Tag: M.W=150-200

Liu, Wenli published the artcileEffect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines, Recommanded Product: Ethyl octanoate, the main research area is black raspberry wine sensory quality mixed fermentation.

Till now, very few studies are focused on the interactive effect of wine-associated microbes including non-Saccharomyces, Saccharomyces, and lactic acid bacteria on modulating the organoleptic quality of black raspberry wines. In our study, Torulaspora delbrueckii, a widely studied non-Saccharomyces yeast, and Lactobacillus plantarum, a promising malolactic fermentation starter, were used in combination with S. cerevisiae for the production of black raspberry wine by three inoculation modes, i.e., sequential inoculation of three species (SE), co-culture of S. cerevisiae and L. plantarum (CO) and T. delbrueckii/S. cerevisiae sequential inoculation plus a spontaneous malolactic fermentation (SP), on the quality of black raspberry wine. A total of 34 aromatic compounds were identified by HS-GC-IMS technol. CO was found to boost the production of many fruity ester compounds, and scored the highest for ‘fruity’, ‘sweet’, and ‘total aroma’ attributes during sensory evaluation. SP was characterized by the lowest production of most volatile components and obtained the lowest rating. Principal component anal. showed that three samples were quite different from each other. Overall, CO had greater potential to be used in the production of black raspberry wine.

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, Recommanded Product: Ethyl octanoate.

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

Liu, Wenli published the artcileEffect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines, Formula: C11H22O2, the main research area is black raspberry wine sensory quality mixed fermentation.

Till now, very few studies are focused on the interactive effect of wine-associated microbes including non-Saccharomyces, Saccharomyces, and lactic acid bacteria on modulating the organoleptic quality of black raspberry wines. In our study, Torulaspora delbrueckii, a widely studied non-Saccharomyces yeast, and Lactobacillus plantarum, a promising malolactic fermentation starter, were used in combination with S. cerevisiae for the production of black raspberry wine by three inoculation modes, i.e., sequential inoculation of three species (SE), co-culture of S. cerevisiae and L. plantarum (CO) and T. delbrueckii/S. cerevisiae sequential inoculation plus a spontaneous malolactic fermentation (SP), on the quality of black raspberry wine. A total of 34 aromatic compounds were identified by HS-GC-IMS technol. CO was found to boost the production of many fruity ester compounds, and scored the highest for ‘fruity’, ‘sweet’, and ‘total aroma’ attributes during sensory evaluation. SP was characterized by the lowest production of most volatile components and obtained the lowest rating. Principal component anal. showed that three samples were quite different from each other. Overall, CO had greater potential to be used in the production of black raspberry wine.

European Food Research and Technology 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, Formula: C11H22O2.

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

Wei, Shuwei published the artcileEffects of bagging on the aroma of ′ Alexandrine Douillard′ pear fruit, HPLC of Formula: 106-32-1, the main research area is bagging aroma Alexandrine Douillard pear fruit.

This study was conducted to explore the effects of bagging on the aroma of ′Alexandrine Douillard′ pear fruit. The static headspace (5115) and gas chromatog.-mass spectrometry (GC-MS) techniques were used to analyze ethylene release and aroma components from the ′Alexandrine Douillard′ pear fruit in no bagging (CK), single-layer bagging (KK) and double-layer bagging (KW) treatments. Bagging during growth period to some extent inhibited ethylene production during storage of ′Alexandrine Douillard′ pear at normal temperature Single-layer bagging could significantly reduce ethylene release during late storage of fruits, and double-layer bagging delayed the appearance time of ethylene release peak during fruit storage. Bagging changed the composition and content of the aroma substances of ′Alexandrine Douillard′ fruit. The aroma substance contents ranked as no bagging > single-layer bagging > double-layer bagging. The study provides a theor. basis for the research on bagging technol. of ′Alexandrine Douillard′ pear.

Agricultural Biotechnology 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, HPLC of Formula: 106-32-1.

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

Karabagias, Ioannis K. published the artcileHeadspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions, Name: Ethyl nonanoate, the main research area is honeydew honey storage ethyl hexadecanoate tetradecanoate 2 methylpropanal butanone.

The current research study focused on the investigation of honeydew honey volatile profile during storage at inhouse conditions. The determination of volatile compounds was carried out using headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). The experiment lasted 53 wk during which significant variations in the composition of specific alcs., aldehydes, benzene derivatives, esters, hydrocarbons, ketones, and terpenoids were observed using one-way anal. of variance (ANOVA). In this context, the data obtained were further treated statistically with factor anal. and Bayesian Repeated AVOVA to establish models that could unveil the fluctuations in honeydew honey headspace volatile compounds during storage. Headspace volatile compounds such as 2-butanone, 2-methylpropanal, Et acetate and α-pinene could serve as the key indicators of the fluctuations in honeydew honey volatile composition during storage at inhouse conditions. The hypothesis driven in the present study supports previous work in the literature concerning the alteration of the volatile composition of honey during storage at different temperatures or mild temperatures, such as those obtained at inhouse conditions, providing thus, addnl. knowledge on the fluctuations in the volatile composition of honeydew honey under these conditions, reflecting among others, its freshness.

European Food Research and Technology 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, Name: Ethyl nonanoate.

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

Karabagias, Ioannis K. published the artcileHeadspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions, Formula: C10H20O2, the main research area is honeydew honey storage ethyl hexadecanoate tetradecanoate 2 methylpropanal butanone.

The current research study focused on the investigation of honeydew honey volatile profile during storage at inhouse conditions. The determination of volatile compounds was carried out using headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). The experiment lasted 53 wk during which significant variations in the composition of specific alcs., aldehydes, benzene derivatives, esters, hydrocarbons, ketones, and terpenoids were observed using one-way anal. of variance (ANOVA). In this context, the data obtained were further treated statistically with factor anal. and Bayesian Repeated AVOVA to establish models that could unveil the fluctuations in honeydew honey headspace volatile compounds during storage. Headspace volatile compounds such as 2-butanone, 2-methylpropanal, Et acetate and α-pinene could serve as the key indicators of the fluctuations in honeydew honey volatile composition during storage at inhouse conditions. The hypothesis driven in the present study supports previous work in the literature concerning the alteration of the volatile composition of honey during storage at different temperatures or mild temperatures, such as those obtained at inhouse conditions, providing thus, addnl. knowledge on the fluctuations in the volatile composition of honeydew honey under these conditions, reflecting among others, its freshness.

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, Formula: C10H20O2.

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

Ji, Xiao-hao published the artcileDifferences of aroma development and metabolic pathway gene expression between Kyoho and 87-1 grapes, Synthetic Route of 106-32-1, the main research area is Vitis strawberry aroma gene expression metabolic pathway.

Aroma is an important quality trait of grapes and often the focus of consumers, viticulturists and grapevine breeders. Kyoho is a hybrid between Vitis vinifera and Vitis labrusca with a strawberry-like scent, while 87-1 is an early-ripening mutant of Muscat hamburg, belonging to Vitis vinifera, with a rose scent. In this study, we compared their aroma compositions and concentrations during berry development by headspace-SPME combined with gas chromatog.-mass spectrometry (GC-MS), and analyzed the expression differences of enzyme-encoding genes in the LOX-HPL, MEP and MVA metabolic pathways by qRT-PCR. Twelve esters were detected in Kyoho during the whole berry development and they were abundant after veraison, but no esters were detected in 87-1 berries. Linalool was the dominant terpene among the 14 terpenes detected in 87-1 berries, while limited amounts of terpenes were detected in Kyoho berries. qRT-PCR anal. indicated that the low expression of VvAAT might explain the low content of ester volatiles in 87-1 berries, and the low expression of coding genes in the MEP pathway, especially VvPNLinNer1, might be the reason for the low content of volatile terpenes in Kyoho berries. The results from this work will promote our understanding of aroma metabolic mechanisms of grapes, and offer some suggestions for grape aromatic quality improvement.

Journal of Integrative Agriculture 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

Alves, Vera published the artcileBeer volatile fingerprinting at different brewing steps, Quality Control of 123-29-5, the main research area is beer isoamyl acetate acetaldehyde fingerprinting; Beers; Brewing process; HS-SPME/GC–MS; VOMs; Volatile fingerprint.

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatog. mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps – aldehydes and furans dominate in wort, whereas the aliphatic esters and alcs. predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), Et alc. and Et octanoate (fermentation, maturation and filtration), or Et alc. and isoamyl acetate (final product). These VOMs can influence the beer final flavor. Et alc. contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense ‘fruity’ and ‘banana’ odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.

