Tag: M.W=150-200

Wang, Wenzhu published the artcileEffect of sterilization and storage on volatile compounds, sensory properties and physicochemical properties of coconut milk, Name: Ethyl octanoate, the main research area is Cocos milk octanal nonanal sensory physicochem property sterilization storage.

Sterilization is an important process in beverage production that not only guarantees the edible safety of beverage but also extends its shelf life. However, the quality changes in the coconut milk sterilization and storage has received scarce attention in regard to beverages. Therefore, this study was conducted to investigate the effect of sterilization (at 121°C for 30 min.) and storage (from day 1 to day 19) on the quality of coconut milk. The volatile compounds present in coconut milk were determined by solid-phase microextraction and gas chromatog.-mass spectrometry. A total of 31 volatile compounds in coconut milk were tentatively identified, including lactones (34.4%), esters (31.5%), aldehydes (20.0%), acids (3.8%), ketones (2.3%), alcs. (1.4%) and other (0.6%). The relative content of delta-octalactone in lactones had no significant change after sterilization compared with nontreatment, while an increase was observed in the relative content of delta-octalactone from 18.14% to 23.81% in storage. In addition, although the percentage of Et octanoate (from 13.15% to 9.05%) in esters significantly decreased after sterilization compared with nontreatment, the content had no significant alter during storage. Those results showed that the volatile compounds in coconut milk changed after sterilization and storage. Further anal. with descriptive sensory evaluation showed that the sensory evaluation ranged from the moderate to extreme levels according to the evaluators. This result indicated that no remarkable change in the sensory qualities of coconut milk by sterilizing and storing. Meanwhile, all attributes had a pos. effect on coconut milk, such as overall coconut milk flavor, sweet, nutty. There is no conspicuous affect in the acceptability of coconut milk by evaluators. Overall, these results indicate that sterilization had no significant affect the flavor of coconut milk; moreover, appropriate storage can improve the acceptability of coconut milk before product shipment.

Microchemical Journal 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

Ju, Yan-lun published the artcileTargeted metabolomic and transcript level analysis reveals the effects of exogenous strigolactone and methyl jasmonate on grape quality, COA of Formula: C10H20O2, the main research area is Vitis fruit quality strigolactone methyl jasmonate targeted metabolomics.

The aim of this work was to gain insight on the effects of exogenous strigolactone (SL) and Me jasmonate (MeJA) on grape quality. ‘Cabernet Sauvignon’ grapes were used as materials. High-performance liquid chromatog. (HPLC) and gas chromatog. mass spectrometry (GC-MS) were used for targeted metabolomic analyzed. Real-time quant. PCR (qRT-PCR) was used for the genes expressions measurement. As results, GR24 (SL analog) and MeJA treatments, especially GR24+MeJA co-treatment, promoted the ripening and coloration of grapes and induced the accumulation of anthocyanins and the expression of anthocyanin-related genes including VvUFGT, VvCHS, VvC4H and VvF3’H. Both the GR24 or MeJA treatment alone or the GR24+MeJA co-treatment significantly increased the contents of total soluble sugar (TSS) and organic acids in grape berries, except for citric acid. GR24 and MeJA treatments, especially GR24+MeJA co-treatment, enhanced the accumulation of volatile compounds Moreover, GR24+MeJA co-treatment significantly increased the contents of C6 volatiles, derived from fatty acids by inducing the expression of VvLOXA, VvLOXB, VvLOXC, VvLOXD, VvHPL1, and VvHPL2. Overall, SL and MeJA applications, especially GR24+MeJA co-treatment may be useful for the quality improvement of red wine grapes.

Scientia Horticulturae (Amsterdam, Netherlands) 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

Bahena-Garrido, Sharon Marie published the artcileThe potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions, Name: Ethyl nonanoate, the main research area is Vitis aroma flavor abscisic hydroxycinnamic acid environment; disease resistance; flavor precursors; light; phytohormone; secondary metabolites; stress response.

BACKGROUND : Koshu, a hybrid of Vitis vinifera L. and V. davidii Foex, is the most popular indigenous cultivar for wine production in Japan. However, little is known about the potential aroma compounds it contains and how environmental factors affect these. In this study, we obtained comprehensive profiles of the volatile (both glycosidically bound and free) and phenolic compounds that occur in koshu berries, and compared these with similar profiles for V. vinifera cv. chardonnay. We then compared the response of these two cultivars to bunch shading and the ripening-related phytohormone abscisic acid (ABA). RESULTS : Koshu berries contained significantly higher concentrations of phenolic compounds, such as hydroxycinnamic acid derivatives, and some volatile phenols, such as 4-vinyl guaiacol and eugenol, than chardonnay berries, which are thought to contribute to the characteristics of koshu wine. In addition, koshu berries had a distinctly different terpenoid composition from chardonnay berries. Shading reduced the concentration of norisoprenoid in both cultivars, as well as several phenolic compounds, particularly their volatile derivatives in koshu berries. The exogenous application of ABA induced ripening and increased the concentrations of lipid derivatives, such as hexanol, octanol, 1-nonanol, and 1-octen-3-ol. Multivariate and discriminant analyses showed that the potential aroma and flavor compounds in the berries could be discriminated clearly based on cultivar and environmental cues, such as light exposure. CONCLUSION : The unique secondary metabolite profiles of koshu and their different responses to environmental factors could be valuable for developing various types of koshu wines and new cultivars with improved quality and cultural characteristics. © 2018 Society of Chem. Industry.

Journal of the Science of Food and Agriculture 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, Name: Ethyl nonanoate.

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

Bahena-Garrido, Sharon Marie published the artcileThe potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions, SDS of cas: 140-11-4, the main research area is Vitis aroma flavor abscisic hydroxycinnamic acid environment; disease resistance; flavor precursors; light; phytohormone; secondary metabolites; stress response.

BACKGROUND : Koshu, a hybrid of Vitis vinifera L. and V. davidii Foex, is the most popular indigenous cultivar for wine production in Japan. However, little is known about the potential aroma compounds it contains and how environmental factors affect these. In this study, we obtained comprehensive profiles of the volatile (both glycosidically bound and free) and phenolic compounds that occur in koshu berries, and compared these with similar profiles for V. vinifera cv. chardonnay. We then compared the response of these two cultivars to bunch shading and the ripening-related phytohormone abscisic acid (ABA). RESULTS : Koshu berries contained significantly higher concentrations of phenolic compounds, such as hydroxycinnamic acid derivatives, and some volatile phenols, such as 4-vinyl guaiacol and eugenol, than chardonnay berries, which are thought to contribute to the characteristics of koshu wine. In addition, koshu berries had a distinctly different terpenoid composition from chardonnay berries. Shading reduced the concentration of norisoprenoid in both cultivars, as well as several phenolic compounds, particularly their volatile derivatives in koshu berries. The exogenous application of ABA induced ripening and increased the concentrations of lipid derivatives, such as hexanol, octanol, 1-nonanol, and 1-octen-3-ol. Multivariate and discriminant analyses showed that the potential aroma and flavor compounds in the berries could be discriminated clearly based on cultivar and environmental cues, such as light exposure. CONCLUSION : The unique secondary metabolite profiles of koshu and their different responses to environmental factors could be valuable for developing various types of koshu wines and new cultivars with improved quality and cultural characteristics. © 2018 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acids 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, SDS of cas: 140-11-4.

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

Tian, Run published the artcileAnalysis of aromatic components of two edible mushrooms, Phlebopus portentosus and Cantharellus yunnanensis using HS-SPME/GC-MS, Category: esters-buliding-blocks, the main research area is aromatic component Phlebopus portentosus Cantharellus yunnanensis HSSPME GCMS.

A headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) was used to evaluate the profile of the volatile components that accounted for the aroma of two edible mushrooms, viz. Phlebopus portentosus and Cantharellus yunnanensis. There were 51 and 69 volatile compounds identified from P. portentosus and C. yunnanensis, resp. These compounds were mainly acids, hydrocarbons, ketones, esters, aldehydes, and alcs., of which acetic acid was most abundant among these volatile components. Onanoic acid, 9-oxo-, Me ester, 2-pentyl-furan, and 5, 6-dihydro-2-pyranone were discovered in the mushrooms for the first time, and the volatile compounds of C. yunnanensis was also investigated for the first time. In addition, the volatile compounds of P. portentosus and C. yunnanensis were analyzed by principal components anal. (PCA). The findings reveal the differences among samples and provide the basic data for the chemotaxonomy in studying P. portentosus and C. yunnanensis.

