Esters-buliding-blocks

Wang, Suwen published the artcileSequential Fermentation with Torulaspora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine, Safety of Methyl decanoate, the main research area is Torulaspora delbrueckii Saccharomyces cerevisiae white wine aroma enhancement fermentation.

In order to evaluate the effects of yeast starter on the quality and flavor profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of Et butyrate, Et caprylate and Et decanoate, which may be related to a strong citrus fruity aroma. Principal component anal. revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their resp. pure fermentation These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation anal. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavor and improve the quality of Longyan dry white wine.

International Journal of Food Science 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, Safety of Methyl decanoate.

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

Wang, Suwen published the artcileSequential Fermentation with Torulaspora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine, Category: esters-buliding-blocks, the main research area is Torulaspora delbrueckii Saccharomyces cerevisiae white wine aroma enhancement fermentation.

In order to evaluate the effects of yeast starter on the quality and flavor profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of Et butyrate, Et caprylate and Et decanoate, which may be related to a strong citrus fruity aroma. Principal component anal. revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their resp. pure fermentation These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation anal. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavor and improve the quality of Longyan dry white wine.

International Journal of 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, Category: esters-buliding-blocks.

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

Wang, Suwen published the artcileSequential Fermentation with Torulaspora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine, Related Products of esters-buliding-blocks, the main research area is Torulaspora delbrueckii Saccharomyces cerevisiae white wine aroma enhancement fermentation.

In order to evaluate the effects of yeast starter on the quality and flavor profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of Et butyrate, Et caprylate and Et decanoate, which may be related to a strong citrus fruity aroma. Principal component anal. revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their resp. pure fermentation These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation anal. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavor and improve the quality of Longyan dry white wine.

International Journal of Food Science and 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, Related Products of esters-buliding-blocks.

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

De Santis, Diana published the artcileEffect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese, Name: Ethyl octanoate, the main research area is Italian Fossa cheese aging pit volatile compound sensory attribute.

This work evaluated how the gross chem. composition and color, the sensory characteristics, and the aromatic properties (evaluated through HS-SPME-GC), of Fossa cheese, a typical local Italian product aged in specially designed underground pits, are affected by the pit used for ripening. Four pits of different depth from 2.5 to 3.4 m were filled with sacs of cheese stacked on top of each other and used for the 90-day aging. Cheese samples taken from various positions inside each pit were collected and analyzed. Results showed statistically significant differences among the cheeses aged in the different sized pits for most of the studied characteristics. The multivariate anal. of the data revealed that many cheese properties, including the overall liking, were correlated with each other and with the pit depth. By inducing different levels of whey and fat loss into the pit (presence of liquid inside the pits after the completion of the aging process), varying pressures due to the differing depths of the pits could be responsible for the different modifications of the cheese (gross composition and shape) and the pit environment (humidity) influencing directly and indirectly, by controlling microflora development, cheese sensorial properties and volatile organic compounds (VOCs) production

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, Name: Ethyl octanoate.

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

Bosilj, Monika published the artcileFunctionalising hydrothermal carbons for catalysis – investigating solid acids in esterification reactions, HPLC of Formula: 539-88-8, the main research area is hydrothermal carbon catalyst solid acid esterification reaction.

A simple and controllable acid functionalized catalyst synthesis is presented based on the hydrothermal carbonisation (HTC) of glucose in the presence of the structure directing agent sodium borate. This synthetic strategy in combination with a post-thermal carbonisation step allows direction of porosity/sp. surface area, and HTC xerogel material functionality. All these parameters influence the introduction of S-containing functional groups (e.g. acidity) to the xerogel. The prepared acid functionalized HTC materials were characterized via N2 sorption, back titration, elemental anal., XPS, ATR FT-IR, and SEM, with their applicability as solid acids assessed through model esterification reactions of different organic acids (e.g. short alkyl chain and aromatic systems). An S-functionalized HTC catalyst described in this study with a high sp. surface area and porosity (502 m2 g-1; 0.42 cm3 g-1), and a loading of 1.1 mmol g-1 SO3H/SO42- acid sites (from a 2.7 mmol g-1 of total acid groups) was found to have comparable catalytic activities as com. Amberlyst-36 catalyst in all the investigated esterification reactions. Catalyst re-usability under the applied batch conditions was improved by heating the catalyst at higher temperatures in order to remove deposited organic acids and their derivatives The concept presented provides a basis for further development and optimization of HTC supported catalysts in acid and other catalysis.

Catalysis Science & 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, HPLC of Formula: 539-88-8.

