Category: 123-25-1

On April 30, 2020, Liu, Jian; Liu, Miao; Ye, Pian; Lin, Feng; Huang, Jun; Wang, Hongbo; Zhou, Rongqing; Zhang, Suyi; Zhou, Jun; Cai, Liang published an article.Electric Literature of 123-25-1 The title of the article was Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii. And the article contained the following:

The effect of different yeast strains on the quality of kiwi wine was investigated by polyphase determine approaches in the present research. The influence of co-culture and inoculation sequence on the quality was also explored simultaneously. Results suggested that the characteristics of the kiwi wine were affected by the metabolic characteristic of strains. The flavor content and their flavor profile of samples fermented by co-culturing of strain among species, genus, and families. When Saccharomyces bayanus (Y5 or Y6) co-cultured with Torulaspora delbrueckii Y7, the ratio of phenethyl alc. increased, but that of octanoic acid and Et octanoate decreased significantly. The odor activity value (OAV) of Et octanoate and Et hexanoate was increased by co-culturing Saccharomyces with T. delbrueckii, and that of decanal and terpinen-4-ol was enhanced by co-culturing of different strains of Saccharomyces. It was an excepting process to obtain high quality of kiwi wine by co-culturing technol. of yeasts, and was very effective to optimize the process by polyphase anal. approaches. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Electric Literature of 123-25-1

The Article related to saccharomyces torulaspora kiwi wine aroma flavor, Food and Feed Chemistry: Beverages and other aspects.Electric Literature of 123-25-1

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

On July 31, 2021, Perpetuini, Giorgia; Battistelli, Noemi; Tittarelli, Fabrizia; Suzzi, Giovanna; Tofalo, Rosanna published an article.SDS of cas: 123-25-1 The title of the article was Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines. And the article contained the following:

This study investigated the influence of S. cerevisiae F6789A strain and its derivative mutants – harbouring FLO1 gene deletion (F6789A-ΔFLO1) and FLO5 gene deletion (F6789A-ΔFLO5) – on secondary fermentation, autolysis outcome and aroma compounds production Data revealed differences in terms of metabolic behavior leading to the production of sparkling wines with different characteristics. F6789A showed the best fermentation kinetic reaching a pressure of 5 bar inside the bottle, while F6789A-ΔFLO1 and F6789A-ΔFLO5 reached 4 bar and 3.8 bar, resp. Cell viability was in agreement with fermentation kinetics. In fact, F6789A showed the highest number of cells. An early autolysis was observed for F6789A-ΔFLO5. Differences were observed especially for esters in terms of number and quantity of esters released. In particular, the parental strains produced 39 different esters while F6789A-ΔFLO1 and F6789A-ΔFLO5 27 and 35, resp. F6789A-ΔFLO5 was the main ester producer with a total amount of about 89 mg/L. Sensory anal. showed that all the strains produced balanced sparkling wines with neg. and pos. attributes arranged in good proportions, showing good aroma descriptors. Obtained data suggested that FLO1 or FLO5 genes had a pleiotropic effect affecting not only flocculation ability but also other metabolic traits. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).SDS of cas: 123-25-1

The Article related to sparkling wine aroma flo gene influence, Food and Feed Chemistry: Beverages and other aspects.SDS of cas: 123-25-1

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

He, Zhanglan; Yang, Kangzhuo; Liu, Zhipeng; An, Mingzhe; Qiao, Zongwei; Zhao, Dong; Zheng, Jia; Qian, Michael C. published an article in 2021, the title of the article was Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu.Application of 123-25-1 And the article contains the following content:

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application of 123-25-1

The Article related to wuliangye baijiu tandem solid phase aroma extraction, wuliangye baijiu, fatty acid esters, polar compounds, simultaneous extraction and fractionation, tandem spe columns, Food and Feed Chemistry: Analysis and other aspects.Application of 123-25-1

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

On May 6, 2020, Al-Dalali, Sam; Zheng, Fuping; Sun, Baoguo; Chen, Feng published an article.Formula: C8H14O4 The title of the article was Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science. And the article contained the following:

Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatog.-mass spectrometry (SAFE-GC-MS) and gas chromatog.-olfactometry (GC-O). In addition, descriptive profile anal., aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were pos. identified after comparison with their corresponding standards Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quant. determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4

The Article related to aroma compound sichuan vinegar, gc-ms, gc-o, safe, sichuan vinegar, aromas, molecular sensory science, reconstitution, Food and Feed Chemistry: Beverages and other aspects.Formula: C8H14O4

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

On August 31, 2022, Liu, Zeping; Wang, Chao; Chen, Haiyin; Ren, Xiyue; Li, Wei; Xu, Ning; Zhang, Yi; Wang, Jingyi; Hu, Yong published an article.Computed Properties of 123-25-1 The title of the article was Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar. And the article contained the following:

