Category: 106-32-1

Manzocchi, E. published the artcileFeeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese, Safety of Ethyl octanoate, the main research area is milk cheese feeding cow silage herbage indoor sensory property; cheese sensory profile; dairy cow; herbage utilization method; milk sensory profile.

In European countries, silage-free feeding is an ancient tradition and has a particularly pos. reputation among consumers. In the present study, we compared grass-based forages from the same plot conserved as hay or silage or fed fresh either on pasture or indoors, and we evaluated the differences in sensory properties of milk and uncooked pressed cheese. All herbage from the first cut of a grassland dominated by perennial ryegrass was harvested on the same day and preserved either as hay or silage. The first regrowth of the same plot was used for strip grazing or green feeding indoors. Balanced by breed, 24 Montbeliarde and 24 Holstein cows were allocated to the 4 treatments. Apart from the forages, the late-lactation cows received 3 kg/d of dry matter from concentrate After 2 wk of dietary adaptation, the bulk milk of 3 subgroups, each with 4 cows, was collected. Part of the milk was pasteurized, and part was left raw and partly transformed to small-sized Cantal-type cheese ripened for 9 wk. Milk and cheese underwent descriptive sensory anal. by a trained sensory panel, as well as analyses of physicochem. traits. Volatile organic compounds of the cheeses were also analyzed. Raw and pasteurized milk from hay-fed cows had less intense odors of cooked milk, cream, and barnyard than milk from grazing cows, whereby the effect of pasteurization did not differ between herbage utilization methods. Cheeses obtained from cows fed fresh herbage (grazing and indoors) were clearly yellower than cheeses from silage- and hay-fed cows, which coincided with the color intensity perceived by the panelists. Moreover, cheeses from cows fed fresh herbage had more intense barnyard and dry fruit flavors, were perceived as creamier and having less lactic odor, and exhibited more fat exudation than those from cows fed conserved herbage. Only a few differences were observed in milk and cheeses from hay-fed compared with silage-fed cows, and those differences were far less pronounced than those of milk and cheeses from cows fed fresh herbage. In conclusion, the present study did not substantiate assumptions of clear sensory differences of milk and uncooked pressed cheese from hay-fed compared with silage-fed cows. For the first time, this study reports that the global flavor intensity of cheeses from indoor green-fed cows is similar to that of cheeses derived from cows fed conserved forages, whereas cheeses from grazing cows have the greatest global flavor intensity.

Journal of Dairy Science published new progress about Agrostis idahoensis. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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

Ubeda, Cristina published the artcileCombined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile, Category: esters-buliding-blocks, the main research area is chilean sauvignon blanc wine storage vessel bottle volatile profile; Clay; Natural cork; Polyethylene; Sauvignon Blanc; Screwcap; Stainless steel; Synthetic cork; Volatile compounds; Wine maturation.

A Sauvignon Blanc wine was subjected to a maturation period of six months by using four different types of vessels in triplicate: cylindrical stainless steel tanks, oval-shaped polyethylene tanks, cubic-shaped polyethylene tanks, and clay jars. After maturation in the different vessels, wines were bottled using three different closures (natural cork, synthetic cork, and screwcaps). The volatile compound profiles of the wine samples were recorded by SPME-GC-MS throughout vessel maturation as well as after the bottle storage period. In general terms, wines stored in stainless steel tanks showed the highest contents of volatile compounds when compared with the other tested vessels. Moreover, wines from bottles capped with screwcaps showed the highest contents of most of the volatile compounds when compared with the other closures. Moreover, an interaction between the vessel and the closure was observed: when screwcaps were used during bottle aging, the resulting wines were very similar to those matured in stainless steel vessels. These results suggest that the use of screwcaps hides the differences originating from wine composition during maturation in vessels other than stainless steel.

Food Research International 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, Category: esters-buliding-blocks.

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

Xia, Yanan published the artcileNovel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network, COA of Formula: C10H20O2, the main research area is flavor koumiss microbial metabolic network; Core microbiota; Differential metabolites; Koumiss; Metabolic pathway; Volatile metabolites.

Koumiss, naturally fermented mares milk, has a unique flavor that is affected by its resident microflora. In this study, we analyzed time-dependent changes in the microbiota and volatile metabolite profiles of koumiss using high-throughput sequencing and liquid-extraction iquid extraction-gas chromatog.-mass spectrometry. The dominant microrganisms in mare milk were Enterobacter and Rhodotorula, which were gradually suppressed, then Lactobacillus and Dekkera became the core microorganisms of koumiss. 17 FAA and 52 volatile organic compounds (VOCs) were identified during koumiss fermentation, including 19 odor active compounds and 15 differential metabolites of VOCs, mainly acids and esters, and their anabolism showed significant pos. correlations with Lactobacillus and Dekkera. The microbial metabolic network showed that Lactobacillus and Dekkera were identified as the most important flavor-producing microbiota due to their significantly pos. correlation with the formation of 33 and 28 flavor metabolites, resp. These microorganisms produce enzymes that catalyze a series of metabolic pathways that generate VOCs, including carbohydrate metabolism, amino acid metabolism, and fatty acid biosynthesis. Our findings provide new guidance for the screening and application of flavor-producing microorganisms in koumiss.

