Tag: M.W=150-200

Gong, Di published the artcileA comparison of postharvest physiology, quality and volatile compounds of ‘Fuji’ and ‘Delicious’ apples inoculated with Penicillium expansum, Safety of Benzyl acetate, the main research area is apple Penicillium expansum firmness volatile compound.

Blue mold caused by Penicillium expansum is a major postharvest disease of apple fruit, which leads to fruit loss and patulin accumulation. In this study, ‘Delicious’ and ‘Fuji’ apples were inoculated with P. expansum to investigate effects of infection on physiol., quality and release of volatile compounds The results showed that P. expansum significantly promoted ethylene production, increased respiration rate, and induced higher peaks of ethylene and respiration in fruit. The fungus also caused a lower of membrane integrity, firmness, and the content of total soluble solid and titratable acid. Moreover, P. expansum increased the content of volatile compounds in two cultivars of apple. C6 alc. and aldehyde contents were significantly improved by inoculation in the earlier storage stage, and ester contents were improved in the middle and later storage stage. According to PLS-DA anal., hexanoic acid and hexanal were the most important factors to distinguish the inoculated ‘Delicious’ and ‘Fuji’ from their controls. Interestingly, among specific volatile compounds detected in the two inoculated cultivars, 3 volatile compounds, including phenethyl acetate, Me 2-methylbutanoate and Et benzeneacetate, were common in both of inoculated fruit. Although wounding increased ethylene production and respiration rate, decreased quality of the two cultivars and affected volatiles release, the effects were less than P. expansum. Compared with ‘Fuji’, the inoculated ‘Delicious’ had a higher of lesion diameter, ethylene production and respiration rate and content of total soluble solid, and a lower of membrane integrity, firmness and content of titratable acid. The inoculated ‘Delicious’ also released more volatile compounds, especially C6 volatiles. In general, P. expansum inoculation promoted ripening and quality loss, leading to change of volatile compounds during storage and release of specific volatiles. Moreover, ‘Delicious’ was more susceptible to P. expansum than ‘Fuji’.

Postharvest Biology and Technology published new progress about Apple. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Pico, Joana published the artcileSelection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles, Recommanded Product: Ethyl nonanoate, the main research area is gluten free bread teff quinoa flour starch volatile compound.

Abstract: Gluten-free breads have been characterised by a weak aroma. In this study, different mixtures of gluten-free flours (teff and quinoa) and starches (wheat and corn) were investigated by SPME-GC/QTOF with the aim of providing flours that potentially improve the aroma of gluten-free bread. Bread with the highest proportion of corn starch (60%) was discarded for its higher content in rancid volatile compounds from lipid oxidation, while bread with the highest level of wheat starch (60%) was discarded for its lower content of the key aroma 2-acetyl-1-pyrroline. Thus, the bread composed of 40% of each starch, 15% of quinoa flour and 5% of teff flour was chosen due to the higher proportion of pleasant volatiles from fermentation, 2-acetyl-1-pyrroline and pyrazines as well as the lower levels in rancid volatile compounds from lipid oxidation Moreover, it exhibited relatively dark crust, high volume and superior textural properties. Graphical abstract: [Figure not available: see fulltext.].

European Food Research and Technology published new progress about Bread. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Wang, Yaqin published the artcileIn situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread, Product Details of C11H22O2, the main research area is bread vitamin B12 dextran soya flour rice bran.

This study aimed to develop a fermentation process that allows the concomitant production of dextran (a texture-enhancing agent) and vitamin B12 (in situ fortification) for bread applications. Mixed fermentation of soya flour or rice bran using Propionibacterium freudenreichii DSM 20271 and Weissella confusa A16 with added sucrose resulted in substantial quantities of dextran (5.6-5.8% dry matter) and B12 (7.9-8.9μg/100 g fresh weight), together with antifungal metabolites (e.g. acetic and propionic acids). In addition to an extended mold-free shelf life, the bread containing 50% (dough weight) fermented soya flour or rice bran not only contained adequate levels of B12 but also exhibited improved texture and sensory quality compared to the control, such as a higher loaf volume, a softer crumb, and a more cohesive and moister mouthfeel. The mixed fermentation reduced the beany or cooked-rice flavor but increased sour and cheesy flavours and aftertaste. Dextran produced during the fermentation process exhibited a masking effect on the beany and sour notes and aftertaste, consistently with reduced levels of green or grassy volatiles (e.g. hexanal, heptanal, (E,E)-2,4-decadienal, and 2-pentylfuran). Overall, the mixed fermentation method using P. freudenreichii DSM 20271 and W. confusa A16 showed potential for B12 fortification of bread products with high sensory quality.

