Tag: M.W=150-200

Zhao, Ning published the artcileFree and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines, Name: Ethyl nonanoate, the main research area is Actinidia volatile compound kiwifruit wine.

Abstract: Aroma compounds in fruits and related products are known to occur in free and glycosidically bound forms. In this study, free and bound volatiles in juices and wines of two kiwifruit cultivars, Actinidia deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’, were analyzed by solid-phase microextraction-gas chromatog.-mass spectrometry. Results showed that 67 free and 79 bound volatiles were found in juices and wines. Alcs. were the most abundant free volatiles, while the most representative bound volatiles were terpenoids. β-Damascenone and 4-methyl-3-penten-2-one released from aroma precursors were found in ‘Hort16A’ juice for the first time. Fruity, floral, and sweet flavors appeared to be the characteristic aroma in kiwifruit juices and wines. Principal component anal. showed that kiwifruit wines had a great aroma potential. Cluster anal. revealed that juices and wines had different profile of free volatiles, while similar bound volatile compositions were found. Moreover, abundant bound volatiles were discovered in these two kiwifruit pomace for the first time, indicating their potential applications in food and cosmetics industry.

European Food Research and Technology published new progress about Actinidia chinensis. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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

Cai, Liqin published the artcileChanges of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation, Name: Ethyl octanoate, the main research area is lactic acid bacteria yeast kiwifruit extract fermentation bioactive substance.

Probiotic fermented fruit extract is a new kind of food with potential health care efficacy. In this study, transformation of bioactive substances in Lactic acid bacteria (LAB) and yeast fermented kiwifruit extract were researched. The highest levels of total polyphenol, superoxide dismutase (SOD) were found in Lactobacillus paracasei LG0260 fermented kiwifruit extract with 2.31 ± 0.06 mgGAE/g, 369 ± 12.73 U.mL-1, resp. LAB fermented kiwifruit extract dramatically had a highest vitamin C (VitC) concentration during the fermentation, while yeast and natural fermented samples were decline steadily. Another interesting founding, a highest level of γ-aminobutyric acid (GABA) was found in Saccharomyces cerevisiae J2861 fermented kiwifruit extract with 24.132 ± 1.01μg/mL. Furthermore, the main organic acids in fresh kiwifruit and yeast fermented kiwifruit extract were citric acid and malic acid. However, lactic acid and citric acid were the main organic acids in LAB fermented kiwifruit extract A total of 43 kinds of flavor compounds in fresh kiwifruit and 88 kinds of flavor compounds in fermented kiwifruit extract were identified. Esters and alcs. in fermented kiwifruit system increased by the fermentation of selected bacteria which improved the taste and flavor.

LWT–Food Science and Technology published new progress about Actinidia chinensis. 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

Sun, Nan published the artcileAssessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae, SDS of cas: 106-32-1, the main research area is ester aldehyde terpene kiwi wine aroma Wickerhamomyces Saccharomyces fermentation; Wickerhamomyces anomalus; kiwi wine; mixed fermentations; partial least squares regression.

To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochem. indexes, volatile compounds and aroma properties of the kiwi wines were assessed. The study suggested that the ethanol, color indexes and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression anal. showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties.

Journal of the Science of Food and Agriculture published new progress about Actinidia chinensis. 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

Sun, Nan published the artcileAssessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae, COA of Formula: C11H22O2, the main research area is ester aldehyde terpene kiwi wine aroma Wickerhamomyces Saccharomyces fermentation; Wickerhamomyces anomalus; kiwi wine; mixed fermentations; partial least squares regression.

To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochem. indexes, volatile compounds and aroma properties of the kiwi wines were assessed. The study suggested that the ethanol, color indexes and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression anal. showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties.

Journal of the Science of Food and Agriculture published new progress about Actinidia chinensis. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Sun, Nan published the artcileAssessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae, Application In Synthesis of 110-42-9, the main research area is ester aldehyde terpene kiwi wine aroma Wickerhamomyces Saccharomyces fermentation; Wickerhamomyces anomalus; kiwi wine; mixed fermentations; partial least squares regression.

To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochem. indexes, volatile compounds and aroma properties of the kiwi wines were assessed. The study suggested that the ethanol, color indexes and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression anal. showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties.

Journal of the Science of Food and Agriculture published new progress about Actinidia chinensis. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application In Synthesis of 110-42-9.

