Category: 123-29-5

Zhu, Jian Cai published the artcileCharacterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value, Computed Properties of 123-29-5, the main research area is sulfur nitrogen compound Lang baijiu GC MS FPD NPD; Flame photometric detection; Gas chromatography-olfactometry; Lang baijiu; Nitrogen phosphorus detector; Stir bar sorptive extraction.

The volatile compounds in three Lang baijiu (“”Honghualangshi, Y1″”, “”Langjiulangge, Y2″”, and “”Laolangjiu, Y3″”) were identified by GC-O, GC-MS, flame photometric detection (FPD), and nitrogen phosphorus detector (NPD) with the aid of stir bar sorptive extraction (SBSE). The results showed that a total of 60, 62, and 61 compounds with aroma contribution were present in samples Y1, Y2, and Y3, resp. The results indicated that 2-methyl-3-furanthiol (OAV: 20-30), 3-mercaporhexyl acetate (OAV: 13-20), β-damascenone (OAV: 30-57), (E)-2-nonenal (OAV: 9-22), heptanal (OAV: 4-13), hexanal (OAV: 9-12) and 2-isopropyl-3-methoxypyrazine (OAV: 4-14) contributed to the aroma of Lang baijiu. Finally, six compounds (Et hexanoate, 2-methyl-3-furanthiol, (E)-2-decenal, guaiacol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine) with different OAVs were used to determine the effect on the threshold of aromatic reconstitution (AR). It can be seen that Et hexanoate, 2-methyl-3-furanthiol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine could significantly decrease the threshold of AR. The possible reason was that these four compounds had synergistic effects with the aroma compounds in AR. Compared to Et hexanoate and 2-methyl-3-furanthiol, the threshold of AR had a slight difference in the presence of (E)-2-decenal in AR. After the addition of guaiacol, the threshold value of AR was significantly increased, indicating a masking effect between guaiacol and the original aroma compounds in AR.

Food Research International published new progress about Baijiu. 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

Huang, Mingquan published the artcileStructural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds, Recommanded Product: Ethyl nonanoate, the main research area is sesame flavor Baijiu tetrapeptide aroma compound; Binding mode; Chinese Sesame flavor-type Baijiu; HPLC-Q-TOF-MS; Interaction; Peptides.

The small mols. in Chinese Baijiu have been widely reported, but there is little information on peptides since their low concentrations A tetrapeptide, Asp-Arg-Ala-Arg (DRAR), was newly identified from Jingzhi Sesame flavor-type Baijiu (SFTB) by high-performance liquid chromatog. and quadrupole-time-of-flight-mass spectrometry (HPLC-Q-TOF-MS) with a concentration of 13.159 ± 0.202 μg/L (P > 0.05). Interactions between DRAR and volatile compounds were characterized using headspace solid-phase micro-extraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS), and the results indicated that DRAR could suppress the volatility of aroma compounds by 0.09-39.02 %, especially with respect to esters and alcs. The involved binding modes of DRAR with esters or alcs. in 46% ethanol/water solutions (volume/volume) were resp. determined by UV absorption spectroscopy. According to the Van’t Hoff equation, the thermodn. parameters (for DRAR – esters complex, ΔH = -34.7 KJ mol-1, ΔS = -66.4 J mol-1 K-1 and for DRAR – alcs. complex, ΔH = -40.8 KJ mol-1, ΔS = -91.8 J mol-1 K-1) indicated that hydrogen bonds and van der Waals forces played major roles in stabilizing the DRAR-esters and DRAR-alcs. complexes. This study will help us to further understand the interaction mechanisms between aroma compounds and peptides, and the important role of peptides on the quality of Chinese Baijiu.

Food Research International published new progress about Baijiu. 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

Tang, Ke published the artcileAroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA, Napping and GC-O analysis, COA of Formula: C11H22O2, the main research area is Vitis wine aroma QDA Napping gas chromatog olfactometry China.

Abstract: Loess Plateau is a new rapidly developing wine region in China, but wine style from this region is rarely studied. The aroma typicalies and differences of Cabernet Sauvignon wines between Loess Plateau and other three main regions (Shandong, Ningxia and Xinjiang) in China were comprehensively analyzed by Quant. Descriptive Anal. (QDA), Napping and Gas Chromatog.-Olfactometry (GC-O) anal. Results showed that differences existed between wines from Loess Plateau and other three regions in China based on their aroma characteristics. The results of QDA and Napping revealed that wines from Loess Plateau had richer fruity aroma, especially the typical hawthorn aroma. A similar result showed that the fruity compounds had higher flavor dilution factors in wines from Loess Plateau by aroma extract dilution anal. Identified by GC-O and gas chromatog.-mass spectrometric, Et butanoate, isoamyl formate and Bu acetate were key compounds for the fruity aroma of wines from Loess Plateau.

European Food Research and Technology published new progress about Baking. 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

Boscaino, Floriana published the artcileImpact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds, Application of Ethyl nonanoate, the main research area is Saccharomyces Metschnikowia Aglianico wine volatile; Aglianico wine; Metschnikowia fructicola; S. cerevisiae; Volatile compounds.

Non-Saccharomyces yeasts are metabolically active during grape must fermentations and can contribute with enzymes and metabolites to enhance the complexity and to define the final wine aroma. Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the art strategy to improve wine composition and/or wine sensory properties. The present paper deals with the new yeast strains of Metschnikowia fructicola and S. cerevisiae, that were selected as representatives of the yeast microbiota isolated from grapes and grape juice of Aglianico cultivar. S. cerevisiae was utilized both as single strain starter and in combination with M. fructicola in exptl. fermentations of Aglianico must. The dynamic of yeast populations was evaluated during the fermentation process analyzing the wine volatile compounds profile. The volatile compounds were identified by SPME-GC/MS. The results, showed that the multiple indigenous yeast starter was able to modulate the volatile compounds profiles and improve the aromatic complexity of wine, with a higher content of esters and terpenes.

Journal of Food Science and Technology (New Delhi, India) published new progress about Almond. 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

Park, Jong-Beom published the artcileDevelopment of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju, Name: Ethyl nonanoate, the main research area is Saccharomyces temperature flavor yakju Korea.

Yakju, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented yakju can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in yakju, strains with strong resistance to low temperatures and excellent production of volatile aromatic compounds were screened from indigenous fruits (grape, persimmon, plum, aronia, wild grape) and nuruk in Korea. One Saccharomyces cerevisiae and three non-Saccharomyces strains were finally screened, and yakju was fermented at 15°C through mono/co-culture. The anal. of volatile aromatic compounds showed that S. cerevisiae W153 produced 1.5 times more isoamyl alc. than the control strain and reduced the production of 2,3-butanediol by a third. Similarly, a single culture of Pichia kudriavzevii N373 also produced 237.7 mg/L of Et acetate, whereas Hanseniaspora vineae G818 produced ∼11 times greater levels of 2-phenethyl acetate than the control. Alternatively, Wickerhamomyces anomalus A159 produced 95.88 mg/L of Et hexadecanoate. During principal component anal., we also observed that the co-culture sample exhibited characteristics of both volatile aroma compounds of the single cultured sample of each strain. Our results suggest that yakju with unique properties can be prepared using various non-Saccharomyces strains.

Fermentation published new progress about Aronia. 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

Lasekan, Ola published the artcileCharacterization of the key aroma compounds in three types of bagels by means of the sensomics approach, SDS of cas: 123-29-5, the main research area is bagels aroma compound sensomics; Aroma-active compounds; Bagel; Cold fermentation; Sensomics approach.

To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution anal. (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) resp. Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2-1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent anal. of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin resp. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds Addnl., acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. While the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes.

BMC Chemistry published new progress about Bagels. 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

Fan, Qian published the artcileCharacterization of key aroma compounds in Laobaigan Chinese Baijiu by GC×GC-TOF/MS and means of molecular sensory science, Application of Ethyl nonanoate, the main research area is aroma compound laobaigan baijiu GCTOFMS analysis.

Laobaigan (LBG) Baijiu is recognized as one of the famous Chinese liquors due to its unique flavor characteristics. However, its key aroma-active volatiles are still unknown. In this study, 414 volatile chems. in the LBG Baijiu were initially detected by comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC×GC-TOF/MS). Then, 52 of them were determined by sample dilution anal. (SDA) for screen of aroma-active compounds Based on their odor-activity values (OAVs) that were determined by the external standard method performed on the GC×GC-TOF/MS, 32 volatile compounds were further recognized as important odorants, which were reconstituted to simulate and validate the aroma profile of the LBG Baijiu. Moreover, omission experiments were conducted to corroborate the importance of key odorants. As a result, nine aroma compounds were finally confirmed as the key aroma-active compounds of the LBG Baijiu.

