Category: 106-32-1

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Recommanded Product: Ethyl octanoate, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 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

Zhang, Ming-jun published the artcileComparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum, Application of Ethyl octanoate, the main research area is liquid extraction solid phase microextraction rum aroma compound screening.

Liquid-liquid extraction (LLE) and solid-phase microextraction (SPME) methods were applied to extract the aroma compounds of rum. Aroma compounds were separated and analyzed with gas chromatog.-mass spectrometry of DB-WAXetr capillary columns. One hundred and twelve compounds, including alcs., esters, aldehydes, ketones, phenols, acids, and other compounds, were identified by two extraction methods. Among them, 88 and 74 compounds were identified by SPME and LLE, resp. SPME and LLE methods were suitable for the qual. and semi-quant. anal. of rum, resp. Principal component anal. results showed that the first principal component (PC1) and the second principal component (PC2) explained 80.9% of the difference in variable samples (PC1 = 52.7%, PC2 = 28.2%), which can represent the variable characteristics of the samples. The extraction effects of LLE and SPME on the aroma compounds of rum obviously differed, however, the aroma compounds obtained by the two extraction methods can complement each other.

Journal of the American Society of Brewing Chemists published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), PRP (Properties), 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

Hranilovic, Ana published the artcileImpact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines, Synthetic Route of 106-32-1, the main research area is Lachancea Saccharomyces merlot sugar ethanol ethyl lactate malic acid; Ethyl lactate; Fermentation; Lachancea thermotolerans; Lactic acid; RATA sensory analysis; Wine acidification; Wine aroma.

Wines from warm(ing) climates often contain excessive ethanol but lack acidity. The yeast Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars to lactic acid during alc. fermentation This study compared the performance of five L. thermotolerans strains in two inoculation modalities (sequential and co-inoculation) to Saccharomyces cerevisiae and un-inoculated treatments in high sugar/low acidity Merlot fermentations The pH and ethanol levels in mixed-culture dry wines were either comparable, or significantly lower than in controls (decrease of up to 0.5 units and 0.90% volume/volume, resp.). The anal. of volatile compounds revealed marked differences in major flavor-active yeast metabolites, including up to a thirty-fold increase in Et lactate in certain L. thermotolerans modalities. The wines significantly differed in acidity perception, alongside 18 other sensory attributes. Together, these results highlight the potential of some L. thermotolerans strains to produce fresher wines with lower ethanol content and improved flavor/balance.

Food Chemistry published new progress about Fermentation. 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

Filannino, Pasquale published the artcileVolatilome and bioaccessible phenolics profiles in lab-scale fermented bee pollen, Safety of Ethyl octanoate, the main research area is fermented bee pollen volatilome bioaccessible phenolics; fermentation; flavonoids; lactic acid bacteria; phenolics; pollen; volatile compounds.

Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnol. solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chem. groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcs., although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism

Foods published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), PUR (Purification or Recovery), BIOL (Biological Study), PREP (Preparation). 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

Andreu-Coll, Lucia published the artcileVolatile composition of prickly pear fruit pulp from six Spanish cultivars, Related Products of esters-buliding-blocks, the main research area is Opuntia pulp volatile composition nonanol 1 hexanol; HS-SPME; Opuntia ficus-indica; alcohols; aldehydes; gas chromatography.

This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid-phase microextraction and gas chromatog. (GC-MS and GC-FID). A total of 35 compounds were isolated, identified, and quantified, with aldehydes, alcs., and terpenes being the predominant chem. families, and esters, ketones, linear hydrocarbons, and terpenoids being also found. Nonanol, 2,6-nonadienal, 1-hexanol, 2-hexenal, and D-limonene were the predominant compounds NT and FR cultivars showed the highest concentration of total volatile compounds On the other hand, NE and NO cultivars presented the lowest concentration Future studies on sensory evaluation are required to determine the sensory quality of the fruits of these Spanish cultivars.

Journal of Food Science published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), PUR (Purification or Recovery), BIOL (Biological Study), PREP (Preparation). 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

Sheng, Jie published the artcileComparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum, Computed Properties of 106-32-1, the main research area is Lactobacillus grape juice quality fermentation ester octanoic acid aldehyde.

Basic anal., electronic senses and HS-SPME/GC-MS were used to evaluate the effects of single and mixed cultures of Lactobacillus acidophilus-26 and Lactobacillus plantarum-56 on the quality of fermented red globe grape (RGG) juice. The results showed that mixed culture fermentation was superior to single strain fermentation in terms of viable bacteria counts, consumption of total sugar (TS), total soluble solids, pH, functionality, and antioxidant properties of RGG juice (RGGJ). Whereas the aroma profiles of developing juices were dominated by abundant esters, acids, alcs., aldehydes, and aldehydes. Compared with the single inoculation, co-inoculation of the two species induced lactic acid fermentations, leading to accumulation of acetic acid, Et acetate, and 2-hexenol significantly. Moreover, higher concentrations of Et acetate, benzoic acid Et ester, octanoic acid, sorbic acid, 2-phenylethanol, and 2-hexenol represented the characteristic flavours of juices. To sum up, these findings suggested that L. acidophilus-26 and L. plantarum-56 could be used as fermented strains to ferment and improve the quality of RGGJ.

International Journal of Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BPN (Biosynthetic Preparation), ANST (Analytical Study), BIOL (Biological Study), PREP (Preparation). 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

Ubeda, Cristina published the artcileStudy of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method, Recommanded Product: Ethyl octanoate, the main research area is sparkling wine aroma sensory property volatile compound; Aging; Impact aroma compounds; Olfactometry; País grape variety; Sensory analysis; Volatile compounds; sparkling wine.

