Esters-buliding-blocks

Massera, Ariel published the artcileEffect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines, Recommanded Product: Ethyl octanoate, the main research area is Merlot wine yeast volatile aroma low temperature fermentation.

Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chem. composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15°C and 25°C using five different Saccharomyces cerevisiae strains. Wines fermented at 15°C displayed higher ethanol concentration, whereas differences in volatile acidity and color were more related to the yeast strain used than the fermentation temperature Sensory anal. could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25°C, whereas the fatty acids and higher alc. concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains.

LWT–Food Science and Technology published new progress about Acidity. 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

Gardoni, E. published the artcileBiological deacidification strategies for white wines, Computed Properties of 106-32-1, the main research area is biol deacidification white wine.

Traditionally, the use of malolactic fermentation gives rise to microbiol. stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biol. deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biol. deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-IR spectroscopy (FT-MIR), high performance liquid chromatog. (HPLC) and gas chromatog.-mass spectrometry (GC-MS) were used to evaluate different chem. parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcs., fatty acids and acetic acid. Simultaneous alc. and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations

South African Journal of Enology and Viticulture published new progress about Acidity. 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

de Andrade Neves, Nathalia published the artcileChemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol, Quality Control of 539-88-8, the main research area is Plinia jaboticaba liquor cachaca cereal alc volatile composition.

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the main Brazilian sources of anthocyanins. It is widely recognized and popular, with its consumption occurring in fresh forms and through processed products. Although popular, jabuticaba liquors are handmade, on a small-scale, with little quality control and a lack of standardization. This study aimed to evaluate the effect of the ethanol source (cachaca and cereal alc.) on the chem. characteristics of jabuticaba liquors. The beverages were evaluated considering the contents of sugars, ethanol, anthocyanins, ellagic acid, amino acids, biogenic amines, organic acids, and volatile composition The liquors showed similar chem. compositions, which differs from the content of anthocyanins and the volatile composition The liquor made from cachaca showed a greater complexity of aroma, including terpenes and volatile phenolic compounds, and a higher d.p. of anthocyanins. This study is the first published for jabuticaba liquors.

LWT–Food Science and Technology published new progress about Acidity. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Quality Control of 539-88-8.

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

de Andrade Neves, Nathalia published the artcileChemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol, SDS of cas: 106-32-1, the main research area is Plinia jaboticaba liquor cachaca cereal alc volatile composition.

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the main Brazilian sources of anthocyanins. It is widely recognized and popular, with its consumption occurring in fresh forms and through processed products. Although popular, jabuticaba liquors are handmade, on a small-scale, with little quality control and a lack of standardization. This study aimed to evaluate the effect of the ethanol source (cachaca and cereal alc.) on the chem. characteristics of jabuticaba liquors. The beverages were evaluated considering the contents of sugars, ethanol, anthocyanins, ellagic acid, amino acids, biogenic amines, organic acids, and volatile composition The liquors showed similar chem. compositions, which differs from the content of anthocyanins and the volatile composition The liquor made from cachaca showed a greater complexity of aroma, including terpenes and volatile phenolic compounds, and a higher d.p. of anthocyanins. This study is the first published for jabuticaba liquors.

LWT–Food Science and Technology published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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

de Andrade Neves, Nathalia published the artcileChemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol, Quality Control of 5405-41-4, the main research area is Plinia jaboticaba liquor cachaca cereal alc volatile composition.

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the main Brazilian sources of anthocyanins. It is widely recognized and popular, with its consumption occurring in fresh forms and through processed products. Although popular, jabuticaba liquors are handmade, on a small-scale, with little quality control and a lack of standardization. This study aimed to evaluate the effect of the ethanol source (cachaca and cereal alc.) on the chem. characteristics of jabuticaba liquors. The beverages were evaluated considering the contents of sugars, ethanol, anthocyanins, ellagic acid, amino acids, biogenic amines, organic acids, and volatile composition The liquors showed similar chem. compositions, which differs from the content of anthocyanins and the volatile composition The liquor made from cachaca showed a greater complexity of aroma, including terpenes and volatile phenolic compounds, and a higher d.p. of anthocyanins. This study is the first published for jabuticaba liquors.

