Tag: M.W=150-200

Zhang, Chuang published the artcileExploring the effects of microencapsulation on odour retention of fermented noni juice, Related Products of esters-buliding-blocks, the main research area is fermented noni juice microencapsulation volatile profile.

The key volatiles of fermented noni juice (FNJ) were identified, and the effect of microencapsulation (via spray drying and freeze drying) on the volatile profile of FNJ powders was investigated. Results showed that hexanoic acid was the major contributor to the unpleasant odor of FNJ. Both drying methods significantly reduced (p < 0.05) the retention of volatiles, and changed the volatile profile of the resulting powders. Comparing the two methods, volatile retention in the spray-dried powder was lower, and was neg. affected by the increase of drying air temperature (p < 0.05). The odor activity values (OAVs) of key volatiles decreased after microencapsulation, however, most of them were still present, and contributed to the overall odor of the powders. This research has provided qual. and quant. data on the volatiles of FNJ, and explored for the first time, the influence of microencapsulation on the volatile characteristics and retention in powders. Journal of Food Engineering published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Zhang, Chuang published the artcileExploring the effects of microencapsulation on odour retention of fermented noni juice, HPLC of Formula: 106-32-1, the main research area is fermented noni juice microencapsulation volatile profile.

The key volatiles of fermented noni juice (FNJ) were identified, and the effect of microencapsulation (via spray drying and freeze drying) on the volatile profile of FNJ powders was investigated. Results showed that hexanoic acid was the major contributor to the unpleasant odor of FNJ. Both drying methods significantly reduced (p < 0.05) the retention of volatiles, and changed the volatile profile of the resulting powders. Comparing the two methods, volatile retention in the spray-dried powder was lower, and was neg. affected by the increase of drying air temperature (p < 0.05). The odor activity values (OAVs) of key volatiles decreased after microencapsulation, however, most of them were still present, and contributed to the overall odor of the powders. This research has provided qual. and quant. data on the volatiles of FNJ, and explored for the first time, the influence of microencapsulation on the volatile characteristics and retention in powders. Journal of Food Engineering published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Zhang, Chuang published the artcileExploring the effects of microencapsulation on odour retention of fermented noni juice, SDS of cas: 111-11-5, the main research area is fermented noni juice microencapsulation volatile profile.

The key volatiles of fermented noni juice (FNJ) were identified, and the effect of microencapsulation (via spray drying and freeze drying) on the volatile profile of FNJ powders was investigated. Results showed that hexanoic acid was the major contributor to the unpleasant odor of FNJ. Both drying methods significantly reduced (p < 0.05) the retention of volatiles, and changed the volatile profile of the resulting powders. Comparing the two methods, volatile retention in the spray-dried powder was lower, and was neg. affected by the increase of drying air temperature (p < 0.05). The odor activity values (OAVs) of key volatiles decreased after microencapsulation, however, most of them were still present, and contributed to the overall odor of the powders. This research has provided qual. and quant. data on the volatiles of FNJ, and explored for the first time, the influence of microencapsulation on the volatile characteristics and retention in powders. Journal of Food Engineering published new progress about Acids 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, SDS of cas: 111-11-5.

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

Wang, Dong published the artcileImpact of drying method on the evaluation of fatty acids and their derived volatile compounds in ‘thompson seedless’ raisins, Related Products of esters-buliding-blocks, the main research area is fatty acids volatile compound raisin drying method; GC/MS; UFAO-derived compounds; air- and sun-drying; fatty acids; raisins.

Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation A total of 16 FAs were identified in TS raisins, including 10 saturated fatty acids (SFAs) and 6 unsaturated fatty acids (USFAs). The contents of C18:0, C15:0, and C16:0 among SFAs and C18:3, C18:2 and C18:1 in USFAs were significantly higher. Furthermore, USFAs such as C16:1 and C20:1 were only identified in air-dried raisins. The principal component anal. showed the increased content of FAs and FA-derived compounds were in air-dried and sun-dried raisins, resp. Among FA-derived compounds, 2-pentyl furan, 3-octen-2-one, 1-hexanol and heptanoic acid were more potent. This study shows that air-drying is more favorable for the production of fatty acids (SFAs and USFAs), whereas sun-drying is more advantageous in terms of fatty acid-derived volatiles.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Wang, Dong published the artcileImpact of drying method on the evaluation of fatty acids and their derived volatile compounds in ‘thompson seedless’ raisins, Recommanded Product: Methyl octanoate, the main research area is fatty acids volatile compound raisin drying method; GC/MS; UFAO-derived compounds; air- and sun-drying; fatty acids; raisins.

Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation A total of 16 FAs were identified in TS raisins, including 10 saturated fatty acids (SFAs) and 6 unsaturated fatty acids (USFAs). The contents of C18:0, C15:0, and C16:0 among SFAs and C18:3, C18:2 and C18:1 in USFAs were significantly higher. Furthermore, USFAs such as C16:1 and C20:1 were only identified in air-dried raisins. The principal component anal. showed the increased content of FAs and FA-derived compounds were in air-dried and sun-dried raisins, resp. Among FA-derived compounds, 2-pentyl furan, 3-octen-2-one, 1-hexanol and heptanoic acid were more potent. This study shows that air-drying is more favorable for the production of fatty acids (SFAs and USFAs), whereas sun-drying is more advantageous in terms of fatty acid-derived volatiles.

Molecules published new progress about Acids 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, Recommanded Product: Methyl octanoate.

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

Wang, Rui published the artcileBiotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae, Related Products of esters-buliding-blocks, the main research area is Camellia Saccharomyces biotransformation volatile compound; antioxidant capacity; fermentation; flavor; polyphenols; sensory.

Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcs., esters, and acids, such as isoamyl alc., isobutanol, Et octanoate, Et decanoate, octanoic, and decanoic acids were generated. Some key aroma compounds of tea including linalool, hotrienol, dihydroactinidiolide, and 2-phenylethanol increased significantly. Among these compounds, linalool and 2-phenylethanol increased by 1.3- and 10-fold, resp., which impart floral and fruity notes to fermented green tea. Alkaloids including caffeine, theobromine, and theophylline were reduced significantly after fermentation, while the most important free amino acid in tea, theanine, was not metabolized by S. cerevisiae. Tea catechins decreased whereas gallic and caffeic acids increased significantly, resulting in the unchanged antioxidant capacity of the fermented green tea. Hence, this work highlighted the potential of using S. cerevisiae to modulate green tea aroma and nonvolatiles. Practical Application : A novel fermented tea is produced by yeast fermentation Saccharomyces cerevisiae led to significant changes in tea volatiles and nonvolatiles. Antioxidant capacity remained stable after fermentation

Journal of Food Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Huang, Ling published the artcileComposition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications, COA of Formula: C10H20O2, the main research area is Pinot Noir wine grapevine red blotch disease abscisic acid; exogenous abscisic acid application; grapevine red blotch disease; untargeted LC-HRMS/MS analysis; vineyard management; wine composition; wine volatile compounds.

Grapevine red blotch disease (GRBD) has neg. effects on grape development and impacts berry ripening. Abscisic acid (ABA) is a plant growth regulator involved in the initiation of berry ripening. Exogenous abscisic acid application was compared to an unsprayed control on GRBD-pos. Pinot noir vines during two vintages, and the total monomeric anthocyanin, total phenolics, phenolic composition, and volatile profile were measured in wines. In addition, untargeted metabolites were profiled using high-resolution LC-MS/MS. Results showed that the wine composition varied by vintage year and was not consistent with ABA application. Wines from the ABA treatment had a lower total anthocyanin and total phenolic content in one year. The untargeted high-resolution LC-MS/MS anal. showed a higher abundance of phenolic compounds in ABA wines in 2019, but lower in 2018. The wine volatile compounds of ABA treatments varied by vintage. There were higher levels of free β-damascenone, β-ionone, nerol, and several fermentation-derived esters, acids, and alcs. in ABA wines, but these were not observed in 2019. Lower 3-isobutyl-2-methoxypyrazine (IBMP) was also observed in wines with ABA treatment in 2019. The results demonstrated that ABA application to the fruit zones did not consistently mitigate the adverse impacts of GRBD on Pinot noir wines.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Zhang, Qixian published the artcilePhysicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm, Application of Ethyl octanoate, the main research area is Capsicum biofilm physicochem microbial aroma.

Biofilm formation in the production of fermented vegetable might impact its quality and safety. In this study, physicochem. and microbial properties, volatile and aroma-active compounds between PRPs without biofilm (NPRP) and with biofilm (FPRP) were investigated by gas chromatog.-mass spectrometry, gas chromatog.-olfactometry, aroma extract dilution anal., and spiking tests. The pH and titratable acidity were 3.66 ± 0.00 and 0.47 ± 0.08 g/100 g lactic acid in NPRP and 3.48 ± 0.01 and 0.87 ± 0.10 g/100 g lactic acid in FPRP, resp. The nitrite level of the two PRPs was 1.87-1.92 mg kg-1, which was below the limited value (20 mg kg-1) of fermented vegetables regulated by the GB2760-2017. FPRP had relatively higher microbial and yeast numbers than NPRP, three common pathogens, namely, Salmonella spp., Staphylococcus aureus, and Shigella spp. were not detected. A total of 70 and 151 aroma compounds were detected in NPRP and FPRP, resp., including 13 classes of compounds The dominant aroma attributes of FPRP were sour, floral, mushroom-like, green, and smoky, while NPRP exhibits a mushroom-like flavor. Acetic acid, ethanol, α-terpineol, (E)-2-nonenal, 2-heptanol, phenylethyl alc., and linalool were potent key aroma-active compounds in NPRP and FPRP. Results of spiking tests showed that the addition of each substance not only increased its own odor, but also had significant effects on other smells. FPRP displayed richer varieties and contents of aroma profile than NPRP. However, some compounds, such as 4-ethylguaiacol and 4-vinylguaiacol, which were only detected in FPRP, had neg. roles on the aroma attributes.

RSC Advances published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Wang, Hao published the artcileEffect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine, Name: Ethyl octanoate, the main research area is red wine sodium sulfite tartaric acid tannin glucose color; Addition; Aroma compound; Color; Red wine; Rheological property.

In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheol. properties, release of aroma compounds, and color of the red wine. While determining the rheol. properties of the supplemented samples, non-Newtonian fluidic and shear-thinning behavior of samples was noticed. The viscosity of these samples was found in neg. correlation with the dose of addition of various non-volatile substances. The aroma profile of red wine after additions showed the change in the release of the nine key aroma compounds Among them Et hexanoate, phenylethyl alc., octanoic acid, di-Et succinate, and Et octanoate were profoundly increased. Further, the color of red wines was improved in the presence of tartaric acid and tannin. Overall, supplementation of various substances during storage period of three different wines could enormously affect the sensory characteristics in a dose dependent manner.

Food Science and Biotechnology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Vyviurska, Olga published the artcileEnhanced multi-stir bar sorptive extraction for wine analysis: Alteration in headspace mode, Application of Ethyl octanoate, the main research area is wine multi stir bar sorptive extraction; Botrytized wines; Comprehensive two-dimensional gas chromatography; Multi-SBSE; Tokaj wine region.

Multi-stir bar sorptive extraction (multi-SBSE) represents a viable alternative for recent trends in sample preparation based on a combination of extraction techniques. In this case, increased amount of sorbent and its extended polarity range could advance quality of exptl. data obtained in foodomics or metabolomics investigations. With this in mind, it was developed multi-SBSE procedure suitable for authentication of botrytized wine produced in different countries of Tokaj wine region. A design of headspace mode of multi-SBSE was modified to provide addnl. agitation of a stir bar. An expanded profile of wine samples was obtained with the application of EG-Silicone and PDMS coated stir bars in headspace and direction immersion mode, resp. Multivariate optimization based on central composite design was selected to determine the influence of various exptl. parameters, including extraction temperature enhancing headspace extraction In our case, proper description of the optimization results required application of a third-order polynomial model, which highlighted dominant influence of salt addition for extraction in both modes. Due to a large number of extracted compounds, comprehensive two-dimensional gas chromatog. (GC x GC) was used for assessment of wine samples. Such approach allows reveleaing the presence of sulfur containing compounds, diols, ketone derivatives and methoxybenzenes linking a specific geog. origin. At the same time, the results obtained for compounds common for all the samples were processed with principal component anal. (PCA). Considerable progress for discrimination of the botrytized wines was mainly achieved with combined data from EG-Silicone and PDMS extraction

Food Research International published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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