Flavour and Fragrance Journal 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 of Ethyl nonanoate.

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

Wang, Zhen published the artcileCharacterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis, Recommanded Product: Ethyl nonanoate, the main research area is odorant baijiu storage flavor sensory; GC-O-MS; Light-flavor Baijiu; Niulanshan Baijiu; Recombination and omission; Sensory omics analysis.

Niulanshan Baijiu (NLS) is a light-flavor Baijiu (LFB) with a long history. The aroma-active compounds in six NLSs with different storage years were analyzed using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), coupled with Osme and aroma extraction dilution anal. (AEDA). A total of 59 odorants were identified, 5 odorants of them were, for the first time, identified as aroma-active compounds of LFB. After quantifying and calculating their odorant activity values (OAVs), 34 compounds had OAVs > 1, and the recombination and omission experiments further confirmed that Et acetate, Et acrylate, Et 2-methylbutyrate, γ-nonalactone, Et isovalerate, Et butyrate, isoamyl acetate, Et caprylate, Et valerate, 3-methylbutanal, β-damascenone, and geosmin have important contributions to the aroma of NLS. One-way ANOVA anal. further found that the contents of key odorants in NLS stored for four to five years were relatively stable. This study provides an important reference for product quality control in NLS.

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, Recommanded Product: Ethyl nonanoate.

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

Lu, Hao-Cheng published the artcileReducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines, Synthetic Route of 123-29-5, the main research area is grapevine metabolite environment global warming climate change; 1-LR1, distal leaf removal at the beginning of véraison in the same vines across vintages; 1-LR2, distal leaf removal at post-véraison in the same vines across vintages; 2-LR1, distal leaf removal at the beginning of véraison in new vines of each vintage; 2-LR2, distal leaf removal at post-véraison in new vines of each vintage; Aroma compounds; Carry-over effect; Distal leaf removal; GC–MS, gas chromatography-mass spectrometry; GDD, growing degree days; Global warming; HS-SPME, headspace solid phase microextraction; LR1, distal leaf removal at the beginning of véraison; LR2, distal leaf removal at post-véraison; Microclimate; OAV, odor activity values; Vintage.

The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate change. Herein, distal leaf removal was applied in semi-arid Xinjiang to adjust the source to sink ratio of grapevines for three consecutive years (2018-2020). The grape-derived volatiles showed high correlations with specific climate factors such as temperature changes in the growth period. Results showed that distal leaf removal increased the solar radiation reaching the clusters in the first few days after applying LR treatments while not affecting the temperature The improvement in fruity and floral aroma intensity by distal leaf removal was founded not only in grape metabolites but also in wines. Moderate cluster exposure brought by distal leaf removal was beneficial for the accumulation of isoprenoids, which therefore increased the fruity and floral intensity of wines. The carry-over effect did not show in consecutively defoliated vines among vintages regarding the wine aroma profile.

Food Chemistry: X published new progress about Climate. 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

Arnold, Robert J. published the artcileAssessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey, Name: Ethyl nonanoate, the main research area is corn bourbon whiskey flavor alc yield Texas.

The whiskey industry is dominated by whiskey styles with recipes that contain corn as the primary grain. However, little research has been conducted to investigate whiskey specific distinctions arising from different corn varieties and growing environments (i.e. terroir). Further, no studies have investigated the aroma or flavor impacts of different varieties and terroirs. Here, three different commodity yellow dent hybrid corn varieties were grown on different farms in Texas, spanning from the Texas Panhandle to the Mexico-United States border. Using novel small-batch mashing techniques, a newly developed new-make (i.e. unaged whiskey, immediate byproduct of distillation) bourbon sensory lexicon, a trained sensory panel, high-performance liquid chromatog., and gas chromatog.-mass spectrometry/olfactometry (GC-MS/O), we report for the first time a method for evaluating sample effects on alc. yield and flavor in new-make bourbon whiskey. We discover that variety, terroir and their interactions, previously ignored, can substantially affect valuable sensory aspects of whiskey, suggesting the importance of scientifically evaluating corn genetics and agronomy for developing better whiskey. Excitingly, our data suggest milled corn with higher levels of benzadehyde, readily measured by GC-MS/O, correlates with improved sensory aspects of distillate, which must be expensively evaluated using a trained human sensory panel.

PLoS One published new progress about Density. 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