Category: 41114-00-5

Li, Ruirui published the artcileEffects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead, Product Details of C17H34O2, the main research area is Saccharomyces honey flavor volatile mead.

This study examined the effects of honey varieties and non-Saccharomyces cerevisiae (Torulaspora delbrueckii and Kluyveromyces thermotolerans) on the flavor volatiles of mead. Five different types of mead were prepared from the honey varieties: vitex, acacia, linden, multifloral, and jujube. Among them, multifloral mead had the highest alc. content, and acacia mead had the highest ester and acid content. As for the effect of non-Saccharomyces yeasts, vitex mead fermented with EC1118 exhibited the highest volatile-compound content, T. delbrueckii had the highest alc. content (especially isopentanol and α-phenylethyl alc.), and K. thermotolerans had the highest Et acetate and n-decanoic acid content. EC1118 had different effects on the flavor-volatile content of the two non-Saccharomyces cerevisiae fermented meads. Moreover, principal component anal. (PCA) and sensory anal. revealed considerable differences among the aroma components of the mead, which confirmed major differences among the aroma substances detected in this study.

Journal of the American Society of Brewing Chemists published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.

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

Zheng, Qiaoran published the artcileEffects of drying methods on colour, amino acids, phenolic profile, microstructure and volatile aroma components of Boletus aereus slices, Name: Ethyl pentadecanoate, the main research area is Boletus phenolics microstructure amino protocatechuic acid alochol antioxidant.

This study is to investigate the effects of hot air drying (HD) at 60-80°C (HD-60, HD-70 and HD-80), microwave pretreatment combined with HD (MHD), ultrasound pretreatment combined with HD (UHD) and vacuum freeze drying (FD) on the quality of Boletus aereus slices. Key characteristics, including color, free amino acids, microstructure, volatile aroma components, phenolic profile and antioxidant activity, were studied. Amongst these drying methods, FD was the best way to preserve color and volatiles of Boletus aereus slices. Fifteen amino acids were detected in Boletus aereus slices, and HD-60 showed a higher content of total amino acids than other drying regimes. Two phenolic acids were identified in Boletus aereus slices, namely, protocatechuic acid and p-hydroxybenzoic acid. MHD presented the highest content of phenolic compounds, followed by FD. Antioxidant capacity was pos. correlated with phenolic compounds of Boletus aereus slices. Moreover, the cell structure of Boletus aereus slices was damaged after drying, and FD had a more porous structure than other drying methods. These results will be beneficial to the further industrial production of Boletus aereus slices.

International Journal of Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Name: Ethyl pentadecanoate.

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

Ji, Xiaoyue published the artcileInvestigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis, Computed Properties of 41114-00-5, the main research area is Chinese fermented soybean curd volatile component HSSPME GCMS.

Volatile flavor substances in com. sufu samples of different brands were investigated by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Principal component anal. and cluster anal. of volatile substances for evaluating and distinguishing between nine com. sufu samples were carried out. The results were that a total of 36-six volatiles were identified successfully in nine different brands of sufu, including 7 alcs., 22 esters, and 6 other organic compounds Sufu can be classified into five categories by cluster anal. according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. HS-SPME-GC/MS combined with multivariate statistical anal. was developed to comprehensively compare volatile components in nine brands of com. sufu with large market share in China. The anal. results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chem. substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products.

Journal of Food Processing and Preservation published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

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

Erukainure, Ochuko L. published the artcileL-leucine stimulation of glucose uptake and utilization involves modulation of glucose – lipid metabolic switch and improved bioenergetic homeostasis in isolated rat psoas muscle ex vivo, Related Products of esters-buliding-blocks, the main research area is leucine glucose lipid metabolism bioenergetic homeostasis; Glucose-uptake; Glucose–Lipid switch; Leucine; Metabolomics; Type 2 diabetes.

The antidiabetic effect of l-leucine has been attributed to its modulatory effect on glucose uptake and lipid metabolism in muscles. However, there is a dearth on its effect on glucose metabolism in muscles. Thus, the present study investigated the effect of l-leucine – stimulated glucose uptake on glucose metabolism, dysregulated lipid metabolic pathways, redox and bioenergetic homeostasis, and proteolysis in isolated psoas muscle from Sprague Dawley male rats. Isolated psoas muscles were incubated with l-leucine (30-240 μg/mL) in the presence of 11.1 mMol glucose at 37 C for 2 h. Muscles incubated in only glucose served as the control, while muscles not incubated in l-leucine and/or glucose served as the normal control. Metformin (6.04 mM) was used as the standard antidiabetic drug. Incubation with l-leucine caused a significant increase in muscle glucose uptake, with an elevation of glutathione levels, superoxide dismutase, catalase, E-NTPDase and 5′nucleotidase activities. It also led to the depletion of malondialdehyde and nitric oxide levels, ATPase, chymotrypsin, acetylcholinesterase, glycogen phosphorylase, glucose-6-phosphatase, fructose-1,6-bisphosphatase and lipase activities. There was an alteration in lipid metabolites, with concomitant activation of glycerolipid metabolism, fatty acid metabolism, and fatty acid elongation in mitochondria in the glucose-incubated muscle (neg. control). Incubation with l-leucine reversed these alterations, and concomitantly deactivated the pathways. These results indicate that l-leucine-enhanced muscle glucose uptake involves improved redox and bioenergetic homeostasis, with concomitant suppressed proteolytic, glycogenolytic and gluconeogenetic activities, while modulating glucose – lipid metabolic switch.

