Category: esters-buliding-blocks

Liu, Yunjiao published the artcileConcurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: Impacts on non-volatile and volatile components of spent coffee grounds hydrolysates, HPLC of Formula: 123-29-5, the main research area is Oenococcus oeni Lachancea thermotolerans volatile spent coffee ground hydrolyzate.

This work investigated the impact of co-fermentations of Oenococcus oeni and Lachancea thermotolerans on chem. constituents of spent coffee grounds (SCG) hydrolyzates with added yeast extract O. oeni Lalvin 31 and L. thermotolerans grew well in co-cultures, but the yeast died early in two co-cultures with O. oeni Enoferm Beta and O. oeni PN4. Compared with the monoculture of yeast only, co-inoculation with O. oeni did not significantly affect sugar consumption but reduced ethanol production In addition, co-fermentation significantly altered organic acids profiles. Furthermore, the fermented SCG hydrolyzates from co-culture of L. thermotolerans and O. oeni Lalvin 31 retained more alkaloids (e.g. theophylline and trigonelline) and had higher amounts of Et acetate, Me acetate and acetoin as compared with those of control. Hence, simultaneous malolactic fermentation by selected O. oeni and alc. fermentation by L. thermotolerans may provide a new strategy to valorize SCG for developing novel alc. beverages.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Xia, Yanan published the artcileAssessment of key aroma compounds in fresh jujube brandy by GC-O-MS and odor activity value, Quality Control of 110-42-9, the main research area is jujube flavor aroma isobutanol phenylethanol food quality.

Fresh jujube brandy (FJB, 50% volume/volume ethanol) was produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae. Fifty-five aroma-active compounds of jujube brandy (JB) were found by GC-O-MS. Through the calculation of odor activity value, 27 compounds that make a contribution to the JB aroma were identified and 16 key flavor compounds of JB were determined, including Et octanoate, Et caproate, Et isovalerate, Et laurate, 2-undecanone, Et valerate, etc., followed by aroma reconstruction experiments for confirmation. Great similarity and differences were found in different brandies on the characteristic aroma compounds by principal component anal. Furthermore, four components (Et butyrate, Et valerate, Et octanate, and benzaldehyde) were partly originated from jujube. During fermentation, eight Me esters converted to Et esters, and nine new compounds (Et 2-methyl-butyrate, Et iso-valerate, etc.) were formed. Practical applications : FJB (50% volume/volume ethanol), produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae, is a famous alc. beverage in Taihang Mountain districts in Hebei with Chinese characteristics. But the development of FJB was restricted because its flavor and quality were very unstable. Understanding the key aroma compounds of JB and its formation mechanism could provide a guide of process optimization and flavor regulation, making it become a unique brandy with Chinese characteristics, recognized and accepting by the world.

Journal of Food Processing and Preservation published new progress about Alcoholic beverages. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

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

Xia, Yanan published the artcileAssessment of key aroma compounds in fresh jujube brandy by GC-O-MS and odor activity value, Product Details of C11H22O2, the main research area is jujube flavor aroma isobutanol phenylethanol food quality.

Fresh jujube brandy (FJB, 50% volume/volume ethanol) was produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae. Fifty-five aroma-active compounds of jujube brandy (JB) were found by GC-O-MS. Through the calculation of odor activity value, 27 compounds that make a contribution to the JB aroma were identified and 16 key flavor compounds of JB were determined, including Et octanoate, Et caproate, Et isovalerate, Et laurate, 2-undecanone, Et valerate, etc., followed by aroma reconstruction experiments for confirmation. Great similarity and differences were found in different brandies on the characteristic aroma compounds by principal component anal. Furthermore, four components (Et butyrate, Et valerate, Et octanate, and benzaldehyde) were partly originated from jujube. During fermentation, eight Me esters converted to Et esters, and nine new compounds (Et 2-methyl-butyrate, Et iso-valerate, etc.) were formed. Practical applications : FJB (50% volume/volume ethanol), produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae, is a famous alc. beverage in Taihang Mountain districts in Hebei with Chinese characteristics. But the development of FJB was restricted because its flavor and quality were very unstable. Understanding the key aroma compounds of JB and its formation mechanism could provide a guide of process optimization and flavor regulation, making it become a unique brandy with Chinese characteristics, recognized and accepting by the world.

