Tag: M.W=150-200

Mislata, A. M. published the artcileInfluence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines, SDS of cas: 106-32-1, the main research area is Rioja red wine quality oxidation aromatic sensory profile.

Abstract: Rioja is one of the most important Spanish wine regions, and commonly produces wines with good aging potential. The quality of Rioja aged wines is well appreciated by tasters and consumers in the international wine market. In this study, the influence of the aromatic composition and oxidation on their sensory profile of different high-quality long-aged wines produced in Rioja was evaluated. The aromatic compounds that can participate actively on the aromatic profile of this type of wines have been identified. In this way, 3-methyl-2,4-nonanedione and 2-phenylacetaldehyde were the most sensory active compounds At lesser extent, 3-methylbutanal, (E)-2-nonenal, and (E)-2-octenal were also important volatile compounds in this type of wines. Surprisingly, sotolon was only detected as active compounds in the oldest wines with lower price. Contrary, methional mainly appeared as active compound in the youngest samples of wines with higher price. 2-methylpropanal was a non-active compound in wines correctly aged and stored. This work contributes to an improved understanding about the key odorants in Rioja high-quality old wines.

European Food Research and Technology published new progress about Acetates 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

Rakhmanova, Aizhan published the artcileIsolation and identification of microorganisms from Kazakhstan koumiss and their application to cow milk, HPLC of Formula: 106-32-1, the main research area is cow milk Kazakhstan koumiss microorganism isolation; fermentation; flavor compound; koumiss; microorganism; optimization.

Koumiss is a type of famous fermented mare milk and considered an important nutritious beverage in central Asian countries. However, the production of koumiss cannot meet public demand in the market due to availability of mare milk. In the present study, 52 lactic acid bacteria and 20 yeast strains from traditional homemade Kazakhstan koumiss were isolated and identified. The isolates were used in a trial that included fermented cow milk, and the flavor profiles, color, and taste to determine their contribution in the co-fermentation of cow milk. Based on the sensory evaluation, KZLAB13 and KZY10 strains were selected as the best cofermentation combinations. The optimal fermentation conditions were confirmed as the ratio of the starter culture 2.4:1.6% (vol/vol) KZLAB13 strain to KZY10 strain and a temperature of 36°C for 16 h using response surface methodol. After evaluating the quality of the optimized cow-milk koumiss compared with the Kazakhstan koumiss, results suggested that cow milk fermented by these 2 strains possessed a promising taste, flavor, and physicochem. and rheol. properties. Altogether, our results showed that cow milk fermented with a combination of KZLAB13 and KZY10 strains can simulate the taste, flavor, and quality of traditional koumiss. Our study provided a novel alternative to mare-milk koumiss and could be used in dairy programs to fulfill the needs of people.

Journal of Dairy Science published new progress about 16S rRNA 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

Nikolaou, Anastasios published the artcileHigh-temperature semi-dry and sweet low alcohol wine-making using immobilized kefir culture, COA of Formula: C10H20O2, the main research area is high temperature dry sweet alc wine immobilized kefir culture.

Low alc. wines (=10.5% volume) represent novel wine products steadily gaining the com. market interest. Considering the technol. advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature winemaking in regions with tropical climate or hot summer periods, the aim of the present study was to assess the fermentation efficiency of both wet and freeze-dried immobilized kefir culture on natural supports in low alc. wine production at high temperatures (>30°C). Immobilized kefir culture was evaluated and compared to free cells in repeated batch fermentations for 3 mo, indicating high operational stability, and found suitable for simultaneous alc. and malolactic low alc. wine fermentation at temperatures up to 45°C. High ethanol productivity [up to 55.3 g/(Ld)] and malic acid conversion rates (up to 71.6%), which could be adopted by the industrial sector, were recorded. Principal Component Anal. (PCA) revealed that the state of the cells rather than the nature of kefir culture affected significantly the content of minor volatiles determined by Head Space Solid-Phase Microextraction (HS-SPME) Gas Chromatog.-Mass Spectrometry (GC/MS) anal. Notably, all new products were of high quality and approved by the sensory panel. The results suggested a high industrial potential of the proposed technol. in semi-dry low alc. wine-making at 37°C and in developing novel wine products with a sweet (liquoreux) character at 45°C.

Fermentation published new progress about 16S rRNA 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

Yan, Bowen published the artcileMicrobial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread, HPLC of Formula: 106-32-1, the main research area is jiaozi type I sourdough microbial diversity steamed bread China.