LWT–Food Science and Technology published new progress about Bread. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Xu, Dan published the artcileImproving bread aroma using low-temperature sourdough fermentation, HPLC of Formula: 106-32-1, the main research area is bread temperature sourdough fermentation hydrolyzation.

To improve the aroma of bread, two aroma-producing yeast isolates from the Chinese liquor starter culture called Daqu, Meyerozyma guilliermondii CGMCC 17606 and Pichia kudriavzevii CGMCC 17607, were combined with Lactobacillus sanfranciscensis DSM20451, were used for sourdough fermentation at 10, 20, and 30°C. Volatile aroma compounds in bread crumb were extracted using headspace solid-phase micro-extraction and analyzed using gas chromatog.-mass spectrometry and gas chromatog.-olfactometry-mass spectrometry. Addition of sourdough fermented with mixed starters at 10°C promoted bread aroma, showed increased sensorial qualities. Acetic acid, 1-octen-3-one, and di-Me trisulfide, were most aroma-active compounds in sourdough bread fermented with M. guilliermondii and L. sanfranciscensis, whereas those in sourdough bread fermented with P. kudriavzevii and L. sanfranciscensis were acetic acid, 1-octen-3-one, 2-methoxy-4-vinylphenol, 3-methylthio-propanal, furfural, and 1-(2-furanyl)-ethanone. Reducing fermentation temperature to 10°C increased the formation of these key volatiles, as well as other aroma-active compounds,such as 3-methyl-1-butanol, 3-methylbutanal, 2-methyl-1-propanol, 1-octen-3-ol, isogeraniol, benzaldehyde, benzene acetaldehyde, Et octanoate, Et decanoate, phenylethyl acetate, furfural, and 2-pentylfurane. The amount of furans, pyrazines, and volatiles converted from amino acids in bread crumb also increased with protein hydrolyzation and amino acid formation in sourdough fermented at 10°C.

Food Bioscience published new progress about Bread. 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

Arcena, Mylene Ross published the artcileThe effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines, Name: Ethyl octanoate, the main research area is grape must winemaking sinapic acid rutin pulsed elec field.

This study investigated the effect of pulsed elec. fields (PEF) applied at different elec. field strengths (up to 41.5 kV/cm) and energy inputs (up to 49.4 kJ/kg) on the volatile and phenolic profiles of Merlot grapes at different stages of winemaking. Immediately after PEF treatment, greater amounts of anthocyanins and phenolics (e.g., catechin) were extracted while 2-hexenal (green aroma) was detected in lower concentrations in PEF-treated musts. At completion of alc. and malolactic fermentations, high-energy PEF treatment generally produced wines with increased anthocyanins, stilbenoids, hydroxycinnamic and hydroxybenzoic acids. A trained sensory panel assessed the sensory attributes of the finished wines using descriptive anal. It was found that those Merlot wines vinified with PEF-treated grapes possessed higher intensities of blackcurrant flavor and odor. The intensity of spice flavor in the Merlot wines also differed significantly between the wines. Overall, PEF treatment has the capability to provide winemakers the means to tailor the extraction of phenolic compounds towards the creation of red wines with distinct sensory characteristics.

Innovative Food Science & Emerging Technologies published new progress about Color. 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

Englezos, Vasileios published the artcileEffect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria, Synthetic Route of 106-32-1, the main research area is lactobacillus oenococcus growth malolactic alc fermentation; Interactions; Lactobacillus plantarum; Malolactic fermentation; Oenococcus oeni; Saccharomyces cerevisiae; Starmerella bacillaris.

In recent years, there is an increasing interest from the winemaking industry for the use of mixed fermentations with Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae, due to their ability to modulate metabolites of oenol. interest. The current study was carried out to elucidate the effect of this fermentation protocol on the growth and malolactic activity of lactic acid bacteria (LAB) used for malolactic fermentation (MLF) and on the chem. and volatile profile of Nebbiolo wines and their chromatic characteristics. To this end, two LAB species, namely Lactobacillus plantarum and Oenococcus oeni, were inoculated at the beginning and at the end of the alc. fermentation (AF) performed by pure and mixed yeast using the abovementioned yeasts. The different yeast inoculation protocols and the combination of species tested influenced greatly the interactions and behavior of the inoculated yeasts and LAB during AF and MLF. For both LAB species, inoculation timing was critical to how rapidly MLF started and finished. Fermentation inoculated with L. plantarum, at the beginning of the AF, completed MLF faster than those inoculated with O. oeni. The presence of Starm. bacillaris in mixed fermentation promoted LAB growth and activity, in particular, O. oeni. Furthermore, LAB species choice had a greater impact on the volatile and chromatic profile of the wines than inoculation time. These findings reveal new knowledge about the importance of LAB species choice and inoculation time to ensure fast MLF completion and to improve wine characteristics in mixed fermentation with Starm. bacillaris and S. cerevisiae.

