Tag: M.W=150-200

Hu, Kai published the artcileFruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis, Category: esters-buliding-blocks, the main research area is alc malolactic fermentation Lactobacillus brevis Saccharomyces cerevisiae Pichia fermentans.

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.

LWT–Food Science and Technology published new progress about Cell viability. 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

Deuscher, Zoe published the artcileKey aroma compounds of dark chocolates differing in organoleptic properties: a GC-O comparative study., Synthetic Route of 123-29-5, the main research area is dark chocolate organoleptic property correspondence hierarchical cluster analysis; comparative detection frequency analysis (cDFA); correspondence analysis (CA); dark chocolate; gas chromatography-olfactometry (GC-O); heatmap; hierarchical cluster analysis (HCA); key aroma; key odorant; nasal impact frequency (NIF).

Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates’ headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatog.-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency anal. (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi2 test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic mols. (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcs., acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence anal. (CA) and a hierarchical cluster anal. (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.

Molecules published new progress about Cocoa products. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Synthetic Route of 123-29-5.

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

Chi, Xuelu published the artcileDistinction of volatile flavor profiles in various skim milk products via HS-SPME-GC-MS and E-nose, COA of Formula: C11H22O2, the main research area is skim milk product volatile flavor profile HSSPMEGCMS E nose.

Volatile flavor profile of skim milk relates to product quality and consumer liking. The volatile compositions of different skim milk products are challenging to discriminate due to subtle constituents and inconspicuous peculiarities. This study develops a correlative anal. protocol for the characterization and differentiation of volatile flavor components in various skim milk products via headspace solid-phase micro-extraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) with multivariate statistical anal. Sixty-three volatile flavor components were identified in six skim milk products, which were paired into pasteurized skim milk, ultra-high-temperature skim milk, and modified skim milk, resp. Distinguishable variation trends were observed upon the aroma response values of skim milk samples through the solid-state E-nose sensors. The results of principal component anal., cluster heatmap anal. and Venn diagram anal. showed that significant distinctions in varying degrees among the six skim milk products could be presented in both volatile flavor composition and aroma release distribution. The correlative anal. by partial least squares regression indicated an adequate combination of HS-SPME-GC-MS and E-nose for the differentiation and classification of volatile flavor profiles in skim milk products. These findings provide an insightful perspective for the efficient flavor evaluation of fluid skim milk.

European Food Research and Technology published new progress about Dairy products. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Chi, Xuelu published the artcileDistinction of volatile flavor profiles in various skim milk products via HS-SPME-GC-MS and E-nose, Safety of Methyl octanoate, the main research area is skim milk product volatile flavor profile HSSPMEGCMS E nose.

Volatile flavor profile of skim milk relates to product quality and consumer liking. The volatile compositions of different skim milk products are challenging to discriminate due to subtle constituents and inconspicuous peculiarities. This study develops a correlative anal. protocol for the characterization and differentiation of volatile flavor components in various skim milk products via headspace solid-phase micro-extraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) with multivariate statistical anal. Sixty-three volatile flavor components were identified in six skim milk products, which were paired into pasteurized skim milk, ultra-high-temperature skim milk, and modified skim milk, resp. Distinguishable variation trends were observed upon the aroma response values of skim milk samples through the solid-state E-nose sensors. The results of principal component anal., cluster heatmap anal. and Venn diagram anal. showed that significant distinctions in varying degrees among the six skim milk products could be presented in both volatile flavor composition and aroma release distribution. The correlative anal. by partial least squares regression indicated an adequate combination of HS-SPME-GC-MS and E-nose for the differentiation and classification of volatile flavor profiles in skim milk products. These findings provide an insightful perspective for the efficient flavor evaluation of fluid skim milk.

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

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

Chi, Xuelu published the artcileDistinction of volatile flavor profiles in various skim milk products via HS-SPME-GC-MS and E-nose, Application of Ethyl nonanoate, the main research area is skim milk product volatile flavor profile HSSPMEGCMS E nose.

Volatile flavor profile of skim milk relates to product quality and consumer liking. The volatile compositions of different skim milk products are challenging to discriminate due to subtle constituents and inconspicuous peculiarities. This study develops a correlative anal. protocol for the characterization and differentiation of volatile flavor components in various skim milk products via headspace solid-phase micro-extraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) with multivariate statistical anal. Sixty-three volatile flavor components were identified in six skim milk products, which were paired into pasteurized skim milk, ultra-high-temperature skim milk, and modified skim milk, resp. Distinguishable variation trends were observed upon the aroma response values of skim milk samples through the solid-state E-nose sensors. The results of principal component anal., cluster heatmap anal. and Venn diagram anal. showed that significant distinctions in varying degrees among the six skim milk products could be presented in both volatile flavor composition and aroma release distribution. The correlative anal. by partial least squares regression indicated an adequate combination of HS-SPME-GC-MS and E-nose for the differentiation and classification of volatile flavor profiles in skim milk products. These findings provide an insightful perspective for the efficient flavor evaluation of fluid skim milk.

