Category: esters-buliding-blocks

Pranata, Agy Wirabudi published the artcileVolatilomics for halal and non-halal meatball authentication using solid-phase microextraction-gas chromatography-mass spectrometry, Application of Methyl decanoate, the main research area is non halal meatball solid phase microextraction GCMS volatilomics.

The adulteration of beef meatballs with wild boar (Sus scrova) meat or chicken may be undertaken for economic reasons. This adulteration is a very sensitive issue, particularly for Muslim consumers, as the consumption of wild boar is strictly prohibited by Islamic law. This study aimed to discriminate volatile compounds in meatballs made from beef, chicken, and wild boar and mixtures thereof using solid-phase microextraction-gas chromatog.-mass spectrometry (SPME/GC-MS) and multivariate data anal. SPME is a non-destructive method for the extraction of volatile compounds and does not alter the original chem. composition of the volatiles. A validated partial least squares discriminant anal. (PLS-DA) model with three classes was used to uncover the discriminating volatiles of each type of meatball. The results indicated that β-cymene, 3-methyl-butanal, and 2-pentanol were among the pos. discriminating volatiles with the highest variable importance in projection (VIP) values among the chicken meatballs. The highest VIP pos. discriminating volatiles in the beef meatballs were 5-ethyl-m-xylene, benzaldehyde, and 3-ethyl-2-methyl-1,3-hexadiene. The mixed meatballs exhibited an interesting profile, with all appearing in the same group as the pure wild boar meatballs. However, the discriminating volatiles derived from a sep. PLS-DA model indicated that they contained different compounds In the pure wild boar meatballs, six compounds (pentanal, 2,6-dimethylcyclohexanone, 1-undecanol, cyclobutanol, 2,4,5-trimethyl-thiazole, and 5-ethyl-3-(3-methyl-5-Ph pyrazol-1-yl)-1,2,4-triazol-4-amine) were identified as discriminating volatile compounds with the highest VIP values. These compounds were consistently found as significant discriminating volatile compounds in mixture meatballs group although with different VIP value. This research demonstrated that SPME-GC/MS combined with multivariate data anal. was a fast and reliable method for differentiating meatballs made from beef, chicken, and wild boar meat based on their volatile compound contents.

Arabian Journal of Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Pranata, Agy Wirabudi published the artcileVolatilomics for halal and non-halal meatball authentication using solid-phase microextraction-gas chromatography-mass spectrometry, Safety of Methyl octanoate, the main research area is non halal meatball solid phase microextraction GCMS volatilomics.

The adulteration of beef meatballs with wild boar (Sus scrova) meat or chicken may be undertaken for economic reasons. This adulteration is a very sensitive issue, particularly for Muslim consumers, as the consumption of wild boar is strictly prohibited by Islamic law. This study aimed to discriminate volatile compounds in meatballs made from beef, chicken, and wild boar and mixtures thereof using solid-phase microextraction-gas chromatog.-mass spectrometry (SPME/GC-MS) and multivariate data anal. SPME is a non-destructive method for the extraction of volatile compounds and does not alter the original chem. composition of the volatiles. A validated partial least squares discriminant anal. (PLS-DA) model with three classes was used to uncover the discriminating volatiles of each type of meatball. The results indicated that β-cymene, 3-methyl-butanal, and 2-pentanol were among the pos. discriminating volatiles with the highest variable importance in projection (VIP) values among the chicken meatballs. The highest VIP pos. discriminating volatiles in the beef meatballs were 5-ethyl-m-xylene, benzaldehyde, and 3-ethyl-2-methyl-1,3-hexadiene. The mixed meatballs exhibited an interesting profile, with all appearing in the same group as the pure wild boar meatballs. However, the discriminating volatiles derived from a sep. PLS-DA model indicated that they contained different compounds In the pure wild boar meatballs, six compounds (pentanal, 2,6-dimethylcyclohexanone, 1-undecanol, cyclobutanol, 2,4,5-trimethyl-thiazole, and 5-ethyl-3-(3-methyl-5-Ph pyrazol-1-yl)-1,2,4-triazol-4-amine) were identified as discriminating volatile compounds with the highest VIP values. These compounds were consistently found as significant discriminating volatile compounds in mixture meatballs group although with different VIP value. This research demonstrated that SPME-GC/MS combined with multivariate data anal. was a fast and reliable method for differentiating meatballs made from beef, chicken, and wild boar meat based on their volatile compound contents.

