Sheng, Jie published the artcileComparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum, Computed Properties of 106-32-1, the main research area is Lactobacillus grape juice quality fermentation ester octanoic acid aldehyde.
Basic anal., electronic senses and HS-SPME/GC-MS were used to evaluate the effects of single and mixed cultures of Lactobacillus acidophilus-26 and Lactobacillus plantarum-56 on the quality of fermented red globe grape (RGG) juice. The results showed that mixed culture fermentation was superior to single strain fermentation in terms of viable bacteria counts, consumption of total sugar (TS), total soluble solids, pH, functionality, and antioxidant properties of RGG juice (RGGJ). Whereas the aroma profiles of developing juices were dominated by abundant esters, acids, alcs., aldehydes, and aldehydes. Compared with the single inoculation, co-inoculation of the two species induced lactic acid fermentations, leading to accumulation of acetic acid, Et acetate, and 2-hexenol significantly. Moreover, higher concentrations of Et acetate, benzoic acid Et ester, octanoic acid, sorbic acid, 2-phenylethanol, and 2-hexenol represented the characteristic flavours of juices. To sum up, these findings suggested that L. acidophilus-26 and L. plantarum-56 could be used as fermented strains to ferment and improve the quality of RGGJ.
International Journal of Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BPN (Biosynthetic Preparation), ANST (Analytical Study), BIOL (Biological Study), PREP (Preparation). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics