Category: 111-11-5

Zhang, Zheqi published the artcileChanges in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GCxGC-MS and E-nose, COA of Formula: C9H18O2, the main research area is meat volatile profile refrigerated xylose cysteine lecithin GC MS; Maillard reaction; refrigeration; reheating; volatile compounds; warmed-over flavor.

The changes in the volatile profiles of a xylose-cysteine-lecithin reaction model were investigated by using comprehensive two-dimensional gas chromatog.-mass spectrometry (GCxGC-MS) in combination with headspace solid-phase microextraction (SPME) and electronic nose (E-nose) to evaluate the contribution of refrigerating and reheating treatment to warmed-over flavor (WOF). The volatile compound results and E-nose revealed that the contribution of refrigerating and reheating to the WOF was not consistent. After refrigerating, the level of furfuryl mercaptan increased, while that of 1-octene-3-ol, octanal, nonanal, and 2-decanone decreased, which affected the flavors. An increase in the level of 1-octene-3-ol, 2-pentyl-thiophene, and hexanoic acid and a decrease in the levels of furfural, 2-methyl-3-furanthiol, and 2-methyl-3-pentanethiol occurred during reheating. According to the odor activity value and sensory evaluation, the sulfur-like odor became more intense after refrigerating, while the rancid-like odor grew stronger, but the sulfur-like odor alleviated after reheating. Overall, the reaction between residual substances caused the WOF during refrigeration, also lead to the fatty acid oxidation increased after reheating. The overproduction of fatty acids oxidation products and decreased of volatile product of leads to the WOF during reheating. This study provides theor. guidance to reduce the off-flavors of meat products.

Journal of Food Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Jin, Xiaofan published the artcileCombination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as starter culture to produce mango slurry: microbiological, chemical parameters and antioxidant activity, Formula: C9H18O2, the main research area is Lactobacillus Saccharomyces mango slurry probiotic product microbiol antioxidant; Lactobacillus plantarum; Saccharomyces cerevisiae; antioxidant power; mango slurry; probiotic product; volatile compounds.

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcs. and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′ -azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-d. lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

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

Yuan, Yuan published the artcileIdentification of floral scent profiles in bearded irises, Formula: C9H18O2, the main research area is iris flower caryophyllene linalool citronellol methyl cinnamate thujopsene; GC-MS; SPME; bearded iris; floral scent component.

Bearded irises are ornamental plants with distinctive floral fragrance grown worldwide. To identify the floral scent profiles, twenty-seven accessions derived from three bearded iris, including Iris. germanica, I. pumila and I. pallida were used to investigate the composition and relative contents of floral scent components by headspace solid-phase microextraction (HS-SPME) and gas chromatog.-mass spectrometry (GC-MS). A total of 219 floral scent components were detected in blooming flowers. The scent profile varied significantly among and within the three investigated species. Principal component anal. (PCA) indicated that terpenes, alcs. and esters contributed the most to the floral scent components and 1-caryophyllene, linalool, citronellol, Me cinnamate, β-cedrene, thujopsene, Me myristate, linalyl acetate, isosafrole, nerol, geraniol were identified as the major components. In a hierarchical cluster anal., twenty-seven accessions could be clustered into six different groups, most of which had representative scent components such as linalool, citronellyl acetate, thujopsene, citronellol, Me cinnamate and 1-caryophyllene. Our findings provide a theor. reference for floral scent evaluation and breeding of bearded irises.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

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

Tian, Run published the artcileAnalysis of aromatic components of two edible mushrooms, Phlebopus portentosus and Cantharellus yunnanensis using HS-SPME/GC-MS, Category: esters-buliding-blocks, the main research area is aromatic component Phlebopus portentosus Cantharellus yunnanensis HSSPME GCMS.

A headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) was used to evaluate the profile of the volatile components that accounted for the aroma of two edible mushrooms, viz. Phlebopus portentosus and Cantharellus yunnanensis. There were 51 and 69 volatile compounds identified from P. portentosus and C. yunnanensis, resp. These compounds were mainly acids, hydrocarbons, ketones, esters, aldehydes, and alcs., of which acetic acid was most abundant among these volatile components. Onanoic acid, 9-oxo-, Me ester, 2-pentyl-furan, and 5, 6-dihydro-2-pyranone were discovered in the mushrooms for the first time, and the volatile compounds of C. yunnanensis was also investigated for the first time. In addition, the volatile compounds of P. portentosus and C. yunnanensis were analyzed by principal components anal. (PCA). The findings reveal the differences among samples and provide the basic data for the chemotaxonomy in studying P. portentosus and C. yunnanensis.