One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of sparkling wine from Pais grape variety combining different anal. techniques for the first time in sparkling wine: gas chromatog./mass spectrometry/olfactometry and sensorial anal. During the second fermentation and aging, there was a significant loss of esters that might be related to the adsorption on lees and ester volatility and chem. hydrolysis. The concentration of several compounds such as some esters (di-Et succinate, Et lactate, and Et isovalerate) increased during aging and could be used as aging markers. Vitispiranes were identified as the best norisoprenoids aging markers for young sparkling wines (12 mo of aging). Also, PCA showed that time of aging on lees affected mostly esters and terpenes. On the other hand, the diminution of fruity/floral impact odorants during aging was not perceived in sensorial trials. Our results suggest that the responsibility for fruity/floral nuances in sparkling wine might reside in a few high-impact aromatic compounds, such as Et isobutyrate, isoamyl acetate, Et hexanoate, β-phenylethanol and di-Et succinate.

Food Research International published new progress about Aging of materials. 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

Zhang, Xinyuan published the artcileOptimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu), Category: esters-buliding-blocks, the main research area is Baijiu aroma SPME GC MS; Aroma compounds; Central composite design; Chinese liquor (Baijiu); Gas chromatography–mass spectrometry; Headspace solid-phase microextraction Arrow.

A headspace solid-phase microextraction Arrow (HS-SPME Arrow) method coupled with gas chromatog.-mass spectrometry (GC-MS) was developed for the quantitation of a large number of aroma compounds in Chinese liquor (Baijiu). Optimization of extraction conditions by a central composite exptl. design revealed that the dilution of the alc. content of 5 mL of Baijiu to 10%, followed by the addition of 1.5 g of NaCl and subsequent SPME Arrow extraction with DVB/CAR/PDMS fiber coating over 45 min at 45°C was the most suitable. The quant. method allowed the extraction and identification of 82 aroma compounds (esters, alcs., fatty acids, aldehydes & ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The method was validated with good repeatability, inter and intra-day precision (almost below 15%), and accuracy (almost in the range of 81.5-119.96%). Furthermore, the method was validated successfully for the most significant compounds and was applied to study the composition of volatile compounds in different types of Baijiu. This research proved that SPME Arrow is an effective method for the extraction of aroma compounds in Baijiu and other distilled spirits. This developed method will allow improved anal. of other distilled spirits.

Journal of Chromatography A published new progress about Alcohols Role: ANT (Analyte), ANST (Analytical 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

Feng, Ming-Xin published the artcileEvolution of volatile profile and aroma potential of ‘Gold Finger’ table grapes during berry ripening, Computed Properties of 106-32-1, the main research area is grape berry ripening volatile aromatic compound; aroma potential; aroma profile; ripening; ‘Gold Finger’ grape.

‘Gold Finger’ is a grape cultivar with a finger-like shape and a milk flavor. The process by which its aroma profile evolves during ripening is unclear. Thus, changes in the free and bound volatile compounds present in ‘Gold Finger’ grapes during ripening were investigated using headspace sampling-solid-phase microextraction-gas chromatog.-mass spectroscopy (HS-SPME-GC-MS). A total of 83 volatile aroma components were identified in the grapes, with aldehydes, esters, acids, and alcs. being the main components. The total aroma compound content exhibited significant differences between the bound and free forms. The total content of bound volatile compounds did not change significantly during fruit development, although the free aroma compound content was significantly higher than the bound content. The total content of free aldehydes, free alcs., bound norisoprenoids, and ketones gradually increased for up to 70 days after flowering (DAF), while the total free ester, terpene, and acid content decreased. The characteristic aroma compounds of ‘Gold Finger’ grapes were identified as hexanal, (E)-2-hexenal, and Et hexanoate. These results give a foundation for the further development of ‘Gold Finger’ grapes and provide a theor. basis for the selection and breeding of novel aromatic grape varieties. 2021 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), PUR (Purification or Recovery), ANST (Analytical Study), BIOL (Biological Study), USES (Uses), PREP (Preparation). 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

Gu, Wen-Ting published the artcileNon-targeted metabolomic analysis of variation of volatile fractions of ginseng from different habitats by HS-SPME-GC-MS coupled with chemometrics, Formula: C10H20O2, the main research area is Panax metabolomic volatile compound chemometrics solid phase microextraction.

Cultivated ginseng (CG), transplanted ginseng (TG) and mountain cultivated ginseng (MCG) classified by the habitat type all belong to Panax ginseng and were reported to have similar types of secondary metabolites. Nonetheless, owing to the distinctly diverse habitats in which these ginseng types grow, their pharmacol. effects differ. In the present study, an emerging anal. approach involving headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) was established to effectively distinguish among CG, TG and MCG. First, the volatile components were analyzed and identified by using the NIST library combined with measured retention indexes (Kovats′, RI), and a total of 78 volatile components were finally characterized, which included terpenes, alcs., esters, aldehydes and alkynols. Furthermore, multivariate statistical approaches, principal component anal. (PCA) and orthogonal partial least-squares discrimination anal. (OPLS-DA) were subsequently utilized to screen for compounds of significance. Under optimized HS-SPME-GC-MS conditions, 12, 16, and 16 differential markers were screened in the CG-TG, CG-MCG and TG-MCG groups, resp. Our study suggested that HS-SPME-GC-MS anal. combined with metabolomic anal. methods and chemometric techniques can be applied as potent tools to identify chem. marker candidates to distinguish CG, TG and MCG.

Analytical Methods published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), PUR (Purification or Recovery), THU (Therapeutic Use), BIOL (Biological Study), PREP (Preparation), 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