Category: 123-29-5

Na, Li published the artcileAdjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae, Related Products of esters-buliding-blocks, the main research area is Pichia Saccharomyces rose wine odorant; Aroma active compounds; Aroma characteristics; Citronellol (PubChem CID:8842); Ethyl acetate (PubChem CID: 8857); Ethyl butyrate (PubChem CID: 77632); Ethyl decanoate (PubChem CID: 8048); Ethyl heptanoate (PubChem CID: 7797); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Hutai-8 grape; Isoamyl acetate (PubChem CID: 31276); Isobutyl alcohol (PubChem CID: 6560); Key aroma compounds; Mixed fermentation; Nerolidol (PubChem CID:5284507; Phenethyl acetate (PubChem CID: 7654); Single fermentation; β-Damascenone (PubChem CID: 5366074).

Hutai-8 grape (Vitis vinifera x Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of iso-Bu acetate, Et butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality.

Food Research International published new progress about Color. 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

Yang, Yijin published the artcileFlavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association, COA of Formula: C11H22O2, the main research area is flavor odor rice wine mol association; 2-Phenylethyl alcohol (PubChem CID: 6054); Aroma; Benzaldehyde (PubChem CID: 240); Chinese rice wine; Ethyl hexadecanoate (PubChem CID: 12366); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Flavor compounds; Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Low field-nuclear magnetic resonance (LF-NMR); Molecular association.

Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component anal. indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the mol. association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via mol. association In addition, the mol. association significantly promoted the accumulation of flavor compounds with OAV > 1, especially Et esters.

Food Chemistry published new progress about Flavor. 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

Jelen, Henryk H. published the artcileKey odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds, HPLC of Formula: 123-29-5, the main research area is peated malt whisky odorant flavor volatile compound.

Key odorants of peated single malt whisky were identified using gas chromatog. – olfactometry (GC-O). Twenty compounds were identified with FD (Flavor Dilution) values ranging from 8 to 2048 and 8 of them were volatile phenols. The compounds with the highest FD were 2-methoxyphenol (guaiacol), 4-ethyl-2-methoxyphenol (4-ethylguaiacol), 4-methylphenol, 4-vinyl-2-methoxyphenol (4-vinylguaiacol) and 4-ethyl-2-methylphenol (FD ranging from 512 to 2048). Then odorants were used successfully to distinguish peated single malts from 3 other whisky types (mild single malts, blended and American whiskies) based on PCA followed by LDA applied to GC×GC-ToF MS data of volatiles extracted using SPME. 36 Whiskies representing all groups were used for the differentiation experiments Finally, 61 volatile compounds based on Fisher ratios were selected to fully discriminate between 4 whisky types based on profile of volatiles obtained in SPME-GC×GC-ToF MS anal. Cross-validation confirmed the suitability of PCA and LDA models for the discrimination of different whisky types.

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

Karabagias, Ioannis K. published the artcileVolatile fingerprints of common and rare honeys produced in Greece: in search of PHVMs with implementation of the honey code, Name: Ethyl nonanoate, the main research area is honey volatile metabolite phenols terpenes norisoprenoids.

A non-targeted metabolomic methodol. using gas chromatog. coupled to mass spectrometry in combination with headspace solid-phase microextraction was applied for the identification of pharmaceutical honey volatile metabolites. Common and rare honeys (citrus, fir, honeydew, pine, thyme, asfaka, arbutus, chestnut, and cotton), in a total of 32 samples, were collected from different regions in Greece. Seventy-three volatile organic compounds (VOCs) were identified and semi-quantified using the internal standard method. Among volatiles, the norisoprenoid 3,4,6,6-tetramethylbicyclo[3.2.1]oct-3-ene-2,8-dione, was identified for the first time to contribute to Greek honey aroma. Pharmaceutical VOCs of interest included: terpenes, norisoprenoids benzene derivatives/phenolic volatiles and other compounds The content of such metabolites was affected by honey’s botanical origin (p < 0.05). The honey code was developed to construe differences among honey varieties with respect to semi-quant. data of pharmaceutical volatile metabolites. The exploitation of natural organic compounds for the treatment of diseases is of great value. European Food Research and Technology published new progress about Abies. 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

Karabagias, Ioannis K. published the artcileA decisive strategy for monofloral honey authentication using analysis of volatile compounds and pattern recognition techniques, Category: esters-buliding-blocks, the main research area is monofloral honey volatile compound pattern recognition.

