Category: 2198-61-0

Influence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines was written by Roldan, Ana M.;Sanchez-Garcia, Fini;Perez-Rodriguez, Luis;Palacios, Victor M.. And the article was included in Foods in 2021.Quality Control of Isopentyl hexanoate The following contents are mentioned in the article:

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of com. yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial anal. were determined The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odor activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Quality Control of Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Quality Control of Isopentyl hexanoate

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

Exploring the volatile profile of whiskey samples using solid-phase microextraction Arrow and comprehensive two-dimensional gas chromatography-mass spectrometry was written by Ferracane, Antonio;Manousi, Natalia;Tranchida, Peter Q.;Zachariadis, George A.;Mondello, Luigi;Rosenberg, Erwin. And the article was included in Journal of Chromatography A in 2022.Quality Control of Isopentyl hexanoate The following contents are mentioned in the article:

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. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Quality Control of Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Quality Control of Isopentyl hexanoate

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

Changes in the aroma characteristics during the different processes of dry Cabernet Sauvignon wine production was written by Guo, Yingying;Zhang, Yancong;Yu, Ran;Wang, Fang;Wang, Wei;Zhang, Dai;Zhang, Jun. And the article was included in European Food Research and Technology.Application of 2198-61-0 The following contents are mentioned in the article:

Wine contains a multitude of volatile and non-volatile compounds The sensory characteristics of wine are strongly influenced by the volatile aromas. In this study, we used headspace solid-phase micro-extraction (HS-SPME) and gas chromatog. mass spectrometry (GC-MS) to analyze the Cabernet Sauvignon Grape samples obtained from Ningxia (China) processed by drying, winemaking, and aging, resp. Thirty-seven compounds that significantly influenced the wine aroma characteristics were analyzed quant. Results showed a close correlation of grape or wine volatile components with the flavor characteristics. 16, 29, and 32 aroma compounds were characterized during the drying, fermentation, and aging processes, resp. Drying of Cabernet Sauvignon decreased fruity aromas but enhanced herbaceous and caramel aromas. After fermentation, the aroma component showed substantial increase, with more pronounced caramel, floral, and fruity characteristics in the wine. The aging process decreased the aroma content, but there appeared to be a pos. influence on the formation of aging aromas, such as furfuryl alc., furfural, and 5-methylfurfural. The aging process not only directly altered the general composition of wine, but also showed a pos. influence on sensory properties. These findings shed new light on the mechanism of wine drying, fermentation, and aging process, which can help improve wine characteristics. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application of 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Application of 2198-61-0

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

Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams was written by Abouelenein, Doaa;Mustafa, Ahmed M.;Angeloni, Simone;Borsetta, Germana;Vittori, Sauro;Maggi, Filippo;Sagratini, Gianni;Caprioli, Giovanni. And the article was included in Molecules in 2021.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC-MS method, in addition to anal. of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03-96.88% of the total volatile compositions Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were Et hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45°C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcs. in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0HPLC of Formula: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.HPLC of Formula: 2198-61-0

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

Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu was written by Zhang, Xiao-Juan;Meng, Lian-Jun;Lu, Zhen-Ming;Chai, Li-Juan;Wang, Song-Tao;Shi, Jin-Song;Shen, Cai-Hong;Xu, Zheng-Hong. And the article was included in LWT–Food Science and Technology in 2021.Category: esters-buliding-blocks The following contents are mentioned in the article:

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. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Category: esters-buliding-blocks).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Category: esters-buliding-blocks

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

Assessing Volatiles in Three Chinese Dwarf Cherry Cultivars during Veraison and Maturation Using Headspace-Solid Phase Microextraction with Gas Chromatography-Mass Spectrometry was written by Cui, Qingyu;Ye, Liqin;Guo, Chang-e;Li, Weidong. And the article was included in ACS Omega in 2020.Recommanded Product: 2198-61-0 The following contents are mentioned in the article:

Chinese dwarf cherry is a native shrub in northwest China with a rich and unique fruit aroma. This study aims to determine the changes in volatile profiles during the maturation period, which provides a theor. basis for the optimal harvest times and the breeding of aroma-rich varieties. The variation in the production of 164 volatile compounds from three Chinese dwarf cherry cultivars, namely, “Jing’ou 1”, “Jing’ou 2”, and “Jing’ou 3”, were investigated by headspace-solid phase microextraction (HS-SPME)-GC-MS. These volatiles mainly constituted alcs., carbonyls, esters, terpenoids, and hydrocarbons. Their maturation process could be divided into three stages, namely prophase, metaphase, and anaphase. Prophase contained an abundance of hydrocarbons and carbonyls, primarily benzaldehyde being dominant among all volatiles. During metaphase, volatiles remained at a low level of abundance and diversity. Anaphase coincided with full maturation and was associated with esters and terpenoids; in particular, “Jing’ou 3” presented more compound diversity and a high level of acetate esters. The periods including the week prior to veraison and the week during maturation were particularly critical in volatile formation in Chinese dwarf cherries. This study reveals that the low level or lack of hexanal might be one of the distinctive characteristics separating Chinese dwarf cherries from other Cerasus or Rosaceae fruits. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Recommanded Product: 2198-61-0

