Esters-buliding-blocks

Tang, Ke published the artcileChemical and sensory characterization of cabernet sauvignon wines from the Chinese loess plateau region, Category: esters-buliding-blocks, the main research area is cabernet sauvignon wine chem sensory profile China; Cabernet Sauvignon; GC–O; Loess Plateau; aroma; sensory profile.

In this study, the aroma profiles of Cabernet Sauvignon wines from a new grape growing region, Loess Plateau, China, were established by gas chromatog.-olfactometry, gas chromatog.-mass spectrometry and sensory anal. The sensory profiles of wines form five different young vineyards in the Loess Plateau region were obtained by descriptive anal. Blackcurrant (p < 0.01), pear and dried plum (p < 0.05), mushroom, smoked and green pepper (p < 0.1) had significant differences on the five vineyards. A total of 76 odor-active aroma compounds were identified in the wines, and 45 volatile compounds were selected as those having the greatest impact on the aroma components and these were quantitated by five different methods. In addition, the correlation model of the Loess Plateau region's sensory characteristics and aroma compounds was established by partial least squares regression (PLSR) to determine the influence of various aroma active substances on aroma attributes. Molecules published new progress about 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, Category: esters-buliding-blocks.

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

Simonato, Barbara published the artcileEffects of post-harvest fungal infection of apples on chemical characteristics of cider, Related Products of esters-buliding-blocks, the main research area is fungal infection apple cider.

The impact of fungal post-harvest infection of apple on the chem. composition of cider was investigated through a comparative anal. of ciders obtained from apples (Gala variety) sep. infected by five fungal species (Alternaria alternata, Botrytis cinerea, Diplodia seriata, Monilinia fructigena, and Penicillium expansum) and cider from sound apples. The content of several flavor-active mols. belonging to different chem. groups, such as alcs., esters, acids, aldehydes, phenols, and lactones, significantly varied among ciders. Particularly, cider from sound apples had a higher concentration of Et ester acetate, fatty acid Et esters and fatty acids, mols. that contribute to fruity and sweet scent. Principal component anal. well discriminated ciders, evidencing species-specific fungal effect. Differences in precursor availability in juices and biosynthesis pathways in fungi could explain changes in aroma profile of ciders. This study provides information on the potential risk to produce cider from infected apples due to the possible quality depreciation.

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

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

Simonato, Barbara published the artcileEffects of post-harvest fungal infection of apples on chemical characteristics of cider, Formula: C6H12O3, the main research area is fungal infection apple cider.

The impact of fungal post-harvest infection of apple on the chem. composition of cider was investigated through a comparative anal. of ciders obtained from apples (Gala variety) sep. infected by five fungal species (Alternaria alternata, Botrytis cinerea, Diplodia seriata, Monilinia fructigena, and Penicillium expansum) and cider from sound apples. The content of several flavor-active mols. belonging to different chem. groups, such as alcs., esters, acids, aldehydes, phenols, and lactones, significantly varied among ciders. Particularly, cider from sound apples had a higher concentration of Et ester acetate, fatty acid Et esters and fatty acids, mols. that contribute to fruity and sweet scent. Principal component anal. well discriminated ciders, evidencing species-specific fungal effect. Differences in precursor availability in juices and biosynthesis pathways in fungi could explain changes in aroma profile of ciders. This study provides information on the potential risk to produce cider from infected apples due to the possible quality depreciation.

LWT–Food Science and Technology published new progress about Acids 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, Formula: C6H12O3.

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

Sulejmani, Erhan published the artcileVolatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS, Category: esters-buliding-blocks, the main research area is volatile compound Macedonian sausage ripening process.

The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatog.-mass spectrometry (GC-MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcs., 9 esters, 13 hydrocarbons and 12 miscellaneous The anal. of the main volatile aromatic components proved that 62% of the compounds that were detected on the first days are terpenes and their content increased to 69 and 80% on days eight and fifteen, resp. The 50% of the total concentration of volatile components results to be concentrated on the last day (15th) of ripening. They have the highest amounts of concentration of acids (57%), ketones (68%) and terpenes (56%) from the total concentration There was a significant difference between the various periods of fermentation and there can be differences in the manufacture production stages. Macedonian dry sausages contain high levels of spicy terpenes, which could play an important role in the general flavor notes of this meat product.