In an effort to determine some undisputed markers of botanical origin, the volatile profile of Hellenic monofloral honeys was investigated using gas chromatog. coupled to mass spectrometry (GC-MS) in combination with headspace solid phase microextraction (HS-SPME). Different varieties of honey (citrus, fir, pine, and thyme) were analyzed and semi-quant. data of volatile compounds originating from 82 samples were subjected to multivariate anal. of variance (MANOVA). Results showed that by using only 9 volatiles [dill ether (0.012 mg kg-1), alpha-4-dimethyl-3-cyclohexene-1-acetaldehyde (0.030 mg kg-1), acetic acid Et ester (0.030-0.173 mg kg-1), octanoic acid Et ester (0.004-0.547 mg kg-1), methylanthranilate (0.030 mg kg-1), 2,2,4,6,6-pentamethyl-heptane (0.005-0.057 mg kg-1), phenylacetaldehyde (0.014-1.248 mg kg-1), cis-linalool oxide (0.007-0.010 mg kg-1), lilac aldehyde (isomer III) (0.032-0.437 mg kg-1)] honeys could be classified correctly according to botanical origin. The correct prediction rates were 93.9%, 96.8%, and 89.5%, based on the cross-validation method and using stepwise linear discriminant anal., training and holdout partitions (k-nearest neighbors anal.), resp. The efficiency of the discrimination model was confirmed further by application to mixed floral honeys and the use of the aforementioned consecutive pattern recognition techniques. The use of specific volatile compounds in combination with statistical tools may constitute a fast, decisive and accurate strategy for monofloral honey authentication.

Microchemical Journal published new progress about Abies. 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

Tian, Tian-Tian published the artcileMulti-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds, Application of Ethyl nonanoate, the main research area is distilled brandy odor stillage 3methylbutanol ethyl hexanoate octanoate; AD, aroma descriptor; AEDA, aroma extract dilution analysis; Distillation cut; FD, flavor dilution; Freshly distilled brandy; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; HS-SPME, headspace solid-phase microextraction; MS, mass spectra; OAV, odour activity value; Odour-active compounds; PCA, principal component analysis; PLS-DA, partial least squares discriminant analysis; Partial least squares discriminant analysis; Principal component analysis; RI, retention indices; SAFE, solvent-assisted flavour evaporation; Std, standards; VIP, variable importance in projection.

The characterization and distribution patterns of key odor-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatog.-olfactometry-mass spectrometry coupled with aroma extract dilution anal. (AEDA) and chemometrics anal. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odor-active compounds in the head, heart1, heart2, tail, and stillage cuts, resp. Besides, 19, 22, 11, 5, and 4 quantified compounds with odor activity values ≥ 1, resp., were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics anal. illustrated the heart1 fraction was characterized by 3-methylbutanol, Et hexanoate, 1-hexanol, Et octanoate, benzaldehyde, Et decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of b.ps. and solubilities followed diverse distillation rules during the second distillation Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.

Food Chemistry: X published new progress about Brandy. 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

Ferracane, Antonio published the artcileExploring the volatile profile of whiskey samples using solid-phase microextraction Arrow and comprehensive two-dimensional gas chromatography-mass spectrometry, Application In Synthesis of 123-29-5, the main research area is whiskey solid phase microextraction gas chromatog mass spectrometry; Comprehensive two-dimensional gas chromatography; Flavour analysis; Solid-phase microextraction Arrow; Volatile organic compounds; Whiskey.

We present a novel sample preparation method for the extraction and preconcentration of volatile organic compounds from whiskey samples prior to their determination by comprehensive two-dimensional gas chromatog. (GC x GC) coupled to mass spectrometry (MS). Sample preparation of the volatile compounds, important for the organoleptic characteristics of different whiskeys and their acceptance and liking by the consumers, is based on the use of the solid-phase microextraction (SPME) Arrow. After optimization, the proposed method was compared with conventional SPME regarding the anal. of different types of whiskey (i.e., Irish whiskey, single malt Scotch whiskey and blended Scotch whiskey) and was shown to exhibit an up to a factor of six higher sensitivity and better repeatability by a factor of up to five, depending on the compound class. A total of 167 volatile organic compounds, including terpenes, alcs., esters, carboxylic acids, ketones, were tentatively-identified using the SPME Arrow technique, while a significantly lower number of compounds (126) were determined by means of conventional SPME. SPME Arrow combined with GC x GC-MS was demonstrated to be a powerful anal. tool for the exploration of the volatile profile of complex samples, allowing to identify differences in important flavor compounds for the three different types of whiskey investigated.

