Category: 2198-61-0

Functional microbial agents enhance ethanol contents and regulate the volatile compounds in Chinese Baijiu was written by Hong, Lixia;Fu, Guiming;Liu, Ting;Chen, Yanru;Wu, Shengwen;Cai, Wenqin;Xie, Zijun;Wan, Yin. And the article was included in Food Bioscience in 2021.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

In this study, functional microbial agents (FMA) with different ester-producing yeasts as variables were used instead of traditional Daqu to simulate the solid-state fermentation (SSF) of special-flavor Baijiu. The effects of FMA on the ethanol contents, volatile compounds and microbial community of Jiupei after 30 days of brewing were studied. Results showed that the ethanol contents in Jiupei with functional microbial agent groups (FMG) were higher than that of the control group with traditional Daqu (G5), and the ethanol content in Jiupei using the agents fortified with Wickerhamomyces anomalus (G3) was the highest (3.67% volume/volume). Results of high-throughput sequencing technol. showed that Lactobacillus genus was dominant bacterial genus in the bacterial community, and the relative abundance of Lactobacillus genus in Jiupei with G3 was 87.0%, which was similar to that in Jiupei with G5 (87.6%). The content of volatile compounds in Jiupei with G3 was 136.02 mg/kg, which was the highest in Jiupei with FMG and the closest to the Jiupei with G5. These results showed that the use of FMA to replace traditional Daqu could increase the yield of ethanol in Chinese Baijiu brewing, and the volatile compounds in Jiupei with G3 were close to that of the G5. 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. 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 In Synthesis of Isopentyl hexanoate

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

Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines was written by Ubeda, Cristina;Lambert-Royo, Maria Ignacia;i Cortiella, Mariona Gil;Del Barrio-Galan, Ruben;Pena-Neira, Alvaro. And the article was included in Foods in 2021.Computed Properties of C11H22O2 The following contents are mentioned in the article:

The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important mols. are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 mo of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine. 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. 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.Computed Properties of C11H22O2

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

Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines was written by Zhang, Boqin;Liu, Hui;Xue, Jiao;Tang, Chong;Duan, Changqing;Yan, Guoliang. And the article was included in LWT–Food Science and Technology in 2022.Synthetic Route of C11H22O2 The following contents are mentioned in the article:

Nowadays, the inoculation of more than one non-Saccharomyces species in combination with S. cerevisiae was proposed to compensate the shortage of one non-Saccharomyces species and further enhance the wine quality. In this work, the fermentation performance of different co-inoculation ratios of Hanseniaspora vineae CVE-HV6 and Torulaspora delbrueckii CVE-TD20 sequential inoculation with S. cerevisiae was evaluated in Petit Manseng grape must. Results revealed that H. vineae and T. delbrueckii co-inoculation treatments increased the concentrations of desired aroma compounds, and decreased levels of acetic acid and biogenic amines compared to S. cerevisiae pure culture and the mixed cultures involved one non-Saccharomyces strain. The treatment of H. vineae and T. delbrueckii with a 2:8 inoculation ratio achieved the highest levels of major Et esters and the lowest level of acetic acid. Wines using co-inoculation of T. delbrueckii and H. vineae yeasts had less biogenic amines, especially tyramine, which was more pronounced with the increasing proportion of H. vineae. These results indicated that co-inoculating H. vineae and T. delbrueckii strains with the optimal ratio can make up some enol. shortages of non-Saccharomyces species, and effectively improve the overall quality of wine products. 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Synthetic Route of C11H22O2

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

Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine was written by Shi, Xu;Liu, Yaqiong;Ma, Qianyun;Wang, Jie;Luo, Jianhua;Suo, Ran;Sun, Jianfeng. And the article was included in LWT–Food Science and Technology in 2022.COA of Formula: C11H22O2 The following contents are mentioned in the article:

Fermentation of the Longyan grape at a low temperature typically leads to the production of the more aromatic and characteristic Longyan white wine. However, the role of microorganisms during fermentation, particularly their contribution to aroma formation, is poorly understood. The dynamics of volatile compounds and microbial succession during the fermentation process of Longyan wine were monitored at 10°C, 15°C, and 20°C, by using HS-SPME-GC/MS and HST. Fourteen aromas markers and 13 microbial biomarkers were responsible for the differences between fermentation at these temperatures Although the total volatile compounds content was higher at 20°C mainly due to the higher contents of Et octanoate and Et decanoate (P < 0.05), wines fermented at 10°C had higher complexity of esters and terpenes. Orthogonal partial least squares (variable importance in projection >1), and Spearman’0s correlation (|ρ| > 0.7) indicated that the unique core microorganisms (Geobacillus, Lactobacillus, and Terribacillus) at 10°C were pos. correlated to aromatic markers ((R)-lavandulyl acetate, β-caryophyllene, isoamyl hexanoate, P < 0.05; di-Et succinate, octyl acetate, decyl acetate, P < 0.01). Reducing the fermentation temperature had a potential application prospect for flavor improvement. 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 typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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.COA of Formula: C11H22O2

