Category: esters-buliding-blocks

Mayobre, Carlos published the artcileGenetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening, Recommanded Product: Benzyl acetate, the main research area is aroma biosynthesis volatile organic compound melon ripening; Aroma; Climacteric ripening; Cucumis melo L.; GC–MS; QTL mapping; VOCs.

Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quant. trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant Inbred Line (RIL) population from the cross ‘Piel de Sapo’ (PS) x ‘Vedrantais’ (VED), two com. varieties segregating for ripening behavior. A total of 82 VOCs were detected by gas chromatog.-mass spectrometry (GC-MS), and 166 QTLs were identified. The main QTL cluster was on chromosome 8, collocating with the previously described ripening-related QTL ETHQV8.1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipid-derived volatiles and apocarotenoids were also identified, and candidate genes have been proposed for Et 3-(methylthio)propanoate and benzaldehyde biosynthesis. Our results provide genetic insights for deciphering fruit aroma in melon and offer new tools for flavor breeding.

Food Chemistry 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, Recommanded Product: Benzyl acetate.

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

Flores-Leon, Alejandro published the artcileSpanish Melon Landraces: Revealing Useful Diversity by Genomic, Morphological, and Metabolomic Analysis, Name: Benzyl acetate, the main research area is Cucumis melo revealing diversity genomic morphol metabolomic analysis; Cucumis melo L.; GBS; SNPs; breeding; flavour; fruit quality.

Spain is a secondary center of the diversification of the melon (Cucumis melo L.), with high diversity represented in highly appreciated landraces belonging to the Flexuosus and Ibericus groups. A collection of 47 accessions of Flexuosus, Chate, Piel de Sapo, Tendral, Amarillo, Blanco, and Rochet was analyzed using a genotyping-by-sequencing (GBS) approach. A total of 66,971 quality SNPs were identified. Genetic anal. differentiated Ibericus accessions and exotic materials (Ameri, Momordica, Kachri, and Agrestis), while Flexuous accessions shared ancestry between them. Within the Ibericus group, no clear genomic distinction could be identified for the different landraces evaluated, with accessions of different landraces showing high genetic similarity. The morphol. characterization confirmed that the external color and fruit shape had been used as recognition patterns for Spanish melon landraces, but variability within a landrace exists. Differences were found in the sugars and acid and volatile profiles of the materials. Flexuosus and Chate melons at the immature com. stage accumulated malic acid and low levels of hexoses, while Ibericus melons accumulated high contents of sucrose and citric acid. Specific trends could be identified in the Ibericus landraces. Tendral accumulated low levels of sugars and citric acid and high of malic acid, maintaining higher firmness, Rochet reached higher levels of sugars, and Amarillo tended to lower malic acid contents. Interestingly, high variability was found within landraces for the acidic profile, offering possibilities to alter taste tinges. The main volatile organic compounds (VOCs) in Flexuosus and Chate were aldehydes and alcs., with clear differences between both groups. In the Ibericus landraces, general trends for VOC accumulation could be identified, but, again, a high level of variation exists. This situation highlights the necessity to develop depuration programs to promote on-farm in situ conservation and, at the same time, offers opportunities to establish new breeding program targets and to take advantage of these sources of variation.

International Journal of Molecular Sciences 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, Name: Benzyl acetate.

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

Xu, Yanshun published the artcileThe impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low-salt fermented fish, SDS of cas: 123-29-5, the main research area is Cyprinus Lactobacillus fermentation temperature quality biogenic amines flavor putrescine.

Summary : To accelerate fermentation and improve quality of fermented fish, the impact of fermentation at elevated temperature on physicochem., microbiol. and flavor characteristics, as well as biogenic amines (BAs) accumulation of low-salt fermented fish was investigated. Results showed that increasing temperature at later stage significantly promoted the growth of lactic acid bacteria, retarded the reduction of yeast and increased the titratable acidity, while staphylococci and enterobacteriaceae were inhibited to higher extent when fermented at elevated temperature BAs contents in samples fermented at 30 °C during later stage were lower than those in the group fermented at 25 °C for 28 days, and the lowest values were observed in the sample initially fermented at 25 °C for 10 days followed by fermentation at 30 °C for 18 days. Furthermore, fermentation at elevated temperature at later stage favored the formation of desired volatile flavor compounds Results suggested that fermentation at elevated temperature at later stage could reduce BAs accumulation and enhance quality attributes of low-salt fermented fish.

International Journal of 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, SDS of cas: 123-29-5.

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

Hijaz, Faraj published the artcileEffect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids, Application of Ethyl octanoate, the main research area is Citrus fruit maturity quality alc ester aldehyde.

