Esters-buliding-blocks

Li, Ruirui published the artcileEffects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead, Product Details of C17H34O2, the main research area is Saccharomyces honey flavor volatile mead.

This study examined the effects of honey varieties and non-Saccharomyces cerevisiae (Torulaspora delbrueckii and Kluyveromyces thermotolerans) on the flavor volatiles of mead. Five different types of mead were prepared from the honey varieties: vitex, acacia, linden, multifloral, and jujube. Among them, multifloral mead had the highest alc. content, and acacia mead had the highest ester and acid content. As for the effect of non-Saccharomyces yeasts, vitex mead fermented with EC1118 exhibited the highest volatile-compound content, T. delbrueckii had the highest alc. content (especially isopentanol and α-phenylethyl alc.), and K. thermotolerans had the highest Et acetate and n-decanoic acid content. EC1118 had different effects on the flavor-volatile content of the two non-Saccharomyces cerevisiae fermented meads. Moreover, principal component anal. (PCA) and sensory anal. revealed considerable differences among the aroma components of the mead, which confirmed major differences among the aroma substances detected in this study.

Journal of the American Society of Brewing Chemists published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.

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

Li, Ruirui published the artcileEffects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead, COA of Formula: C11H22O2, the main research area is Saccharomyces honey flavor volatile mead.

This study examined the effects of honey varieties and non-Saccharomyces cerevisiae (Torulaspora delbrueckii and Kluyveromyces thermotolerans) on the flavor volatiles of mead. Five different types of mead were prepared from the honey varieties: vitex, acacia, linden, multifloral, and jujube. Among them, multifloral mead had the highest alc. content, and acacia mead had the highest ester and acid content. As for the effect of non-Saccharomyces yeasts, vitex mead fermented with EC1118 exhibited the highest volatile-compound content, T. delbrueckii had the highest alc. content (especially isopentanol and α-phenylethyl alc.), and K. thermotolerans had the highest Et acetate and n-decanoic acid content. EC1118 had different effects on the flavor-volatile content of the two non-Saccharomyces cerevisiae fermented meads. Moreover, principal component anal. (PCA) and sensory anal. revealed considerable differences among the aroma components of the mead, which confirmed major differences among the aroma substances detected in this study.

Journal of the American Society of Brewing Chemists 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, COA of Formula: C11H22O2.

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

Li, Ruirui published the artcileEffects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead, COA of Formula: C10H20O2, the main research area is Saccharomyces honey flavor volatile mead.

This study examined the effects of honey varieties and non-Saccharomyces cerevisiae (Torulaspora delbrueckii and Kluyveromyces thermotolerans) on the flavor volatiles of mead. Five different types of mead were prepared from the honey varieties: vitex, acacia, linden, multifloral, and jujube. Among them, multifloral mead had the highest alc. content, and acacia mead had the highest ester and acid content. As for the effect of non-Saccharomyces yeasts, vitex mead fermented with EC1118 exhibited the highest volatile-compound content, T. delbrueckii had the highest alc. content (especially isopentanol and α-phenylethyl alc.), and K. thermotolerans had the highest Et acetate and n-decanoic acid content. EC1118 had different effects on the flavor-volatile content of the two non-Saccharomyces cerevisiae fermented meads. Moreover, principal component anal. (PCA) and sensory anal. revealed considerable differences among the aroma components of the mead, which confirmed major differences among the aroma substances detected in this study.

Journal of the American Society of Brewing Chemists 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.

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

Zheng, Qiaoran published the artcileEffects of drying methods on colour, amino acids, phenolic profile, microstructure and volatile aroma components of Boletus aereus slices, Name: Ethyl pentadecanoate, the main research area is Boletus phenolics microstructure amino protocatechuic acid alochol antioxidant.

This study is to investigate the effects of hot air drying (HD) at 60-80°C (HD-60, HD-70 and HD-80), microwave pretreatment combined with HD (MHD), ultrasound pretreatment combined with HD (UHD) and vacuum freeze drying (FD) on the quality of Boletus aereus slices. Key characteristics, including color, free amino acids, microstructure, volatile aroma components, phenolic profile and antioxidant activity, were studied. Amongst these drying methods, FD was the best way to preserve color and volatiles of Boletus aereus slices. Fifteen amino acids were detected in Boletus aereus slices, and HD-60 showed a higher content of total amino acids than other drying regimes. Two phenolic acids were identified in Boletus aereus slices, namely, protocatechuic acid and p-hydroxybenzoic acid. MHD presented the highest content of phenolic compounds, followed by FD. Antioxidant capacity was pos. correlated with phenolic compounds of Boletus aereus slices. Moreover, the cell structure of Boletus aereus slices was damaged after drying, and FD had a more porous structure than other drying methods. These results will be beneficial to the further industrial production of Boletus aereus slices.