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

Liu, Ping published the artcileEffects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd, Quality Control of 106-32-1, the main research area is Actinomucor Rhizopus Mucor fermented soybean curd flavor; E-nose; HS-SPME-GC-MS; fermentation strains; fermented soybean curd; sensory evaluation.

The effects of different fermentation strains on the flavor characteristics of fermented soybean curd (FSC) were investigated in this study. Fresh tofu was fermented by Actinomucor elegans, Rhizopus arrhizus, Mucor racemosus, and Rhizopus chinensis, either alone or in various combinations. The FSC manufacturing process included prefermentation by different strains at 28 °C for 60 h, followed by salting at 16 °C for 7 days and finally proceeding postfermentation at 25 °C for 35 days. Subsequently, five tested samples were obtained, namely, sample A (fermented by A. elegans alone), R (fermented by R. arrhizus alone), AR (fermented by A. elegans and R. arrhizus at 5:1), AM (fermented by A. elegans and M. racemosus at 1:1), and RR (fermented by R. arrhizus and R. chinensis at 7:3). The flavors of the five samples were determined by E-nose, sensory evaluation, and GC-MS. E-nose system observed significant discriminations by principal component anal. and linear discriminant anal. anal. Sensory evaluation ranked the overall sensory scores: AR>AM>A>RR>R. As shown in GC-MS results, sample AR also had, on average, the highest level of many volatiles. Out of 10 critical volatiles, the detected frequency of samples AR, AM, RR, A, and R was 10, 9, 9, 8, and 7, resp. PLS2 regression model was used to explore the influence on flavor quality of different strains. All three analytic methods revealed similar results, with sample AR providing the best flavor quality, while the opposite was the case with sample R. Therefore, it could be concluded that A. elegans and R. arrhizus at 5:1 (volume/volume) was the optimal combination, and may likely promote the production of critical volatile compounds Practical Application : The flavors of fermented soybean curds are influenced by various factors such as physicochem. and microorganism during the fermentation surroundings. The results of this work not only provide valuable information for FSC flavor studies, but can also guide the FSC industry to improve flavor quality by applying the most appropriate production strains.

Journal of Food Science published new progress about Actinomucor elegans. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.

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

Lai, Yen-Tso published the artcileIsolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making, Formula: C11H22O2, the main research area is Saccharomyces cerevisiae yeast aroma wine making.

Microorganisms produce hundreds of aroma-active compounds during fermentation process which affect the flavor of the final wine product. The current study explored the enol. characteristics of non-Saccharomyces yeast strains and their influence on aroma compound complexity during fermentation process. Forty-two yeast strains were isolated from fruits by the DNA sequencing identification. Hanseniaspora uvarum Pi235, Pichia kluyveri Pe114, Saccharomyces cerevisiae Gr112 and Hanseniaspora guilliermondii Ki135 were selected for the following experiments due to the safety considerations and aroma diversity. Biochem. characteristics results showed that H. uvarum Pi235, P. kluyveri Pe114 and S. cerevisiae Gr112 exhibited different consumption preference in maltose, xylose and glycerol assimilation compared with their standard strains. Enol. characteristics results showed that S. cerevisiae Gr112 exhibited best thermal tolerance, ethanol tolerance and β-glucosidase activity. Results of volatile aroma compounds anal. showed that non-Saccharomyces yeast strains were good at producing esters, such as Et acetate and 2-phenethyl acetate which were 11.8-25.4 and 4.1-15.2 folds higher than that from S. cerevisiae Gr112. Non-Saccharomyces yeast strains would provide more divers flavors in wines. The results will increase the applicability of non-Saccharomyces yeasts in the winemaking industry.

LWT–Food Science and Technology published new progress about Biochemical analysis. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Chen, Junshuai published the artcileMeasurement of the Speed of Sound in Methyl Caprylate from 298.22 to 608.38 K and up to 10 MPa, Synthetic Route of 111-11-5, the main research area is sound velocity methyl caprylate Brillouin light scattering.

