Category: 123-25-1

On April 30, 2022, Yu, Haiyan; Zheng, Danwei; Xie, Tong; Xie, Jingru; Tian, Huaixiang; Ai, Lianzhong; Chen, Chen published an article.Name: Diethyl succinate The title of the article was Comprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages. And the article contained the following:

Aging plays an important role in the formation of aroma characteristics of Huangjiu, a traditional Chinese alc. beverage. Comprehensive two-dimensional gas chromatog. mass spectrometry (GCxGC-qMS)-based untargeted metabolomics combined with a multivariate anal. was used to investigate the dynamic variations in the aroma profile of Huangjiu during aging process and to establish the relationship between the changing volatile metabolite profiles and the age-dependent sensory attributes. A total of 144 volatile metabolites were identified by GCxGC-qMS and 63 were selected as critical metabolites based on variable importance in projection values and p-values. Based on the results of principal component anal., orthogonal partial least-squares discriminant anal., and hierarchical clustering anal., the samples of six different ages were divided into three groups: 1Y and 3Y samples, 5Y and 8Y samples, and 10Y and 15Y samples. The partial least-squares anal. results further revealed the relationship between the aromas attributes and variations of these volatile compounds The high esters, aldehydes, and lactones contents contributed to the high intensities of the sweet and ester aroma attributes of the aged Huangjiu, while the high alcs. and Et esters contents contributed to the alc. and fruity aroma attributes of the newly brewed Huangjiu. These results improve our understanding of the chem. nature of the aroma characteristics of aged Huangjiu. Huangjiu is often labeled with its age as a measure of quality, which influences consumers’ choice. Dynamic variations in volatile compounds of Huangjiu during aging and its contribution to the aroma characteristics of Huangjiu were figured out, which will assist the industry to produce better quality aged Huangjiu for consumers. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Name: Diethyl succinate

The Article related to metabolome gas chromatog mass spectrometry dynamic variation volatile, huangjiu aging, aroma attributes, comprehensive two-dimensional gas chromatography mass spectrometry, untargeted metabolomics, volatile compounds and other aspects.Name: Diethyl succinate

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

On November 30, 2020, Xiang, Xiao-Feng; Lan, Yi-Bin; Gao, Xiao-Tong; Xie, Han; An, Zhao-Yan; Lv, Zhi-Hao; Yin-Shi; Duan, Chang-Qing; Wu, Guang-Feng published an article.Recommanded Product: 123-25-1 The title of the article was Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry. And the article contained the following:

Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. Results from aroma extract dilution anal. (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, resp. Besides, 20, 22, and 17 quantified compounds, resp., showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcs. and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by Et octanoate, Et hexanoate, Et 3-phenylpropanoate, Et cinnamate, isoamyl alc., guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various b.ps. and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcs., terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation As a result, their final concentrations in the three distillate fractions varied significantly. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1

The Article related to vitis head heart tail fraction gas chromatog olfactometry ms, aroma, aroma extract dilution analysis, distillation cut, gas chromatography-olfactometry-mass spectrometry, spine grape (vitis davidii foex), wine spirit and other aspects.Recommanded Product: 123-25-1

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

On September 30, 2022, Zhu, Wenyou; Tie, Yu; Zhu, Zhenyu; Yang, Yuxia; Feng, Shao; Liu, Jun published an article.Recommanded Product: Diethyl succinate The title of the article was The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine. And the article contained the following:

Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed and optimized an innovative pulping technique by the synchronously pulping and gelatinizing treatment (Process I) to improve GRW flavor quality, and then revealed the influences of Process I on raw materials properties, oenol. parameters, fermentation process, and flavor characteristics of GRW. Results show that Process I significantly (p < 0.05) enriched the soluble solid and crude protein content of glutinous rice milk by improving gelatinization degree and pulping efficiency, which consequently enhanced the microbial growth, glycolysis, and protein decomposition during the GRW fermentation process. GC-MS analyssis shows that Process I sequentially significantly (p < 0.05) enhanced the esterification and Ehrlich or Harrison pathway during the fermentation process. This contributed to a higher content of key ester and alc. compounds The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to grm pulping gelatinizing raw material oenol parameter fermentation flavor, gas chromatography-mass spectrometry (gc–ms), glutinous rice wine, liquid-state fermentation, response surface methodology, volatile flavor compound and other aspects.Recommanded Product: Diethyl succinate

