Category: 106-32-1

Chua, Jian-Yong published the artcileEffect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentation, Recommanded Product: Ethyl octanoate, the main research area is Torulaspora delbrueckii soy amino acid alc beverage fermentation growth; Alcoholic beverage; Amino acids; Soy whey; Torulaspora delbrueckii.

Soy (tofu) whey is a byproduct commonly disposed of by tofu manufacturers around the world. Due to its nutritious nature, direct disposal of soy whey into the sewage can result in a detrimental impact on the environment in the long-run. In this study, soy whey supplemented with four individual amino acids (valine, leucine, isoleucine and phenylalanine) equivalent to 120 mg N/L was fermented with a yeast Torulaspora delbrueckii Biodiva. The supplementation of an individual amino acid resulted in faster sugar utilization and lower levels of residual sugar than the unsupplemented whey but did not result in a significantly higher amount of ethanol (7-8% volume/volume) at the end of fermentation Isoleucine supplementation resulted in a slightly slower initial yeast growth rate when compared to the control while the other three amino acids had identical yeast growth kinetics to the control. Isoleucine supplementation also resulted in slower sugar utilization during the first four days. Therefore, isoleucine is least preferred by the yeast. The supplementation of amino acids resulted in greater formation of higher alcs. and their corresponding alc.-derived esters. Overall, the supplementation of a single amino acid enhanced sugar utilization and impacted flavor compounds of the resultant soy whey alc. beverage.

Food Research International 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, Recommanded Product: Ethyl octanoate.

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

Lu, Xiaoshuo published the artcileIdentification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying, Recommanded Product: Ethyl octanoate, the main research area is Lentinula vacuum freeze drying alc aldehydes volatile sulfur compound; Lentinula edodes ; electronic nose (E-nose); gas chromatography-mass spectrometry (GC-MS); headspace solid-phase microextraction (HS-SPME); vacuum freeze drying (VFD); volatile compounds.

In this study, modified headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized to investigate the dynamic aroma changes of Lentinula edodes (L. edodes) at different stages of vacuum freeze drying (VFD). The extraction efficiency of volatile compounds from vacuum freeze-dried L. edodes was improved by optimizing five parameters of the HS-SPME. A total of 50 volatiles were identified in L. edodes from different VFD stages by GC-MS. Alcs., aldehydes, and volatile sulfur-containing compounds (VSCs) were the main flavor constituents of fresh L. edodes, frozen L. edodes, and secondary dried L. edodes. Aldehydes, ketones, and VSCs were the main aroma groups in L. edodes after primary drying. There were 20 volatiles as key odorants with the odor activity values greater than 1, in which esters appeared only before secondary drying of L. edodes. These findings could contribute to a comprehensive insight into the formation mechanism of flavor in the VFD process of L. edodes. Practical applications : Lentinula edodes is the second most widely cultivated edible fungus worldwide. It is considered a valuable health food not just because of its abundance of nutrients but also because of its delicious taste. This study investigated the regularity regarding the changes of volatile compounds in L. edodes during vacuum freeze drying. The results of the present study offer valuable knowledge for the formation mechanism of volatile substances in the drying process of L. edodes, which can be beneficial to promote the development and utilization of flavor substances in L. edodes.

Journal of Food Biochemistry 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, Recommanded Product: Ethyl octanoate.

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

Jin, Zhao published the artcileProfiling the key metabolites produced during the modern brewing process of Chinese rice wine, Quality Control of 106-32-1, the main research area is Chinese rice wine alc aldehydes esters organic amino acids; Amino acids; Chinese rice wine; Metabolites; Modern brewing process; Organic acids; Volatiles.

The study quant. profiled 83 low-mol.-weight metabolites in the categories of alcs., aldehydes, amino acids, esters, fatty acids, organic acids, and reducing sugars produced during the advanced brewing process of Chinese rice wine, using multiply chromatog. and mass spectrum. In the primary fermentation, vigorous metabolisms were demonstrated by the production of ethanol at the level of 14% by volume, and the consumption of reducing sugars from the maximum level of 100 g/L to 20 g/L. Meantime, more than 70% of the contents of organic acids, fatty acids, higher alcs., and aldehydes were formed. The metabolisms slowed down in the secondary fermentation, whereas 60% of the contents of amino acids and esters were accumulated in this stage. The nutrients, such as amino acids, organic acids, and reducing sugars reached 10 g/L, 5 g/L, and 3 g/L at the end of brewing, resp. In terms of flavor and taste attributes to the brewed rice wine, the organoleptic activity value (i.e. the ratio of content to threshold value) was above 1 for 17 compounds, including six organic acids, namely acetic acid, citric acid, lactic acid, malic acid, succinic acid, and tartaric acid, four amino acids, namely cysteine, aspartic acid, glutamic acid, and lysine, three higher alcs. namely isoamyl alc., isobutanol, and phenethyl alc., three esters, namely Et acetate, Et butyrate, and Et hexanoate, and an aldehyde, namely benzaldehyde.

