Tag: 100-200

On October 21, 2016, Li, Pei; Zeng, Su-Ling; Duan, Li; Ma, Xiao-Dong; Dou, Li-Li; Wang, Lan-Jin; Li, Ping; Bi, Zhi-Ming; Liu, E-Hu published an article.Quality Control of Methyl N-Methylanthranilate The title of the article was Comparison of Aurantii Fructus Immaturus and Aurantii Fructus based on multiple chromatographic analysis and chemometrics methods. And the article contained the following:

To get a better understanding of the bioactive constituents in Aurantii Fructus Immaturus (AFI) and Aurantii Fructus (AF), in the present study, a comprehensive strategy integrating multiple chromatog. anal. and chemometrics methods was firstly proposed. Based on segmental monitoring, a high-performance liquid chromatog. (HPLC)-variable wavelength detection method was established for simultaneous quantification of ten major flavonoids, and the quant. data were further analyzed by hierarchical cluster anal. (HCA) and principal component anal. (PCA). A strong cation exchange-high performance liquid chromatog. (SCX-HPLC) method combined with t-test and one-way anal. of variance (ANOVA) was developed to determine synephrine, the major alkaloid in AFI and AF. The essential oils were analyzed by gas chromatog.-mass spectrometry (GC-MS) and further processed by partial least squares discrimination anal. (PLS-DA). The results indicated that the contents of ten flavonoids and synephrine in AFI were significantly higher than those in AF, and significant difference existed in samples from different geog. origins. Also, 9 differential volatile constituents detected could be used as chem. markers for discrimination of AFI and AF. Collectively, the proposed comprehensive anal. might be a well-acceptable strategy to evaluate the quality of traditional citrus herbs. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Quality Control of Methyl N-Methylanthranilate

The Article related to citrus ripening flavonoid gc ms hplc chemometric, aurantii fructus, aurantii fructus immaturus, chemometrics methods, chromatographic analysis, Food and Feed Chemistry: Analysis and other aspects.Quality Control of Methyl N-Methylanthranilate

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On August 15, 2022, An, Huimin; Ou, Xingchang; Zhang, Yangbo; Li, Shi; Xiong, Yifan; Li, Qin; Huang, Jianan; Liu, Zhonghua published an article.COA of Formula: C9H11NO2 The title of the article was Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology. And the article contained the following:

The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds In this study, seventy volatile compounds of jasmine tea scented by different scenting technol. were analyzed qual. and quant. by gas chromatog.-mass spectrometry (GC-MS). And seven compounds were identified as the key volatile compounds by weighted gene co-expression network anal. (WGCNA), orthogonal partial least squares discriminant anal. (OPLS-DA) and odor activity value (OAV). According to the equation describing seven key volatile compounds and quality of jasmine tea, the optimal scenting technol. was obtained, i.e., the amount of flowers (AF) was 65-78%, scenting time (ST) was 15-17 h, and scenting temperature (SW) was 35-40°C. This study lays a foundation for the study of aroma characteristics of jasmine tea, and guides enterprises to improve jasmine tea processing technol. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).COA of Formula: C9H11NO2

The Article related to volatile aroma jasmine tea, aroma quality, jasmine tea, scenting technology, volatile compounds, weighted gene co-expression network analysis, Food and Feed Chemistry: Analysis and other aspects.COA of Formula: C9H11NO2

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On September 30, 2021, Zhang, Wenji; Cao, Junxi; Li, Zhigang; Li, Qiuhua; Lai, Xingfei; Sun, Lingli; Chen, Ruohong; Wen, Shuai; Sun, Shili; Lai, Zhaoxiang published an article.Application of 85-91-6 The title of the article was HS-SPME and GC/MS volatile component analysis of Yinghong Number 9 dark tea during the pile fermentation process. And the article contained the following:

Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong Number 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, resp. β-ionone, phenylethyl alc., and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theor. basis for process and quality improvement of Yinghong Number 9. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Application of 85-91-6

The Article related to camellia hs spme gc ms volatile component fermentation, aromatic components, camellia sinensis, dark tea, pile fermentation, Food and Feed Chemistry: Beverages and other aspects.Application of 85-91-6

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On August 31, 2022, Liu, Zeping; Wang, Chao; Chen, Haiyin; Ren, Xiyue; Li, Wei; Xu, Ning; Zhang, Yi; Wang, Jingyi; Hu, Yong published an article.Computed Properties of 123-25-1 The title of the article was Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar. And the article contained the following:

Melanoidins, making general contribution to the food characteristics, are extensively generated in the production of Chinese traditional vinegar; however, their effect on flavor modification remains unknown. This study investigated the changes in the melanoidins of Zhenjiang aromatic vinegar (ZAV) during decoction, and the interactions of crude melanoidins (CM) and pure melanoidins (PM) from decocted and undecocted ZAV with mixed aroma compounds were compared. With the exception of C-N, O-H and C-H, chem. bonds and groups varied among the four types of melanoidins. However, CM and PM, obtained from decocted or undecocted vinegar, displayed generally similar structures, which resulted in their consistent retention of volatiles owning to the overall structure characteristics. Compared to aqueous solution, CM and PM from undecocted vinegar exhibited release, non-influence, or adsorption of flavors. However, melanoidins from decocted vinegar appeared the adsorption for all flavors but 2,3,5,6-Tetramethylpyrazine with weakened release. Free low mol. weight (LMw) compounds would affect the volatiles retention. Total solids (TS) from undecocted vinegar adsorbed volatiles except di-Et succinate; however, TS from decocted vinegar released all flavors significantly. Therefore, the decocted melanoidins were beneficial for the persistence of aroma. This study provided a base for elucidating the formation of melanoidins in decoction procedure and their roles in flavor modification. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to melanoidin decoction zhenjiang aromatic vinegar, decoction, melanoidins, volatiles retention, zhenjiang aromatic vinegar, Food and Feed Chemistry: Beverages and other aspects.Computed Properties of 123-25-1

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On May 6, 2020, Al-Dalali, Sam; Zheng, Fuping; Sun, Baoguo; Chen, Feng published an article.Formula: C8H14O4 The title of the article was Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science. And the article contained the following:

Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatog.-mass spectrometry (SAFE-GC-MS) and gas chromatog.-olfactometry (GC-O). In addition, descriptive profile anal., aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were pos. identified after comparison with their corresponding standards Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quant. determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4

The Article related to aroma compound sichuan vinegar, gc-ms, gc-o, safe, sichuan vinegar, aromas, molecular sensory science, reconstitution, Food and Feed Chemistry: Beverages and other aspects.Formula: C8H14O4

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Valcarcel-Munoz, Manuel J.; Guerrero-Chanivet, Maria; Garcia-Moreno, M. Valme; Rodriguez-Dodero, M. Carmen; Guillen-Sanchez, Dominico A. published an article in 2021, the title of the article was Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use.Related Products of 123-25-1 And the article contains the following content:

Brandy de Jerez is a European Geog. Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks. Wood compounds have a substantial influence in the quality of the brandies that are aged in the barrels. In the cellar, the barrels that have been used for many years to keep Sherry wine or other wine spirits are often used for this purpose. When wooden barrels are used for the first time, they release a large amount of compounds into the liquid contained in them. Such amount decreases over time but casks life cycle has remained unexplored until now. The present work has the aim to study the brandies obtained from the same wine spirit after two years ageing in three differently oak casks: namely new, 7 years of use (4 years containing Oloroso wine and 3 years containing wine spirits) and 32 years of use (8 years containing Oloroso wine and 24 years containing wine spirits). According to the results from our experiments, even after 32 years of use, the wood barrels still contribute to modify the organoleptic characteristics of brandy. Moreover, the brandies aged in used barrels were judged more balanced than those aged in new barrels. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to brandy de jerez aged american oak barrel different time, brandy de jerez, sherry cask®, ageing, aroma, oak wood, Food and Feed Chemistry: Beverages and other aspects.Related Products of 123-25-1

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Lu, Yuyun; Tan, Chin-Wan; Chen, Dai; Liu, Shao-Quan published an article in 2018, the title of the article was Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages.HPLC of Formula: 85-91-6 And the article contains the following content:

The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three com. probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/mL. The star fruit juice fermented by L. rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L. helveticus (4.76) and L. paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcs., and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).HPLC of Formula: 85-91-6

The Article related to star fruit juice probiotic lactobacilli aroma, averrhoa carambola, lactobacillus, probiotics, star fruit, Food and Feed Chemistry: Beverages and other aspects.HPLC of Formula: 85-91-6

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On January 15, 2022, Hu, Kai; Zhao, Hongyu; Kang, Xueting; Ge, Xiaona; Zheng, Mengni; Hu, Zheyuan; Tao, Yongsheng published an article.Recommanded Product: Diethyl succinate The title of the article was Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis. And the article contained the following:

As a group of wine lactic acid bacteria, Lactobacillus has gained growing interest in malolactic fermentation due to possessing diverse aroma-related enzymes. In this study, a Lactobacillus brevis 26 with high β-glucosidase activity was isolated, and co-inoculated with yeasts (Saccharomyces cerevisiae and Pichia fermentans) to characterize fruity aroma modifications in Merlot wine. Compared with the traditional inoculation (sequential inoculation of L. brevis 26 after alc. fermentation by yeasts), co-inoculation of the three species induced simultaneous alc. and malolactic fermentations, leading to a pronounced reduction in total fermentation duration. P. fermentans increased L. brevis 26 cell viability when co-fermented with the predominant species S. cerevisiae. Meanwhile, the β-glucosidase activity of L. brevis 26 elevated terpene contents, and P. fermentans induced the production of higher alc. acetates and fatty acid Et esters. Sensory anal. showed that co-inoculation-based wines had enhanced complexity of fruity aroma profiles associated with jammy and temperate fruity notes. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to alc malolactic fermentation lactobacillus brevis saccharomyces cerevisiae pichia fermentans, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: Diethyl succinate

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Liu, Xing; Xu, Shijie; Wang, Mengke; Wang, Lingqi; Liu, Jiajia published an article in 2021, the title of the article was Effect of mixed fermentation with Pichia fermentans, Hanseniaspora uvarum, and Wickeramomyces anomala on the quality of fig (Ficus carica L.) wines.Recommanded Product: Diethyl succinate And the article contains the following content:

This study aimed at evaluating the quality of fig wines that co-fermented by three non-Saccharomyces. Four suitable ratios were selected for co-fermentation, and the fermentation performance of fig wines was compared with fig juice and the pure fermentation of Saccharomyces. High performance liquid chromatog. was used to analyze organic acids and mono-phenols in fig wines, and the amino acid analyzer was used to detect free amino acids. The results showed that fig wines fermented by non-Saccharomyces had higher contents of organic acids and mono-phenols. Head space solid phase microextraction method and analyzed by gas chromatog. mass spectrometry was used to detect 48 aroma compounds in fig wines, and the results revealed that co-fermentation by non-Saccharomyces could obtain up to 38 aroma compounds, which was superior to 30 substances obtained from fermentation by Saccharomyces. Principal component anal. was used to detect pos. correlations between samples and aroma compounds The results showed that there were significant differences in the aroma compounds in the different samples. Non-Saccharomyces played an important role in the aroma and flavor of fruit wine, and were used as an auxiliary starter culture to improve the effect of Saccharomyces fermentation The research on non-Saccharomyces in the literature was limited to the use of non-Saccharomyces alone for fermentation, and the fermentation performance was much worse than Saccharomyces. In this study, three non-Saccharomyces were selected for co-fermentation The result revealed that pleasant fig wine could be obtained by co-fermentation of non-Saccharomyces without a Saccharomyces starter culture, which provided a significant reference for the subsequent research on non-Saccharomyces and fig wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to fermentation pichia fermentans hanseniaspora uvarum wickeramomyces anomala fig wine, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: Diethyl succinate

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On March 15, 2022, Devi, Apramita; Anu-Appaiah, K. A.; Lin, Tsair-Fuh published an article.Related Products of 123-25-1 The title of the article was Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines. And the article contained the following:

Malolactic fermentation (MLF) is a secondary wine fermentation resulting from lactic acid bacteria (Oenococcus oeni or Lactobacillus plantarum), especially in cool climates. MLF reduces acidity, improves body, mouthfeel, aroma complexity, and stabilizes the wine. Nevertheless, the traditional MLF using single culture is often associated with stuck fermentation, increased volatile acidity and color loss in wine. Thus, studies on mixed blend of L. plantarum and O. oeni to improve chem. and sensory profiles are gaining importance. The first study on different timing of inoculation of dual malo-lactic culture for the vinification of Shiraz wine aims to understand interactions between the wine cultures (Saccharomyces cerevisiae AAV2, L. plantarum Lp 1 and O. oeni Oo 1). The wines were compared based on chem. properties, phenolic and volatile profiles, and sensory anal. The study highlighted that early or mid-inoculated MLF wines have higher anthocyanins, flavonoids, syringol, esters, vanillate derivatives, benzaldehyde, and free terpenes compared to traditional MLF wines. The wines were rated high for purple red color, tannin, body, and overall acceptability. Hence, it was concluded that the inoculation of Lp 1 and Oo 1, either after 7 or 14 days of alc. fermentation by yeast AAV2, yield the desired quality Shiraz wine. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to oenococcus lactobacillus malolactic culture polyphenolics volatile sensory profile, Food and Feed Chemistry: Beverages and other aspects.Related Products of 123-25-1

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Ester – an overview | ScienceDirect Topics