Esters-buliding-blocks

Yao, Heng’s team published research in Food Research International in 2021-05-31 | CAS: 106-32-1

Food Research International 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, Application of Ethyl octanoate.

Yao, Heng published the artcileEvolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening, Application of Ethyl octanoate, the main research area is Vitis ripening aroma volatile profile; Aroma compounds; Hutai Number8; Maturation process; Odor activity values; Vitis.

Hutai-8 (Vitis vinifera x Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripening, a total of 84 free and 73 bound aroma compounds were identified and quantified using headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Aldehydes and esters were found to be the main volatile compounds in Hutai-8. They accumulated up to 70 days after flowering (DAF) and then decreased. Bound esters and alcs. were prominent. The concentration of bound esters in Hutai-8 at DAF80 was 714.90μg/L. β-Damascenone, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and Et octanoate significantly contributed to the volatile profile of Hutai-8. The odor activity value (OAV) of hexanal was the highest at DAF80, reaching 351.51. β-Damascenone mainly appeared midway through the maturation process, reaching a concentration of 12.79μg/L. The majority of free components reached a maximum in DAF70, while the bound components continuously accumulated throughout the mature period. These results suggest that in addition to being a table grape, Hutai-8 has potential for brewing and other processing.

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

Tian, Run’s team published research in Results in Chemistry in 2022-01-31 | CAS: 111-11-5

Results in Chemistry 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.

Tian, Run published the artcileAnalysis of aromatic components of two edible mushrooms, Phlebopus portentosus and Cantharellus yunnanensis using HS-SPME/GC-MS, Category: esters-buliding-blocks, the main research area is aromatic component Phlebopus portentosus Cantharellus yunnanensis HSSPME GCMS.

A headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) was used to evaluate the profile of the volatile components that accounted for the aroma of two edible mushrooms, viz. Phlebopus portentosus and Cantharellus yunnanensis. There were 51 and 69 volatile compounds identified from P. portentosus and C. yunnanensis, resp. These compounds were mainly acids, hydrocarbons, ketones, esters, aldehydes, and alcs., of which acetic acid was most abundant among these volatile components. Onanoic acid, 9-oxo-, Me ester, 2-pentyl-furan, and 5, 6-dihydro-2-pyranone were discovered in the mushrooms for the first time, and the volatile compounds of C. yunnanensis was also investigated for the first time. In addition, the volatile compounds of P. portentosus and C. yunnanensis were analyzed by principal components anal. (PCA). The findings reveal the differences among samples and provide the basic data for the chemotaxonomy in studying P. portentosus and C. yunnanensis.

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

Bahena-Garrido, Sharon Marie’s team published research in Journal of the Science of Food and Agriculture in 2019 | CAS: 140-11-4

Journal of the Science of Food and Agriculture published new progress about Acids 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, SDS of cas: 140-11-4.

Bahena-Garrido, Sharon Marie published the artcileThe potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions, SDS of cas: 140-11-4, the main research area is Vitis aroma flavor abscisic hydroxycinnamic acid environment; disease resistance; flavor precursors; light; phytohormone; secondary metabolites; stress response.

BACKGROUND : Koshu, a hybrid of Vitis vinifera L. and V. davidii Foex, is the most popular indigenous cultivar for wine production in Japan. However, little is known about the potential aroma compounds it contains and how environmental factors affect these. In this study, we obtained comprehensive profiles of the volatile (both glycosidically bound and free) and phenolic compounds that occur in koshu berries, and compared these with similar profiles for V. vinifera cv. chardonnay. We then compared the response of these two cultivars to bunch shading and the ripening-related phytohormone abscisic acid (ABA). RESULTS : Koshu berries contained significantly higher concentrations of phenolic compounds, such as hydroxycinnamic acid derivatives, and some volatile phenols, such as 4-vinyl guaiacol and eugenol, than chardonnay berries, which are thought to contribute to the characteristics of koshu wine. In addition, koshu berries had a distinctly different terpenoid composition from chardonnay berries. Shading reduced the concentration of norisoprenoid in both cultivars, as well as several phenolic compounds, particularly their volatile derivatives in koshu berries. The exogenous application of ABA induced ripening and increased the concentrations of lipid derivatives, such as hexanol, octanol, 1-nonanol, and 1-octen-3-ol. Multivariate and discriminant analyses showed that the potential aroma and flavor compounds in the berries could be discriminated clearly based on cultivar and environmental cues, such as light exposure. CONCLUSION : The unique secondary metabolite profiles of koshu and their different responses to environmental factors could be valuable for developing various types of koshu wines and new cultivars with improved quality and cultural characteristics. © 2018 Society of Chem. Industry.

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

Bahena-Garrido, Sharon Marie’s team published research in Journal of the Science of Food and Agriculture in 2019 | CAS: 123-29-5

Journal of the Science of Food and Agriculture 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, Name: Ethyl nonanoate.

