Tag: M.W=150-200

Gao, Pei published the artcileEffects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish, Formula: C11H22O2, the main research area is Suan yu fermented fish carp texture color aroma cohesion.

Effects of three carp species on texture, color, and aroma properties of Chinese traditional fermented freshwater fish (Suan yu) were investigated. Suan yu were produced from Ctenopharyngodon idella (Grass Carp, GC), Hypophthalmichthys molitrix (Silver Carp, SC), and Cyprinus carpio (Common Carp, CC) as the control. GC displayed the highest hardness and resilience, while SC showed the lowest texture except for springiness (p < .05). GC had the greatest L* and ΔE* values but the least a* value (p < .05). Esters (7), alcs. (7), acids (9), aldehydes (8), ketones (1), hydrocarbons (4), and others (5) were identified by GC-MS in all samples. E-nose anal. showed a remarkable difference in the overall aroma profile among all samples. Sensory evaluation and PCA anal. indicated that grass carp could be used as an alternative raw material for Suan yu production, which would improve the utilization of freshwater fish. Suan yu is a type of Chinese traditional fermented freshwater fish with a unique flavor, which is popular among consumers. Such products are commonly manufactured from fresh common carp (Cyprinus carpio) with long-term anaerobic fermentation Grass carp (Ctenopharyngodon idella) and silver carp (Hypophthalmichthys molitrix) are popular among consumers as major domesticated fish in China with higher annual harvests than that of common carp, which show potential as raw materials for Suan yu production It is the first time to investigate the texture, color, and aroma of Suan yu produced from the three carp species (grass carp, silver carp, and common carp) in the same process and to evaluate their quality differences and acceptability. This will help increase the sources of raw materials for Suan yu production and improve the utilization of freshwater fish. Journal of Food Processing and Preservation published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Coelho, Eduardo published the artcileProduction of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile, Synthetic Route of 106-32-1, the main research area is distilled spirit cassava flour sensory profile; alcoholic fermentation; cassava flour; distilled spirits; enzymatic hydrolysis.

Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alc. fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnol. tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymic cocktails, generating a fermentable broth with ~184 g L-1 of fermentable sugars. This was then fermented into an alc. product with ~10% ethanol by volume and distilled for spirit production Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatog.-flame ionization detection (GC-FID) and GC-MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus.

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, Synthetic Route of 106-32-1.

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

Bezerril, Fabricia Franca published the artcileLacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration, Related Products of esters-buliding-blocks, the main research area is Lacticaseibacillus casei goat milk yogurt xique jam volatile compound.

This study aimed to evaluate the impact of adding Lacticaseibacillus casei (0.2 g/L) and xique-xique jam (10 g/100 g) to goat milk yogurt during storage (1, 14, and 28 days). The yogurts were characterized regarding sugar profiles, organic acids, volatile compounds, and sensory attributes using Preferred Attribute Elicitation (PAE) methodol. Three formulations were prepared: (CY) control (with sucrose), (XY) with xique-xique jam, and (PY) with xique-xique jam and L. casei. Results showed that XY exhibited higher sugar content, but organic acid and volatile compound profiles were similar to CY. PY showed lower sugar content (galactose and glucose), higher organic acid content (lactic acid and propionic acid), and higher volatile compounds concentration It presented improved sensory characteristics, with higher herbaceous aroma and flavor, dairy aroma, sweet aroma and taste, and typical aroma and flavor. Furthermore, it had a lower goat aroma and flavor and cheese aroma. There was an increase in some volatile compounds in CY and XY during storage, while PY had a peak at 14 days. Results suggest that probiotic addition may improve the volatilomic, fermentation profile, and sensory characteristics of yogurts added with xique-xique jam. Furthermore, PAE could be used to characterize the aroma and flavor attributes.

LWT–Food Science and Technology 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

Tian, Huaixiang published the artcileFlavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan, Application of Ethyl octanoate, the main research area is milk propanoic butanoic acid octanal aroma profile flavoromics China; aroma recombination and omission; gas chromatography-mass spectrometry; gas chromatography-olfactometry; key aroma compounds; milk fan.

To determine the key aroma compounds in Chinese milk fan cheese, samples from 6 of the most popular handmade milk fan workshops in Yunnan province of China were analyzed by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), sensory evaluation, aroma recombination and omission experiments Seventy-one aroma compounds were identified by GC-MS, and 31 odor-active compounds were detected by GC-O. The relationships between the 31 odor-active compounds and 10 sensory evaluation properties were explored by partial least squares discriminant anal. The results identified 23 initial key aroma compounds, which were used to simulate the aroma profile of milk fan in aroma recombination experiments Aroma omission experiments identified propanoic acid, butanoic acid, octanoic acid, octanal, nonanal, 2-nonanone, and Et hexanoate as the key aroma compounds Propanoic acid and butanoic acid contributed to cheese and rancid aromas, octanal and nonanal to the fat aroma, octanoic acid and 2-nonanone to the cheese aroma, and Et hexanoate to the fruity aroma of milk fan.

Journal of Dairy 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, Application of Ethyl octanoate.

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

Tian, Huaixiang published the artcileFlavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan, SDS of cas: 123-29-5, the main research area is milk propanoic butanoic acid octanal aroma profile flavoromics China; aroma recombination and omission; gas chromatography-mass spectrometry; gas chromatography-olfactometry; key aroma compounds; milk fan.

