Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus was written by Hadj Saadoun, Jasmine;Ricci, Annalisa;Cirlini, Martina;Bancalari, Elena;Bernini, Valentina;Galaverna, Gianni;Neviani, Erasmo;Lazzi, Camilla. And the article was included in Food and Bioproducts Processing in 2021.Category: esters-buliding-blocks The following contents are mentioned in the article:
In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Category: esters-buliding-blocks).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Category: esters-buliding-blocks
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics