Tag: M.W=150-200

Zhang, Jing-jing published the artcileOdor characteristics of white croaker and small yellow croaker fish during refrigerated storage, Category: esters-buliding-blocks, the main research area is odor characteristics white croaker fish refrigerated storage; electronic nose (e-nose); gas chromatography-mass spectrometry (GC-MS); odor characteristics; small yellow croaker; white croaker.

White croaker and small yellow croaker both belong to the fish family Sciaenidae, but their economic value and odor characteristics are quite different. In this study, electronic nose and gas chromatog.-mass spectrometry were utilized to explore the odor characteristics of the two stored for different refrigeration periods. The results showed that their odor profiles could be clearly distinguished by principal component anal. Compounds associated with fresh white croaker were found to be more complex than smaller yellow croaker through the load graph, while the result was opposite in later cold storage. The absolute peak areas of compounds like trimethylamine and 3-methyl-butanol were 6.42 and 1.42, resp., in the white croaker, which were higher than in the small yellow croaker at the first day of refrigeration. And compound such as indole was first produced in white croaker during late cold storage. However, there were more compounds related to spoilage in the small yellow croaker; compounds like phenylethyl alc. and benzeneacetaldehyde were not detected in the white croaker. Practical applications : White croaker and small yellow croaker are almost indistinguishable in appearance, especially after being cooked. But there are vast differences in their meat quality and odor characteristics, which affect their com. values. As a result, a lot of white croakers are dyed and sold as small yellow croakers, although this does not change their eating or odor qualities. Principal component anal. of the odor characteristics of the two species of fish stored for different periods of refrigeration might provide some scientific basis for exploring the causes of their economic value differences.

Journal of Food Biochemistry published new progress about Food storage (refrigerated). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Gamero-Sandemetrio, Esther published the artcileValidation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production, HPLC of Formula: 140-11-4, the main research area is argan oil biomass propagation active dry yeast production.

Biomass propagation for the production of active dry yeasts (ADY) is an economically important industrial process where cellular oxidative stress significantly limits yield and fermentative capacity in the final product. Oxidative stress affects macromol. cell components, such as lipid and proteins, thus impairing many different cellular processes. Its detrimental effect is prevented and alleviated by complex signalling, detoxifying and protein protecting systems, which can be induced by antioxidant treatments. Here we validate the general beneficial effect of argan oil treatment in bench-top simulations of industrial yeast biomass propagation as an effective technol. strategy to improve the biomass yield and fermentative capacity of ADY for subsequent wine making in grape must. We also identify biochem. and metabolic clues, and protein and enzymic targets which contribute to the improved performance of yeasts in ADY production, which is relevant for future food industry applications.

Innovative Food Science & Emerging Technologies published new progress about Carbohydrates 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, HPLC of Formula: 140-11-4.

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

Yang, Hye Sung published the artcileFunctionalisation of esters via 1,3-chelation using NaOtBu: mechanistic investigations and synthetic applications, Recommanded Product: Methyl octanoate, the main research area is ester transesterification deesterification chelation mechanistic synthetic application.

For the first time, both 1,3-chelation and the formation of a tetrahedral intermediate were confirmed as the key factors for the unusual nucleophilic behavior of a metal t-butoxide in a transesterification reaction. NMR and real-time IR spectroscopies and deuterium-labeling experiments were used for the mechanistic investigation. Based on a pivotal point in the mechanistic understanding of the action of t-butoxide anion, several uncovering reactions such as direct access to value-added chiral α-amino acid t-Bu ester with almost complete retention of optical purity via elaborative transesterification, non-hydrolytic deesterification of esters, and selective bond cleavage of 3-benzoyloxazolidin-2-ones, were successfully achieved.

Organic Chemistry Frontiers published new progress about Chelation (1,3-). 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

Li, Lei published the artcileAroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors, Product Details of C10H20O2, the main research area is aroma dry cured loins nitrogen sulfur precursor; Aroma; Dry cured loins; Ornithine; Proline; Thiamine.

Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured The effect of precursor addition on the microbiol. and chem. parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile sensory analyses. Addition of precursors did not affect the microbial and chem. parameters, while aroma was affected when precursors were added at the highest level. The dry loin aroma profile was mainly composed by compounds 3-methylbutanal, methional, Et 3-methylbutanoate, 3-methylbutanoic acid, 1-octen-3-ol, 2-acetyl-1-pyrroline and 2-acetylpyrrole that contribute to musty, cooked potatoes, fruity, cheesy, mushroom, roasted and meaty odor notes. Proline and ornithine supplementation modified the loins aroma profile producing toasted odors, while the effect of thiamine supplementation on the aroma was revealed by the presence of sulfur derived compounds (methional and 2-methyl-3-(methylthio)furan) that contribute to the ′cured meat odor′

Meat Science 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, Product Details of C10H20O2.

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

Wang, Yuan-Hui published the artcileCharacterization of volatiles and aroma in Chinese steamed bread during elaboration, Recommanded Product: Ethyl octanoate, the main research area is bread volatiles octanol aroma kneading molding steaming China.

Effects of different process steps on volatiles and aroma compounds of “”Jiaozi”” steamed breads (JSBs) fermented by Jiaozi starter were investigated for finding the key process steps related to aroma formation. Thirty aroma-active compounds were identified using Gas chromatog.-mass spectrometry (GC-MS) and GC-olfactometry, which provided green, fatty, mushroom, mossy, fruity, sweaty, floral odors to JSBs. GC-MS anal. showed that the concentration of volatiles in JSB dough increased gradually during first-mixing and primary fermentation; decreased after second-mixing, kneading, molding and secondary fermentation; and increased greatly after steaming. Cluster anal. indicated that the aroma profile of fresh cooked JSBs was different from that of JSB dough. Fermentation is an important stage of aroma formation of JSBs. Furthermore, steaming is also a key process step in the formation of JSBs aroma, which endows JSBs unique aroma characteristic that is different from those produced by fermentation

Journal of Cereal Science 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, Recommanded Product: Ethyl octanoate.

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

Tang, Vivien Chia Yen published the artcileBiovalorization of spent Konacha tea leaves via single-culture fermentation involving wine yeasts and lactic acid bacteria, Application of Benzyl acetate, the main research area is Lactobacillus Pichia Konacha fermentation wine yeast lactic acid bacteria; Lactobacillus spp.; Saccharomyces spp.; flavour modulation; green tea; non-Saccharomyces spp.; upcycling.

The objective of this study was to explore the potential of fermentation as a biovalorization strategy for spent tea leaves (STL), a major agrifood waste generated from the tea extraction industry. Fermentation by wine yeasts or lactic acid bacteria (LAB) has shown promising results in previous studies across various substrates. Konacha (green tea) STL slurries were inoculated with single strains of wine yeasts or LAB resp. After a 48-h fermentation, changes in selected nonvolatile and volatile compositions were evaluated. Fermentation by LAB increased organic acid content by 5- to 7-fold (except Lactobacillus fermentum) and modulated the composition of major tea catechins, whereas wine yeast fermentation resulted in a 30% increase in amino acid content. Strain-specific production of specific volatile compounds was also observed such as butanoic acid (L. fermentum), isoamyl acetate (Pichia kluyveri) and 4-ethylphenol (L. plantarum). Both volatile and nonvolatile compound compositions of Konacha STL were successfully modified via wine yeast and LAB fermentation Significance and Impact of Study : Our findings indicate that Konacha STL is a suitable medium for biovalorization by wine yeasts or LAB via the generation of com. useful volatile and nonvolatile compounds Future optimizations could further render fermentation an economically viable strategy for the upcycling of STL.

Journal of Applied Microbiology 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, Application of Benzyl acetate.

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

Britto de Andrade, Aurora published the artcileInfluence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing, HPLC of Formula: 140-11-4, the main research area is chocolate volatile profile under fermented cocoa mass.

Under-fermented cocoa mass (UCM) presents, as well as the fresh cocoa seed, a high content of phenolics compounds For this reason, a chocolate with UCM added to the fermented cocoa mass (FCM) was developed. The sensory quality of chocolate is broadly determined by the composition of volatile compounds resulted from microbial metabolism during fermentation and Maillard reactions, that occur during drying, roasting, and conching. The aim of this work was to investigate the effect of adding UCM (20%-80%) to the FCM on the sensory characteristics of the chocolates produced and their volatile profiles during the process chain. The UCM and FCM were obtained through fermentation (48 h and 144 h, resp.), drying, roasting, and grinding processes. In general, the chocolate samples with a higher content of UCM presented lower scores for flavor acceptance, due to their higher bitterness and astringency. The great acceptance was observed on samples with 80% and 65% of FCM. A total of 55 different volatile compounds were identified by HS-SPME-GC-MS. The PCA analyses showed that the profile of the volatile compounds in the chocolate samples was influenced by the fermentation process, as well as the chocolate quality (flowery, honey, fruit, roasted, and chocolate flavors).

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, HPLC of Formula: 140-11-4.

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

Reyes-Diaz, Ricardo published the artcileVolatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains, Application In Synthesis of 111-11-5, the main research area is Lactococcus volatile compound sensory property Fresco cheese; Lactococcus lactis; Mexican Fresco cheese; aroma compound; solid-phase microextraction.

Lactococcus lactis is the lactic acid bacteria most frequently used for the production of cheese starter cultures, mainly because of their efficient production of aroma compounds However, com. cultures do not always produce the typical aroma notes of artisanal raw-milk cheeses. Thus, the objective of this study was to characterize the volatile compounds generated by wild L. lactis strains in Mexican Fresco cheese made with pasteurized milk. Four strains of wild L. lactis were evaluated for their aroma production in Mexican Fresco cheese using sensory and instrumental anal. The aroma profiles were evaluated by descriptive sensory anal. Volatiles were determined by solid-phase microextraction and gas chromatog.-mass spectrometry. Principal component anal. was applied to interpret anal. and sensory data. Mexican Fresco cheese aroma was described as milkfat, yogurt, yeasty, barny, dirty socks, and Fresco cheese. Cheese with L. lactis strains R7 or B7 were most similar to com. raw milk Fresco cheese in all aroma descriptors. Volatiles identified in all cheeses were esters, acids, alcs., ketones, and aldehydes, but the main differences were found for total volatile relative abundance. Also, volatile concentrations (μg/g) in com. raw milk Fresco cheese and cheeses made with L. lactis R7 or B7 were 4 Me esters [C4 (4.15 vs. 5.47-13.74), C6 (0.12 vs. 1.53-15.34), C8 (1.06 vs. 0.32-6.65), and C10 (0.62 vs. 0.41-3.74)], 7 acids [C4 (1.92 vs. 0.30-9.29), C6-C10 (0.05-4.48 vs. 0.11-30.45), and C12 (0.13 vs. 0.28-0.30)], 2 alcs. [3-methyl-1-butanol (3.48 vs. 3.4-13.13) and phenylethyl alc. (0.10 vs. 0.63-2.04)], and 1 ketone (acetoin; 1.22 vs. 0.28-0.99). The first 3 principal components explained 78.2% of the total variation and clearly distinguished 3 main groups. Cheese made with L. lactis R7 was classified in the same group as key compounds associated with Fresco cheese aroma and show potential as a starter in Mexican Fresco cheese manufacture

Journal of Dairy Science 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, Application In Synthesis of 111-11-5.

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

Reyes-Diaz, Ricardo published the artcileVolatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains, Recommanded Product: Methyl decanoate, the main research area is Lactococcus volatile compound sensory property Fresco cheese; Lactococcus lactis; Mexican Fresco cheese; aroma compound; solid-phase microextraction.

Lactococcus lactis is the lactic acid bacteria most frequently used for the production of cheese starter cultures, mainly because of their efficient production of aroma compounds However, com. cultures do not always produce the typical aroma notes of artisanal raw-milk cheeses. Thus, the objective of this study was to characterize the volatile compounds generated by wild L. lactis strains in Mexican Fresco cheese made with pasteurized milk. Four strains of wild L. lactis were evaluated for their aroma production in Mexican Fresco cheese using sensory and instrumental anal. The aroma profiles were evaluated by descriptive sensory anal. Volatiles were determined by solid-phase microextraction and gas chromatog.-mass spectrometry. Principal component anal. was applied to interpret anal. and sensory data. Mexican Fresco cheese aroma was described as milkfat, yogurt, yeasty, barny, dirty socks, and Fresco cheese. Cheese with L. lactis strains R7 or B7 were most similar to com. raw milk Fresco cheese in all aroma descriptors. Volatiles identified in all cheeses were esters, acids, alcs., ketones, and aldehydes, but the main differences were found for total volatile relative abundance. Also, volatile concentrations (μg/g) in com. raw milk Fresco cheese and cheeses made with L. lactis R7 or B7 were 4 Me esters [C4 (4.15 vs. 5.47-13.74), C6 (0.12 vs. 1.53-15.34), C8 (1.06 vs. 0.32-6.65), and C10 (0.62 vs. 0.41-3.74)], 7 acids [C4 (1.92 vs. 0.30-9.29), C6-C10 (0.05-4.48 vs. 0.11-30.45), and C12 (0.13 vs. 0.28-0.30)], 2 alcs. [3-methyl-1-butanol (3.48 vs. 3.4-13.13) and phenylethyl alc. (0.10 vs. 0.63-2.04)], and 1 ketone (acetoin; 1.22 vs. 0.28-0.99). The first 3 principal components explained 78.2% of the total variation and clearly distinguished 3 main groups. Cheese made with L. lactis R7 was classified in the same group as key compounds associated with Fresco cheese aroma and show potential as a starter in Mexican Fresco cheese manufacture

Journal of Dairy Science published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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

Cheng, Kunya published the artcileComprehensive metabolite analysis of wheat dough in a continuous heating process, Related Products of esters-buliding-blocks, the main research area is wheat dough triglyceride GC MS heating; Heating process; Metabolite analysis; Volatile compounds; Wheat dough.

Comprehensive metabolite anal. was carried out by gas chromatog. combined with mass spectrometry to investigate the time-dependent metabolic changes during wheat dough heating. Thirty-five volatile metabolites comprising alcs., ketones, aldehydes, aromatic compounds, furans, acids and esters were identified. Sixty-four non-volatile metabolites, which covered a broad spectrum of polar and non-polar constituents, were also identified and quantified. Showed that the content of most volatile metabolites increased during heating. Meanwhile, the levels of non-volatile polar metabolites, such as sugar and amino acid, increased and the levels of non-volatile non-polar metabolites decreased or remained constant, including fatty acid Me ester and free fatty acids. PCA results demonstrated that metabolic changes could be reflected by time-dependent shifts in the PCA loading scores during heating. Anal. of the loadings further showed that most volatile metabolites and non-volatile polar metabolites were the major contributors of the heating time-driven changes during heating. Furthermore, lipid oxidation mainly occurred in the residues of oleic acid and linoleic acid of triglycerides.

Food Research International published new progress about Aldehydes 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