International Journal of Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Name: Ethyl pentadecanoate.

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

Wang, Ai-Hua published the artcileTranscriptomic and Metabolomic Analyses Provide Insights into the Formation of the Peach-like Aroma of Fragaria nilgerrensis Schlecht. Fruits, HPLC of Formula: 111-11-5, the main research area is Fragaria fruit transcriptomic metabolomic peach like aroma; Fragaria nilgerrensis Schlecht.; fatty acid metabolism; lactone biosynthesis; peach aroma; transcriptome; δ-octalactone.

Fragaria nilgerrensis Schlecht. is a wild diploid strawberry species. The intense peach-like aroma of its fruits makes F. nilgerrensis an excellent resource for strawberry breeding programs aimed at enhancing flavors. However, the formation of the peach-like aroma of strawberry fruits has not been comprehensively characterized. In this study, fruit metabolome and transcriptome datasets for F. nilgerrensis (HA; peach-like aroma) and its interspecific hybrids PA (peach-like aroma) and NA (no peach-like aroma; control) were compared. In total, 150 differentially accumulated metabolites were detected. The K-means anal. revealed that esters/lactones, including acetic acid, octyl ester, δ-octalactone, and δ-decalactone, were more abundant in HA and PA than in NA. These metabolites may be important for the formation of the peach-like aroma of F. nilgerrensis fruits. The significantly enriched gene ontol. terms assigned to the differentially expressed genes (DEGs) were fatty acid metabolic process and fatty acid biosynthetic process. Twenty-seven DEGs were predicted to be associated with ester and lactone biosynthesis, including AAT, LOX, AOS, FAD, AIM1, EH, FAH, ADH, and cytochrome P 450 subfamily genes. Thirty-five transcription factor genes were predicted to be associated with aroma formation, including bHLH, MYB, bZIP, NAC, AP2, GATA, and TCPfamily members. Moreover, we identified differentially expressed FAD, AOS, and cytochrome P 450 family genes and NAC, MYB, and AP2 transcription factor genes that were correlated with δ-octalactone and δ-decalactone. These findings provide key insights into the formation of the peach-like aroma of F. nilgerrensis fruits, with implications for the increased use of wild strawberry resources.

Genes 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, HPLC of Formula: 111-11-5.

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

Wei, Jianping published the artcileMulti-omics discovery of aroma-active compound formation by Pichia kluyveri during cider production, Related Products of esters-buliding-blocks, the main research area is Pichia cider multi omics aroma active compound.

Pichia kluyveri is a promising non-Saccharomyces yeast that can be used in winemaking, but is not well characterized. In this study, aroma-active compounds were identified in cider fermented by P. kluyveri X31-10 using gas chromatog.-olfactometry (GC-O) analyses combined with aroma extract dilution analyses (AEDA). Further, genomic and transcriptomic analyses were used to elucidate the potential mol. mechanisms of aroma formation. Aroma-active compounds identified in the cider included 3-methylbutyl acetate, β-damascenone, Et 2-methylbutanoate, and 2-phenethyl acetate. A 10.97 Mb complete genome sequence of P. kluyveri X31-10 was determined that contained an estimated 5130 predicted genes. RNA-seq showed numerous differentially expressed genes related to the formation of aroma compounds in P. kluyveri during cider fermentation Integrative anal. of multi-omics (genomic, transcriptomic, and exometabolomic) data indicated the presence of multiple copies of several genes (e.g., ADH6, ADH7, LEU4) involved in the production of aroma-active compounds, with many uniquely present in the genome of P. kluyveri, but not that of Saccharomyces cerevisiae. The high expression levels of some of these genes could implicate their contributions to producing characteristic alc. and ester aromas. These data provide new characterization insights into the aroma-active compounds of ciders and genes associated with their formation in non-Saccharomyces yeasts.

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

Lan, Tian published the artcileEvaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry, Computed Properties of 106-32-1, the main research area is Chinese kiwi wine color aroma gas chromatog mass spectrometry; Aroma; Color; Commercial kiwi wine; GC–MS; Intelligent sensory technologies; Sensory property.

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising com. development prospects. In this study, the color and aroma characteristics of 14 com. available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) and colorimeter) and gas chromatog.-mass spectrometry (GC-MS). Different types of KW had similar color trends, namely, yellow-green or yellow; however, individual samples showed a bright green color and had a high transparency. E-nose and GC-MS reached a relatively consistent conclusion that fermented wine and Lu Jiu were closer and significantly differed from those of distilled wine and beer. A total of 215 volatile organic compounds were identified in all KW. 50 key odor-active compounds were identified, of which Et caprylate, which had high OAVs in all samples (30-565.17), was considered the key odor-active compound of KW; likewise, damascenone also made a prominent aroma contribution in the different types of KW. Moreover, β-ionone, Et undecanoate, Et 2-methylvalerate were outstanding in different fermented wines. Acids and terpenoids were prominent in beer. The study could provide a data support and market information for the quality control, research, production and development of KW.

