Tag: M.W=150-200

Belleggia, Luca published the artcileUnravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy, Name: Ethyl octanoate, the main research area is artisan liver sausage fermentation volatile organic compound microbial population; Debaryomyces hansenii; Latilactobacillus sakei; Liver; Metataxonomic analysis; Traditional product.

The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this end, culture-dependent analyses and metataxonomic sequencing were carried out. Physico-chem. parameters and volatilome of the fermented liver sausages were also studied. Finally, the presence of hepatitis E virus (HEV) was also assessed via real-time-RT-(q)PCR assays. Active microbial populations mainly represented by lactic acid bacteria, enterococci, coagulase-neg. cocci, and eumycetes were detected. Enterobacteriaceae, Pseudomonadaceae, and sulfite-reducing anaerobes were not detected in most of the samples. Latilactobacillus sakei dominated in all the analyzed samples, reaching abundances up to 80%. Staphylococcus xylosus and Staphylococcus equorum were also detected. Among minority bacterial taxa, Weissella spp., Leuconostoc spp., Macrococcus caseolyticus, Brochothrix thermosphacta, Staphylococcus succinus, Lactobacillus coryniformis, Lactiplantibacillus plantarum, Lactococcus garviae, Psychrobacter spp., and Carnobacterium viridans were detected. The mycobiota was mainly composed by Debaryomyces hansenii that was present in all samples at the highest frequency. Among minority fungal taxa, Aspergillus spp., Penicillium spp., Kurtzmaniella zeylanoides, Candida spp., Yamadazyma spp., Scopulariopsis spp., Yarrowia spp., and Starmerella spp. were detected. Interestingly, associations between some taxa and some physico-chem. parameters were also discovered. The absence of HEV in all the samples attested a high level of safety. Finally, most of the VOCs detected in the analyzed fermented liver sausages belonged to six classes as: terpenoids, aldehydes, ketones, alcs., esters, and acids. Nitrogen compounds, sulfur compounds, phenols, hydrocarbons, lactones, furans, and aromatic hydrocarbons were also identified. Several significant relationships were observed between mycobiota and VOCs.

Food Research International published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Lin, Li-Yun published the artcileVolatile Variation Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting, Safety of Ethyl octanoate, the main research area is Theobroma cacao Malvaceae bean fermentation roasting processing volatile variation; amino acids; cocoa bean flavors; fats and fatty acids; fermentation; pyrazine and esters; roasting; triacylglycerols; volatile changes.

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chem. and phys. characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.

Molecules published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Jia, Wei published the artcileEthyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening, Related Products of esters-buliding-blocks, the main research area is Baijiu ripening ethyl carbamate ester degradation hydrolysis; Baijiu; Esters; Light exposure; Molecular mechanism; Photochemical degradation; Thermal stress; UHPLC-Q-Orbitrap.

The presence of Et carbamate in traditional fermented food is a public health concern for the FDA. The effect of forced photoirradiation (0-150,000 lx) and thermal stress (4, 25, 40 °C) on Et carbamate (0-150 μg/L) on physiol. characteristics of Baijiu, such as esters content, photochem. degradation, and hydrogen-bond interaction efficiency were monitored by ultra high performance liquid chromatog. quadrupole-orbitrap and the dynamic changes by digital foodomics anal. Furthermore, 748 trace components covering 11 subclasses were identified in Baijiu and 71 esters were screened by Spearman′s correlation, fold changes, P values and VIP values. A forward stepwise multiple regression and discriminant anal. were performed for predicting the content of esters from appearance characteristics obtained by foodomics anal., reaching R-square values up to 0.91. A reduction of the present variation in Et lactate, Et caproate, di-Et succinate, Et oleate and Et linoleate concentration could possibly result in a better understanding of the Et carbamate effects. Et carbamate was found to cause esters hydrolysis through inter-mol. interaction in various species of alc. drinks. It was demonstrated that the light exposure level and thermal intensity applied for Et carbamate-spiked Baijiu samples did not unambiguously influence esters concentration in Baijiu. Future research should focus on moderate light exposure level and thermal stress and should aim at reducing natural Et carbamate by more closely controlling the esters content of the ripening degree.

Food Research International published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Tiravibulsin, Chavis published the artcileSterilization of coconut milk in flexible packages via ohmic-assisted thermal sterilizer, Recommanded Product: Ethyl octanoate, the main research area is coconut milk flexible package ohmic assisted thermal sterilizer sterilization.

