M.W=150-200 Archives - Page 83 of 537 - Esters-buliding-blocks

Chen, Lu’s team published research in Journal of Food Composition and Analysis in 2021-12-31 | CAS: 106-32-1

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

Chen, Lu published the artcileThe effect of saliva on the aroma release of esters in simulated baijiu under the impact of high ethanol concentration, HPLC of Formula: 106-32-1, the main research area is baijiu ethanol saliva ester aroma.

As one of the most popular traditional spirits in China, baijiu has a unique food matrix with high ethanol concentration and a wealth of aroma compounds The aroma profile volatilized from the cup that has been widely studied may be different from the aroma that consumers perceived during drinking. It is affected by numerous factors, and saliva is a critical one. This study revealed that ex-vivo saliva had a significant pos. or neg. influence on ester release in simulated solutions, and proved that the degree of effects was related to the hydrophobicity of the compounds Moreover, the ethanol concentration of simulated baijiu could alter the effect of saliva on esters. Both the effect intensity and the result would be changed, and the performance of the esters was related to their log P-value. Then we examined the underlying mechanism between saliva components and esters under the effect of diverse ethanol concentrations in simulated baijiu solutions with diverse buffers. The high ethanol concentration of baijiu may make the impact of saliva components on the ester release changeable and different from other food matrixes because of the chem. and biol. change in this system.

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

Wang, Zhen’s team published research in Food Chemistry in 2022-05-15 | CAS: 123-29-5

Food Chemistry 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.

Wang, Zhen published the artcileCharacterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis, Recommanded Product: Ethyl nonanoate, the main research area is odorant baijiu storage flavor sensory; GC-O-MS; Light-flavor Baijiu; Niulanshan Baijiu; Recombination and omission; Sensory omics analysis.

Niulanshan Baijiu (NLS) is a light-flavor Baijiu (LFB) with a long history. The aroma-active compounds in six NLSs with different storage years were analyzed using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), coupled with Osme and aroma extraction dilution anal. (AEDA). A total of 59 odorants were identified, 5 odorants of them were, for the first time, identified as aroma-active compounds of LFB. After quantifying and calculating their odorant activity values (OAVs), 34 compounds had OAVs > 1, and the recombination and omission experiments further confirmed that Et acetate, Et acrylate, Et 2-methylbutyrate, γ-nonalactone, Et isovalerate, Et butyrate, isoamyl acetate, Et caprylate, Et valerate, 3-methylbutanal, β-damascenone, and geosmin have important contributions to the aroma of NLS. One-way ANOVA anal. further found that the contents of key odorants in NLS stored for four to five years were relatively stable. This study provides an important reference for product quality control in NLS.

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

Wang, Lihua’s team published research in Journal of Food Science in 2021-05-31 | CAS: 106-32-1

Journal of Food Science 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.

Wang, Lihua published the artcileDetermination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu, Category: esters-buliding-blocks, the main research area is flavor Baijiu; Baijiu (Chinese liquor); dose-over-threshold value; flavor compounds; flavor threshold value; sensory evaluation.

Nineteen compounds, including ten esters, six acids, and three alcs., were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor (retronasal) threshold values (FTVs) of these 19 compounds were determined by the 10 samples test method in hydroalcoholic solutions (46% volume/volume in ethanol). The FTVs of the compounds were calculated based on the best estimate threshold method. All the FTVs determined by the professional Chinese Baijiu tasters were lower than those by the nonprofessional tasters. For instance, the detection (2.31 mg/kg) and recognition (11.74 mg/kg) values of Et hexanoate determined by the nonprofessional group were higher than the resp. corresponding values 0.44 and 3.80 mg/kg determined by the professional group. All of the odor activity values (OAVs) of Et valerate (OAV: 1176.00 to 2321.17), Et octanoate (OAV: 6841.20 to 7851.60), and 1-butanol (OAV: 26.78 to 39.72) in Gujinggong Baijiu were more than 10-fold larger than their dose-over-threshold values (DoTs), for which the DoTs of Et valerate, Et octanoate, and 1-butanol were 92.84 to 183.25, 180.03 to 206.62, 1.18 to 1.75, resp. On the contrary, the OAVs of Et heptanoate (OAV: 3.60 to 5.70) and isoamyl alc. (OAV: 1.18 to 1.57) were lower than their corresponding DoTs at 152.62 to 241.63 and 12.26 to 16.41. The results demonstrated that it is necessary to consider and compare their DoTs and OAVs simultaneously on evaluating the contribution of flavor compounds in Baijiu. Practical Application : Sensory evaluation of threshold values of various flavor compounds could be significantly affected by their existing matrix. Most of the published results of the flavor threshold value of compounds were determined from the matrix such as beer, whiskey, red wine, rather than Chinese Baijiu. The results of this work not only could provide valuable information for flavor studies of Chinese Baijiu but also give useful information for the Baijiu industry to quality control.

