Esters-buliding-blocks

Liu, Yunjiao published the artcileConcurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: Impacts on non-volatile and volatile components of spent coffee grounds hydrolysates, HPLC of Formula: 123-29-5, the main research area is Oenococcus oeni Lachancea thermotolerans volatile spent coffee ground hydrolyzate.

This work investigated the impact of co-fermentations of Oenococcus oeni and Lachancea thermotolerans on chem. constituents of spent coffee grounds (SCG) hydrolyzates with added yeast extract O. oeni Lalvin 31 and L. thermotolerans grew well in co-cultures, but the yeast died early in two co-cultures with O. oeni Enoferm Beta and O. oeni PN4. Compared with the monoculture of yeast only, co-inoculation with O. oeni did not significantly affect sugar consumption but reduced ethanol production In addition, co-fermentation significantly altered organic acids profiles. Furthermore, the fermented SCG hydrolyzates from co-culture of L. thermotolerans and O. oeni Lalvin 31 retained more alkaloids (e.g. theophylline and trigonelline) and had higher amounts of Et acetate, Me acetate and acetoin as compared with those of control. Hence, simultaneous malolactic fermentation by selected O. oeni and alc. fermentation by L. thermotolerans may provide a new strategy to valorize SCG for developing novel alc. beverages.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 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

Ichikawa, Eri published the artcileAnalysis of metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei, Product Details of C6H12O3, the main research area is Oryza alanine methionine sake alc beverage Japan; Koshitanrei; metabolite; metabolome analysis; rice; sake.

In sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai) and making koji. The rice is an important determinant for the quality of sake, as the metabolites in sake affect its taste/aroma. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by genetically crossing two sake rice, Gohyakumangoku and Yamadanishiki. However, the metabolites in sake from KOS have not been analyzed. Here, to investigate the characteristic metabolites in sake from KOS, we performed two types of small-scale sake-fermentation tests changing only the rice used for kake-mai or total rice (both kake-mai and koji) by these three rice cultivars and examined the effect of KOS on sake metabolites by the metabolome anal. method using UPLC-QTOF-MS. We identified the peaks/metabolites, whose intensity in sake from KOS was higher/lower than those from the other cultivars. The brewing properties of KOS were partially characterized by this anal.

Bioscience, Biotechnology, and Biochemistry published new progress about Alcoholic beverages. 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

Fang, Cheng published the artcileCompositional differences and similarities between typical chinese baijiu and western liquor as revealed by mass spectrometry-based metabolomics, Safety of Ethyl nonanoate, the main research area is baijiu western liquor compositional difference mass spectrometry metabolomics; GC-TOFMS; HS-SPME-GC-TOFMS; distilled liquor; metabolomics; non-volatile compounds; volatile compounds.

Distilled liquors are important products, both culturally and economically. Chem., as a complex mixture, distilled liquor comprises various chem. compounds in addition to ethanol. However, the chem. components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component anal. and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Et esters, a few benzene derivatives, and alcs. were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alc. differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chem. composition are proposed. Our results improve our understanding of the chem. components of distilled liquors, which may contribute to more rigorous quality control of alc. beverages.

Metabolites published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.

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

Fang, Cheng published the artcileCompositional differences and similarities between typical chinese baijiu and western liquor as revealed by mass spectrometry-based metabolomics, COA of Formula: C10H20O2, the main research area is baijiu western liquor compositional difference mass spectrometry metabolomics; GC-TOFMS; HS-SPME-GC-TOFMS; distilled liquor; metabolomics; non-volatile compounds; volatile compounds.

Distilled liquors are important products, both culturally and economically. Chem., as a complex mixture, distilled liquor comprises various chem. compounds in addition to ethanol. However, the chem. components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component anal. and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Et esters, a few benzene derivatives, and alcs. were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alc. differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chem. composition are proposed. Our results improve our understanding of the chem. components of distilled liquors, which may contribute to more rigorous quality control of alc. beverages.

Metabolites published new progress about Alcoholic beverages. 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

Yu, Haiyan published the artcileComprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages, Related Products of esters-buliding-blocks, the main research area is metabolome gas chromatog mass spectrometry dynamic variation volatile; Huangjiu aging; aroma attributes; comprehensive two-dimensional gas chromatography mass spectrometry; untargeted metabolomics; volatile compounds.