The aim of this work was to investigate the microbial diversity of jiaozi (n = 7) and type I sourdoughs (n = 8) by culture-dependent and culture-independent anal. and explore the effect of these starter cultures on the generation of volatiles in steamed breads. Both starter cultures significantly varied in terms of their pH, TTA and moisture content (P < 0.001); however, no significant difference in cell d. of presumptive lactic acid bacteria (LAB) and yeast (P > 0.05) was found. The culture-dependent and culture-independent approaches revealed that Weissella cibaria and Lactobacillus sanfranciscensis were predominant in the microbiota of jiaozi and type I sourdoughs, resp. Saccharomyces cerevisiae and Candida humilis were the most common yeast species in all samples. A total of 36 volatile compounds were detected in all steamed breads. The products fermented with jiaozi had a relative high concentration of volatiles synthesized by amino acid metabolism However, products fermented with type I sourdough were dominated by acids, furans, aldehydes and their corresponding alcs. The principal component anal. distinguished the two starter cultures, based on the abundance of bacterial species as well as the total volatile composition of their resp. steamed breads. We conclude that the production of volatile compounds strongly correlated with the microbiota involved in fermentation

LWT–Food Science and Technology published new progress about 16S rRNA 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

Yuan, Yu-Han published the artcileChanges of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions, HPLC of Formula: 123-29-5, the main research area is volatile compound spoilage white Hypsizygus marmoreus different storage condition.

The succession of bacterial communities and changes of volatile components throughout the storage of white Hypsizygus marmoreus (white H.marmoreus) were investigated. The results showed that the microbial communities were mainly composed of Proteobacteria and Firmicutes at 4°C and 25°C, with Serratia, Pediococcus, Enterococcus, Pseudomonas and Stenotrophomonas as the dominant genera. Serratia could be detected during the whole period of storage, and the relative abundance increased with increasing time. It indicated that Serratia might be one of the main spoilage bacteria for white H.marmoreus spoilage. Pseudomonas and Stenotrophomonas had a sharp increasing trend during the late storage period, indicating they might be a potential factor for spoilage. The volatile components of white H.marmoreus were mainly composed of ketones, aldehydes, alcs. and esters, among which 3-octanone was the main component. Correlation anal. showed that Serratia was neg. correlated with 16 volatile compounds, and also suggested that Serratia might play an important role in inhibiting the production of 16 volatile compounds The results would provide a theor. basis for studying the microbial dynamics and the changes of volatile compounds of white H.marmoreus during storage to control the spoilage of edible fungi.

LWT–Food Science and Technology published new progress about 16S rRNA 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

Yuan, Yu-Han published the artcileChanges of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions, Synthetic Route of 106-32-1, the main research area is volatile compound spoilage white Hypsizygus marmoreus different storage condition.

The succession of bacterial communities and changes of volatile components throughout the storage of white Hypsizygus marmoreus (white H.marmoreus) were investigated. The results showed that the microbial communities were mainly composed of Proteobacteria and Firmicutes at 4°C and 25°C, with Serratia, Pediococcus, Enterococcus, Pseudomonas and Stenotrophomonas as the dominant genera. Serratia could be detected during the whole period of storage, and the relative abundance increased with increasing time. It indicated that Serratia might be one of the main spoilage bacteria for white H.marmoreus spoilage. Pseudomonas and Stenotrophomonas had a sharp increasing trend during the late storage period, indicating they might be a potential factor for spoilage. The volatile components of white H.marmoreus were mainly composed of ketones, aldehydes, alcs. and esters, among which 3-octanone was the main component. Correlation anal. showed that Serratia was neg. correlated with 16 volatile compounds, and also suggested that Serratia might play an important role in inhibiting the production of 16 volatile compounds The results would provide a theor. basis for studying the microbial dynamics and the changes of volatile compounds of white H.marmoreus during storage to control the spoilage of edible fungi.

LWT–Food Science and Technology published new progress about 16S rRNA 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

Wu, Wei published the artcileExploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu, Synthetic Route of 106-32-1, the main research area is microbiota flavor compound fermentation phase sufu; bacterial community; co-occurring network; core microbiota; flavor components; sufu.

Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochem. factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing. The results showed that the fermentation process of sufu could be divided into early and late stages. The early stage was critical for flavor development. Seven microbiota were screened based on their abundance, microbial relevance, and flavor production capacity. Five microbes were screened in the early stage: Pseudomonas, Tetragenococcus, Lysinibacillus, Pantoea, and Burkholderia-Caballeronia-Paraburkholderia. Three microbes were screened in the late stage: Exiguobacterium, Bacillus, and Pseudomonas. Their metabolic profiles were predicted. The results provided a reference for the selection of enriched bacterial genera in the fermentation process and controlling applicable process conditions to improve the flavor of sufu.

Molecules published new progress about 16S rRNA 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

Gao, Jiangjing published the artcileConstructing simplified microbial consortia to improve the key flavor compounds during strong aroma-type Baijiu fermentation, Product Details of C10H20O2, the main research area is Baijiu fermentation flavor compound microbial consortia; Caproate; Ester formation; Simplified consortium; Top-down strategy.

