Category: esters-buliding-blocks

Sireyil, Gulnazar published the artcileEffects of onion paste on flavor of a different kind of bread (naan) analyzed with E-Nose and GC-IMS, Safety of Benzyl acetate, the main research area is onion paste flavor bread ENose GCIMS.

In this study, electronic nose (E-Nose) and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of naan (a different kind of bread with a round/circle shape, and naan is largely taken as favorite food in Xinjiang Uyghur Autonomous Region, China). The results showed that the E-Nose anal. could distinguish six kinds of naan flavor generated due to different amounts of onion paste. A total of 24 known volatile components were detected by GC-IMS, including alkanes, alkenes, phenols, esters, ketones, aldehydes, heterocycles, etc. Cluster anal. and principal component anal. (PCA) showed that six kinds of naan with different amounts of onion paste could be distinguished by flavor compounds The reliable results derived by GC-IMS, PCA, and linear discriminant anal. in this study can provide precise theor. guidance for revealing the formation of the flavor of similar bread products like naan. Novelty impact statement : Electronic nose and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of round/circle bread (naan). Electronic nose and GC-IMS anal. showed that different flavors and 24 known volatile components were generated due to different amounts of onion paste.

Journal of Food Processing and Preservation published new progress about Aldehydes 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

Zhang, Huadan published the artcileOxidative stability of marine phospholipids derived from large yellow croaker roe, Application In Synthesis of 929-77-1, the main research area is Larimichthys phospholipids oxidative stability fatty acids volatile compound; Fatty acids compositions; Large yellow croaker roe; Marine phospholipids; Oxidative stability; Volatile compounds.

Large yellow croaker roe phospholipids (LYCPLs) have various functions and high nutritional value, which are expected to be functional foods ingredients. The aim of this study is to investigate the oxidative stability of LYCPLs at different temperatures (100 °C, 140 °C and 180 °C) in terms of peroxide value (POV), thiobarbituric acid-reactive substances value (TBARS), acid value (AV) and fatty acids compositions of phospholipids. The volatile compounds were also identified and analyzed via headspace solid-phase microextraction-gas chromatog.-mass spectroscopy (HS-SPME-GC-MS) and headspace gas chromatog.-ion mobility spectrometry (HS-GC-IMS). The results showed that the highest POV was 192.92, 133.70 and 121.25 meq/kg at 100 °C, 140 °C and 180 °C within 10-20 min, resp., then fell along with the increment of heating time, while the highest TBARS was 6.38, 7.66 and 8.19 mg/kg at 30 min, resp. The AV was increased, but monounsaturated fatty acid and polyunsaturated fatty acid content were decreased with the increment of temperatures A total of 94 volatile compounds were identified, and the content of alkanes, aldehydes, and heterocyclic compounds were reasonably increased, while the aromatic compound and amide compound content were decreased when LYCPLs heated at 180 °C. The present research improves the comprehensive understanding of oxidative stability of marine phospholipids.

Food Research International published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Application In Synthesis of 929-77-1.

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

Salami, Ayobami published the artcileComplementary chemical characterization of distillates obtained from industrial hemp hurds by thermal processing, Synthetic Route of 929-77-1, the main research area is Cannabis dry distillation propionic acid furfural thermal processing.

This study focused on spectroscopic characterization of slow pyrolysis distillates from three different hemp hurd variates of industrial hemp (Cannabis sativa L). Raw distillates were collected at drying, torrefaction and pyrolysis stage of the slow pyrolysis process starting from room temperature up to the maximum operating temperature of 350 °C. Complementary chem. characterization of the hemp hurd distillate fractions was achieved using Fourier transform IR (FTIR) spectroscopy, 1D and 2D NMR spectroscopy, comprehensive two-dimensional gas chromatog.-mass spectrometry (2D GC-MS) and liquid chromatog.-high resolution mass spectrometry (LC-HRMS). These analyses provided information on the concentration of main chem. constituents of distillates, detected valuable, volatile, semivolatile and nonvolatile compounds and their chem. nature as indicated by functional groups. This study reveals the possibility of optimizing the use of hemp hurds as high-value products by utilizing slow pyrolysis for biochar and further processing for distillates.

Industrial Crops and Products published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Synthetic Route of 929-77-1.

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

Yuan, Lu published the artcileOptimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is green jujube winemaking fermentation quality analysis; Alcoholic fermentation; Flavor compounds; Green jujube wine; Nutritional composition; Response surface methodology.

The objective was to study the optimization of fermentation conditions for fermented green jujube wine and quality anal. This study investigated the fermentation process conditions, the changes in physicochem. indexes, antioxidant capacity and volatile compounds measured from green jujube wine during winemaking. The optimized conditions (the initial sugar, yeast addition, fermentation time and SO2 treatments) for green jujube wine were 24%, 0.3%, 8 d, 80 mg/L, resp. The results showed that the variation trend of different substances in green jujube wine in different fermentation periods were different. In the process of alc. fermentation, the green jujube wine had a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability, 2,2′-amino-di (2-ethyl-benzothiazoline sulfonic acid-6) ammonium salt (ABTS) free radical scavenging ability and reducing power. Furthermore, a total of 50 volatile compounds were identified in green jujube wine, in which the relative content of aldehydes, ketones, heterocyclic and aromatic compounds were significantly reduced after fermentation

Journal of Food Science and Technology (New Delhi, India) published new progress about Aldehydes 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

Setyabrata, Derico published the artcileCharacterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches, Computed Properties of 111-11-5, the main research area is metabolome microbiome flavor dry aging beef loin; amino acids; cull cow; dry-aging; metabolomics; microbiome; reducing sugars; volatile compounds.

The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chem., metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors. Metabolites published new progress about Aldehydes 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, Computed Properties of 111-11-5.

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

Peng, Bin published the artcileDifferences in PpAAT1 activity in high- and low-aroma peach varieties affect γ-decalactone production, Computed Properties of 140-11-4, the main research area is Prunus Nicotiana Escherichia Yarrowia gammadecalactone AAT1 gene.

Aroma contributes to the unique flavors of fruits and is important for fruit quality evaluation. Among the many volatiles in peach (Prunus persica) fruits, γ-decalactone has the greatest contribution to the characteristic peach aroma. Some peach cultivars have γ-decalactone contents that are too low to detect. Comparison of the transcriptomes and metabolomes of a high-aroma cultivar, Fenghuayulu, and a low-aroma cultivar, Achutao, suggested that amino acid substitutions in Alc. ACYLTRANSFERASE (PpAAT1) are responsible for the undetectable levels of γ-decalactone in cv Achutao fruit. Modeling and mol. docking anal. of PpAAT1 indicated that the substituted residues might determine substrate recognition or act as control channels to the active site. Examination of loss-offunction mutations of PpAAT1 generated by CRISPR/Cas9 in cv Fenghuayulu showed that fruits with PpAAT1 mutations had significantly lower γ-decalactone contents. Expression of the version of PpAAT1 from cv Fenghuayulu in cv Achutao restored γ-decalactone levels to those measured in ‘Fenghuayulu’, confirming the specific contribution of PpAAT1 to the formation of this key aroma compound These results show how the biosynthesis of the peach aroma compound γ-decalactone is compromised in some low-aroma cultivars and illustrate the physiol. role of PpAAT1 in plant lactone biosynthesis.

Plant Physiology published new progress about Aldehydes 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

Chang, Zhiyao published the artcileLipids Oxidized Volatile Compounds Profuced in Pine Pollen as affected by Electron-beam Sterilization and Ultra-high Temperature Sterilization, Related Products of esters-buliding-blocks, the main research area is pine pollen lipid oxidize electron beam sterilization.

Pine pollen is rich in unsaturated fatty acids. However, unsaturated fatty acids are oxidized during processing. The oxidation of lipids may affect the odor of pine pollen. Different sterilization methods have different effects on lipid oxidation In this study, we found that electron-beam sterilization is superior to ultra-high temperature sterilization in odor preservation. Using gas chromatog.-mass spectrometry, volatile components were identified in electron-beam sterilization and ultra-high temperature sterilization processed pine pollen. Furthermore, the loss of vitamin C and polyphenols in the processing aggravated lipid oxidation, which made the odor of pine pollen worse. Moreover, lipid oxidase can accelerate lipid oxidation, thus affecting the odor of pine pollen, which was not conducive to the preservation of pine pollen. The results suggested that the components of unpleasant odor were identified as volatile aldehydes and volatile acids, and the odor was mainly produced by the oxidation of linoleic acid.

International Journal of Food Properties published new progress about Aldehydes 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, Related Products of esters-buliding-blocks.

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

Perez-Navarro, Jose published the artcileFirst chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping techniques: comparison with Tempranillo, Quality Control of 106-32-1, the main research area is Vitis moribel tinto fragoso tempranillo wine HPLC GCMS; Napping ®; chromatic characteristics; grape genotype; phenolic profile; volatile composition; wine.

BACKGROUND : Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis vinifera grapes (Moribel and Tinto Fragoso) identified using the High Perfomance Liquid Chromatog.-Diode Array Detector-Electrospray Ionization-Tandem Mass Spectrometry (HPLC-DAD-ESI-MS/MS), Gas Chromatog.- Mass Spectrometry (GC-MS), CIELab color space, and Napping techniques. RESULTS : Tinto Fragoso wine showed higher phenolic content than Moribel, with more anthocyanins, flavonols, and stilbenes. These wines also contained anthocyanin diglucosides not reported for Vitis vinifera wines. The odor activity values of free volatile compounds were calculated to indicate their influence on wine aroma, the fruity aromas of Moribel standing out particularly. The wines studied were pos. evaluated by the tasters. Moribel′s sensory profile was characterized by red fruit aromas and Tinto Fragoso showed more aromatic intensity and persistence in the mouth. CONCLUSION : The results obtained from the first characterization of red wines made from novel Vitis vinifera grapes suggest that Moribel and Tinto Fragoso could be appropriate raw materials for the elaboration of quality young red wines. Tinto Fragoso provided wines with sensorial properties different from those of Tempranillo, and could be an alternative to the well known red wines on the market. © 2018 Society of Chem. Industry

Journal of the Science of Food and Agriculture published new progress about Aldehydes 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

Shi, Wen-Ke published the artcileEffect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae, Application of Ethyl octanoate, the main research area is Issatchenkia Pichia Saccharomyces wine flavor quality cofermentation.

Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to improve wine flavor and quality has received more and more acceptance. To investigate the effect of selected Issatchenkia terricola SLY-4 and Pichia kudriavzevii F2-24 on wine flavor and quality when co-fermented with S. cerevisiae, the yeast growth kinetics, physicochem. characteristics, aroma compounds and sensory evaluation of wine samples with different inoculation strategies were analyzed. The results indicated that co-fermentation improved wine flavor and quality for its lower volatile acidity and higher aroma compound content than S. cerevisiae fermentation Moreover, the sequential co-fermentation was more conducive to the improvement of wine flavor and quality than their simultaneous co-fermentation, due to its higher esters content and lower concentrations of C6 compounds, benzene derivatives, higher alcs. and fatty acids. On the other hand, P. kudriavzevii F2-24/S. cerevisiae co-fermentation wine samples got higher scores in sensory evaluation than I. terricola SLY-4/S. cerevisiae co-fermentations The sequential co-fermentation of P. kudriavzevii F2-24/S. cerevisiae was the best way to improve wine flavor and quality. These results not only highlighted the role of these two non-Saccharomyces yeast strains in improving wine flavor and quality but also provided a reference for co-fermentation of other non-Saccharomyces yeasts.

LWT–Food Science and Technology published new progress about Fatty acids 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

Shi, Wen-Ke published the artcileEffect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae, HPLC of Formula: 123-29-5, the main research area is Issatchenkia Pichia Saccharomyces wine flavor quality cofermentation.

Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to improve wine flavor and quality has received more and more acceptance. To investigate the effect of selected Issatchenkia terricola SLY-4 and Pichia kudriavzevii F2-24 on wine flavor and quality when co-fermented with S. cerevisiae, the yeast growth kinetics, physicochem. characteristics, aroma compounds and sensory evaluation of wine samples with different inoculation strategies were analyzed. The results indicated that co-fermentation improved wine flavor and quality for its lower volatile acidity and higher aroma compound content than S. cerevisiae fermentation Moreover, the sequential co-fermentation was more conducive to the improvement of wine flavor and quality than their simultaneous co-fermentation, due to its higher esters content and lower concentrations of C6 compounds, benzene derivatives, higher alcs. and fatty acids. On the other hand, P. kudriavzevii F2-24/S. cerevisiae co-fermentation wine samples got higher scores in sensory evaluation than I. terricola SLY-4/S. cerevisiae co-fermentations The sequential co-fermentation of P. kudriavzevii F2-24/S. cerevisiae was the best way to improve wine flavor and quality. These results not only highlighted the role of these two non-Saccharomyces yeast strains in improving wine flavor and quality but also provided a reference for co-fermentation of other non-Saccharomyces yeasts.

LWT–Food Science and Technology published new progress about Fatty acids 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, HPLC of Formula: 123-29-5.

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