Tag: 100-200

On December 31, 2022, Liu, Yanbo; Sun, Mengxiao; Hou, Pei; Wang, Wenya; Shen, Xiangkun; Zhang, Lixin; Han, Suna; Pan, Chunmei published an article.COA of Formula: C8H14O4 The title of the article was Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing. And the article contained the following:

In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits at Henan Yangshao Liquor Co., LTD. High-throughput sequencing (HTS) technol. was used to analyze the microbial community structure of the pit mud. In addition, the volatile compounds in the pit mud were subjected to preliminary qual. anal. through headspace-solid phase microextraction and gas chromatog.-mass spectrometry (GC-MS). The HTS results demonstrated that there were 5, 3, 5 and 5 dominant bacterial phyla (including 11, 11, 9 and 8 dominant bacterial genera) and 3, 3, 3 and 3 dominant fungal phyla (including 4, 7, 7 and 5 dominant fungal genera) in the pit mud from the F-S (upper), G-Z (middle), H-X (lower) and I-D (bottom) layers, resp. In the qual. anal. of the volatile compounds, a total of 77types of volatile compounds were detected in the pit mud, including 46, 45, 39 and 49 types in the pit mud from layers F-S, G-Z, H-X and I-D, resp. Esters and acids were the two main components of the pit mud. The correlation between the microorganisms present and the main volatile compounds in the pit mud was analyzed. Lentimicrobium, Syner-01 and Blvii28_wastewater-sludge groups were found for the first time in pit mud used for manufacturing Taorong-type Baijiu. The findings of this study could provide a theor. foundation for improving the quality of pit mud and the flavor of Taorong-type Baijiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to taorong baijiu pit mud microbial community volatile compound sequencing, Food and Feed Chemistry: Beverages and other aspects.COA of Formula: C8H14O4

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Chen, Meichun; Zhu, Yujing; Liu, Bo; Chen, Zheng; Zheng, Jiangmin; Guan, Mindan; Shi, Huai; Wang, Yanna; Yang, Wenwen published an article in 2017, the title of the article was Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes.Application of 85-91-6 And the article contains the following content:

Chinese jasmine tea, a type of flower-scented tea, is produced by repeatedly mixing the base tea with the aromatic flowers of Jasminum sambac. The aim of this study was to analyze the changes in the volatiles, chem. components, and antioxidant activities of Chinese jasmine tea during six rounds of the scenting processes. The results indicated that benzyl alc., linalool, benzyl acetate, (Z)-3-hexenyl benzoate, Me anthranilate, indole, and α-farnesene were seven major volatile compounds of jasmine tea. Moreover, the total amount of the volatile compounds increased gradually with increasing scenting rounds. The absorption of linalool became saturated quickly, while those of the other six major volatile compounds exhibited nearly linear increases throughout all six repeated scenting rounds. Importantly, the value of the jasmine tea flavor index, an evaluating indicator of the aroma quality, gradually increased with the progression of the repeated scenting rounds. The change of each detected taste component was less than 15% during six rounds of the scenting process. The antioxidant activities of the tea samples decreased in the first two rounds and later increased in the succeeding four rounds of the scenting process. However, the antioxidant activity of the finished tea was lower than that of the base tea, being significantly correlated with the change of catechin concentration The findings provided insight into the changes in the volatiles, chem. components, and antioxidant activity of Chinese jasmine green tea during the repetitious scenting process, which could provide beneficial insight on improving the quality grade of the tea. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Application of 85-91-6

The Article related to jasminum tea scenting process volatile oil chem component antioxidant, Food and Feed Chemistry: Beverages and other aspects.Application of 85-91-6

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On February 1, 2022, de Andrade Neves, Nathalia; Gomez-Alonso, Sergio; Garcia-Romero, Esteban; Hermosin-Gutierez, Isidro; Ferreira da Silva, Isadora; Stringheta, Paulo Cesar published an article.Category: esters-buliding-blocks The title of the article was Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol. And the article contained the following:

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. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Category: esters-buliding-blocks

The Article related to plinia jaboticaba liquor cachaca cereal alc volatile composition, Food and Feed Chemistry: Beverages and other aspects.Category: esters-buliding-blocks

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On August 15, 2022, Gutierrez, Ana Rosa; Santamaria, Pilar; Olarte, Carmen; Lopez-Alfaro, Isabel; Garijo, Patrocinio; Gonzalez-Arenzana, Lucia; Sanz, Susana published an article.Product Details of 123-25-1 The title of the article was Influence of microbial population on the characteristics of carbonic maceration wines. And the article contained the following:

The aim of the study was to determine the relevance of microorganisms present during the carbonic maceration vinification in the specific attributes of young red wines produced by this method. For this purpose, wines were made by the two winemaking methods: carbonic maceration and the standard method of destemming and crushing, starting from the same batch of grapes. The microbiol. population of the initial grapes was homogenised by means of a “pied de cuve”, and afterwards, the microbial evolution (yeasts, lactic acid and acetic acid bacteria) was followed in different fermentation stages. Finally, the wines obtained were analyzed and tasted. After homogenising the initial microbiota, small microbiol. differences were detected both in the counts of microorganisms and in the species involved. Nevertheless, the wines obtained were remarkably different, both in their chem. composition and in their organoleptic characteristics. This would indicate that, although the microbiota present could influence some of the characteristics of carbonic maceration wines, the main factor that determines the unique characteristics of these wines is their particular production procedure based in the intracellular fermentation The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to wine microbial lactic acetic acid bacteria carbonic maceration, Food and Feed Chemistry: Beverages and other aspects.Product Details of 123-25-1

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On December 31, 2020, Lu, Yao; Sun, Fei; Wang, Wenxiu; Liu, Yaqiong; Wang, Jie; Sun, Jianfeng; Mu, Jianlou; Gao, Zhe published an article.Reference of Diethyl succinate The title of the article was Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine. And the article contained the following:

‘Marselan is a promising wine grapevine with unique qualities, studies on its introduction and characteristics have never stopped. However, little is known about the fermentation process of ‘Marselan wine. In this study, we compared industrial-scale spontaneous (SMF) and inoculated (IMF) fermentation processes on the succession of microbial community and the change in volatile compounds and predicted their correlations. SMF could ferment ‘Marselan to dry red wine with alc. content of 13.37% ± 0.76% (volume/volume) in 10 days and enhance the total concentration and odor activity values (OAVs) of volatile compounds Et caprylate, Et caprate, Et caproate and citronellol (OAVs > 1.0) were important volatile compounds in SMF and IMF wines. Compared with IMF, SMF was more outstanding in initial non-Saccharomyces diversity, including Hanseniaspora, Metschnikowia and Issatchenkia. In addition, Spearmans correlation (|ρ| > 0.7) and bidirectional orthogonal partial least squares (O2PLS, VIP > 1.0) anal. showed that some indigenous microorganisms in grape were closely related to the formation of volatile compounds, such as lactic acid bacteria, non-Saccharomyces and Saccharomyces cerevisiae. Overall, results showed that SMF could strengthen the flavor of ‘Marselan’ wine, and the possibility of consideration screening indigenous aroma-producing microorganisms as starter to improve the unique characteristics of ‘Marselan wine. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Reference of Diethyl succinate

The Article related to spontaneous fermentation volatile compound marselan grape wine, Food and Feed Chemistry: Beverages and other aspects.Reference of Diethyl succinate

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On August 31, 2022, Khvalbota, Liudmyla; Virba, Martin; Furdikova, Katarina; Spanik, Ivan published an article.Recommanded Product: Diethyl succinate The title of the article was Simultaneous distillation-solvent extraction gas chromatography-mass spectrometry analysis of Tokaj Muscat Yellow wines. And the article contained the following:

In the present study, simultaneous distillation-solvent extraction conditions were optimized for the extraction of organic compounds from naturally sweet Tokaj wines. Solvent selection, optimization of phase ratio, time of extraction, and addition of modifier were studied. The volatile organic compounds profile of Slovak Tokaj Muscat Yellow wine was characterized using simultaneous distillation-solvent extraction gas chromatog.-mass spectrometry. Identified volatile organic compounds belonged to terpenes, esters, higher alcs., volatile acids, lactones, and furanoids. At optimized simultaneous distillation-solvent extraction conditions, anal. parameters such as linearity (R2 > 0.98), repeatability (from 3.33% to 10.39%), quantitation, and detection limits for selected compounds (Et hexanoate, geraniol, linalool oxide, α-terpineol, 1-octanol, geranyl acetate, nerol, benzyl alc., benzaldehyde, 1,2-dihydrolinalool, 4-terpineol, and di-Et succinate) were estimated The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to tokaj muscat yellow wine distillation solvent extraction gc ms, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: Diethyl succinate

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On May 31, 2021, Massera, Ariel; Assof, Mariela; Sari, Santiago; Ciklic, Ivan; Mercado, Laura; Jofre, Viviana; Combina, Mariana published an article.Computed Properties of 123-25-1 The title of the article was Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines. And the article contained the following:

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. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to merlot wine yeast volatile aroma low temperature fermentation, Food and Feed Chemistry: Beverages and other aspects.Computed Properties of 123-25-1

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Ester – an overview | ScienceDirect Topics

