Category: 106-32-1

Lin, Li-Yun published the artcileVolatile Variation Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting, Safety of Ethyl octanoate, the main research area is Theobroma cacao Malvaceae bean fermentation roasting processing volatile variation; amino acids; cocoa bean flavors; fats and fatty acids; fermentation; pyrazine and esters; roasting; triacylglycerols; volatile changes.

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chem. and phys. characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.

Molecules 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

Jia, Wei published the artcileEthyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening, Related Products of esters-buliding-blocks, the main research area is Baijiu ripening ethyl carbamate ester degradation hydrolysis; Baijiu; Esters; Light exposure; Molecular mechanism; Photochemical degradation; Thermal stress; UHPLC-Q-Orbitrap.

The presence of Et carbamate in traditional fermented food is a public health concern for the FDA. The effect of forced photoirradiation (0-150,000 lx) and thermal stress (4, 25, 40 °C) on Et carbamate (0-150 μg/L) on physiol. characteristics of Baijiu, such as esters content, photochem. degradation, and hydrogen-bond interaction efficiency were monitored by ultra high performance liquid chromatog. quadrupole-orbitrap and the dynamic changes by digital foodomics anal. Furthermore, 748 trace components covering 11 subclasses were identified in Baijiu and 71 esters were screened by Spearman′s correlation, fold changes, P values and VIP values. A forward stepwise multiple regression and discriminant anal. were performed for predicting the content of esters from appearance characteristics obtained by foodomics anal., reaching R-square values up to 0.91. A reduction of the present variation in Et lactate, Et caproate, di-Et succinate, Et oleate and Et linoleate concentration could possibly result in a better understanding of the Et carbamate effects. Et carbamate was found to cause esters hydrolysis through inter-mol. interaction in various species of alc. drinks. It was demonstrated that the light exposure level and thermal intensity applied for Et carbamate-spiked Baijiu samples did not unambiguously influence esters concentration in Baijiu. Future research should focus on moderate light exposure level and thermal stress and should aim at reducing natural Et carbamate by more closely controlling the esters content of the ripening degree.

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, Related Products of esters-buliding-blocks.

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

Tiravibulsin, Chavis published the artcileSterilization of coconut milk in flexible packages via ohmic-assisted thermal sterilizer, Recommanded Product: Ethyl octanoate, the main research area is coconut milk flexible package ohmic assisted thermal sterilizer sterilization.

Extreme heat treatments of canned coconut milk might reduce overall product quality. Therefore, an ohmic-assisted thermal sterilizer (OATS) may be able to preserve packaged coconut milk as an alternative to an overpressure retort. OATS involves converting elec. energy immediately into heat inside medium, which is then transferred to the food packages. This differs from conventional retorts which relied primarily on heat transfer. To ensure food safety, the OATS was microbiol. validated using Clostridium sporogenes spores. Physicochem. property and aroma compound profile differences in coconut milk sterilized at F0 of 5.2 min using OATS were compared with conventional water spray retort. OATS completely inactivated C. sporogenes spores with more than 5 log CFU/mL at 121.1°C for 5 min. The total processing time for OATS was 27 min using 32% less energy compared to the 42 min for the retort, indicating the higher process efficiency of OATS. OATS food products surpassed conventional retort properties in appearance, with minor color changes; off-odor, having a lower cooked odor by reducing methyl-ketone and Maillard reaction products; and desired aromas, by preserving contributors such as Et octanoate and δ-lactones. Consequently, OATS could potentially produce sterile coconut milk with minimal changes in appearance while decreasing off-odor formation.

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, Recommanded Product: Ethyl octanoate.

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

Han, K. published the artcileEffect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes, HPLC of Formula: 106-32-1, the main research area is Shanxi aged vinegar mash aroma baking process.

As one of the typical appreciated seasonings, Shanxi aged vinegar is famous all over the world for its unique aroma formed during the baking stage. To evaluate the influence of two baking methods on the aroma profiles, headspace solid-phase microextraction (HS-SPME) in combination with gas chromatog.-mass spectrometry (GC-MS) were carried out, and the odor intensity was evaluated by odor activity values. Results showed that there were 72 volatile compounds that could be identified and quantified in the analyzed samples. Moreover, among them, the odor activity values (OAV) of 35 compounds were ≥ 1, and the contents of acetic acid, Et acetate, and acetoin were significantly higher than the other volatile compounds There were 17 odor-active compounds newly produced after baking stage. Based on the principle components anal. (PCA), 11 newly produced volatile compounds as well as benzeneacetaldehyde and furfural, of which the OAVs had remarkable differences in two baking methods, were closely associated with the baking process. Addnl., acetophenone was formed specifically in the traditional methods, and five odor-active compounds (3-methylbutyl-acetate, hexanal, 2,3-dimethyl-5-ethylpyrazine, trimethyloxazole, and di-Me disulfide) were detected only in the modern method. In conclusion, baking process has important influence on the formation and composition ratio of aroma profiles in Shanxi aged vinegar. The results obtained from the present work might provide guidance for improvement of the production process and quality optimization of Shanxi aged vinegar.

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, HPLC of Formula: 106-32-1.

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

Adadi, Parise published the artcileThe Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer, Recommanded Product: Ethyl octanoate, the main research area is beer volatile composition fermentation yeast growth sound frequency intensity; Saccharomyces cerevisiae; beer; esters; fermentation; frequency; intensity; sound; volatile organic compounds.

This study investigated the impact of varying sound conditions (frequency and intensity) on yeast growth, fermentation performance and production of volatile organic compounds (VOCs) in beer. Fermentations were carried out in plastic bags suspended in large water-filled containers fitted with underwater speakers. Ferments were subjected to either 200-800 or 800-2000 Hz at 124 and 140 dB @ 20μPa. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) was used to identify and measure the relative abundance of the VOCs produced. Sound treatment had significant effects on the number of viable yeast cells in suspension at 10 and 24 h (p < 0.05), with control (silence) samples having the highest cell numbers For wort gravity, there were significant differences between treatments at 24 and 48 h, with the silence control showing the lowest d. before all ferments converged to the same final gravity at 140 h. A total of 33 VOCs were identified in the beer samples, including twelve esters, nine alcs., three acids, three aldehydes, and six hop-derived compounds Only the abundance of some alcs. showed any consistent response to the sound treatments. These results show that the application of audible sound via underwater transmission to a beer fermentation elicited limited changes to wort gravity and VOCs during fermentation Molecules 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, Recommanded Product: Ethyl octanoate.

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

Wen, Rongxin published the artcileTechnological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China, SDS of cas: 106-32-1, the main research area is Debaryomyces Torulaspora Pichia Candida proteolysis hexanoic acetic acid China.

The technol. properties and flavor formation potential of yeast strains isolated from traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated and characterized at the strain level by genotyping. Among them, 34 strains were selected for evaluation of technol. properties (tolerance to acid, salt, and sodium nitrite stresses; proteolytic and lipolytic activities; and biogenic amine formation capacity) based on their genetic profiles. Then, seven strains (Debaryomyces hansenii HRB2, SH4, and HG2; Torulaspora delbrueckii DQ3 and HG7; Pichia kudriavzevii MDJ1; and Candida zeylanoides DQ7) were selected to investigate their flavor formation potential in a fermented sausage model. A total of 56 volatile compounds were detected in all models, of which 17 volatile compounds were the most important flavor contributors with an odor activity value (OAV) > 1. The most remarkable result was the significant production of acid, alc., and esters in the inoculated models, such as acetic acid, hexanoic acid, ethanol, phenethyl alc., Et acetate, and Et hexanoate. Of all the strains, D. hansenii SH4 was considered to be the best flavor producer because it produced multiple compounds with the highest OAVs, which are associated with the development of desirable sensory characteristics in dry sausages.

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Lemarcq, Valerie published the artcileFlavor diversification of dark chocolate produced through microwave roasting of cocoa beans, Synthetic Route of 106-32-1, the main research area is dark chocolate flavor microwave roasting cocoa bean.

The impact of microwave roasting cocoa beans on the aroma and phytochem. profile of dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave roasted beans (450 W-55 min, 600 W-35 min, 900 W-20 min) were compared with a chocolate produced from convectively roasted beans (130°C-30 min). Aroma anal. via HS-SPME-GC-MS indicated that microwave roasting of cocoa beans resulted in chocolate with a distinctive aroma profile, compared to the chocolate produced from convectively roasted beans. Increased power input seems the main inducer of elevated levels of aroma compounds Interestingly, the impact of the four treatments on the phytochem. profile, measured via LC-HRMS, of the chocolates was rather comparable. Microwave roasting of cocoa beans was more prone to oxidation, but still within acceptable limits. The results validate that microwave roasting is a promising alternative technique that can be used effectively for chocolate production

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological 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

Jiang, Yajun published the artcileMicrobial dynamics and flavor formation during the traditional brewing of Monascus vinegar, Recommanded Product: Ethyl octanoate, the main research area is Monascus traditional brewing flavor formation microbe; Amino acids; Microbiota community; Monascus vinegar; Network analysis; Organic acids; Volatile compounds.

Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcs., esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman’s correlation anal., K. medellinensis showed a pos. correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was pos. associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were pos. correlated with esters and alcs., implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar.

Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), 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

Schelezki, Olaf J. published the artcilePre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis, COA of Formula: C10H20O2, the main research area is wine color tannis volatile fermentation; Alcohol management; Sensory analysis; Tannin; Volatiles; Water addition; Wine aroma; Wine colour.

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alc. wines without critically modifying color or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alc. wines in the absence of excessive grape ripeness remained to be determined The current study extends on pre-fermentative approaches to alc. management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chem. properties were apparent and declines in wine color and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5°Baume.

Food Chemistry published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), 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, COA of Formula: C10H20O2.

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

Wang, Na published the artcileAging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression, Formula: C10H20O2, the main research area is rice wine aging status biomarker.

The “”key aging-markers”” were a kind of potential “”aging markers”” with a high odor activity value (OAV) or flavor dilution (FD) value, and this study aimed to characterize their aging scents in classifying the aging status of Chinese rice wine by the assessment of OAV values, principal components anal. (PCA) and partial least-squares regression (PLSR). Finally, a total of 29 “”key aging-markers”” were extracted in 0-15 years-aged rice wines, and a combined result showed that (1) sulfides, 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG) with the typical sulfur, clove and spicy smells distinguished the 0Y-ageds from others, and the nail polish and solvent smells from alcs. were also worth-considered; (2) in “”post-aging”” period (1-2 aged-years), the flavored contributions of alcs., acetic acid, Et octanoate and isoamyl acetate were emphasized by their statistical roles. Meanwhile, the key aging-markers with the fruity, sweet and floral increased, and the phenolic and oxidized markers appeared; (3) the aging aroma in “”aging/storing”” period (3-5 aged-years) became stronger, especially the cinnamon-like from cinnamaldehyde, trans-cinnamic acid and Et cinnamate. Meanwhile, the typical long-aging characteristics from sotolon, guaiacol and γ-decalactone appeared; (4) the period of 10-15 aged-years was a complex collection, and the typical caramel-like from furans differentiated from others, following by the fruity, floral and honey smell from esters and aromatics with benzene. Moreover, the uptrends of acids, aldehydes and ketones made the fragrance thicker. Therefore, this result suggested that the aging status characterizations of 29 “”key aging-markers”” enable the age discrimination of Chinese rice wine by aging scent.

European Food Research and Technology published new progress about Flavor. 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