Tag: M.W=150-200

Su, Xueqian published the artcilePerformance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach, Computed Properties of 111-11-5, the main research area is Humulus methyl octanoate linalool beta myrcene HSSPME GCMS olfactometry; Cost-effective; Decane (PubChem CID: 15600); Dehydrator drying; Geraniol (PubChem CID: 637566); Geranyl acetate (PubChem CID: 1549026); HS-SPME–GC–MS–O; Hop aroma; Linalool (PubChem CID: 6549); Quantitation; cis-β-Farnesene (PubChem CID: 5317319); trans-α-Bergamotene (PubChem CID: 254768862); α-Humulene (PubChem CID: 6508206); β-Caryophyllene (PubChem CID: 5281522); β-Myrcene (PubChem CID: 31253).

Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 °C), oven-drying (52 °C) and freeze-drying (25 °C) until the final moisture content reached 8-10%. Headspace solid-phase microextraction-gas chromatog.-mass spectrometry-olfactometry (HS-SPME-GC-MS-O) was employed to analyze the aroma profiles in all dried hops. Me octanoate, β-myrcene, trans-α-bergamotene, linalool and geraniol were perceived as high-intensity aromas in all samples. Generally, dehydrator-dried hops contained the highest contents of aroma compounds among all groups, showing an increase of 5-23% and 6-37% when compared to freeze- and oven-dried hops, resp. Principal component and hierarchical cluster analyses also revealed aroma content differences from three drying methods. Dehydrator drying at 52 °C was therefore considered as an alternative and promising drying approach for smaller-scale hop processing, which can largely benefit regional producers and local craft breweries.

Food Chemistry published new progress about Chemometrics. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

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

Sun, Ruixue published the artcileAuthentication and quality evaluation of not from concentrate and from concentrate orange juice by HS-SPME-GC-MS coupled with chemometrics, Category: esters-buliding-blocks, the main research area is orange juice chemometrics headspace solid phase microextraction GC MS.

Substituting of not from concentrate (NFC) orange juice with from concentrate (FC) orange juice is a novel adulteration problem. This study used headspace solid-phase microextraction-gas chromatog.-mass spectrometry coupled with chemometrics to discriminate between NFC and FC orange juices. Twenty-five compounds were identified as differential compounds for NFC and FC orange juice discrimination. During processing, concentration treatment is a key step for forming differential compounds After the treatment, 25 differential compounds decreased significantly. Among, trans-isopiperitenol (5.45 ± 0.79μg/L), Et butanoate (106.5 ± 7.24μg/L), Bu butanoate (3.60 ± 0.19μg/L), hexyl butanoate (2.82 ± 0.14μg/L), Et octanoate (5.04 ± 0.39μg/L), 1,3,8-p-menthatriene (4.97 ± 0.49μg/L), p-mentha-1,5,8-triene (4.82 ± 0.59μg/L), and limona ketone (5.00 ± 0.53μg/L) declined until they were undetectable. These 25 differential compounds can discriminate NFC and FC orange juices processed by thermal concentration and other sterilization methods. Based on the 25 differential compounds, a partial least squares discriminant anal. model was constructed to identify com. samples. 100% NFC and 86.67% FC com. orange juices were consistent with their labels. These results clarify the volatile differences in volatile compounds and their causes for NFC and FC orange juices and provide references for juice quality control.

LWT–Food Science and Technology published new progress about Chemometrics. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Lu, Kuan published the artcileNew insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways, Synthetic Route of 110-42-9, the main research area is fermented shrimp paste flavoromics heating method metabolic pathway.

Traditional Chinese fermented shrimp paste is popular with consumers for its unique seafood flavor and fermented aroma. However, different heating methods exerted various flavors, which directly affect consumer choice and the industrialization of shrimp paste. In this study, the effect of four heating methods (steaming, frying, microwaving, and IR) on volatile components of shrimp paste were compared by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS), gas chromatog.-ion mobility spectrometry (GC-IMS) and chemometrics. Results showed that 96 volatile components were identified; The volatile components such as pentanal, Et acetate, di-Me disulfide, and propanal were the characteristic volatile components that could be distinguished between different heating methods. The concentration of phenols and alcs. decreased, and the concentration of ketones and aldehydes increased after heating. The effect of microwave heating on volatile components is closer to that of steaming and frying, while IR heating had the most significant impact on volatile components of shrimp paste. In addition, steaming, frying, microwaving, and IR heating improve the aroma quality of shrimp paste by promoting fat oxidation, protein degradation, the Strecker pathway, and the escape of sulfur-containing compounds Therefore, our results can provide theor. support for improving shrimp paste quality and consumer choice.

LWT–Food Science and Technology published new progress about Chemometrics. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Synthetic Route of 110-42-9.

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

Afifi, Sherif M. published the artcileGas Chromatography-Mass Spectrometry-Based Classification of 12 Fennel (Foeniculum vulgare Miller) Varieties Based on Their Aroma Profiles and Estragole Levels as Analyzed Using Chemometric Tools, Application of Benzyl acetate, the main research area is Foeniculum fennel classification aroma estragole chemometrics GC MS.

Fennel (Foeniculum vulgare Miller) is a popular aromatic plant native to the Mediterranean basin and cultivated worldwide that is valued for the nutritional and health benefits of its fruits. Headspace solid-phase microextraction of 12 fennel accessions of cultivated (F. vulgare subsp. vulgare) and wild forms (F. vulgare subsp. piperitum) of different origins was carried out for assessing their volatile distribution. Fifty-four volatiles were identified, with ethers amounting for the major class at ca. 52-99% attributed to the abundance of (E)-anethole and estragole. Several subsp. vulgare accessions proved to be excellent sources of the chief aroma (E)-anethole (95.9-98.4%), whereas high levels of estragole at ca. 72% were observed in subsp. piperitum from Minia and Khartoum and must be considered in the safety assessment of fennel. Other volatile classes were detected including ketones, esters, aldehydes, alcs., and hydrocarbons (monoterpenes, sesquiterpenes, and diterpenes). Fenchone exceeded 15% of the total volatiles in some fennel specimens, linked to a conspicuous bitter aftertaste. The members of subsp. piperitum were more enriched in monoterpene hydrocarbons with sabinene found exclusively in these, while subsp. vulgare comprised a higher content of ethers. Principle component anal. determined isoterpinolene as a special component in subsp. piperitum. In all specimens from the same group, estragole was the most distinguished volatile compound according to the findings from orthogonal partial least squares-discriminant anal. The highest estimated estragole levels were detected in subsp. piperitum from Minia at 89.8 mg/g. This comparative study provides the first comprehensive insight into volatile profiling of 12 fennel fruit varieties.

ACS Omega published new progress about Chemometrics. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application of Benzyl acetate.

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

Zhou, Yan published the artcileIdentification of Volatile Components in Tea Infusions by Headspace-Programmed Temperature Vaporization-Gas Chromatography-Mass Spectrometry (HS-PTV-GC-MS) with Chemometrics, Category: esters-buliding-blocks, the main research area is tea Volatile Component Mass Spectrometry.

In this work, the two-step headspace (HS) technique was applied to determine the actual volatile compositions of tea infusions. In order to eliminate the influence of water vapor to the gas chromatog.-mass spectrometry (GC-MS) anal. and enable the capability to determine the volatile compounds in water base samples, a programed temperature vaporizer (PTV) was employed for the addnl. pre-concentration of thee analytes. While using the reported method, the volatile compounds were retained by the absorbent packed in the PTV, while the water vapor was directly removed through the purge valve. Then the retained volatile compounds were splitlessly injected into the GC column, which means that very low detection limits were achieved with the newly developed method. The obtained results demonstrated that the reported protocol possessed excellent repeatability and stability for volatile compound determination, and a total of 94 volatile compounds were identified from 28 teas. Multivariate data anal. was performed to obtain insights into the relationship between volatile compounds composition of the teas and their types. The volatiles composition of tea was shown to be closely related to the processing techniques adopted. Furthermore, the characteristic volatile compounds of each tea type were also illustrated. All of the results demonstrated that the presented method is a reliable approach to analyze and discriminate various beverages.

Analytical Letters published new progress about Chemometrics. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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

McAdam, K. G. published the artcileA Combined Study of Headspace Volatiles using Human Sensory, Mass Spectrometry and Chemometrics, Quality Control of 140-11-4, the main research area is smokeless tobacco product volatile compound sensory perception chemometrics.

Abstract: Smokeless tobacco products (STPs) are widely used in certain parts of the world, yet there is limited understanding of how they are consumed, particularly the impact of chemosensory characteristics on their use. In order to develop an understanding of the drivers of STP use and product acceptability we conducted both human sensory panel testing and chem. analyses on a range of STPs. Free-sorting paired odor testing using sensory panellists identified similarities and clear differences between eleven different STPs. Headspace volatiles, analyzed by headspace solid-phase microextraction gas chromatog. mass spectrometry (HS-SPME-GC-MS), identified 20 to 70 components depending upon the STP. Key differences in headspace volatiles were found between STPs. For example, the headspace of Skoal Bandits Wintergreen was dominated by Me salicylate, while Marlboro Spice consists of a more complex profile including pinene, nicotine, eugenol and cymene. Chemometric Target Factor Anal. (TFA) and Hierarchical Cluster Anal. (HCA) of chem. and sensory data was used to deduce chem. drivers of sensory perceptions. The chemometric strategy used showed that headspace anal. is a complementary screening tool to sensory anal. in classification studies. This study is generic with applications across various product sectors that require routine human sensory panel evaluation.

