Category: esters-buliding-blocks

Maksimovic, Svetolik published the artcileUtilization of supercritical CO2 in bioactive principles isolation from Helichrysum italicum and their adsorption on selected fabrics, Recommanded Product: Methyl octanoate, the main research area is Helichrysum arzanol supercritical CO2 cotton gauze polypropylene fabric.

Helichrysum italicum (Roth) G. Don fil., Asteraceae, possesses numerous secondary plant metabolites with a wide range of biol. activities. Yet, data on the potential of supercritical fluid extraction (SFE) in their isolation are scarce. This study provides analyses of the chem. profiles of extracts obtained by SFE with or without ethanol as a cosolvent using GC-FID, GC-MS, HPLC, and UHPLC-MS techniques. Among the compounds with proven biol. activity identified, the presence of arzanol was confirmed. In the next step, the integrated process of supercritical fluid extraction and impregnation was applied to deliver active compounds to cotton gauze and polypropylene fabric for possible topical applications. The anal. procedures results showed a considerable affinity of both textile materials for incorporating active components present in the H. italicum. The study indicated the high-pressure techniques applied as very efficient in the isolation of bioactive components from H. italicum and their adsorption on selected carriers.

Journal of Supercritical Fluids published new progress about Cotton. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.

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

Chen, Shuang published the artcileCharacterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies, Computed Properties of 106-32-1, the main research area is aged Chinese rice wine aroma compound recombination omission; OAV; aged Chinese rice wine; aroma recombination and omission; cAEDA.

The aroma compounds in young and aged Chinese rice wines with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution anal. (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors of ≥64 were detected in the aged rice wine than in the young rice wine. A total of 43 odorants were further identified and quantitated. The odor activity values (OAVs) revealed 33 aroma compounds with OAVs of ≥1 in young or aged rice wine. Among these aroma compounds with relatively higher OAVs, 3-methylbutanoic acid, 1,1-diethoxyethane, vanillin, 3-methylbutanal, sotolon, benzaldehyde, 4-vinylguaiacol, methional, and 2,3-butanedione showed significant differences between young and aged rice wines. This difference was confirmed through a quant. anal. of 34 rice wine samples with ages of 0-15 years. Then, the aroma profile of the aged rice wine was successfully simulated through an aroma recombination model. Omission models suggested that sotolon, vanillin, 3-methylbutanal, and benzaldehyde played key roles in the overall aroma of aged rice wine.

Journal of Agricultural and Food Chemistry published new progress about Flavor. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.

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

Yang, Xiaoying published the artcileAnalysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxide, Name: Methyl octanoate, the main research area is strawberry fruit methylcyclopropene chlorine dioxide flavor taste preservative; 1-MCP; ClO2; Flavor; Strawberry; Vocs.

Abstract: Flavor and taste attributes of fruits varied by different preservatives treatments. Changes in sugars, organic acids, amino acids as well as volatiles of strawberries treated with 1-methylcyclopropene (1-MCP) and/or chlorine dioxide (ClO2) were evaluated during storage period in this study. Our results revealed that the decreases of tartaric acid, malic acid, citric acid, titratable acidity (TA), sucrose and soluble sugar contents were significantly inhibited by 1-MCP + ClO2. The fructose and glucose contents of all groups remained stable and slightly increased at the last period of 10 days. However, different treatments had no influence on content of succinic acid. Moreover, the highest sweet taste (77.37 mg 100 g-1 fresh weight) and lowest bitter taste (3.44 mg 100 g-1 fresh weight) free amino acids (FAA) were observed in the strawberries treated by 1-MCP combined with ClO2 treatment as compared to other treatments and control. (E)-2-hexenal was the most abundant volatile and showed a significant increase trend during strawberry storage. More interestingly, Et butyrate, fruit-like aroma, could be recovered in content by 1-MCP, ClO2 alone and their combination treatment. Compared with other treatments, the significant different flavor in ClO2 treatment was identified by principle component anal. In addition, Me hexanoate and 4-methoxy-2,5-dimethylfuran-3(2H)-one (DMMF) were the major factors that affected the volatile organic compounds (VOCs) of strawberries through the whole storage. Taken together, 1-MCP coupled with ClO2 could be a complex preservative to maintain strawberries quality by regulating the flavor and taste attributes.

Journal of Food Science and Technology (New Delhi, India) published new progress about Flavor. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Wei, Shuwei published the artcileThe effect of different potassium fertilizers on fruit flavor quality of ‘Xinliqihao’ pear, Product Details of C17H34O2, the main research area is Pyrus fruit quality flavor potassium.