Mandarins (or tangerines) are mainly consumed as fresh fruits due to the ease of peeling and desirable flavor. Sweetness, acidity, and flavor of mandarin are the most important criteria for consumer preference. The objective of this study was to evaluate the effects of harvest date on sensory and chem. components of four mandarin cultivars (Murcott, 411, Temple, and ‘LB8-9’ Sugar Belle). Volatiles were extracted from the headspace of juice samples with solid phase microextraction (SPME) and analyzed using gas chromatog.-mass spectrometry (GC-MS). The optimum harvest window for eating quality of 411 was late Jan. to mid-Feb. (soluble solids content [SSC]/titratable acidity [TA]: 11.3 to 14.0), Sugar Belle fruits were best tasted when harvested from mid- to end of Jan. (SSC/TA: 14.1 to 16.1), and Feb. was the best month for harvesting Murcott (SSC/TA: 13.10 to 18.0) and Temple (SSC/TA:10.3 to 12.50). Sensory perception of sweetness, ripeness, and juiciness increased as SSC/TA increased while sourness and bitterness decreased. Pumpkin flavor, an indicator of overripe fruit, was mainly noticed late in the season. Tangerine flavor tended to decrease, whereas fruity-noncitrus flavor tended to increase with fruit maturity. Monoterpenes were the most abundant volatiles and tended to decrease with fruit maturity, whereas alcs., esters, and aldehydes increase. Aldehydes, esters, and alcs. were pos. correlated with sweetness, ripeness, juiciness, and fruity characteristics, and neg. with sourness and bitterness. On the other hand, monoterpenes were pos. correlated with bitterness and tangerine flavor, and neg. correlated with sweetness and fruity-noncitrus flavor. The highest number of esters was found in Temple, whereas Murcott and 411 were high in aldehydes.

Journal of Food Science 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

Hijaz, Faraj published the artcileEffect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids, Quality Control of 111-11-5, the main research area is Citrus fruit maturity quality alc ester aldehyde.

Mandarins (or tangerines) are mainly consumed as fresh fruits due to the ease of peeling and desirable flavor. Sweetness, acidity, and flavor of mandarin are the most important criteria for consumer preference. The objective of this study was to evaluate the effects of harvest date on sensory and chem. components of four mandarin cultivars (Murcott, 411, Temple, and ‘LB8-9’ Sugar Belle). Volatiles were extracted from the headspace of juice samples with solid phase microextraction (SPME) and analyzed using gas chromatog.-mass spectrometry (GC-MS). The optimum harvest window for eating quality of 411 was late Jan. to mid-Feb. (soluble solids content [SSC]/titratable acidity [TA]: 11.3 to 14.0), Sugar Belle fruits were best tasted when harvested from mid- to end of Jan. (SSC/TA: 14.1 to 16.1), and Feb. was the best month for harvesting Murcott (SSC/TA: 13.10 to 18.0) and Temple (SSC/TA:10.3 to 12.50). Sensory perception of sweetness, ripeness, and juiciness increased as SSC/TA increased while sourness and bitterness decreased. Pumpkin flavor, an indicator of overripe fruit, was mainly noticed late in the season. Tangerine flavor tended to decrease, whereas fruity-noncitrus flavor tended to increase with fruit maturity. Monoterpenes were the most abundant volatiles and tended to decrease with fruit maturity, whereas alcs., esters, and aldehydes increase. Aldehydes, esters, and alcs. were pos. correlated with sweetness, ripeness, juiciness, and fruity characteristics, and neg. with sourness and bitterness. On the other hand, monoterpenes were pos. correlated with bitterness and tangerine flavor, and neg. correlated with sweetness and fruity-noncitrus flavor. The highest number of esters was found in Temple, whereas Murcott and 411 were high in aldehydes.

Journal of Food Science 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, Quality Control of 111-11-5.

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

Lubinska-Szczygel, Martyna published the artcileComparison of the physical and sensory properties of hybrid citrus fruit Jaffa sweetie in relation to the parent fruits, Synthetic Route of 106-32-1, the main research area is Citrus volatile compound phys sensory property; flavoromics; fruit hybridization; gas chromatography; sensory analysis; terpenes.

In the presented study, an overall Jaffa sweetie evaluation was made to find a correlation between Citrus grandis Osbeck x Citrus paradisi Macf. and its parent fruits’ (Citrus grandis Osbeck, Citrus paradisi Macf.) properties. Based on the sensory anal., it was found that the taste and aroma of the new hybrid fruit are close to pummelo. By the use of chromatog. anal., the selected monoterpenes present in the fruits were quantified. α-terpineol was typed as the main monoterpene compound in the headspace of sweetie and grapefruit, with the concentrations: 20.96 and 87.9μg/g, resp. In turn, γ-terpinene was chosen as the most important monoterpene determining the flavor of sweetie fruit. Based on two-dimensional gas chromatog. (GC x GC-TOF-MS) and principal component anal. (PCA) of the data, several volatile compounds were associated with analyzed fruits’ aroma. Jaffa Sweetie is the hybrid fruit with sensory properties similar to pummelo with a higher content of monoterpenes, which improves its health benefits compared to the parent fruit. The research presents an instrumental method for assessing the aroma properties of the fruit as a reference method for sensory anal., commonly used in the industry.

Molecules 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, Synthetic Route of 106-32-1.

