Category: esters-buliding-blocks

Canonico, Laura published the artcileVolatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions, Application In Synthesis of 106-32-1, the main research area is Saccharomyces yeast wine aeration condition; Ethanol reduction; Non-saccharomyces yeasts; Oxygen; Wine.

Over the last decades there has been an increase in ethanol concentration in wine. High ethanol concentration may impact neg. wine flavor and can be associated with harmful effects on human health. In this study, we investigated a microbiol. approach to reduce wine ethanol concentration, using three non-Saccharomyces yeast strains (Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces bailii) in sequential fermentations with S. cerevisiae under different aeration conditions. At the same time, we evaluated the volatile profile of the resulting reduced alc. Chardonnay wines. Results showed that the non-Saccharomyces yeasts tested were able to reduce wine ethanol concentration when oxygen was provided. Compared to S. cerevisiae wines, ethanol reduction was 1.6% volume/volume, 0.9% volume/volume and 1.0% volume/volume for M. pulcherrima, T. delbrueckii and Z. bailii sequential fermentations, resp. Under the conditions evaluated here, aeration did not affect acetic acid production for any of the non-Saccharomyces strains tested. Although aeration affected wine volatile profiles, this was depended on yeast strain. Thus, wines produced with M. pulcherrima under aeration of 0.05 volume of air per volume of culture per min (VVM) showed excessive Et acetate content, while Z. bailli wines produced with 0.05 VVM aeration had increased concentrations of higher alcs. and volatile acids. Increased concentrations of these compounds over their sensory thresholds, are likely to impact neg. on wine sensory profile. Contrarily, all three non-Saccharomyces strains under 0.025 VVM aeration conditions produced wines with reduced ethanol concentration and acceptable chem. volatile profiles.

Food Microbiology published new progress about Carbohydrates 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

Vivian Goh, Rui Min published the artcileComparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation, Product Details of C11H22O2, the main research area is Citrus volatile compound headspace solid phase microextraction SAFE.

In this work, headspace solid-phase microextraction (HS-SPME) was applied for a comparative study of the volatile profiles of flower, leaf, peel and juice from Malaysia pomelo. Different volatile profiles were observed in these different plant parts based on the anal. results obtained from HS-SPME analyzed by gas chromatog.-mass spectrometry coupled with a flame ionisation detector (GC-MS/FID). Pomelo peel contained the greatest abundance of volatiles, followed by the leaf, flower and juice. Moreover, the temperature parameters for solvent assisted flavor evaporation (SAFE) were systematically optimized using pomelo juice. The optimized water bath temperature was 20 ± 0.5 °C and condenser temperature was 20 ± 0.1 °C. In general, separation of pomelos by country was observed by principal component anal. (PCA). From the PCA loadings plot, compounds such as citronellol and α-terpineol were identified as contributors to separation in HS-SPME peel and juice resp., while nootkatone was identified in SAFE extracts Finally, the sugar and organic acid content of the pomelos were measured by high performance liquid chromatog. (HPLC).

LWT–Food Science and Technology published new progress about Carbohydrates 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, Product Details of C11H22O2.

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

Vivian Goh, Rui Min published the artcileComparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation, Formula: C11H22O2, the main research area is Citrus volatile compound headspace solid phase microextraction SAFE.

In this work, headspace solid-phase microextraction (HS-SPME) was applied for a comparative study of the volatile profiles of flower, leaf, peel and juice from Malaysia pomelo. Different volatile profiles were observed in these different plant parts based on the anal. results obtained from HS-SPME analyzed by gas chromatog.-mass spectrometry coupled with a flame ionisation detector (GC-MS/FID). Pomelo peel contained the greatest abundance of volatiles, followed by the leaf, flower and juice. Moreover, the temperature parameters for solvent assisted flavor evaporation (SAFE) were systematically optimized using pomelo juice. The optimized water bath temperature was 20 ± 0.5 °C and condenser temperature was 20 ± 0.1 °C. In general, separation of pomelos by country was observed by principal component anal. (PCA). From the PCA loadings plot, compounds such as citronellol and α-terpineol were identified as contributors to separation in HS-SPME peel and juice resp., while nootkatone was identified in SAFE extracts Finally, the sugar and organic acid content of the pomelos were measured by high performance liquid chromatog. (HPLC).

