Tag: M.W=150-200

Demirci, Sumeyye published the artcileVolatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening, Related Products of esters-buliding-blocks, the main research area is skinbag Tulum cheeses ripening volatile sensory evaluation Turkey.

Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation was performed on the 90th and 180th days of the ripening. According to the results of volatile component anal., 12 carboxylic acids, 9 alcs., 16 esters, 10 ketones, 2 aldehydes, 4 terpenes, and 3 hydrocarbons were detected. Among them, the dominant groups were carboxylic acid, esters, ketone, and alcs., resp. Octanoic and hexanoic acids have been found to be the most typical carboxylic acids in Tulum cheeses. The predominant esters were Et acetate and Me decanoate. Some other notable volatile components were 2-butanone, isoamyl alc., and benzaldehyde. For all sensorial characteristics except odor, ripening time was statistically significant and the highest scores were obtained on the 90th day of the ripening.

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, Related Products of esters-buliding-blocks.

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

Demirci, Sumeyye published the artcileVolatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening, Category: esters-buliding-blocks, the main research area is skinbag Tulum cheeses ripening volatile sensory evaluation Turkey.

Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation was performed on the 90th and 180th days of the ripening. According to the results of volatile component anal., 12 carboxylic acids, 9 alcs., 16 esters, 10 ketones, 2 aldehydes, 4 terpenes, and 3 hydrocarbons were detected. Among them, the dominant groups were carboxylic acid, esters, ketone, and alcs., resp. Octanoic and hexanoic acids have been found to be the most typical carboxylic acids in Tulum cheeses. The predominant esters were Et acetate and Me decanoate. Some other notable volatile components were 2-butanone, isoamyl alc., and benzaldehyde. For all sensorial characteristics except odor, ripening time was statistically significant and the highest scores were obtained on the 90th day of the ripening.

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, Category: esters-buliding-blocks.

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

Demirci, Sumeyye published the artcileVolatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening, Application In Synthesis of 110-42-9, the main research area is skinbag Tulum cheeses ripening volatile sensory evaluation Turkey.

Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation was performed on the 90th and 180th days of the ripening. According to the results of volatile component anal., 12 carboxylic acids, 9 alcs., 16 esters, 10 ketones, 2 aldehydes, 4 terpenes, and 3 hydrocarbons were detected. Among them, the dominant groups were carboxylic acid, esters, ketone, and alcs., resp. Octanoic and hexanoic acids have been found to be the most typical carboxylic acids in Tulum cheeses. The predominant esters were Et acetate and Me decanoate. Some other notable volatile components were 2-butanone, isoamyl alc., and benzaldehyde. For all sensorial characteristics except odor, ripening time was statistically significant and the highest scores were obtained on the 90th day of the ripening.

European Food Research and Technology 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, Application In Synthesis of 110-42-9.

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

Demirci, Sumeyye published the artcileVolatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening, HPLC of Formula: 111-11-5, the main research area is skinbag Tulum cheeses ripening volatile sensory evaluation Turkey.

Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation was performed on the 90th and 180th days of the ripening. According to the results of volatile component anal., 12 carboxylic acids, 9 alcs., 16 esters, 10 ketones, 2 aldehydes, 4 terpenes, and 3 hydrocarbons were detected. Among them, the dominant groups were carboxylic acid, esters, ketone, and alcs., resp. Octanoic and hexanoic acids have been found to be the most typical carboxylic acids in Tulum cheeses. The predominant esters were Et acetate and Me decanoate. Some other notable volatile components were 2-butanone, isoamyl alc., and benzaldehyde. For all sensorial characteristics except odor, ripening time was statistically significant and the highest scores were obtained on the 90th day of the ripening.

European Food Research and Technology 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, HPLC of Formula: 111-11-5.

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

Nidiry, Eugene Sebastian J. published the artcileTherapeutic indices of some antifungal organic compounds, Computed Properties of 140-11-4, the main research area is antifungal agent.

The objective of the study was to evaluate the therapeutic indexes (TIs) some antifungal organic compounds and to compare their safety. TIs of 55 organic compounds were evaluated by dividing their mammalian toxicity values given as median LDs ([mg/kg] rat, oral) collected from literature by exptl. determined fungitoxicity values evaluated as median effective concentration (EC50 [mg/L]) for the mycelial growth inhibition of Colletotrichum gloeosporioides on potato dextrose agar medium. Large variations in TIs are observed in different classes of compounds, namely, alcs., carboxylic acids, phenols, esters, and aldehydes. The relationship between carbon chain length of saturated monohydric alcs. and mammalian toxicity shows that toxicity increases from chain length 1 to 5, declines from 5 to 6, increases from 6 to 7, and steadily declines from 7 to 10. Thus, the relationship is by and large parabolic. The relationship between carbon chain length and molar antifungal activity is also parabolic. In spite of this, large differences are found in TIs making 1-decanol (TI = 42.1) a very safe antifungal compound and 1-pentanol (TI = 0.17) a hazardous antifungal compound This is because mammalian toxicity reaches a maximum around carbon chain length of 5, while in the case of antifungal activity, it reaches a maximum around carbon chain length of 10. Among the 55 compounds, whose TIs were evaluated, some compounds with high TIs (>10) which can be considered safe as antifungal compounds are citronellol, geraniol, 1-decanol, 1-octanol, Ph acetaldehyde, Me anthranilate, 1-naphthol, 2-naphthol, and propionic acid. Some compounds with low TIs (<0.50) which can be considered hazardous as antifungal compounds are resorcinol, hydroquinone, oxalic acid, and acetyl acetone. Asian Journal of Pharmaceutical and Clinical Research 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, Computed Properties of 140-11-4.

