Tag: M.W=150-200

Liang, Ru published the artcileInvestigating the differences of flavor profiles between two types of soy sauce by heat-treatment, SDS of cas: 123-29-5, the main research area is soy sauce flavor heating food fortification fermentation quality.

The difference of flavor profiles and physicochem. properties between the two types of raw soy sauces and heated soy sauces were investigated in the present research. The results indicated that no significant changes of physicochem. properties, organic acids (except succinic acid) or CIELAB color space among the samples after heat-treatment were observed However, the content of volatiles was increased by about 30.89% in the fortified sample (PP1) by heat-treatment. The contents of 26 and 15 constituents in PP1 and PP2 (natural fermented sample) were enhanced compared with their resp. control (P1 and P2), resp. According to the changes of the constituents with odor activity value (OAV), the contribution of heat-treatment on soy sauce flavor profiles was related closely to the raw soy sauce type. The spicy, caramel-like and fruity note of heated soy sauces were higher than that of raw soy sauces, and the increasements of spicy, caramel-like and fruity note of PP1 were higher than that of PP2. These results may contribute to optimizing the heat-treatment parameters and improve the flavor of soy sauce.

International Journal of Food Properties published new progress about Acidity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

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

Zhang, Mingzhu published the artcileProfiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei, Safety of Ethyl octanoate, the main research area is zaopei baijiu flavor fermentation Caproiciproducens Syntrophaceticus; fermented zaopei; flavor substances; high-throughput sequencing; microbial community; physicochemical parameters.

Strong-flavor baijiu is a traditional distilled alc. beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and flavor substances present in fermented zaopei (ZP) from pits of different ages. High-throughput sequencing, headspace solid-phase microextraction gas chromatog.-mass spectrometry, principal component anal., community composition anal., and redundancy anal. were used to analyze and evaluate the impact of environmental factors on microbial communities and flavor substances. Six genera of bacteria (e.g., Caproiciproducens, Syntrophaceticus, Sedimentibacter, Hydrogenispora, Pelotomaculum and Bacillus) and seven genera of fungi (Cladosporium, Debaryomyces, Dipodascus, Auxarthron, Cephalotrichum, unclassified Stachybotryaceae, unclassified Microascaceae and Cephalotrichum) notably affected the production of hexanoic acid (an important flavor compound). Moisture and alc. content also had considerable effects on the production of the flavor compounds such as Et lactate, hexanoic acid, and Et hexanoate. The profiles of volatile compounds present in ZP were different between the aged and new pits; these profiles were mainly reflected in the concentration and types of alcs., aldehydes, esters, and aromatic compounds This paper provides a comprehensive overview of the physicochem. parameters, flavor substances, and microbial population distribution of ZP. Characterization of various ZP samples help to elucidate the fermentation mechanisms and offer a theor. reference to control and enhance the quality of Baijiu. 2021 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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

Liu, Ruo-Chen published the artcileAnalysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose, Recommanded Product: Ethyl nonanoate, the main research area is vinegar volatile odor compound aroma property ultra gas chromatog.

Vinegar is a very popular condiment with different species and aroma profiles. Eighty-three volatile odor compounds (VOCs) were identified from European vinegar using ultra-fast gas chromatog. electronic nose (UFGC E-nose), of which there were 61 VOCs with odor activity value (OAV) ≥ 1. Among the 61 VOCs, acetic acid, Et isovalerate, propionaldehyde, butanoic acid, Et cinnamate, and guaiacol contributed significantly to the aroma property and type of European vinegar. There were obvious clustering trends of apple vinegar, wine vinegar, and balsamic vinegar in principal component anal. (PCA). The clustering of the vinegar-like groups was more obvious in orthogonal partial least squares discriminant anal. (OPLS-DA). The volatile markers discriminating vinegar, including acetic acid, propionic acid, pyrazine, furfural, iso-Pr alc., and so on, were screened out by variable importance for the projection (VIP). These results demonstrated that UFGC E-nose is a novel, rapid and non-destructive anal. tool and can also be used for identifying aroma compounds and tracing the food species.

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

Taketoshi, Ayako published the artcileOxidative esterification of aliphatic aldehydes and alcohols with ethanol over gold nanoparticle catalysts in batch and continuous flow reactors, COA of Formula: C9H18O2, the main research area is aliphatic aldehyde alc ethanol oxidative esterification gold nanoparticle catalyst; batch continuous flow reactor phys property.

Selective esterification of aliphatic aldehydes and alcs. with ethanol in the absence of a base is a more difficult reaction than that with methanol. Gold nanoparticles on ZnO were found to catalyze the oxidative esterification of octanal to Et octanoate with high selectivity. In addition, it was found that Au/ZnO was the most effective catalyst for yielding the desired Et ester without a base by direct esterification of 1-octanol with ethanol. As far as we know, this is the first report on oxidative esterification to give aliphatic Et esters from less reactive aliphatic alcs. and aldehydes without a base. The optimal size of gold NPs ranged from 2 to 6 nm and the presence of Au(0) was indispensable for this reaction. Au/ZnO exhibited the highest catalytic activity in both batch and flow reactors. The conversion was maintained for more than 20 h with 95% selectivity to the desired Et ester in the flow system.

Applied Catalysis, A: General published new progress about Acidity. 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

Bai, Jing published the artcileSynthesis of High-Density Components of Jet Fuel from Lignin-Derived Aromatics via Alkylation and Subsequent Hydrodeoxygenation, Recommanded Product: Benzyl acetate, the main research area is jet fuel synthesis lignin derived aromatic.

High-d. polycyclic alkanes prepared from lignocellulose biomass are an important substitute for fossil fuels. Here, we reported a synthesis strategy in that lignin-derived phenol and benzyl acetate were used to synthesize jet fuel-range high-d. alkanes. Benzylphenols (C13-oxygenated compounds) were synthesized through the alkylation reaction of phenol and benzyl acetate over a montmorillonite (MMT) catalyst. The lewis acid site of MMT is favorable for the formation of the benzyl cation, promoting the alkylation reaction. Under the conditions of 140°C and 2 h, the yield of alkylation products reaches 70%. Subsequently, the hydrodeoxygenation (HDO) of alkylation products was conducted over a 5 wt % Pd/C catalyst, and the yield of 85% hydrocarbons was obtained. Perhydrofluorene and dicyclohexylmethane were the dominant components in the HDO products. The d. and heating values of HDO products were 0.956 g/cm3 and 38.9 MJ/L, resp.

ACS Sustainable Chemistry & Engineering published new progress about Acidity. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Pereira, Catarina published the artcileRevealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach, Recommanded Product: Methyl decanoate, the main research area is Yeasts Arinto wine Amino acids Volatile compound aroma; Amino acids; Arinto wine; Volatile compounds; Wine aroma; Yeasts.

The importance of yeasts in aroma production during wine fermentation is a significant concern for obtaining a wine that appraises a broad number of consumers. For wine producers, wine aroma modulation is an essential issue where the yeasts used during the winemaking process represents a feasible way to improve the complexity and enhance wines specific characteristics. During the fermentation process of wines, yeasts convert grapes sugars into alc., carbon dioxide and a large number of secondary metabolites, depending on yeast metabolism, affecting the wine composition, namely its aroma and amino acids (AAs) composition So, the present work aims to study the effect of different Saccharomyces-type yeasts on the AAs composition and volatile profile of Arinto white wines. To pursue this goal, four white wines from Arinto grapes were fermented with three different com. yeasts (Saccharomyces bayanus EC1118, Saccharomyces cerevisiae CY3079, Saccharomyces bayanus QA23) and one Native yeast. Arinto wines AAs composition was quantified by HPLC-DAD, after a derivatization step to obtain the aminoenone derivatives The volatile content of Arinto wines was determined by GC/MS, after an HS-SPME extraction Results showed significant differences among the AAs content and volatile profile in the Arinto wines. The higher AAs content was found in the Arinto wines fermented with the CY3079 yeast (470.74 mg•L-1), and the lowest content of AAs in the Arinto wines fermented with EC1118 yeast (343.06 mg•L-1). Native yeast results in wines with a volatile profile richer in esters compared to the other sample wines. Principal component anal. (PCA) obtained with combined data of AAs and volatile compounds, after normalization, for each Arinto wine samples, shows a clear separation of wines fermented with Native and CY3079 yeasts in relation to QA23 and EC1118 fermented wines . The first and second principal components are responsible for 44.40% and 32.20%, resp., of the system′s variance, which clearly showed a differentiation among wines.

