Tag: M.W=150-200

Kawa-Rygielska, Joanna published the artcileCharacteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast, COA of Formula: C10H20O2, the main research area is Norwegian KVEIK yeast NEIPA beer production; GC/MS; HPLC; KVEIK yeast; beer; brewing; fermentation; unconventional microorganisms.

The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochem. properties, antioxidant potential, volatile compounds, and sensory properties was investigated. The KVEIK-fermented beer did not differ in terms of physicochem. parameters from the beer produced with the com. variants of US-05 yeast. The yeast strain influenced the sensory quality (taste and aroma) of the beers, with KVEIK-fermented beer rating significantly higher. The antioxidant activity of the tested beers also significantly depended on the yeast strain applied. The beers fermented with KVEIK had a significantly higher antioxidant potential (ABTS•+) than those fermented with US-05. The strongest antioxidant activity was found in the beer brewed with the Lida KVEIK yeast. The use of KVEIK to produce NEIPA beer allowed enrichment of the finished products with volatile compounds isobutanol, 2-pentanol, 3-methylobutanol, Et octanoate, and Et decanoate.

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

Vyviurska, Olga published the artcileMultivariate optimization of dual-sorbent dynamic headspace extraction of volatiles in wine analysis, Synthetic Route of 106-32-1, the main research area is linalool oxide ethyl phenylacetate gamma hexalactone wine headspace extraction; Dynamic headspace extraction; Gas chromatography; Multivariate optimization; Tokaj region; Wine analysis.

The main critical point of newly developed miniaturized sample preparation techniques is a limited extraction capacity. Dynamic headspace extraction offers increased volume of sorbent which is commonly used in environmental anal. Application of two sorbents (Carbopack B/Carbopack X and Tenax TA) at different extraction temperatures allows enhancing a range of volatile organic compounds available for anal. Such approach was applied in our research for quantification of volatile organic compounds in botrytized wines with gas chromatog. The central composite design was included to anal. simultaneous effects of incubation time, incubation temperature, purge volume and purge flow. In attempt to properly assess results, the data evaluation involved Pareto charts, surface response methodol. and principal component anal. Multivariate exptl. design revealed statistical significance of purge volume and quadratic terms of incubation time and temperature, for response of volatiles. The quantification method with 0.2-2.0μg/L LOD and 0.5-5.0μg/L LOQ values, was developed under simultaneously optimized exptl. conditions such as a 54°C incubation temperature, a 20.18 min incubation time, a 344.3 mL purge volume and a 16.0 mL/min purge flow. The increased levels of linalool oxide, Et phenylacetate, γ-hexalactone and α-terpineol were observed in the samples, that correlated with botrytized wine technol.

Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Pietrafesa, Angela published the artcileSaccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics, Synthetic Route of 106-32-1, the main research area is Saccharomyces Hanseniaspora wine carbon dioxide phenylethyl acetate; Hanseniaspora uvarum; Saccharomyces cerevisiae; cell-to-cell contact; wine composition.

The growing trend in the wine industry is the revaluation of the role of non-Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. Non-Saccharomyces yeasts contribute to improve wine complexity and organoleptic composition However, the use of mixed starters needs to better understand the effect of the interaction between these species during alc. fermentation The aim of this study is to evaluate the influence of mixed starter cultures, composed by combination of different S. cerevisiae and Hanseniaspora uvarum strains, on wine characteristics and to investigate the role of cell-to-cell contact on the metabolites produced during alc. fermentation In the first step, three H. uvarum and two S. cerevisiae strains, previously selected, were tested during mixed fermentations in natural red grape must in order to evaluate yeast population dynamics during inoculated fermentation and influence of mixed starter cultures on wine quality. Our results revealed that phys. contact between S. cerevisiae and H. uvarum affected the viability of H. uvarum strain, influencing also the metabolic behavior of the strains. Although different researches are available on the role of cell-to-cell contact-mediated interactions on cell viability of the strains included in the mixed starter, to our knowledge, very few studies have evaluated the influence of cell-to-cell contact on the chem. characteristics of wine.

Yeast published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Zhang, Wen-jie published the artcileComparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC, Application In Synthesis of 140-11-4, the main research area is Pu erh tea leaf volatile profile bioactive component; Sun-dried Pu-erh tea; Ancient tea plant; Bulang Mountain; Volatile compound; Bioactive component.

To explore the volatile profiles and the contents of ten bioactive components (polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain, 17 samples of three tea varieties were analyzed by headspace-solid phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and high-performance liquid chromatog. (HPLC). A total of 75 volatile components were tentatively identified. Laomaner (LME), Laobanzhang (LBZ), and other teas on Bulang Mountain (BL) contained 70, 53, and 71 volatile compounds, resp. Among the volatile compounds, alcs. (30.2%-45.8%), hydrocarbons (13.7%-17.5%), and ketones (12.4%-23.4%) were qual. the most dominant volatile compounds in the different tea varieties. The average content of polyphenol was highest in LME (102.1 mg/g), followed by BL (98.7 mg/g) and LBZ (88.0 mg/g), while caffeine showed the opposite trend, 27.3 mg/g in LME, 33.5 mg/g in BL, and 38.1 mg/g in LBZ. Principal component anal. applied to both the volatile compounds and ten bioactive components showed a poor separation of samples according to varieties, while partial least squares-discriminant anal. (PLS-DA) showed satisfactory discrimination. Thirty-four volatile components and five bioactive compounds were selected as major discriminators (variable importance in projection (VIP) >1) among the tea varieties. These results suggest that chromatog. data combined with multivariate anal. could provide a useful technique to characterize and distinguish the sun-dried Pu-erh tea leaves from ancient tea varieties on Bulang Mountain.