Me caprylate is expected to be one of the main components of biodiesel due to its high cetane number and good oxidation stability. Details of the exptl. speeds of sound in Me caprylate are very scarce, especially in high-temperature regions. Therefore, the speed of sound in liquid Me caprylate was measured by the Brillouin light scattering method in the temperature range of 298.22-608.38 K and at pressures of up to 10 MPa. The relative expanded uncertainty of the speed of sound is estimated to be less than 1.32% (coverage factor k = 2). The variation of the speed of sound with the temperature and pressure was analyzed. Besides, the correlation for the speed of sound as a function of temperature and pressure is presented based on the exptl. data. The absolute average of relative deviation between the exptl. data and the calculated results is 0.29%.

Journal of Chemical & Engineering Data published new progress about Brillouin scattering. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Radulovic, Niko S. published the artcileImmunomodulatory Constituents of Conocephalum conicum (Snake Liverwort) and the Relationship of Isolepidozenes to Germacranes and Humulanes, SDS of cas: 110-42-9, the main research area is immunomodulatory Conocephalum isolepidozene germacrane humulane.

Structural elucidation of three new sesquiterpenoids, namely, (1Z,4E)-lepidoza-1(10),4-dien-14-ol (I), rel-(1(10)Z,4S,5E,7R)-germacra-1(10),6 diene-11,14-diol (2), and rel-(1(10)Z,4S,5E,7R)-humula-1(10),5-diene-7,14-diol (3), isolated from the liverwort Conocephalum conicum, was accomplished by a combination of extensive NMR experiments, 1H NMR simulation, and other means. Addnl., the change of the identity of bicyclogermacren-14-al, previously reported as a C. conicum constituent, to isolepidozen-14-al is proposed. Compounds 2 and 3 appear to be related to I via hydration involving a shared intermediate, a substituted cyclopropylmethyl cation, formed by a highly regio- and stereoselective protonation of I, followed by a stereospecific fission of the three-membered ring. In other words, an isolepidozene derivative might be a branchpoint to humulanes and germacranes; this transformation could be of, up to now, unknown, biosynthetic and/or synthetic relevance. Multivariate statistical anal. of the compositional data of C. conicum extract constituents was used to probe the hypothesized biochem. relations. The immunomodulatory effect of I-3 and conocephalenol (4) was evaluated in an in vitro model on both nonstimulated and mitogen-stimulated rat splenocytes. The compounds displayed varying degrees of cytotoxicity to nonstimulated splenocytes, whereas 2 and 3 were found to exert immunosuppressive effects on Con A-stimulated splenocytes while not being cytotoxic at the same concentrations

Journal of Natural Products published new progress about Conocephalum conicum. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, SDS of cas: 110-42-9.

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

Radulovic, Niko S. published the artcileImmunomodulatory Constituents of Conocephalum conicum (Snake Liverwort) and the Relationship of Isolepidozenes to Germacranes and Humulanes, COA of Formula: C11H22O2, the main research area is immunomodulatory Conocephalum isolepidozene germacrane humulane.

Structural elucidation of three new sesquiterpenoids, namely, (1Z,4E)-lepidoza-1(10),4-dien-14-ol (I), rel-(1(10)Z,4S,5E,7R)-germacra-1(10),6 diene-11,14-diol (2), and rel-(1(10)Z,4S,5E,7R)-humula-1(10),5-diene-7,14-diol (3), isolated from the liverwort Conocephalum conicum, was accomplished by a combination of extensive NMR experiments, 1H NMR simulation, and other means. Addnl., the change of the identity of bicyclogermacren-14-al, previously reported as a C. conicum constituent, to isolepidozen-14-al is proposed. Compounds 2 and 3 appear to be related to I via hydration involving a shared intermediate, a substituted cyclopropylmethyl cation, formed by a highly regio- and stereoselective protonation of I, followed by a stereospecific fission of the three-membered ring. In other words, an isolepidozene derivative might be a branchpoint to humulanes and germacranes; this transformation could be of, up to now, unknown, biosynthetic and/or synthetic relevance. Multivariate statistical anal. of the compositional data of C. conicum extract constituents was used to probe the hypothesized biochem. relations. The immunomodulatory effect of I-3 and conocephalenol (4) was evaluated in an in vitro model on both nonstimulated and mitogen-stimulated rat splenocytes. The compounds displayed varying degrees of cytotoxicity to nonstimulated splenocytes, whereas 2 and 3 were found to exert immunosuppressive effects on Con A-stimulated splenocytes while not being cytotoxic at the same concentrations

Journal of Natural Products published new progress about Conocephalum conicum. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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