Category: 140-11-4

Simon Amoikon, Tiemele Laurent published the artcileA study on the potential of yeasts isolated from palm wines to produce flavouring compounds, Formula: C9H10O2, the main research area is Saccharomyces Debaryomyces palm wine synthetic flavouring agent.

Despite the increasing importance of palm wines as a key element in Ivorian socio-cultural practices, and the high involment of yeasts in the production of these beverages, no studies have been devoted to aroma production of yeasts and their potential uses in biotechnol. applications. In this work, aroma profiles of 20 non pathogenic yeast strains (11 from raffia and 9 from ron, representing 13 species) among the 21 yeasts isolated were established using HS-SPME-GC/MS anal. A total of 50 Volatile Organic Compounds (VOCs) produced by these yeasts were identified and grouped into five main families, namely higher alcs., aldehydes, ketones, organic acids and esters. Among these VOCs, esters were the most abundant (28 compounds). Some strains produced specific compounds of technol. interest which could be used for diverse applications, such as beverages, ice creams, baked goods and desserts and synthetic flavouring ingredient. Among them, Hanseniaspora jakobsenii CLIB 3083 produced the highest number of VOCs.

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Zhang, Rong published the artcileEffect of PLA/PBAT antibacterial film on storage quality of passion fruit during the shelf-life, Safety of Benzyl acetate, the main research area is Passiflora fruit shelf life PLA PBAT antibacterial blend film; PLA/PBAT antibacterial films; passion fruit; storage quality.

In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20°C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food.

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Lee, Yee Eun published the artcileEffect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef, Name: Benzyl acetate, the main research area is Penicillium candidum nalgiovense dry aged beef; Dry aging; Mixed starter culture; Penicillium candidum; Penicillium nalgiovense; Starter culture.

This study was designed to investigate the effect of starter culture on the improvement of physicochem. and sensory properties of dry-aged beef. Penicillium nalgiovense and Penicillium candidum were used as single starter cultures and mixed suspensions (1:1) to determine the effect of mixed starter culture. Starter cultures were spray-inoculated on the surface of beef samples, and samples were dry-aged for 0, 7, 10, 14, and 21 days. Dry-aged samples were then analyzed for microbial population, physicochem. properties (pH, water content, and color), proteolytic activity on sarcoplasmic and myofibrillar proteins, and flavor compounds (free amino acids, nucleotides, and volatile compounds). The microbial activities of starter cultures affected the physicochem. traits and enhanced sensory quality. Penicillium candidum particularly influenced proteolytic activity and volatile compounds, whereas P. nalgiovense affected free amino acid and nucleotide content, with the most significant effect on day 7. Combination of the two strains resulted in different patterns when compared to the single strains. Therefore, the inoculation of mold starter cultures significantly affected the physicochem. properties and improved the sensory qualities of dry-aged beef, and the effect differed between single and mixed strains.

Food Microbiology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Name: Benzyl acetate.

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

Kesbic, Osman Sabri published the artcileEffects of juniper berry oil on growth performance and blood parameters in common carp (Cyprinus carpio), Related Products of esters-buliding-blocks, the main research area is Cyprinus blood juniper berry oil growth performance.

In this study the effects of com. juniper berry oil (JBO) as a feed additive in diets for common carp (Cyprinus carpio) was investigated in terms of growth performance, feed utilization and blood parameters. The exptl. diets were prepared to contain JBO at rate of 0 (JBO-0), 5 (JBO-5) and 10 (JBO-10) ml/kg. Common carps (3.07 ± 0.15 g) were fed with test diets for a period of 60 days in 40-L aquariums of triplicate groups. The feeding experiment revealed that JBO groups showed significantly better growth performance and feed utilization compared with the control group (JBO-0) (p < 0.05). No significant effect was observed on Hb amount, hematocrit ratio and consequential erythrocyte indexes (p > 0.05). In the JBO groups, serum cholesterol, triglyceride, glutamic-pyruvic transaminase and alk. phosphatase levels decreased significantly (p < 0.05). In contrast, the total protein level showed a significant increase, while glucose, albumin and lactate dehydrogenase levels did not present any significant variation (p > 0.05). Therefore, dietary addition of 5 mL/kg JBO promoted fish growth and pos. influenced the blood parameters in common carps.