Arabian Journal of Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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

Wang, Dan published the artcileEffects of Penicillium expansum infection on the quality and flavor of yellow flesh kiwifruit during cold storage, Category: esters-buliding-blocks, the main research area is Penicillium vitamin C pentane 2 methylenebornane alc ester olefin; blue mold; flesh color; fruit quality; kiwifruit; volatile substances.

This study aimed to assess the effects of Penicillium expansum (P. expansum) infection on the quality and flavor of Jinmi (JM) and Jinyan (JY) kiwifruit. Kiwifruit were inoculated with P. expansum and stored at 0 ± 1°C, and the changes in quality indicators and volatile substances (VCs) at different stages of disease were determined In wound-inoculated kiwifruit, the soluble solid content (SSC) increased. Conversely, their titratable acidity and vitamin C (VC) content, firmness, lightness, and saturation decreased. The taste-related parameters and nutritional value of kiwifruit declined after infection. VCs such as ethanol, 3-methyl-1-butanol, and 2-methylisoborneol were detected only in the diseased fruit and gradually increased as the disease aggravated, suggesting that they may be the main sources of odor during P. expansum infection. Therefore, VCs detection can be used to determine possible P. expansum infection, as well as the degree of infection in kiwifruit. Practical applications : In practical application, we can use the results of this study to determine possible Penicillium expansum infection, as well as the degree of infection in kiwifruit according to the indicators such as volatile substances. Kiwifruit enterprises can use the nondestructive detection model established in this study to screen out the kiwifruit infected with P. expansum more efficiently, quickly, and accurately, in order to prevent harm to the health of consumers.

Journal of Food Biochemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Category: esters-buliding-blocks.

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

Lu, Xiaoshuo published the artcileIdentification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying, Recommanded Product: Ethyl octanoate, the main research area is Lentinula vacuum freeze drying alc aldehydes volatile sulfur compound; Lentinula edodes ; electronic nose (E-nose); gas chromatography-mass spectrometry (GC-MS); headspace solid-phase microextraction (HS-SPME); vacuum freeze drying (VFD); volatile compounds.

In this study, modified headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized to investigate the dynamic aroma changes of Lentinula edodes (L. edodes) at different stages of vacuum freeze drying (VFD). The extraction efficiency of volatile compounds from vacuum freeze-dried L. edodes was improved by optimizing five parameters of the HS-SPME. A total of 50 volatiles were identified in L. edodes from different VFD stages by GC-MS. Alcs., aldehydes, and volatile sulfur-containing compounds (VSCs) were the main flavor constituents of fresh L. edodes, frozen L. edodes, and secondary dried L. edodes. Aldehydes, ketones, and VSCs were the main aroma groups in L. edodes after primary drying. There were 20 volatiles as key odorants with the odor activity values greater than 1, in which esters appeared only before secondary drying of L. edodes. These findings could contribute to a comprehensive insight into the formation mechanism of flavor in the VFD process of L. edodes. Practical applications : Lentinula edodes is the second most widely cultivated edible fungus worldwide. It is considered a valuable health food not just because of its abundance of nutrients but also because of its delicious taste. This study investigated the regularity regarding the changes of volatile compounds in L. edodes during vacuum freeze drying. The results of the present study offer valuable knowledge for the formation mechanism of volatile substances in the drying process of L. edodes, which can be beneficial to promote the development and utilization of flavor substances in L. edodes.