LWT–Food Science and Technology published new progress about Acidity. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Quality Control of 5405-41-4.

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

Liu, Sheng Hui published the artcileEffect of foliar iron sulfate on the fruit growth and quality of pineapple (Ananas comosus cv. Yellow Mauritius) planted in lateritic soil in Leizhou Peninsula, Recommanded Product: Methyl octanoate, the main research area is Ananas foliar iron sulfate fruit growth lateritic soil China.

Leizhou Peninsula in South China is facing a serious water shortage problem because of the special regional and geol. conditions. As a kind of low water requirement crop, pineapple has been popular in lateritic soil. However, the phys. characteristics of Lateritic soil such as too cohesive, impervious, low content of organic matter, and seasonal arid often bring some problem to pineapple cultivation. Seasonal iron deficiency can be easily observed from Apr. to July. The effect of foliar spray of iron sulfate (with concentration of 0, 0.5%, 0.75%, 1%) on the fruit growth and quality of pineapple cv. Yellow Mauritius were studied in this research. Showed that there were no significant difference (p>0.05) on the fruit weight, longitudinal diameter, transverse diameter among all the treatment. 0.75% treatment increased the fruit weight to 6.08% and decreased crown weight significantly. Both 0.75% and 1% iron sulfate treatment not only enhanced vitamin C extremely significantly, but also improved the aroma quality significantly with the increase of total esters, especially in the content of hexanoic acid Me ester, 3-(Me tio) propanoic acid Me ester and 2-methyl- butanoic acid Me ester. The content of these 3 esters above were all extremely significantly higher than control, which means much stronger pleasant aroma. Hence, 0.75% was the optimal concentration of foliar spray with iron sulfate in pineapple cv. Yellow Mauritius.

E3S Web of Conferences published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.

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

D’Agostino, Maria F. published the artcileBlackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation, COA of Formula: C11H22O2, the main research area is Rubus ulmifolius Schott quality characterization.

The establishment of the corresponding standards of quality to promote the commercialization of Rubus ulmifolius Schott (Rosaceae) blackberries from Calabria (Italy) has been aimed in this study. Data on the volatile composition gathered by Solid-Phase Microextraction (SPME) followed by GC-MS have been complemented with the study for the first time of physicochem. parameters and antioxidant capacity of wild and cultivated blackberries collected in seven different locations of Calabria. Wild fruits showed significantly higher dry matter content (16.34-22.14%) and pH (3.92-5.12) and lower total acidity (0.23-0.74 as % of citric acid) compared to the cultivated sample (dry matter: 15.31%; pH: 3.30 and total acidity: 1% citric acid), whereas color and total soluble solids were similar. Antioxidant capacity (DPPH assay) of wild blackberries, correlated (r = 0.71) with results from ABTS assay, was significantly higher (SE50 = 1.6-3.4 mg DW), in agreement with its higher content of total anthocyanins and total phenolics. Ethanol (11.8-32.4%), trans-2-hexenal (2.7-21.3%), methylbutanal (5.7-17.4%), and Et acetate (4.6-11.9%) were the major compounds in both wild and cultivated blackberries. Although the presence or relative concentration of several volatiles (e.g. p-cymen-8-ol, decanal, 3-hydroxy esters, etc.) seemed to be characteristic of the harvest location/blackberry type, further research on a higher number of samples should be carried out to confirm these results. The comprehensive characterization addressed for the first time in this paper is a valuable preliminary contribution to satisfy the demand by consumers and farmers of objective data to support the premium quality of Calabrian blackberries.

European Food Research and Technology published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

D’Agostino, Maria F. published the artcileBlackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation, Synthetic Route of 5405-41-4, the main research area is Rubus ulmifolius Schott quality characterization.