Melanoidins, making general contribution to the food characteristics, are extensively generated in the production of Chinese traditional vinegar; however, their effect on flavor modification remains unknown. This study investigated the changes in the melanoidins of Zhenjiang aromatic vinegar (ZAV) during decoction, and the interactions of crude melanoidins (CM) and pure melanoidins (PM) from decocted and undecocted ZAV with mixed aroma compounds were compared. With the exception of C-N, O-H and C-H, chem. bonds and groups varied among the four types of melanoidins. However, CM and PM, obtained from decocted or undecocted vinegar, displayed generally similar structures, which resulted in their consistent retention of volatiles owning to the overall structure characteristics. Compared to aqueous solution, CM and PM from undecocted vinegar exhibited release, non-influence, or adsorption of flavors. However, melanoidins from decocted vinegar appeared the adsorption for all flavors but 2,3,5,6-Tetramethylpyrazine with weakened release. Free low mol. weight (LMw) compounds would affect the volatiles retention. Total solids (TS) from undecocted vinegar adsorbed volatiles except di-Et succinate; however, TS from decocted vinegar released all flavors significantly. Therefore, the decocted melanoidins were beneficial for the persistence of aroma. This study provided a base for elucidating the formation of melanoidins in decoction procedure and their roles in flavor modification. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to melanoidin decoction zhenjiang aromatic vinegar, decoction, melanoidins, volatiles retention, zhenjiang aromatic vinegar, Food and Feed Chemistry: Beverages and other aspects.Computed Properties of 123-25-1

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

Valcarcel-Munoz, Manuel J.; Guerrero-Chanivet, Maria; Garcia-Moreno, M. Valme; Rodriguez-Dodero, M. Carmen; Guillen-Sanchez, Dominico A. published an article in 2021, the title of the article was Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use.Related Products of 123-25-1 And the article contains the following content:

Brandy de Jerez is a European Geog. Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks. Wood compounds have a substantial influence in the quality of the brandies that are aged in the barrels. In the cellar, the barrels that have been used for many years to keep Sherry wine or other wine spirits are often used for this purpose. When wooden barrels are used for the first time, they release a large amount of compounds into the liquid contained in them. Such amount decreases over time but casks life cycle has remained unexplored until now. The present work has the aim to study the brandies obtained from the same wine spirit after two years ageing in three differently oak casks: namely new, 7 years of use (4 years containing Oloroso wine and 3 years containing wine spirits) and 32 years of use (8 years containing Oloroso wine and 24 years containing wine spirits). According to the results from our experiments, even after 32 years of use, the wood barrels still contribute to modify the organoleptic characteristics of brandy. Moreover, the brandies aged in used barrels were judged more balanced than those aged in new barrels. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to brandy de jerez aged american oak barrel different time, brandy de jerez, sherry cask®, ageing, aroma, oak wood, Food and Feed Chemistry: Beverages and other aspects.Related Products of 123-25-1

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

On January 15, 2022, Hu, Kai; Zhao, Hongyu; Kang, Xueting; Ge, Xiaona; Zheng, Mengni; Hu, Zheyuan; Tao, Yongsheng published an article.Recommanded Product: Diethyl succinate The title of the article was Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis. And the article contained the following:

As a group of wine lactic acid bacteria, Lactobacillus has gained growing interest in malolactic fermentation due to possessing diverse aroma-related enzymes. In this study, a Lactobacillus brevis 26 with high β-glucosidase activity was isolated, and co-inoculated with yeasts (Saccharomyces cerevisiae and Pichia fermentans) to characterize fruity aroma modifications in Merlot wine. Compared with the traditional inoculation (sequential inoculation of L. brevis 26 after alc. fermentation by yeasts), co-inoculation of the three species induced simultaneous alc. and malolactic fermentations, leading to a pronounced reduction in total fermentation duration. P. fermentans increased L. brevis 26 cell viability when co-fermented with the predominant species S. cerevisiae. Meanwhile, the β-glucosidase activity of L. brevis 26 elevated terpene contents, and P. fermentans induced the production of higher alc. acetates and fatty acid Et esters. Sensory anal. showed that co-inoculation-based wines had enhanced complexity of fruity aroma profiles associated with jammy and temperate fruity notes. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to alc malolactic fermentation lactobacillus brevis saccharomyces cerevisiae pichia fermentans, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: Diethyl succinate

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

Liu, Xing; Xu, Shijie; Wang, Mengke; Wang, Lingqi; Liu, Jiajia published an article in 2021, the title of the article was Effect of mixed fermentation with Pichia fermentans, Hanseniaspora uvarum, and Wickeramomyces anomala on the quality of fig (Ficus carica L.) wines.Recommanded Product: Diethyl succinate And the article contains the following content:

This study aimed at evaluating the quality of fig wines that co-fermented by three non-Saccharomyces. Four suitable ratios were selected for co-fermentation, and the fermentation performance of fig wines was compared with fig juice and the pure fermentation of Saccharomyces. High performance liquid chromatog. was used to analyze organic acids and mono-phenols in fig wines, and the amino acid analyzer was used to detect free amino acids. The results showed that fig wines fermented by non-Saccharomyces had higher contents of organic acids and mono-phenols. Head space solid phase microextraction method and analyzed by gas chromatog. mass spectrometry was used to detect 48 aroma compounds in fig wines, and the results revealed that co-fermentation by non-Saccharomyces could obtain up to 38 aroma compounds, which was superior to 30 substances obtained from fermentation by Saccharomyces. Principal component anal. was used to detect pos. correlations between samples and aroma compounds The results showed that there were significant differences in the aroma compounds in the different samples. Non-Saccharomyces played an important role in the aroma and flavor of fruit wine, and were used as an auxiliary starter culture to improve the effect of Saccharomyces fermentation The research on non-Saccharomyces in the literature was limited to the use of non-Saccharomyces alone for fermentation, and the fermentation performance was much worse than Saccharomyces. In this study, three non-Saccharomyces were selected for co-fermentation The result revealed that pleasant fig wine could be obtained by co-fermentation of non-Saccharomyces without a Saccharomyces starter culture, which provided a significant reference for the subsequent research on non-Saccharomyces and fig wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to fermentation pichia fermentans hanseniaspora uvarum wickeramomyces anomala fig wine, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: Diethyl succinate

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

On March 15, 2022, Devi, Apramita; Anu-Appaiah, K. A.; Lin, Tsair-Fuh published an article.Related Products of 123-25-1 The title of the article was Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines. And the article contained the following:

Malolactic fermentation (MLF) is a secondary wine fermentation resulting from lactic acid bacteria (Oenococcus oeni or Lactobacillus plantarum), especially in cool climates. MLF reduces acidity, improves body, mouthfeel, aroma complexity, and stabilizes the wine. Nevertheless, the traditional MLF using single culture is often associated with stuck fermentation, increased volatile acidity and color loss in wine. Thus, studies on mixed blend of L. plantarum and O. oeni to improve chem. and sensory profiles are gaining importance. The first study on different timing of inoculation of dual malo-lactic culture for the vinification of Shiraz wine aims to understand interactions between the wine cultures (Saccharomyces cerevisiae AAV2, L. plantarum Lp 1 and O. oeni Oo 1). The wines were compared based on chem. properties, phenolic and volatile profiles, and sensory anal. The study highlighted that early or mid-inoculated MLF wines have higher anthocyanins, flavonoids, syringol, esters, vanillate derivatives, benzaldehyde, and free terpenes compared to traditional MLF wines. The wines were rated high for purple red color, tannin, body, and overall acceptability. Hence, it was concluded that the inoculation of Lp 1 and Oo 1, either after 7 or 14 days of alc. fermentation by yeast AAV2, yield the desired quality Shiraz wine. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to oenococcus lactobacillus malolactic culture polyphenolics volatile sensory profile, Food and Feed Chemistry: Beverages and other aspects.Related Products of 123-25-1

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

On December 31, 2022, Liu, Yanbo; Sun, Mengxiao; Hou, Pei; Wang, Wenya; Shen, Xiangkun; Zhang, Lixin; Han, Suna; Pan, Chunmei published an article.COA of Formula: C8H14O4 The title of the article was Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing. And the article contained the following:

In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits at Henan Yangshao Liquor Co., LTD. High-throughput sequencing (HTS) technol. was used to analyze the microbial community structure of the pit mud. In addition, the volatile compounds in the pit mud were subjected to preliminary qual. anal. through headspace-solid phase microextraction and gas chromatog.-mass spectrometry (GC-MS). The HTS results demonstrated that there were 5, 3, 5 and 5 dominant bacterial phyla (including 11, 11, 9 and 8 dominant bacterial genera) and 3, 3, 3 and 3 dominant fungal phyla (including 4, 7, 7 and 5 dominant fungal genera) in the pit mud from the F-S (upper), G-Z (middle), H-X (lower) and I-D (bottom) layers, resp. In the qual. anal. of the volatile compounds, a total of 77types of volatile compounds were detected in the pit mud, including 46, 45, 39 and 49 types in the pit mud from layers F-S, G-Z, H-X and I-D, resp. Esters and acids were the two main components of the pit mud. The correlation between the microorganisms present and the main volatile compounds in the pit mud was analyzed. Lentimicrobium, Syner-01 and Blvii28_wastewater-sludge groups were found for the first time in pit mud used for manufacturing Taorong-type Baijiu. The findings of this study could provide a theor. foundation for improving the quality of pit mud and the flavor of Taorong-type Baijiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to taorong baijiu pit mud microbial community volatile compound sequencing, Food and Feed Chemistry: Beverages and other aspects.COA of Formula: C8H14O4

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