Category: 41114-00-5

Chen, Qi published the artcileInfluence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas, Application In Synthesis of 41114-00-5, the main research area is Instant dark tea Aspergillus Eurotium fermentation Volatiles; Aspergillus niger; Eurotium cristatum; Instant dark tea; Liquid-state fermentation; Sensory analysis; Volatile components.

The three instant dark teas were produced from instant green tea (IGT) by liquid-state fermentations using the microorganisms Eurotium cristatum (EFT), Aspergillus niger (AFT), and sequential inoculation of E. cristatum/A. niger (EAFT), resp. The volatile compounds of four tea samples were extracted by headspace-solid phase microextraction (HS-SPME) and analyzed using gas chromatog.-mass spectrometry (GC-MS) coupled with chemometrics. A total of 97 volatile compounds were tentatively identified to distinguish three fermented instant dark from IGT. Alcs., acids, esters, ketones, aldehydes, and heterocyclics could be clearly distinguished by principal component anal. (PCA), venn diagram, heatmap anal. and hierarchical cluster anal. (HCA). Descriptive sensory anal. revealed that AFT had a moldy, woody and herbal aroma; EFT showed woody and herbal aroma; and EAFT smelled an herbal, sweet, minty and floral aroma. This study indicates that fermentation using different microorganisms is critical in forming unique aroma characteristics of instant dark teas.

Food Chemistry published new progress about Aspergillus niger. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Application In Synthesis of 41114-00-5.

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

Choinska, Renata published the artcileBiocontrol ability and volatile organic compounds production as a putative mode of action of yeast strains isolated from organic grapes and rye grains, Safety of Ethyl pentadecanoate, the main research area is organic grape rye grain yeast; Anti-mold activity; Biofungicide; Plant pathogens; Yeast antagonist.

Abstract: The inhibiting activity of three yeast strains belonging to Pichia kudriavzevii, Pichia occidentalis, and Meyerozyma quilliermondii/Meyerozyma caribbica genera against common plant pathogens representing Mucor spp., Penicillium chrysogenum, Penicillium expansum, Aspergillus flavus, Fusarium cereals, Fusarium poae, as well as Botrytis cinerea genera was investigated. The yeast strains tested had a pos. impact on growth inhibition of all target plant pathogens. The degree of inhibition was more than 50% and varied depending on both the yeast antagonist and the mold. Et esters of medium-chain fatty acids, phenylethyl alc., and its acetate ester prevailed among the analyzed volatile organic compounds (VOCs) emitted by yeasts in the presence of the target plant pathogens. Due to the method used, assuming no contact between the antagonist and the pathogen, the antagonistic activity of the yeast strains studied resulted mainly from the production of biol. active VOCs. Moreover, the antagonistic activity was not only restricted to a single plant pathogen but effective towards molds of different genera, making the yeast strains studied very useful for potential application in biol. control.

Antonie van Leeuwenhoek published new progress about Aspergillus flavus. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Safety of Ethyl pentadecanoate.

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

Zhu, Qing published the artcileChemical Composition and Antimicrobial Activity of the Essential Oil From Euphorbia helioscopia L., Safety of Ethyl pentadecanoate, the main research area is Euphorbia helioscopia essential oil antimicrobial activity chem composition.

The chem. composition and antimicrobial activity of the essential oil from the aerial parts of Euphorbia helioscopia L. were investigated by gas chromatog.-mass spectrometry (GC-MS), GC, and microdilution methods. Thirty-five compounds, representing 83.51% of the total oil, were identified. 1,6-Dihydrocarveol (31.39%), carvone (16.79%), menthol (8.23%), and trans-dihydrocarvone (5.53%) were the principal constituents of the oil. The essential oil exhibited strong antimicrobial activity against strains of the bacteria, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Shigella dysenteriae, and a strain of the fungus Candida albicans with a minimal inhibitory concentration value of 31.25μg/mL and min. bactericidal concentration values of 31.25μg/mL (S. aureus), 62.50μg/mL (E. faecalis), >62.50μg/mL (E. coli), >62.50μg/mL (S. dysenteriae), and >62.50μg/mL (C. albicans). These results indicated that the essential oil from the aerial parts of E. helioscopia could be used to control diseases caused by these microbes.

Natural Product Communications published new progress about Alkenes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Safety of Ethyl pentadecanoate.