Extreme heat treatments of canned coconut milk might reduce overall product quality. Therefore, an ohmic-assisted thermal sterilizer (OATS) may be able to preserve packaged coconut milk as an alternative to an overpressure retort. OATS involves converting elec. energy immediately into heat inside medium, which is then transferred to the food packages. This differs from conventional retorts which relied primarily on heat transfer. To ensure food safety, the OATS was microbiol. validated using Clostridium sporogenes spores. Physicochem. property and aroma compound profile differences in coconut milk sterilized at F0 of 5.2 min using OATS were compared with conventional water spray retort. OATS completely inactivated C. sporogenes spores with more than 5 log CFU/mL at 121.1°C for 5 min. The total processing time for OATS was 27 min using 32% less energy compared to the 42 min for the retort, indicating the higher process efficiency of OATS. OATS food products surpassed conventional retort properties in appearance, with minor color changes; off-odor, having a lower cooked odor by reducing methyl-ketone and Maillard reaction products; and desired aromas, by preserving contributors such as Et octanoate and δ-lactones. Consequently, OATS could potentially produce sterile coconut milk with minimal changes in appearance while decreasing off-odor formation.

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Han, K. published the artcileEffect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes, Related Products of esters-buliding-blocks, the main research area is Shanxi aged vinegar mash aroma baking process.

As one of the typical appreciated seasonings, Shanxi aged vinegar is famous all over the world for its unique aroma formed during the baking stage. To evaluate the influence of two baking methods on the aroma profiles, headspace solid-phase microextraction (HS-SPME) in combination with gas chromatog.-mass spectrometry (GC-MS) were carried out, and the odor intensity was evaluated by odor activity values. Results showed that there were 72 volatile compounds that could be identified and quantified in the analyzed samples. Moreover, among them, the odor activity values (OAV) of 35 compounds were ≥ 1, and the contents of acetic acid, Et acetate, and acetoin were significantly higher than the other volatile compounds There were 17 odor-active compounds newly produced after baking stage. Based on the principle components anal. (PCA), 11 newly produced volatile compounds as well as benzeneacetaldehyde and furfural, of which the OAVs had remarkable differences in two baking methods, were closely associated with the baking process. Addnl., acetophenone was formed specifically in the traditional methods, and five odor-active compounds (3-methylbutyl-acetate, hexanal, 2,3-dimethyl-5-ethylpyrazine, trimethyloxazole, and di-Me disulfide) were detected only in the modern method. In conclusion, baking process has important influence on the formation and composition ratio of aroma profiles in Shanxi aged vinegar. The results obtained from the present work might provide guidance for improvement of the production process and quality optimization of Shanxi aged vinegar.

International Food Research Journal published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Han, K. published the artcileEffect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes, HPLC of Formula: 106-32-1, the main research area is Shanxi aged vinegar mash aroma baking process.

As one of the typical appreciated seasonings, Shanxi aged vinegar is famous all over the world for its unique aroma formed during the baking stage. To evaluate the influence of two baking methods on the aroma profiles, headspace solid-phase microextraction (HS-SPME) in combination with gas chromatog.-mass spectrometry (GC-MS) were carried out, and the odor intensity was evaluated by odor activity values. Results showed that there were 72 volatile compounds that could be identified and quantified in the analyzed samples. Moreover, among them, the odor activity values (OAV) of 35 compounds were ≥ 1, and the contents of acetic acid, Et acetate, and acetoin were significantly higher than the other volatile compounds There were 17 odor-active compounds newly produced after baking stage. Based on the principle components anal. (PCA), 11 newly produced volatile compounds as well as benzeneacetaldehyde and furfural, of which the OAVs had remarkable differences in two baking methods, were closely associated with the baking process. Addnl., acetophenone was formed specifically in the traditional methods, and five odor-active compounds (3-methylbutyl-acetate, hexanal, 2,3-dimethyl-5-ethylpyrazine, trimethyloxazole, and di-Me disulfide) were detected only in the modern method. In conclusion, baking process has important influence on the formation and composition ratio of aroma profiles in Shanxi aged vinegar. The results obtained from the present work might provide guidance for improvement of the production process and quality optimization of Shanxi aged vinegar.

International Food Research Journal published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Adadi, Parise published the artcileThe Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer, Recommanded Product: Ethyl octanoate, the main research area is beer volatile composition fermentation yeast growth sound frequency intensity; Saccharomyces cerevisiae; beer; esters; fermentation; frequency; intensity; sound; volatile organic compounds.

This study investigated the impact of varying sound conditions (frequency and intensity) on yeast growth, fermentation performance and production of volatile organic compounds (VOCs) in beer. Fermentations were carried out in plastic bags suspended in large water-filled containers fitted with underwater speakers. Ferments were subjected to either 200-800 or 800-2000 Hz at 124 and 140 dB @ 20μPa. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) was used to identify and measure the relative abundance of the VOCs produced. Sound treatment had significant effects on the number of viable yeast cells in suspension at 10 and 24 h (p < 0.05), with control (silence) samples having the highest cell numbers For wort gravity, there were significant differences between treatments at 24 and 48 h, with the silence control showing the lowest d. before all ferments converged to the same final gravity at 140 h. A total of 33 VOCs were identified in the beer samples, including twelve esters, nine alcs., three acids, three aldehydes, and six hop-derived compounds Only the abundance of some alcs. showed any consistent response to the sound treatments. These results show that the application of audible sound via underwater transmission to a beer fermentation elicited limited changes to wort gravity and VOCs during fermentation Molecules published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Zhou, Qi published the artcileComparative analysis of volatiles of 15 brands of extra-virgin olive oils using solid-phase micro-extraction and solvent-assisted flavor evaporation, Synthetic Route of 111-11-5, the main research area is extra virgin olive oil undecanol SAFE Spain Italy Greece; cluster analysis; extra-virgin olive oils (EVOOs); headspace solid-phase micro-extraction (SPME); quantification; solvent-assisted flavor evaporation (SAFE).

Aroma profiles, key aroma compound quantification, and cluster anal. of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatog.-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatog. columns in 15 brands of samples. Eighty and 54 compounds were resp. identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcs., 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution anal. (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster anal. of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.

Molecules published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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 artcileTechnological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China, SDS of cas: 106-32-1, the main research area is Debaryomyces Torulaspora Pichia Candida proteolysis hexanoic acetic acid China.

The technol. properties and flavor formation potential of yeast strains isolated from traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated and characterized at the strain level by genotyping. Among them, 34 strains were selected for evaluation of technol. properties (tolerance to acid, salt, and sodium nitrite stresses; proteolytic and lipolytic activities; and biogenic amine formation capacity) based on their genetic profiles. Then, seven strains (Debaryomyces hansenii HRB2, SH4, and HG2; Torulaspora delbrueckii DQ3 and HG7; Pichia kudriavzevii MDJ1; and Candida zeylanoides DQ7) were selected to investigate their flavor formation potential in a fermented sausage model. A total of 56 volatile compounds were detected in all models, of which 17 volatile compounds were the most important flavor contributors with an odor activity value (OAV) > 1. The most remarkable result was the significant production of acid, alc., and esters in the inoculated models, such as acetic acid, hexanoic acid, ethanol, phenethyl alc., Et acetate, and Et hexanoate. Of all the strains, D. hansenii SH4 was considered to be the best flavor producer because it produced multiple compounds with the highest OAVs, which are associated with the development of desirable sensory characteristics in dry sausages.

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Wen, Rongxin published the artcileTechnological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China, Related Products of esters-buliding-blocks, the main research area is Debaryomyces Torulaspora Pichia Candida proteolysis hexanoic acetic acid China.

The technol. properties and flavor formation potential of yeast strains isolated from traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated and characterized at the strain level by genotyping. Among them, 34 strains were selected for evaluation of technol. properties (tolerance to acid, salt, and sodium nitrite stresses; proteolytic and lipolytic activities; and biogenic amine formation capacity) based on their genetic profiles. Then, seven strains (Debaryomyces hansenii HRB2, SH4, and HG2; Torulaspora delbrueckii DQ3 and HG7; Pichia kudriavzevii MDJ1; and Candida zeylanoides DQ7) were selected to investigate their flavor formation potential in a fermented sausage model. A total of 56 volatile compounds were detected in all models, of which 17 volatile compounds were the most important flavor contributors with an odor activity value (OAV) > 1. The most remarkable result was the significant production of acid, alc., and esters in the inoculated models, such as acetic acid, hexanoic acid, ethanol, phenethyl alc., Et acetate, and Et hexanoate. Of all the strains, D. hansenii SH4 was considered to be the best flavor producer because it produced multiple compounds with the highest OAVs, which are associated with the development of desirable sensory characteristics in dry sausages.

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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