Chemical Industry & Chemical Engineering Quarterly published new progress about Acids 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, Category: esters-buliding-blocks.

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

Zhu, Wenyou published the artcileThe effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine, Recommanded Product: Ethyl octanoate, the main research area is GRM pulping gelatinizing raw material oenol parameter fermentation flavor; Gas chromatography-mass spectrometry (GC–MS); Glutinous rice wine; Liquid-state fermentation; Response surface methodology; Volatile flavor compound.

Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed and optimized an innovative pulping technique by the synchronously pulping and gelatinizing treatment (Process I) to improve GRW flavor quality, and then revealed the influences of Process I on raw materials properties, oenol. parameters, fermentation process, and flavor characteristics of GRW. Results show that Process I significantly (p < 0.05) enriched the soluble solid and crude protein content of glutinous rice milk by improving gelatinization degree and pulping efficiency, which consequently enhanced the microbial growth, glycolysis, and protein decomposition during the GRW fermentation process. GC-MS analyssis shows that Process I sequentially significantly (p < 0.05) enhanced the esterification and Ehrlich or Harrison pathway during the fermentation process. This contributed to a higher content of key ester and alc. compounds Food Science and Biotechnology published new progress about 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, Recommanded Product: Ethyl octanoate.

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

Zhu, Wenyou published the artcileThe effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine, Recommanded Product: Ethyl nonanoate, the main research area is GRM pulping gelatinizing raw material oenol parameter fermentation flavor; Gas chromatography-mass spectrometry (GC–MS); Glutinous rice wine; Liquid-state fermentation; Response surface methodology; Volatile flavor compound.

Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed and optimized an innovative pulping technique by the synchronously pulping and gelatinizing treatment (Process I) to improve GRW flavor quality, and then revealed the influences of Process I on raw materials properties, oenol. parameters, fermentation process, and flavor characteristics of GRW. Results show that Process I significantly (p < 0.05) enriched the soluble solid and crude protein content of glutinous rice milk by improving gelatinization degree and pulping efficiency, which consequently enhanced the microbial growth, glycolysis, and protein decomposition during the GRW fermentation process. GC-MS analyssis shows that Process I sequentially significantly (p < 0.05) enhanced the esterification and Ehrlich or Harrison pathway during the fermentation process. This contributed to a higher content of key ester and alc. compounds Food Science and Biotechnology published new progress about 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, Recommanded Product: Ethyl nonanoate.

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

Moreno-Olivares, Juan Daniel published the artcileStudy of aromatic profile of different crosses of Monastrell white wines, Formula: C10H20O2, the main research area is Vitis white wine volatile aroma compound; GS-SPME-MS; Vitis vinifera; aroma; crosses; odour; volatile compounds.

Aromatic compounds are responsible for the final quality of wines. A semi-quant. anal. was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodol. based on gas chromatog.-solid phase microextraction-mass spectrometry. On the one hand, 30 aromatic compounds were identified belonging to different chem. groups (alcs., acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcs., acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcs. compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential. The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma.

Journal of the Science of Food and Agriculture published new progress about 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, Formula: C10H20O2.

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

Perestrelo, Rosa published the artcileUntargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS, Computed Properties of 110-42-9, the main research area is untargeted fingerprinting cider volatile headspace solid phase microextraction.

