Category: esters-buliding-blocks

Furdikova, Katarina published the artcileComparison of different categories of Slovak Tokaj wines in terms of profiles of volatile organic compounds, Computed Properties of 539-88-8, the main research area is volatile organic compound furanoid Tokaj wine; Tokaj; comprehensive gas chromatography; high-resolution mass spectrometry; winemaking technologies.

The present work deals with the characterization of volatile organic compounds in wines from the Slovak Tokaj wine region. Studied wine samples were divided into 3 groups-varietal wines from registered Tokaj vine varieties, film wines Tokajske samorodne dry, and naturally sweet botrytized wines Tokaj selections. The VOCs from wines were extracted using optimized solid phase microextraction and analyzed by comprehensive two-dimensional gas chromatog. coupled to high-resolution time-of-flight mass spectrometry (HRTOF-MS). In total, 176 VOCs were identified in all 46 studied samples. It was found that the total number of VOCs in varietal wines was generally higher than in botrytized wines. All three studied categories showed characteristic VOC profiles with significant differences. Varietal wines were characterized by higher concentrations of esters and terpenoids originating from grapes. The presence of γ-octalactone, (E)-6-methylhept-2-en-4-one, and lack of benzaldehyde were typical for Tokajske samorodne dry. Tokaj selections expressed the highest concentration of di-Et malate, benzaldehyde, and furfurals. Several interesting trends were also observed The concentration of fermentation products was highest in varietal wines, while long-term matured Tokaj special wines were typified by the presence of compounds related to noble-rotten raisins (2-phenylacetaldehyde, Et 2-phenylacetate, and 2-phenylethanol), wood (cis-whisky lactone), and aging (1,1,6-trimethyl-2H-naphthalene, furfural, and 5-methylfurfural).

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Computed Properties of 539-88-8.

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

Meng, Liubei published the artcileAnalysis of Floral Fragrance Compounds of Chimonanthus praecox with Different Floral Colors in Yunnan, China, Computed Properties of 140-11-4, the main research area is Chimonanthus floral color fragrance compound China.

In order to better understand the floral fragrance compounds of Chimonanthus praecox belonging to genus Chimonanthus of Chimonanaceae in Yunnan, headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry was used to analyze these compounds from four C. praecox plants with different floral colors. Thirty-one types of floral fragrance compounds were identified, among which terpenes, alcs., esters, phenols, and heterocyclic compounds were the main compounds Interestingly, the floral fragrance compounds identified in the flowers of C. praecox var. concolor included benzyl acetate, α-ocimene, eugenol, indole, and benzyl alc. By contrast, the floral fragrance compounds β-ocimene, α-ocimene, and trans-β-ocimene were detected in C. praecox var. patens. Cluster anal. showed that C. praecox var. concolor H1, H2, and C. praecox var. patens H4 were clustered in one group, but C. praecox var. patens H3 was individually clustered in the other group. Addnl., principal component anal. showed that α-ocimene, benzyl alc., benzyl acetate, cinnamyl acetate, eugenol, and indole were the main floral fragrance compounds that could distinguish the four C. praecox with different floral colors in Yunnan. This study provides a theor. basis for further elucidating the mechanism and pathway of the floral fragrance release of C. praecox.

Separations published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

van Rijswijck, Irma M. H. published the artcileAcetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae, Application of Ethyl octanoate, the main research area is Cyberlindnera Pichia Saccharomyces acetate ester hydrolase screening.

Esters constitute an important class of aroma compounds and contribute significantly to the aroma of yeast-fermented beverages. Ester formation is well studied in Saccharomyces cerevisiae, while production of aroma compounds by non-conventional yeasts has received little attention. The selection of such strains for co-culturing with S. cerevisiae offers opportunities for product innovations. Therefore, we performed a comparative anal. of the diversity in ester production by Cyberlindnera fabianii 65 (Cf65), Pichia kudriavzevii 129 (Pk129) and S. cerevisiae 131 (Sc131). For all three species distinct aroma profiles were identified, with Cf65 producing the highest amount of acetate esters. Since esters are formed from alcs. and acyl-CoA or acetyl-CoA, we analyzed in vitro alc. dehydrogenase and alc. acetyl transferase activities in those three yeasts and found no correlation with ester formation. In contrast, a clear inverse correlation between the acetate-ester hydrolase activity and acetate ester yield was found for the three yeast species. Our study indicates that acetate-ester hydrolase activity plays a key role in determination of the final amount of acetate esters in fermentation broths.

