Category: 106-32-1

He, Guiqiang published the artcileAlteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis, Application of Ethyl octanoate, the main research area is Bacillus bioaugmentation Daqu flavor volatile compound.

Daqu, an important saccharification and fermentation starter, provides microbes, hydrolytic enzymes, and flavor compounds, and plays a crucial role for production of Chinese Baijiu. To evaluate the feasibility of bioaugmentation inoculated with Bacillus velezensis and Bacillus subtilis for improving the flavor character of Daqu, microbial community, enzyme activity, and volatile compound were analyzed and compared between traditional Daqu (T Daqu) and fortified Daqu (F Daqu). Bioaugmentation inoculation increased the abundance of Bacillus, Lactobacillus, and Candida. Addnl., anal. of enzyme activity showed that liquefying power, saccharifying power, and esterifying power were significantly higher (P < 0.05) in F Daqu than T Daqu. Meanwhile, the contents of volatile compounds including esters, pyrazines, and alcs. significantly increased (P < 0.05) after bioaugmentation inoculation. In particular, the contents of tetramethylpyrazine and phenethyl alc. in F Daqu significantly increased (P < 0.05) by 90.8% and 69.5% compared to T Daqu, resp. Moreover, many enzymes involved in saccharification, ethanol fermentation, and aroma generation were predicted, and the abundance of their encoding genes obviously increased in F Daqu. Taken as whole, bioaugmentation inoculation with B. velezensis and B. subtilis altered the microbial community for regulating their metabolic activities, and subsequently, improved the flavor character of Daqu. LWT--Food Science and Technology published new progress about Alcoholic beverages. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

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

Fang, Cheng published the artcileCompositional differences and similarities between typical chinese baijiu and western liquor as revealed by mass spectrometry-based metabolomics, COA of Formula: C10H20O2, the main research area is baijiu western liquor compositional difference mass spectrometry metabolomics; GC-TOFMS; HS-SPME-GC-TOFMS; distilled liquor; metabolomics; non-volatile compounds; volatile compounds.

Distilled liquors are important products, both culturally and economically. Chem., as a complex mixture, distilled liquor comprises various chem. compounds in addition to ethanol. However, the chem. components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component anal. and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Et esters, a few benzene derivatives, and alcs. were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alc. differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chem. composition are proposed. Our results improve our understanding of the chem. components of distilled liquors, which may contribute to more rigorous quality control of alc. beverages.

Metabolites published new progress about Alcoholic beverages. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

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

Liu, J. published the artcileDetermination of ethyl octanoate in Chinese liquor using FT-NIR spectroscopy, Product Details of C10H20O2, the main research area is ethyl octanoate chinese liquor FT NIR spectroscopy.

To quant. detect Et octanoate in Chinese liquor, Fourier-transform near-IR (FT-NIR) spectroscopy was performed in the present work, with 162 Chinese liquor samples selected from Luoyang Dukang Distillery. The chem. values of Et octanoate were determined by gas chromatog. (GC), and spectral data from 12,000 to 4000 cm-1 were collected. The calibration model was established with partial least squares (PLS) regression, and then validated using internal cross-validation. The predictability of the model was further confirmed by the validation set as external validation. After comparing the effects of the models set up with sample data under different pre-processing methods, the model was built within the spectral region of 6101.7 – 5449.8 cm-1; based on the SNV pre-processing method which was selected as the optimal model. The coefficient of determination (R2) for cross-validation of the model was 0.9507, and the corresponding root mean square errors of cross-validation (RMSECV) was 3.91 mg L-1. The R2 for external validation was 0.9537, and the root mean square errors of prediction (RMSEP) was 3.62 mg L-1. The results demonstrated that using NIR spectroscopy to determine Et octanoate in Chinese liquor is feasible and can achieve satisfactory results.

International Food Research Journal published new progress about Alcoholic beverages. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

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

Hu, Kai published the artcileEnhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition, Application In Synthesis of 106-32-1, the main research area is Hanseniaspora Saccharomyces fermentation nitrogen nutrient wine ester production; Alcoholic fermentation; Ethyl acetate (PubChem CID: 8857); Ethyl decanoate (PubChem CID: 8048); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Flavour; Isoamyl acetate (PubChem CID: 31276); Isobutyl acetate (PubChem CID: 8038); Mixed culture; Non-Saccharomyces; Phenethyl acetate (PubChem CID: 7654); Saccharomyces cerevisiae; Yeast assimilable nitrogen.

The dynamic changes of wine ester production during mixed fermentation with Hanseniaspora uvarum Yun268 and Saccharomyces cerevisiae F5 was investigated at different levels and timings of nitrogen nutrient addition Nitrogen additions were performed by supplementing yeast assimilable nitrogen (YAN) into a synthetic grape must with defined composition Ester precursors and extracellular metabolites involved in ester synthesis were analyzed throughout the fermentation Results showed that nitrogen additions covering 50-200 mg/L YAN at the point of yeast inoculation slightly affected yeast competition and ester profiles. Interestingly, when YAN was supplemented in the mid-stage, the survival of H. uvarum Yun268 was enhanced, resulting in more than a 2-fold increase in the levels of higher alc. acetates compared to that at the initial stage. Furthermore, carbon fluxes may be redistributed in the central pathway, which contributed to the production of medium-chain fatty acids and eventually triggered a 1.2-fold elevation in corresponding Et ester levels.

Food Research International published new progress about Hanseniaspora uvarum. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.

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

Cozzolino, R. published the artcileComparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit, SDS of cas: 106-32-1, the main research area is Actinidia volatile metabolite; Kiwifruit; PCA; Quality parameters; Sensory analysis; Volatile organic compounds.

Volatile organic compounds, quality and sensory parameters of four yellow- (‘Dori’́, ‘G3’, ‘Jintao’ and ‘Soreli’) and two green-fleshed (‘Hayward’ and ‘Summer’) kiwifruit cultivars were assessed. Statistical anal. was performed on volatiles, quality and sensory data for the identification of biomarkers of different kiwifruit cultivars. Principal component anal. showed that for all six samples a very good discrimination based on the cultivar was achieved. In particular, 2-pentylfuran can be used to distinguish between the green- and yellow-fleshed kiwifruit cultivars, while seven volatiles, can be identified as biomarkers of ‘Dori’́. These findings are in agreement with the sensory anal., which revealed that ‘Dori’́, the richest cultivar in esters, showed very high values of both ripe fruit smell and sweet sensory traits. Altogether, these results could offer recommendations for future breeding efforts for the production of kiwifruit cultivars with improved nutritional and aroma quality.

Food Chemistry published new progress about Actinidia chinensis. 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

Cai, Liqin published the artcileChanges of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation, Name: Ethyl octanoate, the main research area is lactic acid bacteria yeast kiwifruit extract fermentation bioactive substance.

Probiotic fermented fruit extract is a new kind of food with potential health care efficacy. In this study, transformation of bioactive substances in Lactic acid bacteria (LAB) and yeast fermented kiwifruit extract were researched. The highest levels of total polyphenol, superoxide dismutase (SOD) were found in Lactobacillus paracasei LG0260 fermented kiwifruit extract with 2.31 ± 0.06 mgGAE/g, 369 ± 12.73 U.mL-1, resp. LAB fermented kiwifruit extract dramatically had a highest vitamin C (VitC) concentration during the fermentation, while yeast and natural fermented samples were decline steadily. Another interesting founding, a highest level of γ-aminobutyric acid (GABA) was found in Saccharomyces cerevisiae J2861 fermented kiwifruit extract with 24.132 ± 1.01μg/mL. Furthermore, the main organic acids in fresh kiwifruit and yeast fermented kiwifruit extract were citric acid and malic acid. However, lactic acid and citric acid were the main organic acids in LAB fermented kiwifruit extract A total of 43 kinds of flavor compounds in fresh kiwifruit and 88 kinds of flavor compounds in fermented kiwifruit extract were identified. Esters and alcs. in fermented kiwifruit system increased by the fermentation of selected bacteria which improved the taste and flavor.

LWT–Food Science and Technology published new progress about Actinidia chinensis. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.

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

Sun, Nan published the artcileAssessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae, SDS of cas: 106-32-1, the main research area is ester aldehyde terpene kiwi wine aroma Wickerhamomyces Saccharomyces fermentation; Wickerhamomyces anomalus; kiwi wine; mixed fermentations; partial least squares regression.

To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochem. indexes, volatile compounds and aroma properties of the kiwi wines were assessed. The study suggested that the ethanol, color indexes and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression anal. showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties.

Journal of the Science of Food and Agriculture published new progress about Actinidia chinensis. 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

Liu, Ping published the artcileEffects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd, Quality Control of 106-32-1, the main research area is Actinomucor Rhizopus Mucor fermented soybean curd flavor; E-nose; HS-SPME-GC-MS; fermentation strains; fermented soybean curd; sensory evaluation.

The effects of different fermentation strains on the flavor characteristics of fermented soybean curd (FSC) were investigated in this study. Fresh tofu was fermented by Actinomucor elegans, Rhizopus arrhizus, Mucor racemosus, and Rhizopus chinensis, either alone or in various combinations. The FSC manufacturing process included prefermentation by different strains at 28 °C for 60 h, followed by salting at 16 °C for 7 days and finally proceeding postfermentation at 25 °C for 35 days. Subsequently, five tested samples were obtained, namely, sample A (fermented by A. elegans alone), R (fermented by R. arrhizus alone), AR (fermented by A. elegans and R. arrhizus at 5:1), AM (fermented by A. elegans and M. racemosus at 1:1), and RR (fermented by R. arrhizus and R. chinensis at 7:3). The flavors of the five samples were determined by E-nose, sensory evaluation, and GC-MS. E-nose system observed significant discriminations by principal component anal. and linear discriminant anal. anal. Sensory evaluation ranked the overall sensory scores: AR>AM>A>RR>R. As shown in GC-MS results, sample AR also had, on average, the highest level of many volatiles. Out of 10 critical volatiles, the detected frequency of samples AR, AM, RR, A, and R was 10, 9, 9, 8, and 7, resp. PLS2 regression model was used to explore the influence on flavor quality of different strains. All three analytic methods revealed similar results, with sample AR providing the best flavor quality, while the opposite was the case with sample R. Therefore, it could be concluded that A. elegans and R. arrhizus at 5:1 (volume/volume) was the optimal combination, and may likely promote the production of critical volatile compounds Practical Application : The flavors of fermented soybean curds are influenced by various factors such as physicochem. and microorganism during the fermentation surroundings. The results of this work not only provide valuable information for FSC flavor studies, but can also guide the FSC industry to improve flavor quality by applying the most appropriate production strains.

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

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

Montevecchi, Giuseppe published the artcileComposition and applications of fractions discharged from a distillation plant for neutral ethanol production, Related Products of esters-buliding-blocks, the main research area is ethanol production fractions discharge distillation plant.

The composition of the different fractions constituting a distillation plant for neutral ethanol production was analyzed. Not only the fractions that are usually discarded from the plant (heads and fusel oils) were studied but also the ones that usually circulate within the plant, passing from one column to another, which are normally impossible to reach. It was thus possible to follow the path of each component inside the plant in order to observe where it accumulates and where is disposed of. The potential exploitation of these byproducts and of the chems. involved in the processing of neutral ethanol were taken into consideration and new approaches for their use, such as in fuel cell technol., were proposed.

Chemical Engineering Research and Design published new progress about Distillation (plant). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

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

Wu, Kejing published the artcileHierarchical meso- and macroporous carbon from lignin for kraft lignin decomposition to aromatic monomers, Product Details of C10H20O2, the main research area is hierarchical mesomacroporous carbon lignin kraft decomposition aromatic monomer.

In this study, lignosulfonate is converted to hierarchical carbon materials via templating methods, which are used as supports of molybdenum carbide catalysts for Kraft lignin decomposition to aromatic monomers. The results show that hierarchical carbon materials with micropores, mesopores of about 8 nm, and macropores of about 400 nm are obtained from calcium and sodium lignosulfonates using coupled SiO2+F127 templates with high ash-free carbon yields of about 50%. The F127 template tends to assemble on SiO2 surface along with radial direction to form ordered meso-/macroporous structure of the carbon materials. The β-Mo2C supported on the hierarchical carbon material exhibits high catalytic performance with aromatic yield of 0.586 g/g Kraft lignin, and the BTX (benzene, toluene, and xylene) components and BTX-derived alcs. donate 21% and 32% of the aromatics, resp. The mesopores benefit the accessibility of lignin fragments to active sites and interconnection between macropores, and the macropores enhance the impregnation of highly-dispersed nano β-Mo2C particles into pore structures. The hierarchical carbon materials from pulping waste lignin shows potential for macromol. lignin decomposition

Catalysis Today published new progress about Alcohols Role: SPN (Synthetic Preparation), PREP (Preparation). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

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