Category: 2198-61-0

Modifications of phenolic compounds, biogenic amines, and volatile compounds in Cabernet Gernishct wine through malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni was written by Wang, Shao-Yang;Zhu, Hai-Zhen;Lan, Yi-Bin;Liu, Ruo-Jin;Liu, Ya-Ran;Zhang, Bo-Lin;Zhu, Bao-Qing. And the article was included in Fermentation in 2020.COA of Formula: C11H22O2 The following contents are mentioned in the article:

Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component anal. revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation 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 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. 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.COA of Formula: C11H22O2

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

Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds was written by Tian, Tian-Tian;Ruan, Shi-Li;Zhao, Yu-Ping;Li, Ji-Ming;Yang, Chao;Cao, Hui. And the article was included in Food Chemistry: X in 2022.Application of 2198-61-0 The following contents are mentioned in the article:

The characterization and distribution patterns of key odor-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatog.-olfactometry-mass spectrometry coupled with aroma extract dilution anal. (AEDA) and chemometrics anal. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odor-active compounds in the head, heart1, heart2, tail, and stillage cuts, resp. Besides, 19, 22, 11, 5, and 4 quantified compounds with odor activity values ≥ 1, resp., were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics anal. illustrated the heart1 fraction was characterized by 3-methylbutanol, Et hexanoate, 1-hexanol, Et octanoate, benzaldehyde, Et decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of b.ps. and solubilities followed diverse distillation rules during the second distillation Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy. 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. 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.Application of 2198-61-0

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

Understanding the interaction of isoleucine paired with other amino acids in soy whey alcohol fermentation using Torulaspora delbrueckii was written by Chua, Jian-Yong;Tan, Si Jia;Liu, Shao-Quan. And the article was included in International Journal of Food Microbiology in 2020.Recommanded Product: 2198-61-0 The following contents are mentioned in the article:

Soy (tofu) whey is a liquid byproduct generated from tofu (soybean curd) production and it is often discarded off as a waste liquid by the tofu manufacturers. In this study, the initial YAN of the soy whey was estimated to be 46.6 mg N/L and Torulaspora delbrueckii Biodiva was used to ferment soy whey supplemented with either isoleucine only or isoleucine paired with valine, leucine or phenylalanine (each amino acid supplemented at a dosage of 30 mg N/L). Amino acid supplementation was found to enhance sugar utilization by the yeast, which led to higher ethanol production (7.49% volume/volume in control vs. 8.35-8.80% volume/volume in supplemented samples). Samples supplemented with isoleucine only experienced slower sugar utilization during the fermentation as compared to the paired amino acid samples, but the yeast was still able to utilize the sugar to low levels at the end of the fermentation The presence of leucine supplementation counteracted the “inhibition” induced by the presence of isoleucine at the first day of the fermentation Amino acid supplementation slowed down glutamic acid utilization and resulted in higher levels of residual glutamic acid and alanine. Amino acid supplementation increased the corresponding fusel alc. production and the presence of other amino acids reduced the active amyl alc. production Therefore, interactions between amino acids can impact the metabolism of the yeast as well as the flavor modulation during soy whey fermentation 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. 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: 2198-61-0

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

Effect of mixed yeasts on the waste lees liquor quality of Nongxiangxing baijiu was written by Zhang, Hai-ying;Zhou, Rui-ping;Fan, Yi-ling;Luo, Ming-you;Deng, Jie;You, Ling. And the article was included in Anhui Nongye Kexue in 2022.Product Details of 2198-61-0 The following contents are mentioned in the article:

[Objective] To explore the effect of mixed yeasts on the waste lees liquor quality of Nongxiangxing Baijiu. [Method] The two yeast strains Z8Y-15 and S633Y-28-1 isolated from Nongxiangxing Baijiu brewing environment were inoculated in distillers’ grains and fermented for 40 days in pits. Then the contents of main components and aroma flavor-producing substances in fermented grains were detected. [Result] The result showed that the saccharifying power of mixture by two different yeast stains are more effective than a single tested stain or blank control group (P<0.01), along with the average alc. production was 8460.27 mg/L, which was 35.88% higher than that of the control group. These characteristics significantly improved the yield of wine. Meanwhile, the mixed yeasts could significantly reduce the contents of n-butanol and benzyl alc. in the waste distiller’s grains (P<0.05), increase the contents of isoamyl hexanoate (P<0.05), β-phenylethanol and Et butyrate (P<0.01). Thus the waste lees liquor body could change to be milder, and the flavor of waste lees liquor was more harmonious. [Conclusion] This study may shed light on the prospect of mixed yeasts in the future waste lees liquor production This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Product Details 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, 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.Product Details of 2198-61-0

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

Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes was written by Chen, Yu;Zhang, Wang;Yi, He;Wang, Bin;Xiao, Jing;Zhou, Xueyan;Xu, Jiankun;Jiang, Lei;Shi, Xuewei. And the article was included in Process Biochemistry (Oxford, United Kingdom).Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

Vidal grape grown in Ili, Xinjiang Autonomous Region, is one of few grapes used to ferment ice wine in China. Microbial community structure and volatile composition during the spontaneous fermentation of ice wine made from Vidal grapes in Ili were investigated using amplicon sequencing technol. and headspace solid-phase microextraction/gas chromatog.-mass spectrometer technologies. Among bacterial genera, Sphingobium, Pseudomonas and Sphingomonas gradually decreased, while Lactobacillus and Streptococcus increased during the spontaneous fermentation process. As regards fungi, the relative abundance of Vishniacozymaand Cladosporium reduced, but Hanseniaspora sharply raised. Addnl., correlations between microbes and volatile compounds were constructed based on multivariate data anal. The results revealed that the functional core microbiota (mainly composed of eight bacterial genera and nine fungal genera) during ice wine fermentation showed considerable correlations with the formation of twenty-four volatile compounds in ice wine made from Vidal grapes. For example, Saccharomyces was pos. correlated with ethanol, Et acetate and isoamylol; Hanseniaspora and Candida were neg. correlated with hexanol; and Lactobacillus and Streptococcus were pos. correlated with 2,3-butanediol, ethanol, Et acetate, isoamylol and isoamyl acetate. This studyprovides a reference for understanding the process of ice wine fermentation and improving the quality of ice wine made from Vidal grapes. 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. 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. Recommanded Product: Isopentyl hexanoate

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

Workflow to Investigate Subtle Differences in Wine Volatile Metabolome Induced by Different Root Systems and Irrigation Regimes was written by Awale, Mani;Liu, Connie;Kwasniewski, Misha T.. And the article was included in Molecules in 2021.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:

To allow for a broad survey of subtle metabolic shifts in wine caused by rootstock and irrigation, an integrated metabolomics-based workflow followed by quantitation was developed. This workflow was particularly useful when applied to a poorly studied red grape variety cv.Chambourcin. Allowing volatile metabolites that otherwise may have been missed with a targeted anal. to be included, this approach allowed deeper modeling of treatment differences which then could be used to identify important compounds Wines produced on a per vine basis, over two years, were analyzed using SPME-GC-MS/MS. From the 382 and 221 features that differed significantly among rootstocks in 2017 and 2018, resp., we tentatively identified 94 compounds by library search and retention index, with 22 confirmed and quantified using authentic standards Own-rooted Chambourcin differed from other root systems for multiple volatile compounds with fewer differences among grafted vines. For example, the average concentration of β-Damascenone present in own-rooted vines (9.49μg/L) was significantly lower in other rootstocks (8.59μg/L), whereas mean Linalool was significantly higher in 1103P rootstock compared to own-rooted. β-Damascenone was higher in regulated deficit irrigation (RDI) than other treatments. The approach outlined not only was shown to be useful for scientific investigation, but also in creating a protocol for anal. that would ensure differences of interest to the industry are not missed. 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. 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.HPLC of Formula: 2198-61-0

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

Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate was written by Cincotta, Fabrizio;Verzera, Antonella;Prestia, Ottavia;Tripodi, Gianluca;Lechhab, Wafae;Sparacio, Antonio;Condurso, Concetta. And the article was included in European Food Research and Technology in 2022.Synthetic Route of C11H22O2 The following contents are mentioned in the article:

Merlot is one of the most cultivated cultivars in the world since it easily adapts to different climatic conditions. Leaf removal (LR) is commonly used for red berry varieties but in cold wine-growing areas and nothing has been reported on the effects of LR on Merlot cultivated under Mediterranean climate. The aim of the research is to evaluate the influence of this technique on grape and wine quality as well as wine aroma potential of Merlot cultivated in Sicily. Vines were subjected to LR for two consecutive years, and productivity and chem. parameters were monitored in grapes, whereas chem. composition and volatile aroma compounds, analyzed by gas chromatog. mass spectrometry, were monitored in wines. LR pos. influenced the plant yield, increased the sugar content and decreased the acidity in grapes at harvest. The wines of the defoliated treatment showed a higher content of total polyphenols and anthocyanins, higher color intensity, and lower color hue. Merlot wines obtained under Mediterranean climate were characterized by a high amount of esters and varietal aromas and the content of most of volatiles were even increased by the LR with pos. effects on the aroma potential of Merlot wines. The vintage affected almost all the studied parameters with the warmer and dryer vintage enhancing the LR effects on grapes and wines. This is of great interest in the light of the climate changes towards the global warming and the increasing aridity of the Mediterranean area. 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 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.Synthetic Route of C11H22O2

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

Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value was written by Zhu, Jian Cai;Niu, Yun Wei;Xiao, Zuo Bing. And the article was included in Food Research International in 2020.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

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

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

Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese was written by Feng, Jing;Zheng, Yuanrong;Zhang, Xin;Zhou, Ran;Ma, Ming. And the article was included in Food Control in 2023.Related Products of 2198-61-0 The following contents are mentioned in the article:

Mongolian cheese was sterilized by using supercritical carbon dioxide treatment at three pressures (10, 15 and 20 MPa) and three temperatures (40, 50 and 60°C). The optimum SC-CO₂ condition (20 MPa and 60°C) could achieve complete inactivation of bacteria. Preservation of Mongolian cheese was assessed at 25°C for 20 d by analyzing texture, bacterial communities and volatile compounds, after using SC-CO₂ (20 MPa and 60°C). The results indicated that SC-CO₂ treatment could maintain texture stability of Mongolian cheese during storage. High throughput sequencing results showed that Clostridium_sensu_stricto and Lysinibacillus were not detected in the SC-CO₂ treated cheese and the total abundance of spoilage bacteria in the SC-CO₂ treated cheese was much lower than that in untreated cheese after 20 days storage. Nine core functional bacteria such as Clostridium_sensu_stricto, Lysinibacillus, Pseudoclavibacter, Pseudomonas, Acinetobacter, Lactococcus, Aeromonas, Serratia and Buttiauxella that significantly affected the formation of volatile compounds were identified by Spearman correlation anal. SC-CO₂ treatment decreased the contents of volatile compounds (acids and esters) (p < 0.05), avoiding off-flavors development related to the volatile compounds of excess in Mongolian cheese during storage. Overall, SC-CO₂ technol. could be used as an effective tool to sterilize Mongolian cheese with minimal quality changes. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Related Products of 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. 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.Related Products of 2198-61-0

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

Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS was written by Dou, Tong-Xin;Shi, Jing-Fang;Li, Yuan;Bi, Fang-Cheng;Gao, Hui-Jun;Hu, Chun-Hua;Li, Chun-Yu;Yang, Qiao-Song;Deng, Gui-Ming;Sheng, Ou;He, Wei-Di;Yi, Gan-Jun;Dong, Tao. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2020.Electric Literature of C11H22O2 The following contents are mentioned in the article:

The odors of banana during harvest change significantly depending upon the season; however, the nature of the changes occurring at different times of harvest is still unclear. To clarify how banana harvesting time affects the volatile compound profiles and comprehensive flavor characterization, the volatile compounds of the BaXi and GuangFen Number 1 banana cultivars during the fruit harvests in March and Sept. were evaluated using electronic nose technol., and also headspace solid phase micro-extraction combined with gas chromatog.-mass spectrometry resp. Results from the principal component anal. and radar fingerprint chart of electronic nose showed that the flavor and volatile components in BaXi and GuangFen Number 1 banana fruit during the harvest in March differed significantly from those harvested in Sept. The relative content of esters in BaXi (95.29%) and GuangFen Number 1 (90.96%) banana fruit harvest in March was significantly higher than for BaXi (59.11%) and GuangFen Number 1 (61.62%) bananas harvested in Sept. We found that only banana fruits harvested in March contained iso-Bu isobutyrate, iso-Bu butyrate, and iso-Bu hexanoate, while hexyl acetate was found only in fruits harvested in Sept. Results indicate that fruits harvested in March have more volatile aroma compounds in both the cultivars. Findings from the current study are useful for the banana industry as it provides baseline data in the difference in physiochem. properties of bananas harvested in different seasons. 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 typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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. Electric Literature of C11H22O2

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