Category: 41114-00-5

Yang, Yurong published the artcileEffects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine, Formula: C17H34O2, the main research area is proteins indica waxy formation volatiles sweet rice wine.

The proteins in the raw materials affect the formation of flavor during fermentation Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β-phenylethyl alc., 2,4-dimethyl-benzaldehyde and Et hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcs., but higher alcs. are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β-phenylethyl alc. and its acetate, and the content of β-phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavor of sweet rice wine, and the flavor quality of sweet rice wine can be enhanced by increasing the prolamin content.

International Journal of Food Science and Technology published new progress about Albumins 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

Luelf, Rebekka H. published the artcileMicrobiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations, Application of Ethyl pentadecanoate, the main research area is lupine moromi microbiota dynamics volatile compound fermentation; Lupine seed; MALDI-TOF-MS; Moromi microbiota; Salt reduction; Soy sauce alternative.

Fermented soy sauces are used as food seasonings in Eastern countries and all over the world. Depending on their cultural origins, their production, differs in parameters such as wheat addition, temperature, and salt concentration The fermentation of lupine seeds presents an alternative to the use of soybeans; however, the microbiota and influencing factors are currently unknown. In this study, we analyze the microbiota of lupine Moromi (mash) fermentations for a period of six months and determine the influence of different salt concentrations on the microbiota dynamics and the volatile compound composition Cultured microorganisms were identified by protein profiling using matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF MS), and 16S rRNA gene amplicon sequencing provided an overview of the microbiota including non-cultured bacteria. The volatile compounds were determined by gas chromatog.-mass spectrometry (GC-MS). At all salt concentrations, we found that Tetragenococcus halophilus (up to 1.4 x 109 colony forming units (CFU)/mL on day 21) and Chromohalobacter japonicus (1.9 x 109 CFU/mL, day 28) were the dominating bacteria during Moromi fermentation Debaryomyces hansenii (3.6 x 108 CFU/mL, day 42) and Candida guilliermondii (2.2 x 108 CFU/mL, day 2) were found to be the most prevalent yeast species. Interestingly, Zygosaccharomyces rouxii and other yeasts described as typical for soy Moromi were not found. With increasing salinity, we found lower diversity in the microbiota, the prevalence-gain of typical species was delayed, and ratios differed depending on their halo- or acid tolerance. GC-MS anal. revealed aroma-active compounds, such as pyrazines, acids, and some furanones, which were mostly different from the aroma compounds found in soy sauce. The absence of wheat may have caused a change in yeast microbiota, and the use of lupine seeds may have led to the differing aromatic composition Salt reduction resulted in a more complex microbiome, higher cell counts, and did not show any spoiling organisms. With these findings, we show that seasoning sauce that uses lupine seeds as the sole substrate is a suitable gluten-free, soy-free and salt reduced alternative to common soy sauces with a unique flavor.

International Journal of Food Microbiology published new progress about 16S rRNA 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, Application of Ethyl pentadecanoate.

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

Li, Kaimin published the artcileAnalysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor, Computed Properties of 41114-00-5, the main research area is Jiupei special flavor liquor brewing spatial distribution fermentation.

Jiupei (JP) of a Chinese special-flavor liquor was investigated in regards of its dynamic changes of bacterial community, the accumulation of volatile compounds, and physicochem. parameters in terms of pH, moisture content, total acidity, contents of reducing sugars and amino nitrogen. The results indicated that Lactobacillales and Bacillales were the predominant bacterial communities in the JP, and there was no significant difference (P > 0.05) in bacterial communities between the surface JP (SJP) and under JP (UJP). Acids, alcs. and esters had large contents compared with other volatile compounds in the JP. Among them, the esters had the highest content, while the acids showed the lowest content. In addition, it was found that Lactobacillus genus were the key factor responsible for the accumulation of esters compounds, and there were close correlations between the Lactobacillus genus, and contents of acids and alcs. These results have provided a basis for the further research on the accumulation mechanism of volatile compounds in the brewing process of special-flavor liquor.

LWT–Food Science and Technology published new progress about 16S rRNA 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

Liang, Jingjing published the artcileEffects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation, Safety of Ethyl pentadecanoate, the main research area is microbial community succession volatile profile biogenic amine sufu fermentation.

In this study, we investigated microbial community succession and the metabolite changes during 84 days of sufu ripening (a traditional fermented soybean product). Fifty bacteria and ninety-nine fungi were identified. Cyanobacteria that was found in raw material tofu (72.79%) gradually decreased, and the bacterial communities involved in sufu fermentation were predominantly of genera Acinetobacter, Enterococcus and Streptococcus. For fungi, over the post fermentation stage (7-84 days), the top two genera includes Aspergillus and Monascus, accounting for approx. 95% of the whole genera. Seventy-two volatile flavours and seven biogenic amines were detected. And the results showed that sufu may be harmful mainly due to histamine intoxication. Redundancy anal. between microbiota and biogenic amine revealed that bacteria have a stronger effect on biogenic amine (except for cadaverine) than fungi, and histamine was pos. correlated with Kurthia. Spearman′s correlation (|ρ| > 0.7) anal. showed significant correlation between microbial profile and dominant flavor compounds, Macrococcus and Streptococcus were pos. correlated with 12 flavor compounds These findings help understand the fermentation mechanism and provide useful guidelines about the screening of strains that produce desirable flavours for the production of high quality and safe sufu.

