Category: esters-buliding-blocks

Zhang, Jing published the artcileThe chemistry and sensory characteristics of new herbal tea-based kombuchas, Recommanded Product: Ethyl octanoate, the main research area is kombucha beverage black tea volatile compound mint refreshing aroma; chrysanthemum; honeysuckle; kombucha; mint; volatiles.

Kombucha is a black tea-based, non-alc. beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biol. characteristics, namely antioxidant, antimicrobial and anti-inflammatory activity. The present study compared traditional kombucha prepared with black tea and green tea to kombuchas produced with several alternative substrates, including white tea, chrysanthemum, honeysuckle, and mint infusions. Throughout the fermentation process, liquid and gas chromatog. analyzed sugars, ethanol, organic acids, and volatile compounds Sugar consumption was substrate-dependent, with mint kombucha having the highest amount of residual sugar and honeysuckle having the lowest. Forty-six volatile organic compounds were detected, including alcs., esters, acids, aldehydes, ketones, and other compounds Twenty-two compounds were produced during the fermentation and identified in all kombuchas; some of these compounds represented fruity and floral aromas. Another 24 compounds were substrate specific. Notably, the herb-based kombuchas (chrysanthemum, honeysuckle, and mint) contained several compounds absent in the tea-based kombuchas and are associated with minty, cooling, and refreshing aromas. Mint and green tea kombucha attained the highest and lowest overall sensorial acceptance ratings, resp. This study demonstrated herbal substrates’ suitability to prepare kombucha gastronomically with volatile compound and flavor profiles distinct from tea-based kombuchas. The kombucha beverage is a low-caloric functional drink that is increasingly popular around the world. While it is traditionally produced with black or green tea, this paper explores its production based on other herbal and floral infusions. The kombucha analogs presented in this paper can provide consumers with healthy alternatives for sugary soft drinks while also offering a broader range of flavors.

Journal of Food Science published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Qiu, Shuang published the artcileNon-Saccharomyces yeasts highly contribute to characterisation of flavor profiles in greengage fermentation, Synthetic Route of 106-32-1, the main research area is Saccharomyces yeast flavor profile greengage fermentation; Acid tolerance; Characteristic VOCs; Fermented greengage beverage; Non-Saccharomyces yeasts; Polyphenols; VOC-polyphenol interactions.

Non-Saccharomyces yeasts play an important role in greengage fermentation To obtain practical non-Saccharomyces yeasts for high-acid fermentation environments, and improve the flavor quality of fermented greengage beverage, four indigenous acid-tolerant non-Saccharomyces yeast strains were used to conduct greengage fermentation Hanseniaspora occidentalis, Pichia terricola, and Issatchenkia orientalis were competitively fermentable and significantly decreased the concentration of citric acid and malic acid. HS-SPME and GC-MS were used to analyze the aroma profiles, and results showed that H. occidentalis has potential to produce explicit fruity aroma, since the fermented beverages obtained more esters. Moreover, phenolic acids had the highest concentration among polyphenols of fermented greengage beverage. Comparatively, spontaneous fermentation produced higher levels of most polyphenols, whereas P. terricola treatment resulted predominantly in partial phenolic acids. Kendall coefficients indicated that procyanidins and glycosidic bound flavonols significantly pos. correlated with more than 30% volatiles. This study verified the biofunctions of non-Saccharomyces yeasts and applied their potential for flavor improvement in the production of high-acidity fermented fruit beverages.

Food Research International published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

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

Qiu, Shuang published the artcileNon-Saccharomyces yeasts highly contribute to characterisation of flavor profiles in greengage fermentation, Synthetic Route of 140-11-4, the main research area is Saccharomyces yeast flavor profile greengage fermentation; Acid tolerance; Characteristic VOCs; Fermented greengage beverage; Non-Saccharomyces yeasts; Polyphenols; VOC-polyphenol interactions.

Non-Saccharomyces yeasts play an important role in greengage fermentation To obtain practical non-Saccharomyces yeasts for high-acid fermentation environments, and improve the flavor quality of fermented greengage beverage, four indigenous acid-tolerant non-Saccharomyces yeast strains were used to conduct greengage fermentation Hanseniaspora occidentalis, Pichia terricola, and Issatchenkia orientalis were competitively fermentable and significantly decreased the concentration of citric acid and malic acid. HS-SPME and GC-MS were used to analyze the aroma profiles, and results showed that H. occidentalis has potential to produce explicit fruity aroma, since the fermented beverages obtained more esters. Moreover, phenolic acids had the highest concentration among polyphenols of fermented greengage beverage. Comparatively, spontaneous fermentation produced higher levels of most polyphenols, whereas P. terricola treatment resulted predominantly in partial phenolic acids. Kendall coefficients indicated that procyanidins and glycosidic bound flavonols significantly pos. correlated with more than 30% volatiles. This study verified the biofunctions of non-Saccharomyces yeasts and applied their potential for flavor improvement in the production of high-acidity fermented fruit beverages.