Food Chemistry: X 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.

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

Feng, Xiaoxiao published the artcileEffect of soaking conditions on the formation of lipid derived free radicals in soymilk, Synthetic Route of 929-77-1, the main research area is soymilk fatty acid soaking; ESR; Extraction; Lipid radicals; Soaking; Soybean exudates; Soymilk.

Lipid derived free radical in soymilks were studied by combining 5,5-dimethyl-pyrroline-l-oxide (DMPO) spin trap, chloroform-methanol extraction and ESR (ESR) spectroscopy. Five lipid derived free radical adducts: DMPO-X·, DMPO-L·, DMPO-R·, DMPO-LOO·, and DMPO-RO· were presented in soymilks. The total amounts of spins increased as the soaking temperature increased from 4°C to 50°C and the soaking pH increased from 3 to 9 and in paralleled with the diffusion of soybean exudates to soaking water. Prolonged soaking of soybean at 50°C resulted in a higher signal intensity of DMPO-R· than that of DMPO-LOO·. Soybean lipoxygenases (LOXs) were responsible for the formation of lipid derived free radicals in soymilks. Soybean exudates affected the total amounts of lipid radicals in linoleic acid (LA) – LOX model system. The relative signal intensities of DMPO-R· and DMPO-LOO· were depended on the contents of soybean exudates in the system.

Food Chemistry published new progress about Fatty acids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Synthetic Route of 929-77-1.

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

Munoz-Gonzalez, Carolina published the artcileOral persistence of esters is affected by wine matrix composition, Synthetic Route of 106-32-1, the main research area is ester wine matrix composition oral persistence; Ethanol; In vivo aroma release; Oral ester persistence; Oral retention; Polyphenols; Wine matrix.

The present work evaluated for the first time the influence of wine matrix composition on oral ester persistence. To do that, the in mouth behavior (oral retention and persistence) of six esters was followed in nine individuals after they rinsed their mouths with four rose wines presenting two levels (low and moderate) of ethanol (0.5% or 10% volume/volume) and polyphenols (402 U+00B1 10 or 661 U+00B1 33 mg gallic acid/L). Overall, polyphenols and specially, ethanol, affected the oral retention of esters and their subsequent oral persistence, in an individual, compound and concentration dependent manner. The wine with moderate ethanol and low polyphenol content and the wine with low ethanol and moderate polyphenol content presented an increased oral ester persistence respect to the control wine (low ethanol/polyphenol content). However, the wine with moderate ethanol/polyphenol content showed most likely a lower oral ester persistence compared to the rest of the wines. Thus, an interaction between ethanol and polyphenols at specific concentrations could reduce oral ester persistence, and likely the fruity character of wines. The information generated in this research can be used by winemakers to understand how different winemaking techniques, which might alter wine ethanol and polyphenol content, may also affect wine aroma quality.

Food Research International published new progress about Esters 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, Synthetic Route of 106-32-1.

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

Yan, Jing published the artcileFrom extra virgin olive oil to refined products: intensity and balance shifts of the volatile compounds versus odor, Quality Control of 106-32-1, the main research area is extra virgin olive oil volatile organic odor compound; VOCs proportion; extra virgin olive oil; odor quality; processing grades; quantitation.

To explore relationships between the volatile organic compounds (VOCs) of different grades of olive oils (OOs) (extra virgin olive oil (EVOO), refined olive oil (ROO), and pomace olive oil (POO)) and odor quality, VOCs were measured in the headspace of the oils by proton transfer reaction quadrupole ion guide time-of-flight mass spectrometry. The concentrations of most VOCs differed significantly between the grades (EVOO>ROO>POO), whereas the abundance of m/z 47.012 (formic acid), m/z 49.016 (fragments), m/z 49.027 (fragments), and m/z 115.111 (heptanal/heptanone) increased in that order. Although the refined oils had considerably lower VOC abundance, the extent of the decline varied with the VOCs. This results in differences in VOCs proportions. The high VOC abundance in the EVOO headspace in comparison to ROO and POO results in a richer and more complex odor. The identified C5-C6 compounds are expected to contribute mainly to the green odor notes, while the identified C1-C4 and C7-C15 are mainly responsible for odor defects of OOs. Current results reveal that processing strongly affects both the quant. and relative abundance of the VOCs and, therefore, the odor quality of the various grades of OOs.

Molecules published new progress about Esters 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, Quality Control of 106-32-1.

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