Tag: M.W=150-200

Gibernau, Marc published the artcilePollination ecology and floral scent chemistry of Philodendron fragrantissimum (Araceae), Name: Benzyl acetate, the main research area is Philodendron fragrantissimum pollination ecol floral scent chem.

In French Guiana, Philodendron fragrantissimum (Hook.) G. Don was specifically pollinated by a single species of night-active cyclocephaline scarab, Cyclocephala simulatrix Hohne. Its inflorescences exhibited short-lasting anthesis (∼30 h) and characteristic floral traits such as floral thermogenesis, edible/nutritious floral tissues, and profuse floral scent emission. Our insect exclusion experiments indicate that entomophilous cross-pollination is obligatory for P. fragrantissimum, with olfactory signalling playing a pivotal role in pollinator attraction. Three volatile organic compounds – Me benzoate, (Z)-jasmone, and dehydrojasmone – dominate the floral scent of pistillate phase inflorescences (84-99%), but their relative proportions were different according to the headspace sampling method used, dynamic or static. Local pollination services provided by both female and male C. simulatrix are effective, as evidenced by a high visitation rate (>70%) that resulted in 55% of the inflorescences maturing into infructescences. Moreover, pollination was highly efficient, since 2-3 beetles sufficed to pollinate an average 94% of the pistillate flowers.

Botany Letters 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, Name: Benzyl acetate.

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

Lukic, Katarina published the artcileEffects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine, Recommanded Product: Ethyl octanoate, the main research area is Vitis Cabernet Sauvignon phenolics wine aging high power ultrasound; Antioxidants; Artificial neural network (ANN); High power ultrasound (HPU); Ultrasonic bath; Ultrasonic probe; Wine quality.

In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 mo of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chem. composition of wine. In the case of the ultrasonic probe treatment, similar effect was achieved primarily by a larger probe diameter as well as lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 mo of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging.

Ultrasonics Sonochemistry 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, Recommanded Product: Ethyl octanoate.

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

Del Barrio-Galan, Ruben published the artcileEvaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines, Computed Properties of 110-42-9, the main research area is Saccharomyces yeast red wine polysaccharide phenolic volatile content astringency; astringency; phenolic compounds; polysaccharides; red wine colour; volatile compounds; yeast derivatives.

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technol. and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the phys. and chem. properties and astringency of red wines during two consecutive harvests. A com. and two exptl. new yeast derivatives were applied at a medium-high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds However, it did not produce an important modification of the color parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes.

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

Del Barrio-Galan, Ruben published the artcileEvaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines, Synthetic Route of 111-11-5, the main research area is Saccharomyces yeast red wine polysaccharide phenolic volatile content astringency; astringency; phenolic compounds; polysaccharides; red wine colour; volatile compounds; yeast derivatives.

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technol. and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the phys. and chem. properties and astringency of red wines during two consecutive harvests. A com. and two exptl. new yeast derivatives were applied at a medium-high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds However, it did not produce an important modification of the color parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes.

Molecules published new progress about Alcohols 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

Del Barrio-Galan, Ruben published the artcileEvaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines, Safety of Ethyl nonanoate, the main research area is Saccharomyces yeast red wine polysaccharide phenolic volatile content astringency; astringency; phenolic compounds; polysaccharides; red wine colour; volatile compounds; yeast derivatives.

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technol. and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the phys. and chem. properties and astringency of red wines during two consecutive harvests. A com. and two exptl. new yeast derivatives were applied at a medium-high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds However, it did not produce an important modification of the color parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes.

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.

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

Perez-Magarino, Silvia published the artcileVolatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines, SDS of cas: 106-32-1, the main research area is Tempranillo red sparkling wine volatile composition.

The aim of this work was to study oenol. techniques to obtain adequate base wine for red sparkling wine elaboration. Four winemaking techniques were carried out: pre-fermentative cold maceration with dry ice and delestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. Their effect on oenol. parameters, volatile composition, foam and sensory characteristics was valuated. Reduction of sugar content and partial dealcoholisation allow obtaining base wines with more adequate alc. content. No differences were found between the oenol. parameters during the ageing time. Pre-fermentative cold maceration and partial dealcoholisation had a greater influence on the volatile composition of the base and red sparkling wines. Oenol. technique did not affect the foam instrumental parameters. Red sparkling wines from premature grapes showed higher vegetal aromas, and pre-fermentative cold maceration the best foam sensory descriptors.

