Tag: M.W=150-200

Lee, Sang Mi published the artcileDetermination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce, Application of Ethyl octanoate, the main research area is soy sauce volatile compound long term fermentation; long-term fermentation; solid phase microextraction; soy sauce; stir bar sorptive extraction; volatile compounds.

The changes of volatile compounds in soy sauce during long-term fermentation (12 mo) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, resp. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcs. and ketones decreased according to long-term fermentation The initial fermentation stages were mainly associated with some alcs., ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were Et 3-methylbutanoate (Et isovalerate), Et pentanoate (Et valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), Et benzoate, Et 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (γ-nonalactone). Practical Application : This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 mo) using solid-phase microextraction and stir bar sorptive extraction These results may help to predict th e effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term 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, Application of Ethyl octanoate.

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

Lee, Sang Mi published the artcileDetermination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce, COA of Formula: C9H18O2, the main research area is soy sauce volatile compound long term fermentation; long-term fermentation; solid phase microextraction; soy sauce; stir bar sorptive extraction; volatile compounds.

The changes of volatile compounds in soy sauce during long-term fermentation (12 mo) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, resp. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcs. and ketones decreased according to long-term fermentation The initial fermentation stages were mainly associated with some alcs., ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were Et 3-methylbutanoate (Et isovalerate), Et pentanoate (Et valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), Et benzoate, Et 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (γ-nonalactone). Practical Application : This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 mo) using solid-phase microextraction and stir bar sorptive extraction These results may help to predict th e effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term fermentation

Journal of Food Science 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, COA of Formula: C9H18O2.

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

Lee, Sang Mi published the artcileDetermination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce, Application of Ethyl nonanoate, the main research area is soy sauce volatile compound long term fermentation; long-term fermentation; solid phase microextraction; soy sauce; stir bar sorptive extraction; volatile compounds.

The changes of volatile compounds in soy sauce during long-term fermentation (12 mo) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, resp. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcs. and ketones decreased according to long-term fermentation The initial fermentation stages were mainly associated with some alcs., ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were Et 3-methylbutanoate (Et isovalerate), Et pentanoate (Et valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), Et benzoate, Et 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (γ-nonalactone). Practical Application : This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 mo) using solid-phase microextraction and stir bar sorptive extraction These results may help to predict th e effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term fermentation

Journal of Food 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, Application of Ethyl nonanoate.

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

Zhang, Shurong published the artcileImpact of co-culture of Lactobacillus plantarum and Oenococcus oeni at different ratios on malolactic fermentation, volatile and sensory characteristics of mulberry wine, Recommanded Product: Ethyl octanoate, the main research area is Lactobacillus plantarum Oenococcus oeni malolactic fermentation mulberry wine.

Mixed malolactic fermentation conducted by different starters are supposed to bring changes to wine properties. In this work, the combination of two classic MLF strains (L. plantarum or O. oeni, with different blend ratio) was investigated for the making of mulberry wines, with special emphasis on their performance during MLF and their interactive influence on the wine′s volatile and sensory property. The bacterial diversity during fermentation was evaluated by a next-generation sequencing method, and L. plantarum was found dominating over other genera most of the fermentation period. The volatile compounds were determined by HS-GC-IMS, and different volatile profiles were acquired as a result of different bacterial blend ratio. As for sensory evaluation, all mixed MLFs resulted in better sensory properties than single MLF, and LO41 (the inoculum of L. plantarum: O. oeni = 4:1) gained the highest score for global aroma, based on its reinforcement on ′fruity′ and reduction of ′pungent′ odors in wine. Furthermore, PLS was used to build the relationship between various volatiles and wine attributes, and further to explain the sensory data. Overall, our study provides an alternative strategy of combined MLF to improve the sensory property of mulberry wines.

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, Recommanded Product: Ethyl octanoate.

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

Luo, Manli published the artcileInsights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of Nanguo pears, Application of Ethyl octanoate, the main research area is volatile ester LOX signaling ripening Nanguo pear; LOX pathway; Post-harvest ripening; Volatile ester; ‘Nanguo’ pear.

Nanguo pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening and examining their roles through principal component anal. (PCA), partial least-square regression (PLSR), and correlation anal. In pears ripening to the optimum taste period (OTP), components and contents of volatile esters reached a peak, of which Et butanoate, Et hexanoate, and hexyl acetate were most prominent. Linoleic acid and linolenic acid contents rose greatly until OTP and then declined; the activities of LOX, alc. dehydrogenase (ADH), and alc. acyltransferase (AAT) increased progressively until the OTP. Among the genes involved in LOX-pathway, the expressions of PuLOX3, PuADH3, and PuAAT contributed most to changes of total ester and main esters in Nanguo pears.

Food Chemistry published new progress about Esters 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

Niu, Yunwei published the artcileCharacterization of odor-active volatiles and odor contribution based on binary interaction effects in mango and vodka cocktail, Recommanded Product: Ethyl octanoate, the main research area is vodka cocktail mango limonene betacaryophyllene terpinolene 3carene odor; perceptual interaction; synergistic effect; volatile compounds.

Thirty-six volatile compounds, composed of 18 esters, 10 terpenes, and 8 others, were detected by headspace-solid phase microextraction (HS-SPME) equipped with gas chromatog.-mass spectrometry (GC-MS) in mango and vodka cocktail. Moreover, these compounds were detected by olfactometry using aroma intensities. Comparing these compounds revealed that the aroma intensities (AIs) of limonene, 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate were higher than others (AIs ≥ 4). In this context, limonene was selected as the reference compound on the basis of the strongest component model. The aim of this study was to determine the perceptual interaction between limonene and 3-carene, myrcene, β-caryophyllene, citronellyl propanoate, resp., in a binary mixture In addition, feller’s addition model revealed that limonene presented an addition effect when combined with 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate. It could be stated that these compounds played an important role in the aroma of mango and vodka cocktail. The results demonstrated that mol. structure and the ratio between compounds affected the synergistic effect, and compounds with similar structure and aroma were more prone to undergo addition and synergy.

Molecules published new progress about Esters 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

Yan, Jing published the artcileFrom extra virgin olive oil to refined products: intensity and balance shifts of the volatile compounds versus odor, Quality Control of 106-32-1, the main research area is extra virgin olive oil volatile organic odor compound; VOCs proportion; extra virgin olive oil; odor quality; processing grades; quantitation.

To explore relationships between the volatile organic compounds (VOCs) of different grades of olive oils (OOs) (extra virgin olive oil (EVOO), refined olive oil (ROO), and pomace olive oil (POO)) and odor quality, VOCs were measured in the headspace of the oils by proton transfer reaction quadrupole ion guide time-of-flight mass spectrometry. The concentrations of most VOCs differed significantly between the grades (EVOO>ROO>POO), whereas the abundance of m/z 47.012 (formic acid), m/z 49.016 (fragments), m/z 49.027 (fragments), and m/z 115.111 (heptanal/heptanone) increased in that order. Although the refined oils had considerably lower VOC abundance, the extent of the decline varied with the VOCs. This results in differences in VOCs proportions. The high VOC abundance in the EVOO headspace in comparison to ROO and POO results in a richer and more complex odor. The identified C5-C6 compounds are expected to contribute mainly to the green odor notes, while the identified C1-C4 and C7-C15 are mainly responsible for odor defects of OOs. Current results reveal that processing strongly affects both the quant. and relative abundance of the VOCs and, therefore, the odor quality of the various grades of OOs.

Molecules published new progress about Esters 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, Quality Control of 106-32-1.

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

Munoz-Gonzalez, Carolina published the artcileOral persistence of esters is affected by wine matrix composition, Synthetic Route of 106-32-1, the main research area is ester wine matrix composition oral persistence; Ethanol; In vivo aroma release; Oral ester persistence; Oral retention; Polyphenols; Wine matrix.

