Category: 123-25-1

Wang, Lixiang; Zhang, Yanli; Kiprowska, Magdalena; Guo, Yuqi; Yamamoto, Ken; Li, Xin published an article in 2021, the title of the article was Diethyl Succinate Modulates Microglial Polarization and Activation by Reducing Mitochondrial Fission and Cellular ROS.Computed Properties of 123-25-1 And the article contains the following content:

Succinate is a metabolite in the tricarboxylic acid cycle (TCA) which plays a central role in mitochondrial activity. Excess succinate is known to be transported out of the cytosol, where it activates a succinate receptor (SUCNR1) to enhance inflammation through macrophages in various contexts. In addition, the intracellular role of succinate beyond an intermediate metabolite and prior to its extracellular release is also important to the polarization of macrophages. However, the role of succinate in microglial cells has not been characterized. Lipopolysaccharide (LPS) stimulates the elevation of intracellular succinate levels. To reveal the function of intracellular succinate associated with LPS-stimulated inflammatory response in microglial cells, we assessed the levels of ROS, cytokine production and mitochondrial fission in the primary microglia pretreated with cell-permeable di-Et succinate mimicking increased intracellular succinate. Our results suggest that elevated intracellular succinate exerts a protective role in the primary microglia by preventing their conversion into the pro-inflammatory M1 phenotype induced by LPS. This protective effect is SUCNR1-independent and mediated by reduced mitochondrial fission and cellular ROS production The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to diethyl succinate microglial polarization activation mitochondrial fission cellular ros, lps, dynamin-related protein, microglia, mitochondrial fission, succinate, Animal Nutrition: Other and other aspects.Computed Properties of 123-25-1

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Korenika, Ana-Marija Jagatic; Preiner, Darko; Tomaz, Ivana; Jeromel, Ana published an article in 2020, the title of the article was Volatile profile characterization of croatian commercial sparklingwines.Name: Diethyl succinate And the article contains the following content:

Com. sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of com. sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chem. classes (aldehydes, higher alcs., volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcs.). Higher alcs. such as phenylethyl and isoamyl alc. as well as 2-methyl-1-butanol, and esters such as di-Et succinate, Et hydrogensuccinate, and Et lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of di-Et glutarate and di-Et malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chem. esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant anal. using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate anal. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Name: Diethyl succinate

The Article related to croatian sparkling wine production aroma compound, zagreb county, discriminant analysis, sparkling wines, volatile aroma compounds, Food and Feed Chemistry: Other and other aspects.Name: Diethyl succinate

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On July 31, 2021, Pang, Xiao-Na; Chen, Chang; Huang, Xiao-Ning; Yan, Yin-Zhuo; Chen, Jing-Yu; Han, Bei-Zhong published an article.Electric Literature of 123-25-1 The title of the article was Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu. And the article contained the following:

Baijiu (Chinese liquor) is a type of traditional distilled spirit drink produced by spontaneous fermentation Lactic acid bacteria as the predominant bacteria during the fermentation of Baijiu may influence the flavor through the production of enzymes and metabolites. Results showed that there was significant difference in lactic acid bacteria counts between different fermentation periods. Indigenous lactic acid bacteria with high alc. tolerance and esterase activity were selected for fortified fermentation Inoculation with indigenous lactic acid bacteria significantly changed the flavor profile of Baijiu. All the selected strains promoted the formation of Et acetate which is an important flavor in Baijiu. Lactobacillus acetotolerans significantly promoted the formation of Et acetate, Et lactate, ethanol, acetic acid, and 2,4-di-tert-butylphenol. Sensory anal. revealed higher harmony in the samples fermented with L. hilgardii and L. acetotolerans, and higher intensive ester aroma in the samples fermented with L. planturum. The generation of flavors such as esters, alcs. and acids were species or even strain dependent. The results of this work will broaden our knowledge regarding the role of indigenous lactic acid bacteria during Baijiu manufacturing, and provide a potential approach for improving the flavor of Baijiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Electric Literature of 123-25-1

The Article related to volatile light flavor baijiu indigenous lactic acid bacteria, Food and Feed Chemistry: Analysis and other aspects.Electric Literature of 123-25-1

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On February 15, 2022, Cody, Robert B.; Fukudome, Takao; Ubukata, Masaaki published an article.Application of 123-25-1 The title of the article was Integrated data analysis making use of the total information from gas chromatography and high-resolution time-of-flight mass spectrometry to identify qualitative differences between two whisky samples. And the article contained the following:

