Tag: M.W=150-200

De Flaviis, Riccardo published the artcileVolatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study, Computed Properties of 123-29-5, the main research area is volatile blanche wheat craft beer; Aroma profile; GC–MS; Landrace; Multivariate analysis; PLS-DA; SPME; Volatile organic compounds; Wheat craft beer.

The aroma of craft beers is recognized to affect their overall acceptability and drinkability. Raw materials can affect the volatile organic compounds (VOCs) of beers and their aroma. The VOCs profile of wheat craft beers produced with wheat (Triticum aestivum, L.) of different origin (variety and cultivation site) in increasing concentration was analyzed. PLS2 anal. evidenced that wheat concentration is the main factor affecting VOCs profile, while the effect of variety (Vittorio and Solina) and altitude of cultivation (70, 500 and 1,200 m a.s.l.) on VOCs variance was lower. PLS-DA permitted to differentiate beers obtained with the two varieties for their VOCs profile: 2-Ethylhexanol, a cultivar specific indicator, was found in beers made with Solina.

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, Computed Properties of 123-29-5.

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

Ceccaroni, Dayana published the artcileSpecialty rice malt optimization and improvement of rice malt beer aspect and aroma, COA of Formula: C10H20O2, the main research area is Oryza specialty malt beer aroma.

Although brewing beer with cereals other than barley malt is an established trend, producing a tasty product in this manner represents an ongoing research challenge. Rice malt beer represents a gluten-free beverage for individuals with celiac disease. Previous research on rice malt beer has shown a notably flat sensory profile and a low pale color. The use of special rice malts could be a means of enhancing the flavor, taste, color and body of a rice malt beer. To the best of our knowledge, no research has been performed on the use of rice for the production of specialty malts. An exptl. study to obtain two different types of special rice malt, namely, caramelized and dark, was conducted. Quality attributes of the obtained malts were determined A top fermented beer from pale rice malt and special rice malts was produced and analyzed to evaluate the sensorial properties. The resulting beer displayed a malted profile and an amber color. The use of the special rice malts enhanced the flavor and the color, in addition to the stability and the nutritional value, of the beer, thanks to their high polyphenol content and their good antioxidant capacity.

LWT–Food Science 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, COA of Formula: C10H20O2.

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

Alves, Vera published the artcileBeer volatile fingerprinting at different brewing steps, HPLC of Formula: 106-32-1, 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). 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

Li, Shan published the artcileImpact of NSLAB on Kazakh cheese flavor, Category: esters-buliding-blocks, the main research area is Pediococcus Staphylococcus Lactobacillus Kazakh cheese flavor; Fermented dairy products; Flavor compounds; Flavor quality; Kazakh; Non-starter lactic acid bacteria; Ripening.

Xinjiang is a multiethnic region of China. Traditionally, most ethnic minorities are known to produce and consume cheese. Nomadic people have been reported to use lactic acid bacteria (LAB) for decades to produce fermented dairy products as part of a balanced diet. Non-starter LAB (NSLAB) contribute to different degrees of ripening, depending on the cheese variety. In the present study, we screened three types of NSLAB with good proteolysis and autolytic abilities from traditional Kazakh cheese: Pediococcus acidilactici R3-5, Staphylococcus epidermidis R4-2, and Lactobacillus rhamnosus R9-6. A control (no NSLAB) was also included, resulting in four distinct types of cheese samples. We used gas chromatog.-mass spectrometry and the electronic nose system to identify volatile compounds and analyze the effect of NSLAB on cheese flavor at the ripening stage. The physicochem. indicators changed significantly during the ripening of Kazakh cheese. Compared with the control, the protein content, free fatty acid content, pH, flavor compounds, and odor profiles of the test cheeses were significantly different. The major chem. differences among cheeses were the synthesis of some key volatile components (Et caprylate, Et caprate, myristyl carbonate, capric acid, caprylic acid, nonanal, and benzyl alc.). NSLAB can be used as an adjunct starter to make Kazakh cheese and the use of NSLAB affected the cheese flavor quality pos.

Food Research International 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

Fan, Xiaojing published the artcileCharacterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS, Computed Properties of 123-29-5, the main research area is sorghum volatile compound GC MS IMS; GC-IMS; GC-MS; Odor-active value; Sorghum; Volatile compound.

The current study applied both GC-MS and GC-IMS for characterizing volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that ester compounds were abundant in six raw samples. Among these esters, the content of hexadecanoic acid Et ester was highest in all of the raw samples. Compound 3-octanone only existed in Apollo, Bazley and Liberty, and 2-undecanone was found to be in MR43. Result of GC-IMS showed that signals of benzaldehyde, 2,3-butanedione were generally noted in six raw samples. In general, The Apollo and Buster had more volatile compounds, followed by Bazley and Liberty. In contrast, MR43 and G44 had least volatile compounds For cooked sorghums, more fatty aldehydes are formed compared to its corresponding raw sample, in which current data indicated that 40 volatile compounds were identified by GC-MS, and 11 of them were identified as the key aroma compounds More important, variation in the compounds of hexanal, heptanal, octanal, 2-heptenal, nonanal, trans- 2-octenal, benzeneaceldehyde, (E)-2-nonenal, 1-octen-3-ol, 1-pentanol, 2-methoxy-4-vinylphenol and 2-pentylfuran might be applied for explaining the aroma characteristics among six sorghum cultivars. Result of GC-IMS showed that 26 volatile compounds but not in results from GC-MS detection, indicating advantage of methodol. combination for a better understanding impact of cultivars and cooking on volatile characteristics of sorghums.

Food Research International 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, Computed Properties of 123-29-5.

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

Fan, Xiaojing published the artcileCharacterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS, Name: Ethyl octanoate, the main research area is sorghum volatile compound GC MS IMS; GC-IMS; GC-MS; Odor-active value; Sorghum; Volatile compound.

The current study applied both GC-MS and GC-IMS for characterizing volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that ester compounds were abundant in six raw samples. Among these esters, the content of hexadecanoic acid Et ester was highest in all of the raw samples. Compound 3-octanone only existed in Apollo, Bazley and Liberty, and 2-undecanone was found to be in MR43. Result of GC-IMS showed that signals of benzaldehyde, 2,3-butanedione were generally noted in six raw samples. In general, The Apollo and Buster had more volatile compounds, followed by Bazley and Liberty. In contrast, MR43 and G44 had least volatile compounds For cooked sorghums, more fatty aldehydes are formed compared to its corresponding raw sample, in which current data indicated that 40 volatile compounds were identified by GC-MS, and 11 of them were identified as the key aroma compounds More important, variation in the compounds of hexanal, heptanal, octanal, 2-heptenal, nonanal, trans- 2-octenal, benzeneaceldehyde, (E)-2-nonenal, 1-octen-3-ol, 1-pentanol, 2-methoxy-4-vinylphenol and 2-pentylfuran might be applied for explaining the aroma characteristics among six sorghum cultivars. Result of GC-IMS showed that 26 volatile compounds but not in results from GC-MS detection, indicating advantage of methodol. combination for a better understanding impact of cultivars and cooking on volatile characteristics of sorghums.

Food Research International 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

North, Megan K. published the artcileThe effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage, Synthetic Route of 111-11-5, the main research area is meat chilled storage volatile profile quercetin shelf life diet; Aromatics; Flavonoid; Microbial spoilage; New Zealand White; Oxidation; Shelf-life.

Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 wk). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Color, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discoloration seemed delayed. The volatile profile was dominated by esters, alcs. and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms.

Meat Science 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

Wen, Rongxin published the artcileFungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation, SDS of cas: 123-29-5, the main research area is harbin dry sausage volatile compound fermentation fungal community; Correlation analysis; Fermentation; Fungal community; Harbin dry sausage; Volatile compound.

This study investigated the fungal community succession and volatile compound dynamics of Harbin dry sausage during a twelve-day fermentation using high-throughput internal transcribed spacer amplicon sequencing and headspace solid-phase microextraction gas chromatog.-mass spectrometry. Aspergillus pseudoglaucus was found to be the primary species in the sausages during fermentation, whereas Lasiodiplodia theobromae, Alternaria alternata, Aspergillus caesiellus, and Trichosporon asahii were also prevalent. Addnl., a total of 72 volatile compounds were identified in the dry sausages, of which 24 key compounds (odor activity value > 1) dominated flavor development, including 3 aldehydes, 1 ketone, 4 alcs., 9 esters, 4 alkenes, and 3 other compounds Furthermore, correlation anal. suggested that most of the core fungi were pos. correlated with the key volatile compounds, particularly A. pseudoglaucus, Aspergillus gracilis, Trichosporon caseorum, Debaryomyces hansenii, and T. asahii. Our findings provide novel insights into the fungal ecol. and flavor development of Harbin dry sausages.

Food Microbiology 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, SDS of cas: 123-29-5.

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

Wen, Rongxin published the artcileFungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation, Safety of Ethyl octanoate, the main research area is harbin dry sausage volatile compound fermentation fungal community; Correlation analysis; Fermentation; Fungal community; Harbin dry sausage; Volatile compound.

This study investigated the fungal community succession and volatile compound dynamics of Harbin dry sausage during a twelve-day fermentation using high-throughput internal transcribed spacer amplicon sequencing and headspace solid-phase microextraction gas chromatog.-mass spectrometry. Aspergillus pseudoglaucus was found to be the primary species in the sausages during fermentation, whereas Lasiodiplodia theobromae, Alternaria alternata, Aspergillus caesiellus, and Trichosporon asahii were also prevalent. Addnl., a total of 72 volatile compounds were identified in the dry sausages, of which 24 key compounds (odor activity value > 1) dominated flavor development, including 3 aldehydes, 1 ketone, 4 alcs., 9 esters, 4 alkenes, and 3 other compounds Furthermore, correlation anal. suggested that most of the core fungi were pos. correlated with the key volatile compounds, particularly A. pseudoglaucus, Aspergillus gracilis, Trichosporon caseorum, Debaryomyces hansenii, and T. asahii. Our findings provide novel insights into the fungal ecol. and flavor development of Harbin dry sausages.

Food Microbiology 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

Zhang, Rong published the artcileEffect of PLA/PBAT antibacterial film on storage quality of passion fruit during the shelf-life, Safety of Benzyl acetate, the main research area is Passiflora fruit shelf life PLA PBAT antibacterial blend film; PLA/PBAT antibacterial films; passion fruit; storage quality.

In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20°C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food.

Molecules 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, Safety of Benzyl acetate.

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