On June 30, 2020, Mislata, A. M.; Puxeu, M.; Tomas, E.; Nart, E.; Ferrer-Gallego, R. published an article.Name: Diethyl succinate The title of the article was Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines. And the article contained the following:

Abstract: Rioja is one of the most important Spanish wine regions, and commonly produces wines with good aging potential. The quality of Rioja aged wines is well appreciated by tasters and consumers in the international wine market. In this study, the influence of the aromatic composition and oxidation on their sensory profile of different high-quality long-aged wines produced in Rioja was evaluated. The aromatic compounds that can participate actively on the aromatic profile of this type of wines have been identified. In this way, 3-methyl-2,4-nonanedione and 2-phenylacetaldehyde were the most sensory active compounds At lesser extent, 3-methylbutanal, (E)-2-nonenal, and (E)-2-octenal were also important volatile compounds in this type of wines. Surprisingly, sotolon was only detected as active compounds in the oldest wines with lower price. Contrary, methional mainly appeared as active compound in the youngest samples of wines with higher price. 2-methylpropanal was a non-active compound in wines correctly aged and stored. This work contributes to an improved understanding about the key odorants in Rioja high-quality old wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Name: Diethyl succinate

The Article related to rioja red wine quality oxidation aromatic sensory profile, Food and Feed Chemistry: Beverages and other aspects.Name: Diethyl succinate

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Ester – an overview | ScienceDirect Topics

Gimenez-Banon, Maria Jose; Moreno-Olivares, Juan Daniel; Paladines-Quezada, Diego Fernando; Bleda-Sanchez, Juan Antonio; Fernandez-Fernandez, Jose Ignacio; Parra-Torrejon, Belen; Delgado-Lopez, Jose Manuel; Gil-Munoz, Rocio published an article in 2022, the title of the article was Effects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition.Electric Literature of 123-25-1 And the article contains the following content:

The application of Me jasmonate (MeJ) as an elicitor to enhance secondary metabolites in grapes and wines has been studied, but there is little information about its use in conjunction with nanotechnol. and no information about its effects on wine volatile compounds This led us to study the impact of nanoparticles doped with MeJ (Nano-MeJ, 1mM MeJ) on the volatile composition of Monastrell wines over three seasons, compared with the application of MeJ in a conventional way (10 mM MeJ). The results showed how both treatments enhanced fruity esters in wines regardless of the vintage year, although the increase was more evident when grapes were less ripe. These treatments also achieved these results in 2019 in the cases of 1-propanol, beta-phenyl-ethanol, and methionol, in 2020 in the cases of hexanol and methionol, and in 2021, but only in the case of hexanol. On the other hand, MeJ treatment also increased the terpene fraction, whereas Nano-MeJ, at the applied concentration, did not increase it in any of the seasons. In summary, although not all families of volatile compounds were increased by Nano-MeJ, the Nano-MeJ treatment generally increased the volatile composition to an extent similar to that obtained with MeJ used in a conventional way, but at a 10 times lower dose. Therefore, the use of nanotechnol. could be a good option for improving the quality of wines from an aromatic point of view, while reducing the necessary dosage of agrochems., in line with more sustainable agricultural practices. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Electric Literature of 123-25-1

The Article related to methyl jasmonate nanoparticle wine 1propanol beta phenylethanol methanol, aroma, elicitor, foliar application, nanoparticles, sensorial analysis, Food and Feed Chemistry: Beverages and other aspects.Electric Literature of 123-25-1

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Ester – an overview | ScienceDirect Topics

On May 30, 2022, Wang, Jiatong; Shi, Jiang; Zhu, Yin; Ma, Wanjun; Yan, Han; Shao, Chenyang; Wang, Mengqi; Zhang, Yue; Peng, Qunhua; Chen, Yuqiong; Lin, Zhi published an article.Category: esters-buliding-blocks The title of the article was Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’. And the article contained the following:

Citrus-white teas (CWs), which possess a balanced flavor of tea and citrus, are becoming more popular worldwide; however, their characteristic flavor and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco’Chachiensis’ and Camellia sinensis ‘Fudingdabai’ were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatog.-mass spectrometry (GC-MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/MS, significant differences were compared, and their odor activity values (OAVs) were calculated Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg resp.) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavor crucial contributors which all possessed > 1 OAVs, particularly limonene (72919 in CW-A) and trans-β-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chem. and the potential aroma interactions will offer insights into tea blending technologies. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Category: esters-buliding-blocks

The Article related to citrus camellia white tea odorant flavor, aroma quantification, characterized odourants, citrus-white tea, odour activity value, sbse-gc-o/ms, Food and Feed Chemistry: Beverages and other aspects.Category: esters-buliding-blocks

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Ester – an overview | ScienceDirect Topics