Tag: M.W=150-200

Thompson-Witrick, Katherine A. published the artcileBicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds, HPLC of Formula: 106-32-1, the main research area is Brettanomyces beer volatile flavor compound bicarbonate.

Water chem. and the utilization of brewing salts such as gypsum, magnesium sulfate and bicarbonates, have been well documented for Saccharomyces cerevisiae, however, there has been limited published research on the impact bicarbonates have on Brettanomyces, especially in a brewing application. The objective of this project was to look at varying levels of added bicarbonates (0, 50, 75 and 100 mg/L) to identify correlations between bicarbonate content and the fermentation activity of Brettanomyces bruxellensis within beer. Two, 58.7 L brews with a target OG of 1.040 were brewed using a recirculating infusion mash system and mixed-together using a mash mixer to create one, 117.4 L batch to reduce variability. The batch was split into three, 37.9 L allotments and treated as triplicates. The beer was hopped to 20 IBUs using Bravo hops. Brettanomyces bruxellensis was propagated prior to being pitched at 1.2 million cells per degree Plato. After inoculation, the triplicates were stored at 21 °C until fermentation was completed. The reduction in gravity caused by the Brettanomyces was followed using a digital airlock and a benchtop densitometer. GC-MS was used for the anal. of the volatile compounds within the exptl. beers. Statistical anal. (p < 0.05) showed that there were significant differences between the fermentation activity, including flavor compound production, of the different batches brewed at different bicarbonate levels. The total concentration of volatiles ranged from 69.76 to 83.4 mg/L within the different beers. It was concluded that the varying levels of bicarbonates had an impact not only on the fermentation, but also on the volatile compounds Journal of the American Society of Brewing Chemists published new progress about Beer. 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

Tang, Ke published the artcileChemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains, COA of Formula: C9H18O2, the main research area is icewine volatile compound aroma fermentation.

The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatog.-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the anal. results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quant. descriptive anal. was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant anal. further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main com. yeasts.

Fermentation published new progress about Caramel (color). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Blackford, C. L. published the artcileExploring the influence of grape tissues on the concentration of wine volatile compounds, Product Details of C9H18O2, the main research area is volatile compound grape tissue skin seed wine flavor.

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm.

Australian Journal of Grape and Wine Research published new progress about Aromatic compounds 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, Product Details of C9H18O2.

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

Blackford, C. L. published the artcileExploring the influence of grape tissues on the concentration of wine volatile compounds, COA of Formula: C11H22O2, the main research area is volatile compound grape tissue skin seed wine flavor.

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm.

Australian Journal of Grape and Wine Research published new progress about Aromatic compounds 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, COA of Formula: C11H22O2.

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

Park, Ho Young published the artcileProperties of bioliquids and their impacts on combustion and boiler operation, Related Products of esters-buliding-blocks, the main research area is bioliquid combustion boiler operation property.

This study reports the results of a detailed anal. of 203 samples of bioliquid used as a substitute for heavy fuel oil in oil-fired power plants. Bioliquid is a mixture of various vegetable oils, animal fats and its byproducts. The heating value of bioliquid is approx. the same as that of heavy fuel oil; however, bioliquid has significantly less N and S components and exhibits better combustion reactivity. For a com. electricity generation, demonstration tests firing bioliquid in 75, 90, and 100 MW oil-fired boilers were conducted, and the results were compared with those obtained by firing heavy fuel oil. Further, the impacts of bioliquid fuel characteristics on combustion and boiler operation were also investigated. During the bioliquid firing, the heat absorption in the furnace decreased and the furnace exit gas temperature increased in comparison to the heavy fuel oil firing. No serious problems occurred in the boiler operation, and NOx and SOx emissions remarkably decreased. With minor modifications on the fuel transfer system and atomization devices, bioliquid could successfully replace heavy fuel oil in the existing oil-fired boilers. The limited values for 18 fuel properties of bioliquid are suggested by considering the stable boiler operation and environmental safety.

Energy (Oxford, United Kingdom) published new progress about Boilers, oil-fired. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Related Products of esters-buliding-blocks.

