Category: esters-buliding-blocks

Fan, Xiaojing published the artcileCharacterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS, Name: Ethyl octanoate, the main research area is sorghum volatile compound GC MS IMS; GC-IMS; GC-MS; Odor-active value; Sorghum; Volatile compound.

The current study applied both GC-MS and GC-IMS for characterizing volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that ester compounds were abundant in six raw samples. Among these esters, the content of hexadecanoic acid Et ester was highest in all of the raw samples. Compound 3-octanone only existed in Apollo, Bazley and Liberty, and 2-undecanone was found to be in MR43. Result of GC-IMS showed that signals of benzaldehyde, 2,3-butanedione were generally noted in six raw samples. In general, The Apollo and Buster had more volatile compounds, followed by Bazley and Liberty. In contrast, MR43 and G44 had least volatile compounds For cooked sorghums, more fatty aldehydes are formed compared to its corresponding raw sample, in which current data indicated that 40 volatile compounds were identified by GC-MS, and 11 of them were identified as the key aroma compounds More important, variation in the compounds of hexanal, heptanal, octanal, 2-heptenal, nonanal, trans- 2-octenal, benzeneaceldehyde, (E)-2-nonenal, 1-octen-3-ol, 1-pentanol, 2-methoxy-4-vinylphenol and 2-pentylfuran might be applied for explaining the aroma characteristics among six sorghum cultivars. Result of GC-IMS showed that 26 volatile compounds but not in results from GC-MS detection, indicating advantage of methodol. combination for a better understanding impact of cultivars and cooking on volatile characteristics of sorghums.

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, Name: Ethyl octanoate.

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

North, Megan K. published the artcileThe effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage, Synthetic Route of 111-11-5, the main research area is meat chilled storage volatile profile quercetin shelf life diet; Aromatics; Flavonoid; Microbial spoilage; New Zealand White; Oxidation; Shelf-life.

Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 wk). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Color, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discoloration seemed delayed. The volatile profile was dominated by esters, alcs. and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms.

Meat 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, Synthetic Route of 111-11-5.

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

Wen, Rongxin published the artcileFungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation, SDS of cas: 123-29-5, the main research area is harbin dry sausage volatile compound fermentation fungal community; Correlation analysis; Fermentation; Fungal community; Harbin dry sausage; Volatile compound.

This study investigated the fungal community succession and volatile compound dynamics of Harbin dry sausage during a twelve-day fermentation using high-throughput internal transcribed spacer amplicon sequencing and headspace solid-phase microextraction gas chromatog.-mass spectrometry. Aspergillus pseudoglaucus was found to be the primary species in the sausages during fermentation, whereas Lasiodiplodia theobromae, Alternaria alternata, Aspergillus caesiellus, and Trichosporon asahii were also prevalent. Addnl., a total of 72 volatile compounds were identified in the dry sausages, of which 24 key compounds (odor activity value > 1) dominated flavor development, including 3 aldehydes, 1 ketone, 4 alcs., 9 esters, 4 alkenes, and 3 other compounds Furthermore, correlation anal. suggested that most of the core fungi were pos. correlated with the key volatile compounds, particularly A. pseudoglaucus, Aspergillus gracilis, Trichosporon caseorum, Debaryomyces hansenii, and T. asahii. Our findings provide novel insights into the fungal ecol. and flavor development of Harbin dry sausages.

Food Microbiology 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

Wen, Rongxin published the artcileFungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation, Safety of Ethyl octanoate, the main research area is harbin dry sausage volatile compound fermentation fungal community; Correlation analysis; Fermentation; Fungal community; Harbin dry sausage; Volatile compound.

This study investigated the fungal community succession and volatile compound dynamics of Harbin dry sausage during a twelve-day fermentation using high-throughput internal transcribed spacer amplicon sequencing and headspace solid-phase microextraction gas chromatog.-mass spectrometry. Aspergillus pseudoglaucus was found to be the primary species in the sausages during fermentation, whereas Lasiodiplodia theobromae, Alternaria alternata, Aspergillus caesiellus, and Trichosporon asahii were also prevalent. Addnl., a total of 72 volatile compounds were identified in the dry sausages, of which 24 key compounds (odor activity value > 1) dominated flavor development, including 3 aldehydes, 1 ketone, 4 alcs., 9 esters, 4 alkenes, and 3 other compounds Furthermore, correlation anal. suggested that most of the core fungi were pos. correlated with the key volatile compounds, particularly A. pseudoglaucus, Aspergillus gracilis, Trichosporon caseorum, Debaryomyces hansenii, and T. asahii. Our findings provide novel insights into the fungal ecol. and flavor development of Harbin dry sausages.

Food Microbiology 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, Safety of Ethyl octanoate.

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

Zhang, Rong published the artcileEffect of PLA/PBAT antibacterial film on storage quality of passion fruit during the shelf-life, COA of Formula: C6H12O3, the main research area is Passiflora fruit shelf life PLA PBAT antibacterial blend film; PLA/PBAT antibacterial films; passion fruit; storage quality.

In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20°C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food.

Molecules 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, COA of Formula: C6H12O3.

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

Zhang, Rong published the artcileEffect of PLA/PBAT antibacterial film on storage quality of passion fruit during the shelf-life, Safety of Benzyl acetate, the main research area is Passiflora fruit shelf life PLA PBAT antibacterial blend film; PLA/PBAT antibacterial films; passion fruit; storage quality.

In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20°C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food.

Molecules 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, Safety of Benzyl acetate.

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

Riley, Samuel published the artcileVolatile profiles of commercial vetch prepared via different processing methods, Synthetic Route of 41114-00-5, the main research area is Vicia volatile drought tolerance dietary protein; Aroma; Fermentation; Natto; Rhizopus; Tempeh; Vetch; Vicia sativa; Vicia villosa.

Vicia sativa (Common Vetch) is currently an underutilized leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatog.-mass spectrometry (SPME GC-MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation 2-pentyl furan, benzyl alc., benzaldehyde, 1-octen-3-ol and 1-hexanol were found to be characteristic aroma compounds of V. sativa. Anal. of a V. sativa landrace demonstrated significant intraspecies variation in volatile abundance, three-fold that of com. varieties. Both natto and tempeh fermentation produced significant quantities of alcs., esters, and carboxylic acids with specifically natto generating significant pyrazines. Concentrations of 1-octen-3-ol significantly decreased after tempeh fermentation indicating its potential to reduce documented off flavor generating volatiles within V. sativa.

Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Synthetic Route of 41114-00-5.

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

Riley, Samuel published the artcileVolatile profiles of commercial vetch prepared via different processing methods, Application In Synthesis of 106-32-1, the main research area is Vicia volatile drought tolerance dietary protein; Aroma; Fermentation; Natto; Rhizopus; Tempeh; Vetch; Vicia sativa; Vicia villosa.

Vicia sativa (Common Vetch) is currently an underutilized leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatog.-mass spectrometry (SPME GC-MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation 2-pentyl furan, benzyl alc., benzaldehyde, 1-octen-3-ol and 1-hexanol were found to be characteristic aroma compounds of V. sativa. Anal. of a V. sativa landrace demonstrated significant intraspecies variation in volatile abundance, three-fold that of com. varieties. Both natto and tempeh fermentation produced significant quantities of alcs., esters, and carboxylic acids with specifically natto generating significant pyrazines. Concentrations of 1-octen-3-ol significantly decreased after tempeh fermentation indicating its potential to reduce documented off flavor generating volatiles within V. sativa.

Food Chemistry 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

Hu, Yingying published the artcileQuality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus, SDS of cas: 123-29-5, the main research area is Staphylococcus lactic acid bacteria dry sausage quality flavor China.

Pediococcus pentosaceus (Pp), Lactobacillus curvatus (Lc), Lactobacillus sakei (Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality characteristics and flavor formation in Harbin dry sausage. The inoculation of dry sausages with bacterial strains, especially mixed strains (Pp + Sx + Lc and Pp + Sx + Ls), significantly decreased the moisture content and water activity. Compared with the sausages inoculated with a single strain and non-inoculated, those inoculated with mixed strains had shorter transverse relaxation time T21 that represents the immobilized water (P < 0.05) after a nine-day fermentation The texture profile anal. showed that inoculation with bacterial strains increased the hardness and springiness of sausages. The sausages inoculated with mixed strains showed higher a*-values (P < 0.05). Furthermore, the percentages of some aldehydes, ketones, alcs., acids and esters in the sausage inoculated with Pp + Sx + Lc were significant higher than that in control sausages (P < 0.05), which may be derived from carbohydrate catabolism (such as 3-hydroxy-2-butanone), amino acid metabolism (such as 3-phenylpropanol, 2,3-butanediol, phenylethyl alc., 2-methyl-propanal, 2-methyl-butanal and 3-methyl-butanal), β-lipid oxidation (such as 2-pentanone, 2-heptanone and 2-nonanone) and esterification (such as Et esters). 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, SDS of cas: 123-29-5.

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

Hu, Yingying published the artcileQuality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus, Recommanded Product: Ethyl octanoate, the main research area is Staphylococcus lactic acid bacteria dry sausage quality flavor China.

Pediococcus pentosaceus (Pp), Lactobacillus curvatus (Lc), Lactobacillus sakei (Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality characteristics and flavor formation in Harbin dry sausage. The inoculation of dry sausages with bacterial strains, especially mixed strains (Pp + Sx + Lc and Pp + Sx + Ls), significantly decreased the moisture content and water activity. Compared with the sausages inoculated with a single strain and non-inoculated, those inoculated with mixed strains had shorter transverse relaxation time T21 that represents the immobilized water (P < 0.05) after a nine-day fermentation The texture profile anal. showed that inoculation with bacterial strains increased the hardness and springiness of sausages. The sausages inoculated with mixed strains showed higher a*-values (P < 0.05). Furthermore, the percentages of some aldehydes, ketones, alcs., acids and esters in the sausage inoculated with Pp + Sx + Lc were significant higher than that in control sausages (P < 0.05), which may be derived from carbohydrate catabolism (such as 3-hydroxy-2-butanone), amino acid metabolism (such as 3-phenylpropanol, 2,3-butanediol, phenylethyl alc., 2-methyl-propanal, 2-methyl-butanal and 3-methyl-butanal), β-lipid oxidation (such as 2-pentanone, 2-heptanone and 2-nonanone) and esterification (such as Et esters). 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, Recommanded Product: Ethyl octanoate.

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