Category: 106-32-1

Sanchez, Carlos published the artcileProfiling of Organic Compounds in Bioethanol Samples of Different Nature and the Related Fractions, Synthetic Route of 106-32-1, the main research area is bioethanol VOC gas chromatog mass spectrometry flame ionization detection.

Forty-one bioethanol real samples and related fractions, together with a biobutanol sample, have been analyzed with gas chromatog. coupled to either mass spectrometry (GC-MS) or flame ionization detection (GC-FID). Bioethanol with different water contents, samples originated from several sources of biomass, first- as well as second-generation specimens, distillation fractions, samples stocked in containers made of four different materials, and, finally, a biobutanol sample have been analyzed. The number of the compounds found through GC-MS has been 130, including alcs., aldehydes, ketones, esters, ethers, nitrogen compounds, organic acids, furane derivates as well as other species (e.g., limonene). Afterward, a quant. determination of major components of bioethanol has been carried out. The achieved results have revealed that, besides ethanol and, in some cases, water, species such as acetaldehyde, methanol, and higher alcs., as well as 1,1-diethoxyethane, may be present at concentrations above 500 mg L-1. While the source of bioethanol (nature of the raw material, ethanol generation, or water content) has a direct impact on its volatile organic compound (VOC) profile, the material of the container where the biofuel has been stored does not play a significant role. Finally, the results have demonstrated that, for a given production process, different distillation fractions contain unequal VOC profiles.

ACS Omega published new progress about Alcohols Role: OCU (Occurrence, Unclassified), OCCU (Occurrence). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

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

Aragon-Garcia, Fatima published the artcileChanges in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration, Synthetic Route of 106-32-1, the main research area is aromatic compound ultrasound prefermentative maceration wine; aroma; muscat; pre-fermentative maceration; ultrasound; wine.

This research focuses on the aromatic composition of Muscat of Alexandria wines after the application of ultrasound for 40 or 80 min during a 4 h pre-fermentative maceration process. Two methods of ultrasound application were compared in this study: probe ultrasound and bath ultrasound, for periods of 10-20 min per h. Increases of more than 200% were obtained for some of the compounds from the skins, such as two of its terpenes, citronellol and nerol. On the other hand, increases in alc. and ester values were registered with the application of ultrasound for 40 min. However, a significant decrease in these compounds was recorded when the ultrasound process was extended. In fact, when ultrasound was applied for 80 min, content values were even lower than those registered for the wine produced without the application of ultrasound. At the sensory level, the effect resulting from probe and bath ultrasound application for different times were compared, where most of the judges successfully discriminated the wines resulting from the application of ultrasound bath. According to data, the wines resulting from the application of ultrasound bath for 80 min presented the most significant differences, which affected the aromas of white fruit, tropical fruit, stone fruit, flowers and citrus.

Foods published new progress about Aromatic compounds Role: ANT (Analyte), ANST (Analytical Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

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

Niu, Yunwei published the artcileEvaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level, Formula: C10H20O2, the main research area is wine ester aroma compound; Aroma intensity; Ester compounds; Olfactory threshold; Perceptual interaction.

The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among esters were investigated in this study. 24 esters were identified by Gas chromatog.-olfactometry (GC-O) and Gas Chromatog.-Mass Spectrometer (GC-MS). According to addition/omission anal., seven volatile compounds among them were selected and studied using sensory profiling and multivariate statistic methods such as Principal Component Anal. (PCA). In sensory anal., a significant reduction of olfactory threshold for total aromatic reconstitution was induced by the addition among each of them in Feller’s additive model, which demonstrated their synergistic effects. The σ/τ plot showed that most of them were followed by a partial addition behavior. Furthermore, PCA indicated that the addition among each of them had a significant effect on fruity, floral, sweet and fermentation aroma intensity. Specifically, Et decanoate and Me salicylate at sub-threshold concentrations were also likely to contribute to overall aroma. The results of perceptual interaction were mainly influenced by chem. structure and mol. polarity.

Food Chemistry published new progress about Esters Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

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

Tekguel, Yeliz published the artcileDetermination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food, Recommanded Product: Ethyl octanoate, the main research area is tarhana wheat germ mineral fatty acid aroma compound detection.

In this study, to supply to the trend toward natural and functional foods that do not include synthetic products, the wheat germ which exists as waste in nature was added to tarhana formulation in order to increase the nutritional content of tarhana. Wheat germ supplemented tarhana samples met the recommended dietary allowances of iron. A total of 63 compounds were detected and quantitated in all samples. Terpenes and terpenoids were observed as the dominant compound group. The addition of wheat germ to tarhana dough resulted in an increase in the number of volatile compounds The most abundant odor-active compounds were acetic acid and 2-acetylpyyrole.The mineral (Mg, K, Zn, Mn), fatty acid (undecaenoic, linoleic, gondoic acid, and α-linolenic), oil, acid (propanoic and hexanoic), alc. (linalool, benzyl, phenylethyl), aldehyde ((E)-2-heptenal, nonanal, 5-methyl-2-phenyl-2-hexenal), ketone (3-Octen-2-one), terpene (junipene, citronellol, trans-Carveol) contents of tarhana samples can be increased by addition of the wheat germ. The wheat germ which exists as waste in nature and contains a high amount of essential amino acids, proteins, fatty acids, minerals, dietary fiber, vitamins, etc. Wheat germ can be added to cereal-based food formulation such as tarhana in order to supply to the trend toward natural and functional foods that do not include synthetic products. Tarhana (basically made from yogurt, wheat flour, herbs, tomato, pepper, onion, etc.) which is a traditional fermented dry Turkish soup is rich in vitamins, minerals, and proteins. Wheat germ based-fermented products such as Tarhana may be considered promising new functional foods due to its probiotic effects in order to expand the market due to the increasing trend toward functional foods.

Journal of Food Processing and Preservation published new progress about Acids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Abouelenein, Doaa published the artcileInfluence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams, Recommanded Product: Ethyl octanoate, the main research area is freezing drying volatile compound strawberry com jam; HS-SPME/GC-MS; aroma; commercial jams; drying methods; freezing; strawberry; volatile organic compounds.

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC-MS method, in addition to anal. of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03-96.88% of the total volatile compositions Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were Et hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45°C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcs. in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

Molecules published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Zhang, Zhiyong published the artcileComparative metabolome and transcriptome analyses of the properties of Kluyveromyces marxianus and Saccharomyces yeasts in apple cider fermentation, HPLC of Formula: 106-32-1, the main research area is Kluyveromyces marxianus Saccharomyces apple cider fermentation metabolome transcriptome analysis; Apple cider; Aroma; Kluyveromyces marxianus; Nonvolatile; Saccharomyces yeasts; Transcriptome.

This study explored the application of Kluyveromyces marxianus and Saccharomyces cerevisiae (com. and wild type) in the alc. fermentation of Fuji apple juice under static conditions. Metabolome analyses revealed that Et esters, including Et hexanoate, Et decanoate, Et octanoate, octanoic acid and decanoic acid, were the dominant components in ciders fermented by the Saccharomyces yeasts. In the K. marxianus ciders, Et acetate, hexyl acetate, Pr acetate and acetic acid were the most abundant volatiles, suggesting that the cider fermented by K. marxianus might have a fruitier smell. Transcriptome analyses were adapted to gain insight into the differential metabolite patterns between K. marxianus and S. cerevisiae during cider fermentation GO and KEGG enrichments revealed that the metabolic pathways of glucose, organic acids and amino acids during cider fermentation were quite different between these two yeasts. The K. marxianus strain exhibited a higher rate of glycolysis and ethanol fermentation than did Saccharomyces yeasts under oxygen-limited conditions. It also reduced the metabolic flux of acetate into acetyl-CoA and then into the TCA cycle, increasing the syntheses of Et acetate and relevant esters, which may affect its cell growth under anaerobic conditions but enriched the taste and variety of aromas in apple cider.

Food Chemistry: Molecular Sciences published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

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

Zhang, Jing published the artcileThe chemistry and sensory characteristics of new herbal tea-based kombuchas, Recommanded Product: Ethyl octanoate, the main research area is kombucha beverage black tea volatile compound mint refreshing aroma; chrysanthemum; honeysuckle; kombucha; mint; volatiles.

Kombucha is a black tea-based, non-alc. beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biol. characteristics, namely antioxidant, antimicrobial and anti-inflammatory activity. The present study compared traditional kombucha prepared with black tea and green tea to kombuchas produced with several alternative substrates, including white tea, chrysanthemum, honeysuckle, and mint infusions. Throughout the fermentation process, liquid and gas chromatog. analyzed sugars, ethanol, organic acids, and volatile compounds Sugar consumption was substrate-dependent, with mint kombucha having the highest amount of residual sugar and honeysuckle having the lowest. Forty-six volatile organic compounds were detected, including alcs., esters, acids, aldehydes, ketones, and other compounds Twenty-two compounds were produced during the fermentation and identified in all kombuchas; some of these compounds represented fruity and floral aromas. Another 24 compounds were substrate specific. Notably, the herb-based kombuchas (chrysanthemum, honeysuckle, and mint) contained several compounds absent in the tea-based kombuchas and are associated with minty, cooling, and refreshing aromas. Mint and green tea kombucha attained the highest and lowest overall sensorial acceptance ratings, resp. This study demonstrated herbal substrates’ suitability to prepare kombucha gastronomically with volatile compound and flavor profiles distinct from tea-based kombuchas. The kombucha beverage is a low-caloric functional drink that is increasingly popular around the world. While it is traditionally produced with black or green tea, this paper explores its production based on other herbal and floral infusions. The kombucha analogs presented in this paper can provide consumers with healthy alternatives for sugary soft drinks while also offering a broader range of flavors.

Journal of Food Science published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Qiu, Shuang published the artcileNon-Saccharomyces yeasts highly contribute to characterisation of flavor profiles in greengage fermentation, Synthetic Route of 106-32-1, the main research area is Saccharomyces yeast flavor profile greengage fermentation; Acid tolerance; Characteristic VOCs; Fermented greengage beverage; Non-Saccharomyces yeasts; Polyphenols; VOC-polyphenol interactions.

Non-Saccharomyces yeasts play an important role in greengage fermentation To obtain practical non-Saccharomyces yeasts for high-acid fermentation environments, and improve the flavor quality of fermented greengage beverage, four indigenous acid-tolerant non-Saccharomyces yeast strains were used to conduct greengage fermentation Hanseniaspora occidentalis, Pichia terricola, and Issatchenkia orientalis were competitively fermentable and significantly decreased the concentration of citric acid and malic acid. HS-SPME and GC-MS were used to analyze the aroma profiles, and results showed that H. occidentalis has potential to produce explicit fruity aroma, since the fermented beverages obtained more esters. Moreover, phenolic acids had the highest concentration among polyphenols of fermented greengage beverage. Comparatively, spontaneous fermentation produced higher levels of most polyphenols, whereas P. terricola treatment resulted predominantly in partial phenolic acids. Kendall coefficients indicated that procyanidins and glycosidic bound flavonols significantly pos. correlated with more than 30% volatiles. This study verified the biofunctions of non-Saccharomyces yeasts and applied their potential for flavor improvement in the production of high-acidity fermented fruit beverages.

Food Research International published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

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

Huang, Mingzheng published the artcileComparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China, Name: Ethyl octanoate, the main research area is Rosa roxburghii Tratt fruit volatile compound sensory Guizhou China.

Rosa roxburghii Tratt (Chestnut rose) is native to China where it is cultivated for its strongly aromatic hips (pseudo fruits); locally known as cili. Increasing interest in cili for food and beverage products prompted an evaluation of its aroma compounds and the influence of geog. source. Accordingly, the volatile compounds in cili from five locations in Guizhou province were analyzed by headspace-solid-phase microextraction coupled with gas chromatog.-mass spectrometry. Sixty-seven volatile compounds were identified. Principal component anal. distinguished three sample groups by geog. source. The aroma of cili juice from each location was characterized by quant. descriptive anal. using six odor descriptors. Cili aroma was predominantly sweet/fruity, floral and green, but geog. source significantly influenced the intensity of the sweet/fruity and floral notes. Odor activity analyses indicated that 40 volatile compounds contribute appreciably to the aroma of cili. Of those compounds, only ten esters, two aldehydes, one alc. and one aromatic compound were common to all regional samples. Those findings extend the range of volatiles detected in cili. These results identify those that are present in odor active amounts and provide the first evidence of the impact of geog. source on the aroma and flavor of cili.

Flavour and Fragrance Journal published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Simonato, Barbara published the artcileEffects of post-harvest fungal infection of apples on chemical characteristics of cider, Related Products of esters-buliding-blocks, the main research area is fungal infection apple cider.

The impact of fungal post-harvest infection of apple on the chem. composition of cider was investigated through a comparative anal. of ciders obtained from apples (Gala variety) sep. infected by five fungal species (Alternaria alternata, Botrytis cinerea, Diplodia seriata, Monilinia fructigena, and Penicillium expansum) and cider from sound apples. The content of several flavor-active mols. belonging to different chem. groups, such as alcs., esters, acids, aldehydes, phenols, and lactones, significantly varied among ciders. Particularly, cider from sound apples had a higher concentration of Et ester acetate, fatty acid Et esters and fatty acids, mols. that contribute to fruity and sweet scent. Principal component anal. well discriminated ciders, evidencing species-specific fungal effect. Differences in precursor availability in juices and biosynthesis pathways in fungi could explain changes in aroma profile of ciders. This study provides information on the potential risk to produce cider from infected apples due to the possible quality depreciation.

LWT–Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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