Anal. of complex mixtures with gas chromatog. coupled with high-resolution time-of-flight mass spectrometry (GC/HRTOFMS) can produce a large amount of data. A new software program was recently reported that integrates all of the available mass spectrometric information from GC/HRTOFMS anal. into a concise report. New capabilities have now been added to the software to incorporate retention index data and to identify differences between two samples. Two Scotch whisky samples were sampled by solid-phase microextraction (SPME) and analyzed by GC/HRTOFMS. One of the two whisky samples (Sample B) was identical to the other sample (Sample A) except for an addnl. 6-mo storage in sherry casks. Both electron ionization (EI) and chem. ionization (CI) data were obtained using a new GC/TOFMS system (JEOL AccuTOF GC-Alpha) with enhanced resolving power and mass accuracy. Statistical anal. of replicate measurements of the whisky samples was carried out with a new software program (msFineAnal. version 3.2) to identify and assign differences between the samples. There were 124 peaks detected in the two whiskies. Thirteen compounds were detected with a relative peak area greater than 0.05% that were present in greater amounts in the whisky that had been stored in sherry casks for an addnl. 6 mo. Ten of these compounds were identified by the software with high confidence, two were identified as isomers with close retention indexes, and one was identified interactively. The software identified small differences between the two samples that resulted from sherry cask aging. Because all of the information available from the hard and soft ionization analyses for each compound is summarized in a concise integrated report, the operator can rapidly determine the level of confidence for each assignment and inspect the information for compounds that are not present in the database. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application of 123-25-1

The Article related to whisky ethyl hexadecanoate phenyl decanoate software gas chromatog hrtofms, Food and Feed Chemistry: Analysis and other aspects.Application of 123-25-1

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On January 31, 2020, Karimali, Despina; Kosma, Ioanna; Badeka, Anastasia published an article.Product Details of 123-25-1 The title of the article was Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition. And the article contained the following:

Four Greek monovarietal red wines, Agiorgitiko of Nemea, Xinomavro of Naousa, Mavrotragano of Santorini and Fociano of Ikaria, were characterized and classified in terms of volatile and phenolic composition Total phenolic content (TPC) and color parameters were also studied. Forty-four volatile compounds were identified and semi-quantified by head space-solid phase microextraction-gas chromatog./mass spectrometry (HS-SPME-GC/MS) and five phenolic compounds were analyzed using high-performance liquid chromatog. (HPLC-DAD). Concerning the total volatile fraction, Xinomavro showed the highest amount as it was particularly rich in alcs., esters and hydrocarbons, while in the other three wine varieties ranged at lower concentrations Furthermore, Xinomavro and Mavrotragano recorded the highest phenolic content, whereas Fociano recorded the lowest concentrations in both TPC and individual phenolic components. As far as classification results are concerned, the application of statistical anal. (multivariate anal. of variance/linear discriminant anal.-MANOVA/LDA), on volatile compounds resulted in a rather high classification rate (87.5%). Finally, the resp. rates for color and TPC phenolics were also quite satisfactory (75% and 62.5%, resp.). The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to grape red wine classification volatile compound color phenolic composition, Food and Feed Chemistry: Analysis and other aspects.Product Details of 123-25-1

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On August 31, 2022, Vyviurska, Olga; Thai, Ha Anh; Garancovska, Dominika; Gomes, Adriano A.; Spanik, Ivan published an article.Formula: C8H14O4 The title of the article was Enhanced multi-stir bar sorptive extraction for wine analysis: Alteration in headspace mode. And the article contained the following:

Multi-stir bar sorptive extraction (multi-SBSE) represents a viable alternative for recent trends in sample preparation based on a combination of extraction techniques. In this case, increased amount of sorbent and its extended polarity range could advance quality of exptl. data obtained in foodomics or metabolomics investigations. With this in mind, it was developed multi-SBSE procedure suitable for authentication of botrytized wine produced in different countries of Tokaj wine region. A design of headspace mode of multi-SBSE was modified to provide addnl. agitation of a stir bar. An expanded profile of wine samples was obtained with the application of EG-Silicone and PDMS coated stir bars in headspace and direction immersion mode, resp. Multivariate optimization based on central composite design was selected to determine the influence of various exptl. parameters, including extraction temperature enhancing headspace extraction In our case, proper description of the optimization results required application of a third-order polynomial model, which highlighted dominant influence of salt addition for extraction in both modes. Due to a large number of extracted compounds, comprehensive two-dimensional gas chromatog. (GC x GC) was used for assessment of wine samples. Such approach allows reveleaing the presence of sulfur containing compounds, diols, ketone derivatives and methoxybenzenes linking a specific geog. origin. At the same time, the results obtained for compounds common for all the samples were processed with principal component anal. (PCA). Considerable progress for discrimination of the botrytized wines was mainly achieved with combined data from EG-Silicone and PDMS extraction The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4

