fermentation conditions and impaired metabolism of the yeast. Moreover, fermented pectinase treated samples possessed the aroma compound profiles with enriched esters and terpenes but decreased higher alcs. Furthermore, pectinase treatment increased the total phenolic content, but decreased betacyanins content and color intensity compared to control sample. The findings would have practical significance for diversifying products from red dragon fruit.

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

Song, Young-Ran published the artcileEvaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract, Quality Control of 123-29-5, the main research area is Pediococcus probiotics exopolysaccharide black raspberry lactic acid; Pediococcus acidilactici; antioxidant; black raspberry; exopolysaccharide; flavors; lactic acid fermentation.

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS anal., esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

Microorganisms published new progress about Antimicrobial agents. 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