Tag: M.W=150-200

Riley, Samuel published the artcileVolatile profiles of commercial vetch prepared via different processing methods, Application In Synthesis of 106-32-1, the main research area is Vicia volatile drought tolerance dietary protein; Aroma; Fermentation; Natto; Rhizopus; Tempeh; Vetch; Vicia sativa; Vicia villosa.

Vicia sativa (Common Vetch) is currently an underutilized leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatog.-mass spectrometry (SPME GC-MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation 2-pentyl furan, benzyl alc., benzaldehyde, 1-octen-3-ol and 1-hexanol were found to be characteristic aroma compounds of V. sativa. Anal. of a V. sativa landrace demonstrated significant intraspecies variation in volatile abundance, three-fold that of com. varieties. Both natto and tempeh fermentation produced significant quantities of alcs., esters, and carboxylic acids with specifically natto generating significant pyrazines. Concentrations of 1-octen-3-ol significantly decreased after tempeh fermentation indicating its potential to reduce documented off flavor generating volatiles within V. sativa.

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, Application In Synthesis of 106-32-1.

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

Hu, Yingying published the artcileQuality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus, SDS of cas: 123-29-5, the main research area is Staphylococcus lactic acid bacteria dry sausage quality flavor China.

Pediococcus pentosaceus (Pp), Lactobacillus curvatus (Lc), Lactobacillus sakei (Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality characteristics and flavor formation in Harbin dry sausage. The inoculation of dry sausages with bacterial strains, especially mixed strains (Pp + Sx + Lc and Pp + Sx + Ls), significantly decreased the moisture content and water activity. Compared with the sausages inoculated with a single strain and non-inoculated, those inoculated with mixed strains had shorter transverse relaxation time T21 that represents the immobilized water (P < 0.05) after a nine-day fermentation The texture profile anal. showed that inoculation with bacterial strains increased the hardness and springiness of sausages. The sausages inoculated with mixed strains showed higher a*-values (P < 0.05). Furthermore, the percentages of some aldehydes, ketones, alcs., acids and esters in the sausage inoculated with Pp + Sx + Lc were significant higher than that in control sausages (P < 0.05), which may be derived from carbohydrate catabolism (such as 3-hydroxy-2-butanone), amino acid metabolism (such as 3-phenylpropanol, 2,3-butanediol, phenylethyl alc., 2-methyl-propanal, 2-methyl-butanal and 3-methyl-butanal), β-lipid oxidation (such as 2-pentanone, 2-heptanone and 2-nonanone) and esterification (such as Et esters). LWT--Food Science 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, SDS of cas: 123-29-5.

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

Hu, Yingying published the artcileQuality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus, Recommanded Product: Ethyl octanoate, the main research area is Staphylococcus lactic acid bacteria dry sausage quality flavor China.

Pediococcus pentosaceus (Pp), Lactobacillus curvatus (Lc), Lactobacillus sakei (Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality characteristics and flavor formation in Harbin dry sausage. The inoculation of dry sausages with bacterial strains, especially mixed strains (Pp + Sx + Lc and Pp + Sx + Ls), significantly decreased the moisture content and water activity. Compared with the sausages inoculated with a single strain and non-inoculated, those inoculated with mixed strains had shorter transverse relaxation time T21 that represents the immobilized water (P < 0.05) after a nine-day fermentation The texture profile anal. showed that inoculation with bacterial strains increased the hardness and springiness of sausages. The sausages inoculated with mixed strains showed higher a*-values (P < 0.05). Furthermore, the percentages of some aldehydes, ketones, alcs., acids and esters in the sausage inoculated with Pp + Sx + Lc were significant higher than that in control sausages (P < 0.05), which may be derived from carbohydrate catabolism (such as 3-hydroxy-2-butanone), amino acid metabolism (such as 3-phenylpropanol, 2,3-butanediol, phenylethyl alc., 2-methyl-propanal, 2-methyl-butanal and 3-methyl-butanal), β-lipid oxidation (such as 2-pentanone, 2-heptanone and 2-nonanone) and esterification (such as Et esters). 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, Recommanded Product: Ethyl octanoate.

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

Wang, J. published the artcileThe key aroma compounds and sensory characteristics of commercial Cheddar Cheeses, Synthetic Route of 106-32-1, the main research area is hexanal octenone aroma compound cheddar cheese; Cheddar cheese; odor activity value; partial least squares; principal component analysis.

To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity and from different countries, the flavor components of 25 imported com. Cheddar cheese samples in the China market were determined by gas chromatog.-mass spectrometry. The quality and quantity of 40 flavor compounds were analyzed by gas chromatog.-olfactometry among 71 aroma compounds determined by gas chromatog.-mass spectrometry. Combined with odor activity value calculation, principal component anal. (PCA) was conducted to analyze the relationship among 26 flavor compounds with odor activity values >1 and the maturity of Cheddar cheese. The PCA results showed significant differences between the group of mild Cheddar cheese and the groups of medium Cheddar cheese and mature Cheddar cheese, and no significant differences were observed between medium Cheddar cheese and mature Cheddar cheese. According to the results of PCA and consumers’ preference test, representative Cheddar cheese samples with different ripening times were selected for the flavor profile anal. Partial least squares regression anal. was conducted to obtain the relationship between sensory properties and flavor compounds of different Cheddar cheeses. Based on partial least squares regression anal., 1-octen-3-one, hexanal, acetic acid, 3-methylindole, and acetoin were pos. correlated with milky, sour, and yogurt of mild Cheddar cheese. Di-Me trisulfide, phenylacetaldehyde, Et caproate, octanoic acid, and furaneol and other compounds were pos. correlated with fruity, caramel, rancid, and nutty notes of the medium and mature Cheddar cheeses.

Journal of Dairy Science 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

Lee, Yee Eun published the artcileEffect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef, Name: Benzyl acetate, the main research area is Penicillium candidum nalgiovense dry aged beef; Dry aging; Mixed starter culture; Penicillium candidum; Penicillium nalgiovense; Starter culture.

This study was designed to investigate the effect of starter culture on the improvement of physicochem. and sensory properties of dry-aged beef. Penicillium nalgiovense and Penicillium candidum were used as single starter cultures and mixed suspensions (1:1) to determine the effect of mixed starter culture. Starter cultures were spray-inoculated on the surface of beef samples, and samples were dry-aged for 0, 7, 10, 14, and 21 days. Dry-aged samples were then analyzed for microbial population, physicochem. properties (pH, water content, and color), proteolytic activity on sarcoplasmic and myofibrillar proteins, and flavor compounds (free amino acids, nucleotides, and volatile compounds). The microbial activities of starter cultures affected the physicochem. traits and enhanced sensory quality. Penicillium candidum particularly influenced proteolytic activity and volatile compounds, whereas P. nalgiovense affected free amino acid and nucleotide content, with the most significant effect on day 7. Combination of the two strains resulted in different patterns when compared to the single strains. Therefore, the inoculation of mold starter cultures significantly affected the physicochem. properties and improved the sensory qualities of dry-aged beef, and the effect differed between single and mixed strains.

Food Microbiology 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

Bennato, Francesca published the artcileChemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed, Computed Properties of 111-11-5, the main research area is milk dairy product aromatic chem nutrition extruded linseed; Extruded Linseed; Fatty Acids; Ripened Goat Cheeses; Volatile Compounds.

This study aimed to evaluate the effect of dietary integration with extruded linseed (EL) on fatty acid (FA) and aromatic profile of goat cheese after 60 (T60) days of ripening. Thirty goats were divided in two groups. The control group (CG) was fed with conventional diet, whereas the exptl. group (EL+) was fed with conventional diet supplemented with 10% of EL. Milk samples were collected on 30 and 60 days of trial to determinate chem.-nutritional composition and FA profile. At the end of experiment, six cheese-making sessions (3 for each group) were carried out using a pooled milk sample obtained from the 15 goats of each group. At 60 days of c, cheeses were analyzed for chem.-nutritional composition, FA and aromatic profile. An increase in the milk production, protein, fat and lactose were evidenced in EL+ goats. A reduction of somatic cells was observed in EL+ compared with the CG. No variation was observed for urea, casein levels content in milk sam- ples, and no changes in protein and lipid content were found for cheeses in the two experi- mental groups. Dietary supplementation with EL modified the FA profile of milk. There was a decrease in saturated FM and an increase in polyunsaturated FM. Chem. composition of T60 cheese did not differ between the two groups but a different FA profile was observed In T60 cheese obtained from EL+ milk, an increase in short-chain FA and a decrease in me- dium and long-chain FA were observed The EL diet led to cheeses with butanoic add 2 times higher compared to CG cheeses.

Asian-Australasian Journal of Animal Sciences 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, Computed Properties of 111-11-5.

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

Zhao, Pengtao published the artcileEvolution of typical aromas and phenolic compounds of a red-fleshed apple throughout different fruit developmental periods in Xinjiang, China, Related Products of esters-buliding-blocks, the main research area is red fleshed apple ester aldehyde terpene odor fruit development; Accumulation; Bound form aroma; Free form aroma; Fruit developmental period; Red-fleshed apple.