This study was conducted to investigate the effects of different types of potassium fertilizers on the flavor and quality of pear fruit. [Methods] With ‘ Xinliqihao’ as a research object, such three treatments as potassium sulfate (T1), potassium nitrate (T2) and potassium chloride (T3) were set up, with no application of potassium fertilizer as control (CK). The total acid content of ‘ Xinliqihao’ fruit treated with different types of potassium fertilizers was higher than that of the control. The total acid content of the potassium nitrate treatment was the highest, which was 103.68% higher than that of the control, sequentially followed by the potassium sulfate treatment and the potassium chloride treatment. Both the control and potassium treatments of ‘ Xinliqihao’ had the highest malic acid content, and except the potassium chloride treatment with the lowest fumaric acid content, other treatments all had the lowest tartaric acid content. Different types of potassium fertilizer treatments had different effects on the organic acid content of ‘ Xinliqihao ‘ fruit. The types and contents of volatile aroma substances in the fruit of ‘Xinliqihao’ treated with potassium fertilizers were significantly liiglier than the control. The aroma substances in ‘Xinliqihao’ differed among different potassium fertilizer treatments.

Agricultural Biotechnology published new progress about Flavor. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.

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

Ferracane, Antonio published the artcileExploring the volatile profile of whiskey samples using solid-phase microextraction Arrow and comprehensive two-dimensional gas chromatography-mass spectrometry, Application In Synthesis of 111-11-5, the main research area is whiskey solid phase microextraction gas chromatog mass spectrometry; Comprehensive two-dimensional gas chromatography; Flavour analysis; Solid-phase microextraction Arrow; Volatile organic compounds; Whiskey.

We present a novel sample preparation method for the extraction and preconcentration of volatile organic compounds from whiskey samples prior to their determination by comprehensive two-dimensional gas chromatog. (GC x GC) coupled to mass spectrometry (MS). Sample preparation of the volatile compounds, important for the organoleptic characteristics of different whiskeys and their acceptance and liking by the consumers, is based on the use of the solid-phase microextraction (SPME) Arrow. After optimization, the proposed method was compared with conventional SPME regarding the anal. of different types of whiskey (i.e., Irish whiskey, single malt Scotch whiskey and blended Scotch whiskey) and was shown to exhibit an up to a factor of six higher sensitivity and better repeatability by a factor of up to five, depending on the compound class. A total of 167 volatile organic compounds, including terpenes, alcs., esters, carboxylic acids, ketones, were tentatively-identified using the SPME Arrow technique, while a significantly lower number of compounds (126) were determined by means of conventional SPME. SPME Arrow combined with GC x GC-MS was demonstrated to be a powerful anal. tool for the exploration of the volatile profile of complex samples, allowing to identify differences in important flavor compounds for the three different types of whiskey investigated.

Journal of Chromatography A published new progress about Flavor. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

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

Ferracane, Antonio published the artcileExploring the volatile profile of whiskey samples using solid-phase microextraction Arrow and comprehensive two-dimensional gas chromatography-mass spectrometry, Application In Synthesis of 123-29-5, the main research area is whiskey solid phase microextraction gas chromatog mass spectrometry; Comprehensive two-dimensional gas chromatography; Flavour analysis; Solid-phase microextraction Arrow; Volatile organic compounds; Whiskey.

We present a novel sample preparation method for the extraction and preconcentration of volatile organic compounds from whiskey samples prior to their determination by comprehensive two-dimensional gas chromatog. (GC x GC) coupled to mass spectrometry (MS). Sample preparation of the volatile compounds, important for the organoleptic characteristics of different whiskeys and their acceptance and liking by the consumers, is based on the use of the solid-phase microextraction (SPME) Arrow. After optimization, the proposed method was compared with conventional SPME regarding the anal. of different types of whiskey (i.e., Irish whiskey, single malt Scotch whiskey and blended Scotch whiskey) and was shown to exhibit an up to a factor of six higher sensitivity and better repeatability by a factor of up to five, depending on the compound class. A total of 167 volatile organic compounds, including terpenes, alcs., esters, carboxylic acids, ketones, were tentatively-identified using the SPME Arrow technique, while a significantly lower number of compounds (126) were determined by means of conventional SPME. SPME Arrow combined with GC x GC-MS was demonstrated to be a powerful anal. tool for the exploration of the volatile profile of complex samples, allowing to identify differences in important flavor compounds for the three different types of whiskey investigated.

Journal of Chromatography A published new progress about Flavor. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Wang, Juan published the artcileCharacterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis, Computed Properties of 123-29-5, the main research area is Huangjiu aroma compound flavor sensory analysis China; Aroma recombination; Gas chromatography-olfactometry (GC-O); Huangjiu; Key odorants; Omission/addition.