Aging plays an important role in the formation of aroma characteristics of Huangjiu, a traditional Chinese alc. beverage. Comprehensive two-dimensional gas chromatog. mass spectrometry (GCxGC-qMS)-based untargeted metabolomics combined with a multivariate anal. was used to investigate the dynamic variations in the aroma profile of Huangjiu during aging process and to establish the relationship between the changing volatile metabolite profiles and the age-dependent sensory attributes. A total of 144 volatile metabolites were identified by GCxGC-qMS and 63 were selected as critical metabolites based on variable importance in projection values and p-values. Based on the results of principal component anal., orthogonal partial least-squares discriminant anal., and hierarchical clustering anal., the samples of six different ages were divided into three groups: 1Y and 3Y samples, 5Y and 8Y samples, and 10Y and 15Y samples. The partial least-squares anal. results further revealed the relationship between the aromas attributes and variations of these volatile compounds The high esters, aldehydes, and lactones contents contributed to the high intensities of the sweet and ester aroma attributes of the aged Huangjiu, while the high alcs. and Et esters contents contributed to the alc. and fruity aroma attributes of the newly brewed Huangjiu. These results improve our understanding of the chem. nature of the aroma characteristics of aged Huangjiu. Huangjiu is often labeled with its age as a measure of quality, which influences consumers’ choice. Dynamic variations in volatile compounds of Huangjiu during aging and its contribution to the aroma characteristics of Huangjiu were figured out, which will assist the industry to produce better quality aged Huangjiu for consumers.

Journal of Food Science published new progress about Alcoholic beverages. 623-50-7 belongs to class esters-buliding-blocks, name is Ethyl 2-hydroxyacetate, and the molecular formula is C4H8O3, Related Products of esters-buliding-blocks.

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

Mu, Xiaoqing published the artcileOptimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu), Name: Ethyl nonanoate, the main research area is Chinese liquortracein aroma compound solid phase microextraction; Chinese liquor (Baijiu); GC×GC-TOFMS; quantitative analysis; trace aroma compounds.

The detection of trace aroma compounds in samples with complex matrixes such as Chinese liquor (Baijiu) requires a combination of several methods, which makes the anal. process very complicated. Therefore, a headspace solid-phase microextraction (HS-SPME) method coupled with two-dimensional gas chromatog. time-of-flight mass spectrometry (GCxGC-TOFMS) was developed for the quantitation of a large number of trace compounds in Baijiu. Optimization of extraction conditions via a series of experiments revealed that dilution of the alc. content of 8 mL of Baijiu to 5%, followed by the addition of 3.0 g of NaCl and subsequent SPME extraction with DVB/CAR/PDMS fiber coating over 45 min at 45°C was the most suitable. To check the matrix effects, various model Baijiu matrixes were investigated in detail. The quant. method was established through an optimized model synthetic solution, which can identify 119 aroma compounds (esters, alcs., fatty acids, aldehydes and ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The developed procedure provided high recovery (86.79-117.94%), good repeatability (relative standard deviation < 9.93%), high linearity (R2 > 0.99), and lower detection limits than reported methods. The method was successfully applied to study the composition of volatile compounds in different types of Baijiu. This research indicated that the optimized HS-SPME-GCxGC-TOFMS method was a valid and accurate procedure for the simultaneous determination of different types of trace compounds in Baijiu. This developed method will allow an improved anal. of other samples with complex matrixes.

Molecules published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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

He, Guiqiang published the artcileAlteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis, Application of Ethyl octanoate, the main research area is Bacillus bioaugmentation Daqu flavor volatile compound.

Daqu, an important saccharification and fermentation starter, provides microbes, hydrolytic enzymes, and flavor compounds, and plays a crucial role for production of Chinese Baijiu. To evaluate the feasibility of bioaugmentation inoculated with Bacillus velezensis and Bacillus subtilis for improving the flavor character of Daqu, microbial community, enzyme activity, and volatile compound were analyzed and compared between traditional Daqu (T Daqu) and fortified Daqu (F Daqu). Bioaugmentation inoculation increased the abundance of Bacillus, Lactobacillus, and Candida. Addnl., anal. of enzyme activity showed that liquefying power, saccharifying power, and esterifying power were significantly higher (P < 0.05) in F Daqu than T Daqu. Meanwhile, the contents of volatile compounds including esters, pyrazines, and alcs. significantly increased (P < 0.05) after bioaugmentation inoculation. In particular, the contents of tetramethylpyrazine and phenethyl alc. in F Daqu significantly increased (P < 0.05) by 90.8% and 69.5% compared to T Daqu, resp. Moreover, many enzymes involved in saccharification, ethanol fermentation, and aroma generation were predicted, and the abundance of their encoding genes obviously increased in F Daqu. Taken as whole, bioaugmentation inoculation with B. velezensis and B. subtilis altered the microbial community for regulating their metabolic activities, and subsequently, improved the flavor character of Daqu. LWT--Food Science and Technology published new progress about Alcoholic beverages. 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

Xiao, Dingtian published the artcileDevelopment of agricultural waste/recycled plastic/waste oil bio-composite wallpaper based on two-phase dye and liquefaction filling technology, Application In Synthesis of 142-90-5, the main research area is agricultural waste recycled plastic oil biocomposite dye liquefaction technol; Garbage reuse; Green products; Novel dyeing technology; Processing system.