Journal of Chromatography A published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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

Pereira, Catarina published the artcileRevealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach, Synthetic Route of 111-11-5, the main research area is Yeasts Arinto wine Amino acids Volatile compound aroma; Amino acids; Arinto wine; Volatile compounds; Wine aroma; Yeasts.

The importance of yeasts in aroma production during wine fermentation is a significant concern for obtaining a wine that appraises a broad number of consumers. For wine producers, wine aroma modulation is an essential issue where the yeasts used during the winemaking process represents a feasible way to improve the complexity and enhance wines specific characteristics. During the fermentation process of wines, yeasts convert grapes sugars into alc., carbon dioxide and a large number of secondary metabolites, depending on yeast metabolism, affecting the wine composition, namely its aroma and amino acids (AAs) composition So, the present work aims to study the effect of different Saccharomyces-type yeasts on the AAs composition and volatile profile of Arinto white wines. To pursue this goal, four white wines from Arinto grapes were fermented with three different com. yeasts (Saccharomyces bayanus EC1118, Saccharomyces cerevisiae CY3079, Saccharomyces bayanus QA23) and one Native yeast. Arinto wines AAs composition was quantified by HPLC-DAD, after a derivatization step to obtain the aminoenone derivatives The volatile content of Arinto wines was determined by GC/MS, after an HS-SPME extraction Results showed significant differences among the AAs content and volatile profile in the Arinto wines. The higher AAs content was found in the Arinto wines fermented with the CY3079 yeast (470.74 mg•L-1), and the lowest content of AAs in the Arinto wines fermented with EC1118 yeast (343.06 mg•L-1). Native yeast results in wines with a volatile profile richer in esters compared to the other sample wines. Principal component anal. (PCA) obtained with combined data of AAs and volatile compounds, after normalization, for each Arinto wine samples, shows a clear separation of wines fermented with Native and CY3079 yeasts in relation to QA23 and EC1118 fermented wines . The first and second principal components are responsible for 44.40% and 32.20%, resp., of the system′s variance, which clearly showed a differentiation among wines.

Journal of Chromatography A published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Pereira, Catarina published the artcileRevealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach, Recommanded Product: Ethyl nonanoate, the main research area is Yeasts Arinto wine Amino acids Volatile compound aroma; Amino acids; Arinto wine; Volatile compounds; Wine aroma; Yeasts.

