Category: 123-29-5

Mu, Xiaoqing published the artcileOptimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu), Name: Ethyl nonanoate, the main research area is Chinese liquortracein aroma compound solid phase microextraction; Chinese liquor (Baijiu); GC×GC-TOFMS; quantitative analysis; trace aroma compounds.

The detection of trace aroma compounds in samples with complex matrixes such as Chinese liquor (Baijiu) requires a combination of several methods, which makes the anal. process very complicated. Therefore, a headspace solid-phase microextraction (HS-SPME) method coupled with two-dimensional gas chromatog. time-of-flight mass spectrometry (GCxGC-TOFMS) was developed for the quantitation of a large number of trace compounds in Baijiu. Optimization of extraction conditions via a series of experiments revealed that dilution of the alc. content of 8 mL of Baijiu to 5%, followed by the addition of 3.0 g of NaCl and subsequent SPME extraction with DVB/CAR/PDMS fiber coating over 45 min at 45°C was the most suitable. To check the matrix effects, various model Baijiu matrixes were investigated in detail. The quant. method was established through an optimized model synthetic solution, which can identify 119 aroma compounds (esters, alcs., fatty acids, aldehydes and ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The developed procedure provided high recovery (86.79-117.94%), good repeatability (relative standard deviation < 9.93%), high linearity (R2 > 0.99), and lower detection limits than reported methods. The method was successfully applied to study the composition of volatile compounds in different types of Baijiu. This research indicated that the optimized HS-SPME-GCxGC-TOFMS method was a valid and accurate procedure for the simultaneous determination of different types of trace compounds in Baijiu. This developed method will allow an improved anal. of other samples with complex matrixes.

Molecules published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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

Fang, Cheng published the artcileCompositional differences and similarities between typical chinese baijiu and western liquor as revealed by mass spectrometry-based metabolomics, Safety of Ethyl nonanoate, the main research area is baijiu western liquor compositional difference mass spectrometry metabolomics; GC-TOFMS; HS-SPME-GC-TOFMS; distilled liquor; metabolomics; non-volatile compounds; volatile compounds.

Distilled liquors are important products, both culturally and economically. Chem., as a complex mixture, distilled liquor comprises various chem. compounds in addition to ethanol. However, the chem. components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component anal. and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Et esters, a few benzene derivatives, and alcs. were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alc. differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chem. composition are proposed. Our results improve our understanding of the chem. components of distilled liquors, which may contribute to more rigorous quality control of alc. beverages.

Metabolites published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.

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

Liu, Yunjiao published the artcileConcurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: Impacts on non-volatile and volatile components of spent coffee grounds hydrolysates, HPLC of Formula: 123-29-5, the main research area is Oenococcus oeni Lachancea thermotolerans volatile spent coffee ground hydrolyzate.

This work investigated the impact of co-fermentations of Oenococcus oeni and Lachancea thermotolerans on chem. constituents of spent coffee grounds (SCG) hydrolyzates with added yeast extract O. oeni Lalvin 31 and L. thermotolerans grew well in co-cultures, but the yeast died early in two co-cultures with O. oeni Enoferm Beta and O. oeni PN4. Compared with the monoculture of yeast only, co-inoculation with O. oeni did not significantly affect sugar consumption but reduced ethanol production In addition, co-fermentation significantly altered organic acids profiles. Furthermore, the fermented SCG hydrolyzates from co-culture of L. thermotolerans and O. oeni Lalvin 31 retained more alkaloids (e.g. theophylline and trigonelline) and had higher amounts of Et acetate, Me acetate and acetoin as compared with those of control. Hence, simultaneous malolactic fermentation by selected O. oeni and alc. fermentation by L. thermotolerans may provide a new strategy to valorize SCG for developing novel alc. beverages.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Xia, Yanan published the artcileAssessment of key aroma compounds in fresh jujube brandy by GC-O-MS and odor activity value, Product Details of C11H22O2, the main research area is jujube flavor aroma isobutanol phenylethanol food quality.

Fresh jujube brandy (FJB, 50% volume/volume ethanol) was produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae. Fifty-five aroma-active compounds of jujube brandy (JB) were found by GC-O-MS. Through the calculation of odor activity value, 27 compounds that make a contribution to the JB aroma were identified and 16 key flavor compounds of JB were determined, including Et octanoate, Et caproate, Et isovalerate, Et laurate, 2-undecanone, Et valerate, etc., followed by aroma reconstruction experiments for confirmation. Great similarity and differences were found in different brandies on the characteristic aroma compounds by principal component anal. Furthermore, four components (Et butyrate, Et valerate, Et octanate, and benzaldehyde) were partly originated from jujube. During fermentation, eight Me esters converted to Et esters, and nine new compounds (Et 2-methyl-butyrate, Et iso-valerate, etc.) were formed. Practical applications : FJB (50% volume/volume ethanol), produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae, is a famous alc. beverage in Taihang Mountain districts in Hebei with Chinese characteristics. But the development of FJB was restricted because its flavor and quality were very unstable. Understanding the key aroma compounds of JB and its formation mechanism could provide a guide of process optimization and flavor regulation, making it become a unique brandy with Chinese characteristics, recognized and accepting by the world.

Journal of Food Processing and Preservation published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Wang, Lu published the artcileSensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses, Formula: C11H22O2, the main research area is alc beverage spent coffee ground sensory property spectrometry chromatog.

In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alc. beverages with com. S. cerevisiae strain D254. The sensory characteristics of the SCG alc. beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatog.-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alc. fermentation of Saccharomyces cerevisiae D254 in SCG extract SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochem. properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alc. beverages or flavoring liquors.

Fermentation published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Liu, Xian published the artcileInteraction mechanism of collagen peptides with four phenolic compounds in the ethanol-water solution, HPLC of Formula: 123-29-5, the main research area is mechanism collagen peptide phenolic compound ethanol water solution.

This study demonstrated the interaction mechanism of collagen peptides (CPs) with 4-ethylphenol (4-EP), phenol, guaiacol, and 4-ethylguaiacol (4-EG) in the ethanol-water solution The UV visible spectroscopy, zeta potential tests and hydrogen nuclear magnetic spectroscopy manifested that CPs interacted with the phenolic compounds Meanwhile, Isothermal titration calorimetry determination indicated that the CPs was hydrogen bonded with 4-EP in 52%(volume/volume) ethanol-water solution, while the hydrophobic forces played a major role in the interaction of CPs with guaiacol and 4-EG, resp. Moreover, hydrogen and hydrophobic bonds were involved in the interaction between CPs and phenol. Finally, Head Space-solid Phase Microextraction Gas Chromatog. Mass Spectrometry anal. indicated that the content of phenolic compounds in model solution efficiently decreased with the presence of CPs. In the real liquor, it was found that the content of volatile compounds (including phenolic compounds) was obviously decreased after CPs added.

Journal of Leather Science and Engineering published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Zhao, Guozhong published the artcileEffect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench), HPLC of Formula: 123-29-5, the main research area is sorghum fermentation steam explosion physicochem property.

Steam explosion (SE) was applied to modify the physicochem. properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench). SEM (SEM) showed that the dense structures of sorghum especially the starch granules were destroyed, and much more folds, crimps and holes appeared in sorghum starch. Cellulose, hemicellulose and proteins in sorghum tended to decrease when the SE pressure increased which were investigated by fourier transformed IR (FTIR) spectroscopy and SDS-PAGE. SE pretreatment increased the content of reducing sugar in sorghum, and the content of reducing sugar in sorghum pretreated by SE of 2.0 MPa increased over 19 times than the control. Moreover, fermentation results indicated that the ethanol yield was over 2 times higher than the control under the pressure of 1.5 MPa. The fermentation broth increased and the fermentation residue decreased obviously by SE pretreatment than the control. The kinds and the relative contents of esters increased, especially the Et acetate. This study suggested that SE pretreatment could reduce the waste content and promote the ethanol production in the liquor industry.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Lopes, Ana Claudia Alencar published the artcileProduction and Characterization of a New Sweet Sorghum Distilled Beverage, Application In Synthesis of 123-29-5, the main research area is sweet sorghum distilled beverage.

Sweet sorghum is a culture that has received increasing attention in the last years. In many countries, genetic breeding programs have been developed seeking increases in the production of juice and sugars for alc. fermentation In our study, S. cerevisiae and M. caribbica were evaluated to produce a distilled beverage from sweet sorghum, which was chem. and sensorially characterized. Both inocula and genotype BRS 506 were selected to produce the sweet sorghum spirit due to their high sugar conversion, ethanol yield, efficiency and productivity. The produced novel sorghum spirit was chem. and sensorially characterized. Fifty-five volatile compounds were identified by GC-MS, most of them belonging to the groups of esters and higher alcs., which are desirable due to their fruity aromatic descriptors in distilled beverages. The sweet sorghum spirit produced with S. cerevisiae presented more volatile acids (9431.86μg/L), aldehydes (331.93μg/L) and terpenes (4881μg/L). In contrast, the spirit produced with mixed inoculum showed 58,021.27μg/L of esters and 9717.07μg/L of higher alcs. The mixed inoculum improved the production of desirable volatile compounds, resulting in slightly greater acceptance in the sensorial anal. with a higher index of purchase intention. Based on our results, the sweet sorghum proved to be a good substrate for alc. fermentation to produce a spirit, which may represent an interesting alternative in the market of distilled beverages.

Sugar Tech published new progress about Meyerozyma caribbica. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Zhao, Ning published the artcileFree and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines, Name: Ethyl nonanoate, the main research area is Actinidia volatile compound kiwifruit wine.

Abstract: Aroma compounds in fruits and related products are known to occur in free and glycosidically bound forms. In this study, free and bound volatiles in juices and wines of two kiwifruit cultivars, Actinidia deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’, were analyzed by solid-phase microextraction-gas chromatog.-mass spectrometry. Results showed that 67 free and 79 bound volatiles were found in juices and wines. Alcs. were the most abundant free volatiles, while the most representative bound volatiles were terpenoids. β-Damascenone and 4-methyl-3-penten-2-one released from aroma precursors were found in ‘Hort16A’ juice for the first time. Fruity, floral, and sweet flavors appeared to be the characteristic aroma in kiwifruit juices and wines. Principal component anal. showed that kiwifruit wines had a great aroma potential. Cluster anal. revealed that juices and wines had different profile of free volatiles, while similar bound volatile compositions were found. Moreover, abundant bound volatiles were discovered in these two kiwifruit pomace for the first time, indicating their potential applications in food and cosmetics industry.

European Food Research and Technology published new progress about Actinidia chinensis. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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

Sun, Nan published the artcileAssessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae, COA of Formula: C11H22O2, the main research area is ester aldehyde terpene kiwi wine aroma Wickerhamomyces Saccharomyces fermentation; Wickerhamomyces anomalus; kiwi wine; mixed fermentations; partial least squares regression.

To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochem. indexes, volatile compounds and aroma properties of the kiwi wines were assessed. The study suggested that the ethanol, color indexes and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression anal. showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties.

Journal of the Science of Food and Agriculture published new progress about Actinidia chinensis. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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