LWT–Food Science and Technology published new progress about Carbohydrates 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

Orellana-Palma, Patricio published the artcileEffects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice, Name: Methyl octanoate, the main research area is centrifugal freeze crystallization property pineapple juice.

Quality properties of concentrate pineapple juice obtained by block freeze crystallization (BFC) and evaporation technol. are investigated. After three concentration cycles, the solutes were approx. 3.2 times compared to the initial condition and the final color was darker than that of the fresh juice. BFC allowed for higher bioactive compounds retention than evaporation in terms of total phenolic, flavonoid, and anthocyanin content. The cryoconc. juice showed a similar aromatic profile to the fresh juice, with 26 and 23 compounds, resp. Conversely, only seven volatile compounds were identified in the evaporate sample. Finally, BFC is an effective technol. to preserve important quality properties from fresh fruit juices such as color, polyphenols, and aromatic profile.

Chemical Engineering & Technology published new progress about Carbohydrates 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, Name: Methyl octanoate.

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

Wen, Rongxin published the artcileEffect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage, Recommanded Product: Ethyl octanoate, the main research area is sodium chloride dry sausage flavor lipid protein oxidation; Harbin dry sausage; Lipid oxidation; Protein oxidation; Sodium substitutes; Volatile compound analysis.

The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein oxidation and flavor development of Harbin dry sausage was investigated. There were three salt formulations, including a control (100% NaCl), NaCl partially substituted with KCl (SS1) (70% NaCl and 30% KCl), and NaCl partially substituted with KCl combined with other components (SS2) (70% NaCl, 20% KCl, 4% lysine, 1% alanine, 0.5% citric acid, 1% Ca-lactate and 3.5% maltodextrin). The levels of lipid and protein oxidation increased in all sausages during fermentation (P < 0.05). In addition, lower oxidation of lipids and proteins were found in the SS2 treatment (P < 0.05) due to the lower NaCl concentration The SS, especially the SS2, promoted the formation of volatile compounds originated from carbohydrate and amino acid metabolism, β-lipid oxidation and esterification; however, this substitute inhibited the formation of volatile compounds originated from lipid autoxidation (P < 0.05). Overall, SS2 could improve the flavor development of Harbin dry sausage and reduce NaCl by 30%. Meat Science published new progress about Carbohydrates 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

Li, Zhijian published the artcilePerformance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making, Related Products of esters-buliding-blocks, the main research area is Saccharomyces Wickerhamomyces Saccharomycopsis Torulaspora Jiaozi fermentation steamed bread.

The characteristics of three non-Saccharomyces yeasts, namely, Wickerhamomyces anomalus Y13, Saccharomycopsis fibuligera Y18, and Torulaspora delbrueckii Y22, isolated from Jiaozi in dough fermentation and steamed bread making were investigated and compared with those of Saccharomyces cerevisiae Y10. The maltose levels in the dough fermented by Y13, Y18, and Y22 in the entire fermentation were higher than those in the dough fermented by Y10. The CO2 production kinetics of Y22 was like that of Y10, but the total CO2 volume was slightly less. The volume of CO2 produced by Y13 and Y18 was less than 30% of that generated by Y10. The sensory qualities of Y22-prepared steamed bread were like those of Y10 and could also be accepted. The degree of whiteness of the steamed bread prepared with Y22 was higher than that produced with Y10. Steamed bread produced with each of the non-Saccharomyces yeasts contained unique volatile compounds, and the highest number of categories of volatile compounds were observed in the product prepared with Y22. The results indicated that non-Saccharomyces yeasts exhibited distinctive characteristics of dough fermentation and showed the potential for applications in dough fermentation and steamed bread making.

LWT–Food Science and Technology published new progress about Carbohydrates 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, Related Products of esters-buliding-blocks.

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

Mestre, Maria Victoria published the artcileImpact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts, Product Details of C6H12O3, the main research area is Hanseniaspora Saccharomyces ethanol wine sensory profile.

It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations Several strategies have been proposed to produce wines with lower alc. content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a pos. impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alc. content were related to fruity aroma; moreover, color intensity was associated The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enol. industry.

Fermentation published new progress about Carbohydrates 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, Product Details of C6H12O3.

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

Mestre, Maria Victoria published the artcileImpact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts, Product Details of C10H20O2, the main research area is Hanseniaspora Saccharomyces ethanol wine sensory profile.

