Category: esters-buliding-blocks

Kim, So Young published the artcileThe associations of previous influenza/upper respiratory infection with COVID-19 susceptibility/morbidity/mortality: a nationwide cohort study in South Korea, Quality Control of 142-90-5, the main research area is influenza upper respiratory infection COVID19 morbidity prognosis.

We aimed to investigate the associations of previous influenza/URI with the susceptibility of COVID-19 patients compared to that of non-COVID-19 participants. A nationwide COVID-19 cohort database was collected by the Korea National Health Insurance Corporation. A total of 8,070 COVID-19 patients (1 Jan. 2020 through 4 June 2020) were matched with 32,280 control participants. Severe COVID-19 morbidity was defined based on the treatment histories of the intensive care unit, invasive ventilation, and extracorporeal membrane oxygenation and death. The susceptibility/morbidity/mortality associated with prior histories of 1-14, 1-30, 1-90, 15-45, 15-90, and 31-90 days before COVID-19 onset were analyzed using conditional/unconditional logistic regression. Prior influenza infection was related to increased susceptibility to COVID-19 (adjusted odds ratio [95% confidence interval] = 3.07 [1.61-5.85] for 1-14 days and 1.91 [1.54-2.37] for 1-90 days). Prior URI was also associated with increased susceptibility to COVID-19 (6.95 [6.38-7.58] for 1-14 days, 4.99 [4.64-5.37] for 1-30 days, and 2.70 [2.55-2.86] for 1-90 days). COVID-19 morbidity was pos. associated with influenza (3.64 [1.55-9.21] and 3.59 [1.42-9.05]) and URI (1.40 [1.11-1.78] and 1.28 [1.02-1.61]) at 1-14 days and 1-30 days, resp. Overall, previous influenza/URI did not show an association with COVID-19 mortality. Previous influenza/URI histories were associated with increased COVID-19 susceptibility and morbidity. Our findings indicate why controlling influenza/URI is important during the COVID-19 pandemic.

Scientific Reports published new progress about Asthma. 142-90-5 belongs to class esters-buliding-blocks, name is Dodecyl 2-methylacrylate, and the molecular formula is C16H30O2, Quality Control of 142-90-5.

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

Qin, Jinlv published the artcileBenefits of LAMA in patients with asthma-COPD overlap: A systematic review and meta-analysis, Category: esters-buliding-blocks, the main research area is meta analysis COPD asthma LAMA; Asthma-COPD overlap; Efficacy; LAMA; Meta-analysis.

Meta-anal. of to determine the efficacy of long-acting muscarinic antagonist (LAMA) in patients with asthma-COPD overlap (ACO) was conducted. A systematic search was made of PubMed, Embase, Cochrane Library, and clinicaltrials.gov, without language restrictions. Randomized controlled trials (RCTs) on treatment of ACO with LAMA, compared with placebo or blank, were reviewed. Six RCTs (enrolling 1151 participants) met the inclusion criteria. LAMA showed significant effects on forced expiratory volume in 1 s (FEV1) (WMD 98.31 mL, 95% CI 94.32 to 102.30 mL), forced vital capacity (FVC) (WMD 128.00 mL, 95% CI 121.89 to 134.12 mL), peak expiratory flow (PEF) (WMD 20.60 L/min, 95% CI 19.90 to 21.29 L/min), and rescue medicine use (WMD -0.67 puffs/day, 95% CI -1.11 to -0.23 puffs/day). The addition of LAMA significantly improved lung function and rescue medicine use in patients with asthma-COPD overlap.

Clinical Immunology (Amsterdam, Netherlands) published new progress about Asthma. 142-90-5 belongs to class esters-buliding-blocks, name is Dodecyl 2-methylacrylate, and the molecular formula is C16H30O2, Category: esters-buliding-blocks.

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

Lasekan, Ola published the artcileCharacterization of the key aroma compounds in three types of bagels by means of the sensomics approach, SDS of cas: 123-29-5, the main research area is bagels aroma compound sensomics; Aroma-active compounds; Bagel; Cold fermentation; Sensomics approach.

To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution anal. (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) resp. Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2-1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent anal. of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin resp. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds Addnl., acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. While the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes.

BMC Chemistry published new progress about Bagels. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

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

Fan, Qian published the artcileCharacterization of key aroma compounds in Laobaigan Chinese Baijiu by GC×GC-TOF/MS and means of molecular sensory science, Application of Ethyl nonanoate, the main research area is aroma compound laobaigan baijiu GCTOFMS analysis.

Laobaigan (LBG) Baijiu is recognized as one of the famous Chinese liquors due to its unique flavor characteristics. However, its key aroma-active volatiles are still unknown. In this study, 414 volatile chems. in the LBG Baijiu were initially detected by comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC×GC-TOF/MS). Then, 52 of them were determined by sample dilution anal. (SDA) for screen of aroma-active compounds Based on their odor-activity values (OAVs) that were determined by the external standard method performed on the GC×GC-TOF/MS, 32 volatile compounds were further recognized as important odorants, which were reconstituted to simulate and validate the aroma profile of the LBG Baijiu. Moreover, omission experiments were conducted to corroborate the importance of key odorants. As a result, nine aroma compounds were finally confirmed as the key aroma-active compounds of the LBG Baijiu.