Results in Chemistry published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Wang, Jing published the artcileIdentification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC x GC-TOF/MS, Quality Control of 111-11-5, the main research area is aroma active compound beef GC electronic nose.

To uncover the integral flavor characteristics and individual odor active compounds in tallow derived from different beef fats: inguinal (IF), omental (OF), and perirenal fats (PF), we used flash GC electronic nose (flash GC E-nose) to analyze and characterize the samples. GC x GC-TOF/MS identified and quantified 195 volatile compounds with significant differences amongst the three kinds of fats. There were 45 important odorants (ROAV > 0.1) containing 23 key odorants (ROAV > 1), of which 43, 34, 35 important odorants were found in IF, OF, and PF, resp. Our results showed that the key odorants overall probably contribute to a fatty and sweat acid smell in IF, a meaty and slightly sweet taste in OF, and sweetness and slightly meaty taste in PF. Elucidating the distribution of key odorants in beef tallow from different parts of animals could provide a scientific basis for formulating and selecting raw materials of high-quality beef tallow flavor products.

European Food Research and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Lee, Sang Mi published the artcileDetermination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce, COA of Formula: C9H18O2, the main research area is soy sauce volatile compound long term fermentation; long-term fermentation; solid phase microextraction; soy sauce; stir bar sorptive extraction; volatile compounds.

The changes of volatile compounds in soy sauce during long-term fermentation (12 mo) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, resp. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcs. and ketones decreased according to long-term fermentation The initial fermentation stages were mainly associated with some alcs., ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were Et 3-methylbutanoate (Et isovalerate), Et pentanoate (Et valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), Et benzoate, Et 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (γ-nonalactone). Practical Application : This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 mo) using solid-phase microextraction and stir bar sorptive extraction These results may help to predict th e effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term fermentation

Journal of Food Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Wang, Ai-Hua published the artcileTranscriptomic and Metabolomic Analyses Provide Insights into the Formation of the Peach-like Aroma of Fragaria nilgerrensis Schlecht. Fruits, HPLC of Formula: 111-11-5, the main research area is Fragaria fruit transcriptomic metabolomic peach like aroma; Fragaria nilgerrensis Schlecht.; fatty acid metabolism; lactone biosynthesis; peach aroma; transcriptome; δ-octalactone.

Fragaria nilgerrensis Schlecht. is a wild diploid strawberry species. The intense peach-like aroma of its fruits makes F. nilgerrensis an excellent resource for strawberry breeding programs aimed at enhancing flavors. However, the formation of the peach-like aroma of strawberry fruits has not been comprehensively characterized. In this study, fruit metabolome and transcriptome datasets for F. nilgerrensis (HA; peach-like aroma) and its interspecific hybrids PA (peach-like aroma) and NA (no peach-like aroma; control) were compared. In total, 150 differentially accumulated metabolites were detected. The K-means anal. revealed that esters/lactones, including acetic acid, octyl ester, δ-octalactone, and δ-decalactone, were more abundant in HA and PA than in NA. These metabolites may be important for the formation of the peach-like aroma of F. nilgerrensis fruits. The significantly enriched gene ontol. terms assigned to the differentially expressed genes (DEGs) were fatty acid metabolic process and fatty acid biosynthetic process. Twenty-seven DEGs were predicted to be associated with ester and lactone biosynthesis, including AAT, LOX, AOS, FAD, AIM1, EH, FAH, ADH, and cytochrome P 450 subfamily genes. Thirty-five transcription factor genes were predicted to be associated with aroma formation, including bHLH, MYB, bZIP, NAC, AP2, GATA, and TCPfamily members. Moreover, we identified differentially expressed FAD, AOS, and cytochrome P 450 family genes and NAC, MYB, and AP2 transcription factor genes that were correlated with δ-octalactone and δ-decalactone. These findings provide key insights into the formation of the peach-like aroma of F. nilgerrensis fruits, with implications for the increased use of wild strawberry resources.