Applied Microbiology and Biotechnology published new progress about Color. 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

Na, Li published the artcileAdjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae, Safety of Methyl octanoate, the main research area is Pichia Saccharomyces rose wine odorant; Aroma active compounds; Aroma characteristics; Citronellol (PubChem CID:8842); Ethyl acetate (PubChem CID: 8857); Ethyl butyrate (PubChem CID: 77632); Ethyl decanoate (PubChem CID: 8048); Ethyl heptanoate (PubChem CID: 7797); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Hutai-8 grape; Isoamyl acetate (PubChem CID: 31276); Isobutyl alcohol (PubChem CID: 6560); Key aroma compounds; Mixed fermentation; Nerolidol (PubChem CID:5284507; Phenethyl acetate (PubChem CID: 7654); Single fermentation; β-Damascenone (PubChem CID: 5366074).

Hutai-8 grape (Vitis vinifera x Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of iso-Bu acetate, Et butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality.

Food Research International published new progress about Color. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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

Na, Li published the artcileAdjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae, Related Products of esters-buliding-blocks, the main research area is Pichia Saccharomyces rose wine odorant; Aroma active compounds; Aroma characteristics; Citronellol (PubChem CID:8842); Ethyl acetate (PubChem CID: 8857); Ethyl butyrate (PubChem CID: 77632); Ethyl decanoate (PubChem CID: 8048); Ethyl heptanoate (PubChem CID: 7797); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Hutai-8 grape; Isoamyl acetate (PubChem CID: 31276); Isobutyl alcohol (PubChem CID: 6560); Key aroma compounds; Mixed fermentation; Nerolidol (PubChem CID:5284507; Phenethyl acetate (PubChem CID: 7654); Single fermentation; β-Damascenone (PubChem CID: 5366074).

Hutai-8 grape (Vitis vinifera x Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of iso-Bu acetate, Et butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality.

Food Research International published new progress about Color. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Liu, Zhenyang published the artcileQuality and volatile compound analysis of shrimp heads during different temperature storage, Category: esters-buliding-blocks, the main research area is Litopenaeus heads volatile compound temperature storage quality; E-nose; Quality; SPME-GC/MS; Shrimp heads; Volatile compounds.

This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20°C, 4°C, -3°C, and -18°C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing tendency. The radar chart and principal component anal. showed variation changes. Three compounds including 2-decanone, di-Me disulfide and di-Me tetrasulfide, four compounds including 2-pentanone, 3-methyl-1-butanol, 2-methylbutyric acid, and 2,3,5-trimethylpyrazine, and 3-methylbutyraldehyde were the characteristic volatiles for the samples stored at 20°C, 4°C, and -3°C, resp. Twenty-five volatile compounds were key volatile compounds, among which nine were potential classification compounds with high variable importance in projection values. Trimethylamine and 2-nonanol were selected as potential markers of spoilage. The study provides the theor. basis for quality and volatile compound investigations for shrimp heads with further high-quality utilization.

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

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

Liu, Zhenyang published the artcileQuality and volatile compound analysis of shrimp heads during different temperature storage, Application of Methyl octanoate, the main research area is Litopenaeus heads volatile compound temperature storage quality; E-nose; Quality; SPME-GC/MS; Shrimp heads; Volatile compounds.

This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20°C, 4°C, -3°C, and -18°C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing tendency. The radar chart and principal component anal. showed variation changes. Three compounds including 2-decanone, di-Me disulfide and di-Me tetrasulfide, four compounds including 2-pentanone, 3-methyl-1-butanol, 2-methylbutyric acid, and 2,3,5-trimethylpyrazine, and 3-methylbutyraldehyde were the characteristic volatiles for the samples stored at 20°C, 4°C, and -3°C, resp. Twenty-five volatile compounds were key volatile compounds, among which nine were potential classification compounds with high variable importance in projection values. Trimethylamine and 2-nonanol were selected as potential markers of spoilage. The study provides the theor. basis for quality and volatile compound investigations for shrimp heads with further high-quality utilization.

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

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