Bahena-Garrido, Sharon Marie published the artcileThe potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions, Name: Ethyl nonanoate, the main research area is Vitis aroma flavor abscisic hydroxycinnamic acid environment; disease resistance; flavor precursors; light; phytohormone; secondary metabolites; stress response.

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

Ju, Yan-lun’s team published research in Scientia Horticulturae (Amsterdam, Netherlands) in 2022-06-01 | CAS: 106-32-1

Scientia Horticulturae (Amsterdam, Netherlands) 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, COA of Formula: C10H20O2.

Ju, Yan-lun published the artcileTargeted metabolomic and transcript level analysis reveals the effects of exogenous strigolactone and methyl jasmonate on grape quality, COA of Formula: C10H20O2, the main research area is Vitis fruit quality strigolactone methyl jasmonate targeted metabolomics.

The aim of this work was to gain insight on the effects of exogenous strigolactone (SL) and Me jasmonate (MeJA) on grape quality. ‘Cabernet Sauvignon’ grapes were used as materials. High-performance liquid chromatog. (HPLC) and gas chromatog. mass spectrometry (GC-MS) were used for targeted metabolomic analyzed. Real-time quant. PCR (qRT-PCR) was used for the genes expressions measurement. As results, GR24 (SL analog) and MeJA treatments, especially GR24+MeJA co-treatment, promoted the ripening and coloration of grapes and induced the accumulation of anthocyanins and the expression of anthocyanin-related genes including VvUFGT, VvCHS, VvC4H and VvF3’H. Both the GR24 or MeJA treatment alone or the GR24+MeJA co-treatment significantly increased the contents of total soluble sugar (TSS) and organic acids in grape berries, except for citric acid. GR24 and MeJA treatments, especially GR24+MeJA co-treatment, enhanced the accumulation of volatile compounds Moreover, GR24+MeJA co-treatment significantly increased the contents of C6 volatiles, derived from fatty acids by inducing the expression of VvLOXA, VvLOXB, VvLOXC, VvLOXD, VvHPL1, and VvHPL2. Overall, SL and MeJA applications, especially GR24+MeJA co-treatment may be useful for the quality improvement of red wine grapes.

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

Wang, Wenzhu’s team published research in Microchemical Journal in 2020-03-31 | CAS: 106-32-1

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.

Wang, Wenzhu published the artcileEffect of sterilization and storage on volatile compounds, sensory properties and physicochemical properties of coconut milk, Name: Ethyl octanoate, the main research area is Cocos milk octanal nonanal sensory physicochem property sterilization storage.

Sterilization is an important process in beverage production that not only guarantees the edible safety of beverage but also extends its shelf life. However, the quality changes in the coconut milk sterilization and storage has received scarce attention in regard to beverages. Therefore, this study was conducted to investigate the effect of sterilization (at 121°C for 30 min.) and storage (from day 1 to day 19) on the quality of coconut milk. The volatile compounds present in coconut milk were determined by solid-phase microextraction and gas chromatog.-mass spectrometry. A total of 31 volatile compounds in coconut milk were tentatively identified, including lactones (34.4%), esters (31.5%), aldehydes (20.0%), acids (3.8%), ketones (2.3%), alcs. (1.4%) and other (0.6%). The relative content of delta-octalactone in lactones had no significant change after sterilization compared with nontreatment, while an increase was observed in the relative content of delta-octalactone from 18.14% to 23.81% in storage. In addition, although the percentage of Et octanoate (from 13.15% to 9.05%) in esters significantly decreased after sterilization compared with nontreatment, the content had no significant alter during storage. Those results showed that the volatile compounds in coconut milk changed after sterilization and storage. Further anal. with descriptive sensory evaluation showed that the sensory evaluation ranged from the moderate to extreme levels according to the evaluators. This result indicated that no remarkable change in the sensory qualities of coconut milk by sterilizing and storing. Meanwhile, all attributes had a pos. effect on coconut milk, such as overall coconut milk flavor, sweet, nutty. There is no conspicuous affect in the acceptability of coconut milk by evaluators. Overall, these results indicate that sterilization had no significant affect the flavor of coconut milk; moreover, appropriate storage can improve the acceptability of coconut milk before product shipment.

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

Tsouli Sarhir, Salwa’s team published research in Flavour and Fragrance Journal in 2022-07-31 | CAS: 106-32-1

Flavour and Fragrance 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, Formula: C10H20O2.

Tsouli Sarhir, Salwa published the artcilePotent odorants and sensory characteristics of the soft white cheese “”Jben””: Effect of salt content, Formula: C10H20O2, the main research area is soft white cheese salt potent odorant sensory characteristic.

Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma-active compounds of salted and unsalted Jben were investigated in this study. Aroma compounds were isolated by the purge and trap extraction (PTE) method and analyzed by aroma extract dilution anal. (AEDA) and gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). A total of 36 aroma compounds were characterized Jben samples, among them 30 and 32 compounds were detected in the salted Jben (260.88 mg/kg) and unsalted Jben (230.04 mg/kg) samples resp. The alcs., followed by acids and esters, were the most dominant aroma compounds in both samples. A total of 22 (salted Jben) and 25 (unsalted Jben) aroma-active compounds were detected in the samples using GC-MS-O. Based on the flavor dilution (FD) factor, the most potent aroma-active compounds were Et caproate (FD = 2048, OAV = 2306, overripe fruit and pineapple odors), isoamyl acetate (FD = 2048, OAV = 2491, apple odor), hexyl acetate (FD = 1024, OAV = 1355, green odor), and isoamyl butyrate (FD = 1024, OAV = 932, green-fruity odor) for the salted Jben sample and Et caproate (FD = 2048, OAV = 2388) and isoamyl acetate (FD = 1024, OAV = 880) for the unsalted Jben sample. The odor activity values (OAVs) ranged from 1 to 2491. The lowest OAVs represent the low aromatic active compounds (FD ≤ 32). The GC-MS-O results were also consistent with the results of sensory anal. of the Jben samples.

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

Zhao, Xingxiu’s team published research in Bioprocess and Biosystems Engineering in 2022-01-31 | CAS: 123-29-5

Bioprocess and Biosystems Engineering 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.

Zhao, Xingxiu published the artcileProduction of fermented spicy rabbit meat using Lactobacillus paracasei, Recommanded Product: Ethyl nonanoate, the main research area is spicy rabbit fermentation GC MS Lactobacillus paracasei; Fermentation; GC–MS; Lactobacillus paracasei; Spicy rabbit meat.

Lactobacillus paracasei was used to produce fermented spicy rabbit meat. A series of indexes were determined, including pH value, free amino acid content, true protein content, texture, microstructure and the volatile compounds of fermented spicy rabbit meat and unfermented spicy rabbit meat. The results showed that Lactobacillus paracasei could reduce the pH value of spicy rabbit meat (from 6.85 to 4.65), could degrade the proteins of spicy rabbit meat, could increase the content of free amino acids (from 205.1 mg/100 g to 505.6 mg/100 g), and could improve its textural properties and organoleptic quality of the spicy rabbit meat. The microstructure of the fermented spicy rabbit meat and unfermented spicy rabbit meat was observed by scanning electron microscope. The results showed that the microstructure of the fermented spicy rabbit meat changed obviously, the arrangement of muscle fibers was loose or even seriously broken, and many small pieces were formed, which indicated that the fermentation could improve the tenderness of the rabbit meat. The kinds of volatile flavor compounds after fermentation were increased from 14 to 40 as estimated by solid phase microextraction and GC-MS. Therefore, utilization of microbial fermentation technol. can improve the quality, texture, tenderness and flavor of spicy rabbit meat, and enhance the digestion and absorption capacity.

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

Sionek, Barbara’s team published research in Molecules in 2021 | CAS: 106-32-1

Molecules 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, Computed Properties of 106-32-1.

Sionek, Barbara published the artcileEffects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages, Computed Properties of 106-32-1, the main research area is Lacticaseibacillus rhamnosus dry fermented sausage volatile compound sensory quality; GC–MS method; Lacticaseibacillus; flavour and odour; functional food; probiotic; sensory profile; volatile compound analysis.

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an addnl. scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiol. and sensory characteristic (QDA method) and volatile compound (gas chromatog. coupled with mass spectrometry: GC-MS) were evaluated. The number of LOCK900 cells during 12 wk of storage remained above 6 log CFU g-1, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a pos. effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by pos. sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.

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

Yuan, Yuan’s team published research in Molecules in 2019 | CAS: 111-11-5

Molecules 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, Formula: C9H18O2.

Yuan, Yuan published the artcileIdentification of floral scent profiles in bearded irises, Formula: C9H18O2, the main research area is iris flower caryophyllene linalool citronellol methyl cinnamate thujopsene; GC-MS; SPME; bearded iris; floral scent component.

Bearded irises are ornamental plants with distinctive floral fragrance grown worldwide. To identify the floral scent profiles, twenty-seven accessions derived from three bearded iris, including Iris. germanica, I. pumila and I. pallida were used to investigate the composition and relative contents of floral scent components by headspace solid-phase microextraction (HS-SPME) and gas chromatog.-mass spectrometry (GC-MS). A total of 219 floral scent components were detected in blooming flowers. The scent profile varied significantly among and within the three investigated species. Principal component anal. (PCA) indicated that terpenes, alcs. and esters contributed the most to the floral scent components and 1-caryophyllene, linalool, citronellol, Me cinnamate, β-cedrene, thujopsene, Me myristate, linalyl acetate, isosafrole, nerol, geraniol were identified as the major components. In a hierarchical cluster anal., twenty-seven accessions could be clustered into six different groups, most of which had representative scent components such as linalool, citronellyl acetate, thujopsene, citronellol, Me cinnamate and 1-caryophyllene. Our findings provide a theor. reference for floral scent evaluation and breeding of bearded irises.

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