The present work evaluated for the first time the influence of wine matrix composition on oral ester persistence. To do that, the in mouth behavior (oral retention and persistence) of six esters was followed in nine individuals after they rinsed their mouths with four rose wines presenting two levels (low and moderate) of ethanol (0.5% or 10% volume/volume) and polyphenols (402 U+00B1 10 or 661 U+00B1 33 mg gallic acid/L). Overall, polyphenols and specially, ethanol, affected the oral retention of esters and their subsequent oral persistence, in an individual, compound and concentration dependent manner. The wine with moderate ethanol and low polyphenol content and the wine with low ethanol and moderate polyphenol content presented an increased oral ester persistence respect to the control wine (low ethanol/polyphenol content). However, the wine with moderate ethanol/polyphenol content showed most likely a lower oral ester persistence compared to the rest of the wines. Thus, an interaction between ethanol and polyphenols at specific concentrations could reduce oral ester persistence, and likely the fruity character of wines. The information generated in this research can be used by winemakers to understand how different winemaking techniques, which might alter wine ethanol and polyphenol content, may also affect wine aroma quality.

Food Research International published new progress about Esters 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

Lan, Tian published the artcileEvaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry, Computed Properties of 106-32-1, the main research area is Chinese kiwi wine color aroma gas chromatog mass spectrometry; Aroma; Color; Commercial kiwi wine; GC–MS; Intelligent sensory technologies; Sensory property.

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising com. development prospects. In this study, the color and aroma characteristics of 14 com. available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) and colorimeter) and gas chromatog.-mass spectrometry (GC-MS). Different types of KW had similar color trends, namely, yellow-green or yellow; however, individual samples showed a bright green color and had a high transparency. E-nose and GC-MS reached a relatively consistent conclusion that fermented wine and Lu Jiu were closer and significantly differed from those of distilled wine and beer. A total of 215 volatile organic compounds were identified in all KW. 50 key odor-active compounds were identified, of which Et caprylate, which had high OAVs in all samples (30-565.17), was considered the key odor-active compound of KW; likewise, damascenone also made a prominent aroma contribution in the different types of KW. Moreover, β-ionone, Et undecanoate, Et 2-methylvalerate were outstanding in different fermented wines. Acids and terpenoids were prominent in beer. The study could provide a data support and market information for the quality control, research, production and development of KW.

Food Chemistry: X 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

Wei, Jianping published the artcileMulti-omics discovery of aroma-active compound formation by Pichia kluyveri during cider production, Related Products of esters-buliding-blocks, the main research area is Pichia cider multi omics aroma active compound.

Pichia kluyveri is a promising non-Saccharomyces yeast that can be used in winemaking, but is not well characterized. In this study, aroma-active compounds were identified in cider fermented by P. kluyveri X31-10 using gas chromatog.-olfactometry (GC-O) analyses combined with aroma extract dilution analyses (AEDA). Further, genomic and transcriptomic analyses were used to elucidate the potential mol. mechanisms of aroma formation. Aroma-active compounds identified in the cider included 3-methylbutyl acetate, β-damascenone, Et 2-methylbutanoate, and 2-phenethyl acetate. A 10.97 Mb complete genome sequence of P. kluyveri X31-10 was determined that contained an estimated 5130 predicted genes. RNA-seq showed numerous differentially expressed genes related to the formation of aroma compounds in P. kluyveri during cider fermentation Integrative anal. of multi-omics (genomic, transcriptomic, and exometabolomic) data indicated the presence of multiple copies of several genes (e.g., ADH6, ADH7, LEU4) involved in the production of aroma-active compounds, with many uniquely present in the genome of P. kluyveri, but not that of Saccharomyces cerevisiae. The high expression levels of some of these genes could implicate their contributions to producing characteristic alc. and ester aromas. These data provide new characterization insights into the aroma-active compounds of ciders and genes associated with their formation in non-Saccharomyces yeasts.

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