Journal of Food Biochemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Zhu, Min published the artcileVolatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics, Quality Control of 111-11-5, the main research area is Lavandula volatile compound chemometrics China; Aroma; Chemometrics; Floral origin; HS-SPME-GC/MS; Honey; Volatile compounds.

Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive anal. of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and floral origin using HS-SPME/GC-MS combined with chemometrics. A total of 92 volatiles were identified and relatively quantified in honey samples, 51 of which showed contribution to floral discrimination (p < 0.01), and 27 of which had aroma contribution, applying apocynum, jujube and amorpha honey with various fruity, elaeagnus with rosaceous and lavender with green flavor. Chemometrics anal. showed significant correlations between floral origin and volatiles, in particular, compounds hexanal, hexanol, heptanol and Me enanthate were tentatively selected as the key compounds to discriminate lavender honey (Lavandula angustifolia Mill.) from others. These results reveal the volatiles and aroma features in five types of unifloral honey in Northwest China and offer compelling evidence for honey authentication. Food Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Zhu, Min published the artcileVolatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics, Name: Methyl decanoate, the main research area is Lavandula volatile compound chemometrics China; Aroma; Chemometrics; Floral origin; HS-SPME-GC/MS; Honey; Volatile compounds.

Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive anal. of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and floral origin using HS-SPME/GC-MS combined with chemometrics. A total of 92 volatiles were identified and relatively quantified in honey samples, 51 of which showed contribution to floral discrimination (p < 0.01), and 27 of which had aroma contribution, applying apocynum, jujube and amorpha honey with various fruity, elaeagnus with rosaceous and lavender with green flavor. Chemometrics anal. showed significant correlations between floral origin and volatiles, in particular, compounds hexanal, hexanol, heptanol and Me enanthate were tentatively selected as the key compounds to discriminate lavender honey (Lavandula angustifolia Mill.) from others. These results reveal the volatiles and aroma features in five types of unifloral honey in Northwest China and offer compelling evidence for honey authentication. Food Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Jin, Zhao published the artcileProfiling the key metabolites produced during the modern brewing process of Chinese rice wine, Quality Control of 106-32-1, the main research area is Chinese rice wine alc aldehydes esters organic amino acids; Amino acids; Chinese rice wine; Metabolites; Modern brewing process; Organic acids; Volatiles.

The study quant. profiled 83 low-mol.-weight metabolites in the categories of alcs., aldehydes, amino acids, esters, fatty acids, organic acids, and reducing sugars produced during the advanced brewing process of Chinese rice wine, using multiply chromatog. and mass spectrum. In the primary fermentation, vigorous metabolisms were demonstrated by the production of ethanol at the level of 14% by volume, and the consumption of reducing sugars from the maximum level of 100 g/L to 20 g/L. Meantime, more than 70% of the contents of organic acids, fatty acids, higher alcs., and aldehydes were formed. The metabolisms slowed down in the secondary fermentation, whereas 60% of the contents of amino acids and esters were accumulated in this stage. The nutrients, such as amino acids, organic acids, and reducing sugars reached 10 g/L, 5 g/L, and 3 g/L at the end of brewing, resp. In terms of flavor and taste attributes to the brewed rice wine, the organoleptic activity value (i.e. the ratio of content to threshold value) was above 1 for 17 compounds, including six organic acids, namely acetic acid, citric acid, lactic acid, malic acid, succinic acid, and tartaric acid, four amino acids, namely cysteine, aspartic acid, glutamic acid, and lysine, three higher alcs. namely isoamyl alc., isobutanol, and phenethyl alc., three esters, namely Et acetate, Et butyrate, and Et hexanoate, and an aldehyde, namely benzaldehyde.

Food Research International published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Du, Hongzhen published the artcileEvaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose, HPLC of Formula: 111-11-5, the main research area is bacon smoke woodchip electronic tongue nose; Bacon; Flavor characteristic; Smoking; Volatile compound; Woodchips.