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor anal. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatog.-olfactometry (GC-O) coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, Et lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, Et cinnamate, Et 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that Et cinnamate and Et 3-phenylpropionate played the key roles in the overall aroma of Huangjiu.

Food Research International published new progress about Flavor. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.

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

Sung, Jeehye published the artcileRelationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars, Application of Ethyl octanoate, the main research area is sensory attribute chem composition mango cultivar; LC-MS/MS; SPME-GC/MS; flavor; mango; multivariate analysis; sensory.

The present study investigated the relationship between the chem. composition and sensory quality of different mango (Mangifera indica L.) cultivars by multivariate statistical anal. The results showed that the high hedonic rating of mangoes was due in part to its flavor profile such as fruity, pineapple, and coconut with sweetness. High hedonic liking and pos. flavors of mangoes could be responsible for the volatile compounds including fruity esters, 1-octanol, (E,Z)-2,6-nonadienal, and γ-octalactone with high contents of sugars. On the other hand, turpentine-like and green flavors of mangoes are attributed to the relatively low hedonic liking of mangoes, which correlated with high contents of amino acids and terpenes. These findings demonstrated that interaction between individual chem. compounds within mangoes could be responsible for the specific sensory qualities of mango cultivars and provided insight into a paradigm for the selection and development of new and more desirable mango cultivars in the future.

Journal of Agricultural and Food Chemistry published new progress about Flavor. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

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

Sung, Jeehye published the artcileRelationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars, Formula: C6H12O3, the main research area is sensory attribute chem composition mango cultivar; LC-MS/MS; SPME-GC/MS; flavor; mango; multivariate analysis; sensory.

The present study investigated the relationship between the chem. composition and sensory quality of different mango (Mangifera indica L.) cultivars by multivariate statistical anal. The results showed that the high hedonic rating of mangoes was due in part to its flavor profile such as fruity, pineapple, and coconut with sweetness. High hedonic liking and pos. flavors of mangoes could be responsible for the volatile compounds including fruity esters, 1-octanol, (E,Z)-2,6-nonadienal, and γ-octalactone with high contents of sugars. On the other hand, turpentine-like and green flavors of mangoes are attributed to the relatively low hedonic liking of mangoes, which correlated with high contents of amino acids and terpenes. These findings demonstrated that interaction between individual chem. compounds within mangoes could be responsible for the specific sensory qualities of mango cultivars and provided insight into a paradigm for the selection and development of new and more desirable mango cultivars in the future.

Journal of Agricultural and Food Chemistry published new progress about Flavor. 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

Wang, Lihua published the artcileDetermination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu, Category: esters-buliding-blocks, the main research area is flavor Baijiu; Baijiu (Chinese liquor); dose-over-threshold value; flavor compounds; flavor threshold value; sensory evaluation.

Nineteen compounds, including ten esters, six acids, and three alcs., were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor (retronasal) threshold values (FTVs) of these 19 compounds were determined by the 10 samples test method in hydroalcoholic solutions (46% volume/volume in ethanol). The FTVs of the compounds were calculated based on the best estimate threshold method. All the FTVs determined by the professional Chinese Baijiu tasters were lower than those by the nonprofessional tasters. For instance, the detection (2.31 mg/kg) and recognition (11.74 mg/kg) values of Et hexanoate determined by the nonprofessional group were higher than the resp. corresponding values 0.44 and 3.80 mg/kg determined by the professional group. All of the odor activity values (OAVs) of Et valerate (OAV: 1176.00 to 2321.17), Et octanoate (OAV: 6841.20 to 7851.60), and 1-butanol (OAV: 26.78 to 39.72) in Gujinggong Baijiu were more than 10-fold larger than their dose-over-threshold values (DoTs), for which the DoTs of Et valerate, Et octanoate, and 1-butanol were 92.84 to 183.25, 180.03 to 206.62, 1.18 to 1.75, resp. On the contrary, the OAVs of Et heptanoate (OAV: 3.60 to 5.70) and isoamyl alc. (OAV: 1.18 to 1.57) were lower than their corresponding DoTs at 152.62 to 241.63 and 12.26 to 16.41. The results demonstrated that it is necessary to consider and compare their DoTs and OAVs simultaneously on evaluating the contribution of flavor compounds in Baijiu. Practical Application : Sensory evaluation of threshold values of various flavor compounds could be significantly affected by their existing matrix. Most of the published results of the flavor threshold value of compounds were determined from the matrix such as beer, whiskey, red wine, rather than Chinese Baijiu. The results of this work not only could provide valuable information for flavor studies of Chinese Baijiu but also give useful information for the Baijiu industry to quality control.

Journal of Food Science published new progress about Baijiu. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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