Tag: M.W=150-200

Zhu, Jian Cai published the artcileCharacterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value, Computed Properties of 123-29-5, the main research area is sulfur nitrogen compound Lang baijiu GC MS FPD NPD; Flame photometric detection; Gas chromatography-olfactometry; Lang baijiu; Nitrogen phosphorus detector; Stir bar sorptive extraction.

The volatile compounds in three Lang baijiu (“”Honghualangshi, Y1″”, “”Langjiulangge, Y2″”, and “”Laolangjiu, Y3″”) were identified by GC-O, GC-MS, flame photometric detection (FPD), and nitrogen phosphorus detector (NPD) with the aid of stir bar sorptive extraction (SBSE). The results showed that a total of 60, 62, and 61 compounds with aroma contribution were present in samples Y1, Y2, and Y3, resp. The results indicated that 2-methyl-3-furanthiol (OAV: 20-30), 3-mercaporhexyl acetate (OAV: 13-20), β-damascenone (OAV: 30-57), (E)-2-nonenal (OAV: 9-22), heptanal (OAV: 4-13), hexanal (OAV: 9-12) and 2-isopropyl-3-methoxypyrazine (OAV: 4-14) contributed to the aroma of Lang baijiu. Finally, six compounds (Et hexanoate, 2-methyl-3-furanthiol, (E)-2-decenal, guaiacol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine) with different OAVs were used to determine the effect on the threshold of aromatic reconstitution (AR). It can be seen that Et hexanoate, 2-methyl-3-furanthiol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine could significantly decrease the threshold of AR. The possible reason was that these four compounds had synergistic effects with the aroma compounds in AR. Compared to Et hexanoate and 2-methyl-3-furanthiol, the threshold of AR had a slight difference in the presence of (E)-2-decenal in AR. After the addition of guaiacol, the threshold value of AR was significantly increased, indicating a masking effect between guaiacol and the original aroma compounds in AR.

Food Research International published new progress about Baijiu. 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.

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

Zhu, Lin published the artcileEvolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing, Application In Synthesis of 106-32-1, the main research area is baijiu odorant aroma profile; 3-Methyl-1-butyl acetate (Pub Chem CID 31276); AEDA; Ageing; Aromas; Chinese liquor; Dimethyl trisulfide (Pub Chem CID19310); Ethyl 3-methylbutanoate (Pub Chem CID 7945); Ethyl acetate (Pub Chem CID8857); Ethyl butanoate (Pub Chem CID7762); Ethyl hexanoate (Pub Chem CID31265); Ethyl octanoate (Pub Chem CID7799); Ethyl pentanoate (Pub Chem CID 10882); GC–MS/O; Hexanal (Pub Chem CID 6184); Laobaigan baijiu; Nonanal (Pub Chem CID 31289); OAV.

Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Et hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alc. notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including Et esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, Et benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “”fruity”” compounds were crucial for maintaining the special aroma profile of an aged sample.

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

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

Dong, Wei published the artcileCharacterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu, Related Products of esters-buliding-blocks, the main research area is base Baijiu odorant roasted aroma characterization; 3-(methylthio)propanal (PubChem CID: 18635); 3-methylindole (PubChem CID: 6736); Butyric acid (PubChem CID: 264); Hexanoic acid (PubChem CID: 8892); Interactions; Mud-like odor; Multiple quantitative measurements; Omission analysis; Roasted odor; Strong-aroma types of base Baijiu; p-Cresol (PubChem CID: 2879).

The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the base and com. SAB by comparative aroma extract dilution anal. Furthermore, the complex matrix of Baijiu always pose a long-term challenge for quant. accuracy and precision of target aroma compounds; thus, the odorants with flavor dilution (FD) ≥ 9 were further quantified by multiple quant. techniques, including the direct injection combined with gas chromatog.-flame ionization detector, the vortex-assisted surfactant-enhanced emulsification liquid-liquid microextraction (VSLLME) combined with GC-MS, and the derivatization method combined with VSLLME-GC-MS, and 37 and 26 odorants were shown to be important odorants as their OAVs ≥1. Among these components, 5 compounds, hexanoic acid, butyric acid, p-cresol, 3-methylindole, and 3-(methylthio)propanal showed higher OAVs in base than in com. SAB, and based on aroma recombination and omission anal., they were confirmed to be the key odorants responsible for the mud-like and roasted odors. The evaluation of the aforementioned five key odorants by the “”addition”” test showed that the roasted and mud-like aromas of base SAB were related, and the odors were mainly attributed to additive or masking effects among the compounds

Food Research International published new progress about Baijiu. 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

Wang, Lulu published the artcileCharacterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies, Category: esters-buliding-blocks, the main research area is baijiu aroma off odor; Moutai-aroma type Baijiu; aroma addition; comparative aroma extract dilution analysis; odor activity value; off-odor; omission test.