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

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

He, Fei published the artcileDifferent distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies, Application In Synthesis of 106-32-1, the main research area is distillation baijiu temperature headspace gas chromatog ion mobility spectrometry; Aroma-active compounds; Multivariate statistical analysis; Raw Baijiu classification; Strong flavor Baijiu; TP-HS-GC–IMS.

Liquid-liquid microextraction (LLME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatog.-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical anal., including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu.

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

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

Chen, Lu published the artcileThe effect of saliva on the aroma release of esters in simulated baijiu under the impact of high ethanol concentration, HPLC of Formula: 106-32-1, the main research area is baijiu ethanol saliva ester aroma.

As one of the most popular traditional spirits in China, baijiu has a unique food matrix with high ethanol concentration and a wealth of aroma compounds The aroma profile volatilized from the cup that has been widely studied may be different from the aroma that consumers perceived during drinking. It is affected by numerous factors, and saliva is a critical one. This study revealed that ex-vivo saliva had a significant pos. or neg. influence on ester release in simulated solutions, and proved that the degree of effects was related to the hydrophobicity of the compounds Moreover, the ethanol concentration of simulated baijiu could alter the effect of saliva on esters. Both the effect intensity and the result would be changed, and the performance of the esters was related to their log P-value. Then we examined the underlying mechanism between saliva components and esters under the effect of diverse ethanol concentrations in simulated baijiu solutions with diverse buffers. The high ethanol concentration of baijiu may make the impact of saliva components on the ester release changeable and different from other food matrixes because of the chem. and biol. change in this system.

Journal of Food Composition and Analysis published new progress about Baijiu. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

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

Fan, Guangsen published the artcileImproving ethyl acetate production in Baijiu manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae mixed culture fermentations, Quality Control of 41114-00-5, the main research area is Wickerhamomyces Saccharomyces mixed culture fermentation ethyl acetate.

Et acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of Et acetate by Wickerhamomyces anomalus Y3604. Anal. of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more Et acetate than a single fermentation The highest yield of Et acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved Et acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a pos. effect on Et acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

BioMed Research International published new progress about Baijiu. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Quality Control of 41114-00-5.

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

Wang, Zhen published the artcileCharacterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis, Recommanded Product: Ethyl nonanoate, the main research area is odorant baijiu storage flavor sensory; GC-O-MS; Light-flavor Baijiu; Niulanshan Baijiu; Recombination and omission; Sensory omics analysis.

Niulanshan Baijiu (NLS) is a light-flavor Baijiu (LFB) with a long history. The aroma-active compounds in six NLSs with different storage years were analyzed using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), coupled with Osme and aroma extraction dilution anal. (AEDA). A total of 59 odorants were identified, 5 odorants of them were, for the first time, identified as aroma-active compounds of LFB. After quantifying and calculating their odorant activity values (OAVs), 34 compounds had OAVs > 1, and the recombination and omission experiments further confirmed that Et acetate, Et acrylate, Et 2-methylbutyrate, γ-nonalactone, Et isovalerate, Et butyrate, isoamyl acetate, Et caprylate, Et valerate, 3-methylbutanal, β-damascenone, and geosmin have important contributions to the aroma of NLS. One-way ANOVA anal. further found that the contents of key odorants in NLS stored for four to five years were relatively stable. This study provides an important reference for product quality control in NLS.

Food Chemistry published new progress about Baijiu. 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

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. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

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

Chen, Xiao published the artcileLipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products, Name: Ethyl pentadecanoate, the main research area is lipase milk fat modification fatty acid synthesis.

The rancid and tart off-flavor of goat milk limits the popularization of its associated products. In this study, a two-step enzymic catalysis method was proposed to generate new aromatic notes that could alter the neg. flavor perception of goat milk products. The goat milk fat was first hydrolyzed to prepare fatty acids (FFAs) as substrates, and then esterification was carried out for the synthesis of esters with pleasant notes. In the first step, the FFAs were sufficiently released, accounting for 97.5% of the volatile fraction. In the final reconstituted goat milk product, esters with sweet, floral, and fruity-like notes occupied more than 65% of the total volatile compounds, while the abundance of fatty acids characterized by unpleasant odor decreased by 75%. Especially, 4-methyloctanoic acid, one of the FFAs responsible for the “”goaty”” flavor, was not detected under the substrate molar ratio of 0.4. Moreover, the performance of four com. lipases was investigated and compared during the first step. Lipozyme TL IM was the most efficient in the catalysis of lipid hydrolysis at 60°C and pH 8.0. The two-step lipase-catalyzed product provided a sweet and fruity note to goat milk products and reduced the intensity of the unpleasant “”goaty”” flavor.

LWT–Food Science and Technology published new progress about Candida. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Name: Ethyl pentadecanoate.

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