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

Comparative study of volatile compounds and expression of related genes in fruit from two apple cultivars during different developmental stages was written by Feng, Shuaishuai;Yan, Chengtai;Zhang, Tianhao;Ji, Miaomiao;Tao, Ru;Gao, Hua. And the article was included in Molecules in 2021.Formula: C11H22O2 The following contents are mentioned in the article:

Aromatic volatile compounds are important contributors to fruit quality that vary among different cultivars. Herein, headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry was used to determine changes in volatile compounds and related gene expression patterns in “Ruixue” and “Fuji” apples (Malus domestica Borkh.) during fruit development and maturation. Volatile compounds detected in the fruit of both cultivars exhibited similar trends across different developmental stages. In the early stages of “Ruixue” fruit development (60 days after full bloom), there were fewer volatile compounds, mainly aldehydes (87.0%). During fruit maturation (180 days after full bloom), the types and amounts of volatile compounds increased, mainly including esters (37.6%), and alkenes (23.2%). The total volatile concentration, the types of major volatile compounds, and their relative content in both cultivars varied across different stages. Gene expression anal. indicated that the upregulation of MdLOX, MdAAT2, and MdADH3 was associated with increased aroma compound content, especially esters, during fruit development in both cultivars. Changes in the expression of MdArAT, MdACPD, MdADH3, MdAAT2, and MdLOX may lead to differences in volatile compounds between apple cultivars. 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Formula: C11H22O2

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

Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus was written by Hadj Saadoun, Jasmine;Ricci, Annalisa;Cirlini, Martina;Bancalari, Elena;Bernini, Valentina;Galaverna, Gianni;Neviani, Erasmo;Lazzi, Camilla. And the article was included in Food and Bioproducts Processing in 2021.Category: esters-buliding-blocks The following contents are mentioned in the article:

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin. 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. 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. 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. Category: esters-buliding-blocks

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

Effects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine was written by Chen, Hu;Liu, Yaqiong;Chen, Jiawei;Fu, Xiaofang;Suo, Ran;Chitrakar, Bimal;Wang, Jie. And the article was included in LWT–Food Science and Technology in 2022.COA of Formula: C11H22O2 The following contents are mentioned in the article:

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 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 typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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.COA of Formula: C11H22O2

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

Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree was written by Teribia, Natalia;Buve, Carolien;Bonerz, Daniel;Aschoff, Julian;Hendrickx, Marc;Loey, Ann Van. And the article was included in LWT–Food Science and Technology in 2021.Application of 2198-61-0 The following contents are mentioned in the article:

An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95°C/1 min) and accelerated storage (14 d at 35°C). The PLS-DA results showed that the volatile fraction varied markedly among the cultivars in fresh purees; with Honeoye and Sengana exhibiting the most distinctive profiles with more than 8 discriminative markers. However, the differences among the five cultivars remained similar upon pasteurization and storage. Pasteurization generally resulted in changes on the volatile fraction, that could be cultivar dependent, and decrease in glucose and fructose. The contents of hexanal, alcs. and some esters decreased whereas acetate esters increased. During storage, losses of esters, alc. terpenes, hexanal and the formation of off-flavors (e.g. di-Me sulfide, α-terpineol and hydrocarbons) occurred for all cultivars, whereas sugar contents remained constant Food manufactures should pay attention to an adequate raw material selection as the strawberry cultivar strongly influences the volatile fraction and taste of the resulting puree after pasteurization and during storage. 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 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. 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 of 2198-61-0

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

Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry was written by Chen, Yuyu;Xu, Haishan;Ding, Shenghua;Zhou, Hui;Qin, Dan;Deng, Fangming;Wang, Rongrong. And the article was included in Food Science & Nutrition in 2020.Formula: C11H22O2 The following contents are mentioned in the article:

Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcs., four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcs. obviously decreased with the increase in fermentation time, including isoamyl hexanoate, Me octanoate, gamma-butyrolactone, phenylacetaldehyde, methional, and E-2-hexenol. Only a few volatile compounds increased, especially for 2-methylbutanoic acid, 2-methylpropionic acid, linalool, ethanol, and Et acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0 days; 6 day; and 12, 18, and 24 days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component anal. and heat map. 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 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.Formula: C11H22O2

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