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

Widayat, Tiandi published the artcileMetabolite profiles of agarwood Gyrinops versteegii (Gilg) domke leaves collected from Different locations, Formula: C17H34O2, the main research area is agarwood Gyrinops leaf antioxidant antimalaria antiproliferationn agent.

The leaves of Gyrinops versteegii, an agarwoodproducing plant, are reported to have many benefits, including antioxidant, anti-malaria and an antiproliferation activity against several cancer cell lines. The plants originate from the Eastern part of Indonesia and are now cultivated for resin production in several parts of Indonesia. Secondary metabolites are known to be highly influenced by environmental factors. This study was conducted to evaluate the effect of different planting locations on the leave metabolite profiles of G. versteegii. Leaf samples were collected from two different locations, Bogor Botanical Gardens, West Java and Research and Development Institute of Technol. Non-Timber Forest Product Mataram, Lombok Island. Samples were extracted by maceration overnight with non-polar to polar solvents of chloroform, Et acetate and ethanol at a ratio of 1:13 (w/v). The extracts were air-dried and then analyzed using GC-MS. The chromatograms were further processed for confirmation of the metabolites content. The metabolite profiles were compared using multivariate anal. in SIMCA P software and significant differences were confirmed with a t-test. The Bogor sample′s metabolite profile was different from the Mataram sample, specifically fifteen compounds including fatty acids, monoterpenes, sesquiterpenes and triterpenes. This difference may be due to the different soil composition between the two locations. The soil in Bogor had higher concentrations of K and Mn, but lower N and Ca compared to the Mataram soil. The different location was confirmed by the metabolite profiles of agarwood leaves and the G. versteegii leaves from Bogor are different from those from Mataram.

Research Journal of Biotechnology published new progress about Alkanes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Formula: C17H34O2.

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

Raicevic, Danijela published the artcileThe impact of type of brandy on the volatile aroma compounds and sensory properties of grape brandy in montenegro, COA of Formula: C17H34O2, the main research area is volatile aroma compound grape brandy Montenegro; Kratošija; Muscat brandy; Muscat grape varieties; Vranac; grape brandy; sensory properties; volatile aroma compounds.

This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro) in vintages 2011, 2012, and 2013. The brandies were prepared by the distillation of crushed grapes, from the autochthonous varieties of Vranac and Kratosija, and Muscat grapes, in a traditional copper alembic, under the same conditions. The gas chromatog.-mass spectrometric (GC/MS) method of 82 volatile aroma compounds that belong to the group (alcs., volatile acids, volatile esters, terpenes, volatile aldehydes, acetals, ethers, ketones, and alkanes) and an evaluation of the sensory properties of brandies were carried out to determine the typical characteristics of the examined brandies. Alcs., fatty acid esters, and terpene compound contents were significantly more abundant in all Muscat grape brandies compared to the brandies from the Vranac and Kratosija wine varieties (Standard brandy). Research results revealed that variety had a significant impact on the volatile aroma compound and sensory properties of brandy. The varietal effect was also confirmed, by multivariate anal., based on the aroma volatile composition, which showed a grouping by type of grape brandy (varietal origin). Sensory analyses showed that all the brandies belonged to the category of high-quality brandies.

Molecules published new progress about Acetals Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, COA of Formula: C17H34O2.

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

Furdikova, Katarina published the artcileComparison of different categories of Slovak Tokaj wines in terms of profiles of volatile organic compounds, Recommanded Product: Ethyl pentadecanoate, the main research area is volatile organic compound furanoid Tokaj wine; Tokaj; comprehensive gas chromatography; high-resolution mass spectrometry; winemaking technologies.

The present work deals with the characterization of volatile organic compounds in wines from the Slovak Tokaj wine region. Studied wine samples were divided into 3 groups-varietal wines from registered Tokaj vine varieties, film wines Tokajske samorodne dry, and naturally sweet botrytized wines Tokaj selections. The VOCs from wines were extracted using optimized solid phase microextraction and analyzed by comprehensive two-dimensional gas chromatog. coupled to high-resolution time-of-flight mass spectrometry (HRTOF-MS). In total, 176 VOCs were identified in all 46 studied samples. It was found that the total number of VOCs in varietal wines was generally higher than in botrytized wines. All three studied categories showed characteristic VOC profiles with significant differences. Varietal wines were characterized by higher concentrations of esters and terpenoids originating from grapes. The presence of γ-octalactone, (E)-6-methylhept-2-en-4-one, and lack of benzaldehyde were typical for Tokajske samorodne dry. Tokaj selections expressed the highest concentration of di-Et malate, benzaldehyde, and furfurals. Several interesting trends were also observed The concentration of fermentation products was highest in varietal wines, while long-term matured Tokaj special wines were typified by the presence of compounds related to noble-rotten raisins (2-phenylacetaldehyde, Et 2-phenylacetate, and 2-phenylethanol), wood (cis-whisky lactone), and aging (1,1,6-trimethyl-2H-naphthalene, furfural, and 5-methylfurfural).

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Recommanded Product: Ethyl pentadecanoate.

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

Shin, Kwang-Jin published the artcileChanges of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters, Computed Properties of 41114-00-5, the main research area is volatile composition soju wash fermentation distillation.

This chapter investigates changes of volatile compounds in soju washes from fermentation to distilled soju. Soju washes were prepared using different types of fermentation starters such as nuruk (Korean traditional starter), ipguk (Japanese style koji), and crude amylolytic enzyme. Volatile compounds in 12 samples including primary washes, secondary washes, and distilled soju using different types of fermentation starters were extracted using solid phase micro extraction, and extracts were analyzed by gas chromatog. and gas chromatog.-mass spectrometry. A total of 79 volatile compounds, including 41 esters, 17 alcs., five acids, and 16 miscellaneous compounds were identified. Esters and alcs. were the largest groups among the quantified volatiles. Principal component anal. was applied to differentiate soju washes and distilled soju by volatile compounds Four samples made by reduced-pressure distillation showed volatile patterns similar to PC 1 (65.09% of variance), and volatile compounds showed different patterns depending on com. fermentation starters by PC 2 (12.34% of variance).

ACS Symposium Series published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

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

Fan, Xuejing published the artcileCharacterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product, SDS of cas: 41114-00-5, the main research area is volatile compound Kedong sufu ripening chinese traditional bacteria; SPME; fermentation; soybean; sufu; volatile.

The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria-fermented soybean product in China, using solid phase microextraction coupled to gas chromatog. and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcs., 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid Et ester, methoxy acetic acid pentyl ester, benzene propanoic acid Et ester, Et 9-hexadecenoate, Et oleate, ethanol, 3-methyl-1-butanol, 5-methoxy-1-pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu.

Journal of Food Science published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, SDS of cas: 41114-00-5.

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

Huang, Jintao published the artcileEffect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine, Related Products of esters-buliding-blocks, the main research area is low alc kiwi wine inoculation method quality nutritional property.

In order to prepare the kiwi wine with high nutritional characteristics and low alc. content, the physicochem. properties, organic acids, monomer phenols, water-soluble vitamins and aroma of kiwi wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus in different inoculation method were analyzed. The results showed that the alc. content of the three kiwi wines ranged from 5.3 to 5.5% (volume/volume). The lactic acid content of COF (inoculated with a mix of S. cerevisiae and W. anomalus) low-alc. kiwi wine was 10.99 mg/mL. The quercetin and catechin contents of WSF (sequential inoculation with W. anomalus followed by S. cerevisiae) low-alc. kiwi wine were significantly lower than those in the other kiwi wines. The aroma in COF and WSF low-alc. kiwi wines were predominately from W. anomalus, while those in SWF (sequential inoculation with S. cerevisiae followed by W. anomalus) low-alc. kiwi wine were predominately from S. cerevisiae.

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Related Products of esters-buliding-blocks.

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

Riley, Samuel published the artcileVolatile profiles of commercial vetch prepared via different processing methods, Synthetic Route of 41114-00-5, the main research area is Vicia volatile drought tolerance dietary protein; Aroma; Fermentation; Natto; Rhizopus; Tempeh; Vetch; Vicia sativa; Vicia villosa.

Vicia sativa (Common Vetch) is currently an underutilized leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatog.-mass spectrometry (SPME GC-MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation 2-pentyl furan, benzyl alc., benzaldehyde, 1-octen-3-ol and 1-hexanol were found to be characteristic aroma compounds of V. sativa. Anal. of a V. sativa landrace demonstrated significant intraspecies variation in volatile abundance, three-fold that of com. varieties. Both natto and tempeh fermentation produced significant quantities of alcs., esters, and carboxylic acids with specifically natto generating significant pyrazines. Concentrations of 1-octen-3-ol significantly decreased after tempeh fermentation indicating its potential to reduce documented off flavor generating volatiles within V. sativa.

Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Synthetic Route of 41114-00-5.

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