M.W=150-200 Archives - Page 73 of 537 - Esters-buliding-blocks

Englezos, Vasileios’s team published research in Food Research International in 2019-08-31 | CAS: 106-32-1

Food Research International published new progress about volatile organic compound Saccharomyces Starmerella red wine fermentation; Extracellular metabolites; Mixed fermentation; Non-Saccharomyces; Starmerella bacillaris; Yeast interactions. 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.

Englezos, Vasileios published the artcileSaccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations, Quality Control of 106-32-1, the main research area is volatile organic compound Saccharomyces Starmerella red wine fermentation; Extracellular metabolites; Mixed fermentation; Non-Saccharomyces; Starmerella bacillaris; Yeast interactions.

The use of Starmerella bacillaris in combination with Saccharomyces cerevisiae is considered as a state-of-the-art biol. application to modulate wine composition This application implies a detailed understanding of yeast-yeast interactions during mixed fermentations and their effect on the composition of the resulting wines. In this context, ten com. S. cerevisiae strains were used as partners of an indigenous, previously characterized Starm. bacillaris strain in order to get a better insight into the impact of S. cerevisiae strain employed. The different combinations of strains tested influenced the growth dynamics, the fermentation behavior and, as a consequence, wine composition in a couple-dependent manner. In addition, wines produced from mixed fermentations had significantly lower levels of ethanol, acetic acid and Et acetate, and showed higher amounts of glycerol, higher alcs. and esters compared to pure S. cerevisiae control fermentations This study reveals the importance of S. cerevisiae strain choice on the chem. composition of the wines produced from mixed culture fermentations with Starm. bacillaris.

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

Ramsey, Imogen’s team published research in Food Chemistry: X in 2021-06-30 | CAS: 111-11-5

Food Chemistry: X published new progress about Beer. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

Ramsey, Imogen published the artcileAssessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles, Computed Properties of 111-11-5, the main research area is beer dealcoholization sensory physicochem impact reverse osmosis membrane technol; Dealcoholization; Non-alcoholic beer; Physicochemical; Reverse osmosis; Sensory.

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrixes (stout, lager, ∼ 5% ABV) and their dealcoholized counterparts (∼0.5% ABV), for physicochem. properties (volatiles, pH, ABV, polyphenols, bitterness) and sensory profiles using a trained descriptive panel (n = 12). The efficiency and consistency of RO membranes were evaluated by replicate dealcoholisation trials (n = 3) for each beer. Statistical anal. revealed significant reductions (p < 0.05) in key volatile compounds with linear structures (Et octanoate, octan-1-ol) compared to those with increased levels of branching (3-methylbutyl acetate, 2-methylpropan-1-ol). Significant reductions (p < 0.0001) in fruity/estery, alc./solvent, malty, sweetness and body sensory attributes were also discovered. Finally, longer processing times for the stout across replicate trials suggested membrane clogging, while differences in volatile reduction suggested membrane fouling. This novel research proposes compound structure, rather than compound size, impacts RO membrane permeability and resulting sensory quality. Food Chemistry: X published new progress about Beer. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

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

Hernandes, Karolina C.’s team published research in Food Research International in 2019-09-30 | CAS: 106-32-1

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

Hernandes, Karolina C. published the artcileMatrix-compatible solid phase microextraction coating improves quantitative analysis of volatile profile throughout brewing stages, Application of Ethyl octanoate, the main research area is beer polydimethylsiloxane divinylbenzene carboxen solid phase microextraction brewing; Aroma; Beer; DVB/Car/PDMS; Flavor; HS-SPME; Lager; PDMS-overcoated fiber; Polydimethylsiloxane.

Ethanol is the major matrix constituent of beer and has been reported as an important interfering volatile during headspace solid phase microextraction (HS-SPME) of minor compounds due to its displacement effect. The addition of a thin hydrophobic polydimethylsiloxane (PDMS) layer on a com. divinylbenzene/Carboxen/PDMS (DVB/Car/PDMS) fiber was evaluated, for the first time, to minimize the displacement effect caused by ethanol in the quant. determination of volatile profile of five stages of brewing. Anal. were performed through gas chromatog. coupled to mass spectrometry detector. The extractive capacity of the PDMS-overcoated fiber was superior to the com. analogous fiber, since the modified version extracted a greater number of compounds (61 vs. 45) and allowed to obtain 20% more of total chromatog. area than the com. fiber. The ethanol content of model solutions (0, 4, 8 and 12%) did not result in significant differences in responses neither to polar nor to medium polar or nonpolar analytes when PDMS-overcoated fiber was used. On the other hand, a displacement effect was observed when polar compounds were extracted by the com. fiber. There was no need to prepare different anal. curves with distinct ethanol levels close to those found in each brewing stage, when PDMS-overcoated fiber was used. This approach turns the anal. method simpler, less laborious and time consuming. It showed adequate linearity, sensitivity, repeatability and intermediate precision. A heat map displayed the quant. differences in the volatile profile of each stage of brewing. Mashing stood out in relation to the others steps by the highest levels of higher alcs. Boiling was characterized by the highest levels of Maillard reaction products, while fermentation, maturation and pasteurization were discriminated by a major presence of esters. Terpenes were incorporated to the wort during boiling or fermentation and the concentration of these compounds remained similar throughout the subsequent brewing steps.

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

Nikulin, Jarkko’s team published research in European Food Research and Technology in 2020-11-30 | CAS: 106-32-1

European Food Research and Technology published new progress about Beer. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

Nikulin, Jarkko published the artcileBrewing potential of the wild yeast species Saccharomyces paradoxus, Recommanded Product: Ethyl octanoate, the main research area is Saccharomyces Maltose Brewing potential.

Here, we report the first comprehensive investigation of the brewing potential of the species. Eight wild strains of S. paradoxus were isolated from oak trees growing naturally in Finland, screened in a series of fermentation trials and the most promising strain was selected for lager beer brewing at pilot scale (40 l). Yeasts were evaluated according to their ability to utilize wort sugars, their production of flavor-active aroma volatiles, diacetyl and organic acids, and sensorial quality of beers produced. All strains could assimilate maltose but this occurred after a considerable lag phase. Once adapted, most wild strains reached attenuation rates close to 70%. Adaptation to maltose could be maintained by re-pitching and with appropriate handling of the adapted yeast. Fermentation at 15°C with the best performing strain was completed in 17 days. Maltose was consumed as efficiently as with a reference lager yeast, but no maltotriose use was observed Bottled beers were evaluated by a trained sensory panel, and were generally rated as good as, or better than, reference beers. S. paradoxus beers were considered full-bodied and had a relatively clean flavor profile despite the presence of the clove-like 4-vinyl guaiacol. In conclusion, S. paradoxus exhibits a number of traits relevant to brewing, and with appropriate handling could be applied industrially.

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

Liao, Pei-Han’s team published research in Analytical Chemistry (Washington, DC, United States) in 2020-01-07 | CAS: 106-32-1

Analytical Chemistry (Washington, DC, United States) published new progress about Beer. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

Liao, Pei-Han published the artcileOn-Line Coupling of Simultaneous Distillation-Extraction Using the Likens-Nickerson Apparatus with Gas Chromatography, SDS of cas: 106-32-1, the main research area is coupling simultaneous distillation extraction gas chromatograph mass spectrometer ester.