Journal of Zhejiang University, Science, B published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application In Synthesis of 140-11-4.

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

Su, Yingyu published the artcileEffects of Broussonetia papyrifera-fermented feed on the growth performfermentedance and muscle quality of Hu sheep, Category: esters-buliding-blocks, the main research area is Broussonetia papyrifera fermentation feed muscle quality Hu sheep.

This study aims to determine the effect of adding different proportions of Broussonetia papyrifera (BP)-fermented feed on Hu sheep. A total of 40 male Hu sheep (weighting 20.6 ± 2.20 kg) were collected and then divided into group I, II, III, and IV, with 0%, 5%, 10%, and 15% of BP-fermented feed to based diet, resp. After the trial period of 10 and 50 d, the sheep were slaughtered by conventional methods for the chem. analyses. It showed that adding 10% fermented feed could significantly increase the growth performance of the Hu sheep. Adding the fermented feed can improve the protein level, main flavor amino acid content, and fatty acid in the muscle. Based on the headspace solid-phase microextraction and gas chromatog. – mass spectrometry methods, a total of 125, 120, 119, and 117 kinds of volatile compounds were identified in group I, II, III, and IV, among which the relative content of the acid compound, ester compound, ketone compound, and aldehydes in group II, III, and IV were higher than that in control group, resp. Addition of BP-fermented feed could significantly improve growth performance and meat quality of Hu sheep.

Canadian Journal of Animal Science published new progress about Aldehydes 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, Category: esters-buliding-blocks.

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

Wang, Renjie published the artcileFlavor supplementation during late gestation and lactation periods increases the reproductive performance and alters fecal microbiota of the sows, SDS of cas: 140-11-4, the main research area is fecal microbiota sows gestation lactation reproductive performance flavor supplementation; Correlation; Fecal microbiota; Flavor; Reproductive performance.

This study was conducted to evaluate the effect of flavor on reproductive performance and fecal microbiota of sows during late gestation and lactation. A total of 20 healthy Yorkshire sows were fed a corn-soybean basal diet unsupplemented or supplemented with 0.1% flavor compound from d 90 of gestation to 25 d post-farrowing, and then the piglets were weaned. The reproductive performance and the fecal microbiota of sows were analyzed. Compared with the controls, flavor supplementation in maternal diets increased (P < 0.05) weaning litter weight, litter weight gain, weaning body weight, and average daily gain of piglets. There was a trend of increase in the average daily feed intake of sows (P = 0.09) by maternal dietary flavor addition The backfat thickness and litter size were not affected by flavor supplementation (P > 0.05). The 16S rRNA anal. showed that flavor supplementation significantly increased the abundance of Phascolarctobacterium (P < 0.05), but significantly decreased genera Terrisporobacter, Alloprevotella, Clostridium_sensu_stricto_1, and Escherichia-shigella (P < 0.05). Spearman correlation anal. showed that Phascolarctobacterum was pos. correlated with the average daily feed intake of sows (P < 0.05), the litter weight gain and average daily gain of piglets (P < 0.05). In contrast, Clostridium_sensu_stricto_1 and unclassified_f__Lachnospiraceae were neg. correlated with the litter weight gain and average daily gain of piglets (P < 0.05). Taken together, dietary flavor supplementation improved the reproductive performance of the sows, which was associated with enhanced beneficial microbiota and decreased potentially pathogenic bacteria in the sows. Animal Nutrition published new progress about Aldehydes 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, SDS of cas: 140-11-4.

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

Korenika, Ana-Marija Jagatic published the artcileVolatile profile characterization of croatian commercial sparklingwines, Recommanded Product: Ethyl octanoate, the main research area is croatian sparkling wine production aroma compound; Zagreb county; discriminant analysis; sparkling wines; volatile aroma compounds.

Com. sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of com. sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chem. classes (aldehydes, higher alcs., volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcs.). Higher alcs. such as phenylethyl and isoamyl alc. as well as 2-methyl-1-butanol, and esters such as di-Et succinate, Et hydrogensuccinate, and Et lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of di-Et glutarate and di-Et malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chem. esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant anal. using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate anal.

Molecules published new progress about Aldehydes 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, Recommanded Product: Ethyl octanoate.

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

Zhang, Huiling published the artcileSingle particle ICP-MS and GC-MS provide a new insight into the formation mechanisms during the green synthesis of AgNPs, Product Details of C9H18O2, the main research area is silver nanoparticle green synthesis cucumber extract metabolite reducing sugar.

