Tag: M.W=150-200

Nikfardjam, Martin Pour published the artcileEthyl carbamate and aroma compounds in distilled spirits from different stone fruits, Related Products of esters-buliding-blocks, the main research area is stone fruit distil spirit ethyl carbamate aroma compound.

The purpose of this study was to find a possible correlation between Et carbamate (EC) content and aroma compounds in stone fruit spirits, which might result from a too harsh treatment of the stones. Possible markers should be identified, which would allow to correlate high EC levels with (neg.) flavor compounds Therefore, a total of 60 distilled spirits from different stone fruits (21 mirabelle, 20 plum, 19 cherry) was analyzed on their contents of EC by HPLC-FLD and aroma compounds by headspace-trap GC/MS. The content of EC ranged from not detectable to 2,121μg/l with a mean of 192μg/l and a standard deviation of 332μg/l. The GC/MS anal. revealed that esters, alcs. and aldehydes made up the main part of the aroma fractions. Statistical correlation anal. showed that the ester fraction increases with increasing EC content. Yet, sensory analyses did not show any correlation between EC content and specific flavor compounds or the order in the sensory evaluation, resp. Therefore, high EC levels could not be correlated with certain (neg.) aroma compounds, thus high EC content cannot generally be regarded as a reliable marker for bad flavor quality of distilled spirits or vice versa.

Mitteilungen Klosterneuburg published new progress about Aldehydes 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

Chen, Jia-Nan published the artcileCharacterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry, Synthetic Route of 106-32-1, the main research area is Dongli aroma active compound GCMS olfactometry quant analysis; Aroma; Dongli; GC-MS/MS; GC-O; O2PLS.

Dongli, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in Dongli using quant. descriptive anal. (QDA), gas chromatog.-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatog.-olfactometry (GC-O). QDA indicated that Dongli of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) anal., GC-O anal., detection frequency anal. (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing ”anise, green” aromas were the key aromatic VOCs of fresh pears, while Et butanoate, Bu acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing ”sweet, fruity, green” aromas were the key aromatic VOCs of Dongli. The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products.

Journal of Food Science and Technology (New Delhi, India) published new progress about Aldehydes 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, Synthetic Route of 106-32-1.

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

He, Zhanglan published the artcileTandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu, Category: esters-buliding-blocks, the main research area is Wuliangye Baijiu tandem solid phase aroma extraction; Wuliangye baijiu; fatty acid esters; polar compounds; simultaneous extraction and fractionation; tandem SPE columns.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

Molecules published new progress about Baijiu. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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

He, Zhanglan published the artcileTandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu, Computed Properties of 106-32-1, the main research area is Wuliangye Baijiu tandem solid phase aroma extraction; Wuliangye baijiu; fatty acid esters; polar compounds; simultaneous extraction and fractionation; tandem SPE columns.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

Molecules published new progress about Baijiu. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.

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

Pirrone, Antonino published the artcileInfluence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer, HPLC of Formula: 123-29-5, the main research area is Hanseniaspora Saccharomyces loquat beer aromatic composition; Alcoholic fermentation; Beer aroma; Hanseniaspora uvarum; Loquat beer; Saccharomyces cerevisiae; Volatile organic compounds.

The demand for unique and exclusive food products and beverages is constantly on the increase. One of the products that mostly evolved to encounter market dynamics in the last decade is craft beer. For a long time, craft breweries have included fruit in beer production to enrich flavor and aroma profile of different beer styles. In this study, for the first time, the use of Saccharomyces and non-Saccharomyces yeast strains isolated from high-sugar matrixes (manna and fermented honey byproducts) were investigated to diversify fruit craft beer production, in order to improve the fermentation process and highlight the complexity of aroma profiles generated during alc. fermentation Two yeast strains, Hanseniaspora uvarum YGA34 and Saccharomyces cerevisiae MN113, were tested as co-starters and starters for their beer production capacity. Com. yeast strain US-05 was used as control. Loquat juice was added at the end of primary alc. fermentation in all trials. Interestingly, S. cerevisiae MN113 consumed sugars faster than control strain S. cerevisiae US-05, including maltose, even in the case of sequential inoculation. This strain showed an excellent ability to consume rapidly sugars present. All strains showed their concentrations ranged between 5 and 8 Log cycles during fermentation The absence of off-odours and the improvement of aromatic perception were observed in exptl. trials involving the use of S. cerevisiae MN113 as a monoculture and in sequential combination with H. uvarum YGA34. Esters and alcs. were the most abundant compounds emitted from the beers. The beers produced with sequential inoculation of H. uvarum YGA34 and S. cerevisiae MN113 or US-05 are characterised by a higher ester and lower alc. concentration These two unconventional yeast strains from high sugar matrixes showed great technol. properties, representing promising co-starters and starter during craft fruit beer production

International Journal of Food Microbiology published new progress about Beer (loquat). 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

Pirrone, Antonino published the artcileInfluence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer, Application of Ethyl octanoate, the main research area is Hanseniaspora Saccharomyces loquat beer aromatic composition; Alcoholic fermentation; Beer aroma; Hanseniaspora uvarum; Loquat beer; Saccharomyces cerevisiae; Volatile organic compounds.

The demand for unique and exclusive food products and beverages is constantly on the increase. One of the products that mostly evolved to encounter market dynamics in the last decade is craft beer. For a long time, craft breweries have included fruit in beer production to enrich flavor and aroma profile of different beer styles. In this study, for the first time, the use of Saccharomyces and non-Saccharomyces yeast strains isolated from high-sugar matrixes (manna and fermented honey byproducts) were investigated to diversify fruit craft beer production, in order to improve the fermentation process and highlight the complexity of aroma profiles generated during alc. fermentation Two yeast strains, Hanseniaspora uvarum YGA34 and Saccharomyces cerevisiae MN113, were tested as co-starters and starters for their beer production capacity. Com. yeast strain US-05 was used as control. Loquat juice was added at the end of primary alc. fermentation in all trials. Interestingly, S. cerevisiae MN113 consumed sugars faster than control strain S. cerevisiae US-05, including maltose, even in the case of sequential inoculation. This strain showed an excellent ability to consume rapidly sugars present. All strains showed their concentrations ranged between 5 and 8 Log cycles during fermentation The absence of off-odours and the improvement of aromatic perception were observed in exptl. trials involving the use of S. cerevisiae MN113 as a monoculture and in sequential combination with H. uvarum YGA34. Esters and alcs. were the most abundant compounds emitted from the beers. The beers produced with sequential inoculation of H. uvarum YGA34 and S. cerevisiae MN113 or US-05 are characterised by a higher ester and lower alc. concentration These two unconventional yeast strains from high sugar matrixes showed great technol. properties, representing promising co-starters and starter during craft fruit beer production

International Journal of Food Microbiology published new progress about Beer (loquat). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

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

Hang, Shuting published the artcileLactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth, degrading nitrite and promoting the gut microbiota health in vitro, Name: Ethyl nonanoate, the main research area is Lactobacillus plantarum Stachys sieboldii pickle quality nitrite gut microbiota.

Microbial contamination and nitrite accumulation are the two major concerns in the quality control of fermented vegetables. In the present study, a lactic acid bacteria strain Lactobacillus plantarum ZJ316 (ZJ316) was inoculated during Stachys sieboldii Miq. (SSM) fermentation, and the effects of ZJ316 on the quality and bacterial community of SSM during fermentation were investigated. It was observed that ZJ316 could avoid the occurrence of the nitrite peak and maintain the nitrite content of fermented SSM at a low level. Gas chromatog.-mass spectrometry (GC-MS) results suggested that ZJ316 gave good flavor to the fermented SSM. 16S rDNA sequencing showed that Firmicutes was the dominant flora after ZJ316 inoculation, and the abundance of Proteobacteria decreased at the same time. At the level of the genus, SSM fermented by ZJ316 had a more obvious inhibitory effect on Pseudomonas on the 7th day compared with the naturally fermented SSM. Addnl., the effect of ZJ316-fermented SSM on gut microbiota modulation was also evaluated using an in vitro fecal fermentation system. The results revealed that ZJ316 had a relatively subtle influence on intestinal communities with a potentially pos. impact on probiotics such as Lactobacillus and Bifidobacterium and a neg. impact on Enterobacteriaceae. Furthermore, SSM fermented by ZJ316 promoted the production of short-chain fatty acids (SCFAs) in the human intestine. These results demonstrate that L. plantarum ZJ316 can be used as a good starter in the fermentation process of pickles.

Food & Function published new progress about Bifidobacterium. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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

Xiang, Xiao-Feng published the artcileCharacterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry, Application of Methyl octanoate, the main research area is Vitis head heart tail fraction gas chromatog olfactometry MS; Aroma; Aroma extract dilution analysis; Distillation cut; Gas chromatography-olfactometry-mass spectrometry; Spine grape (Vitis davidii Foex); Wine spirit.

Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. Results from aroma extract dilution anal. (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, resp. Besides, 20, 22, and 17 quantified compounds, resp., showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcs. and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by Et octanoate, Et hexanoate, Et 3-phenylpropanoate, Et cinnamate, isoamyl alc., guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various b.ps. and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcs., terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation As a result, their final concentrations in the three distillate fractions varied significantly.

Food Research International published new progress about Boiling point. 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

Ignacia Lambert-Royo, Maria published the artcileThe diversity of effects of yeast derivatives during sparkling wine aging, Application of Methyl octanoate, the main research area is Saccharomyces Torulaspora sparkling wine aging; Foaming; Sensory analysis; Sparkling wine; Volatile compounds; Wine aging; Yeast derivatives.

This study shows the monitoring of the phys., chem. and sensorial changes that occur in the sparkling wine along 18 mo of aging due to different typol. yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolyzate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 mo of aging on lees. The addition of yeast autolyzate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolyzate and Optimum White generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile.

Food Chemistry published new progress about Antioxidants. 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

Ignacia Lambert-Royo, Maria published the artcileThe diversity of effects of yeast derivatives during sparkling wine aging, Computed Properties of 123-29-5, the main research area is Saccharomyces Torulaspora sparkling wine aging; Foaming; Sensory analysis; Sparkling wine; Volatile compounds; Wine aging; Yeast derivatives.

This study shows the monitoring of the phys., chem. and sensorial changes that occur in the sparkling wine along 18 mo of aging due to different typol. yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolyzate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 mo of aging on lees. The addition of yeast autolyzate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolyzate and Optimum White generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile.

Food Chemistry published new progress about Antioxidants. 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