Food Research International 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, Quality Control of 106-32-1.

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

Karabagias, Ioannis K. published the artcileA targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance, Formula: C10H20O2, the main research area is Quercus ilex honey volatile compound chemometric evaluation.

The present study aimed at the determination of volatile compounds (VOCs) of Greek Quercus ilex honey, which comprises a rarely studied honeydew honey, from different regions and to characterize its provenance using a targeted chemometric evaluation of the semi-quant. data of VOCs determined with headspace solid phase microextraction coupled to gas chromatog./mass spectrometry (HS-SPME/GC-MS). Principal component anal. (PCA), multivariate anal. of variance (MANOVA) and stepwise linear discriminant anal. (SLDA) showed that provenance affected the volatile composition of Quercus ilex honey. The PCA explained 98.10% of total variance with the factors that maximized the squared cosine to be 10 VOCs: heptane, dimethyl-disulfide, octane, nonane, styrene, alpha-pinene, meta-cymene, DL-limonene, 1-decanol, and tetradecanoic acid Et ester. The SLDA resulted in the formation of linear discriminant functions that provided a classification rate of honey samples according to provenance by ∼80%, based on styrene, eucalyptol, benzeneacetaldehyde, 1-decanol, and tetradecanoic acid Et ester. Considering the complementary results of PLS-VIP (partial least squares anal.-variable importance in projection) eucalyptol, 1-decanol, and tetradecanoic acid Et ester are proposed as volatile indicators of the provenance of Greek Quercus ilex honey. These VOCs were also correlated with the percent of Castanea sativa and Polygonum aviculare pollen grains.

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, Formula: C10H20O2.

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

Li, Junxing published the artcileAssessment of the taro-like aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC-MS and GC-O analysis, Synthetic Route of 106-32-1, the main research area is Cucurbita E nose gas chromatog mass spectrometry olfactometry; 2-Acetyl-1-pyrroline; E-nose; GC-O; GC–MS; Pumpkin; Volatile compounds; ‘taro-like’ aroma.

Taro-like aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds In this study, we used the electronic nose (E-nose), gas chromatog.-mass spectrometry (GC-MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, resp. By E-nose and GC-MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without taro-like aroma. According to the anal. of differential volatile compounds obtained from GC-MS and the GC-O anal. of the sample with taro-like aroma, we found that 2-acetyl-1-pyrroline representing the taro odor was only identified in the sample with taro-like aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the taro-like aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and taro-like aroma was further verified via other pumpkin samples. Our results provide a theor. basis for understanding the aroma characteristics of pumpkin fruit.

Food Chemistry: X 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

Leng, Peng published the artcileHS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage, Formula: C10H20O2, the main research area is Amygdalus HSGCIMS PCA storage isoamyl acetate benzaldehyde hexanal nhexanol.

In this study, the flavor fingerprint of post-harvest peach fruits from Amygdalus persica L. Yingshuanghong (YSH) was developed and volatile organic compounds (VOCs) were investigated via headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS) combining with principal component anal. (PCA). Results identified 52 signal peaks corresponding to 32 compounds were classify as esters, aldehydes, ketones, and alcs. However, 10 compounds were unknown. Differences in the VOCs of peach fruits packaged with different preservation methods during storage were revealed in topog. plots and fingerprints. Increased storage time increase the YSH’s VOCs content produced due to ripening, especially esters, such as isoamyl acetate, Et octanoate, and Et butyrate. In contrast, the content of aldehydes and alcs. contents decreased, including benzaldehyde, (E)-2-hexenal, 2-methylbutanal, hexanal and n-hexanol. Subsequently, PCA was performed based on the signal intensity of the identified VOCs, and the results clearly showed that these samples would be well distinguished in a relatively independent space. The Y2 group (nano-composition packaging materials) had a good application prospect in the post-harvest preservation of honey peaches. Flavor visual spectrum could be of great potential to predict the maturity of the fruits and evaluate preservation efficiency differences in the future.

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, Formula: C10H20O2.

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

Somkuwar, R. G. published the artcileVolatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS), Application In Synthesis of 106-32-1, the main research area is red wine grape volatile compound thermal desorption gas chromatog; Phenolics; Red wine varieties; TD–GC–MS; Volatile compounds; Wines.

