Category: 106-32-1

Nikfardjam, Martin Pour published the artcileEthyl carbamate and aroma compounds in distilled spirits from different stone fruits, Related Products of esters-buliding-blocks, the main research area is stone fruit distil spirit ethyl carbamate aroma compound.

The purpose of this study was to find a possible correlation between Et carbamate (EC) content and aroma compounds in stone fruit spirits, which might result from a too harsh treatment of the stones. Possible markers should be identified, which would allow to correlate high EC levels with (neg.) flavor compounds Therefore, a total of 60 distilled spirits from different stone fruits (21 mirabelle, 20 plum, 19 cherry) was analyzed on their contents of EC by HPLC-FLD and aroma compounds by headspace-trap GC/MS. The content of EC ranged from not detectable to 2,121μg/l with a mean of 192μg/l and a standard deviation of 332μg/l. The GC/MS anal. revealed that esters, alcs. and aldehydes made up the main part of the aroma fractions. Statistical correlation anal. showed that the ester fraction increases with increasing EC content. Yet, sensory analyses did not show any correlation between EC content and specific flavor compounds or the order in the sensory evaluation, resp. Therefore, high EC levels could not be correlated with certain (neg.) aroma compounds, thus high EC content cannot generally be regarded as a reliable marker for bad flavor quality of distilled spirits or vice versa.

Mitteilungen Klosterneuburg published new progress about Aldehydes 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

Chen, Jia-Nan published the artcileCharacterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry, Synthetic Route of 106-32-1, the main research area is Dongli aroma active compound GCMS olfactometry quant analysis; Aroma; Dongli; GC-MS/MS; GC-O; O2PLS.

Dongli, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in Dongli using quant. descriptive anal. (QDA), gas chromatog.-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatog.-olfactometry (GC-O). QDA indicated that Dongli of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) anal., GC-O anal., detection frequency anal. (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing ”anise, green” aromas were the key aromatic VOCs of fresh pears, while Et butanoate, Bu acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing ”sweet, fruity, green” aromas were the key aromatic VOCs of Dongli. The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products.

Journal of Food Science and Technology (New Delhi, India) published new progress about Aldehydes 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

He, Zhanglan published the artcileTandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu, Computed Properties of 106-32-1, the main research area is Wuliangye Baijiu tandem solid phase aroma extraction; Wuliangye baijiu; fatty acid esters; polar compounds; simultaneous extraction and fractionation; tandem SPE columns.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

Molecules published new progress about Baijiu. 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

Pirrone, Antonino published the artcileInfluence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer, Application of Ethyl octanoate, the main research area is Hanseniaspora Saccharomyces loquat beer aromatic composition; Alcoholic fermentation; Beer aroma; Hanseniaspora uvarum; Loquat beer; Saccharomyces cerevisiae; Volatile organic compounds.

The demand for unique and exclusive food products and beverages is constantly on the increase. One of the products that mostly evolved to encounter market dynamics in the last decade is craft beer. For a long time, craft breweries have included fruit in beer production to enrich flavor and aroma profile of different beer styles. In this study, for the first time, the use of Saccharomyces and non-Saccharomyces yeast strains isolated from high-sugar matrixes (manna and fermented honey byproducts) were investigated to diversify fruit craft beer production, in order to improve the fermentation process and highlight the complexity of aroma profiles generated during alc. fermentation Two yeast strains, Hanseniaspora uvarum YGA34 and Saccharomyces cerevisiae MN113, were tested as co-starters and starters for their beer production capacity. Com. yeast strain US-05 was used as control. Loquat juice was added at the end of primary alc. fermentation in all trials. Interestingly, S. cerevisiae MN113 consumed sugars faster than control strain S. cerevisiae US-05, including maltose, even in the case of sequential inoculation. This strain showed an excellent ability to consume rapidly sugars present. All strains showed their concentrations ranged between 5 and 8 Log cycles during fermentation The absence of off-odours and the improvement of aromatic perception were observed in exptl. trials involving the use of S. cerevisiae MN113 as a monoculture and in sequential combination with H. uvarum YGA34. Esters and alcs. were the most abundant compounds emitted from the beers. The beers produced with sequential inoculation of H. uvarum YGA34 and S. cerevisiae MN113 or US-05 are characterised by a higher ester and lower alc. concentration These two unconventional yeast strains from high sugar matrixes showed great technol. properties, representing promising co-starters and starter during craft fruit beer production