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

Wang, Peng published the artcileImpact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network, SDS of cas: 106-32-1, the main research area is peach methyl propyl acetate food processing sensory property.

Fresh peach juice and com. juices were assessed by a trained sensory panel. Differences in the volatiles between fresh and com. juices were distinguished by partial least squares regression (PLSR) combined with backpropagation artificial neural network. Totally, 10 compounds of three samples were identical: five esters, four alcs., and one aldehyde. In addition, principal component anal. and hierarchical clustering anal. combined with PLSR revealed that esters were the characteristic volatiles accounting for the differences between fresh and com. juices. By taking esters as input, the established BP network could correctly distinguish flat peach and com. juices. Moreover, 10 esters were selected as the key volatiles with the BP network. However, com. treatment caused a significant reduction in the content of the key esters between fresh flat peaches and com. juices. Therefore, the changes in esters caused the significant differences in flavor quality between fresh juice and flat peach juices products. Practical applications : The decrease in esters is the main factor that caused the difference in flavor quality between the com. juices and fresh flat peach juice. Therefore, it is necessary to optimize processing parameters to reduce the loss of esters, which further improves the flavor quality of com. flat peach juice. These results provide a theor. reference for the design of a modern high-quality peach juice processing technol.

Journal of Food Processing and Preservation 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, SDS of cas: 106-32-1.

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

Machynakova, Andrea published the artcileEnantiomer distribution of major chiral volatile organic compounds in botrytized grapes and wines, HPLC of Formula: 106-32-1, the main research area is enantiomer distribution chiral volatile organic compound botrytized grape wine.

In this study, volatile organic compounds in healthy and botrytized grape berries, as well as highly botrytized wines (Tokaj selection essences) were characterized by solid phase microextraction followed by gas chromatog. connected to mass spectrometry anal. In total, more than 95 compounds were detected in uninfected grape berries, while botrytization significantly increased number of VOC in given grape variety. The number of detected compounds in Hungarian Tokaj selection essence (206) was doubled compare to Slovak ones. The identified compounds belong to various chem. classes such as higher alcs. followed by carbonyls, furans and terpenoids in grapes and esters of carboxylic acids as well alc. in botrytized wines. Seven chiral compounds (α-terpineol, hotrienol, limonene, di-Et malate, 2,3-butanediol and whiskey lactones) were selected for further chiral separation Botrytization influenced enantiomer ratio of studied terpenes in grapes of all varieties. The enantiomer distribution of α-terpineol was influenced by used wine processing technol.

European Food Research 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, HPLC of Formula: 106-32-1.

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

Su, Zhengbo published the artcileAnalyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS, Application In Synthesis of 106-32-1, the main research area is volatile compound cherry wine fermentation aging bottle chromatog.

Flavor is one of the most important characteristics and qualities of wines and fruit wines. In this study. HS-GC-IMS combined with the anal. method of principal component anal. (PCA) were used to inquire the volatile compounds in cherry wine during fermentation and aging in bottle. The fingerprints of flavor substances were established by the topog. plots, and identified 36 signal peaks that corresponded to 29 compounds The volatile compounds were mainly esters, alcs., aldehydes and ketones. Aldehydes were the main volatile compounds of cherry juice. Due to the metabolism of yeast, there was significantly increase in volatile compounds during fermentation After the fermentation, cherry wine was stored in bottles for wine age. The volatile compounds changed little, and the flavor became more ethereal during aging in bottle. Through the evaluation, a spontaneous malolactic fermentation (MLF) happened during aging in bottle within two years, bringing about quality stability, deacidifying and sensory promotion of the cherry wine.

Food Science and Technology Research 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 In Synthesis of 106-32-1.

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

Zhu, Fengbo published the artcileInfluence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine, Category: esters-buliding-blocks, the main research area is vacuum soaking Chinese rice wine brewing; Brewing; Chinese rice wine; Flavor compounds; Sensory evaluation; Vacuum soaking.

Soaking is an important process in Chinese rice wine brewing. In this study, the influence of vacuum soaking on Chinese rice wine production was investigated. Rice subjected to a 1-h vacuum soaking process or a traditional 2-days soaking process was steamed and fermented. Our results showed that vacuum soaking led to similar absorbed water but less leached solids compared with traditional soaking and showed limited influence on the physiochem. characteristics of steamed rice. Monitoring of the fermentation process suggested that the content of amino acid nitrogen in the vacuum-soaked group was significantly higher than that of the traditional-soaked group, while the other indexes were similar. The detection of flavor substances in the rice wine indicated that the contents of organic acids and free amino acids were higher in the vacuum-soaked group, and the main kinds of volatile flavor compounds from the two groups were similar. Addnl., sensory evaluation reflected that the rice wine brewed with rice subjected to either of the two different soaking treatments had similar sensory performances. Our research indicated that vacuum soaking could effectively shorten the soaking time of rice in Chinese rice wine production thus shortening the brewing cycle without sacrificing the quality of the rice wine.

Journal of Bioscience and Bioengineering 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, Category: esters-buliding-blocks.

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