Category: 2198-61-0

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice was written by Markkinen, Niko;Laaksonen, Oskar;Yang, Baoru. And the article was included in European Food Research and Technology in 2021.Formula: C11H22O2 The following contents are mentioned in the article:

Malolactic fermentation using sea buckthorn (Hippophae rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with L-malate had little or no impact on biomass production Volatile profile of sea buckthorn juice was analyzed with HS-SPME-GC-MS before and after fermentation A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcs. with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation Juices fermented with DSM 1055 had the highest acid and alc. content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Formula: C11H22O2).

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. 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.Formula: C11H22O2

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

Classification of Fish Sauce Origin by Means of Electronic Nose Fingerprint and Gas Chromatography-Mass Spectrometry of Volatile Compounds was written by Fu, Ao;Mei, Huanchun;Zhou, Hong;Zhao, Li;Yuan, Meilan;Jiang, Yong. And the article was included in Current Analytical Chemistry in 2020.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:

The aims of this paper are to introduce a method to classification of fish sauce origin by means of electronic nose fingerprint and gas chromatog.- mass spectrometry of volatile compounds and the two artificial neural networks are used to predict the origins of fish sauce. Methods: Headspace sampling-solid phase microextraction combined with gas chromatog.-mass spectrometric anal. and electronic nose were used to analysze volatile compounds in different origins of fish sauce, and these dates predicted the origins of fish sauce by artificial neural networks. Results: 94 volatile compounds were identified by Automatic mass spectral deconvolution and identification system, out of which 44 are from Guangdong, 53 from our laboratory, 51 from Vietnam, 47 and 45 from Thailand. Then electronic nose was applied to identify the origin of fish sauce, and the data were analyzed using principal component anal. and load anal. Lastly, two artificial neural networks are used to predict the origins of fish sauce, and the accuracy rates of radial basis and gradient descent both are 93.33%. Conclusion: That illustrates that we can provide a quick method to distinguish fish sauce products of different origins. These results indicated that the combinations of multiple anal. and identification methods could make up the limitations of a single method, enhance the accuracy of identification, and provide useful information for product development. 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, including apples, durians, pears, bananas, pineapples, and strawberries. 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

Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine was written by Lu, Yao;Sun, Fei;Wang, Wenxiu;Liu, Yaqiong;Wang, Jie;Sun, Jianfeng;Mu, Jianlou;Gao, Zhe. And the article was included in LWT–Food Science and Technology in 2020.Recommanded Product: 2198-61-0 The following contents are mentioned in the article:

‘Marselan is a promising wine grapevine with unique qualities, studies on its introduction and characteristics have never stopped. However, little is known about the fermentation process of ‘Marselan wine. In this study, we compared industrial-scale spontaneous (SMF) and inoculated (IMF) fermentation processes on the succession of microbial community and the change in volatile compounds and predicted their correlations. SMF could ferment ‘Marselan to dry red wine with alc. content of 13.37% ± 0.76% (volume/volume) in 10 days and enhance the total concentration and odor activity values (OAVs) of volatile compounds Et caprylate, Et caprate, Et caproate and citronellol (OAVs > 1.0) were important volatile compounds in SMF and IMF wines. Compared with IMF, SMF was more outstanding in initial non-Saccharomyces diversity, including Hanseniaspora, Metschnikowia and Issatchenkia. In addition, Spearmans correlation (|ρ| > 0.7) and bidirectional orthogonal partial least squares (O2PLS, VIP > 1.0) anal. showed that some indigenous microorganisms in grape were closely related to the formation of volatile compounds, such as lactic acid bacteria, non-Saccharomyces and Saccharomyces cerevisiae. Overall, results showed that SMF could strengthen the flavor of ‘Marselan’ wine, and the possibility of consideration screening indigenous aroma-producing microorganisms as starter to improve the unique characteristics of ‘Marselan wine. 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 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.Recommanded Product: 2198-61-0

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

Effects of extraction time on quality of Lycium barbarum extract wine with different degrees of alcohol was written by Guo, Jin-tao;Hao, Jin;Xu, Huai-de;Li, Mei. And the article was included in Shipin Yanjiu Yu Kaifa in 2021.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