The importance of yeasts in aroma production during wine fermentation is a significant concern for obtaining a wine that appraises a broad number of consumers. For wine producers, wine aroma modulation is an essential issue where the yeasts used during the winemaking process represents a feasible way to improve the complexity and enhance wines specific characteristics. During the fermentation process of wines, yeasts convert grapes sugars into alc., carbon dioxide and a large number of secondary metabolites, depending on yeast metabolism, affecting the wine composition, namely its aroma and amino acids (AAs) composition So, the present work aims to study the effect of different Saccharomyces-type yeasts on the AAs composition and volatile profile of Arinto white wines. To pursue this goal, four white wines from Arinto grapes were fermented with three different com. yeasts (Saccharomyces bayanus EC1118, Saccharomyces cerevisiae CY3079, Saccharomyces bayanus QA23) and one Native yeast. Arinto wines AAs composition was quantified by HPLC-DAD, after a derivatization step to obtain the aminoenone derivatives The volatile content of Arinto wines was determined by GC/MS, after an HS-SPME extraction Results showed significant differences among the AAs content and volatile profile in the Arinto wines. The higher AAs content was found in the Arinto wines fermented with the CY3079 yeast (470.74 mg•L-1), and the lowest content of AAs in the Arinto wines fermented with EC1118 yeast (343.06 mg•L-1). Native yeast results in wines with a volatile profile richer in esters compared to the other sample wines. Principal component anal. (PCA) obtained with combined data of AAs and volatile compounds, after normalization, for each Arinto wine samples, shows a clear separation of wines fermented with Native and CY3079 yeasts in relation to QA23 and EC1118 fermented wines . The first and second principal components are responsible for 44.40% and 32.20%, resp., of the system′s variance, which clearly showed a differentiation among wines.

Journal of Chromatography A published new progress about Acidity. 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

Zhang, Yu published the artcileCorrelation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi, Formula: C9H18O2, the main research area is fermentation food Yongchuan Douchi microbial community.

Yongchuan douchi is a traditional fermented food in China. This study investigated the microbial community of two major types (Natural and artificial) of Yongchuan douchi, and their influences on quality. The results found that natural-type douchi had significantly better quality in its physicochem. properties such as higher amino nitrogen, darker color, and higher umami amino acids after post-fermentation (p < 0.05). A total of 58 volatile components were found in natural-type douchi compared to artificial-type with 42 identified. Microbial anal. found that natural-type douchi had the richness and diversity of the bacterial (fungus) community. However, artificial-type douchi was high in Candida genera may associated with its bitter after taste compared to natural-type. Following post-fermentation, natural-type douchi had higher abundance of Bacillus sp., Enterobacter sp., and Pseudomonas sp., while Bacillus sp., Weissella sp., and Aspergillus sp. compared to artificial-type douchi. Correlation anal. showed that physicochem. properties and sensory quality could be correlated pos. or neg. with the microbial composition during the last stage of post-fermentation In conclusion, the zhiqu process significantly affected the final quality of the two types of Yongchuan douchi as evidenced by the microbial composition in the post-fermentation process. LWT--Food Science and Technology published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

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

Li, Yue-Qi published the artcileBiomass suppression of Hanseniaspora uvarum by killer Saccharomyces cerevisiae highly increased fruity esters in mixed culture fermentation, SDS of cas: 106-32-1, the main research area is biomass Hanseniaspora uvarum Saccharomyces cerevisiae fruity ester culture fermentation.

Hanseniaspora uvarum strain Yun268 was inoculated with Saccharomyces cerevisiae strains of different antagonistic abilities (RV002 and RV171) to evaluate fruity ester production in mixed fermentation Co-inoculation (CI) and sequential inoculation (SI) of two yeast species were performed in synthetic must and in Granoir winemaking. Fermentation kinetics, the formation of yeast biomass and fruity esters were monitored during fermentation, and the aroma attributes of the final wines were quantified by trained panelists. Results showed that killer S. cerevisiae suppressed biomass of Yun268 more than common S. cerevisiae, especially in CI treatment. Higher concentration of medium chain fatty acids was associated with the higher biomass suppression of H. uvarum in CI with killer S. cerevisiae, which resulted in the increased formation of fruity esters, but effectively restricted the production of Et acetate. However, more biomass and longer survival time of H. uvarum in SI considerably increased volatile acidity (3-fold higher than that in single fermentation), which delayed the reproduction of S. cerevisiae temporarily, and elevated the levels of Et acetate. Winemaking confirmed that the co-culture of H. uvarum and killer S. cerevisiae highly improved fruity aromas, which was due to the increase in ester production, especially medium chain fatty acid Et esters.

LWT–Food Science and Technology published new progress about Acidity. 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.

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