Food Research International published new progress about Anabolism. 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

Zhang, Jiang published the artcileEffects of dimethyl dicarbonate on improving the aroma of melon spirits by inhibiting spoilage microorganisms, Category: esters-buliding-blocks, the main research area is Cucumis aroma dimethyl dicarbonate spoilage microorganism.

Melon is susceptible to spoilage microorganisms and contains heat-sensitive flavor. Therefore, an ideal spoilage inhibitor should be used in the production of melon spirits. The effects of di-Me decarbonate (DMDC) on the changes in microorganisms and volatiles were systematically investigated during the fermentation of melon juice. More than 70 volatiles were detected, and most were related to fermentation DMDC markedly inhibited the microorganisms and altered the types and quantities of flavor substances in final spirits. Isobutanol, isovaleraldehyde, acetal, and other undesirable volatiles related to abnormal fermentation were greatly reduced, while desirable volatiles, such as benzaldehyde and 2-heptanone, were enhanced. In particular, the relative contents of nine-carbon atom compounds, which are key flavor substances of melon, were significantly changed. These changes improved the sensory quality by increasing the melon and flower fragrances while decreasing the sour and pomace notes. Furthermore, adding DMDC did not allow methanol to reach exceed safety levels. DMDC markedly inhibited the microorganisms during fermentation and altered the types and quantities of flavor substance in final melon spirits. These changes improved the sensory quality of spirits by increasing the melon and flower fragrances and decreasing the sour and pomace notes. DMDC is an ideal spoilage inhibitor that can be used in the production of melon spirits.

Journal of Food Processing and Preservation 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, Category: esters-buliding-blocks.

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

Sarmiento, Jeymy T. published the artcileFavoring Alkane Primary Carbon-Hydrogen Bond Functionalization in Supercritical Carbon Dioxide as Reaction Medium, Safety of Ethyl octanoate, the main research area is alkane primary carbon hydrogen bond functionalization supercritical carbon dioxide.

The selectivity of a catalytic alkane functionalization process can be modified just changing the reaction medium from neat alkane to supercritical carbon dioxide (scCO2). A silica supported copper complex bearing an N-heterocyclic carbene ligand promotes the functionalization of carbon-hydrogen bonds of alkanes by transferring the CHCO2Et group from N2=CHCO2Et (Et diazoacetate, EDA). In neat hexane only 3% of the primary C-H bonds (Et heptanoate being the product) are functionalized in that manner, whereas the same reaction carried out in scCO2 provides a 30% yield in this linear ester. Such effect seems to be induced by an electronic d. flux from the NHC ligand to the surrounding carbon dioxide mols.

ACS Sustainable Chemistry & Engineering published new progress about Alkylation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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

Lu, Yao published the artcileEffects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine, Product Details of C10H20O2, the main research area is spontaneous fermentation volatile compound marselan grape wine.

‘Marselan is a promising wine grapevine with unique qualities, studies on its introduction and characteristics have never stopped. However, little is known about the fermentation process of ‘Marselan wine. In this study, we compared industrial-scale spontaneous (SMF) and inoculated (IMF) fermentation processes on the succession of microbial community and the change in volatile compounds and predicted their correlations. SMF could ferment ‘Marselan to dry red wine with alc. content of 13.37% ± 0.76% (volume/volume) in 10 days and enhance the total concentration and odor activity values (OAVs) of volatile compounds Et caprylate, Et caprate, Et caproate and citronellol (OAVs > 1.0) were important volatile compounds in SMF and IMF wines. Compared with IMF, SMF was more outstanding in initial non-Saccharomyces diversity, including Hanseniaspora, Metschnikowia and Issatchenkia. In addition, Spearmans correlation (|ρ| > 0.7) and bidirectional orthogonal partial least squares (O2PLS, VIP > 1.0) anal. showed that some indigenous microorganisms in grape were closely related to the formation of volatile compounds, such as lactic acid bacteria, non-Saccharomyces and Saccharomyces cerevisiae. Overall, results showed that SMF could strengthen the flavor of ‘Marselan’ wine, and the possibility of consideration screening indigenous aroma-producing microorganisms as starter to improve the unique characteristics of ‘Marselan wine.

LWT–Food Science and Technology published new progress about Alcohols Role: PAC (Pharmacological Activity), THU (Therapeutic 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, Product Details of C10H20O2.

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

Wang, Shuo published the artcileEffects of crystal malts as adjunct on the quality of craft beers, HPLC of Formula: 106-32-1, the main research area is crystal malt craft beer quality.

The objective of this study was to clarify the effects of crystal malts as adjunct on the quality of craft beers. By comparing the results of physicochem. properties, flavor compounds, and sensory evaluation, the optimal amount of crystal malts for brewing was 6% (weight/weight). Subsequently, three craft beers were prepared by using different types of crystal malts including one crystal malt developed by our lab (LCM) and two com. crystal malts. They were compared to a control without the employment of crystal malts. The results showed that 21 volatile compounds were identified and the aroma of the beers brewed with com. crystal malts was superior than that of unadded crystal malt, although there was no significant difference in overall acceptance between these samples. However, LCM with the optimized physicochem. and flavorful properties could significantly improve the beer quality. According to the sensory evaluation, its overall evaluation score was the highest, suggesting that LCM had more prominent aroma and better sensory perception for brewing. Taken together, the contribution of crystal malts to manipulate the quality of craft beer was successfully determined These findings provided new insights into both the malting of specialty malts for malt manufacturers and the profound contribution to the development of high-quality craft beer for brewers.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Balthazar, Celso F. published the artcileEffect of probiotic Minas Frescal cheese on the volatile compounds profile and metabolic profile assessed by nuclear magnetic resonance spectroscopy and chemometric tools, Category: esters-buliding-blocks, the main research area is cheese probiotics volatile compound metabolic profile NMR spectroscopy chemometrics; Lacticaseibacillus casei 01; amino acid; chemometrics; fresh cheese; probiotic.

This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcs. and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H NMR spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds Furthermore, NMR spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.

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

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

Bulat, Tugba published the artcileInfluences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties, COA of Formula: C10H20O2, the main research area is kefir microbial count organic acid volatile compound redox potential.

The effects of oxidation-reduction (redox) potential (Eh) on microbiol. and sensory characteristics, volatile compounds, and organic acids of kefir produced using wild or com. culture were investigated during 21 d of storage. The Eh of the milk was modified using reducing or oxidizing chem. agents. Eh7 (Eh expresses at pH 7) values of control, reduced and oxidized kefirs produced using the wild kefir culture were -195.5, -206.1 and + 178.3 mV, while control, reduced and oxidized kefirs produced using the com. kefir culture had Eh7 values of -199.6, -208.1 and + 180.7 mV, resp., on 1 d of storage. Generally, the viability of microorganisms in the kefirs was adversely affected by oxidized conditions, but it was species- and strain-dependent. The Eh caused the change of metabolic routes of the microorganisms and, thereby, the change of volatile compounds and organic acids contents of kefir. Principal component anal. (PCA) of the volatile compounds separated the kefirs according to the culture and redox status. Kefirs with low Eh were characterized by the presence of sulfur compounds, whereas kefirs with oxidative Eh were characterized mainly by aldehydes and diacetyl. In addition, reduced Eh caused arising in sensory preference of the kefir samples.

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Zhang, Mengna published the artcileEffect of purification methods on functional properties of sardine oil ethyl esters, Safety of Ethyl octanoate, the main research area is sardine oil ethyl ester purification method functional property.

In this study, four methods including urea complexation (UC), mol. distillation (MD), low-temperature crystallization (LTC), and Ag+ bonded to mercaptopropyl silica gel column chromatog. (AgMSG-CC) were adopted to purify eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from sardine oil Et esters (SOEEs). These methods were systematically compared in terms of physicochem. properties, fatty acid (FA) compositions, and volatile flavor compounds to evaluate the performance and find the superior among them. The AgMSG-CC method was superior in enhancing iodine value (IV) and reducing peroxide value (PV), enriching EPA and DHA from 31.63% to 92.19% and removing undesirable volatiles. Its mild exptl. conditions could avoid the degradation and geometrical isomerization of lipids, and the packed AgMSG column could be reused. Multivariate data anal. was applied to provide an integrated and holistic view of correlation coefficients between the samples and FA species. The results supported the critical role of AgMSG-CC method in purifying EPA and DHA. Finally, this method was validated to be accurate and sensitive in the purification of EPA and DHA from SOEEs. Practical applications : High quality of fish oil is related to its high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and friendly aroma. However, enrichment methods about purifying fish oil affect the percentages of EPA and DHA, physicochem. indexes and the volatile flavor. In this study, the results demonstrated that Ag+ bonded to mercaptopropyl silica gel column chromatog. was the most effective to purify EPA and DHA as well as remove the undesirable odor volatiles.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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