To obtain optimum quality Lycium barbarum extract wine with different degrees of alc., UV and visible spectrophotometry, high-performance liquid chromatog., and gas chromatog.-mass spectrometry were used to analyze the three different alc. Lycium barbarum extract wine samples (42%vol, 45%vol, 53%vol). The color, flavonoids, polysaccharides, betaine, and aroma components were investigated during the extraction period. Results showed that the optimal extraction time of 42%vol Lycium barbarum extract wine was 10 d, the Lycium barbarum extract wine flarohoids content was 0.046 mg/mL, the Lycium barbarum polysaccharide content was 9.36 mg/mL, the betaine content was 1.412 mg/L, and the typical aroma component Et caprylate content was 1.608 mg/mL. The optimal extraction time of 45%vol Lycium barbarum extract wine was 10 d, the Lycium barbarum extract wine flarohoids content was 0.045 mg/mL, the Lycium barbarum polysaccharide content was 7.89 mg/mL, the betaine content was 3.070 mg/L, and the typical aroma component Et caprylate content was 1.779 mg/mL. The optimal extraction time of 53%vol Lycium barbarum extract wine was 20 d, the Lycium barbarum extract wine flarohoids content was 0.031 mg/mL, the Lycium barbarum polysaccharide content was 5.83 mg/mL, and betaine content was 1.089 mg/L, and the typical aroma component Et caprylate content was 2.785 mg/mL. All the prepared Lycium barbarum extract wines had an acceptable color. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application In Synthesis of Isopentyl hexanoate).

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. 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.Application In Synthesis of Isopentyl hexanoate

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

Composition and profiles of volatile organic compounds during waste decomposition by the anaerobic bacteria purified from landfill was written by Shao, Yan;Xia, Mengjing;Liu, Jun;Liu, Xinyi;Li, Zhenshan. And the article was included in Waste Management (Oxford, United Kingdom) in 2021.Computed Properties of C11H22O2 The following contents are mentioned in the article:

Volatile organic compounds (VOCs) become concerned pollutants in landfill gases, and their composition and concentration varied significantly during waste decomposition Many environmental factors are known to affect VOC emissions, while the effect of indigenous bacteria in wastes on VOC production remains elusive. In this study, a simplified anaerobic degradation experiment, with the single substrate and the purified bacteria from a landfill, was set up to measure the degradation process and the dynamic changes of VOCs. The experiment excluded the abiotic factors for VOC variation. The two isolated bacteria, identified as Sporanaerobacter acetigenes and Clostridium sporogenes, could anaerobically ferment amino acids by Stickland reaction. They produced 51 and 57 species of VOCs in the experiment, resp. The concentration changes of VOCs over bacterial growth and fermentation were clustered into four types by principal component anal.: three profiles were regular, similar to the variation of nitrate, hydrogen sulfide, and the major fermentation products (carbon dioxide, ammonium, and volatile organic acids), resp.; while one profile was unique to any degradation indicator. The various concentration profiles indicated different origins for VOCs, possibly from the extracellular environment, fermentation, and secondary reactions. The findings provide insights into the understanding of VOC diversity and variability during waste decomposition This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Computed Properties of C11H22O2).

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. 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.Computed Properties of C11H22O2

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

Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation was written by Yao, Di;Xu, Lei;Wu, Mengna;Wang, Xiaoyu;Zhu, Lei;Wang, Changyuan. And the article was included in LWT–Food Science and Technology in 2021.COA of Formula: C11H22O2 The following contents are mentioned in the article:

CS sufu is a fermented food composed of mixed chickpeas and soybeans. To explore the effects of the microbial community on the physicochem. and flavor properties of this product, microbial succession and metabolite changes during the fermentation stage of CS sufu production were detected using high-throughput sequencing and HS-SPME-GC-MS. The results showed that bacterial diversity was higher than that of fungi in CS sufu, and core communities included Enterococcus, Enterobacter and Rhizopus. Moreover, enriched species in different fermentation stages were significantly different. Seventeen free amino acids (FAAs) were detected at the post-fermentation stage. Sweet amino acids (TSAAs) and umami amino acids (TUAAs) mainly contributed to the taste of CS sufu. A total of 106 flavor compounds were identified at the different post-fermentation stages of CS sufu production, and esters, including Et caproate, Et octanoate, and isoamyl phenylacetate, accounted for the highest proportion. Furthermore, metabolic profile and microorganism analyses showed a significant correlation between the microbial profile and dominant flavor compounds Lactococcus and Enterococcus were pos. correlated with flavor compounds This study provided information for the anal. of CS sufu at different fermentation periods in terms of microbial diversity and metabolites, and this information is important for understanding the properties of sufu made with mixed soybeans. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: 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. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.COA of Formula: C11H22O2

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

HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening was written by Fella, Panagiota;Kaikiti, Kyriaki;Stylianou, Marinos;Agapiou, Agapios. And the article was included in Metabolites in 2022.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