Aquaculture Research published new progress about Albumins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

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

Zhou, Qi published the artcileComparative Study of the Petal Structure and Fragrance Components of the Nymphaea hybrid, a Precious Water Lily, COA of Formula: C9H10O2, the main research area is Nymphaea petal microstructure fragrance volatile compound; HS-SPME-GC-MS; Nymphaea hybrid; microstructure; multivariate analysis; volatile compounds.

Nymphaea hybrid, a precious water lily, is a widely-cultivated aquatic flower with high ornamental, economic, medicinal, and ecol. value; it blooms recurrently and emits a strong fragrance. In the present study, in order to understand the volatile components of N. hybrid and its relationship with petals structure characteristics, the morphologies and anatomical structures of the flower petals of N. hybrid were investigated, and volatile compounds emitted from the petals were identified. Scanning and transmission electron microscopy were used to describe petal structures, and the volatile constituents were collected using headspace solid-phase microextraction (HS-SPME) fibers and analyzed using gas chromatog. coupled with mass spectrometry (GC-MS). The results indicated that the d. and degree of protrusion and the number of plastids and osmiophilic matrix granules in the petals play key roles in emitting the fragrance. There were distinct differences in the components and relative contents of volatile compounds among the different strains of N. hybrid. In total, 29, 34, 39, and 43 volatile compounds were detected in the cut flower petals of the blue-purple type (Nh-1), pink type (Nh-2), yellow type (Nh-3) and white type (Nh-4) of N. hybrid at the flowering stage, with total relative contents of 96.78%, 97.64%, 98.56%, and 96.15%, resp. Analyses of these volatile components indicated that alkenes, alcs., and alkanes were the three major types of volatile components in the flower petals of N. hybrid. The predominant volatile compounds were benzyl alc., pentadecane, trans-α-bergamotene, (E)-β-farnesene, and (6E,9E)-6,9-heptadecadiene, and some of these volatile compounds were terpenes, which varied among the different strains. Moreover, on the basis of hierarchical cluster anal. (HCA) and principal component anal. (PCA), the N. hybrid samples were divided into four groups: alcs. were the most important volatile compounds for Nh-4 samples; esters and aldehydes were the predominant volatiles in Nh-3 samples; and ketones and alkenes were important for Nh-2 samples. These compounds contribute to the unique flavors and aromas of the four strains of N. hybrid.

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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

Chen, Kai published the artcilePredominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters, Safety of Benzyl acetate, the main research area is Gliocephalotrichum Sordariales Candida Issatchenkia fermentation wine; Greengage; Microbiota; Non-Saccharomyces yeast; Plasmolysis; Spontaneous fermentation; Volatile compounds.

Greengage wine is a popular drink in Southeast Asia. Salt maceration and sugar addition in traditional fermentation caused plasmolysis of greengage skin cell. In this case, the development of indigenous microbiota can use the nutrition of exosmosis of cell tissue fluid. The result of high-throughput sequencing technol. indicated the non-Saccharomyces yeasts dominated the entire process of traditional fermentation Key yeast genera, such as Gliocephalotrichum, Sordariales, Candida and Issatchenkia were identified, a dynamic non-Saccharomyces yeast community was spontaneously formed and highly correlated to the evolution of volatile compounds of greengage wine, such as monoterpenes, C13-norisoprenoids, Et esters and ethylphenols. Yeast glycosidases released nonvolatile aroma precursors into free form, which contributed to the aroma profile with strong flowery and fruity flavor in greengage wine. Moreover, a bacteria genus of Gordonia performed significant correlations to the development of characteristic volatiles at the beginning of primary fermentation

Food Research International published new progress about 18S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Hanula, Monika published the artcileHydrogel Emulsion with Encapsulated Safflower Oil Enriched with Acai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions, Formula: C9H10O2, the main research area is hydrogel emulsion encapsulated safloweroil acai extract beef burgers storage; encapsulation; fat substitute; konjac; linseed flour; lipid oxidation; volatile compounds.

This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract The influences of the fat substitute on the chem. (TBARS, fatty acids, and volatile compounds profile) and phys. (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 ± 1°C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of acai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with açai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.