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

Lu, Yunhao published the artcileBio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation, Name: Ethyl octanoate, the main research area is Bacillus Candida flavor metabolites horse beans fermentation China; Bio-augmented fermentation; Chinese horse bean-chili-paste; Enzymatic activities; Microbial diversity; Volatile compounds.

Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, α-amylase, cellulose, β-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcs., esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process.

International Journal of Food Microbiology 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

Lu, Yunhao published the artcileBio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation, Formula: C11H22O2, the main research area is Bacillus Candida flavor metabolites horse beans fermentation China; Bio-augmented fermentation; Chinese horse bean-chili-paste; Enzymatic activities; Microbial diversity; Volatile compounds.

Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, α-amylase, cellulose, β-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcs., esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process.

International Journal of Food Microbiology published new progress about Acidity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Wang, Jing published the artcileThe Impact of Indigenous Non-Saccharomyces Yeasts Inoculated Fermentations on ‘Semillon’ Icewine, Formula: C10H20O2, the main research area is semillon icewine Saccharomyces yeast inoculated fermentation.

The emerging low acidity in icewine grapes is becoming a major problem in producing quality icewine. Using non-Saccharomyces cerevisiae yeasts in fermentation can improve wine’s organoleptic characteristics and aromatic quality. This study evaluated two indigenous non-Saccharomyces cerevisiae yeasts, Lachancea thermotolerans (LT-2) and Torulaspora delbrueckii (TD-3), for their ability to improve the acidity and quality of ‘Semillon’ icewine. Five different inoculation schemes were implemented, including a single inoculation of S. cerevisiae (SC), L. thermotolerans (LT), and T. delbrueckii (TD); the sequential inoculation of L. thermotolerans, followed by S. cerevisiae after 6 days (L-S); and the sequential inoculation of L. thermotolerans, followed by T. delbrueckii after 6 days (L-D). The results showed that, during sequential fermentation (L-S and L-D), the presence of S. cerevisiae or T. delbrueckii slightly restrained the growth of L. thermotolerans. Single or sequential inoculation with L. thermotolerans and T. delbrueckii significantly reduced the amount of volatile acidity and increased the glycerol content. Furthermore, fermentations involving L. thermotolerans produced relevant amounts of lactic acid (2.04-2.2 g/L) without excessive deacidification of the icewines. Addnl., sequential fermentations increased the concentration of terpenes, C13-norisoprenoid compounds, and phenethyl compounds A sensory anal. also revealed that sequentially fermented icewines (L-S and L-D) had more fruity and floral odors and aroma intensity. This study highlights the potential application of L. thermotolerans and T. delbrueckii in sequential fermentation to improve the icewine quality.

Fermentation published new progress about Acidity. 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

Ivic, Ivana published the artcileConcentration with nanofiltration of red wine cabernet sauvignon produced from conventionally and ecologically grown grapes: effect on volatile compounds and chemical composition, COA of Formula: C10H20O2, the main research area is volatile compound red wine cabernet sauvignon grape nanofiltration; Cabernet Sauvignon red wine; chemical composition; conventional wine; ecological wine; elements concentration; nanofiltration; volatile compounds.

Ecol. viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chem. fertilizers and other additives, minimizing the impact of chems. on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chem. composition of conventional and ecol. Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chem. composition and elements concentration were determined The results showed that the higher pressure and retentate cooling was more favorable for total volatiles retention than lower pressure and higher temperature Individual compound retention depended on its chem. properties, applied processing parameters and wine composition Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecol. wine) had an important impact on retention of elements.

Membranes (Basel, Switzerland) published new progress about Acidity. 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

Ivic, Ivana published the artcileConcentration with nanofiltration of red wine cabernet sauvignon produced from conventionally and ecologically grown grapes: effect on volatile compounds and chemical composition, COA of Formula: C13H18O3, the main research area is volatile compound red wine cabernet sauvignon grape nanofiltration; Cabernet Sauvignon red wine; chemical composition; conventional wine; ecological wine; elements concentration; nanofiltration; volatile compounds.

Ecol. viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chem. fertilizers and other additives, minimizing the impact of chems. on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chem. composition of conventional and ecol. Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chem. composition and elements concentration were determined The results showed that the higher pressure and retentate cooling was more favorable for total volatiles retention than lower pressure and higher temperature Individual compound retention depended on its chem. properties, applied processing parameters and wine composition Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecol. wine) had an important impact on retention of elements.

Membranes (Basel, Switzerland) published new progress about Acidity. 6259-76-3 belongs to class esters-buliding-blocks, name is Hexyl 2-hydroxybenzoate, and the molecular formula is C13H18O3, COA of Formula: C13H18O3.

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