The ester compounds play key roles in maintaining the sensory characteristics of alc. beverages. For strong aroma-type Baijiu fermentation, the volatile acids from pit mud microbes are key precursors for ester synthesis. However, the volatile acids can only be efficiently synthesized by the pit mud microbes in grains which attaches to pit mud. Elevating the ester contents in the upper layer’s fermented grains is vital to improve the quality of raw liquor. In this study, we applied top-down strategy and aim to simplify and obtain pit mud microbial consortia to efficiently produce caproate but not off-flavor compounds The simplified consortia with Caproiciproducens spp. as dominant species can use unsterilized fermentation water as sole substrate for caproate production, and stable caproate production was achieved by inoculating these simplified consortia in scaling-up fermentation The fermented broth was then applied to facilitate the fermentation of upper layer’s grains to prompt ester synthesis. Finally, the contents of variety esters such as Et caproate, Et pentanoate and Et octanoate were markedly increased. Together, this study demonstrates that constructing simplified microbial consortia containing key flavor-producing species is feasible to improve the flavor quality of spontaneously fermented foods.

International Journal of Food Microbiology published new progress about 16S rRNA 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

De Pasquale, Ilaria published the artcileUse of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes, Recommanded Product: Methyl octanoate, the main research area is Pecorino Crotonese cheese mesophilic lactic acid bacteria starter culture; Non-starter lactic acid bacteria; Pecorino Crotonese; Ripening; Starter cultures; Volatile components.

The use of selected autochthonous mesophilic lactic acid bacteria as starter cultures was investigated according to the traditional protocol for making Pecorino Crotonose (PC). Leuconostoc mesenteroides subsp. mesenteroides 2A, Lactobacillus casei 23C and Lactobacillus plantarum 18C (Autochthonous Starter, AS1) and Leuc. mesenteroides subsp. mesenteroides 2A, and L. casei 25D and 16A (AS2) were isolated and identified from aged ewes’ milk PC cheeses, selected based on several enzymic activities, and used as starter cultures. As shown by the in vitro kinetic of acidification, selected starter cultures had suitable capabilities to acidify. The manufacture of PC cheeses was carried out at an industrial plant scale. A control cheese (CC) was also made, using com. starters consisting of mesophilic and thermophilic species. Ripening lasted 105 days at 10 °C. A poly-phasic approach was used to compare cheeses during manufacture and ripening, mainly based on pyrosequencing of the 16S rRNA targeting DNA, proteolysis and volatile component analyses. Compared to CC, both autochthonous starter cultures slightly affected the gross chem. composition of PC cheese. The cell d. of thermophilic starters of CC progressively decreased throughout ripening. Plate count and RAPD-PCR showed that the cell number of autochthonous lactobacilli cultures of PC cheeses, made with AS1 and AS2, was almost constant throughout ripening and abundantly higher than that observed in CC. As shown by culture-independent anal., the OTUs found during ripening varied depending on the manufacture with or without autochthonous starter cultures. The major chem. differences among cheeses were the concentration of free amino acids and the synthesis of some key volatile components (e.g., 2-methyl-1-propanol, 2-methyl-1-butanol, isobutyric, isovaleric, and isocaproic acids). Compared to CC, the use of AS1 pos. affected the overall cheese quality.

Food Research International published new progress about 16S rRNA 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, Recommanded Product: Methyl octanoate.

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

Liang, Jingjing published the artcileEffects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation, Synthetic Route of 106-32-1, the main research area is microbial community succession volatile profile biogenic amine sufu fermentation.

In this study, we investigated microbial community succession and the metabolite changes during 84 days of sufu ripening (a traditional fermented soybean product). Fifty bacteria and ninety-nine fungi were identified. Cyanobacteria that was found in raw material tofu (72.79%) gradually decreased, and the bacterial communities involved in sufu fermentation were predominantly of genera Acinetobacter, Enterococcus and Streptococcus. For fungi, over the post fermentation stage (7-84 days), the top two genera includes Aspergillus and Monascus, accounting for approx. 95% of the whole genera. Seventy-two volatile flavours and seven biogenic amines were detected. And the results showed that sufu may be harmful mainly due to histamine intoxication. Redundancy anal. between microbiota and biogenic amine revealed that bacteria have a stronger effect on biogenic amine (except for cadaverine) than fungi, and histamine was pos. correlated with Kurthia. Spearman′s correlation (|ρ| > 0.7) anal. showed significant correlation between microbial profile and dominant flavor compounds, Macrococcus and Streptococcus were pos. correlated with 12 flavor compounds These findings help understand the fermentation mechanism and provide useful guidelines about the screening of strains that produce desirable flavours for the production of high quality and safe sufu.

LWT–Food Science and Technology published new progress about 16S rRNA 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