Molecules published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Chen, Hu published the artcileEffects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine, Quality Control of 140-11-4, the main research area is spontaneous fermentation microbial succession volatile compound Petit Verdot wine.

Petit Verdot is widely used in blend wines but only few studies focus on the effect of microorganisms on the aroma formation of its monovarietal wine. This study explored the correlation between microorganisms and aromas during spontaneous fermentation (SF) and inoculated fermentation (IF). The changes of volatile compounds and microbial succession during the wine fermentation were monitored by HS-SPME-GC-MS and HTS. The results showed that SF resulted wines with more aromatic and regional characteristics because of significantly higher content and varieties of higher alcs., acetate esters and C6 compounds, thus highlighting the ′floral′ and ′fruity′ characteristics of Petit Verdot wine. The PCA and OPLS-DA showed that there were significant differences in aromas and microorganisms under SF, and IF, while correlations between them were established by OPLS and Spearman (VIP >1, P < 0.05). Among them, four unique core bacteria in SF were pos. correlated (P < 0.05) with four important higher alcs. and most of the esters. Non-Saccharomyces in SF were pos. correlated (P < 0.01) with C6 compounds Therefore, SF had a potential application prospect for improving wine flavor and provided a reference for further understanding the role of microorganisms in the formation of aroma compounds LWT--Food Science and Technology published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Quality Control of 140-11-4.

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

Munoz-Gonzalez, Rodrigo published the artcileElucidation of antimicrobial and antioxidant activities of selected plant-based mayonnaise-derived essential oils against lactic acid bacteria, Computed Properties of 140-11-4, the main research area is antimicrobial antioxidant lactic acid.

There is significant growth in the market for plant-based products at the com. level in recent times. One of the biggest challenges of this industry is to find consumer-approved natural preservatives that can control the microorganism proliferation found in plant-based products. In this study, we investigated the antimicrobial and antioxidant activities of several essential oils against Lactobacillus parabuchneri, a lactic acid bacterium found in plant-based mayonnaise. We show that the oregano-derived essential oil had the highest in vitro and in food antimicrobial activity against L. parabuchneri and had minimal impact on the organoleptic properties of mayonnaise. Physicochem. anal. of the oils revealed volatile compounds to be the most prominent ingredients. Addnl., the clove and cinnamon essential oils showed the highest antioxidant activity, which could be attributed to their degrees of phenolic content. These results collectively indicated the potential application of essential oils as preservatives for plant-based mayonnaises. Novelty impact statement : The market for plant-based products is growing sustained and consumers are increasingly concerned with quality and demand clean labeling. The present research shows an alternative based on essential oils for the control of lactic acid bacteria in mayonnaise-like dressings to avoid deterioration and offer a clean label.

Journal of Food Processing and Preservation published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

Wang, Pengjie published the artcileChanges in Non-Volatile and Volatile Metabolites Associated with Heterosis in Tea Plants (Camellia sinensis), Category: esters-buliding-blocks, the main research area is Camellia heterosis metabolome; Camellia sinensis; heterosis; hybrid; volatiles; widely targeted metabolomics.

Heterosis or hybrid vigor is extensively used in plant breeding. However, the contribution of metabolites to heterosis is still elusive. Here, we systematically identified the non-volatile and volatile metabolites of two hybrids and their parents in Camellia sinensis. The metabolomics anal. showed prevalent non-additive accumulation in hybrids, among which the non-additive nucleotides, alkaloids, organic acids, and tannins contribute to the pos. heterosis of hybrids, including typical inosine, guanosine, adenosine, caffeine, succinic acid, adipic acid, xylonic acid, and gallic acid. The catechins and free amino acids in hybrids showed neg. heterosis compared to its maternal cultivar TGY. Furthermore, the significant accumulation of non-additive terpenes combined with the mild heterosis of other types of volatiles contributes to the aroma of tea plant hybrids. The genetics of volatiles from different parents affect the aroma of hybrids processed into oolong tea. The comprehensive heterosis of these non-additive metabolites may play an important role in the formation of desirable breeding traits for hybrids. Our results provide insights into the utilization of heterosis breeding and the regulation of heterosis metabolites in tea plants.

Journal of Agricultural and Food Chemistry published new progress about Alkaloids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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