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

On December 31, 2020, Zhao, Chi; Su, Wei; Mu, Yingchun; Jiang, Li; Mu, Yu published an article.Safety of Diethyl succinate The title of the article was Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation. And the article contained the following:

Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochem. properties and flavor components during BGRW fermentation High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochem. properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation Twenty-three VFCs were differentially produced according to the linear discriminant anal. effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcs. were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochem. properties and VFCs, by redundancy anal. (RDA) and two-way orthogonal partial least squares (O2PLS) anal. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochem. properties and VFCs and selection of beneficial strains to improve the quality of BGRW. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Safety of Diethyl succinate

The Article related to microbiota physicochem volatile flavor component glutinous rice wine fermentation, black glutinous rice wine, correlation analysis, high throughput sequencing, microbial communities, physicochemical properties, volatile components and other aspects.Safety of Diethyl succinate

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

On March 31, 2022, Ma, Longhua; Meng, Qingran; Chen, Feng; Gao, Wenjie published an article.Recommanded Product: 123-25-1 The title of the article was SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. And the article contained the following:

Volatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent-assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), resp., and identified by gas chromatog.-mass spectrometry. Results showed that a total of 123 volatile compounds (i.e., 108 by SAFE, 50 by SBSE, and 34 by both) including esters, alcs., acids, aldehydes, ketones, heterocycles, terpenes and terpenoids, alkenes, phenols, and other compounds were identified, and 67 of them were confirmed as aroma-active compounds by the application of the aroma extract dilution anal. coupled with gas chromatog.-olfactometry. After making a simulated reconstitute by mixing 41 characterized aroma-active compounds (odor activity values ≥1) based on their concentrations, the aroma profile of the reconstitute showed good similarity to that of the original WJP liquor. Omission test further corroborated 34 key aroma-active compounds in the WJP liquor. The study of WJP liquor is expected to provide some insights into the characterization of special volatile components in traditional Chinese medicine liquors for the purpose of quality improvement and aroma optimization. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1

The Article related to zhizhonghe wujiapi medicinal liquor flavor compound gcms safe sbse, wujiapi liquor, aromas, gas chromatography-mass spectrometry, gas chromatography-olfactometry, solvent-assisted flavor evaporation extraction, stir bar sorptive extraction and other aspects.Recommanded Product: 123-25-1

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

On December 31, 2022, Tofalo, Rosanna; Perpetuini, Giorgia; Rossetti, Alessio Pio; Gaggiotti, Sara; Piva, Andrea; Olivastri, Lino; Cichelli, Angelo; Compagnone, Dario; Arfelli, Giuseppe published an article.Computed Properties of 123-25-1 The title of the article was Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production. And the article contained the following:

In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii (TB1) or Starmerella bacillaris (SB48) on the oenol. and aroma characteristics of sparkling wines obtained with the Champenoise method was investigated. The autolytic outcome and the sensory profile of sparkling wines were also evaluated. The secondary fermentations were completed by all mixed and single starter cultures with the only exception of those guided by Starm.bacillaris. Sparkling wines produced with S. cerevisiae F6789+Starm.bacillaris SB48 showed the highest amounts of glycerol (6.51 g/L). The best autolytic potential was observed in sparkling wines produced with +Starm.bacillaris (81.98 mg leucin/L) and S. cerevisiae+T. delbrueckii (79.03 mg leucin/L). The lowest value was observed for sparkling wines obtained with S. cerevisiae F6789 (53.96 mg leucin/L). Sparkling wines showed different aroma and sensory profiles. Esters were mainly present in sparkling wines obtained with S. cerevisiae F6789 (88.09 mg/L) followed by those obtained with S. cerevisiae+T. delbrueckii (87.20 mg/L), S. cerevisiae +Starm.bacillaris (81.93 mg/L). The content of esters decreased over time, and that might be related to the adsorption on lees and chem. hydrolysis. The highest concentrations of higher alcs. were found in sparkling wines produced with S. cerevisiae+T. delbrueckii (27.50 mg/L). Sparkling wines obtained with S. cerevisiae +Starm.bacillaris were well differentiated from the others due to their high score for the descriptor for spicy, bread crust, freshness and floral. Tailored strains with different autolytic potential might represent an interesting strategy to improve traditional sparkling wine production and favor their differentiation. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to saccharomyces cerevisiae torulaspora delbrueckii sparkling wine production hydrolysis, aroma compounds, champenoise method, saccharomyces cerevisiae, sparkling wines, starmerella bacillaris, torulaspora delbrueckii, non-saccharomyces yeasts and other aspects.Computed Properties of 123-25-1

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

On April 25, 2020, Zhu, Lin; Wang, Xinlei; Song, Xuebo; Zheng, Fuping; Li, Hehe; Chen, Feng; Zhang, Yuhang; Zhang, Fuyan published an article.Synthetic Route of 123-25-1 The title of the article was Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. And the article contained the following:

Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Et hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alc. notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including Et esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, Et benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “fruity” compounds were crucial for maintaining the special aroma profile of an aged sample. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Synthetic Route of 123-25-1

The Article related to baijiu odorant aroma profile, 3-methyl-1-butyl acetate, aeda, ageing, aromas, chinese liquor, dimethyl trisulfide, ethyl 3-methylbutanoate, ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl pentanoate, gc–ms/o, hexanal, laobaigan baijiu, nonanal and other aspects.Synthetic Route of 123-25-1

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

On November 30, 2020, Fan, Shanshan; Tang, Ke; Xu, Yan; Chen, Shuang published an article.Application In Synthesis of Diethyl succinate The title of the article was Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values. And the article contained the following:

Tibetan Qingke Jiu is the most important alc. beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory anal., aroma extract dilution anal. (AEDA), quant. anal., and odor activity values (OAVs). Sensory evaluation demonstrated that Qingke Jiu had fruity, cooked potato, honey, sour, sweet, and caramel-like aroma. A total of 66 aroma compounds were identified by AEDA and gas chromatog.-mass spectrometry, with flavor dilution (FD) factors ranging from 4 to 2048. Among them, methional, acetic acid, Et butanoate, phenylacetaldehyde and U+03B2-phenylethanol appeared with the highest FD factors. The concentration of these aroma-active compounds was further quantitated by combination of four different quant. measurements, and 17 odorants had concentrations higher than their odor thresholds. Based on the OAVs, phenylacetaldehyde, U+03B2-phenylethanol, Et phenylacetate, sotolon, furaneol, methional, methionol, U+03B3-nonalactone, Et 2-methylbutanoate, U+03B2-damascenone, Et 3-methylbutanoate, Et acetate, Et butanoate, and acetic acid could be potentially important to the overall aroma profile of Qingke Jiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application In Synthesis of Diethyl succinate

The Article related to tibetan qingke jiu sensory odorants, aeda, acetic acid, aroma active compounds, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, furaneol, methional, oavs, phenylacetaldehyde, quantitative analysis, sensory analysis, sotolon, tibetan qingke jiu, β-damascenone, β-phenylethanol, γ-nonalactone and other aspects.Application In Synthesis of Diethyl succinate

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

On November 30, 2020, He, Yingxia; Liu, Zhipeng; Qian, Michael; Yu, Xiaowei; Xu, Yan; Chen, Shuang published an article.HPLC of Formula: 123-25-1 The title of the article was Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis. And the article contained the following:

Comprehensive 2D gas chromatog.-time-of-flight mass spectrometry was combined with descriptive sensory anal. to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chem. and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network anal. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alc. levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alc. beverages. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).HPLC of Formula: 123-25-1

The Article related to chemosensory gas chromatog mass spectrometry, 1-butanol, 2,3,5-trimethyl-6-ethylpyrazine, 2,6-dimethylpyrazine, 2-acetylfuran, chemical and sensory profiles, chinese strong-aroma type baijiu, diethyl succinate, dimethyl disulfide, furfural, gc × gc-tofms, methanethiol caproate, multivariate analysis, regionality and other aspects.HPLC of Formula: 123-25-1

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