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

Chen, Xiao’s team published research in LWT–Food Science and Technology in 2021-06-30 | CAS: 111-11-5

LWT–Food Science and Technology published new progress about Candida. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

Chen, Xiao published the artcileLipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products, Safety of Methyl octanoate, the main research area is lipase milk fat modification fatty acid synthesis.

The rancid and tart off-flavor of goat milk limits the popularization of its associated products. In this study, a two-step enzymic catalysis method was proposed to generate new aromatic notes that could alter the neg. flavor perception of goat milk products. The goat milk fat was first hydrolyzed to prepare fatty acids (FFAs) as substrates, and then esterification was carried out for the synthesis of esters with pleasant notes. In the first step, the FFAs were sufficiently released, accounting for 97.5% of the volatile fraction. In the final reconstituted goat milk product, esters with sweet, floral, and fruity-like notes occupied more than 65% of the total volatile compounds, while the abundance of fatty acids characterized by unpleasant odor decreased by 75%. Especially, 4-methyloctanoic acid, one of the FFAs responsible for the “”goaty”” flavor, was not detected under the substrate molar ratio of 0.4. Moreover, the performance of four com. lipases was investigated and compared during the first step. Lipozyme TL IM was the most efficient in the catalysis of lipid hydrolysis at 60°C and pH 8.0. The two-step lipase-catalyzed product provided a sweet and fruity note to goat milk products and reduced the intensity of the unpleasant “”goaty”” flavor.

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

Lu, Hao-Cheng’s team published research in Food Chemistry: X in 2022-10-30 | CAS: 110-42-9

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

Lu, Hao-Cheng published the artcileReducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines, Related Products of esters-buliding-blocks, the main research area is grapevine metabolite environment global warming climate change; 1-LR1, distal leaf removal at the beginning of véraison in the same vines across vintages; 1-LR2, distal leaf removal at post-véraison in the same vines across vintages; 2-LR1, distal leaf removal at the beginning of véraison in new vines of each vintage; 2-LR2, distal leaf removal at post-véraison in new vines of each vintage; Aroma compounds; Carry-over effect; Distal leaf removal; GC–MS, gas chromatography-mass spectrometry; GDD, growing degree days; Global warming; HS-SPME, headspace solid phase microextraction; LR1, distal leaf removal at the beginning of véraison; LR2, distal leaf removal at post-véraison; Microclimate; OAV, odor activity values; Vintage.

The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate change. Herein, distal leaf removal was applied in semi-arid Xinjiang to adjust the source to sink ratio of grapevines for three consecutive years (2018-2020). The grape-derived volatiles showed high correlations with specific climate factors such as temperature changes in the growth period. Results showed that distal leaf removal increased the solar radiation reaching the clusters in the first few days after applying LR treatments while not affecting the temperature The improvement in fruity and floral aroma intensity by distal leaf removal was founded not only in grape metabolites but also in wines. Moderate cluster exposure brought by distal leaf removal was beneficial for the accumulation of isoprenoids, which therefore increased the fruity and floral intensity of wines. The carry-over effect did not show in consecutively defoliated vines among vintages regarding the wine aroma profile.

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

Lu, Hao-Cheng’s team published research in Food Chemistry: X in 2022-10-30 | CAS: 111-11-5

Food Chemistry: X published new progress about Climate. 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.

Lu, Hao-Cheng published the artcileReducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines, Computed Properties of 111-11-5, the main research area is grapevine metabolite environment global warming climate change; 1-LR1, distal leaf removal at the beginning of véraison in the same vines across vintages; 1-LR2, distal leaf removal at post-véraison in the same vines across vintages; 2-LR1, distal leaf removal at the beginning of véraison in new vines of each vintage; 2-LR2, distal leaf removal at post-véraison in new vines of each vintage; Aroma compounds; Carry-over effect; Distal leaf removal; GC–MS, gas chromatography-mass spectrometry; GDD, growing degree days; Global warming; HS-SPME, headspace solid phase microextraction; LR1, distal leaf removal at the beginning of véraison; LR2, distal leaf removal at post-véraison; Microclimate; OAV, odor activity values; Vintage.

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

Lu, Hao-Cheng’s team published research in Food Chemistry: X in 2022-10-30 | CAS: 123-29-5

Food Chemistry: X published new progress about Climate. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Synthetic Route of 123-29-5.

Lu, Hao-Cheng published the artcileReducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines, Synthetic Route of 123-29-5, the main research area is grapevine metabolite environment global warming climate change; 1-LR1, distal leaf removal at the beginning of véraison in the same vines across vintages; 1-LR2, distal leaf removal at post-véraison in the same vines across vintages; 2-LR1, distal leaf removal at the beginning of véraison in new vines of each vintage; 2-LR2, distal leaf removal at post-véraison in new vines of each vintage; Aroma compounds; Carry-over effect; Distal leaf removal; GC–MS, gas chromatography-mass spectrometry; GDD, growing degree days; Global warming; HS-SPME, headspace solid phase microextraction; LR1, distal leaf removal at the beginning of véraison; LR2, distal leaf removal at post-véraison; Microclimate; OAV, odor activity values; Vintage.