The Article related to wine multi stir bar sorptive extraction, botrytized wines, comprehensive two-dimensional gas chromatography, multi-sbse, tokaj wine region, Food and Feed Chemistry: Analysis and other aspects.Formula: C8H14O4

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On April 30, 2022, Blackford, C. L.; Trengove, R. D.; Boss, P. K. published an article.Related Products of 123-25-1 The title of the article was Exploring the influence of grape tissues on the concentration of wine volatile compounds. And the article contained the following:

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to volatile compound grape tissue skin seed wine flavor, Food and Feed Chemistry: Beverages and other aspects.Related Products of 123-25-1

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On June 15, 2022, An, Xiaowen; Wang, Zijuan; Li, Jiamin; Nie, Xinyu; Liu, Kexin; Zhang, Yifan; Zhao, Zhihui; Chitrakar, Bimal; Ao, Changwei published an article.Formula: C8H14O4 The title of the article was Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures. And the article contained the following:

Storage temperature plays a very important role in the flavor development of fermented beverages. In this study, fermented persimmon beverage was stored for one year to study the changes in flavor-related compounds during storage at different temperatures Fresh persimmon beverage and fermented beverages stored at 10, 20, and 30°C had different tastes, distinguished by electronic tongue (ET). The fermented beverage was sweet when stored at 10°C and salty when stored at 20°C or above. A total of 658 nonvolatile metabolites were identified, among which quercetin and epicatechin were detected by a liquid chromatog.-mass spectrometry (LC-MS) based metabolomics approach from four fermented beverage samples. The volatile compounds in the beverages were determined by headspace solid phase microextraction, combined with gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and gas phase-ion migration spectroscopy (GC-IMS), resp. showing totals of 47 and 69 compounds in the four beverage samples. As detected by both methods, Et acetate, Et hexanoate, Et octanoate, ethanol, and acetic acid were all found in beverages stored at different temperatures and the results showed that a higher storage temperature resulted an increase in the number of volatile compounds in the beverage. However, fermented persimmon beverage stored at low temperatures had a better taste and flavor characteristics. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4

The Article related to fermented persimmon beverage temperature flavor compound, Food and Feed Chemistry: Beverages and other aspects.Formula: C8H14O4

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On June 30, 2022, Yang, Yurong; Zhong, Haiyan; Yang, Ning; Zhu, Dongcai; Li, Jie; Yang, Zhilong; Yang, Tao published an article.Reference of Diethyl succinate The title of the article was Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine. And the article contained the following:

The proteins in the raw materials affect the formation of flavor during fermentation Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β-phenylethyl alc., 2,4-dimethyl-benzaldehyde and Et hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcs., but higher alcs. are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β-phenylethyl alc. and its acetate, and the content of β-phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavor of sweet rice wine, and the flavor quality of sweet rice wine can be enhanced by increasing the prolamin content. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Reference of Diethyl succinate

The Article related to proteins indica waxy formation volatiles sweet rice wine, Food and Feed Chemistry: Beverages and other aspects.Reference of Diethyl succinate

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On December 31, 2021, Aguiar, Dayana; Pereira, Ana C.; Marques, Jose C. published an article.Electric Literature of 123-25-1 The title of the article was Agricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process. And the article contained the following:

The unique agricultural rum produced in Europe, Agricultural Rum of Madeira, is obtained from alc. fermentation and distillation of sugarcane juice, followed by cask ageing for a min. of 3 years. For the first time, the impact of underwater bottle ageing on the maturation of this type of spirit was studied. Herein, the physicochem. properties of samples of Agricultural Rum of Madeira bottle-aged in a cellar and after 7 and 14 mo on the seafloor were compared. The results revealed significant and pos. changes in the organoleptic properties of the rum after 14 mo of ageing on the seafloor. It was found that underwater ageing does not lead to the loss of the specific polyphenols of the cask-ageing stage (non-flavonoids, 43.53 mg/L after 14 mo on the seafloor) and increases the flavonoids composition (6.88 to 21.09 mg/L after 14 mo). While the acidity increased slightly, the volatile composition of the primary aromas resulting from sugarcane (terpenoids) was unchanged. Esters represented about 85% of the volatile compounds in the bottled sugarcane spirit after ageing in casks and higher concentration (increase of about 23%) were detected after underwater ageing. This study also revealed that 14 mo of underwater ageing promoted a color change to darker tones, with values close to those detected by the human eye (ΔE of 2.47). The principal component anal. highlighted the meaningful changes after 14 mo on seafloor conditions, without any chem. family standing out as the most important. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Electric Literature of 123-25-1

The Article related to agricultural rum seafloor physicochem property ageing, Food and Feed Chemistry: Beverages and other aspects.Electric Literature of 123-25-1

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