Tag: M.W=150-200

Yu, Jing published the artcileUntargeted analysis of microbial metabolites and unsaturated fatty acids in salmon via hydrophilic-lipophilic balanced solid-phase microextraction arrow, SDS of cas: 123-29-5, the main research area is Oreochromis fillet metabolite unsaturated fatty acid hydrophilicity lipophilicity microextraction; Direct immersion SPME; Hydrophilic-lipophilic balanced SPME arrow; Time-domain monitoring; Unsaturated fatty acid; Volatile metabolites.

The ability to detect spoilage and the nutrient content of salmon is critical for ensuring food safety and determining market value. In this paper, we document the development of a hydrophilic-lipophilic balanced solid-phase microextraction arrow that offers better extraction performance than two other com. devices. The devices were also compared using two operational models: headspace microextraction and direct immersion. The multidimensional statistical anal. and heatmap anal. for the headspace microextns. showed that the content levels of volatile metabolites including hydrocarbons, alcs., ketones, acids, amino acids, and ethers increased with longer storage times, indicating an increase in the activity of spoilage-associated bacteria, such as gram-neg. bacteria. For the direct immersion tests, important nutrients, including lipids, sterols, and squalene, were directly extracted from the salmon fillets with high efficiency. Thus, the developed method provides a simple and easy time-domain monitoring strategy for testing the freshness and quality of salmon for consumers.

Food Chemistry published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Lemarcq, Valerie published the artcileFlavor diversification of dark chocolate produced through microwave roasting of cocoa beans, Synthetic Route of 106-32-1, the main research area is dark chocolate flavor microwave roasting cocoa bean.

The impact of microwave roasting cocoa beans on the aroma and phytochem. profile of dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave roasted beans (450 W-55 min, 600 W-35 min, 900 W-20 min) were compared with a chocolate produced from convectively roasted beans (130°C-30 min). Aroma anal. via HS-SPME-GC-MS indicated that microwave roasting of cocoa beans resulted in chocolate with a distinctive aroma profile, compared to the chocolate produced from convectively roasted beans. Increased power input seems the main inducer of elevated levels of aroma compounds Interestingly, the impact of the four treatments on the phytochem. profile, measured via LC-HRMS, of the chocolates was rather comparable. Microwave roasting of cocoa beans was more prone to oxidation, but still within acceptable limits. The results validate that microwave roasting is a promising alternative technique that can be used effectively for chocolate production

LWT–Food Science and Technology published new progress about Aldehydes 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, Synthetic Route of 106-32-1.

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

Jiang, Yajun published the artcileMicrobial dynamics and flavor formation during the traditional brewing of Monascus vinegar, Recommanded Product: Ethyl octanoate, the main research area is Monascus traditional brewing flavor formation microbe; Amino acids; Microbiota community; Monascus vinegar; Network analysis; Organic acids; Volatile compounds.

Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcs., esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman’s correlation anal., K. medellinensis showed a pos. correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was pos. associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were pos. correlated with esters and alcs., implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar.

Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), 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

Jiang, Yajun published the artcileMicrobial dynamics and flavor formation during the traditional brewing of Monascus vinegar, Computed Properties of 123-29-5, the main research area is Monascus traditional brewing flavor formation microbe; Amino acids; Microbiota community; Monascus vinegar; Network analysis; Organic acids; Volatile compounds.

Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcs., esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman’s correlation anal., K. medellinensis showed a pos. correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was pos. associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were pos. correlated with esters and alcs., implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar.

Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Schelezki, Olaf J. published the artcilePre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis, Name: Methyl octanoate, the main research area is wine color tannis volatile fermentation; Alcohol management; Sensory analysis; Tannin; Volatiles; Water addition; Wine aroma; Wine colour.

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alc. wines without critically modifying color or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alc. wines in the absence of excessive grape ripeness remained to be determined The current study extends on pre-fermentative approaches to alc. management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chem. properties were apparent and declines in wine color and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5°Baume.

Food Chemistry published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Schelezki, Olaf J. published the artcilePre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis, COA of Formula: C10H20O2, the main research area is wine color tannis volatile fermentation; Alcohol management; Sensory analysis; Tannin; Volatiles; Water addition; Wine aroma; Wine colour.

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alc. wines without critically modifying color or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alc. wines in the absence of excessive grape ripeness remained to be determined The current study extends on pre-fermentative approaches to alc. management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chem. properties were apparent and declines in wine color and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5°Baume.

Food Chemistry published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Schelezki, Olaf J. published the artcilePre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis, Name: Methyl decanoate, the main research area is wine color tannis volatile fermentation; Alcohol management; Sensory analysis; Tannin; Volatiles; Water addition; Wine aroma; Wine colour.

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alc. wines without critically modifying color or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alc. wines in the absence of excessive grape ripeness remained to be determined The current study extends on pre-fermentative approaches to alc. management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chem. properties were apparent and declines in wine color and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5°Baume.

Food Chemistry published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Schelezki, Olaf J. published the artcilePre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis, SDS of cas: 123-29-5, the main research area is wine color tannis volatile fermentation; Alcohol management; Sensory analysis; Tannin; Volatiles; Water addition; Wine aroma; Wine colour.

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alc. wines without critically modifying color or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alc. wines in the absence of excessive grape ripeness remained to be determined The current study extends on pre-fermentative approaches to alc. management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chem. properties were apparent and declines in wine color and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5°Baume.

Food Chemistry published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Wang, Na published the artcileAging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression, Formula: C10H20O2, the main research area is rice wine aging status biomarker.

The “”key aging-markers”” were a kind of potential “”aging markers”” with a high odor activity value (OAV) or flavor dilution (FD) value, and this study aimed to characterize their aging scents in classifying the aging status of Chinese rice wine by the assessment of OAV values, principal components anal. (PCA) and partial least-squares regression (PLSR). Finally, a total of 29 “”key aging-markers”” were extracted in 0-15 years-aged rice wines, and a combined result showed that (1) sulfides, 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG) with the typical sulfur, clove and spicy smells distinguished the 0Y-ageds from others, and the nail polish and solvent smells from alcs. were also worth-considered; (2) in “”post-aging”” period (1-2 aged-years), the flavored contributions of alcs., acetic acid, Et octanoate and isoamyl acetate were emphasized by their statistical roles. Meanwhile, the key aging-markers with the fruity, sweet and floral increased, and the phenolic and oxidized markers appeared; (3) the aging aroma in “”aging/storing”” period (3-5 aged-years) became stronger, especially the cinnamon-like from cinnamaldehyde, trans-cinnamic acid and Et cinnamate. Meanwhile, the typical long-aging characteristics from sotolon, guaiacol and γ-decalactone appeared; (4) the period of 10-15 aged-years was a complex collection, and the typical caramel-like from furans differentiated from others, following by the fruity, floral and honey smell from esters and aromatics with benzene. Moreover, the uptrends of acids, aldehydes and ketones made the fragrance thicker. Therefore, this result suggested that the aging status characterizations of 29 “”key aging-markers”” enable the age discrimination of Chinese rice wine by aging scent.

European Food Research and Technology published new progress about Flavor. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

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

Kihara, Nobuhiro published the artcileEnhancement of Acid-Catalyzed Esterification by the Addition of Base, COA of Formula: C9H10O2, the main research area is benzoic acid alc esterification kinetics.

General acid-catalyzed reaction can be enhanced by the addition of base. Self-catalyzed esterification of benzoic acid and octan-1-ol was enhanced by the addition of certain base such as imidazole. The rate of the esterification was accelerated as the concentration of imidazole increased. Trans-esterification of 4-nitrophenyl acetate was promoted in chloroform by the mixture of benzoic acid and imidazole, but not by benzoic acid or imidazole alone.

Helvetica Chimica Acta published new progress about Esterification. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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