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

Diez-Ozaeta, Inaki published the artcileWine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters, Application In Synthesis of 123-29-5, the main research area is Oenococcus wine aroma fermentation Spain; Biogenic amines; Hydroxycinnamic acids; Malolactic fermentation; Oenococcus oeni; Tempranillo wine; Wine aroma compounds.

Previously six selected Oenococcus oeni strains (P2A, P3A, P3G, P5A, P5C and P7B) have been submitted to further characterization in order to clarify their potential as malolactic starters. Laboratory scale vinifications gave an insight of the most vigorous strains: both P2A and P3A strains were able to conclude malolactic fermentation (MLF) in less than 15 days. The remaining strains showed good viability and were able to successfully finish MLF in the established anal. time, except for the strain P5A, which viability was totally lost after inoculation. Also spontaneous fermentation was not initiated. None of the strains was biogenic amine producer; however, P5C strain significantly increased the concentration of volatile phenol-precursor hydroxycinnamic acids after MLF. Regarding the evolution of wine aromatic compounds, main changes were detected for both Et and acetate esters after MLF; however, key aromatic compounds including alcs., terpenes or acids were also found to significantly increase. Principal component anal. classified the strains in two distinct groups, each one correlated with different key volatile compounds P2A, P3A, P3G and P5C strains were mainly linked to esters, while P7B and the com. strain Viniflora OENOS showed higher score for diverse compounds as hexanoic acid, β-damascenone, linalool or 2-phenylethanol. These results confirmed the specific impact of each strain on wine aroma profile, which could lead to the production of wines with individual characteristics, in which the reliability and safety of MLF is also ensured.

International Journal of Food Microbiology published new progress about Fermentation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Manzocchi, E. published the artcileFeeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese, Safety of Ethyl octanoate, the main research area is milk cheese feeding cow silage herbage indoor sensory property; cheese sensory profile; dairy cow; herbage utilization method; milk sensory profile.

In European countries, silage-free feeding is an ancient tradition and has a particularly pos. reputation among consumers. In the present study, we compared grass-based forages from the same plot conserved as hay or silage or fed fresh either on pasture or indoors, and we evaluated the differences in sensory properties of milk and uncooked pressed cheese. All herbage from the first cut of a grassland dominated by perennial ryegrass was harvested on the same day and preserved either as hay or silage. The first regrowth of the same plot was used for strip grazing or green feeding indoors. Balanced by breed, 24 Montbeliarde and 24 Holstein cows were allocated to the 4 treatments. Apart from the forages, the late-lactation cows received 3 kg/d of dry matter from concentrate After 2 wk of dietary adaptation, the bulk milk of 3 subgroups, each with 4 cows, was collected. Part of the milk was pasteurized, and part was left raw and partly transformed to small-sized Cantal-type cheese ripened for 9 wk. Milk and cheese underwent descriptive sensory anal. by a trained sensory panel, as well as analyses of physicochem. traits. Volatile organic compounds of the cheeses were also analyzed. Raw and pasteurized milk from hay-fed cows had less intense odors of cooked milk, cream, and barnyard than milk from grazing cows, whereby the effect of pasteurization did not differ between herbage utilization methods. Cheeses obtained from cows fed fresh herbage (grazing and indoors) were clearly yellower than cheeses from silage- and hay-fed cows, which coincided with the color intensity perceived by the panelists. Moreover, cheeses from cows fed fresh herbage had more intense barnyard and dry fruit flavors, were perceived as creamier and having less lactic odor, and exhibited more fat exudation than those from cows fed conserved herbage. Only a few differences were observed in milk and cheeses from hay-fed compared with silage-fed cows, and those differences were far less pronounced than those of milk and cheeses from cows fed fresh herbage. In conclusion, the present study did not substantiate assumptions of clear sensory differences of milk and uncooked pressed cheese from hay-fed compared with silage-fed cows. For the first time, this study reports that the global flavor intensity of cheeses from indoor green-fed cows is similar to that of cheeses derived from cows fed conserved forages, whereas cheeses from grazing cows have the greatest global flavor intensity.