The establishment of the corresponding standards of quality to promote the commercialization of Rubus ulmifolius Schott (Rosaceae) blackberries from Calabria (Italy) has been aimed in this study. Data on the volatile composition gathered by Solid-Phase Microextraction (SPME) followed by GC-MS have been complemented with the study for the first time of physicochem. parameters and antioxidant capacity of wild and cultivated blackberries collected in seven different locations of Calabria. Wild fruits showed significantly higher dry matter content (16.34-22.14%) and pH (3.92-5.12) and lower total acidity (0.23-0.74 as % of citric acid) compared to the cultivated sample (dry matter: 15.31%; pH: 3.30 and total acidity: 1% citric acid), whereas color and total soluble solids were similar. Antioxidant capacity (DPPH assay) of wild blackberries, correlated (r = 0.71) with results from ABTS assay, was significantly higher (SE50 = 1.6-3.4 mg DW), in agreement with its higher content of total anthocyanins and total phenolics. Ethanol (11.8-32.4%), trans-2-hexenal (2.7-21.3%), methylbutanal (5.7-17.4%), and Et acetate (4.6-11.9%) were the major compounds in both wild and cultivated blackberries. Although the presence or relative concentration of several volatiles (e.g. p-cymen-8-ol, decanal, 3-hydroxy esters, etc.) seemed to be characteristic of the harvest location/blackberry type, further research on a higher number of samples should be carried out to confirm these results. The comprehensive characterization addressed for the first time in this paper is a valuable preliminary contribution to satisfy the demand by consumers and farmers of objective data to support the premium quality of Calabrian blackberries.

European Food Research and Technology published new progress about Acidity. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Synthetic Route of 5405-41-4.

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

Maioli, Francesco published the artcileMonitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle, Safety of Ethyl nonanoate, the main research area is red wine sensory aging tank materials volatiles.

The aim of this research was to study how different tank materials affected the chem. composition and the sensory profile of a red wine during aging. For this purpose, a single varietal Sangiovese wine was aged at the same time by using different tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, earthenware raw amphorae, and new and used oak barrels. Phenolic and volatile compounds, elemental content, tartaric stability, and sensory discriminant attributes of Sangiovese wine from the 2018 harvest were measured after 6 and 12 mo of aging in tanks and 6 mo in a glass bottle (after the aging of 6 mo carried out in each relevant container). The results showed that the different tanks significantly differentiated the wines on the base of all the chem. and sensory parameters considered. In particular, wines aged in earthenware raw amphorae and uncoated concrete registered a high content of polymeric pigments in the new oak barrel, resulting in materials that better promote the wine color stabilization. The same wines also showed the highest pH and tartaric stability, mostly likely related to the observed release of inorganic compounds from the tank material. Moreover, bottle aging enhanced the chem. and sensory differences between all the wines: they were characterized by a higher content of varietal volatiles such as norisoprenoids and terpenes, probably due to the reductive conditions in the bottle. The bottle also affected the perceived quality of the wines aged in concrete (uncoated and epoxy-coated) associated to the floral flavor, floral odor, sweetness attributes, and, to a lesser extent, acidity, while the ones aged in stainless steel and amphorae is associated to the berry jam odor.

ACS Food Science & Technology published new progress about Acidity. 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

Aguiar, Dayana published the artcileAgricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process, Name: Ethyl octanoate, the main research area is agricultural rum seafloor physicochem property ageing.

The unique agricultural rum produced in Europe, Agricultural Rum of Madeira, is obtained from alc. fermentation and distillation of sugarcane juice, followed by cask ageing for a min. of 3 years. For the first time, the impact of underwater bottle ageing on the maturation of this type of spirit was studied. Herein, the physicochem. properties of samples of Agricultural Rum of Madeira bottle-aged in a cellar and after 7 and 14 mo on the seafloor were compared. The results revealed significant and pos. changes in the organoleptic properties of the rum after 14 mo of ageing on the seafloor. It was found that underwater ageing does not lead to the loss of the specific polyphenols of the cask-ageing stage (non-flavonoids, 43.53 mg/L after 14 mo on the seafloor) and increases the flavonoids composition (6.88 to 21.09 mg/L after 14 mo). While the acidity increased slightly, the volatile composition of the primary aromas resulting from sugarcane (terpenoids) was unchanged. Esters represented about 85% of the volatile compounds in the bottled sugarcane spirit after ageing in casks and higher concentration (increase of about 23%) were detected after underwater ageing. This study also revealed that 14 mo of underwater ageing promoted a color change to darker tones, with values close to those detected by the human eye (ΔE of 2.47). The principal component anal. highlighted the meaningful changes after 14 mo on seafloor conditions, without any chem. family standing out as the most important.

European Food Research and Technology published new progress about Acidity. 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