Journal of Food Processing and Preservation published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Wang, Lu published the artcileSensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses, Formula: C11H22O2, the main research area is alc beverage spent coffee ground sensory property spectrometry chromatog.

In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alc. beverages with com. S. cerevisiae strain D254. The sensory characteristics of the SCG alc. beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatog.-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alc. fermentation of Saccharomyces cerevisiae D254 in SCG extract SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochem. properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alc. beverages or flavoring liquors.

Fermentation published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Chen, Panpan published the artcileSensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB), Safety of Ethyl 4-oxopentanoate, the main research area is aroma compound fuyu flavor baijiu.

The key odorants of Jiugui-series Baijiu (Y and R) were explored systematically for the first time by a sensory-directed flavor anal. approach. A total of 144 aroma-active compounds were identified by pH regulated liquid-liquid extraction (LLE) and headspace solid phase microextaction (HS-SPME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), and 92 of these were first reported. The aroma extract dilution anal. (AEDA) was used for screening the potential important aroma compounds The overall aroma profiles of Y and R were successfully simulated (similarity = 95.47%, and 90.21%, resp.) by mixing the odorants (OAV �1) with their natural concentrations in 52% ethanol/water solutions The omission tests revealed that Et acetate, Et lactate, Et butyrate, Et pentanoate, Et hexanoate, Et octanoate, Et dodecanoate, di-Me trisulfide, acetic acid, propionic acid, butanoic acid, isovaleric acid, hexanoic acid, octanoic acid, and p-cresol were identified as the key aroma compounds In particular, benzenemethanethiol played an important role in the typical aroma of Y and R, which had a burnt or baked-like odor and was a new finding.

Journal of Food Composition and Analysis published new progress about Alcoholic beverages. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Safety of Ethyl 4-oxopentanoate.

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

Liu, Xian published the artcileInteraction mechanism of collagen peptides with four phenolic compounds in the ethanol-water solution, HPLC of Formula: 123-29-5, the main research area is mechanism collagen peptide phenolic compound ethanol water solution.

This study demonstrated the interaction mechanism of collagen peptides (CPs) with 4-ethylphenol (4-EP), phenol, guaiacol, and 4-ethylguaiacol (4-EG) in the ethanol-water solution The UV visible spectroscopy, zeta potential tests and hydrogen nuclear magnetic spectroscopy manifested that CPs interacted with the phenolic compounds Meanwhile, Isothermal titration calorimetry determination indicated that the CPs was hydrogen bonded with 4-EP in 52%(volume/volume) ethanol-water solution, while the hydrophobic forces played a major role in the interaction of CPs with guaiacol and 4-EG, resp. Moreover, hydrogen and hydrophobic bonds were involved in the interaction between CPs and phenol. Finally, Head Space-solid Phase Microextraction Gas Chromatog. Mass Spectrometry anal. indicated that the content of phenolic compounds in model solution efficiently decreased with the presence of CPs. In the real liquor, it was found that the content of volatile compounds (including phenolic compounds) was obviously decreased after CPs added.

Journal of Leather Science and Engineering published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Zhao, Guozhong published the artcileEffect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench), HPLC of Formula: 123-29-5, the main research area is sorghum fermentation steam explosion physicochem property.