Journal of Dairy Science published new progress about Agrostis idahoensis. 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

Abd El-Kader, Essam M. published the artcileMetabolomics reveals ionones upregulation in MeJA elicited Cinnamomum camphora (camphor tree) cell culture, Safety of Methyl octanoate, the main research area is Cinnamomum metabolomics ionone methyl jasmonate.

Cell suspension culture offers an approach for elucidating secondary metabolites biosynthetic pathways and its regulatory mechanism. In this work, Cinnamomum camphora (camphor tree) a plant enriched in essential oil components and employed in traditional medicine for the treatment of several conditions was subjected to callus induction. Callus growth was optimized in terms of medium type and concentration of plant growth regulators, revealing that Murashige and Skoog (MS) medium containing 2.0 mg L-1 naphthalene acetic acid plus 1.0 mg L-1 6-benzylaminopurine yielded the best combination for callus growth. Moreover, an MS-based metabolomics approach was used to compare volatile profile of intact leaf vs. callus. Few reports in planta have addressed differences in volatiles composition between cell cultures (callus) and its original explants using such large scale anal. approaches. Headspace solid phase microextraction coupled to gas chromatog. mass spectrometry was utilized to profile C. camphora leaf volatiles with a total of 47 volatiles including monoterpenoids viz., cineole and β-phellandrene as major constituents. In contrast, callus volatile profile showed qual. and quant. differences from that of leaf tissue and with its aroma being mostly dominated by aldehydes viz., benzaldehyde. Me jasmonate (MeJA) phytohormone elicitation effect was further applied with the aim of enhancing flavors volatiles production Multivariate data analyses revealed that MeJA led to the upregulation of ionones production first time to be reported in C. comphora. This study extends our knowledge regarding ionones formation and to extend MeJA as a potential inducer of such flavor volatile class in planta.

Plant Cell, Tissue and Organ Culture published new progress about Biomarkers. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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

Menshhein, Guilherme published the artcileConcentration of renewable products of crude bio-oil from thermal cracking of the methyl esters in castor oil, Application of Methyl octanoate, the main research area is crude bio methyl ester castor oil thermal cracking.

Castor oil has been widely used as raw material to obtain compounds such as paints, solvents, rubbers, polyurethane polymers and chem. inputs. Then, one highlighted route is thermal cracking of castor oil to produce bio-oil, mainly composed of heptaldehyde and Me undecenoate, which are used as precursors of lactones in the food and beverage industry. The main aim of this study was to evaluate the separation heptaldehyde and Me undecenoate by distillation of bio-oil from thermal cracking of the Me esters in castor oil (MECO). Distilled fractions were analyzed by gas chromatog. (GC). Thus, it was possible to concentrate the fractions of heptaldehyde and Me undecenoate in a section with a distillation system at atm. pressure with a distillation rate of 5.0 mL min-1 at 270°C, which motivates new researches for up-scaling of the process.

Renewable Energy published new progress about Lactones Role: OCU (Occurrence, Unclassified), OCCU (Occurrence). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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

Menshhein, Guilherme published the artcileConcentration of renewable products of crude bio-oil from thermal cracking of the methyl esters in castor oil, COA of Formula: C11H22O2, the main research area is crude bio methyl ester castor oil thermal cracking.

Castor oil has been widely used as raw material to obtain compounds such as paints, solvents, rubbers, polyurethane polymers and chem. inputs. Then, one highlighted route is thermal cracking of castor oil to produce bio-oil, mainly composed of heptaldehyde and Me undecenoate, which are used as precursors of lactones in the food and beverage industry. The main aim of this study was to evaluate the separation heptaldehyde and Me undecenoate by distillation of bio-oil from thermal cracking of the Me esters in castor oil (MECO). Distilled fractions were analyzed by gas chromatog. (GC). Thus, it was possible to concentrate the fractions of heptaldehyde and Me undecenoate in a section with a distillation system at atm. pressure with a distillation rate of 5.0 mL min-1 at 270°C, which motivates new researches for up-scaling of the process.

Renewable Energy published new progress about Lactones Role: OCU (Occurrence, Unclassified), OCCU (Occurrence). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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