Tag: M.W=150-200

Bi, Jicai published the artcileEffects of different cooking methods on volatile flavor compounds of chicken breast, Synthetic Route of 111-11-5, the main research area is chicken breast volatile organic flavor compound cooking; Gushi chicken breast; air fryer; cooking method; gas chromatography-ion mobility spectrometry; volatile flavor compounds.

Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumer′s food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing and air frying were detected using gas chromatog.-ion mobility chromatog. (GC-IMS) and principal component anal. (PCA), and the relative odor activity value (ROAV) was determined using PCA. A total of 43 volatile substances were identified. 3-(methylthio)propionaldehyde-M and benzene acetaldehyde can be used as characteristic flavor markers in the air-fried chicken breast.ethyl acetate, (E)-2-octenal-D, and 2-ethyl-1-hexanol-D can be used as characteristic flavor markers in the stewed chicken breast. Because these five substances have the most obvious contrast in the fingerprint. The following part describes the specific substances that have mainly contributed to the flavor system in the volatile system obtained by different cooking methods. Finally, the main flavor compounds of the stewed chicken breast were 3-methylbutanal-D, octanal-D, (E)-2-nonenal, and other 11 types of compounds (ROAV ≥1). Nine types of compounds (ROAV ≥1), including 3-methylbutanal-D, (E)-2-nonenal-M octanal-M, and hexanal-M, were the main compounds to characterize the air-fried chicken breast. Practical applications : GC-IMS technol. combined with the principal component anal. of ROAV can be used to rapidly identify the main flavor substances and the flavor substances having an important role in modifying the overall taste of the sample. It plays a considerably important role in the aroma recombination of substances and can play a role in food processing.

Journal of Food Biochemistry published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Xu, Sujuan published the artcileThe presence of kiwifruit columella affects the aroma profiles of fresh and thermally treated kiwifruit juice, Formula: C10H20O2, the main research area is kiwifruit juice aroma profile thermal treatment columella affect.

The aroma-active compounds in the whole fruit, pulp, and columella of fresh and thermally treated kiwifruit from three varieties (CX), (HW), and (XX) were analyzed. Major aroma-active C6 alcs. and aldehydes were abundant in the pulp, while key esters were predominant in the columella. Quant. descriptive anal. (QDA) indicated that the heating of pulp caused large changes in the fruity and sweet notes, while the intensities of grassy, pungent, and cooked cabbage notes in thermally treated whole kiwifruit (TW) were considerably stronger than thermally treated pulp (TP). Based on GC-MS/O and OAV, 17 odor-active compounds were identified. TP had substantial reductions in key alcs. and aldehydes, and the presence of columella attenuated the heat losses in characteristic esters. Decanal, (E)-2-decenal, 1-octen-3-one, and di-Me sulfide, formed during heating, were pos. correlated with the cooked cabbage odor by partial least-squares regression (PLSR). Hierarchical cluster anal. (HCA) revealed that aroma profiles of TP in CX and HW were similar to fresh samples, suggesting that the columella indeed affected the aroma profile during thermal treatment, especially for CX and HW. Altogether, these results could offer recommendations for kiwifruit juice processing to improve the aroma quality of juice products by changing the content of columella.

LWT–Food Science and Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

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

Zhou, Dandan published the artcileChange of soluble sugars, free and glycosidically bound volatile compounds in postharvest cantaloupe fruit response to cutting procedure and storage, Application In Synthesis of 111-11-5, the main research area is cantaloupe fruit postharvest storage cutting volatile compound soluble sugar.

In order to investigate the effects of cutting procedure and storage on the changes of sugars and volatiles in postharvest cantaloupe and explore the interactions among sugars, free and bound volatile compounds, two comparative groups were designed in this study (whole fruit stored at 4°C at 0 d vs fresh-cut cantaloupe stored at 4°C at 0 d; fresh-cut cantaloupe stored under 4°C for 0, 1, 3, 5, 7 d). Changes of sugars, free and bound volatiles, β-glucosidase in whole and fresh-cut cantaloupe were determined Results showed that most aldehydes, alcs., esters and ketones in free form exhibited significant enhancements at the early storage period, while most bound volatiles decreased along with the storage. Cutting promoted the decrease of benzaldehyde, nonanal, decanal, 1-octen-3-ol, β-ionone and 3-octanone in bound form, but promoted the emissions of these components in free form correspondingly, which was consistent with the β-glucosidase activity in cantaloupe after cutting process. Bedsides, the in vitro test results indicated that sugars play key roles in the synthesis of bound volatiles in cantaloupe.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

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

Zhou, Dandan published the artcileChange of soluble sugars, free and glycosidically bound volatile compounds in postharvest cantaloupe fruit response to cutting procedure and storage, COA of Formula: C9H10O2, the main research area is cantaloupe fruit postharvest storage cutting volatile compound soluble sugar.

In order to investigate the effects of cutting procedure and storage on the changes of sugars and volatiles in postharvest cantaloupe and explore the interactions among sugars, free and bound volatile compounds, two comparative groups were designed in this study (whole fruit stored at 4°C at 0 d vs fresh-cut cantaloupe stored at 4°C at 0 d; fresh-cut cantaloupe stored under 4°C for 0, 1, 3, 5, 7 d). Changes of sugars, free and bound volatiles, β-glucosidase in whole and fresh-cut cantaloupe were determined Results showed that most aldehydes, alcs., esters and ketones in free form exhibited significant enhancements at the early storage period, while most bound volatiles decreased along with the storage. Cutting promoted the decrease of benzaldehyde, nonanal, decanal, 1-octen-3-ol, β-ionone and 3-octanone in bound form, but promoted the emissions of these components in free form correspondingly, which was consistent with the β-glucosidase activity in cantaloupe after cutting process. Bedsides, the in vitro test results indicated that sugars play key roles in the synthesis of bound volatiles in cantaloupe.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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

Muniz, Adriana published the artcileEgg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method, Product Details of C9H10O2, the main research area is egg white partially substituted mushroom volatile aroma proportion cooking.

This study investigated volatiles in 16 developed blends, in which egg whites were partially replaced with white and crimini mushrooms (0%, 10%, 20%, and 30%) and then roasted and steamed, resp. A solid-phase microextraction-gas chromatog.-mass spectrometry anal. identified ~50 volatiles in raw egg whites, while the number of volatiles increased to over 70 in steamed and roasted egg whites. Compared to raw egg white, the total volatile abundance did not significantly change, but alcs., ketones, heterocyclic compounds, and sulfurs significantly increased (p ≤ 0.05) in cooked egg whites. When egg whites were substituted with 30% mushrooms, the total volatile abundance increased 8-11 times, compared to egg white alone. The dominant volatiles in the egg white-mushroom blends were aldehydes and alcs. followed by ketones, heterocyclic compounds, and sulfurs. Increases in the mushroom proportions led to a significantly higher peak abundance of all volatiles in the blends except sulfurs. Crimini imparted higher amounts of heterocyclic compounds, and white mushrooms had higher sulfurs. Compared to the steam method, roasting significantly increased pyrazines in the blends. This study demonstrated the contribution of mushroom volatiles to egg whites, three impact factors, and the potential utilization of mushroom in food product development.

ACS Food Science & Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Han, Xueyuan published the artcileInfluence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines, Application of Ethyl octanoate, the main research area is Prunus metabolite fermented wine carbohydrate sugar.

Sucrose and glutinous rice were used as carbohydrate sources for greengage wine fermentation The physicochem. properties of the two greengage wines (RGW, glutinous rice greengage wine; SGW, sucrose greengage wine) were compared. The results showed differences in the contents of total sugar, total acid, alc., total protein and ascorbic acid between the two greengage wines. The evaluation of their sensory quality suggested that RGW was superior to SGW. However, SGW contained more total flavonoids and total phenols and showed a stronger antioxidant capacity than those of RGW. Volatile compound anal. showed that 1-hexanol and benzaldehyde were unique to RGW. Compared with SGW, RGW contained more contents of certain esters and alcs. in volatile components. Metabolomics detection indicated that RGW was richer in lipids and amino acids. Instead, SGW presented relatively high contents and a variety of organic acids and flavonoids. This study was expected to provide a new approach to improving the quality of fermented greengage wine.

LWT–Food Science and Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

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

Hu, Kai published the artcileThe effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations, Safety of Benzyl acetate, the main research area is Pichia Saccharomyces amino acid wine fermentation; Alcoholic fermentation; Amino acids; Cell-cell contact; Non-Saccharomyces; Wine aroma; Yeast interactions.

This study used a double-compartment fermenter to assess yeast growth, fermentation activity, and aroma production in response to cell-cell contact during mixed culture fermentation of Pinot noir grape must with Pichia kluyveri and Saccharomyces cerevisiae. Furthermore, amino acids were analyzed in order to study yeast interactions and possible reasons for aroma modulation as a response to cell-cell contact. Our results show that cell-cell contact between the two yeasts decreased cell viability of each yeast during mixed culture fermentation, and that it increased acetate and Et ester production and decreased varietal volatile levels. Moreover, it increased the consumption of glutamic acid and the biosynthesis of some specific amino acids related to cell growth, mainly histidine, glycine and proline, while suppressing the production of higher alcs. through the Ehrlich pathway. These results may contribute to an improved understanding, and thus control, of aroma production in mixed culture wine fermentations

Food Microbiology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Gutierrez-Gamboa, Gaston published the artcileEffects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons, Application In Synthesis of 106-32-1, the main research area is wine volatile composition biostimulation alga Tempranillo grapevines season; aroma; foliar application; macroalgae; seaweeds; volatile compounds.

Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C13 norisoprenoids, esters, benzenoids, alcs., carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.

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

Ma, Teng-Zhen published the artcileEffect of different clarification treatments on the volatile composition and aromatic attributes of ′Italian Riesling′ icewine, Quality Control of 123-29-5, the main research area is volatile aromatic compound clarification treatment italian riesling icewine; aroma series; filtration; fining; icewine; sensory analysis; volatile compounds.

The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ′Italian Riesling′ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, resp. Furthermore, with high impact on aroma were: Et hexanoate which reduced by 20-80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3-33% and linalool decreased by 10-20% and undetected for BT. Principle component anal. indicated that icewine clarified by different methods could be distinguished and pos. correlated with odor-active compounds Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines. Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Quality Control of 123-29-5.

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

Ma, Teng-Zhen published the artcileEffect of different clarification treatments on the volatile composition and aromatic attributes of ′Italian Riesling′ icewine, COA of Formula: C10H20O2, the main research area is volatile aromatic compound clarification treatment italian riesling icewine; aroma series; filtration; fining; icewine; sensory analysis; volatile compounds.

The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ′Italian Riesling′ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, resp. Furthermore, with high impact on aroma were: Et hexanoate which reduced by 20-80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3-33% and linalool decreased by 10-20% and undetected for BT. Principle component anal. indicated that icewine clarified by different methods could be distinguished and pos. correlated with odor-active compounds Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines. Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

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