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

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

Deuscher, Zoe published the artcileVolatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences, Product Details of C9H10O2, the main research area is volatile compound dark chocolate organoleptic proton transfer TOF MS; CovSel; PLS-DA; PTR-ToF-MS; VOCs; chocolate; classification; profiling.

Direct-injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyze volatile organic compounds (VOCs) without the need of chromatog. separation Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e-noses) in classification tasks are briefly reviewed, with an emphasis on food-related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR-MS), and many results obtained using the powerful PTR-time of flight-MS (PTR-ToF-MS) instrument are reviewed. Data anal. and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analyzed by PTR-ToF-MS. A supervised multivariate data anal. based on partial least squares regression-discriminant anal. allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterization of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR-MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.

Journal of Mass Spectrometry published new progress about Dark chocolate. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Product Details of C9H10O2.

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

Chen, Qincao published the artcileAroma formation and dynamic changes during white tea processing, Related Products of esters-buliding-blocks, the main research area is aroma compound white tea withering drying; Amino acid; Aroma; GC × GC-TOFMS; Glycosidically bound volatile; White tea.

The formation of and dynamic changes in aroma during white tea processing have not previously been systematically investigated. In this study, advanced comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry was employed to investigate the mechanism of white tea aroma formation. A total of 172 volatiles were identified and mainly comprising endogenous volatiles, which displayed diverse change trends during the withering period. In this process, free aroma precursor amino acids and glycosidically bound volatiles (GBVs) were found to contribute to the formation of white tea aroma, with the differential expression of aroma-related key genes accounting for various accumulation of endogenous volatiles and GBVs. In addition, the drying was also shown to play an important role in the formation of white tea aroma. Our study provides the first characterization of white tea aroma formation and establishes a theor. basis for quality control during white tea processing operations.

Food Chemistry published new progress about Drying process. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

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

Utrilla-Vazquez, Marycarmen published the artcileAnalysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA, Synthetic Route of 106-32-1, the main research area is volatile compound maya cocoa during fermentation drying processes; 2-Heptanone (PubChem CID: 8051); 2-Methylbutanal (PubChem CID: 7284); 2-Nonanone (PubChem CID: 13187); Acetophenone (PubChem CID: 7410); Benzeneacetaldehyde (PubChem CID: 998); Benzonitrile (PubChem CID: 7505); Cocoa beans; Criollo and Trinitario; Fermented and unfermented; Furfural (PubChem CID: 7362); Isobutyl benzoate (PubChem CID: 61048); Trimethylpyrazine (PubChem CID: 26808); Volatile profile, aromatic quality; β-Myrcene (PubChem CID: 31253).

Fermented cocoa beans can be described as a complex matrix that integrates the chem. history of beans, their processing, and environmental factors. This study presents an anal. that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical anal. of Venn diagram and a multivariate Anal. of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcs. The differences in chem. composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcs., some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcs., ketones and hydrocarbons predominated.

Food Research International published new progress about Drying process. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

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

Utrilla-Vazquez, Marycarmen published the artcileAnalysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA, Formula: C9H10O2, the main research area is volatile compound maya cocoa during fermentation drying processes; 2-Heptanone (PubChem CID: 8051); 2-Methylbutanal (PubChem CID: 7284); 2-Nonanone (PubChem CID: 13187); Acetophenone (PubChem CID: 7410); Benzeneacetaldehyde (PubChem CID: 998); Benzonitrile (PubChem CID: 7505); Cocoa beans; Criollo and Trinitario; Fermented and unfermented; Furfural (PubChem CID: 7362); Isobutyl benzoate (PubChem CID: 61048); Trimethylpyrazine (PubChem CID: 26808); Volatile profile, aromatic quality; β-Myrcene (PubChem CID: 31253).

Fermented cocoa beans can be described as a complex matrix that integrates the chem. history of beans, their processing, and environmental factors. This study presents an anal. that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical anal. of Venn diagram and a multivariate Anal. of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcs. The differences in chem. composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcs., some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcs., ketones and hydrocarbons predominated.

Food Research International published new progress about Drying process. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Florido, Priscila M. published the artcileStudy of FAME model systems: Database and evaluation of predicting models for biodiesel physical properties, Computed Properties of 110-42-9, the main research area is biodiesel FAME system database evaluation predicting model.

The present paper reports a viscosity and d. unpublished database of systems formed for fatty acid Me esters (FAMEs), leading to 426 exptl. data points of each property. Kay’s mixing rule and Grunberg-Nissan equation were used to estimate data and the group contribution models GC-VOL and GC-UNIMOD were used to predict d. and viscosity, resp. For surface tension, parameters of a Wilson modified equation were adjusted and tested in systems with composition similar to biodiesel. D. estimations resulted in global average relative deviations (ARD) of 0.02%, 0.07% and 0.15% for Kay’s mixing rule weighted in mass and molar fractions, and GC-VOL model, resp. For viscosities, GC-UNIMOD was the most accurate model with global ARD of 5.17%. The surface tension prediction resulted in global ARD minor than 7.00%. These results are an important tool to improve the biodiesel production, its modeling and simulation.

Renewable Energy published new progress about Biodiesel fuel. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Computed Properties of 110-42-9.

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