Red-fleshed apple is attracting more and more attentions from both consumers and researchers thanks to its pleasant appearance and flavor. Accumulation and development of aromas of apple fruit are important factors to understand the fruit quality of a new cultivated variety. However, knowledge on the key aroma components development and accumulation of red-fleshed apple (Malus sieversii f. neidzwetzkyana(Dieck) Langenf) in Xinjiang through the fruit developmental periods is insufficient. In this paper, free and bound form aromas of a red-fleshed apple since young fruit period through expansion period and conversion period to ripen period were comparatively studied. We classified aroma substances according to the compound category (esters, aldehydes, alcs., terpenes, and aromatics), and to the odor types. The concentration of bound form aroma compounds were higher than that of free form throughout the 4 periods and showed different evolution trends. Among the 4 periods, the bound aroma was the most in the expansion period; and terpenoids showed the greatest potential to release free form aromas. Total aromas were found the lowest concentration in expansion period and the highest concentration in ripen period. The observations in this study will provide theor. support for the research of typical aroma formation regularity of red-fleshed apple, and guide for the aroma enhancement regulation.

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, Related Products of esters-buliding-blocks.

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

Gasinski, Alan published the artcileMalting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties, Related Products of esters-buliding-blocks, the main research area is naked covered oat volatile compound antioxidant malting.

Grains from four naked oat varieties (Amant, Maczo, Polar and Siwek) and one covered oat variety (Kozak) grown with three different nitrogen fertilization regimes were malted in a laboratory setting using specifications typical for barley malt production (45% moisture content, temperature of germination equal to 15 °C, germination time equal to 120 h). The goal was to determine, whether malting process could be used to improve pro-health properties and aroma of the covered oat and naked oat grain. Malting increased concentration of phenolic compounds (from 44.92 to 64.39 mg GAE per 100 g of grain to 158.06-393.69 mg GAE per 100 g of malt) and increased the antioxidative potential of grains (analyzed by ABTS, DPPH and FRAP assays) by 200-300%. Malting also had an effect on the changes in composition of volatile compounds: the HS-SPME-GC-MS detected 23 compounds in grain samples and 34 compounds were detected in malt samples. The total concentration of volatiles in malts was significantly higher (1659.70-39708.33 ng per 100 g) than in grain samples (882.45-2098.74 ng per 100 g). Malting mostly increased concentration of aldehydes, such as nonanal, decanal and undecanal and pyrazines, such as trimethyl- and tetramethylpyrazine in the acquired malts.

Journal of Cereal Science 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, Related Products of esters-buliding-blocks.

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

Gschaedler, Anne published the artcileUse of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation, Product Details of C10H20O2, the main research area is cider non Saccharomyces fermentation nutrient volatile compound; Cider; Micronutrients; Non-Saccharomyces; Volatile compounds.

The isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia membranaefaciens, P. kluyveri and Zygosaccharomyces rouxii. A series of fermentations were developed at laboratory level, using each species individually and it was observed that only S. cerevisiae was able to finish the process. K. marxianus consumed less than 50% of the sugars; P. kluyveri and Z. rouxii consumed less than 70% and P. membranaefaciens consumed more than 90% but the yield (ethanol produced for sugar consumed (YP/S)) was 0.39. Nevertheless, the addition of magnesium, zinc and nitrogen increased the fermentative capacity of almost all species: K. marxianus, Z. rouxii and P. kluyveri, showed an increase in ethanol production when nutrients were added, obtaining more than 80 g/L of ethanol, and showing that those nutrients are necessary to complete the fermentation This work describes the potential use of different non-Saccharomyces species to carry out fermentation of apple juice and highlights the importance of certain nutrients to enable an efficient alc. fermentation and the generation of desirable volatile compounds for cider production

International Journal of 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, Product Details of C10H20O2.

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

Wei, Jianping published the artcileAssessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations, Product Details of C10H20O2, the main research area is Pichia Hanseniaspora Torulaspora sensory property cider fermentation; 2-methylbutanol (PubChem CID: 8723); 2-methylbutyl acetate (PubChem CID: 12209); 3-methylbutyl acetate (PubChem CID: 31276); Cider; DL-malic acid (PubChem CID: 525); Glycerol (PubChem CID: 753); Hanseniaspora vineae; Partial least squares regression; Pichia kluyveri; Simultaneous fermentation; chlorogenic acid (PubChem CID: 1794427); ethyl octanoate (PubChem CID: 7799); phenylethyl alcohol (PubChem CID: 6054); β-damascenone (PubChem CID: 5366074); β-phenethyl acetate (PubChem CID: 7654).

This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation Chem. composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and Et esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, Et hexanoate, Et octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) anal. revealed that acetate esters contributed pos. to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production

International Journal of 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, Product Details of C10H20O2.

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