To determine the key aroma compounds in Chinese milk fan cheese, samples from 6 of the most popular handmade milk fan workshops in Yunnan province of China were analyzed by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), sensory evaluation, aroma recombination and omission experiments Seventy-one aroma compounds were identified by GC-MS, and 31 odor-active compounds were detected by GC-O. The relationships between the 31 odor-active compounds and 10 sensory evaluation properties were explored by partial least squares discriminant anal. The results identified 23 initial key aroma compounds, which were used to simulate the aroma profile of milk fan in aroma recombination experiments Aroma omission experiments identified propanoic acid, butanoic acid, octanoic acid, octanal, nonanal, 2-nonanone, and Et hexanoate as the key aroma compounds Propanoic acid and butanoic acid contributed to cheese and rancid aromas, octanal and nonanal to the fat aroma, octanoic acid and 2-nonanone to the cheese aroma, and Et hexanoate to the fruity aroma of milk fan.

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

Wu, Shumeng published the artcileEffect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor, Computed Properties of 106-32-1, the main research area is lactic acid bacteria bread flavor sourdough fermented corn oil.

Corn oil and Lactococcus lactis (L. lactis) were selected for improving the sourdough bread aroma, and their effect on bread flavor was studied. Volatile compounds (VOCs) in sourdough and bread crumbs were determined by gas chromatog.-mass spectrometry. The results demonstrated that the VOC profiles appeared mainly dominated by alcs., aldehydes, ketones, acids, esters, and heterocyclic compounds Principal component anal. and cluster anal. showed that the formation of most alcs. were promoted by L. lactis, while corn oil addition yielded more aldehydes, ketones, and furans. Further anal. of odor-active components in bread was characterized by aroma extract dilution anal. and odor activity value (OAV). In the sourdough bread obtained with the addition of corn oil and lipase, (E,E)-2,4-decadienal, 2-pentylfuran, 1-octen-3-ol, 3-methylthio-1-propanol, and (E)-2-nonenal had higher flavor dilution factors and OAV, which were the key aroma compounds distinguished from other varieties of breads.

LWT–Food Science and Technology 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, Computed Properties of 106-32-1.

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

Roldan, Ana M. published the artcileInfluence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines, Recommanded Product: Ethyl octanoate, the main research area is vinification volatile compound aromatic Palomino; enzymes; pellicular maceration; sensory analysis; supra-extraction; volatile compounds; yeasts; β-glycosidase.

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of com. yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial anal. were determined The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odor activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

Foods 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, Recommanded Product: Ethyl octanoate.

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

Ding, Wenwu published the artcileCharacterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju, Application In Synthesis of 123-29-5, the main research area is alc ester volatile compound doubanjiang meju closed open fermentation.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling anal. of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, resp. Compared with the OFD, more diversity and higher concentrations of alcs. and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, resp., by the combined anal. of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p < 0.05) by quant. descriptive anal. (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC-O. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. European Food Research and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Ding, Wenwu published the artcileCharacterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju, Computed Properties of 106-32-1, the main research area is alc ester volatile compound doubanjiang meju closed open fermentation.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling anal. of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, resp. Compared with the OFD, more diversity and higher concentrations of alcs. and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, resp., by the combined anal. of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p < 0.05) by quant. descriptive anal. (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC-O. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. European Food Research and Technology 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, Computed Properties of 106-32-1.

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

Wang, Chunxiao published the artcileThe impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine, Computed Properties of 106-32-1, the main research area is Saccharomyces cerevisiae Schizosaccharomyces japonicus niagara wine; Acetate esters; Killer; Maturity; Sugar; Tolerance; Wine yeast.

Schizosaccharomyces japonicus have been found as dominant yeast species coexisting with Saccharomyces cerevisiae during late stages of spontaneous fermentation of local grapes in Guizhou, China. Therefore, this study further investigated the impacts of the two indigenous yeast species on typicality of crystal grape (Niagara) wine. Five indigenous and one com. S. cerevisiae strains were firstly selected based on their genotypes and fermentation traits in synthetic medium. All the six S. cerevisiae exhibited high tolerance to glucose, temperature, and SO2. The two killer active strains FBKL2.996 and FBKL2.9126 showed relative higher tolerance capacity of ethanol, pH and osmotic pressure than the other four S. cerevisiae strains. Further pure fermentation of six strains using crystal grape must exhibited different contents of volatile compounds, with com. strain CECA producing the highest levels of acetate esters (phenethyl acetate), Et esters (Et caprylate, Et hexanoate), n-caprylic acid iso-Bu ester, and terpenes (linalool) whereas being ranked the last in the sensory anal. The co-inoculation of indigenous S. japonicus with each of the six S. cerevisiae strains increased the acetate esters (mainly isoamyl acetate) by 2-3 times in crystal grape wine. The indigenous S. cerevisiae FBKL2.9128 showed the most obvious variation of volatile compounds between pure and mixed fermentation, exhibiting the significant increase of isoamyl acetate, Et decanoate, Et caprylate, Et hexanoate, Me decanoate, and dodecanal when co-inoculated with S. japonicus. Sugar addition in immature crystal grape juice increased the ethanol, glycerol, and some volatile compounds such as Et butyrate, but decreased the volatile compounds with floral and animal odors. The aroma sensory anal. confirmed the decrease of varietal aroma in wines with sugar addition when comparing with wines made from immature crystal grape. The results of this study provide basic information on the impact of indigenous S. cerevisaie and S. japonicus, and sugar addition on typicality of crystal grape wine, which would help to improve the wine flavor made from crystal grape in southwest China.

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, Computed Properties of 106-32-1.

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