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

Role of Lactobacillus plantarum with antioxidation properties on Chinese sausages was written by Mei, Lin;Pan, Dongmei;Guo, Tingting;Ren, Haojie;Wang, Li. And the article was included in LWT–Food Science and Technology in 2022.Electric Literature of C11H22O2 The following contents are mentioned in the article:

Excessive protein and lipid oxidation can lead to the deterioration of sausage quality, especially flavor. Functional starter culture increases their attractiveness through sensory qualities and a potential healthpromoting effect. It was investigated that Lactobacillus plantarum (L.plantarum) strains with antioxidation properties effected on the flavor and oxidation of fermented sausage in the study. The group treated with natural fermentation was used to as control (control group). Results showed that P3 and P3-M2 had the ability of reducing lipid and protein oxidation during fermentation The increase of lipoxygenase activity and thiobarbituric acid reactive substances (TBARs) values were retarded. Sulfhydryl group contents were significantly higher than those in the control. Furthermore, changes in protein bands were confirmed with the less protein oxidation with P3-M2 than P3 and the control. Accordingly, strain P3 and P3-M2 significantly enhanced the types and relative contents of esters after fermented, indicating that strain P3 and P3-M2 contributed to the production of flavor substances. These results revealed that L.plantarum strains with antioxidation properties were a promising approach in inhibiting lipid and protein oxidation of Chinese sausage, maintaining the stable natural structure of protein, simultaneously improve the quality of sausage and promote the sausage to form a better flavor. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Electric Literature of C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Electric Literature of C11H22O2

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

Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA was written by Wang, Qi;Liu, Kunyi;Liu, Linlin;Zheng, Jia;Chen, Tao;Chen, Fei;Li, Pingping;Zhang, Meng;Shen, Xiaojing. And the article was included in Food Research International in 2021.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:

As the main raw material for com. Wuliangye-flavor liquor, Wuliangye-flavor raw liquor (WFRL) plays an important role in the formation of flavor components. Aroma components and microbial community diversity of 4 WFRLs produced by the same fermenting cellar were investigated by headspace solid phase microextraction, liquid-liquid microextraction combined gas chromatog.-mass spectrometry and phospholipid fatty acid fingerprint method. Results indicated that a total of 75 aroma components were identified, including 39 esters, 11 alcs., 9 acids, 7 aldehyde, 5 ketones and 4 others, whereas esters were dominant for the samples (67.49%). Meanwhile, Gram-pos. bacteria (G+) and aerobe in the fermenting cellar increased gradually from top to bottom, compared with Gram-neg. bacteria (G-), anaerobe and fungi showed the opposite trend. Furthermore, 4 WFRLs could be distinguished according to 13 differential aroma components (VIP > 1, P < 0.05). Whereas, the differential aroma components were pos. correlated with G-, anaerobe and fungi, but neg. correlated with G+ and aerobe. In particular, 4 key esters including Et caproate, Et acetate, Et butyrate and Et lactate that determine the grade of WFRL were pos. correlated with anaerobe and fungi. Therefore, the results can be used as a reference to understand the correlation between aroma components and microbial communities in different quality grades of WFRL. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0HPLC of Formula: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.HPLC of Formula: 2198-61-0

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

Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines was written by Li, Shiqi;Bi, Pengfei;Sun, Nan;Gao, Zhiyi;Chen, Xiaowen;Guo, Jing. And the article was included in Journal of Food Composition and Analysis in 2022.Reference of 2198-61-0 The following contents are mentioned in the article:

To improve the functional properties and flavor complexity of kiwi wine using different non-Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochem. and sensorial profiles of the wines were evaluated. The evolution of cells showed that non-Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component anal. (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of Et esters (Et hexanoate, Et heptanoate, Et decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, Et butyrate, Me butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Reference of 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Reference of 2198-61-0

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

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem was written by He, Guiqiang;Huang, Jun;Wu, Chongde;Jin, Yao;Zhou, Rongqing. And the article was included in Food Research International in 2020.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

We therefore propose the directional bioturbation for microbiota regulation and metabolites production in food fermentation Here, we revealed the bioturbation effect of fortified Daqu on microbial community based on taxonomic composition, co-occurrence network, and metabolic potential, using Chinese strong-flavor liquor fermentation as a microecosystem. According to principal coordinate anal., microbial communities were obviously influenced by the bioturbation of fortified Daqu. More specifically, bioturbation increased the abundances of Caproiciproducens, Clostridium, Aspergillus, Candida, Methanobacterium, and Methanosarcina, while decreased that of Lactobacillus. Meanwhile, higher abundances of most genes that encoding enzymes involved in interspecies hydrogen transfer between hexanoic acid bacteria and methanogens were observed in the bioturbated ecosystem by PICRUSt approach. Addnl., co-occurrence anal. showed that bioturbation increased the diversity and complexity of interspecies interactions in microecosystem, which contributed to higher production of flavor metabolites such as hexanoic acid, Et hexanoate, and hexyl hexanoate. These results indicated that the bioturbation of fortified Daqu is feasible for flavor metabolism by interspecies interactions of functional microbiota in liquor fermentation Taken together, it is of great importance for regulating Chinese liquor and even other foods fermentation by bioturbation. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Recommanded Product: Isopentyl hexanoate

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