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

Joran, Alexis published the artcileMultiparametric Approach to Interactions between Saccharomyces cerevisiae and Lachancea thermotolerans during Fermentation, Category: esters-buliding-blocks, 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). 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

Liu, Xuan published the artcileCultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS, Related Products of esters-buliding-blocks, the main research area is cloudy apple juice aroma profile China.

Aroma profiles of cloudy apple juices from substandard apple with different cultivars were investigated by headspace solid phase micro-extraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). 38 volatile compounds (including esters, alcs., acids, aldehydes, terpenes, etc.) were identified. 30 Cloudy apple juices samples of 5 cultivars in China were characterized and classified by different chemometric anal. based on volatile compounds Discrimination models were established based on volatile profiles of cloudy apple juices by chemometric techniques including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA) and stepwise linear discriminant anal. (SLDA). Satisfactory discriminations were achieved by SLDA based on volatile compounds according to cultivar with prediction accuracy of 93.3%. The results suggested that SLDA could be used to discriminate substandard cloudy apple juices based on the volatile compounds The obtained results could also provide data basis for selecting substandard apple fruits of different cultivars for juice production with better aroma profile.

LWT–Food Science and Technology 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, Related Products of esters-buliding-blocks.

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

Yan, Dan published the artcileInsights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus x domestica), Name: Ethyl octanoate, the main research area is Malus flavor aroma sesquiterpenoid aldehyde ester; (E)-2-hexenal (PubChem CID: 5281168); 1,3-Octanediol (PubChem CID: 90927); 2-Methyl-butanol (PubChem CID: 8723); Aroma extract dilution analysis (AEDA); Aroma profiles; Butanol (PubChem CID: 263); Characteristic aroma; Gas chromatography–olfactometry (GC–O); Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); Hexyl 2-methylbutyrate (PubChem CID: 24838); Omission test; Sensory analysis; α-Farnesene (PubChem CID: 5281516); ‘Honeycrisp’ (Malus × domestica Borkh).

‘Honeycrisp’ is a popular apple cultivar because of its superior appearance and flavor. We investigated its aroma profiles and characteristic aroma. Whereas the aroma profiles of developing fruits were dominated by aldehydes, postharvest fruit accumulated abundant esters, alcs., and sesquiterpenoids. Most of these components showed maxima at the fruit’s climacteric peak. There were more types and higher contents of sesquiterpenoids, aldehydes, and esters in the fruit skin than in the pulp, while alc. contents and types were comparable between the pulp and skin. Aroma extract dilution and gas chromatog.-olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in ‘Honeycrisp’ apple. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcs., aldehydes, and α-farnesene are essential for its background aroma notes.

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, Name: Ethyl octanoate.

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

Yan, Dan published the artcileInsights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus x domestica), Recommanded Product: Benzyl acetate, the main research area is Malus flavor aroma sesquiterpenoid aldehyde ester; (E)-2-hexenal (PubChem CID: 5281168); 1,3-Octanediol (PubChem CID: 90927); 2-Methyl-butanol (PubChem CID: 8723); Aroma extract dilution analysis (AEDA); Aroma profiles; Butanol (PubChem CID: 263); Characteristic aroma; Gas chromatography–olfactometry (GC–O); Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); Hexyl 2-methylbutyrate (PubChem CID: 24838); Omission test; Sensory analysis; α-Farnesene (PubChem CID: 5281516); ‘Honeycrisp’ (Malus × domestica Borkh).

‘Honeycrisp’ is a popular apple cultivar because of its superior appearance and flavor. We investigated its aroma profiles and characteristic aroma. Whereas the aroma profiles of developing fruits were dominated by aldehydes, postharvest fruit accumulated abundant esters, alcs., and sesquiterpenoids. Most of these components showed maxima at the fruit’s climacteric peak. There were more types and higher contents of sesquiterpenoids, aldehydes, and esters in the fruit skin than in the pulp, while alc. contents and types were comparable between the pulp and skin. Aroma extract dilution and gas chromatog.-olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in ‘Honeycrisp’ apple. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcs., aldehydes, and α-farnesene are essential for its background aroma notes.

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

Lin, Xue published the artcileEvaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains, Formula: C10H20O2, the main research area is Saccharomyces Syzygium wine fermentation volatile profile; Fermentation; Fruit wine; Saccharomyces cerevisiae; Volatile compound; Wax apple.

The effect of four com. Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcs. and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, resp., could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds

Food Science and 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, Formula: C10H20O2.

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