LWT–Food Science and Technology published new progress about Alcohols 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, Application of Ethyl octanoate.

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

van Rijswijck, Irma M. H. published the artcileAcetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae, Formula: C11H22O2, the main research area is Cyberlindnera Pichia Saccharomyces acetate ester hydrolase screening.

Esters constitute an important class of aroma compounds and contribute significantly to the aroma of yeast-fermented beverages. Ester formation is well studied in Saccharomyces cerevisiae, while production of aroma compounds by non-conventional yeasts has received little attention. The selection of such strains for co-culturing with S. cerevisiae offers opportunities for product innovations. Therefore, we performed a comparative anal. of the diversity in ester production by Cyberlindnera fabianii 65 (Cf65), Pichia kudriavzevii 129 (Pk129) and S. cerevisiae 131 (Sc131). For all three species distinct aroma profiles were identified, with Cf65 producing the highest amount of acetate esters. Since esters are formed from alcs. and acyl-CoA or acetyl-CoA, we analyzed in vitro alc. dehydrogenase and alc. acetyl transferase activities in those three yeasts and found no correlation with ester formation. In contrast, a clear inverse correlation between the acetate-ester hydrolase activity and acetate ester yield was found for the three yeast species. Our study indicates that acetate-ester hydrolase activity plays a key role in determination of the final amount of acetate esters in fermentation broths.

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Sanchez-Palomo, E. published the artcileThe aroma of La Mancha Chelva wines: Chemical and sensory characterization, Application of Ethyl octanoate, the main research area is Vitis volatile aroma compound chem sensory property; Aromatic series, Sensory Analysis; Chelva white wine; Gas chromatography-mass spectrometry; Volatile aroma compounds.

The aim of this study is the chem. and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatog. Mass Spectrometry (GC-MS) was employed by their anal. Aroma Sensory Profile of wines was defined using the Quant. Descriptive Sensory Anal. (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chem. nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer.

Food Research International published new progress about Alcohols 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, Application of Ethyl octanoate.

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

Sanchez-Palomo, E. published the artcileThe aroma of La Mancha Chelva wines: Chemical and sensory characterization, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is Vitis volatile aroma compound chem sensory property; Aromatic series, Sensory Analysis; Chelva white wine; Gas chromatography-mass spectrometry; Volatile aroma compounds.

The aim of this study is the chem. and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatog. Mass Spectrometry (GC-MS) was employed by their anal. Aroma Sensory Profile of wines was defined using the Quant. Descriptive Sensory Anal. (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chem. nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer.

Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Yu, Haiyan published the artcileAroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry, HPLC of Formula: 106-32-1, the main research area is traditional Huangjiu ambient temperature condition gas chromatog mass spectrometry; gas chromatog ion mobility spectrometry aroma characteristic; Ambient temperature conditions; Aroma characteristics; Gas chromatography–ion mobility spectrometry; Gas chromatography–mass spectrometry; Traditional Huangjiu.

Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other periods. To determine the specific differences in aroma characteristics, sensory evaluation, gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the volatile profiles of the traditional Huangjiu samples produced under different ambient temperature conditions. The sensory evaluation results showed that the aroma attributes of wheat, sweet, ester, alc. and sauce were stronger for the samples fermented near Winter Solstice than those for the other samples. GC-MS combined with heatmap anal. showed that with the decrease in average ambient temperature, the contents of esters such as di-Et succinate and Et butanoate gradually increased, and the contents of alcs. such as phenylethyl alc., 2-methylpropanol and 3-methylbutanol gradually decreased. Some key aroma compounds, such as Et butyrate (OAV: 97-151), nonanal (OAV: 189-200), Et octanoate (OAV: 859-1134) and Et phenylacetate (OAV: 307-353), were more abundant in the samples fermented near Winter Solstice than the other samples. The visualization of GC-IMS suggested that isoamyl acetate, 2-methylpropyl acetate, Et 3-methylbutyrate, and Et 2-methylbutanoate were enriched near Winter Solstice. Together, the results suggested that the traditional Huangjiu produced around Winter Solstice contained more flavor volatiles and had better aroma quality than those produced during other periods.

Food Research International published new progress about Alcohols 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, HPLC of Formula: 106-32-1.

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

Valasek, Pavel published the artcileComparison of contents of selected esters, higher alcohols and total content of polyphenolic substances in wines of the varieties ‘Chardonnay’ and ‘Riesling’ by vintage, Quality Control of 106-32-1, the main research area is wine polyphenols ester alc.