Results in Chemistry 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, Category: esters-buliding-blocks.

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

Yao, Heng published the artcileEvolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening, Application of Ethyl octanoate, the main research area is Vitis ripening aroma volatile profile; Aroma compounds; Hutai Number8; Maturation process; Odor activity values; Vitis.

Hutai-8 (Vitis vinifera x Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripening, a total of 84 free and 73 bound aroma compounds were identified and quantified using headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Aldehydes and esters were found to be the main volatile compounds in Hutai-8. They accumulated up to 70 days after flowering (DAF) and then decreased. Bound esters and alcs. were prominent. The concentration of bound esters in Hutai-8 at DAF80 was 714.90μg/L. β-Damascenone, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and Et octanoate significantly contributed to the volatile profile of Hutai-8. The odor activity value (OAV) of hexanal was the highest at DAF80, reaching 351.51. β-Damascenone mainly appeared midway through the maturation process, reaching a concentration of 12.79μg/L. The majority of free components reached a maximum in DAF70, while the bound components continuously accumulated throughout the mature period. These results suggest that in addition to being a table grape, Hutai-8 has potential for brewing and other processing.

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

Huang, Zi-Rui published the artcileMicrobial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine, Recommanded Product: Ethyl octanoate, the main research area is Hong Qu glutinous rice wine microbial community volatile metabolite; High-throughput sequencing; Hong Qu glutinous rice wine; Microbial community; Traditional fermentation starters; Volatile metabolites.

Hong Qu glutinous rice wine (HQGRW), as one of the most typical representatives of Chinese rice wine, is generally brewed from glutinous rice by adding two traditional wine fermentation starters-Hong Qu (HQ) and Bai Qu (BQ). The objective of this study was to determine the microbial communities and volatile metabolites of different traditional fermentation starters for HQGRW, and elucidate the potential correlation between microbiota and volatile metabolites. Both heatmap and principal component anal. (PCA) revealed the significant variances in volatile profiles among different wine starters. Microbiol. anal. based on high-throughput sequencing (HTS) technol. demonstrated that both of bacterial and fungal communities varied significantly in different starters. HQ was dominated mainly by bacteria of Bacillus ginsengihumi (20.17%), Pantoea sp. (10.39%), Elizabethkingia sp. (5.52%), Streptococcus sp. (5.03%) Brevundimonas sp. (3.03%), Rickettsia prowazekii (2.94%), Thermus thermophilus (2.54%), Bacillus amyloliquefaciens (1.48%), Bacillus aryabhattai (1.42%); fungi of Monascus purpureus (39.7%), Aspergillus niger (27.35%), Xeromyces bisporus (8.39%), Aspergillus penicillioides (6.89%), Aspergillus flavus (2.33%) and Pichia farinose (0.79%). By contrast, BQ contained much higher proportions of bacteria of Lactococcus lactis (10.45%), Lactobacillus brevis (9.99%), Pediococcus pentosaceus (8.29%), Weissella paramesenteroides (6.69%), Lactobacillus fermentum (4.83%), Gluconobacter thailandicus (3.93%), Lactobacillus alimentarius (3.59%), fungi of Rhizopus arrhizus (31.47%), Saccharomycopsis fibuligera (27.86%), Aspergillus niger (20.81%), Issatchenkia orientalis (3.79%), Saccharomycopsis malanga (3.15%), Clavispora lusitaniae (2.29%), Candida tropicalis (1.47%), Saccharomyces cerevisiae (1.11%) and Rhizopus microsporus (0.57%). Furthermore, core functional microbiota that might contribute to volatile flavor development was explored through Spearman’s correlation-based network anal. Lactobacillus brevis, Lactobacillus alimentarius, Lactobacillus plantarum and Aspergillus niger were found to be strongly associated with acid compounds (FDR adjusted P < 0.01), while Pichia sp., Candida sp., Monascus purpureus, Lactobacillus brevis and Lactobacillus alimentarius were pos. correlated with concentrations of aromatic esters associated with fruity and floral notes (FDR adjusted P < 0.01), implying that these microorganisms might make significant contributions to the flavor of rice wine. These findings demonstrated that the aromatic quality of HQGRW may be critically influenced by the microbiota in traditional fermentation starters. To conclude, this study would contribute to the development of novel defined starter cultures for improving the aromatic quality of HQGRW. 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, Recommanded Product: Ethyl octanoate.