Food Chemistry 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, Quality Control of 123-29-5.

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

Mayobre, Carlos published the artcileGenetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening, Quality Control of 106-32-1, the main research area is aroma biosynthesis volatile organic compound melon ripening; Aroma; Climacteric ripening; Cucumis melo L.; GC–MS; QTL mapping; VOCs.

Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quant. trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant Inbred Line (RIL) population from the cross ‘Piel de Sapo’ (PS) x ‘Vedrantais’ (VED), two com. varieties segregating for ripening behavior. A total of 82 VOCs were detected by gas chromatog.-mass spectrometry (GC-MS), and 166 QTLs were identified. The main QTL cluster was on chromosome 8, collocating with the previously described ripening-related QTL ETHQV8.1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipid-derived volatiles and apocarotenoids were also identified, and candidate genes have been proposed for Et 3-(methylthio)propanoate and benzaldehyde biosynthesis. Our results provide genetic insights for deciphering fruit aroma in melon and offer new tools for flavor breeding.

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, Quality Control of 106-32-1.

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

Mayobre, Carlos published the artcileGenetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening, Recommanded Product: Benzyl acetate, the main research area is aroma biosynthesis volatile organic compound melon ripening; Aroma; Climacteric ripening; Cucumis melo L.; GC–MS; QTL mapping; VOCs.

Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quant. trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant Inbred Line (RIL) population from the cross ‘Piel de Sapo’ (PS) x ‘Vedrantais’ (VED), two com. varieties segregating for ripening behavior. A total of 82 VOCs were detected by gas chromatog.-mass spectrometry (GC-MS), and 166 QTLs were identified. The main QTL cluster was on chromosome 8, collocating with the previously described ripening-related QTL ETHQV8.1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipid-derived volatiles and apocarotenoids were also identified, and candidate genes have been proposed for Et 3-(methylthio)propanoate and benzaldehyde biosynthesis. Our results provide genetic insights for deciphering fruit aroma in melon and offer new tools for flavor breeding.

Food Chemistry 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, Recommanded Product: Benzyl acetate.

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

Flores-Leon, Alejandro published the artcileSpanish Melon Landraces: Revealing Useful Diversity by Genomic, Morphological, and Metabolomic Analysis, Name: Benzyl acetate, the main research area is Cucumis melo revealing diversity genomic morphol metabolomic analysis; Cucumis melo L.; GBS; SNPs; breeding; flavour; fruit quality.

Spain is a secondary center of the diversification of the melon (Cucumis melo L.), with high diversity represented in highly appreciated landraces belonging to the Flexuosus and Ibericus groups. A collection of 47 accessions of Flexuosus, Chate, Piel de Sapo, Tendral, Amarillo, Blanco, and Rochet was analyzed using a genotyping-by-sequencing (GBS) approach. A total of 66,971 quality SNPs were identified. Genetic anal. differentiated Ibericus accessions and exotic materials (Ameri, Momordica, Kachri, and Agrestis), while Flexuous accessions shared ancestry between them. Within the Ibericus group, no clear genomic distinction could be identified for the different landraces evaluated, with accessions of different landraces showing high genetic similarity. The morphol. characterization confirmed that the external color and fruit shape had been used as recognition patterns for Spanish melon landraces, but variability within a landrace exists. Differences were found in the sugars and acid and volatile profiles of the materials. Flexuosus and Chate melons at the immature com. stage accumulated malic acid and low levels of hexoses, while Ibericus melons accumulated high contents of sucrose and citric acid. Specific trends could be identified in the Ibericus landraces. Tendral accumulated low levels of sugars and citric acid and high of malic acid, maintaining higher firmness, Rochet reached higher levels of sugars, and Amarillo tended to lower malic acid contents. Interestingly, high variability was found within landraces for the acidic profile, offering possibilities to alter taste tinges. The main volatile organic compounds (VOCs) in Flexuosus and Chate were aldehydes and alcs., with clear differences between both groups. In the Ibericus landraces, general trends for VOC accumulation could be identified, but, again, a high level of variation exists. This situation highlights the necessity to develop depuration programs to promote on-farm in situ conservation and, at the same time, offers opportunities to establish new breeding program targets and to take advantage of these sources of variation.

International Journal of Molecular Sciences 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