Green synthesis of metallic nanoparticles (NPs) using plant extracts has received considerable attention due to its environmentally and economically friendly nature. Various metabolites in plants such as amino acids, organic acids, sugars and phenolic compounds have been speculated to be responsible for the synthesis of metallic NPs in previous studies. However, to date, there has been a lack of direct evidence linking specific metabolites to the reduction of metal ions to form metallic NPs. Here, AgNPs are synthesized using cucumber leaf extract and characterized by UV-visible spectroscopy, dynamic light scattering (DLS) and transmission electron spectroscopy (TEM). Single particle inductively coupled plasma mass spectrometry (sp-ICP-MS) was used to investigate the size of newly synthesized NPs as well as the kinetics of particle formation. Gas chromatog.-mass spectrometry (GC-MS) based metabolomics identified and quantified 245 metabolites in cucumber leaf extracts By comparing the concentrations of metabolites before and after the reaction, the metabolites responsible for the synthesis were screened out. Reducing sugars (cellobiose, ribulose-5-phosphate, melibiose, 2-deoxy-D-glucose, tagatose, fructose, ribose, 3,6-anhydro-D-galactose) were markedly decreased after the reaction, indicating that reducing sugars are involved in the biosynthesis process and possibly function as reducing agents. The key thermodn. data of the reaction between Ag+ and reducing sugars were obtained by using isothermal titration calorimetry (ITC), which further confirmed the interaction between Ag+ and metabolites. This study provides a deep insight into the reaction process and mechanism of green synthesized AgNPs.

New Journal of Chemistry published new progress about Alditols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Product Details of C9H18O2.

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

Wen, Yun-Qi published the artcileRecombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA, HPLC of Formula: 110-42-9, the main research area is Schizochytrium docosahexaenoic acid sunflower oil odor fatty acids.

Algae oil from Schizochytrium sp. is one of the major natural sources of ω-3 polyunsaturated fatty acids (PUFAs), but its applications in foods are limited because of its unpleasant odor. The complex composition of algae oil originates an odor profile that differs from that of its major PUFA, i.e. docosahexaenoic acid (DHA). The aim of this work was to explore the specific role of DHA oxidation in the odor profile of algae oil. According to the fatty acid composition and odor characteristics, oxidized sunflower oil was selected and combined with oxidized DHA to simulate the odor profile of algae oil. The recombination oil showed similar odor characteristics to the algae oil sample indicating that DHA oxidation was key in the formation of the unpleasant odor in algae oil and that oxidation of fatty acids other than DHA also made a contribution. The constructed off-flavor of algae oil was a consequence of a synthetic effect between odorants from oxidized DHA and oxidized oleic, linoleic and linolenic acid. This study provided a reference for the source research of volatile substances producing fishy odor in algae oil.

LWT–Food Science and Technology published new progress about Algae oil Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, HPLC of Formula: 110-42-9.

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

Ljunggren, Joel published the artcileYeast volatomes differentially affect larval feeding in an insect herbivore, Synthetic Route of 111-11-5, the main research area is volatile compound larvae feeding behavior Cryptococcus Saccharomyces Spodoptera Metschnikowia; Lepidoptera; Noctuidae; Yeast volatome; chemical signals; floral odorants; larval attraction; metabolomic profile; olfaction.

Yeasts form mutualistic interactions with insects. Hallmarks of this interaction include provision of essential nutrients, while insects facilitate yeast dispersal and growth on plant substrates. A phylogenetically ancient chem. dialogue coordinates this interaction, where the vocabulary, the volatile chems. that mediate the insect response, remains largely unknown. Here, we used gas chromatog.-mass spectrometry, followed by hierarchical cluster and orthogonal partial least-squares discriminant analyses, to profile the volatomes of six Metschnikowia spp., Cryptococcus nemorosus, and brewer’s yeast (Saccharomyces cerevisiae). The yeasts, which are all found in association with insects feeding on foliage or fruit, emit characteristic, species-specific volatile blends that reflect the phylogenetic context. Species specificity of these volatome profiles aligned with differential feeding of cotton leafworm (Spodoptera littoralis) larvae on these yeasts. Bioactivity correlates with yeast ecol.; phylloplane species elicited a stronger response than fruit yeasts, and larval discrimination may provide a mechanism for establishment of insect-yeast associations The yeast volatomes contained a suite of insect attractants known from plant and especially floral headspace, including (Z)-hexenyl acetate, Et (2E,4Z)-deca-2,4-dienoate (pear ester), (3E)-4,8-dimethylnona-1,3,7-triene (DMNT), linalool, α-terpineol, β-myrcene, or (E,E)-α-farnesene. A wide overlap of yeast and plant volatiles, notably floral scents, further emphasizes the prominent role of yeasts in plant-microbe-insect relationships, including pollination. The knowledge of insect-yeast interactions can be readily brought to practical application, as live yeasts or yeast metabolites mediating insect attraction provide an ample toolbox for the development of sustainable insect management.

Applied and Environmental Microbiology published new progress about Behavior Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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