In this paper, a complete biomass composite processing system based on agricultural waste powders, recycled plastics, and waste oil is proposed. The wood-colored wallpaper, the green wallpaper, and the blue wallpaper are produced by this processing system. These wallpapers are new products with low cost, high added value, and environmental friendliness. These wallpapers have also been systematically tested. Based on the anal. of test results, a 3D model of material formation mechanism, liquefaction filling technol., and hybrid network model construction technol. are obtained. The experiment found the reasonable RLDPE and RLLDPE ratio (1:0.26), the reasonable ratio of biomass to specialty solvents (1:1.5), the reasonable dose of the solid dye (3%), and the reasonable concentration of dye solutions Wood-colored bio-composite wallpaper products have a smooth surface, wood color (ΔE = 36.7), natural aroma, and good comprehensive mech. properties (tensile strength 9.255 MPa; elongation at break 20.998%; Young’s modulus 2229.475 MPa). The processing system and wallpaper products in this article not only promote the plastic recycling economy and sustainable agricultural development but also provide new channels for the development of waste oil reuse and new ideas for the development of high value-added biocomposite materials.

Environmental Science and Pollution Research published new progress about Agricultural wastes. 142-90-5 belongs to class esters-buliding-blocks, name is Dodecyl 2-methylacrylate, and the molecular formula is C16H30O2, Application In Synthesis of 142-90-5.

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

Yuan, Chuan published the artcileOptimization of hydrothermal co-liquefaction of seaweeds with lignocellulosic biomass: Merging 2nd and 3rd generation feedstocks for enhanced bio-oil production, Formula: C7H12O3, the main research area is lignocellulose rice husk Enteromorpha biooil hydrothermal coliquefaction process optimization.

The present work aimed to explore the optimized conditions of hydrothermal co-liquefaction (co-HTL) of the green seaweed “”Enteromorpha clathrata (EN)”” and the lignocellulosic agricultural waste “”rice husk (RH)””. Sep. hydrothermal liquefaction (HTL) of EN and RH showed bio-oil yields of 26.0% and 45.6%, resp. However, co-HTL under optimized conditions showed significant increase in the bio-oil yield by 71.7% over that of EN, and insignificant difference with that of RH. Nevertheless, the conversion ratio of co-HTL showed 10.6% significant increase over that of RH. GC-MS results showed that main compounds of EN and RH bio-oil lump into the C15-C20 and C5-C12 regions, mainly representing carbon range of diesel and gasoline, resp. Short-chain (C5-C12) and long-chain (C14-C20) compounds in the bio-oil obtained by co-HTL represented 72% and 28%, resp. In addition, the ratio of aromatic compounds in the bio-oil of RH was reduced by 9.3% as a result of co-HTL. In conclusion, results suggested 50% ethanol as a co-solvent, 300°C and 45 min as optimum conditions for co-HTL of EN:RH (1:1 weight/weight). The present study demonstrated an efficient route for co-HTL of 3rd generation feedstocks with 2nd generation feedstocks which will have a significant impact on large-scale applications.

Energy (Oxford, United Kingdom) published new progress about Agricultural wastes. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Formula: C7H12O3.

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

Sun, Huahua published the artcileMutagenesis of the orco odorant receptor co-receptor impairs olfactory function in the malaria vector Anopheles coluzzii, Name: Benzyl acetate, the main research area is Anopheles coluzzii orco odorant receptor mutagenesis olfactory function; Anopheles coluzzii; CRISPR/Cas9; Host seeking; Odorant receptor co-receptor; Olfaction; Oviposition.

Mosquitoes rely heavily on their olfactory systems for host seeking, selection of oviposition sites, and avoiding predators and other environmental dangers. Of these behaviors, the preferential selection of a human blood-meal host drives the vectorial capacity of anthropophilic female Anopheles coluzzii mosquitoes. Olfactory receptor neurons (ORNs) are dispersed across several appendages on the head and express an obligate odorant receptor co-receptor (Orco) coupled with a ”tuning” odorant receptor (OR) to form heteromeric, odor-gated ion channels in the membrane of these neurons. To examine the mechanistic and functional contributions of Orco/OR complexes to the chemosensory processes of An. coluzzii, we utilized CRISPR/Cas9 gene editing to create a line of homozygous, Orco-knockout, mutant mosquitoes. As expected, orco-/- ORNs across both adult and larval stages of An. coluzzii display significantly lower background activity and lack nearly all odor-evoked responses. In addition, blood-meal-seeking, adult female, orco-/- mutant mosquitoes exhibit severely reduced attraction to human- and non-human-derived odors while gravid females are significantly less responsive to established oviposition attractants. These results reinforce observations in other insects that Orco is crucial in maintaining the activity of ORNs. In that light, it significantly influences a range of olfactory-driven behaviors central to the anthropophilic host preference that is critical to the vectorial capacity of An. coluzzii as a primary vector for human malaria.

Insect Biochemistry and Molecular Biology published new progress about Adult, nonmammalian. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Name: Benzyl acetate.

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