Category: esters-buliding-blocks

Anaya, Juan Alberto published the artcileApplying rosemary extract and caffeic acid to modify the composition of Monastrell wines, Product Details of C6H12O3, the main research area is Monastrell wine polyphenol aromatic compound rosemary extract caffeic acid.

This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating prefermentative maceration. For this purpose, three treatments were carried out in triplicate. In one of them, rosemary extract was applied on the clusters 10 days before harvest, caffeic acid was applied in the same way in another, and, finally, this acid was applied to grape before crushing. Each treatment was run by both traditional vinification and vinification with prefermentative maceration. After making wines, they were monitored for 12 mo after fermentation The application of rosemary extract, and that of caffeic acid but to a lesser extent, increased the color, the concentration of anthocyanins, and the percentage of polymerized anthocyanins, while prefermentation maceration gave rise to wines with a higher concentration of condensed tannins and polyphenols. Applying rosemary extract and caffeic acid in the vineyard also increased the concentration of esters and other compounds that favor wine aromatic quality, which was also enhanced by prefermentative maceration.

European Food Research and Technology published new progress about Acidity. 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

Anaya, Juan Alberto published the artcileApplying rosemary extract and caffeic acid to modify the composition of Monastrell wines, Safety of Ethyl octanoate, the main research area is Monastrell wine polyphenol aromatic compound rosemary extract caffeic acid.

This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating prefermentative maceration. For this purpose, three treatments were carried out in triplicate. In one of them, rosemary extract was applied on the clusters 10 days before harvest, caffeic acid was applied in the same way in another, and, finally, this acid was applied to grape before crushing. Each treatment was run by both traditional vinification and vinification with prefermentative maceration. After making wines, they were monitored for 12 mo after fermentation The application of rosemary extract, and that of caffeic acid but to a lesser extent, increased the color, the concentration of anthocyanins, and the percentage of polymerized anthocyanins, while prefermentation maceration gave rise to wines with a higher concentration of condensed tannins and polyphenols. Applying rosemary extract and caffeic acid in the vineyard also increased the concentration of esters and other compounds that favor wine aromatic quality, which was also enhanced by prefermentative maceration.

European Food Research and Technology published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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

Escribano-Viana, Rocio published the artcileDo non-Saccharomyces yeasts work equally with three different red grape varieties, Product Details of C6H12O3, the main research area is Lachancea Torulaspora Tempranillo Grenache wine Metschnikowia malolactic fermentation inoculation.

The present study aimed to investigate the oenol. changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiol. and physicochem. characteristics of vinifications were analyzed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alc. fermentation, probably because of the better adaptation of the inocula to the must’s oenol. properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.

Fermentation published new progress about Acidity. 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

Budak, Nilguen H. published the artcileThe changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process, Synthetic Route of 140-11-4, the main research area is Prunus cerasus fermentation organic volatile compound antioxidant physicochem property; ORAC; geraniol; key aroma compounds; linalool; peach vinegar; peach wine; phenylacetic acid; ɣ-decalactone.

Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peach can be used in the production of vinegar. In this study, peach vinegar was produced as an alternative to other industrial products produced from peach. In this study, it was determined that the TPC content and ORAC value of peach vinegar were higher than those of peach juice and peach wine. In addition, the major contributor compounds to the aroma profiles of the samples were the γ-decalactone, linalool, and geraniol compounds for the peach juice; the ethanol, -decalactone, phenylacetic acid, acetic acid, 2-phenylethanol, Et decanoate, the linalool, and the decanoic-acid for the peach wine; and the -decalactone, phenylacetic acid, acetic-acid, phenethyl-acetate, and isovaleric acid for the peach vinegar. It is thought that the results of this study will pave the way for the widespread production of vinegar from peach, which has pos. effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study so far on peach vinegar. Practical applications : In this study, it was aimed to produce vinegar as a new and alternative foodstuff product from peach fruit which was normally processed as fresh or/ dried fruit, fruit juice, puree, and canned fruit by the industry. An alternative idea was created for the use of peach fruit, which has a short shelf life. In the study, the antioxidant capacity, organic compounds, and volatile compounds associated with aroma profile of peach vinegar during the fermentation process were determined Moreover, the changes of these compounds were monitored during the fermentation process. The results of the study are a guide for the usability of peach fruit as a raw material in the production of peach vinegar, which has potentially pos. effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study on peach vinegar.

