Category: esters-buliding-blocks

Sanchez, Ramon published the artcileVolatile composition and sensory properties of wines from vineyards affected by iron chlorosis, COA of Formula: C10H20O2, the main research area is iron chlorosis 2phenylacetaldehyde 2phenylethanol 2phenylethyl acetate black fruit stress; Aroma; Nutritional stress; Tempranillo; Vitis vinifera.

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity.

Food Chemistry published new progress about Acetates 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, COA of Formula: C10H20O2.

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

Sanchez, Ramon published the artcileVolatile composition and sensory properties of wines from vineyards affected by iron chlorosis, Quality Control of 110-42-9, the main research area is iron chlorosis 2phenylacetaldehyde 2phenylethanol 2phenylethyl acetate black fruit stress; Aroma; Nutritional stress; Tempranillo; Vitis vinifera.

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity.

Food Chemistry published new progress about Acetates 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, Quality Control of 110-42-9.

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

Hanula, Monika published the artcileHydrogel Emulsion with Encapsulated Safflower Oil Enriched with Acai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions, Formula: C9H10O2, the main research area is hydrogel emulsion encapsulated safloweroil acai extract beef burgers storage; encapsulation; fat substitute; konjac; linseed flour; lipid oxidation; volatile compounds.

This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract The influences of the fat substitute on the chem. (TBARS, fatty acids, and volatile compounds profile) and phys. (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 ± 1°C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of acai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with açai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.

Molecules published new progress about Acetates 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, Formula: C9H10O2.

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

Chen, Hu published the artcileEffects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine, Category: esters-buliding-blocks, the main research area is spontaneous fermentation microbial succession volatile compound Petit Verdot wine.

Petit Verdot is widely used in blend wines but only few studies focus on the effect of microorganisms on the aroma formation of its monovarietal wine. This study explored the correlation between microorganisms and aromas during spontaneous fermentation (SF) and inoculated fermentation (IF). The changes of volatile compounds and microbial succession during the wine fermentation were monitored by HS-SPME-GC-MS and HTS. The results showed that SF resulted wines with more aromatic and regional characteristics because of significantly higher content and varieties of higher alcs., acetate esters and C6 compounds, thus highlighting the ′floral′ and ′fruity′ characteristics of Petit Verdot wine. The PCA and OPLS-DA showed that there were significant differences in aromas and microorganisms under SF, and IF, while correlations between them were established by OPLS and Spearman (VIP >1, P < 0.05). Among them, four unique core bacteria in SF were pos. correlated (P < 0.05) with four important higher alcs. and most of the esters. Non-Saccharomyces in SF were pos. correlated (P < 0.01) with C6 compounds Therefore, SF had a potential application prospect for improving wine flavor and provided a reference for further understanding the role of microorganisms in the formation of aroma compounds LWT--Food Science and Technology published new progress about Acetates 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, Category: esters-buliding-blocks.

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

Chen, Hu published the artcileEffects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine, Related Products of esters-buliding-blocks, the main research area is spontaneous fermentation microbial succession volatile compound Petit Verdot wine.

Petit Verdot is widely used in blend wines but only few studies focus on the effect of microorganisms on the aroma formation of its monovarietal wine. This study explored the correlation between microorganisms and aromas during spontaneous fermentation (SF) and inoculated fermentation (IF). The changes of volatile compounds and microbial succession during the wine fermentation were monitored by HS-SPME-GC-MS and HTS. The results showed that SF resulted wines with more aromatic and regional characteristics because of significantly higher content and varieties of higher alcs., acetate esters and C6 compounds, thus highlighting the ′floral′ and ′fruity′ characteristics of Petit Verdot wine. The PCA and OPLS-DA showed that there were significant differences in aromas and microorganisms under SF, and IF, while correlations between them were established by OPLS and Spearman (VIP >1, P < 0.05). Among them, four unique core bacteria in SF were pos. correlated (P < 0.05) with four important higher alcs. and most of the esters. Non-Saccharomyces in SF were pos. correlated (P < 0.01) with C6 compounds Therefore, SF had a potential application prospect for improving wine flavor and provided a reference for further understanding the role of microorganisms in the formation of aroma compounds LWT--Food Science and Technology published new progress about Acetates 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, Related Products of esters-buliding-blocks.

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

Chen, Hu published the artcileEffects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine, SDS of cas: 110-42-9, the main research area is spontaneous fermentation microbial succession volatile compound Petit Verdot wine.

Petit Verdot is widely used in blend wines but only few studies focus on the effect of microorganisms on the aroma formation of its monovarietal wine. This study explored the correlation between microorganisms and aromas during spontaneous fermentation (SF) and inoculated fermentation (IF). The changes of volatile compounds and microbial succession during the wine fermentation were monitored by HS-SPME-GC-MS and HTS. The results showed that SF resulted wines with more aromatic and regional characteristics because of significantly higher content and varieties of higher alcs., acetate esters and C6 compounds, thus highlighting the ′floral′ and ′fruity′ characteristics of Petit Verdot wine. The PCA and OPLS-DA showed that there were significant differences in aromas and microorganisms under SF, and IF, while correlations between them were established by OPLS and Spearman (VIP >1, P < 0.05). Among them, four unique core bacteria in SF were pos. correlated (P < 0.05) with four important higher alcs. and most of the esters. Non-Saccharomyces in SF were pos. correlated (P < 0.01) with C6 compounds Therefore, SF had a potential application prospect for improving wine flavor and provided a reference for further understanding the role of microorganisms in the formation of aroma compounds LWT--Food Science and Technology published new progress about Acetates 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, SDS of cas: 110-42-9.

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

Chen, Hu published the artcileEffects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine, Quality Control of 140-11-4, the main research area is spontaneous fermentation microbial succession volatile compound Petit Verdot wine.

Petit Verdot is widely used in blend wines but only few studies focus on the effect of microorganisms on the aroma formation of its monovarietal wine. This study explored the correlation between microorganisms and aromas during spontaneous fermentation (SF) and inoculated fermentation (IF). The changes of volatile compounds and microbial succession during the wine fermentation were monitored by HS-SPME-GC-MS and HTS. The results showed that SF resulted wines with more aromatic and regional characteristics because of significantly higher content and varieties of higher alcs., acetate esters and C6 compounds, thus highlighting the ′floral′ and ′fruity′ characteristics of Petit Verdot wine. The PCA and OPLS-DA showed that there were significant differences in aromas and microorganisms under SF, and IF, while correlations between them were established by OPLS and Spearman (VIP >1, P < 0.05). Among them, four unique core bacteria in SF were pos. correlated (P < 0.05) with four important higher alcs. and most of the esters. Non-Saccharomyces in SF were pos. correlated (P < 0.01) with C6 compounds Therefore, SF had a potential application prospect for improving wine flavor and provided a reference for further understanding the role of microorganisms in the formation of aroma compounds LWT--Food Science and Technology published new progress about Acetates 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, Quality Control of 140-11-4.

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

Mislata, A. M. published the artcileInfluence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines, SDS of cas: 106-32-1, the main research area is Rioja red wine quality oxidation aromatic sensory profile.

Abstract: Rioja is one of the most important Spanish wine regions, and commonly produces wines with good aging potential. The quality of Rioja aged wines is well appreciated by tasters and consumers in the international wine market. In this study, the influence of the aromatic composition and oxidation on their sensory profile of different high-quality long-aged wines produced in Rioja was evaluated. The aromatic compounds that can participate actively on the aromatic profile of this type of wines have been identified. In this way, 3-methyl-2,4-nonanedione and 2-phenylacetaldehyde were the most sensory active compounds At lesser extent, 3-methylbutanal, (E)-2-nonenal, and (E)-2-octenal were also important volatile compounds in this type of wines. Surprisingly, sotolon was only detected as active compounds in the oldest wines with lower price. Contrary, methional mainly appeared as active compound in the youngest samples of wines with higher price. 2-methylpropanal was a non-active compound in wines correctly aged and stored. This work contributes to an improved understanding about the key odorants in Rioja high-quality old wines.

European Food Research and Technology published new progress about Acetates 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

Rakhmanova, Aizhan published the artcileIsolation and identification of microorganisms from Kazakhstan koumiss and their application to cow milk, HPLC of Formula: 106-32-1, the main research area is cow milk Kazakhstan koumiss microorganism isolation; fermentation; flavor compound; koumiss; microorganism; optimization.

Koumiss is a type of famous fermented mare milk and considered an important nutritious beverage in central Asian countries. However, the production of koumiss cannot meet public demand in the market due to availability of mare milk. In the present study, 52 lactic acid bacteria and 20 yeast strains from traditional homemade Kazakhstan koumiss were isolated and identified. The isolates were used in a trial that included fermented cow milk, and the flavor profiles, color, and taste to determine their contribution in the co-fermentation of cow milk. Based on the sensory evaluation, KZLAB13 and KZY10 strains were selected as the best cofermentation combinations. The optimal fermentation conditions were confirmed as the ratio of the starter culture 2.4:1.6% (vol/vol) KZLAB13 strain to KZY10 strain and a temperature of 36°C for 16 h using response surface methodol. After evaluating the quality of the optimized cow-milk koumiss compared with the Kazakhstan koumiss, results suggested that cow milk fermented by these 2 strains possessed a promising taste, flavor, and physicochem. and rheol. properties. Altogether, our results showed that cow milk fermented with a combination of KZLAB13 and KZY10 strains can simulate the taste, flavor, and quality of traditional koumiss. Our study provided a novel alternative to mare-milk koumiss and could be used in dairy programs to fulfill the needs of people.

Journal of Dairy Science published new progress about 16S rRNA 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

Nikolaou, Anastasios published the artcileHigh-temperature semi-dry and sweet low alcohol wine-making using immobilized kefir culture, COA of Formula: C10H20O2, the main research area is high temperature dry sweet alc wine immobilized kefir culture.

Low alc. wines (=10.5% volume) represent novel wine products steadily gaining the com. market interest. Considering the technol. advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature winemaking in regions with tropical climate or hot summer periods, the aim of the present study was to assess the fermentation efficiency of both wet and freeze-dried immobilized kefir culture on natural supports in low alc. wine production at high temperatures (>30°C). Immobilized kefir culture was evaluated and compared to free cells in repeated batch fermentations for 3 mo, indicating high operational stability, and found suitable for simultaneous alc. and malolactic low alc. wine fermentation at temperatures up to 45°C. High ethanol productivity [up to 55.3 g/(Ld)] and malic acid conversion rates (up to 71.6%), which could be adopted by the industrial sector, were recorded. Principal Component Anal. (PCA) revealed that the state of the cells rather than the nature of kefir culture affected significantly the content of minor volatiles determined by Head Space Solid-Phase Microextraction (HS-SPME) Gas Chromatog.-Mass Spectrometry (GC/MS) anal. Notably, all new products were of high quality and approved by the sensory panel. The results suggested a high industrial potential of the proposed technol. in semi-dry low alc. wine-making at 37°C and in developing novel wine products with a sweet (liquoreux) character at 45°C.

Fermentation published new progress about 16S rRNA 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, COA of Formula: C10H20O2.

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