The content of individual sensory active substances in wine is an important parameter of wine evaluation concerning sensory attributes of wine. This article discusses the development of aromatic substances contents in wines of ‘Chardonnay’ and ‘Riesling’ grapes in five consecutive wine vintages (2008 to 2012) from the same vineyard track and processed using the same methods. Out of biol. active substances, the total content of phenolic substances was determined in the presented samples. In the individual samples, aromatic substances were analyzed using gas chromatog. with mass spectrometry (GC/MS). The concentration of 1 pentanol was the highest (82 to 292 mg/l). Isobutanol and 1 propanol followed. In ‘Chardonnay’, out of esters, the concentration Et acetate was the highest, followed by Et ester of caprylic acid and isoamyl acetate. ‘Riesling’ had characteristics of highly concentrated Et acetate, pentyl formate and Et caprylate. The total content of polyphenolic substances was in a range of 188 to 308 mg/l in ‘Chardonnay’ and 194 to 281 mg/l in ‘Riesling’. Average values in ‘Riesling’ were higher than in ‘Chardonnay’. The article documents that wines made from the same grape variety grown at the same vineyard track during similar climatic conditions and processed using the same techniques do not possess the same aromatic characteristics. Minor changes of individual factors may cause significant changes of a wine’s sensory quality.

Mitteilungen Klosterneuburg published new progress about Alcohols 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, Quality Control of 106-32-1.

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

Camara, Jose S. published the artcileExploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed, Safety of Methyl decanoate, the main research area is wine aquafeed quality additive byproduct.

The recent growing concern driven by consumer interest in the safety and quality of seafood, has boosted the search for healthy and functional aquafeeds. The current study represents the first approach to assess the potential of volatile composition of the wine industry by products (e.g., grape pomace, grape stems, lees), as additives for improving the quality of fish feeds in terms of organoleptic characteristics (e.g., aroma and flavor) and health benefits. Headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to establish the volatile profile of wine industry byproducts. A total of 153 volatile organic compounds (VOCs), which belong to different chem. families, comprising 36 esters, 31 carbonyl compound, 20 alcs., 18 terpenoids, 17 acids, 11 furanic compounds, four volatile phenols, two lactones, and 14 miscellaneous, were identified. Esters and terpenoids showed a pos. contribution to the aquafeeds aroma with fruity, sweet, green, fresh, and berry notes, whereas some acids (e.g., hexanoic acid) and terpenoids (e.g., limonene) could be used as antimicrobial, antioxidant and antiproliferative agents. Our findings confirmed the potential of wine industry byproducts as a rich source of essential compounds to enhance the quality of aquafeeds towards the valorization of winery waste based on the concept of circular economy. Further investigation on the extraction, isolation and purification of VOCs from a natural bio-source will guarantee the safety of the aquafeed and compliance with the requirements of the animal feed industry.

Microchemical Journal published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Safety of Methyl decanoate.

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

Camara, Jose S. published the artcileExploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed, Synthetic Route of 111-11-5, the main research area is wine aquafeed quality additive byproduct.

The recent growing concern driven by consumer interest in the safety and quality of seafood, has boosted the search for healthy and functional aquafeeds. The current study represents the first approach to assess the potential of volatile composition of the wine industry by products (e.g., grape pomace, grape stems, lees), as additives for improving the quality of fish feeds in terms of organoleptic characteristics (e.g., aroma and flavor) and health benefits. Headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to establish the volatile profile of wine industry byproducts. A total of 153 volatile organic compounds (VOCs), which belong to different chem. families, comprising 36 esters, 31 carbonyl compound, 20 alcs., 18 terpenoids, 17 acids, 11 furanic compounds, four volatile phenols, two lactones, and 14 miscellaneous, were identified. Esters and terpenoids showed a pos. contribution to the aquafeeds aroma with fruity, sweet, green, fresh, and berry notes, whereas some acids (e.g., hexanoic acid) and terpenoids (e.g., limonene) could be used as antimicrobial, antioxidant and antiproliferative agents. Our findings confirmed the potential of wine industry byproducts as a rich source of essential compounds to enhance the quality of aquafeeds towards the valorization of winery waste based on the concept of circular economy. Further investigation on the extraction, isolation and purification of VOCs from a natural bio-source will guarantee the safety of the aquafeed and compliance with the requirements of the animal feed industry.

Microchemical Journal published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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