Journal of Food Biochemistry published new progress about Acidity. 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

Picinelli Lobo, Anna published the artcileAromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction, Recommanded Product: Benzyl acetate, the main research area is sweet cider cryo extraction; 2-Phenylethyl acetate (PubChem CID:7654); Check-All-That-Apply; Consumers; Decanoic acid (PubChem CID:2969); Ethyl 2-Methylbutyrate (PubChem CID:24020); Ethyl decanoate (PubChem CID:8048); Ethyl octanoate (PubChem CID:7799); Ethyl tetradecanoate (PubChem CID:31283); Ice cider; Isoamyl acetate (PubChem CID:31276); Malus domestica; Octanoic acid (PubChem CID:379); Saccharomyces bayanus.

Nine ciders obtained by cryo-extraction were analyzed for chem., olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quant. volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described as sweet, spicy, fruity and floral were observed Among these, it is worth mentioning 5 high-b.p. compounds found in an olfactometric zone where heavy, phenolic odours predominate in still ciders. The sensory descriptions obtained by Check-All-That-Apply classified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most influential in the assessment of the overall quality of the ciders. The most highly valued ciders were described as the sweetest, most fruity ones, in agreement with their having the highest values for the ratio between total sugars and total acidity.

Food Chemistry published new progress about Acidity. 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

Nikolaou, Anastasios published the artcileWine production using free and immobilized kefir culture on natural supports, SDS of cas: 123-29-5, the main research area is wine immobilized kefir flavor; 1-Hexanol (PubChem CID: 8103); 2-Methyl-1-propanol (PubChem CID: 6560); 2-Phenylethanol (PubChem CID: 6054); Acetaldehyde (PubChem CID: 177); Acetic acid (PubChem CID: 176); Apple; Delignified cellulosic material; Ethanol (PubChem CID: 702); Ethyl acetate (PubChem CID: 8857); Grape skins; Kefir culture; Lactic acid (PubChem CID: 612); Methanol (PubChem CID: 887); Sensory evaluation; Volatiles; Wine; l-Malic acid (PubChem CID: 222656).

The aim of the present study was to perform simultaneous alc. and malolactic wine fermentations using free or immobilized kefir culture at a wide temperature range (5-45 °C). Repeated batch fermentations were carried out for a period up to 29 mo, suggesting a high operational stability of the systems, while malic acid conversion and ethanol productivity up to 70.9% and 36.9 g/(Ld) were noted. Volatile acidity was at levels typically found in wines (<1.0 g acetic acid/L) in most cases, although increased values were recorded in wines produced at 5 °C, but no vinegar taint was detected. Fusel alcs. were at levels usually found in wines, but were reduced at 5 °C. Application of PCA to minor volatiles showed that the fermentation temperature rather than the nature of kefir culture had a significant effect. Noticeably, all products were accepted by the panel during the preliminary sensory evaluation. Food Chemistry published new progress about Acidity. 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

Corona, Onofrio published the artcileInfluence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines, Related Products of esters-buliding-blocks, the main research area is Grillo wine Quercus petraea tannins extract prefermentative addition.

In this research, the chem. characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alc. fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tannins extracted from oak wood were partly due to the drying/maturing and roasting methods used in barrel production Alc. fermentation was partially facilitated by the addition of tannins in aqueous solution The wines obtained showed a higher content of Et esters of medium-chain fatty acids (from 22 to 31%) and, in some cases, higher acetate alcs. (from 15 to 28%), relevant to the olfactory sensations provided to the wines. The tannins added to the must before fermentation also made it possible to obtain an addnl. supply of polyphenols (from 25 to 85%) able to induce more complex sensory profiles in the wines, with increased persistent taste notes.

European Food Research and Technology published new progress about Acidity. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Related Products of esters-buliding-blocks.