European Food Research and Technology 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, SDS of cas: 106-32-1.

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

Yin, Hua published the artcileImproving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries (Rubus idaeus L.), Quality Control of 106-32-1, the main research area is Rubus oxidative stability sensory properties beer.

Red raspberry has attracted great interest due to its inherent antioxidant, anticarcinogenic, and antihyperglycemic effects. To brew a beverage with high antioxidant capacity and desirable sensory characteristics (malty aroma, hop aroma, fruit flavor, freshness, fullness, sweetness, sourness, and bitterness), dried red raspberries (Rubus idaeus L.) (30 g L-1 wort) were added to beer at different stages of the brewing process (beginning of boiling, before fermentation, before conditioning) and compared to a control without added dried fruits. The beer was fermented with Saccharomyces cerevisiae for 7 days at 18°C followed by a secondary fermentation of 3 days at 20°C. The main physicochem. attributes (original gravity, ethanol content, pH, color, colloidal haze, viscosity, bitterness, diacetyl, acetaldehyde, higher alcs., and esters), sensory characteristics, and major bioactive compounds were determined A decline in pH and an increase in color were observed in the raspberry beers. Adding dried fruits at the beginning of boiling imparted the highest oxidative stability and total phenolic and flavonoid content (696 mg GAE L-1 and 510 mg QE L-1, resp.). Sensory anal. revealed that the most preferred product according to appearance, flavor, and taste was the beer with dried fruits added at the beginning of boiling.

Journal of the American Society of Brewing Chemists 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, Quality Control of 106-32-1.

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

Joran, Alexis published the artcileMultiparametric Approach to Interactions between Saccharomyces cerevisiae and Lachancea thermotolerans during Fermentation, Safety of Ethyl octanoate, the main research area is Saccharomyces cerevisiae Lachancea thermotolerans fermentation.

The aim of a significant part of current wine technol. research is to better understand and monitor mixed culture fermentations and optimize the microbiol. processes and characteristics of the final wine. In this context, the yeast couple formed by Lachancea thermotolerans and Saccharomyces cerevisiae is of particular interest. The diverse results observed in the literature have shown that wine characteristics are dependent on both interactions between yeasts and environmental and fermentation parameters. Here, we took a multiparametric approach to study the impact of fermentation parameters on three different but related aspects of wine fermentation: population dynamics, fermentation, and volatile compound production An exptl. design was used to assess the effects of four independent factors (temperature, oxygenation, nitrogen content, inoculum ratio) on variables representing these three aspects. Temperature and, to a lesser extent, oxygenation and the inoculum ratio, were shown to constitute key factors in optimizing the presence of Lachancea thermotolerans during fermentation The inoculum ratio also appeared to greatly impact lactic acid production, while the quantity of nitrogen seemed to be involved more in the management of aroma compound production These results showed that a global approach to mixed fermentations is not only pertinent, but also constitutes an important tool for controlling them.

Fermentation 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, Safety of Ethyl octanoate.

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

Sevindik, Onur published the artcileGrape seed oil volatiles and odor activity values: a comparison with Turkish and Italian cultivars and extraction methods, HPLC of Formula: 123-29-5, the main research area is grape seed oil volatile odor extraction method; Aroma; Emir; Grape seed oil; Moscatello; Okuzgozu; Sangiovese.

Arization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish (cvs. Okuzgozu and Emir) and two Italian (cvs. Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatog.-mass spectrometry GC-MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcs. were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Addnl., SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and Et octanoate (sweet-apple odor), nonanal (fatty-citrus odor) and 1-octen-3-ol (mushroom, earthy odor) were found to be dominant volatiles with respect to their OAVs.

Journal of Food Science and Technology (New Delhi, India) published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Sevindik, Onur published the artcileGrape seed oil volatiles and odor activity values: a comparison with Turkish and Italian cultivars and extraction methods, Recommanded Product: Ethyl octanoate, the main research area is grape seed oil volatile odor extraction method; Aroma; Emir; Grape seed oil; Moscatello; Okuzgozu; Sangiovese.

Arization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish (cvs. Okuzgozu and Emir) and two Italian (cvs. Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatog.-mass spectrometry GC-MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcs. were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Addnl., SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and Et octanoate (sweet-apple odor), nonanal (fatty-citrus odor) and 1-octen-3-ol (mushroom, earthy odor) were found to be dominant volatiles with respect to their OAVs.

Journal of Food Science and Technology (New Delhi, India) 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, Recommanded Product: Ethyl octanoate.

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