The volat. fingerprint of ciders produced in different geog. regions from Madeira Island was established using headspace solid phase microextraction combined with gas chromatog. mass spectrometry (HS-SPME/GC-MS) in order to explore the effects of geog. region on the volatile pattern ciders in addition to identify potential mol. geog. markers. A total of 107 volatile organic compounds (VOCs) belonging to different chem. families were identified from which 50 VOCs are common to all ciders analyzed. Significant differences in the relative content of VOCs from ciders of different geog. regions were observed The potential of the identified VOCs for ciders discrimination according to region was assessed through chemometric tools, such as principal components anal. (PCA) and partial least squares-discriminant anal. (PLS-DA). The PCA showed significant differences among ciders from different island geog. regions. Fifteen VOCs responsible for ciders discrimination were identified by PLS-DA. Fifteen VOCs, namely five terpenoids, four alcs., three acids and three esters, present variable importance in projection (VIP) values higher than one. Our findings provide relevant information related to volatile signature of ciders produced in Madeira Island, which may be a useful tool to cider-making process contributing to improve the quality of the final product. In addition, the geog. discrimination recognizes the unique and distinctive characteristics that will allow in the future to protect the quality and typicity of products originating in certain geog. regions.

Microchemical Journal published new progress about Acids 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, Computed Properties of 110-42-9.

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

Perestrelo, Rosa published the artcileUntargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS, Name: Ethyl octanoate, the main research area is untargeted fingerprinting cider volatile headspace solid phase microextraction.

The volat. fingerprint of ciders produced in different geog. regions from Madeira Island was established using headspace solid phase microextraction combined with gas chromatog. mass spectrometry (HS-SPME/GC-MS) in order to explore the effects of geog. region on the volatile pattern ciders in addition to identify potential mol. geog. markers. A total of 107 volatile organic compounds (VOCs) belonging to different chem. families were identified from which 50 VOCs are common to all ciders analyzed. Significant differences in the relative content of VOCs from ciders of different geog. regions were observed The potential of the identified VOCs for ciders discrimination according to region was assessed through chemometric tools, such as principal components anal. (PCA) and partial least squares-discriminant anal. (PLS-DA). The PCA showed significant differences among ciders from different island geog. regions. Fifteen VOCs responsible for ciders discrimination were identified by PLS-DA. Fifteen VOCs, namely five terpenoids, four alcs., three acids and three esters, present variable importance in projection (VIP) values higher than one. Our findings provide relevant information related to volatile signature of ciders produced in Madeira Island, which may be a useful tool to cider-making process contributing to improve the quality of the final product. In addition, the geog. discrimination recognizes the unique and distinctive characteristics that will allow in the future to protect the quality and typicity of products originating in certain geog. regions.

Microchemical Journal published new progress about 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, Name: Ethyl octanoate.

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

Perestrelo, Rosa published the artcileUntargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS, HPLC of Formula: 5405-41-4, the main research area is untargeted fingerprinting cider volatile headspace solid phase microextraction.

The volat. fingerprint of ciders produced in different geog. regions from Madeira Island was established using headspace solid phase microextraction combined with gas chromatog. mass spectrometry (HS-SPME/GC-MS) in order to explore the effects of geog. region on the volatile pattern ciders in addition to identify potential mol. geog. markers. A total of 107 volatile organic compounds (VOCs) belonging to different chem. families were identified from which 50 VOCs are common to all ciders analyzed. Significant differences in the relative content of VOCs from ciders of different geog. regions were observed The potential of the identified VOCs for ciders discrimination according to region was assessed through chemometric tools, such as principal components anal. (PCA) and partial least squares-discriminant anal. (PLS-DA). The PCA showed significant differences among ciders from different island geog. regions. Fifteen VOCs responsible for ciders discrimination were identified by PLS-DA. Fifteen VOCs, namely five terpenoids, four alcs., three acids and three esters, present variable importance in projection (VIP) values higher than one. Our findings provide relevant information related to volatile signature of ciders produced in Madeira Island, which may be a useful tool to cider-making process contributing to improve the quality of the final product. In addition, the geog. discrimination recognizes the unique and distinctive characteristics that will allow in the future to protect the quality and typicity of products originating in certain geog. regions.

Microchemical Journal published new progress about Acids 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, HPLC of Formula: 5405-41-4.

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