Scientific Reports published new progress about Chemometrics. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Quality Control of 140-11-4.

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

Tang, Ke published the artcileChemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC-MS analysis, Application of Methyl octanoate, the main research area is red wine stir bar sorptive extraction chemometrics GC MS.

The aim of this work was to compare EG-Silicone and PDMS polymeric phases based on stir bar sorptive extraction method for the anal. of volatile compounds in Chinese red wines. The impact of vintages, regions and grape varieties on volatile compounds was also evaluated, and chemometric analyses were applied to achieve a possible differentiation of the wines. The results demonstrated that EG-Silicone Twister high correlation coefficients and low standard deviations were obtained for 58 major volatile compounds of wine by use of EG-silicon. Significant differences in the levels of certain volatiles were observed according to cultivars, vintages and geog. origins through anal. of variance. A satisfactory linear discriminant anal. resulted for red wines on the basis of cultivars, vintages and geog. origins was observed, in which the correct classification was 100% and the leave-one-out validation accuracy was 96.3%.

European Food Research and Technology published new progress about Chemometrics. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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

Tang, Ke published the artcileChemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC-MS analysis, Product Details of C11H22O2, the main research area is red wine stir bar sorptive extraction chemometrics GC MS.

The aim of this work was to compare EG-Silicone and PDMS polymeric phases based on stir bar sorptive extraction method for the anal. of volatile compounds in Chinese red wines. The impact of vintages, regions and grape varieties on volatile compounds was also evaluated, and chemometric analyses were applied to achieve a possible differentiation of the wines. The results demonstrated that EG-Silicone Twister high correlation coefficients and low standard deviations were obtained for 58 major volatile compounds of wine by use of EG-silicon. Significant differences in the levels of certain volatiles were observed according to cultivars, vintages and geog. origins through anal. of variance. A satisfactory linear discriminant anal. resulted for red wines on the basis of cultivars, vintages and geog. origins was observed, in which the correct classification was 100% and the leave-one-out validation accuracy was 96.3%.

European Food Research and Technology published new progress about Chemometrics. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Farcuh, Macarena published the artcileSensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage, HPLC of Formula: 140-11-4, the main research area is sensory descriptive analysis Cucumis melo harvest postharvest storage; Cucumis melo L.; Flavor; Fruit quality; HS-SPME-GC–MS; Postharvest storage; Sensory descriptive analysis; Volatiles.

Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochem. properties (rind/flesh color, firmness, soluble solids, acidity), aroma volatiles, and flavor-related sensory attributes in seven melon genotypes differing in shelf life capacity. Fruits were evaluated at optimal maturity and after storage for six days at 5°C plus one day at room temperature Total volatile content increased after storage in all genotypes, with esters being dominant. Shorter shelf-life genotypes, displaying a sharper climacteric phase, correlated with fruity/floral/sweet flavor-related descriptors, and with esters, sulfur-containing compounds and a terpenoid. Longer shelf-life types were associated with firmness, green and grassy aroma/flavor and aldehydes. Multivariate regression identified key volatiles that predict flavor sensory perception, which could accelerate breeding of longer shelf-life melons with improved flavor characteristics.

Food Chemistry: X published new progress about Cucumis melo. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, HPLC of Formula: 140-11-4.

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

Kende, Aniko published the artcileHigh throughput quantitative volatile profiling of melons with silicone rod extraction – thermal desorption – GC-MS for plant breeding line selection, SDS of cas: 140-11-4, the main research area is volatile compound melon silicone rod extraction GC MS; Flavor profiling; GC–MS; Line selection; Marker assisted breeding; Melon; Plant breeding; Silicone rod extraction; Thermal desorption; Volatiles.

Volatile compounds determine the aroma of fruits, giving their unique flavor characteristics. The aim of many plant breeding projects is to improve the consumers’ flavor experience when eating fresh produce. Large scale breeding trials produce thousands of samples which need volatile profiling amongst other phenotypes. Despite this interest, current methods have limitations: sampling unsuitable for field conditions, high cost and the inherent issue of highly variable data, which can hinder interpretation. We introduced a simple and robust sampling methodol. based on silicone rod extraction, thermal desorption gas chromatog. – mass spectrometry (GC-MS) to address these issues. We used differentiated calibration standards to generate quant. data for metabolites of varying abundance. The method was used to profile 327 melons with high sensitivity (0.05-10 ng/mL, compound dependent), good reproducibility (7%) and differentiate melon varieties based on their volatile profile. The data were then used for line selection for a desired flavor profile.

Food Chemistry published new progress about Cucumis melo. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, SDS of cas: 140-11-4.

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