Simultaneous distillation-extraction (SDE) using the Likens-Nickerson apparatus is a convenient technique used to isolate volatile organic compounds (VOCs) from complex liquid matrixes. The technique combines steam distillation with solvent extraction While anal. extractions are normally followed by off-line separation/detection, it is advantageous to couple extractions online with separation and detection systems that are employed in the same anal. workflow. Here, we have coupled the Likens-Nickerson apparatus online with a gas chromatograph hyphenated with a mass spectrometer. For that purpose, we have devised an automated liquid transfer setup comprising a peristaltic pump, control unit, customized transfer vial with a drain port, and an autosampler arm to deliver liquid extract aliquots at defined time points. The online SDE-GC/MS system enables one to record real-time extraction profiles. These profiles reveal extraction kinetics of various VOCs present in the extracted samples. The data sets were fitted with the first order kinetic equation to obtain numeric values characterizing the extraction process (rate constants ranging from 0.21 to 0.01 min-1 for the Et esters from C6 to C19). A comparison of online and off-line results reveals that the online system is more dependable, while the off-line anal. leads to artifacts. To demonstrate the operation of the online SDE-GC/MS system, we performed analyses of selected real samples (beer). The real-time data sets revealed extraction kinetics for VOCs present in these samples. The devised extraction-anal. system allows the analysts to make an evidence-based decision on the extraction time for different groups of analytes in order to maximize extraction yield and minimize analyte losses.

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

Liao, Pei-Han’s team published research in Analytical Chemistry (Washington, DC, United States) in 2020-01-07 | CAS: 123-29-5

Analytical Chemistry (Washington, DC, United States) published new progress about Beer. 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.

Liao, Pei-Han published the artcileOn-Line Coupling of Simultaneous Distillation-Extraction Using the Likens-Nickerson Apparatus with Gas Chromatography, Computed Properties of 123-29-5, the main research area is coupling simultaneous distillation extraction gas chromatograph mass spectrometer ester.

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

Yin, Hua’s team published research in Journal of Agricultural and Food Chemistry in 2019-05-15 | CAS: 106-32-1

Journal of Agricultural and Food Chemistry published new progress about Beer. 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.

Yin, Hua published the artcileEnhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus, Related Products of esters-buliding-blocks, the main research area is Saccharomyces EEB1 ETR1 fatty acid ethyl ester beer flavor; Saccharomyces pastorianus; beer; ethanol O-acyltransferases; medium-chain fatty acid ethyl esters.

Esters are important flavor compounds in alc. beverages. Although they are present at trace levels, esters play a key role in the formation of flavors, especially fruity flavors, in beverages. Low ester contents result in bland beer and unpleasant flavor. In this study, three recombinant strains, ethanol O-acyltransferase encoding EEB1 overexpression strain (31194::EEB1), 2-enoyl thioester reductase encoding ETR1 overexpression strain (31194::ETR1), and EEB1-ETR1 co-overexpression strain (31194::EEB1::ETR1), were constructed. Et hexanoate production by 31194::EEB1 and 31194::EEB1::ETR1 was 106% higher than that by the parental strain. Further, Et octanoate production by 31194::EEB1 and 31194::EEB1::ETR1 was enhanced by 47 and 41%, resp., compared with that of parental strain 31194. However, no difference was observed between 31194::ETR1 and the parental strain in terms of Et hexanoate and Et octanoate production This indicates that although EEB1 overexpression in Saccharomyces pastorianus enhanced Et hexanoate and Et octanoate production, ETR1 expression levels did not affect the extracellular concentrations of these esters.

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

Marsili, Ray Thomas’s team published research in Journal of the American Society of Brewing Chemists in 2019 | CAS: 106-32-1

Journal of the American Society of Brewing Chemists published new progress about Beer. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

Marsili, Ray Thomas published the artcileEvaluation of Sequential-SBSE and TF-SPME Extraction Techniques Prior to GC-TOFMS for the Analysis of Flavor Volatiles in Beer, Application of Ethyl octanoate, the main research area is beer flavor volatile SBSE thin film SPME GC TOFMS.