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

Li, Xiaonan published the artcileCloning and expression of Lactobacillus brevis β-glucosidase and its effect on the aroma of strawberry wine, SDS of cas: 123-29-5, the main research area is aroma cloning Lactobacillus brevis strawberry wine.

The aim of this study was to evaluate the effect of β-glucosidase (Lb0241) derived from Lactobacillus brevis on the aroma of strawberry wine. The recombinant Lb0241 was cloned and expressed in Escherichia coli BL21 (DE3). The effect of temperature, pH, and additives on the activity of Lb0241 and its substrate specificity and kinetic parameters were analyzed. Furthermore, the effects of Lb0241 on the aroma properties of strawberry wine were evaluated by SPME-GC-MS and sensory evaluation. Lb0241 showed remarkable specificity for β-glucoside and displayed the highest activity at pH 5.0 and 30°C, with a relative activity of 55% in 12% ethanol. Ni2+ and K+ could increase the activity of Lb0241, but Fe2+, urea, 2-hydroxy-1-ethanethiol, and sodium dodecyl sulfate showed the opposite effect. Lb0241 could increase the aroma-active volatiles of esters, terpenoids, and phenols, and decrease alcs. and volatile acids. Overall, Lb0241 showed promising prospects in terms of aroma release in strawberry wine. Practical applications : A notable part of non-volatile glycosidic precursors present in fruit wine constitutes a reserve of potential aroma-active mols. Thus, the hydrolysis of aromatic precursors could significantly enhance the aroma of fruit wine. Our results showed that the new β-glucosidase Lb0241, which was derived from Lactobacillus brevis T61, exhibited strong acid and ethanol resistance. Moreover, Lb0241 could effectively hydrolyze aromatic precursors and enhance the level of aroma compounds in strawberry wine. Therefore, Lb0241 has potential application prospects and economic value to improve the flavor of fruit wine.

Journal of Food Processing and Preservation published new progress about Acidity. 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

Pham, Duc-Truc published the artcileInfluence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines, Formula: C10H20O2, the main research area is Cabernet Sauvignon wine dealcoholization reverse osmosis evaporative perstraction; Alcohol sweetspot; Descriptive analysis; Evaporative perstraction; Reduced alcohol wine; Reverse osmosis.

Worldwide, winemakers are increasingly adopting alc. management strategies to counter the higher wine ethanol concentrations observed over the past ∼30 years. Wines with high ethanol levels exhibit increased ‘hotness’ on the palate, which is generally considered to neg. impact wine quality. This study investigated changes in the chem. and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP). Descriptive anal. (DA) of wine before and after RO-EP treatment indicated dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes observed in wine chem. composition However, significant differences in the perception of wine palate attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. Astringency was enhanced following partial dealcoholization of one wine, but diminished in another. Sensory trials were also undertaken to determine the optimal ethanol concentration of wines, or the ‘alc. sweetspot’. Two approaches to alc. sweetspotting of dealcoholized wines were evaluated, together with two methods of statistical anal., chi-squared goodness of fit and one proportion tests.

Food Chemistry published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

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

de Andrade Neves, Nathalia published the artcileChemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol, SDS of cas: 106-32-1, the main research area is Plinia jaboticaba liquor cachaca cereal alc volatile composition.

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the main Brazilian sources of anthocyanins. It is widely recognized and popular, with its consumption occurring in fresh forms and through processed products. Although popular, jabuticaba liquors are handmade, on a small-scale, with little quality control and a lack of standardization. This study aimed to evaluate the effect of the ethanol source (cachaca and cereal alc.) on the chem. characteristics of jabuticaba liquors. The beverages were evaluated considering the contents of sugars, ethanol, anthocyanins, ellagic acid, amino acids, biogenic amines, organic acids, and volatile composition The liquors showed similar chem. compositions, which differs from the content of anthocyanins and the volatile composition The liquor made from cachaca showed a greater complexity of aroma, including terpenes and volatile phenolic compounds, and a higher d.p. of anthocyanins. This study is the first published for jabuticaba liquors.

LWT–Food Science and Technology published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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