Food Chemistry: X published new progress about Climate. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Synthetic Route of 123-29-5.

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

Cai, Zizhe’s team published research in Industrial Crops and Products in 2021-09-01 | CAS: 110-42-9

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

Cai, Zizhe published the artcileLitsea cubeba kernel oil as a promising new medium-chain saturated fatty acid feedstock for biolubricant base oil synthesis, Recommanded Product: Methyl decanoate, the main research area is Litsea cubeba kernel oil saturated fatty acid feedstock biolubricant.

Litsea cubeba (LC) kernel is a kind of waste after LC essential oil processing, which oil was found to be rich in medium chain fatty acids. Such oil was originally applied as a potential feedstock for the synthesis of trimethylolpropane fatty acid triester (TFATE) as a biolubricant base oil with desirable lubricating properties. LC kernel oil was firstly decolorized, and then treated by glycerolysis and methanolysis to produce LC fatty acid Me ester (FAME). The biolubricant base oil was produced by the transesterification of LC FAME with trimethylolpropane (TMP) catalyzed by TMP-potassium, where reaction conditions were FAME to TMP ratio (4:1), catalyst dosage (10% based on TMP), pressure (100 Pa), temperature (130 °C) and time (1 h). The products from each processing step were characterized by GC-FID, ATR-FTIR, and DSC to make sure the reaction complete. The purified product with 92.0% of TFATE was finally obtained by mol. distillation, which lubricating properties were qualified according to ISO VG 32 standard The present findings proposed that LC kernel oil could be used as a promising alternative biolubricant feedstock as its derived TFATE product could achieve good oxidative stability (35 min, ROBT 150 °C) and low-temperature performance (pour point of -15 °C).

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

Arnold, Robert J.’s team published research in PLoS One in 2019 | CAS: 123-29-5

PLoS One published new progress about Density. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

Arnold, Robert J. published the artcileAssessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey, Name: Ethyl nonanoate, the main research area is corn bourbon whiskey flavor alc yield Texas.

The whiskey industry is dominated by whiskey styles with recipes that contain corn as the primary grain. However, little research has been conducted to investigate whiskey specific distinctions arising from different corn varieties and growing environments (i.e. terroir). Further, no studies have investigated the aroma or flavor impacts of different varieties and terroirs. Here, three different commodity yellow dent hybrid corn varieties were grown on different farms in Texas, spanning from the Texas Panhandle to the Mexico-United States border. Using novel small-batch mashing techniques, a newly developed new-make (i.e. unaged whiskey, immediate byproduct of distillation) bourbon sensory lexicon, a trained sensory panel, high-performance liquid chromatog., and gas chromatog.-mass spectrometry/olfactometry (GC-MS/O), we report for the first time a method for evaluating sample effects on alc. yield and flavor in new-make bourbon whiskey. We discover that variety, terroir and their interactions, previously ignored, can substantially affect valuable sensory aspects of whiskey, suggesting the importance of scientifically evaluating corn genetics and agronomy for developing better whiskey. Excitingly, our data suggest milled corn with higher levels of benzadehyde, readily measured by GC-MS/O, correlates with improved sensory aspects of distillate, which must be expensively evaluated using a trained human sensory panel.

PLoS One published new progress about Density. 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

Zhao, Guanjia’s team published research in Journal of Chemical Thermodynamics in 2019-07-31 | CAS: 106-32-1

Journal of Chemical Thermodynamics published new progress about Density. 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.

Zhao, Guanjia published the artcileThermophysical properties of fatty acid methyl and ethyl esters, HPLC of Formula: 106-32-1, the main research area is fatty acid methyl ethyl ester thermophys property.

In present study, surface light scattering (SLS) was used for the simultaneous determination of liquid surface tension and kinematic viscosity of twelve fatty acid esters, including six Me esters (FAMEs) and six Et esters (FAEEs). The SLS apparatus was firstly checked with a reference fluid n-dodecane, and a good agreement of our data from SLS with those from literatures could be found. By utilizing this apparatus, both properties were investigated in the temperature ranges between (298 and 448) K for all substances with an exception of Me myristate and Et myristate covering the temperatures between (323 and 448) K due to their high m.ps. Addnl., the liquid d. and refractive index were determined by an Anton Paar U-tube densimeter between (293 and 453) K and a refractometer from (278 to 358) K, resp. The surface tension and viscosity data obtained from the SLS experiment were fitted to the van der Waals type and the reciprocal temperature-dependent polynomial equations, resp. The quadric and linear functions were adopted to correlate the d. and refractive index data, resp. This work improves the data situation for these fatty acid esters especially at elevated temperatures and provides necessary data and models for the crucial thermophys. properties in connection with the design and optimization of the injection system of an internal combustion engine (ICE).

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