Sequential-Stir Bar Sorptive Extraction (Seq-SBSE) was investigated as a technique for the extraction and concentration of volatiles in beer prior to gas chromatog.-time-of-flight mass spectrometry (GC-TOFMS) anal. for standard solutions prepared in an imitation beer solvent. Twenty-seven beer analytes across a range of polarities (Ko/w’s) were investigated. The technique provided acceptable quantitation for most of the 27 analytes investigated, but calibration curves for five of the most polar analytes were nonlinear. Thin Film SPME (TF-SPME) sample preparation, which has recently been shown to provide quant. extraction of polar analytes, was compared to Seq-SBSE results for the standard solutions TF-SPME provided linear calibration curves for all 27 analytes. To compare test precision, a com. sample of beer was analyzed in triplicate by both techniques. Eighty-five analytes were detected by Seq-SBSE with an average percentage of relative standard deviation (%RSD) of 9.7% and 95 analytes were detected by TF-SPME with an average %RSD of 8.9%. Triplicate samples from three brands of com. beers at the end of shelf life were analyzed. Ten potential off-flavor chems. analyzed by TF-SPME were subjected to principal component anal. Examination of principal component anal. (PCA) loadings results showed the most significant concentration differences in off-flavor chems. in the different brands occurred with E-2-nonenal, 3-methyl-2-butene-1-thiol, and vinyl guaiacol. Studies showed that some analytes showed better detection sensitivity by Seq-SBSE, while other analytes were detected with higher sensitivity by TF-SPME. Linear least squares correlation coefficients for calibration curves were higher for Seq-SBSE except for highly polar volatiles, while TF-SPME was able to quant. detect more chems. including highly polar ones. TF-SPME appears to be an excellent supplemental technique for the anal. of beer volatiles.

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

Ruvalcaba, Jose E.’s team published research in Food Research International in 2019-12-31 | CAS: 106-32-1

Ruvalcaba, Jose E. published the artcileDevelopment of a stir bar sorptive extraction method to study different beer styles volatile profiles., Recommanded Product: Ethyl octanoate, the main research area is beer volatile compound stir bar sorptive extraction; Beer; Differentiation; Optimization; Stir bar sorptive extraction; Volatile compounds.

A stir bar sorptive extraction method coupled to Gas Chromatog.-Mass Spectrometry for the anal. of 52 volatile compounds in beer has been developed. The final optimized conditions were: 50 mL sample volume, 180 min extraction time, 25% (w/v) NaCl content and polydimethylsyloxane stir bars. Good values of linearity (R2 > 0.99) were achieved for the calibration lines of all the compounds The limits of detection and quantification obtained were low enough for the determination of the volatile compounds in the samples and the recovery values obtained for the majority of the compounds were between 80% and 120%. The precision of the method was also studied and acceptable values for this type of extraction technique were obtained (<20%). 30 samples of different styles of beers (ale, lager, stout and wheat) were analyzed and their aromatic profile was characterised. Multivariate statistical techniques allowed the correct classification of the samples according to their volatile composition Food Research International published new progress about Beer. 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, DanDan’s team published research in Food Chemistry in 2019-03-01 | CAS: 110-42-9

Food Chemistry published new progress about Beer. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

Yan, DanDan published the artcileAssessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars: A potential route to beer crafting, Recommanded Product: Methyl decanoate, the main research area is phytochem profile Humulus hop beer; Beer; GC–accTOFMS; Hop genotypes; Humulus lupulus L.; Volatile phytochemical profile.

This study investigated the volatile phytochem. diversity of 30 samples obtained from exptl. hybrid and com. H. lupulus L. plants. Essential oils distilled from these samples were analyzed by high resolution gas chromatog. coupled with accurate mass time-of-flight mass spectrometry (GC-accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were pos. or tentatively identified. A total of 24 metabolites were detected in all samples, but com. cultivars (selected for brewing performance) had fewer compounds identified compared to exptl. genotypes. Chemometrics analyses enabled distinct differentiation of exptl. hybrids from com. cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites.

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