Category: 106-32-1

Oz, Ayse Tuelin published the artcileVolatile compositions of strawberry fruit during shelf life using pre and postharvest hexanal treatment, Computed Properties of 106-32-1, the main research area is strawberry shelf life preharvest postharvest hexanal treatment volatile composition.

Changes in volatile compositions were determined in Rubygem strawberry variety related to pre and postharvest hexanal application during shelf life. For this concern, Rubygem variety was treated with hexanal vapor and spray applications which were, doses (0%, 0.01%, 0.02%) pre and postharvest after hexanal applications strawberry fruits were stored at 2°C and RH 90% conditions. Effects of hexanal spray and vapor applications of strawberry fruit volatile profiles were analyzed with HS-SPME/GC-MS techniques. Differences among treatments were identified in volatile compositions at 3 days intervals during 15 days of shelf life. The results showed that, hexanal application type and concentration effected the percentage of volatile composition of esters, ketones, terpens, alcs., acids, aldehydes, and others during shelf life. The hexanal application form and concentration were effected the amount and composition of volatiles of Rubygem strawberry fruit. As a result, hexanal spray application has important effects on ester percentage, however, hexanal vapor treatment increased the alcs. percentage of strawberries at the end of shelf life. Practical applications : Application of organic substances of hexanal pre and postharvest season has been successfully used due to their environmentally friendly effects. Hexanal is volatile gases, organic aldehydes which are the source of plant extract and used as food additives. There are many research on hexanal application to prevent microbial growth after harvest. In the present study, hexanal spray and vapor applications were used to determined the volatiles profile strawberries fruit during shelf life.

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, Computed Properties of 106-32-1.

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

Cao, Yuxi published the artcileComparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis, HPLC of Formula: 106-32-1, the main research area is bayberry fermented wine gas chromatog mass spectrometry electronic nose; GC‐MS; bayberry cultivars; bayberry wine fermentation; electronic nose; volatile compounds.

Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatog.-mass spectrometry (GC-MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcs., 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds The most important contribution to the aroma of bayberry wine was esters and alcs., resp. Differentiation of four kinds of bayberry wine was conducted anal. by E-nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.

Food Science & Nutrition (Hoboken, NJ, United States) 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

Munoz-Gonzalez, Carolina published the artcileEffects of ethanol concentration on oral aroma release after wine consumption, Computed Properties of 106-32-1, the main research area is wine ethanol fruity ester oral aroma release; aroma persistence; ethanol; intra-oral SPME; oral aroma release; wine.

This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampling points (0 and 4 min) after they rinsed their mouths with three rose wines with different ethanol content (0.5% volume/volume, 5% volume/volume and 10% volume/volume) that were aromatized with six fruity esters (Et butanoate, isoamyl acetate, Et pentanoate, Et hexanoate, Et octanoate and Et decanoate). Overall, the results indicated that the extent of the effects of ethanol content on the oral aroma release were influenced by the subject, the ethanolconcn. and the type of aroma compound This effect was also different in the immediate than in the prolonged aroma release. In the first in-mouth aroma monitoring, an increase in the ethanol content provoked a higher release of the more polar and volatile esters (Et butanoate, Et pentanoate), but a lower release for the more apolar and less volatile esters (Et octanoate, Et decanoate). Regarding the prolonged oral aroma release, an increase of ethanol content in wine increased the oral aroma release of the six esters, which might also increase the fruity aroma persistence in the wines. Future works with a higher number of individuals will be needed to understand the mechanisms behind this phenomenon.

Molecules published new progress about Homo sapiens. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.

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

An, Xiaowen published the artcileAnalysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures, COA of Formula: C10H20O2, the main research area is fermented persimmon beverage temperature flavor compound.

Storage temperature plays a very important role in the flavor development of fermented beverages. In this study, fermented persimmon beverage was stored for one year to study the changes in flavor-related compounds during storage at different temperatures Fresh persimmon beverage and fermented beverages stored at 10, 20, and 30°C had different tastes, distinguished by electronic tongue (ET). The fermented beverage was sweet when stored at 10°C and salty when stored at 20°C or above. A total of 658 nonvolatile metabolites were identified, among which quercetin and epicatechin were detected by a liquid chromatog.-mass spectrometry (LC-MS) based metabolomics approach from four fermented beverage samples. The volatile compounds in the beverages were determined by headspace solid phase microextraction, combined with gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and gas phase-ion migration spectroscopy (GC-IMS), resp. showing totals of 47 and 69 compounds in the four beverage samples. As detected by both methods, Et acetate, Et hexanoate, Et octanoate, ethanol, and acetic acid were all found in beverages stored at different temperatures and the results showed that a higher storage temperature resulted an increase in the number of volatile compounds in the beverage. However, fermented persimmon beverage stored at low temperatures had a better taste and flavor characteristics.

LWT–Food Science and Technology published new progress about Aftertaste. 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, Xiao-Juan published the artcileIdentification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu, COA of Formula: C10H20O2, the main research area is Lu flavor Baijiu volatile maturation period identification.

Baijiu is a highly-valued traditional Chinese distilled alc. liquor and maturation markedly improves its sensory qualities and market value. Identification of age-markers is challenging because of the complexity of the endogenous chem. profile and the absence of exogenous components added during maturation. Here, freshly-distilled raw Lu-flavor Baijiu samples were stored for two years and non-targeted screening for age-markers based on the volatile profile characterized by solid-phase micro-extraction assisted GC-MS. The resulting volatile datasets were analyzed by partial least-squares discriminant anal., Spearman’s correlation and Random-forest decision-tree, to identify potential age-markers. The contents of long chain fatty acid Et esters varied the most during maturation, mostly being absent in freshly-distilled Baijiu, but appearing at different times. Similar behavior was observed in bottled samples matured up to four years. In addition, a slight increase in short/medium chain fatty acid ester content was observed Unsupervised PCA anal., applied only to the fatty acid Et ester dataset, was able to distinguish between bottled Baijiu samples matured for one, two, three, or four years. These age-markers may help establish a reliable model for verifying the maturation time of Lu-flavor Baijiu. This screening approach should be adaptable to other alc. liquors, for quality assessment and authenticity testing.

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, COA of Formula: C10H20O2.

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

Wei, Quanzeng published the artcileIdentification of characteristic volatile compounds and prediction of fermentation degree of pomelo wine using partial least squares regression, Synthetic Route of 106-32-1, the main research area is volatile compound pomelo wine fermentation degree least square regression.

The aim of this study was to evaluate the characteristic volatile organic compounds (VOCs) profile of pomelo wine and determine an index for predicting fermentation degree of pomelo wine. Fermentation conditions of pomelo fruit were: initial sugar content, 20 °Brix; pH 4.0; yeast inoculum size, 2 g of inoculum in 10000 g of fermentation medium; fermentation temperature, 28 °C; total fermentation time, 285 h. Changes in VOCs content in pomelo wine fermented for different periods were analyzed by gas chromatog.-mass spectrometry. In total, 105 VOCs were identified in pomelo wine throughout the fermentation process, which included 31 alkenes, 19 esters, 20 alcs., 11 aldehydes or ketones, 9 aromatics, 6 alkanes, 5 acids, and 4 other volatile compounds Differences in VOCs contents in pomelo wine at different fermentation stages were analyzed by principal component anal., cluster anal., and partial least squares regression (PLS). PLS models revealed that the ratio of α-phellandrene/geraniol in pomelo wine could be as the potential index for determining the fermentation degree of pomelo wine. This study provides evidence for improving the quality of pomelo wine for industrial production

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, Synthetic Route of 106-32-1.

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

Caliskan Koc, Guelsah published the artcileMineral content, fatty acid composition, and volatile compounds of gluten-free tarhana formulated with different cereal and pulse flours, Name: Ethyl octanoate, the main research area is cereal pulse flour tarhana mineral fatty acid volatile compound; cereal flours; fatty acids; mineral composition; pulse flours; tarhana; volatile compounds.

This research was intended to determine the effect of different cereal and pulse flours and com. gluten-free flour on the mineral content, fatty acid composition, and volatile compounds of the gluten-free tarhana (cereal-based fermented dry soup). In order to produce the gluten-free tarhana, white bean (BF), chickpea (CF), com. gluten-free (GWF), yellow lentil (LF), and rice (RF) flours were used. The Mg, K, Al, and Mn contents of tarhanas obtained using different pulse and cereal flours were found to be quite high compared to tarhanas produced with com. GWF. The utilization of different cereal and pulse flours in the tarhana formulation resulted in an increase in the percentage (30.37-51.47%) of the total polyunsaturated fatty acid (TPUFA). The highest (452.4μg/g) and the lowest (241.17μg/g) total concentration of all compounds were detected in BF and GWF, resp. The highest number (21) of compounds belonged to terpenes and terpenoids, followed by acids, hydrocarbons, alcs., aldehydes, esters, ketones, and alkanes. This study shows that cereal and pulse flours can be used to produce acceptable tarhana with improved nutritional quality in terms of mineral and fatty acid contents. The results of the current study may be useful and applicable to food manufacturers producing gluten-free products for celiac patients.

Journal of Food 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, Name: Ethyl octanoate.

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

Li, Y. H. published the artcileA study on the microbiological and biochemical changes in flavor compounds during ripening of Xinjiang specialty cheese, Application In Synthesis of 106-32-1, the main research area is Xinjiang specialty cheese ripening flavor compound microbiol biochem change.

Xinjiang specialty cheese is produced by natural fermentation of milk. During fermentation, a complex succession of changes takes place in the milk, including pH decline, protein denaturalisation, whey discharge, and, etc. The ripening process of Xinjiang specialty cheese was studied for 50 days. Microbial count showed that Lactobacillus helveticus was the dominant strain in the cheese during ripening. The contents of pH 4.6 soluble nitrogen and 12% TCA soluble nitrogen gradually increased during the ripening process of the cheese. An electrophoretogram showed that the degree of protein degradation was high after 30 days of ripening. The contents of total organic acids and free fatty acids were determined by high performance liquid chromatog. (HPLC). The results showed that the contents of total organic acids and free fatty acids in the flavor compounds increased significantly (p < 0.01). Twenty-five compounds were detected by gas chromatog.-mass spectrometry (GC-MS), mainly alkanes, ketones, alcs., esters, aldehydes, and acids. The sensory evaluation scores increased with ripening, and reached the highest value after 50 days. International Food Research Journal 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, Application In Synthesis of 106-32-1.

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

Liu, Yi-jun published the artcileEffects of four drying methods on Ganoderma lucidum volatile organic compounds analyzed via headspace solid-phase microextraction and comprehensive two-dimensional chromatography-time-of-flight mass spectrometry, Formula: C10H20O2, the main research area is Ganoderma lucidum volatile organic compound drying HSSPME GC TOFMS.

The effect of four drying methods (namely, sun drying, vacuum freeze drying, vacuum drying, and hot air drying) on the fresh Ganoderma lucidum volatile organic compounds (VOCs) was studied by their separation via headspace solid-phase microextraction and identification via comprehensive two-dimensional chromatog.-time-of-flight mass spectrometry. In total, 247 kinds of VOCs, mainly composed of alcs., aldehydes, esters, ketones, and olefins, were identified. Orthogonal partial least squares discriminant anal. and displacement test combined with the variable important in the projection method revealed that VOCs’ types and contents in Ganoderma lucidum were influenced by the particular drying method, which could be identified using specific organic compounds The heating process increased the content of aldehydes, esters, and olefins and reduced alc. and ketones’ content. Since 3-propoxy-1-Propene, 2-pentyl-Furan, Acetic acid, 2-Butanone, 1-Pantano, and other VOCs did not disappear during the drying process, they can be used for the classification and identification of Ganoderma lucidum species and other edible fungi.

Microchemical Journal 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, Formula: C10H20O2.

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

Belleggia, Luca published the artcileUnravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy, Name: Ethyl octanoate, the main research area is artisan liver sausage fermentation volatile organic compound microbial population; Debaryomyces hansenii; Latilactobacillus sakei; Liver; Metataxonomic analysis; Traditional product.

The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this end, culture-dependent analyses and metataxonomic sequencing were carried out. Physico-chem. parameters and volatilome of the fermented liver sausages were also studied. Finally, the presence of hepatitis E virus (HEV) was also assessed via real-time-RT-(q)PCR assays. Active microbial populations mainly represented by lactic acid bacteria, enterococci, coagulase-neg. cocci, and eumycetes were detected. Enterobacteriaceae, Pseudomonadaceae, and sulfite-reducing anaerobes were not detected in most of the samples. Latilactobacillus sakei dominated in all the analyzed samples, reaching abundances up to 80%. Staphylococcus xylosus and Staphylococcus equorum were also detected. Among minority bacterial taxa, Weissella spp., Leuconostoc spp., Macrococcus caseolyticus, Brochothrix thermosphacta, Staphylococcus succinus, Lactobacillus coryniformis, Lactiplantibacillus plantarum, Lactococcus garviae, Psychrobacter spp., and Carnobacterium viridans were detected. The mycobiota was mainly composed by Debaryomyces hansenii that was present in all samples at the highest frequency. Among minority fungal taxa, Aspergillus spp., Penicillium spp., Kurtzmaniella zeylanoides, Candida spp., Yamadazyma spp., Scopulariopsis spp., Yarrowia spp., and Starmerella spp. were detected. Interestingly, associations between some taxa and some physico-chem. parameters were also discovered. The absence of HEV in all the samples attested a high level of safety. Finally, most of the VOCs detected in the analyzed fermented liver sausages belonged to six classes as: terpenoids, aldehydes, ketones, alcs., esters, and acids. Nitrogen compounds, sulfur compounds, phenols, hydrocarbons, lactones, furans, and aromatic hydrocarbons were also identified. Several significant relationships were observed between mycobiota and VOCs.

Food Research International 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, Name: Ethyl octanoate.

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