Steam explosion (SE) was applied to modify the physicochem. properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench). SEM (SEM) showed that the dense structures of sorghum especially the starch granules were destroyed, and much more folds, crimps and holes appeared in sorghum starch. Cellulose, hemicellulose and proteins in sorghum tended to decrease when the SE pressure increased which were investigated by fourier transformed IR (FTIR) spectroscopy and SDS-PAGE. SE pretreatment increased the content of reducing sugar in sorghum, and the content of reducing sugar in sorghum pretreated by SE of 2.0 MPa increased over 19 times than the control. Moreover, fermentation results indicated that the ethanol yield was over 2 times higher than the control under the pressure of 1.5 MPa. The fermentation broth increased and the fermentation residue decreased obviously by SE pretreatment than the control. The kinds and the relative contents of esters increased, especially the Et acetate. This study suggested that SE pretreatment could reduce the waste content and promote the ethanol production in the liquor industry.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Liu, J. published the artcileDetermination of ethyl octanoate in Chinese liquor using FT-NIR spectroscopy, Product Details of C10H20O2, the main research area is ethyl octanoate chinese liquor FT NIR spectroscopy.

To quant. detect Et octanoate in Chinese liquor, Fourier-transform near-IR (FT-NIR) spectroscopy was performed in the present work, with 162 Chinese liquor samples selected from Luoyang Dukang Distillery. The chem. values of Et octanoate were determined by gas chromatog. (GC), and spectral data from 12,000 to 4000 cm-1 were collected. The calibration model was established with partial least squares (PLS) regression, and then validated using internal cross-validation. The predictability of the model was further confirmed by the validation set as external validation. After comparing the effects of the models set up with sample data under different pre-processing methods, the model was built within the spectral region of 6101.7 – 5449.8 cm-1; based on the SNV pre-processing method which was selected as the optimal model. The coefficient of determination (R2) for cross-validation of the model was 0.9507, and the corresponding root mean square errors of cross-validation (RMSECV) was 3.91 mg L-1. The R2 for external validation was 0.9537, and the root mean square errors of prediction (RMSEP) was 3.62 mg L-1. The results demonstrated that using NIR spectroscopy to determine Et octanoate in Chinese liquor is feasible and can achieve satisfactory results.

International Food Research Journal published new progress about Alcoholic beverages. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

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

Marquez-Lemus, Mario published the artcileAssessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process, Computed Properties of 41114-00-5, the main research area is volatile compound antioxidant Opuntia fruit liquor maceration.

Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia’s phytochem. content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volatile aromatic profile, antioxidant activity, and sensory evaluation were carried out to characterize the liquor. Sensorial evaluation results showed that L-2D (2 day-macerated liquor) has the higher consumers’ acceptance. Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, resp.). We could identify and quantify 29 volatile compounds, being Et acetate and D-limonene those with the highest content. Quercitrin was the most abundant phenolic compound in the liquor. The findings of this study demonstrate that Opuntia liquor is a rich source of phenolics and aromatic compounds that would be a drink with the probability of being commercialize.

CyTA–Journal of Food published new progress about Alcoholic beverages. 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

Shrikhande, Savyasachi published the artcileIntensification and analysis of ethyl levulinate production process having a reactive distillation through vapor recompression and bottom flash techniques, Category: esters-buliding-blocks, the main research area is ethyl levulinate production process reactive distillation through vapor recompression.

Et levulinate (EL) is an important biodiesel blending ingredient. Reactive distillation (RD) and distillation are energy intensive operations in the EL process studied in this work. Therefore, the intensification approach for energy reduction in these operations is important. In this study, we investigated the implementation of vapor recompression (VR), multistage vapor recompression (MVR) and bottom flash (BF) techniques in the EL production process having one reactive distillation and two normal distillations for the first time. New intensified cases are- VR in RD (RD-VR), BF in RD (RD-BF), MVR in C1 column (C1-MVR), BF in C2 column (C2-BF), and hybrid RD-BF/C2-BF. Performance of these intensified cases is investigated and compared against the base case in terms of energy savings, total annual cost (TAC), carbon emission, energy consumed per ton of EL and cost of processing per kg of EL. It is found that the RD-BF/C2-BF scheme yields 61% reduction in overall heating duty, 35.5% reduction in TAC, and 58.76% reduction in carbon emission, with respect to the base case. Cost of EL production is found to be $ 6.6 per kg. This study is important as it focuses on economic as well as environmental aspects.

Chemical Engineering and Processing published new progress about Equilibrium constant. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Category: esters-buliding-blocks.

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