Food Research International published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.

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

Clarke, Holly J. published the artcileDietary compounds influencing the sensorial, volatile and phytochemical properties of bovine milk, Quality Control of 110-42-9, the main research area is bovine milk dietary compound volatile phytochem property; dairy; feeding system; isoflavones; sensory; volatile organic compounds (VOCs).

The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochem. content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed type can influence the sensory perception of milk directly via the transfer of volatile aromatic compounds, or indirectly by the transfer of non-volatile substrates that act as precursors for volatile compounds In the present study, significant differences were observed in the phytochem. profile of the different feed and milk samples. The isoflavone formonoetin was significantly higher in CLV feed samples, but higher in raw GRS milk, while other smaller isoflavones, such as daidzein, genistein, and apigenin were highly correlated to raw CLV milk. This suggests that changes in isoflavone content and concentration in milk relate to diet, but also to metabolism in the rumen. This study also found unique potential volatile biomarkers in milk (di-Me sulfone) related to feeding systems, or significant differences in the concentration of others (toluene, p-cresol, Et and Me esters) based on feeding systems. TMR milk scored significantly higher for hay-like flavor and white color, while GRS and CLV milk scored significantly higher for a creamy color. Milk samples were easily distinguishable by their volatile profile based on feeding system, storage time, and pasteurization.

Molecules published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Clarke, Holly J. published the artcileDietary compounds influencing the sensorial, volatile and phytochemical properties of bovine milk, Recommanded Product: Ethyl nonanoate, the main research area is bovine milk dietary compound volatile phytochem property; dairy; feeding system; isoflavones; sensory; volatile organic compounds (VOCs).

The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochem. content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed type can influence the sensory perception of milk directly via the transfer of volatile aromatic compounds, or indirectly by the transfer of non-volatile substrates that act as precursors for volatile compounds In the present study, significant differences were observed in the phytochem. profile of the different feed and milk samples. The isoflavone formonoetin was significantly higher in CLV feed samples, but higher in raw GRS milk, while other smaller isoflavones, such as daidzein, genistein, and apigenin were highly correlated to raw CLV milk. This suggests that changes in isoflavone content and concentration in milk relate to diet, but also to metabolism in the rumen. This study also found unique potential volatile biomarkers in milk (di-Me sulfone) related to feeding systems, or significant differences in the concentration of others (toluene, p-cresol, Et and Me esters) based on feeding systems. TMR milk scored significantly higher for hay-like flavor and white color, while GRS and CLV milk scored significantly higher for a creamy color. Milk samples were easily distinguishable by their volatile profile based on feeding system, storage time, and pasteurization.

Molecules published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Huang, Mingzheng published the artcileComparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China, SDS of cas: 111-11-5, the main research area is Rosa roxburghii Tratt fruit volatile compound sensory Guizhou China.

Rosa roxburghii Tratt (Chestnut rose) is native to China where it is cultivated for its strongly aromatic hips (pseudo fruits); locally known as cili. Increasing interest in cili for food and beverage products prompted an evaluation of its aroma compounds and the influence of geog. source. Accordingly, the volatile compounds in cili from five locations in Guizhou province were analyzed by headspace-solid-phase microextraction coupled with gas chromatog.-mass spectrometry. Sixty-seven volatile compounds were identified. Principal component anal. distinguished three sample groups by geog. source. The aroma of cili juice from each location was characterized by quant. descriptive anal. using six odor descriptors. Cili aroma was predominantly sweet/fruity, floral and green, but geog. source significantly influenced the intensity of the sweet/fruity and floral notes. Odor activity analyses indicated that 40 volatile compounds contribute appreciably to the aroma of cili. Of those compounds, only ten esters, two aldehydes, one alc. and one aromatic compound were common to all regional samples. Those findings extend the range of volatiles detected in cili. These results identify those that are present in odor active amounts and provide the first evidence of the impact of geog. source on the aroma and flavor of cili.

Flavour and Fragrance Journal published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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

Huang, Mingzheng published the artcileComparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China, Name: Ethyl octanoate, the main research area is Rosa roxburghii Tratt fruit volatile compound sensory Guizhou China.