Carob’s recognized nutritional and medicinal value next to its unique agriculture importance is associated with an array of social, economic, and cultural activities. The carob fruit is popular for its intense aroma due to the emitted volatile organic compounds (VOCs). The composition of VOCs released from carob fruits changes during ripening, rendering it a non-invasive tool for the determination of the ripening period and freshness of the fruit. Therefore, headspace solid-phase microextraction gas chromatog./mass spectrometry (HS-SPME-GC/MS) was applied to reveal the resp. gaseous signal mols. related to fruit maturity. The sampling was implemented during weeks 26-36 from five different locations in Cyprus. Addnl., the gaseous emissions of total VOCs (TVOCs) and carbon dioxide (CO2) were recorded next to the moisture content of the fruit. The major chem. classes in the ripening are acids, followed by esters, and ketones. More specifically, the most abundant VOCs during ripening are propanoic acid, 2-methyl-(isobutyric acid), 2-heptanone, propanoic acid, 2-methyl-, 2-methylbutyl ester, acetic acid, Me isobutyrate, propanoic acid, 2-methyl-, 3-methylbutyl ester, 2-pentanone, butanoic acid and propanoic acid, 2-methyl-Et ester. Finally, CO2 emissions and moisture content showed a rapid decline until the 31st week and then stabilized for all examined areas. The methodol. revealed variations in VOCs’ profile during the ripening process. 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. 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. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Recommanded Product: Isopentyl hexanoate

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

Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing was written by Liu, Yanbo;Sun, Mengxiao;Hou, Pei;Wang, Wenya;Shen, Xiangkun;Zhang, Lixin;Han, Suna;Pan, Chunmei. And the article was included in Scientific Reports in 2022.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits at Henan Yangshao Liquor Co., LTD. High-throughput sequencing (HTS) technol. was used to analyze the microbial community structure of the pit mud. In addition, the volatile compounds in the pit mud were subjected to preliminary qual. anal. through headspace-solid phase microextraction and gas chromatog.-mass spectrometry (GC-MS). The HTS results demonstrated that there were 5, 3, 5 and 5 dominant bacterial phyla (including 11, 11, 9 and 8 dominant bacterial genera) and 3, 3, 3 and 3 dominant fungal phyla (including 4, 7, 7 and 5 dominant fungal genera) in the pit mud from the F-S (upper), G-Z (middle), H-X (lower) and I-D (bottom) layers, resp. In the qual. anal. of the volatile compounds, a total of 77types of volatile compounds were detected in the pit mud, including 46, 45, 39 and 49 types in the pit mud from layers F-S, G-Z, H-X and I-D, resp. Esters and acids were the two main components of the pit mud. The correlation between the microorganisms present and the main volatile compounds in the pit mud was analyzed. Lentimicrobium, Syner-01 and Blvii28_wastewater-sludge groups were found for the first time in pit mud used for manufacturing Taorong-type Baijiu. The findings of this study could provide a theor. foundation for improving the quality of pit mud and the flavor of Taorong-type Baijiu. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application In Synthesis of 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. 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.Application In Synthesis of Isopentyl hexanoate

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

Volatile Variation Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting was written by Lin, Li-Yun;Chen, Kwei-Fan;Changchien, Lin-Ling;Chen, Kuan-Chou;Peng, Robert Y.. And the article was included in Molecules in 2022.Synthetic Route of C11H22O2 The following contents are mentioned in the article:

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chem. and phys. characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Synthetic Route of C11H22O2).

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. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Synthetic Route of C11H22O2

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

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China was written by Hu, Yingying;Zhang, Lang;Liu, Qian;Wang, Yan;Chen, Qian;Kong, Baohua. And the article was included in Food Microbiology in 2020.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technol. demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphylococcus xylosus, Lactobacillus sakei, Weissella hellenica, Leuconostoc citreum, Lactococcus raffinolactis and Lactobacillus plantarum were the predominant species. Meanwhile, a total of 120 volatile compounds were detected in sausages from five different regions and mainly included alcs., acids, aldehydes, ketones, esters and terpenes. Furthermore, the potential correlations between the core bacteria and major volatile compounds (64) were explored based on Spearman’s correlation anal. Pos. correlations were found between W. hellenica, Lb. sakei, Lactococcus lactis, Lactobacillus alimentarius, Lb. plantarum and carboxylic acids and alcs. Lc. lactis, Lb. alimentarius and Lb. plantarum were associated with the production of most esters, aldehydes and ketones. This study provides a deep insight into the relationship between the bacterial community and the volatile flavor profile of dry sausages, which may be helpful for the production of fermented dry sausages. 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 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, including apples, durians, pears, bananas, pineapples, and strawberries. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Recommanded Product: Isopentyl hexanoate

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