It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations Several strategies have been proposed to produce wines with lower alc. content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a pos. impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alc. content were related to fruity aroma; moreover, color intensity was associated The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enol. industry.

Fermentation published new progress about Carbohydrates 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, Product Details of C10H20O2.

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

Li, Yingzhe published the artcileMetabolite profiling of rhizosphere soil of different allelopathic potential rice accessions, Computed Properties of 5405-41-4, the main research area is metabolomics PAL octadecenoic acid rhizosphere soil allelopathic rice; Allelopathy; Fatty acids; Metabolomics; Resin extraction; Rhizosphere.

Background: Identification of the allelopathy-interrelated metabolites from the allelopathic rice rhizosphere is crucial to understand the allelopathic mechanism of rice, which in turn can promote its applications to farming. In this study, the metabolites from the rhizosphere soil of five different rice lines, including allelopathic rice accession PI312777 (PI) and non-allelopathic rice accession Lemont (Le) as well as their genetic derivatives (e.g., phenylalanine ammonia-lyase (PAL) gene overexpression transgenic lines of PI and Le, namely, PO and LO resp., and PAL RNA interference line of PI, namely, PR) were identified and comparatively analyzed to explore the pos. compounds that are involved in the process of rice allelopathy. Results: The results showed that 21 non-polar compounds and 21 polar compounds differed in content in the rhizosphere soil of PI and Le, which include several volatile fatty acids and long-chain fatty acids. The relative contents of fatty acids also differed between PAL overexpressing or RNA interference (RNAi)-silenced line and their wild-type resp. Acetic acid content also differed among groups, i.e., it is higher in the high allelopathic potential rice. Further anal. showed that different metabolites from the ADS8 resin-extracted phase were more abundant than that those from the ADS21 resin-extracted phase, suggesting that the allelochems. in root exudates of allelopathic rice are mainly non-polar substances. KEGG annotation of these differential metabolites revealed that these compounds were related to nutrient metabolism, secondary metabolite synthesis, signaling substance synthesis, and toxin degradation Conclusions Rice allelochems. deposited in the ADS8 resin-extracted phase were more abundant than those in the ADS21 resin-extracted phase. Allelochems. in root exudates of allelopathic rice are mainly non-polar substances, and long-chain fatty acids are considered as allelopathy interrelated metabolites.

BMC Plant Biology published new progress about Allelochemicals 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, Computed Properties of 5405-41-4.

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

Cheng, Fang published the artcileGarlic Allelochemical Diallyl Disulfide Alleviates Autotoxicity in the Root Exudates Caused by Long-Term Continuous Cropping of Tomato, Quality Control of 929-77-1, the main research area is garlic allelochem diallyl disulfide autotoxicity root exudate tomato; autotoxicity; diallyl disulfide; garlic; growth promotion; tomato root exudates.

Continuous cropping obstacles seriously affect the sustainable production of tomatoes (Solanum lycopersicum L.). Researchers have found that intercropping with garlic (Allium sativum L.) could alleviate tomato continuous cropping obstacles. Diallyl disulfide (DADS) is the main allelochem. in garlic. However, the mechanism of DADS in alleviating tomato continuous cropping obstacles is still unknown. In this research, aqueous extracts of tomato continuous cropping soil were used to simulate the continuous cropping condition of tomato. Our results showed that DADS increased root activity and chlorophyll content, improved the activity of antioxidant enzymes (SOD, POD and PAL) and the metabolism of non-enzymic antioxidants (GSH and GSSG) in tomato plants. DADS treatment reduced the content of fatty acid esters in tomato root exudates (e.g., palmitate Me ester, palmitoleic acid Me ester, oleic acid Me ester) and increased the level of substances such as di-Bu phthalate and 2,2′-methylenebis(6-tert-butyl-4-methylphenol). The higher concentrations of palmitate Me ester inhibited tomato hypocotyl growth, while oleic acid Me ester inhibited tomato root growth. Moreover, the application of DADS significantly inhibited the secretion of these esters in the root exudates. Therefore, it suggests that DADS may increase tomato resistance and promote tomato plant growth by increasing root activity, photosynthetic capacity and development to reduce autotoxicity of tomato.

Journal of Agricultural and Food Chemistry published new progress about Allelochemicals 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, Quality Control of 929-77-1.

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