Rosa roxburghii Tratt (Chestnut rose) is native to China where it is cultivated for its strongly aromatic hips (pseudo fruits); locally known as cili. Increasing interest in cili for food and beverage products prompted an evaluation of its aroma compounds and the influence of geog. source. Accordingly, the volatile compounds in cili from five locations in Guizhou province were analyzed by headspace-solid-phase microextraction coupled with gas chromatog.-mass spectrometry. Sixty-seven volatile compounds were identified. Principal component anal. distinguished three sample groups by geog. source. The aroma of cili juice from each location was characterized by quant. descriptive anal. using six odor descriptors. Cili aroma was predominantly sweet/fruity, floral and green, but geog. source significantly influenced the intensity of the sweet/fruity and floral notes. Odor activity analyses indicated that 40 volatile compounds contribute appreciably to the aroma of cili. Of those compounds, only ten esters, two aldehydes, one alc. and one aromatic compound were common to all regional samples. Those findings extend the range of volatiles detected in cili. These results identify those that are present in odor active amounts and provide the first evidence of the impact of geog. source on the aroma and flavor of cili.

Flavour and Fragrance Journal published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.

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

Huang, Mingzheng published the artcileComparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China, Recommanded Product: Benzyl acetate, the main research area is Rosa roxburghii Tratt fruit volatile compound sensory Guizhou China.

Rosa roxburghii Tratt (Chestnut rose) is native to China where it is cultivated for its strongly aromatic hips (pseudo fruits); locally known as cili. Increasing interest in cili for food and beverage products prompted an evaluation of its aroma compounds and the influence of geog. source. Accordingly, the volatile compounds in cili from five locations in Guizhou province were analyzed by headspace-solid-phase microextraction coupled with gas chromatog.-mass spectrometry. Sixty-seven volatile compounds were identified. Principal component anal. distinguished three sample groups by geog. source. The aroma of cili juice from each location was characterized by quant. descriptive anal. using six odor descriptors. Cili aroma was predominantly sweet/fruity, floral and green, but geog. source significantly influenced the intensity of the sweet/fruity and floral notes. Odor activity analyses indicated that 40 volatile compounds contribute appreciably to the aroma of cili. Of those compounds, only ten esters, two aldehydes, one alc. and one aromatic compound were common to all regional samples. Those findings extend the range of volatiles detected in cili. These results identify those that are present in odor active amounts and provide the first evidence of the impact of geog. source on the aroma and flavor of cili.

Flavour and Fragrance Journal published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Song, Yaru published the artcileComparison of volatile compounds and fatty acids of jujubes (Ziziphus jujuba mill.) before and after blackening process, Application In Synthesis of 110-42-9, the main research area is volatile compound fatty acids jujubes Ziziphus jujuba blackening process.

Blackened jujube, as an emerging fruit processed product, was obtained from red jujube by a blackening processing of Maillard reaction with high humidity and temperature This study was to compare the volatile compounds (VOCs) and fatty acids (FAs) between red jujubes (RJs) and blackened jujubes (BJs) of six cultivars (JZ, MZ, JSXZ, HZ, YHDZ and TZ) using headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and GC-MS resp. A total of 56 VOCs were detected in these six cultivars (RJs and BJs), and their types and contents were analyzed. A total of 22 FAs, including 12 saturated fatty acids (SFAs) and 10 unsaturated fatty acids (USFAs), was determined in the RJs and BJs, The content of essential FAs in BJs was higher. B-JZ had the greatest increase in linoleic and -linolenic from 5.3 mg/100 g to 10.0 mg/100 g and from 3.4 mg/100 g to 5.1 mg/100 g, resp. It indicated that JZ is better for improving flavor and the composition of FAs by blackening process than other five cultivars. In addition, FAs and VOCs were found to have a linear correlation with color. The types of VOCs and FAs between red and blackened jujubes were also discriminated using principal component anal. (PCA).

International Journal of Food Properties published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application In Synthesis of 110-42-9.

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

Simonato, Barbara published the artcileEffects of post-harvest fungal infection of apples on chemical characteristics of cider, Related Products of esters-buliding-blocks, the main research area is fungal infection apple cider.

The impact of fungal post-harvest infection of apple on the chem. composition of cider was investigated through a comparative anal. of ciders obtained from apples (Gala variety) sep. infected by five fungal species (Alternaria alternata, Botrytis cinerea, Diplodia seriata, Monilinia fructigena, and Penicillium expansum) and cider from sound apples. The content of several flavor-active mols. belonging to different chem. groups, such as alcs., esters, acids, aldehydes, phenols, and lactones, significantly varied among ciders. Particularly, cider from sound apples had a higher concentration of Et ester acetate, fatty acid Et esters and fatty acids, mols. that contribute to fruity and sweet scent. Principal component anal. well discriminated ciders, evidencing species-specific fungal effect. Differences in precursor availability in juices and biosynthesis pathways in fungi could explain changes in aroma profile of ciders. This study provides information on the potential risk to produce cider from infected apples due to the possible quality depreciation.

LWT–Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

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