Gao, Chang published the artcileThe process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS, SDS of cas: 140-11-4, the main research area is Lactobacillus probiotic fermented sour cherry juice heptanal ethyl acetate.
In this study, the sour cherry juice was fermented by lactic acid bacteria (L. rhamnosus GG) and the volatile compounds were identified by both GC-IMS (gas chromatog.-ion mobility spectrometry) and GC-MS (gas chromatogram-mass spectrum). Total 10 aldehydes,10 ketones, 10 esters, 8 alcs., 8 acids, and another 6 compounds were identified in the fermented cherry juice. In addition, PCA (principal component anal.) was applied to differentiate various fermented cherry juice. The first two principal components can explain 80% of the total variables, with PC2 67% and PC1 13% resp. Meanwhile, the variation of lactic acid bacteria number was measured during fermentation The peak intensity variation of the 4 compounds was significantly correlated with changes of lactic acid bacteria number (P < 0.05), with the highest correlation coefficient of 0.97. The acetoin can be an indicator for monitoring number variation of lactic acid bacteria (L. rhamnosus GG) in fermented cherry juice and this study can provide a novel method of monitoring probiotic fruit juice fermentation Microchemical Journal published new progress about Aldehydes Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, SDS of cas: 140-11-4.
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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics