Category: 106-32-1

Zhang, Jingru published the artcileEvaluation of the volatile from Lonicera macranthoides obtained with different processing methods by headspace-solid-phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS), Quality Control of 106-32-1, the main research area is alc aldehyde ketone hydrocarbon terpenoid Lonicera volatile compound.

Headspace-solid-phase microextraction coupled to gas chromatog.-tandem mass spectrometry (HS-SPME-GC-MS) method was used to determine the composition and content of volatiles in dried flower buds of Lonicera macranthoides obtained by five processing methods (PMs). Sixty-five compounds were identified, which included alcs., aldehydes, ketones, hydrocarbons, acids, esters, terpenoids, and others. Alcs. were the most abundant compounds in most of the samples while acids were present in negligible amounts Samples obtained by sun drying (PM4) and by heating in an oven with a programmed temperature cycle (PM2) were characterized by higher amounts of esters and terpenoids. PM4 resulted in larger numbers of compounds albeit in lower amounts The principal component anal. confirmed that terpenoids and esters were the most prominent volatiles from PM2. The HS-SPME-GC-MS method can be used to rapidly ascertain the volatile content in L. macranthoides samples; the results herein provided provide a valuable source for comparing the effects of applying different processing methods.

Chemical Papers published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Alarcon, Marina published the artcileInactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage ”salchichon”, COA of Formula: C10H20O2, the main research area is sodium ascorbate inactive dry yeast fermented sausage oxidative stability.

The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage ”salchichon” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochem. parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in ”salchichon” as natural preservatives providing pleasant sensory attributes to the product.

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

Chen, Chen published the artcileCharacterization of major odor-active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste, Product Details of C10H20O2, the main research area is methylbutanal 3methylbutanal benzaldehyde cheddar cheese odor active compound flavor.

A nutty flavor is desirable in Cheddar cheese and is easily accepted by most Chinese consumers. Although compounds responsible for nutty flavor in cheeses have been documented, no final conclusions have been reached. In this study, nine samples of top-selling Cheddar cheeses in the Chinese market were selected, and the odor-active compounds responsible for the nutty flavor in these samples were studied by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), sensory evaluation, and aroma addition experiment Forty-nine volatile flavor compounds were identified by GC-MS via headspace-solid-phase microextraction, and 14 odor-active compounds were identified by GC-O. It was determined that 2-methylbutanal, 3-methylbutanal, and benzaldehyde contributed to the nutty flavor of Cheddar cheese, according to Chinese tastes. The addition of suitable concentrations of these compounds to a model of Cheddar cheese without nutty flavor resulted in the perception of nutty aroma by sensory anal. These results indicate that 2-methylbutanal, 3-methylbutanal, and benzaldehyde are the key aroma-active compounds, which could make pos. contributions to the nutty flavor of Cheddar cheese and favored by Chinese consumers within a certain concentration range.

Flavour and Fragrance Journal published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Zhao, Shanshan published the artcileImpact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level, HPLC of Formula: 106-32-1, the main research area is tebuconazole flavor color Merlot Sauvignon wine fermentation 2heptanol; Cabernet Sauvignon wine; Chiral tebuconazole; Color attributes; Enantiomeric level; Flavor components; Merlot wine.

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Food Chemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), 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

Luan, Chunning published the artcileEffect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce, Related Products of esters-buliding-blocks, the main research area is horseradish sauce lactic acid bacteria Saccharomyces cerevisiae flavor.

To enhance the quality or, in other words, increase the variety of horseradish sauce, two-step fermentation using lactic acid bacteria (LAB) and Saccharomyces cerevisiae is proposed for the production of the sauce. Total phenolics, acids and amino acid nitrogen contents were determined and used to assess the fermentation efficiency, while antioxidant activities, profiles of amino acids and volatile flavor compounds was used to indicate the quality of the sauce. Mol. structure determination as well as electronic tongue and sensory analyses were also conducted. Adding S. cerevisiae after 48 h of LAB fermentation resulted in higher fermentation efficiency. The sauce was noted to be fermented more fully, with increased content of amino acids by 23.10% compared with unfermented samples; its DPPH radical scavenging ability and reducing power increased by 26.26% and 33.33%, resp. The contents of alcs., esters and acids increased in the sauce. The electronic tongue and sensory evaluation showed that the sauce had good sensory quality.

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

Kanter, Jean-Philippe published the artcileThe impact of hybrid yeasts on the aroma profile of cool climate Riesling wines, Product Details of C10H20O2, the main research area is Saccharomyces cerevisia aroma climate wine; Aroma; Citronellol (PubChem CID8842); Hotrienol (PubChem CID5366264); Hybrid yeasts; Isoamyl acetate (PubChem CID31276); Linalool (PubChem CID6549); Monoterpenes; Riesling; Saccharomyces cerevisiae var. bayanus; Saccharomyces kudriavzevii; Saccharomyces paradoxus; Sulphur dioxide (PubChem CID1119); Wine flavour; l-Malic acid (PubChem CID222656); α – Terpineol (PubChem CID, 17100).

The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alc. fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae x S. paradoxus (SC x SP), S. cerevisiae x S. kudriavzevii (SC x SK) and S. cerevisiae var. cerevisiae x S. cerevisiae var. bayanus (SC x SB) were investigated. The species S. cerevisiae var. bayanus (SB) was chosen as control variant. It has been demonstrated that the hybrid yeasts have the ability to preserve pos. properties while, suppressing undesired properties from the parental yeast species. The hybrid SC x SK showed an increase of desired acetate esters and monoterpenes. The concentrations of higher alcs. were higher in wines fermented by SC x SP, compared to the other variants. SC x SP fermentations resulted in decreased concentrations of L-malate and sulfites.

Food Chemistry: X published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (acetate). 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

Tondini, Federico published the artcileLinking gene expression and oenological traits: Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains, Application of Ethyl octanoate, the main research area is Torulaspora Saccharomyces acetic acid alc fermentation esterase; BAP2; Indigenous yeast; Transcripts profile; Wine isolates.

Wine fermentations typically involve the yeast Saccharomyces cerevisiae. However, many other yeast species participate to the fermentation process, some with interesting oenol. traits. In this study the species Torulaspora delbrueckii, used occasionally in mixed or sequential fermentation with S. cerevisiae to improve wine sensory profile, was investigated to understand the physiol. differences between the two. Next generation sequencing was used to characterize the transcriptome of T. delbrueckii and highlight the different genomic response of these yeasts during growth under wine-like conditions. Of particular interest were the basic differences in the glucose fermentation pathway and the formation of aromatic and flavor compounds such as glycerol, esters and acetic acid. Paralog genes were missing in glycolysis and glycerol biosynthesis in T. delbrueckii. Results indicate the tendency of T. delbrueckii to produce less acetic acid relied on a higher expression of alc. fermentation related genes, whereas acetate esters were influenced by the absence of esterases, ATF1-2. Addnl., in the Δbap2 S. cerevisiae strain, the final concentration of short branched chain Et esters (SBCEEs) was related to branched chain amino acid (BCAA) uptake. In conclusion, different adaptation strategies are apparent for T. delbrueckii and S. cerevisiae yeasts, an understanding of which will allow winemakers to make better use of such microbial tools to achieve a desired wine sensory outcome.

International Journal of Food Microbiology published new progress about Aromatic compounds 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, Application of Ethyl octanoate.

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

Parish-Virtue, Katie published the artcileSynthesis and Use of Ethyl 6-Acetyloxyhexanoate as an Internal Standard: An Interdisciplinary Experiment for an Undergraduate Chemistry Laboratory, Quality Control of 106-32-1, the main research area is EAH synthesis aroma compound laboratory.

The combination of organic synthesis and anal. chem. into a related laboratory experiment is an excellent demonstration of the utility of making a compound to then be used further. Herein we describe an undergraduate laboratory experiment that involves the straightforward synthesis of an internal standard, Et 6-acetyloxyhexanoate, for the quantification of various aroma compounds in juice through GC-FID anal. In addition to the organic synthetic procedures of undertaking a reaction under reflux, separation, and extraction protocols followed by determining the purity of a synthesized compound, this experiment also facilitates the teaching of making standard solutions, using solid phase extraction, preparing samples, and performing and interpreting the results of GC-FID anal.

Journal of Chemical Education published new progress about Aromatic compounds 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, Quality Control of 106-32-1.

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

Kim, Dongjoo published the artcileHealth-beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing-tolerant mandarin hybrid, HPLC of Formula: 106-32-1, the main research area is health aroma taste kombucha Huanglongbing mandarin; HLB; Mandarin hybrid; aroma; healthy beverage; kombucha; taste.

Huanglongbing (HLB) is a destructive citrus greening disease; no com. applicable measures exist. ‘LB8-9’ Sugar Belle (SB), originally developed for the fresh market, is the most HLB-tolerant cultivar among com. available varieties. Due to the limited capacity of the fresh fruit market, there is a need to increase the demand for SB juice. Kombucha is a fermented tea beverage with black tea and sugar, and is considered a healthy drink with an increasing market. Therefore, we aim to study the potential of using SB juice in kombucha production Regular (black tea with no citrus juice added), Hamlin (black tea with Hamlin juice added), and SB kombucha (black tea with SB juice added) were prepared and analyzed to observe the composition of aroma and taste compounds in the kombuchas. Aroma and taste compounds in the kombuchas were analyzed using gas chromatog.-mass spectrometry/olfactometry and liquid chromatog.-triple quadrupole mass spectrometry, resp. For aroma compounds, SB kombucha was characterized by high concentrations of terpenes and their derivatives, which have mandarinlike aroma characteristics and health benefits such as antidiabetic and antioxidant effects. For taste compounds, SB kombucha contained higher amount of fructose and organic acids, which have the potential to increase the intensity of sweetness and sourness, and flavonoids. This would support the potential benefits of using SB to make kombucha. This study provides valuable information about the aroma and taste compounds in SB kombucha and its potential health benefits, compared with regular and Hamlin kombucha.

Journal of Food Science published new progress about Aliphatic alcohols 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

Luo, Manli published the artcileMethyl jasmonate pretreatment improves aroma quality of cold-stored ‘Nanguo’ pears by promoting ester biosynthesis, Application In Synthesis of 106-32-1, the main research area is Pyrus aroma methyl jasmonate lipoxygenase ester biosynthesis; LOX pathway; Methyl jasmonate; Transcription factor; Volatile ester; ‘Nanguo’ pear.

Cold storage is widely used for delaying ripening and senescence; however, fruit aroma diminishes noticeably after long-term cold storage. The esters synthesized by the lipoxygenase (LOX) pathway are responsible for ‘Nanguo’ pear aroma. As Me jasmonate (MeJA) is known to act on various fruit qualities, we investigated whether it acts via the LOX pathway in cold-stored ‘Nanguo’ pears. MeJA treatment increased the content of volatile esters and unsaturated fatty acids and the activities of alc. acyltransferase, alc. dehydrogenase, and LOX. It also up-regulated the expression of key genes (PuAAT, PuADH3, PuADH5, PuADH9, PuLOX1, and PuLOX3) in the LOX pathway and that of transcription factors (PuMYB21-like, PuMYB108-like, PuWRKY61, PuWRKY72, and PuWRKY31), whose genes were differentially expressed in preliminary transcriptome anal. Therefore, considering its effects on LOX pathway-related genes and transcription factors, MeJA may be useful in preventing cold-storage-induced decline in ester biosynthesis, aroma, and consequently the quality of cold-stored ‘Nanguo’ pears.

Food Chemistry published new progress about Animal gene Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (AAT). 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