Category: 5405-41-4

Tang, Ke published the artcileChemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains, Formula: C6H12O3, the main research area is icewine volatile compound aroma fermentation.

The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatog.-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the anal. results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quant. descriptive anal. was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant anal. further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main com. yeasts.

Fermentation published new progress about Caramel (color). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Formula: C6H12O3.

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

Tanino, Yuka published the artcileEffect of filter cloths on the relationship between fatty acids and ethyl esters during automatic pressing of sake, Formula: C6H12O3, the main research area is filter cloth fatty acid ethyl ester fermentation volatile compound.

Japanese sake is manufactured via the moromi (fermentation mash)-filtration process using filter cloths. We measured volatile compounds accumulated in used filter cloths and detected many esters, including fatty acid Et esters (FAEEs), suggesting that filter cloths adsorb esters from sake. The profile of volatile compounds trapped in filter cloths differed depending on the material. Moreover, we demonstrated that medium and long-chain FAEEs, but not fatty acids (FAs), were decreased in the initial period of practical automatic pressing. These results indicated that medium and long-chain FAEEs are likely to be adsorbed to filter cloths made of polyethylene terephthalate, which is generally used in automatic pressing. The ratio of FAs to FAEEs with 8 and 10 carbons increased after automatic pressing. This is possibly one reason why organoleptic properties are changed after moromi-filtration.

Food Science and Technology Research published new progress about Alkanes Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Formula: C6H12O3.

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

Voce, Sabrina published the artcileCompositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia, Quality Control of 5405-41-4, the main research area is Ribolla Gialla sparkling wine terpene norisoprenoid lipid.

Ribolla Gialla (RG) is a white grape variety used in the production of high-quality sparkling wines. It is cultivated in a limited area between Friuli Venezia Giulia (FVG-Northeast Italy) and Slovenia; for this reason, there is little information about the composition and chem. characteristics of the sparkling wines produced. This work used different anal. approaches (FTIR spectroscopy, UHPLC-MS/MS, liquid-liquid extraction, SPE and SPME-GC-MS) to characterize thirty-three com. sparkling RG wines from different areas of FVG. The characteristics included the overall volatile profile and content of terpenes, C13-norisoprenoids, lipids, and metabolites of aromatic amino acids. The aroma profile of RG wines was mainly characterized by fermentative esters and β-damascenone, whereas other norisoprenoids and varietal aromas were below the odor threshold. Appreciable amounts of certain fatty acids were found (e.g., palmitic acid), which could be potentially correlated with greater foam stability. However, high concentrations of aromatic amino acids metabolites highlighted a higher risk of developing atypical aging defects.

European Food Research and Technology published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Quality Control of 5405-41-4.

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

Li, Hongxia published the artcileThe combination of HT-ac and HBET improves the cognitive and learning abilities of heat-stressed mice by maintaining mitochondrial function through the PKA-CREB-BDNF pathway, Application In Synthesis of 5405-41-4, the main research area is PKA CREB BDNF signaling mitochondria heat stress learning cognition.

The aim was to investigate whether the combination of hydroxytyrosol acetate (HT-ac) and Et β-hydroxybutyrate (HBET) can improve the cognition of heat-stressed mice, meanwhile exploring the mechanism of action. Mice were divided into 5 groups: control, heat-stressed, HT-ac, HBET, and HT-ac + HBET. Mice were gavaged for 21 days and exposed to heat (42.5 ± 0.5°C, RH 60 ± 10%, 1 h day-1) on days 15-21, except for the control group. Results showed that the combination of HT-ac + HBET improved the cognitive and learning abilities of heat-stressed mice, which were tested by Morris water maze, shuttle box, and jumping stage tests. The combination of HT-ac + HBET maintained the integrity of neurons and mitochondria of heat-stressed mice. Likewise, this combination increased the mitochondrial membrane potential, the ATP content, the expression of phosphorylated PKA, BDNF, phosphorylated CREB and Bcl-2, and decreased the expression of Bax, caspase-3, and intracytoplasmic Cyt C in heat-stressed mice.

Food & Function published new progress about Antioxidants. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application In Synthesis of 5405-41-4.

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

Qiao, Xin-Chao published the artcileHalf-sandwich ruthenium-based versatile catalyst for both alcohol oxidation and catalytic hydrogenation of carbonyl compounds in aqueous media, Product Details of C6H12O3, the main research area is carbonyl compound preparation; alc preparation oxidation ruthenium catalyst; hydrogenation carbonyl compound ruthenium catalyst.

A series of half-sandwich ruthenium-based catalysts I (R = H, OCH3, CF3, Cl) for both alc., e.g., 1,2,3,4-tetrahydronaphthalen-1-ol oxidation and carbonyl compounds R1C(O)R2 (R1 = C6H5, 3-BrC6H4, 2-pyridyl, etc.; R2 = H, Me, Ph; R1R2 = -(CH2)5-) hydrogenation have been synthesized through metal-induced C-H bond activation based on benzothiazole ligands II. Mol. structures of complexes I (R = H, CF3) were further confirmed by X-ray diffraction anal. All complexes I exhibited high activity for the catalytic oxidation of a variety of alcs. with tBuOOH as oxidants to give carbonyl compounds, e.g., 1,2,3,4-tetrahydronaphthalen-1-one with high yields in water. Moreover, these half-sandwich complexes also showed high efficiency for the catalytic hydrogenation of carbonyl compounds in a methanol-water mixture The catalyst could be reused for at least five cycles without any loss of activity. The catalytic system also worked well for various kinds of substrates with either electron-donating or electron-withdrawing groups.

Applied Organometallic Chemistry published new progress about Carbonyl compounds (organic) Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Product Details of C6H12O3.

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

Tyler, Jasper L. published the artcileStrain-Release Driven Spirocyclization of Azabicyclo[1.1.0]butyl Ketones, Quality Control of 5405-41-4, the main research area is azetidine spirocycle synthesis spirocyclization desilylation azabicyclobutane; strain release spirocyclization desilylation synthesis azetidine spirocycle; Azabicylo[1.1.0]butanes; Azetidines; Heterocycles; Spiro compounds; Strained molecules.

Due to their intrinsic rigidity, three-dimensionality and structural novelty, spirocyclic mols. have become increasingly sought-after moieties in drug discovery. Herein, we report a strain-release driven synthesis of azetidine-containing spirocycles by harnessing the inherent ring strain of the azabicyclo[1.1.0]butane (ABB) fragment. Novel ABB-ketone precursors bearing silyl-protected alcs. were synthesized in a single step and shown to engage in electrophile-induced spirocyclization-desilylation reactions. Primary, secondary and tertiary silyl ethers were effectively transformed into a library of new spiro-azetidines, with a range of substituents and ring sizes. In addition, the products are generated with synthetically useful ketone and protected-amine functional groups, which provides the potential for further elaboration and for this chem. to be utilized in the rapid assembly of medicinally relevant compounds

Angewandte Chemie, International Edition published new progress about Azabicyclic compounds Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation) (spirocycles). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Quality Control of 5405-41-4.

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

Cao, Yuxi published the artcileComparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis, HPLC of Formula: 5405-41-4, the main research area is bayberry fermented wine gas chromatog mass spectrometry electronic nose; GC‐MS; bayberry cultivars; bayberry wine fermentation; electronic nose; volatile compounds.

Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatog.-mass spectrometry (GC-MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcs., 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds The most important contribution to the aroma of bayberry wine was esters and alcs., resp. Differentiation of four kinds of bayberry wine was conducted anal. by E-nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.

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

Welke, Juliane Elisa published the artcileAdaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine, COA of Formula: C6H12O3, the main research area is odor GCFID isoamyl acetate ethyl octanoate decanoate 3methylthio1propanol; Aroma; Comprehensive two-dimensional gas chromatography; GC-O; GC/MS; GCxGC/MS; OSME; Odor; Olfactometry.

A step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a detailed description of acquisition and interpretation of olfactometric data by the OSME (from the Greek word for odor, σμη) method. A Merlot wine was used to exemplifly this strategy and its volatiles were characterized, rendering 43 volatiles in 1D-GC/MS and 142 in GCxGC/MS. GC-O showed the presence of 24 odor-active compounds and GCxGC/MS indicated aditional 14 odor-active compounds, which were found as coelutions. Six compounds (isoamyl acetate, The adapted GC-O in combination with the use of GCxGC/MS may be a tool to more accurate investigation of the odor-active compounds of wine.

Food Chemistry published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, COA of Formula: C6H12O3.

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

Wang, Juan published the artcileSensomics-assisted flavor decoding of coarse cereal Huangjiu, COA of Formula: C6H12O3, the main research area is sensomics vanillin hexanal coarse cereal Huangjiu odorant flavor China; 2-Methyl-3-(methyldisulfanyl)furan; Coarse cereal Huangjius; Key odorants; Sensomics; Solvent-assisted flavor evaporation.

Huangjiu is one of China national alc. beverages. The key odorants in four coarse cereal Huangjius (CCH) were identified by sensomics approach. Eighty-eight odorants were identified using solvent-assisted flavor evaporation combined with gas chromatog.-olfactometry/spectrometry and aroma extract dilution anal. Four aroma recombinates showed good similarities to the corresponding original aroma profiles (93.27-96.97%). Partial least squares regression anal. predicted vanillin and β-damascenone were the main causes of the aroma differences in the four CCHs. For the first time, omission and addition tests showed that β-damascenone caused the sweet and tea leaf aromas, whereas hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan contributed to the cooked grain aroma. Finally, 2-phenylethanol, Et (E)-3-phenyl-2-propenoate, Et 3-phenylpropanoate, vanillin, 3-(methylsulfanyl)propanal, γ-nonalactone, sotolon, β-damascenone, hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan were confirmed as the key odorants in the CCHs. 2-Methyl-3-(methyldisulfanyl)furan was a newly identified key odorant in Huangjiu.

Food Chemistry published new progress about Acids Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, COA of Formula: C6H12O3.

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

Wang, Dan published the artcileEffects of Penicillium expansum infection on the quality and flavor of yellow flesh kiwifruit during cold storage, Category: esters-buliding-blocks, the main research area is Penicillium vitamin C pentane 2 methylenebornane alc ester olefin; blue mold; flesh color; fruit quality; kiwifruit; volatile substances.

This study aimed to assess the effects of Penicillium expansum (P. expansum) infection on the quality and flavor of Jinmi (JM) and Jinyan (JY) kiwifruit. Kiwifruit were inoculated with P. expansum and stored at 0 ± 1°C, and the changes in quality indicators and volatile substances (VCs) at different stages of disease were determined In wound-inoculated kiwifruit, the soluble solid content (SSC) increased. Conversely, their titratable acidity and vitamin C (VC) content, firmness, lightness, and saturation decreased. The taste-related parameters and nutritional value of kiwifruit declined after infection. VCs such as ethanol, 3-methyl-1-butanol, and 2-methylisoborneol were detected only in the diseased fruit and gradually increased as the disease aggravated, suggesting that they may be the main sources of odor during P. expansum infection. Therefore, VCs detection can be used to determine possible P. expansum infection, as well as the degree of infection in kiwifruit. Practical applications : In practical application, we can use the results of this study to determine possible Penicillium expansum infection, as well as the degree of infection in kiwifruit according to the indicators such as volatile substances. Kiwifruit enterprises can use the nondestructive detection model established in this study to screen out the kiwifruit infected with P. expansum more efficiently, quickly, and accurately, in order to prevent harm to the health of consumers.

Journal of Food Biochemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Category: esters-buliding-blocks.

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