This study investigated the effects of different woodchip types (beech, oak, pear, and apple) on the volatile compounds and sensory characteristics of smoked bacon. The volatile compounds were influenced by woodchip types and the total content of ketones and phenols in pear-smoked bacon were higher than in bacon smoked with other woodchips (P < 0.05). The E-tongue combined with E-nose can effectively distinguish the difference in the flavor of bacon smoked with different woodchip types by the signal intensities. Sensory anal. showed that smoking increased bacon′s redness, saltiness, and smoky flavor compared with the control (unsmoked bacon) (P < 0.05) and it had little impact on off-odor (P > 0.05). Correlation anal. showed that the E-nose and E-tongue data were highly correlated with contents of alcs., aldehydes, and ketones. This study revealed that the different smoked materials greatly influenced the flavor and sensory properties of bacon.

Meat Science published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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

Karabagias, Ioannis K. published the artcileA targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance, Synthetic Route of 123-29-5, the main research area is Quercus ilex honey volatile compound chemometric evaluation.

The present study aimed at the determination of volatile compounds (VOCs) of Greek Quercus ilex honey, which comprises a rarely studied honeydew honey, from different regions and to characterize its provenance using a targeted chemometric evaluation of the semi-quant. data of VOCs determined with headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). Principal component anal. (PCA), multivariate anal. of variance (MANOVA) and stepwise linear discriminant anal. (SLDA) showed that provenance affected the volatile composition of Quercus ilex honey. The PCA explained 98.10% of total variance with the factors that maximized the squared cosine to be 10 VOCs: heptane, dimethyl-disulfide, octane, nonane, styrene, alpha-pinene, meta-cymene, DL-limonene, 1-decanol, and tetradecanoic acid Et ester. The SLDA resulted in the formation of linear discriminant functions that provided a classification rate of honey samples according to provenance by ∼80%, based on styrene, eucalyptol, benzeneacetaldehyde, 1-decanol, and tetradecanoic acid Et ester. Considering the complementary results of PLS-VIP (partial least squares anal.-variable importance in projection) eucalyptol, 1-decanol, and tetradecanoic acid Et ester are proposed as volatile indicators of the provenance of Greek Quercus ilex honey. These VOCs were also correlated with the percent of Castanea sativa and Polygonum aviculare pollen grains.

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Synthetic Route of 123-29-5.

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

Karabagias, Ioannis K. published the artcileA targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance, Formula: C10H20O2, the main research area is Quercus ilex honey volatile compound chemometric evaluation.

The present study aimed at the determination of volatile compounds (VOCs) of Greek Quercus ilex honey, which comprises a rarely studied honeydew honey, from different regions and to characterize its provenance using a targeted chemometric evaluation of the semi-quant. data of VOCs determined with headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). Principal component anal. (PCA), multivariate anal. of variance (MANOVA) and stepwise linear discriminant anal. (SLDA) showed that provenance affected the volatile composition of Quercus ilex honey. The PCA explained 98.10% of total variance with the factors that maximized the squared cosine to be 10 VOCs: heptane, dimethyl-disulfide, octane, nonane, styrene, alpha-pinene, meta-cymene, DL-limonene, 1-decanol, and tetradecanoic acid Et ester. The SLDA resulted in the formation of linear discriminant functions that provided a classification rate of honey samples according to provenance by ∼80%, based on styrene, eucalyptol, benzeneacetaldehyde, 1-decanol, and tetradecanoic acid Et ester. Considering the complementary results of PLS-VIP (partial least squares anal.-variable importance in projection) eucalyptol, 1-decanol, and tetradecanoic acid Et ester are proposed as volatile indicators of the provenance of Greek Quercus ilex honey. These VOCs were also correlated with the percent of Castanea sativa and Polygonum aviculare pollen grains.

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

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