A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution anal. (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chem. anal. and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction AEDA, quant. anal., and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, Me 2-methyl-3-furyl disulfide, di-Me trisulfide, 2-furfurylthiol, methanethiol, di-Me disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.

Journal of Agricultural and Food Chemistry published new progress about Baijiu. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

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

Huang, Mingquan published the artcileStructural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds, Recommanded Product: Ethyl nonanoate, the main research area is sesame flavor Baijiu tetrapeptide aroma compound; Binding mode; Chinese Sesame flavor-type Baijiu; HPLC-Q-TOF-MS; Interaction; Peptides.

The small mols. in Chinese Baijiu have been widely reported, but there is little information on peptides since their low concentrations A tetrapeptide, Asp-Arg-Ala-Arg (DRAR), was newly identified from Jingzhi Sesame flavor-type Baijiu (SFTB) by high-performance liquid chromatog. and quadrupole-time-of-flight-mass spectrometry (HPLC-Q-TOF-MS) with a concentration of 13.159 ± 0.202 μg/L (P > 0.05). Interactions between DRAR and volatile compounds were characterized using headspace solid-phase micro-extraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS), and the results indicated that DRAR could suppress the volatility of aroma compounds by 0.09-39.02 %, especially with respect to esters and alcs. The involved binding modes of DRAR with esters or alcs. in 46% ethanol/water solutions (volume/volume) were resp. determined by UV absorption spectroscopy. According to the Van’t Hoff equation, the thermodn. parameters (for DRAR – esters complex, ΔH = -34.7 KJ mol-1, ΔS = -66.4 J mol-1 K-1 and for DRAR – alcs. complex, ΔH = -40.8 KJ mol-1, ΔS = -91.8 J mol-1 K-1) indicated that hydrogen bonds and van der Waals forces played major roles in stabilizing the DRAR-esters and DRAR-alcs. complexes. This study will help us to further understand the interaction mechanisms between aroma compounds and peptides, and the important role of peptides on the quality of Chinese Baijiu.

Food Research International published new progress about Baijiu. 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

Tang, Ke published the artcileAroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA, Napping and GC-O analysis, COA of Formula: C11H22O2, the main research area is Vitis wine aroma QDA Napping gas chromatog olfactometry China.

Abstract: Loess Plateau is a new rapidly developing wine region in China, but wine style from this region is rarely studied. The aroma typicalies and differences of Cabernet Sauvignon wines between Loess Plateau and other three main regions (Shandong, Ningxia and Xinjiang) in China were comprehensively analyzed by Quant. Descriptive Anal. (QDA), Napping and Gas Chromatog.-Olfactometry (GC-O) anal. Results showed that differences existed between wines from Loess Plateau and other three regions in China based on their aroma characteristics. The results of QDA and Napping revealed that wines from Loess Plateau had richer fruity aroma, especially the typical hawthorn aroma. A similar result showed that the fruity compounds had higher flavor dilution factors in wines from Loess Plateau by aroma extract dilution anal. Identified by GC-O and gas chromatog.-mass spectrometric, Et butanoate, isoamyl formate and Bu acetate were key compounds for the fruity aroma of wines from Loess Plateau.

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

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

Nadeeshani, Harshani published the artcileProximate composition, fatty acid profile, vitamin and mineral content of selected banana varieties grown in Sri Lanka, Application of Methyl decanoate, the main research area is banana fatty acid vitamin mineral composition.

Nearly 30 varieties of banana (Musa spp.) are grown in Sri Lanka while it is the most produced and traded fruit in fresh form in the world. In the present study, five banana varieties commonly grown in Sri Lanka were evaluated for their nutritional composition Fruits were collected using stratified random sampling design from all agro-climatic zones, sorted and cleaned. Composite samples were prepared by oven drying a portion of the sample at 45°C while the rest was freeze-dried. Proximate composition, fatty acid profile and vitamin composition were determined using standard procedures and presented on fresh weight basis. Total carbohydrate, protein and dietary fiber contents of studied banana varieties were 13.46-26.46, 0.14-0.2 and 1.97-2.49%, resp. Major fatty acids observed in Musa spp. were palmitic, linoleic, α-linolenic, oleic, stearic, palmitoleic and myristic acids. Vitamin A and E contents were higher than other fat-soluble vitamins. Among studied banana varieties, the nutritional significance of Puwalu was upheld by the highest quantities of fat-soluble vitamins and polyunsaturated fatty acids while the nutritional significance of Kolikuttu was upheld by the highest quantities of protein, dietary fiber, thiamine and riboflavin. Ambul kesel was observed to contain the highest vitamin C content among studied banana varieties.

Journal of Food Composition and Analysis published new progress about Banana. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Nadeeshani, Harshani published the artcileProximate composition, fatty acid profile, vitamin and mineral content of selected banana varieties grown in Sri Lanka, COA of Formula: C9H18O2, the main research area is banana fatty acid vitamin mineral composition.

Nearly 30 varieties of banana (Musa spp.) are grown in Sri Lanka while it is the most produced and traded fruit in fresh form in the world. In the present study, five banana varieties commonly grown in Sri Lanka were evaluated for their nutritional composition Fruits were collected using stratified random sampling design from all agro-climatic zones, sorted and cleaned. Composite samples were prepared by oven drying a portion of the sample at 45°C while the rest was freeze-dried. Proximate composition, fatty acid profile and vitamin composition were determined using standard procedures and presented on fresh weight basis. Total carbohydrate, protein and dietary fiber contents of studied banana varieties were 13.46-26.46, 0.14-0.2 and 1.97-2.49%, resp. Major fatty acids observed in Musa spp. were palmitic, linoleic, α-linolenic, oleic, stearic, palmitoleic and myristic acids. Vitamin A and E contents were higher than other fat-soluble vitamins. Among studied banana varieties, the nutritional significance of Puwalu was upheld by the highest quantities of fat-soluble vitamins and polyunsaturated fatty acids while the nutritional significance of Kolikuttu was upheld by the highest quantities of protein, dietary fiber, thiamine and riboflavin. Ambul kesel was observed to contain the highest vitamin C content among studied banana varieties.

Journal of Food Composition and Analysis published new progress about Banana. 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

Windes, S. published the artcileComprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor, Computed Properties of 111-11-5, the main research area is barley genotype beer.

Recent research has demonstrated contributions of barley genotype to beer flavor based on the progeny of a cross between an heirloom and a more contemporary barley variety. To advance this line of research, the current study used two independent sets of barley germplasm to address the contributions of different barley genotypes to beer flavor. Pedigree, quality of malt and beer, and beer metabolomic profiles were compared within and between the two sets. Utilizing both laboratory and consumer panels, differences in sensory attributes of malt hot steeps and lager beers that are attributable to barley genotype were investigated. Genotype, in this context, is defined in the broadest sense to include exptl. germplasm and released varieties. Results concur with previous studies: the two sets of barley germplasm were found to have, both within and between, distinct but subtle differences in flavor profiles of malt hot steeps and finished lager beers. Distinct metabolomic profiles, attributable to barley genotype, were detected. Further, covariation of metabolomic profiles and sensory attributes were identified using data from both sensory panels. These observations lead to the conclusion that the variable metabolites observed among the two sets of barley germplasm are a direct result of genetic differences that lead to differential chem. responses within the malting and brewing processes.

Journal of the American Society of Brewing Chemists published new progress about Barley. 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

Kumar, Mohit published the artcilePyrolysis of Sugarcane (Saccharum officinarum L.) Leaves and Characterization of Products, COA of Formula: C9H18O2, the main research area is pyrolysis sugarcane saccharum officinarum leaf characterization product.

The finite nature, regional availability, and environmental problems associated with the use of fossil fuels have forced all countries of the world to look for renewable eco-friendly alternatives. Agricultural waste biomasses, generated through the cultivation of cereal and noncereal crops, are being considered renewable and viable alternatives to fossil fuels. In view of this, there has been a global spurt in research efforts for using abundantly available agricultural wastes as feedstocks for obtaining energy and value-added products through biochem. and thermal conversion routes. In the present work, the thermochem. characteristics and thermal degradation behavior of sugarcane leaves (SCL) and tops were studied. The batch pyrolysis was carried out in a fixed-bed tubular reactor to obtain biochar, bio-oil, and pyrolytic gas. Effects of bed height (4-16 cm), particle size (0.180-0.710 mm), heating rate (15-30°C/min), and temperature (350-650°C) were investigated. The maximum yields of bio-oil (44.7%), biogas (36.67%), and biochar (36.82%) were obtained at 550, 650, and 350°C, resp., for a 16 cm deep bed of particles of size 0.18-0.30 mm at the heating rate of 25°C/min. The composition of bio-oil was analyzed using Fourier transform IR spectroscopy (FTIR), proton NMR (1H NMR), and gas chromatog.-mass spectrometry (GC-MS) techniques. Several aliphatic, aromatic, phenolic, ketonic, and other acidic compounds were found in the bio-oil. The biochar had a highly porous structure and several micronutrients, making it useful as a soil conditioner. In the middle temperature ranges, biogas had more methane and CO and less hydrogen, but at higher temperatures, hydrogen was predominant.

ACS Omega published new progress about Biogas. 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