The current study evaluated the key characters of aroma composition in diversified red wines (Cinsaut, Grenache, Cabernet Franc, Petit Verdot, Cabernet Sauvignon, Nielluccio, Tempranillo, Syrah, Merlot and Caladoc). Out of hundreds of volatile compounds 64 compounds were considered for study. Different groups consisting of fatty acids, volatile alcs., aldehydes, esters, volatile phenols and terpenes were analyzed using gas chromatog. mass spectrometry coupled with thermal desorption (TD-GC-MS). Among all these diversified classes, alcs. were found as the most dominant group followed by esters and acids whereas aldehydes, phenols and terpenes were found to be minor compounds Among the varieties, Nielluccio wine recorded highest concentration of total volatile compounds (191.53 mg/L) while, it was least in Caladoc wines (15.45 mg/L). The principal component anal. clearly differentiated Grenache wines based on their relationships between scores and their aroma composition followed by Nielluccio and Cinsuat wines. Out of sixty four compounds, only six aromatic compounds viz. butanediol, isoamyl actate, γ-Terpene, butanol, acetic acid and furfural have satisfying aroma descriptors with floral and fruity nuances and contribute to differentiate the Grenache wines from other varieties which have similar scores in PC1 anal. The cluster anal. also suggested that the wines in the same group (Cinsaut, Tempranillo and Syrah), (Cabernet Franc, Cabernet Sauvignon, Caladoc and Merlot) and (Nielluccio and Petit Verdot) had similar aroma characterization. Grenache wines were well differentiated from the sub group formed by other red varieties.

Journal of Food Science and Technology (New Delhi, India) 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 In Synthesis of 106-32-1.

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

Day, M. P. published the artcileAeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes, Recommanded Product: Ethyl octanoate, the main research area is Vitis wine chem composition fermentation sensory attribute.

Aeration during fermentation of red wines has the potential to enhance pos. red fruit attributes and suppress less desirable reductive characteristics. The implementation of aeration in com. winemaking, however, is impeded by the lack of a clear understanding of both the major benefits of its use and the nature of the aeration regimes required to modify the finished product. This work aimed to evaluate the impact of different modes of aeration, varying in their timing, duration and intensity, on fermentation duration, chem. composition and sensory properties of Shiraz wine. Methods and Results : Forty-eight pilot-scale fermentations (450 kg) were treated with different aeration modalities and compared to non-aerated fermentations across four vintages. This work demonstrated the reproducible effects of aeration, resulting in an enhancement of fruit-related attributes, decreases in color intensity and a lowering of astringent mouthfeel and bitterness. The development of attributes describing possible oxidation or undesirable volatility were not observed in this work. These effects on wine sensory attributes were correlated with an increase in the concentration of relevant short and branched-chain esters and acetates, and a decrease in the concentration of phenolic substances. No enhancement of fermentation performance was observed in any of the trials. Overall, this work revealed the robustness of red wine fermentations to aeration. This work provides strong evidence that aeration does not alter the duration of either alc. or malolactic fermentation of red musts. Although there was no impact on fermentation performance, aeration did result in the production of wines with increased red fruit characters, and decreased astringency and reductive off-odours. This work demonstrates aeration to be a useful oenol. tool for the production of red wine and indicates that stylistic impact, rather than fermentation performance, is likely to be more pertinent to the adoption of red wine aeration.

Australian Journal of Grape and Wine Research published new progress about Acidity (titratable). 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

Canonico, Laura published the artcileEvolution of aromatic profile of Torulaspora delbrueckii mixed fermentation at microbrewery plant, Recommanded Product: Ethyl octanoate, the main research area is Torulaspora evolution fermentation.

Nowadays, consumers require quality beer with peculiar organoleptic characteristics and fermentation management has a fundamental role in the production of aromatic compounds and in the overall beer quality. A strategy to achieve this goal is the use of non-conventional yeasts. In this context, the use of Torulaspora delbrueckii was proposed in the brewing process as a suitable strain to obtain a product with a distinctive aromatic taste. In the present work, Saccharomyces cerevisiae/T. delbrueckii mixed fermentation was investigated at a microbrewery plant monitoring the evolution of the main aromatic compounds The results indicated a suitable behavior of this non-conventional yeast in a production plant. Indeed, the duration of the process was very closed to that exhibited by S. cerevisiae pure fermentation Moreover, mixed fermentation showed an increase of some aromatic compounds as Et hexanoate, α-terpineol, and β-Ph ethanol. The enhancement of aromatic compounds was confirmed by the sensory evaluation carried out by trained testers. Indeed, the beers produced by mixed fermentation showed an emphasized note of fruity/citric and fruity/esters notes and did not show aroma defects.

Fermentation published new progress about Beer. 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

Corona, Onofrio published the artcileQuality and volatile compounds in red wine at different degrees of dealcoholization by membrane process, HPLC of Formula: 106-32-1, the main research area is red wine volatile compound phenol sensory property dealcoholization.

This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alc. content of 13.2% volume/volume was partially dealcoholized by membrane process with a decrease of alc. degree as follows: – 4.9; – 6.3; – 7.8, – 9.2 and – 10.5% volume/volume Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alc. residue of 8.3% volume/volume (- 4.9%) and 6.9% volume/volume (- 6.3%) showed good esters retention more than 84% and 82%, resp. Similarly, color and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples. Lastly, the trials highlighted that dealcoholized wine up to an alc. content of about 5.4% volume/volume (- 7.8%) was still perceived as acceptable by the tasters.

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

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