Journal of Chromatography A published new progress about Flavor. 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

Wang, Juan published the artcileCharacterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis, Computed Properties of 123-29-5, the main research area is Huangjiu aroma compound flavor sensory analysis China; Aroma recombination; Gas chromatography-olfactometry (GC-O); Huangjiu; Key odorants; Omission/addition.

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor anal. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatog.-olfactometry (GC-O) coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, Et lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, Et cinnamate, Et 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that Et cinnamate and Et 3-phenylpropionate played the key roles in the overall aroma of Huangjiu.

Food Research International published new progress about Flavor. 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, Lihua published the artcileDetermination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu, Category: esters-buliding-blocks, the main research area is flavor Baijiu; Baijiu (Chinese liquor); dose-over-threshold value; flavor compounds; flavor threshold value; sensory evaluation.

Nineteen compounds, including ten esters, six acids, and three alcs., were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor (retronasal) threshold values (FTVs) of these 19 compounds were determined by the 10 samples test method in hydroalcoholic solutions (46% volume/volume in ethanol). The FTVs of the compounds were calculated based on the best estimate threshold method. All the FTVs determined by the professional Chinese Baijiu tasters were lower than those by the nonprofessional tasters. For instance, the detection (2.31 mg/kg) and recognition (11.74 mg/kg) values of Et hexanoate determined by the nonprofessional group were higher than the resp. corresponding values 0.44 and 3.80 mg/kg determined by the professional group. All of the odor activity values (OAVs) of Et valerate (OAV: 1176.00 to 2321.17), Et octanoate (OAV: 6841.20 to 7851.60), and 1-butanol (OAV: 26.78 to 39.72) in Gujinggong Baijiu were more than 10-fold larger than their dose-over-threshold values (DoTs), for which the DoTs of Et valerate, Et octanoate, and 1-butanol were 92.84 to 183.25, 180.03 to 206.62, 1.18 to 1.75, resp. On the contrary, the OAVs of Et heptanoate (OAV: 3.60 to 5.70) and isoamyl alc. (OAV: 1.18 to 1.57) were lower than their corresponding DoTs at 152.62 to 241.63 and 12.26 to 16.41. The results demonstrated that it is necessary to consider and compare their DoTs and OAVs simultaneously on evaluating the contribution of flavor compounds in Baijiu. Practical Application : Sensory evaluation of threshold values of various flavor compounds could be significantly affected by their existing matrix. Most of the published results of the flavor threshold value of compounds were determined from the matrix such as beer, whiskey, red wine, rather than Chinese Baijiu. The results of this work not only could provide valuable information for flavor studies of Chinese Baijiu but also give useful information for the Baijiu industry to quality control.

Journal of Food Science 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

Yu, Yamin published the artcileOptimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) method for oral aroma compounds monitoring of Baijiu, Application In Synthesis of 123-29-5, the main research area is Baijiu aroma solid microextraction GC MS optimization; 1-Octen-3-ol (PubChem CID: 18827); 2,3,5-Trimethylpyrazine (PubChem CID: 26808); Aroma type; Baijiu; Ethyl acetate (PubChem CID: 8857); Ethyl hexanoate (PubChem CID: 31265); GC×GC-TOFMS; Oral aroma; SPME; β-Phenylethanol (PubChem CID: 6054).

The “”after-odor”” is essential to the quality and consumer preference of Baijiu. An intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC x GC-TOFMS) was developed for oral aroma compounds monitoring of Baijiu. The extraction time, sip volume and rinse time were 120 s, 5 mL, and 10 s, resp. The procedure showed good performances at concentrations of 1.56μg/L-1500 mg/L for different aroma compounds of Baijiu (most R2 > 0.9). Furthermore, the optimized procedure detected 85 aroma compounds with different chem. structures and provided good representations of the light, strong, soy sauce and mix aroma type Baijiu’s oral aroma profiles. Principal component anal.’s (PCA) cumulative interpretation rate was 72.42%. The acceptable performance of this procedure can be combined with dynamic sensory evaluation to improve the quality of the Baijiu aroma.

Food Chemistry published new progress about Baijiu. 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