LWT–Food Science and Technology published new progress about 16S rRNA 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

Su, Chang published the artcileEffects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor, Application of Ethyl pentadecanoate, the main research area is Saccharomycopsis Saccharomyces xiaoqu liquor fermentation starter; Bioaugmentation inoculation; Correlation analysis; High-throughput sequencing; Traditional isolation; Xiaoqu liquor.

Xiaoqu liquor is a type of distilled spirit in China prepared on a small scale from a small solid starter culture. To improve the flavor profile of Xiaoqu liquor, we selected two functional yeast strains (Saccharomycopsis fibuligera and Saccharomyces cerevisiae) from Zaopei (fermented grain) of Baijiu liquor and used them for Xiaoqu liquor fermentation Compared with traditional Xiaoqu (Starter), bioaugmentation inoculation increased the glucoamylase and acidic protease activities and the ethanol synthesis rate, while decreasing the acidity of the Zaopei (fermented grains) in the early stage of fermentation By the end of the fermentation process, the alc. and ester content had also increased by 42.5% and 11.8%, resp., and that of aldehydes and ketones, and heterocyclic compounds decreased by 73.7% and 77.1%, resp. The dominant fungus during fermentation using the two types of starter cultures was S. cerevisiae, whereas the dominant bacteria was Pseudomonas, followed by Bacillus, Weissella, Lactobacillus, and Bacteroides. Principal component anal. of the bacterial community structure and flavor substances in the Zaopei produced using the two strains revealed that there were few differences between the two liquors and that inoculation with functional yeasts may not change the flavor substances in Xiaoqu liquor. However, correlation anal. showed that Escherichia Shigella, Terrisporobacter, Bacillus, Clostridium, and Prevotellaceae are the main microorganisms in the Xiaoqu liquor fermentation process.

Food Research International published new progress about 16S rRNA 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, Application of Ethyl pentadecanoate.

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

Zang, Jinhong published the artcileCorrelations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures, Formula: C17H34O2, the main research area is Cyprinus microbiota flavor fermentation China; Common carp; Fermentation; Flavor compounds; Microbiota.

The correlation between microbiota succession and flavor development in Chinese traditional fermented fish (Suanyu) inoculated with mixed starter cultures was studied. The results showed that 17 free amino acids, 22 free fatty acids and 9 organic acids were present. A total of 81 aroma compounds were detected during Suanyu fermentation Aldehydes were the most abundant aroma compounds in the early stage of fermentation and esters contributed most to the aroma in the later stage of fermentation The correlation anal. of microbial succession and flavor dynamics based on bidirectional orthogonal partial least squares (O2PLS) suggested that in addition to starter cultures, other microorganisms including 2 bacteria genera and 11 fungi genera were also responsible for the formation of flavor compounds These results may help focus further research to improve the flavor quality of traditional fermented fish.

Food Microbiology published new progress about Aldehydes 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

Costa, Tania Maria published the artcileKinetics Analysis of the Inhibitory Effects of Alpha-Glucosidase and Identification of Compounds from Ganoderma lipsiense Mycelium, Application of Ethyl pentadecanoate, the main research area is Ganoderma mycelium alpha glucosidase kinetics; Alpha-glucosidase inhibitors; Competitive inhibition; Ganoderma lipsiense; Phenolic compounds; Submerged fermentation; Uncompetitive inhibition.

The studies on natural compounds to diabetes mellitus treatment have been increasing in recent years. Research suggests that natural components can inhibit alpha-glucosidase activities, an important strategy in the management of blood glucose levels. In this work, for the first time in the literature, the compounds produced by Ganoderma lipsiense extracts were identified and evaluated on the inhibitory effect of these on alpha-glucosidase activity. Four phenolic compounds were identified by high-performance liquid chromatog.-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) to crude extract from G. lipsiense grown in red rice medium (RCE) and synthetic medium (SCE), being syringic acid identified in both extracts Gas chromatog.-mass spectrometry (GC-MS) anal. showed fatty acids and their derivatives, terpene, steroid, niacin, and nitrogen compounds to SCE, while RCE was rich in fatty acids and their derivatives Both extracts demonstrated alpha-glucosidase inhibition (RCE IC50 = 0.269 ± 8.25 mg mL-1; SCE IC50 = 0.218 ± 9.67 mg mL-1), and the purified hexane fraction of RCEdemonstrated the highest inhibition of enzyme (81.1%). Studies on kinetic inhibition showed competitive inhibition mode to RCE, while SCE showed uncompetitive inhibition mode. Although the inhibitory effects of RCE and SCE were satisfactory, the present findings identified some unpublished compounds to G. lipsiense in the literature with important therapeutic properties.