Genes published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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

Jin, Sanjun published the artcileEffects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos), Application of Methyl octanoate, the main research area is dietary resveratrol Anas oxidative stability meat quality; Drip loss; Meat quality; Volatile compounds; Water distribution.

The effects of dietary resveratrol (0, 300, 400 and 500 mg/kg) on the chem. composition, antioxidative capacity, meat quality and volatile compound concentrations of duck meat were investigated. The results showed that dietary resveratrol had no significant effects on the chem. composition Dietary resveratrol supplementation increased superoxide dismutase, glutathione peroxidase, catalase activity, pH15 min, pH24 h and color, and reduced the malondialdehyde, and carbonyl contents and shear force, thereby improving water mobility and distribution (T2b, T21, T22), drip loss, cooking loss and volatile compounds concentration of duck meat. In conclusion, dietary resveratrol supplementation improved the meat quality of ducks by enhancing the antioxidant capacity, improving the color and shear force, and suppressing lipid and protein oxidation, and 500 mg/kg dietary resveratrol had the greatest effect in this study.

Food Chemistry published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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

Dong, Yinghua published the artcileEffects of exogenous KT and BA on fruit quality in strawberry (Fragaria vesca), SDS of cas: 111-11-5, the main research area is Fragaria kinetin 6benzylaminopurine myricetin quercetin kaempferol fruit quality.

Due to developing production methods and increasing consumption levels, improvement of fruit quality has become a focus of research. Cytokinins are important hormones that affect fruit quality. In this study, exogenous KT (Kinetin) and BA (6-Benzylaminopurine) were applied 1, 3, 5, 7 and 9 days after pollination to study the effect of cytokinins on the quality of strawberry (Fragaria vesca) fruit. The results showed that exogenous KT and BA significantly increased the weight and soluble sugar content of strawberry fruit at late stages of fruit development (27 and 31 DAP). KT and BA treatments up-regulated the expression levels of FvePAL6, FveCHS, FveMYB1, and FveMYB10 at 31 DAP, thus increasing the anthocyanin content. At the red fruit stage, the anthocyanin content of fruits treated with KT and BA were 1.59 and 1.45 times, resp., higher than that of the control. KT and BA elevated the levels of antioxidants such as ascorbic acid and total phenolics. Also, KT and BA increased the content of myricetin, quercetin, and kaempferol. In addition, KT and BA reduced the relative contents of several aromatic substances. Our results indicate that KT and BA treatments had a significant effect on the improvement of strawberry fruit quality.

Journal of Horticultural Science & Biotechnology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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

Conte, Pellegrino published the artcileFast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening, Recommanded Product: Methyl octanoate, the main research area is Parmigiano Reggiano cheese ripening NMR relaxometry; Ageing; Fast field cycling NMR relaxometry; Fatty acids; Maturation index; Parmigiano Reggiano cheese; Volatile compounds; Water activity.

It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 mo. For this reason, this study was aimed at collecting information about the chem.-phys. characteristics of PR cheeses after ageing at 24, 48 and 84 mo. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water mols. closer to the aforementioned units, thereby leading to a reduction of water activity. Moreover, it appears, from VOC investigation, that either the total amount of long chain fatty acids (LCFA) or the sole 9Z-octadecenoic acid considerably increased with PR aging, thereby making these mol. systems good fingerprint to monitor PR ripening. Fast field cycling (FFC) NMR relaxometry revealed different components of the mol. dynamics in the complex PR cheese samples, which were attributed to water trapped in casein micelles, water bound to polar groups in organic components, proteins, and fats. In particular, the reduction of the correlation times associated to the organic components was explained by the mol. size decrement following degradation processes. The ageing-independent component of the motion was assigned to water mols. bound to polar groups in organic moieties. Finally, the ageing-independent contribution to the overall relaxation rate was assigned to water mols. in casein micelles. This study revealed that FFC NMR relaxometry can be a promising technique to monitor the chem. phys. changes during Parmigiano Reggiano cheese ripening.

Food Research International published new progress about Caseins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.

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