International Journal of Food Microbiology published new progress about Beer (loquat). 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

Ignacia Lambert-Royo, Maria published the artcileThe diversity of effects of yeast derivatives during sparkling wine aging, Recommanded Product: Ethyl octanoate, the main research area is Saccharomyces Torulaspora sparkling wine aging; Foaming; Sensory analysis; Sparkling wine; Volatile compounds; Wine aging; Yeast derivatives.

This study shows the monitoring of the phys., chem. and sensorial changes that occur in the sparkling wine along 18 mo of aging due to different typol. yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolyzate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 mo of aging on lees. The addition of yeast autolyzate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolyzate and Optimum White generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile.

Food Chemistry published new progress about Antioxidants. 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

Guo, Jing published the artcileImpact of polyphenols on the headspace concentration of aroma compounds in apple cider, Related Products of esters-buliding-blocks, the main research area is apple cider aroma compound polyphenol; (−)-epicatechin; apple cider; aroma-polyphenol interaction; hydrocaffeic acid; phloridzin.

BACKGROUND : To study the effect of polyphenols on the release of aroma compounds in apple cider, the impact of (-)-epicatechin, hydrocaffeic acid and phloridzin on volatility of 12 typical aroma compounds was investigated by headspace solid phase microextraction and gas chromatog.-mass spectrometry. RESULTS : Anal. of variance results showed that increased concentrations of the phenolic compounds significantly affected the headspace concentration of most aroma compounds The three polyphenols induced a volatility decrease for the majority of hydrophobic aroma compounds, while they exhibited an opposite behavior by salting out some hydrophilic alcs. (-)-Epicatechin and hydrocaffeic acid showed a higher retention effect on most hydrophobic aroma compounds than phloridzin did. CONCLUSION : This study showed that the polyphenols had varying effects on aroma compound volatility in apple cider. The physicochem. characteristics and spatial conformation of polyphenols and aroma compounds influenced the magnitude of aroma-polyphenol interaction in apple cider. Understanding the effects of polyphenols on aroma release can improve the prediction of aroma profiles through chem. anal., which assists cidermakers in improving the aroma quality of apple cider.

Journal of the Science of Food and Agriculture published new progress about Apple wine. 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

Teribia, Natalia published the artcileEffect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree, Application of Ethyl octanoate, the main research area is Fragaria pasteurization storage ester hexanal.

An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95°C/1 min) and accelerated storage (14 d at 35°C). The PLS-DA results showed that the volatile fraction varied markedly among the cultivars in fresh purees; with Honeoye and Sengana exhibiting the most distinctive profiles with more than 8 discriminative markers. However, the differences among the five cultivars remained similar upon pasteurization and storage. Pasteurization generally resulted in changes on the volatile fraction, that could be cultivar dependent, and decrease in glucose and fructose. The contents of hexanal, alcs. and some esters decreased whereas acetate esters increased. During storage, losses of esters, alc. terpenes, hexanal and the formation of off-flavors (e.g. di-Me sulfide, α-terpineol and hydrocarbons) occurred for all cultivars, whereas sugar contents remained constant Food manufactures should pay attention to an adequate raw material selection as the strawberry cultivar strongly influences the volatile fraction and taste of the resulting puree after pasteurization and during storage.

LWT–Food Science and Technology published new progress about Esters 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, Application of Ethyl octanoate.

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

Miras-Avalos, Jose M. published the artcileIrrigation effects on the volatile composition and sensory profile of Albarino wines from two different terroirs, Recommanded Product: Ethyl octanoate, the main research area is Vitis irrigation volatile composition sensory profile wine.

Volatile composition plays a fundamental role in wine aroma and quality. However, the concentrations of volatiles depend on climate conditions and agricultural practices, such as irrigation. The aim of the current study was to assess the effects of irrigation on the volatile composition and sensory characteristics of wines from Vitis vinifera (L.) cultivar Albarino in two zones of NW Spain (Rias Baixas and Ribeiro) during three consecutive years (2012, 2013, and 2014). Irrigation was scheduled by the vine grower in Rias Baixas, whereas it was fixed at 50% of the estimated crop evapotranspiration in Ribeiro. Water was applied in August, mainly, in Rias Baixas and from mid-July to mid-August in Ribeiro. Irrigation significantly altered the concentrations of several volatiles, which differed between zones and years. For instance, wines from the irrigated treatment had lower concentrations of isoamyl acetate, 2-phenylethyl acetate, and Et hexanoate than those from the rain-fed treatment in Rias Baixas. In contrast, irrigation increased the concentrations of Et hexanoate and Et octanoate, while reduced those of free terpenes in wines from Ribeiro. Mainly, these differences between zones were caused by the climate conditions of each region.

European Food Research and Technology published new progress about Esters 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, Recommanded Product: Ethyl octanoate.

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

Clemente-Villalba, Jesus published the artcileCharacterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis, HPLC of Formula: 106-32-1, the main research area is Diplotaxis glucosinolate myrosinase isothiocyanate food texture flavor aroma.

Abstract: Diplotaxis erucoides is a wild edible plant (WEP) of the Brassicaceae family, growing as a weed in Mediterranean countries. It contains glucosinolates, which are hydrolyzed by myrosinase rendering isothiocyanates; these compounds are responsible for its characteristic aroma and flavor, similar to that of mustard or wasabi. The aim of this study was to characterize the Diplotaxis erucoides plant by analyzing its volatile, sugar, organic acid, and sensory profiles. This information will be essential to decide whether it is possible to develop sustainable and healthy alternatives to com. mustard and wasabi using this WEP. Two Diplotaxis-based products were prepared one cream and one mayonnaise. Allyl isothiocyanate represented more than 80% of total content of volatile compounds in the leaves, pods and stems. The sugar and organic acid content of Diplotaxis and its based products were very low. The Diplotaxis products were characterized by having intense Diplotaxis odor/aroma, herbaceous flavor and long aftertaste, but lacked some pungency. Diplotaxis erucoides is a sustainable and healthy option to produce herbaceous and pungent sauces.

European Food Research and Technology published new progress about Carbohydrates 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, HPLC of Formula: 106-32-1.

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

Wang, Jiatong published the artcileDiscrimination and identification of aroma profiles and characterized odorants in citrus blend black tea with different citrus species, Application of Ethyl octanoate, the main research area is citrus blend black tea odorant aroma discrimination; GC-O/MS; GC×GC-TOFMS; aroma profiles; characterized odorants; citrus blend black tea; discrimination.

Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profiles of 12 representative samples with three different cultivars including citrus (Citrus reticulata), bergamot (Citrus bergamia), and lemon (Citrus limon) were determined by a novel approach combined head space-solid phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC x GC-TOFMS). A total of 348 volatile compounds, among which comprised esters (60), alkenes (55), aldehydes (45), ketones (45), alcs. (37), aromatic hydrocarbons (20), and some others were ultimately identified. The further partial least squares discrimination anal. (PLS-DA) certified obvious differences existed among the three groups with a screening result of 30 significant differential key volatile compounds A total of 61 aroma-active compounds that mostly presented green, fresh, fruity, and sweet odors were determined in three groups with gas chromatog.-olfactometry/mass spectrometry (GC-O/MS) assisted anal. Heptanal, limonene, linalool, and trans-β-ionone were considered the fundamental odorants associated with the flavors of these teas. Comprehensive anal. showed that limonene, Et octanoate, copaene, Et butyrate (citrus), benzyl acetate, nerol (bergamot) and furfural (lemon) were determined as the characterized odorants for each type.

Molecules published new progress about Aldehydes 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 of Ethyl octanoate.

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