Applied Biochemistry and Biotechnology published new progress about Fatty acids 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, Application of Ethyl pentadecanoate.

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

Hernandez-Fernandez, Miguel Angel published the artcileVolatile compounds and fatty acids in oleoresins from Vanilla Planifolia Andrews obtained by extraction with supercritical carbon dioxide, HPLC of Formula: 41114-00-5, the main research area is carbon dioxide Vanilla Planifolia extraction fatty acid oleoresin.

Vanilla is currently sold as an Et alc. extract, typically at a concentration of 35% (volume/volume). Alc. extracts have some disadvantages, such as high concentrations of organic residues, long extraction times and the requirement of large volumes when used as a flavoring. In contrast, supercritical fluid extraction (SFE) allows isolation of high-purity oleoresins without co-extraction of undesired organic residues, thereby preserving the desired volatile compounds in vanilla. In this study, we identified and quantified volatile compounds and fatty acids in four oleoresins and two ethanolic extracts of cured Vanilla planifolia Andrews beans following 10 or 20 sun-drying and sweating cycles (SS). SFE was carried out at a pressure of 20 MPa at 40°C, 50°C, or 60°C, and the resulting vanilla oleoresins were analyzed with GC-MS and GC-FID. The major compounds identified in the extracts were o-guaiacol, p-creosol, p-vinylguaiacol, p-hydroxybenzaldehyde, vanillic acid and vanillin.

CyTA–Journal of Food published new progress about Fatty acids 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, HPLC of Formula: 41114-00-5.

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

Chen, Dai published the artcileEffects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae, COA of Formula: C17H34O2, the main research area is Litchi wine Saccharomyces fermentation diammonia phosphate.

This study evaluated the effects of diammonia phosphate (DAP) on the non-volatile and volatile compounds of lychee wine fermented with Saccharomyces cerevisiae, when added in two different quantities (0.5 mmol/L and 1.5 mmol/L). It was found that DAP supplementation improved the utilization of ammonia and inhibited the consumption of proline and valine, which regulated the production of α-ketoglutaric, succinic and fatty acids. The addition of 0.5 mmol/L DAP improved the rate of sugar catabolism by slightly increasing yeast growth, thus inducing a higher production of glycerol than of ethanol. Addnl., more odor-active terpene derivatives (trans-β-damascenone, o-cymene, δ-guaiene) in lychee juice were retained after the fermentation added with 0.5 mmol/L DAP. However, the addition of 1.5 mmol/L DAP slowed rates of sugar metabolism and glycerol production, and significantly enhanced the production of acetic acid. Furthermore, with the exception of limonene, the higher DAP addition did not retain more terpene derivatives These findings, therefore, suggest that a moderate addition of DAP could enhance the flavorful character of lychee wine.

LWT–Food Science and Technology published new progress about Fatty acids 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

El Cadi, Hafssa published the artcileElucidation of antioxidant compounds in moroccan Chamaerops humilis L. fruits by GC-MS and HPLC-MS techniques, Recommanded Product: Ethyl pentadecanoate, the main research area is Chamaerops humilis ethyl acetate methanol water antioxidant compound; Arecaceae; antioxidant activity; liquid chromatography; polyphenols; volatile content.

The aim of this study was to characterize the phytochem. content as well as the antioxidant ability of the Moroccan species Chamaerops humilis L. Besides crude ethanolic extract, two extracts obtained by sonication using two solvents with increased polarity, namely Et acetate (EtOAc) and methanol-water (MeOH-H2O) 80:20 (volume/volume), were investigated by both spectroscopy and chromatog. methods. Between the two extracts, the MeOH-H2O one showed the highest total polyphenolic content equal to 32.7 ± 0.1 mg GAE/g DM with respect to the EtOAc extract (3.6 ± 0.5 mg GAE/g DM). Concerning the antioxidant activity of the two extracts, the EtOAc one yielded the highest value (1.9 ± 0.1 mg/mL) with respect to MeOH-H2O (0.4 ± 0.1 mg/mL). The C. humilis n-hexane fraction, analyzed by GC-MS, exhibited 69 compounds belonging to different chem. classes, with n-Hexadecanoic acid as a major compound (21.75%), whereas the polyphenolic profile, elucidated by HPLC-PDA/MS, led to the identification of a total of sixteen and thirteen different compounds in both EtOAc (major component: ferulic acid: 104.7 ± 2.52μg/g) and MeOH-H2O extracts (major component: chlorogenic acid: 45.4 ± 1.59μg/g), resp. The attained results clearly highlight the potential of C. humilis as an important source of bioactive components, making it a valuable candidate to be advantageously added to the daily diet. Furthermore, this study provides the scientific basis for the exploitation of the Doum in the food, pharmaceutical and nutraceutical industries.

Molecules published new progress about Anthocyanins 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