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

Belleggia, Luca published the artcilePortuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds, Product Details of C10H20O2, the main research area is Portuguese cacholeira blood sausage volatile organic compound microbiota; Debaryomyces hansenii; Lactobacillus sakei; Mycobiota; Starmerella apicola; Volatilome.

Among typical Portuguese sausages, the cacholeira blood sausage undoubtedly represents one of the most popular preparations To the authors’ knowledge, a lack of information on both the microbiota and the volatile organic compounds (VOCs) of this blood-containing sausage emerges from the available scientific literature. This study represents the first characterization of physico-chem., microbiol. and volatile traits of Portuguese cacholeira blood sausage. To this end, ready-to-eat cacholeira blood sausages were collected from two production batches manufactured in summer (batch 1) and autumn (batch 2). Viable counts showed active microbial communities mainly composed by lactic acid bacteria, coagulase neg. cocci, enterococci and eumycetes. The metataxonomic approach showed a simple bacterial composition, which was dominated by Lactobacillus sakei in both the analyzed batches (1 and 2) considered. Carnobacterium, Enterococcus, Kluyvera, Lactococcus and Serratia were found as minor genera. The mycobiota varied according to the production season. Batch 1 was dominated by Starmerella apicola, Debaryomyces hansenii and Candida tropicalis, whereas batch 2 was dominated by D. hansenii. Moreover, Aspergillus spp., Kurtzmaniella zeylanoides, Saccharomyces cerevisiae, Kurtzmaniella santamariae, Brettanomyces bruxellensis and Pichia kluyveri were detected in both the batches as minority species. Seventy-two volatile compounds were identified, including esters, phenols, terpenoids, acids, alcs., ketones, aldehydes, lactones, furans, sulfur and nitrogen compounds Significant differences were seen in the amount of some compounds, as a feasible consequence of differences in the raw materials, artisan production and seasonality.

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, Product Details of C10H20O2.

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

Wang, Jing published the artcileIdentification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC x GC-TOF/MS, Quality Control of 111-11-5, the main research area is aroma active compound beef GC electronic nose.

To uncover the integral flavor characteristics and individual odor active compounds in tallow derived from different beef fats: inguinal (IF), omental (OF), and perirenal fats (PF), we used flash GC electronic nose (flash GC E-nose) to analyze and characterize the samples. GC x GC-TOF/MS identified and quantified 195 volatile compounds with significant differences amongst the three kinds of fats. There were 45 important odorants (ROAV > 0.1) containing 23 key odorants (ROAV > 1), of which 43, 34, 35 important odorants were found in IF, OF, and PF, resp. Our results showed that the key odorants overall probably contribute to a fatty and sweat acid smell in IF, a meaty and slightly sweet taste in OF, and sweetness and slightly meaty taste in PF. Elucidating the distribution of key odorants in beef tallow from different parts of animals could provide a scientific basis for formulating and selecting raw materials of high-quality beef tallow flavor products.

European Food Research and Technology 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, Quality Control of 111-11-5.

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

Wang, Jing published the artcileIdentification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC x GC-TOF/MS, Safety of Methyl decanoate, the main research area is aroma active compound beef GC electronic nose.

To uncover the integral flavor characteristics and individual odor active compounds in tallow derived from different beef fats: inguinal (IF), omental (OF), and perirenal fats (PF), we used flash GC electronic nose (flash GC E-nose) to analyze and characterize the samples. GC x GC-TOF/MS identified and quantified 195 volatile compounds with significant differences amongst the three kinds of fats. There were 45 important odorants (ROAV > 0.1) containing 23 key odorants (ROAV > 1), of which 43, 34, 35 important odorants were found in IF, OF, and PF, resp. Our results showed that the key odorants overall probably contribute to a fatty and sweat acid smell in IF, a meaty and slightly sweet taste in OF, and sweetness and slightly meaty taste in PF. Elucidating the distribution of key odorants in beef tallow from different parts of animals could provide a scientific basis for formulating and selecting raw materials of high-quality beef tallow flavor products.

European Food Research and Technology 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, Safety of Methyl decanoate.

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