Amino Acids published new progress about Animalia. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Related Products of esters-buliding-blocks.

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

Sangpairoj, Kant published the artcileHexadecanoic acid-enriched extract of Halymenia durvillei induces apoptotic and autophagic death of human triple-negative breast cancer cells by upregulating ER stress, Category: esters-buliding-blocks, the main research area is hexadecanoic acid Halymenia durvillei death human breast cancer cells; autophagic death human triple neg breast cancer ER stress.

To investigate the effect of the hexane solvent fraction of Halymenia durvillei (HDHE) on triple-neg. breast cancer. The phytochem. profile of HDHE was investigated by GC-MS. The cytotoxicity of HDHE against MDA-MB-231 cells was determined The apoptotic and autophagic effects of HDHE were analyzed. The expression of mol. markers controlling apoptosis, autophagy, DNA damage, and endoplasmic reticulum (ER) stress was determined HDHE contains a mixture of fatty acids, mainly hexadecanoic acid. HDHE at a cytotoxic concentration induced apoptotic death of MDA-MB-231 cells through mitochondrial membrane dysfunction, and induction of apoptosis markers, and increased the expression of proteins related to DNA damage response. HDHE also induced the expression of LC-3, a marker of autophagic cell death at a cytotoxic concentration Moreover, HDHE modulated the expression of ER stress genes. The hexadecanoic acid-enriched extract of Halymenia durvillei promotes apoptosis and autophagy of human triple-neg. breast cancer cells. This extract may be further explored as an anticancer agent for triple-neg. breast cancer.

Asian Pacific Journal of Tropical Biomedicine published new progress about Apoptosis. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Category: esters-buliding-blocks.

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

Liao, Pei-Han published the artcileOn-Line Coupling of Simultaneous Distillation-Extraction Using the Likens-Nickerson Apparatus with Gas Chromatography, Formula: C17H34O2, the main research area is coupling simultaneous distillation extraction gas chromatograph mass spectrometer ester.

Simultaneous distillation-extraction (SDE) using the Likens-Nickerson apparatus is a convenient technique used to isolate volatile organic compounds (VOCs) from complex liquid matrixes. The technique combines steam distillation with solvent extraction While anal. extractions are normally followed by off-line separation/detection, it is advantageous to couple extractions online with separation and detection systems that are employed in the same anal. workflow. Here, we have coupled the Likens-Nickerson apparatus online with a gas chromatograph hyphenated with a mass spectrometer. For that purpose, we have devised an automated liquid transfer setup comprising a peristaltic pump, control unit, customized transfer vial with a drain port, and an autosampler arm to deliver liquid extract aliquots at defined time points. The online SDE-GC/MS system enables one to record real-time extraction profiles. These profiles reveal extraction kinetics of various VOCs present in the extracted samples. The data sets were fitted with the first order kinetic equation to obtain numeric values characterizing the extraction process (rate constants ranging from 0.21 to 0.01 min-1 for the Et esters from C6 to C19). A comparison of online and off-line results reveals that the online system is more dependable, while the off-line anal. leads to artifacts. To demonstrate the operation of the online SDE-GC/MS system, we performed analyses of selected real samples (beer). The real-time data sets revealed extraction kinetics for VOCs present in these samples. The devised extraction-anal. system allows the analysts to make an evidence-based decision on the extraction time for different groups of analytes in order to maximize extraction yield and minimize analyte losses.

Analytical Chemistry (Washington, DC, United States) published new progress about Beer. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Formula: C17H34O2.

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

Tang, Zhong-Sheng published the artcileCharacterization of aroma profile and characteristic aromas during lychee wine fermentation, Product Details of C17H34O2, the main research area is lychee wine fermentation citronellol methionol rose oxide aroma.

Characteristic aroma substances of cis-rose oxide imparts the odorant of “”lychee-like,”” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid-phase microextraction gas chromatog.-mass spectrometry combined with headspace gas chromatog.-ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcs., 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis-rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis-rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation Practical applications : Fruit consumption, among which tropical fruit-based products have gained huge popularity in the recent years. The main high value-added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation Therefore, this study aims at providing more information for product improvement and process development.

Journal of Food Processing and Preservation published new progress about Litchi. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.

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

Wei, Shuwei published the artcileThe effect of different potassium fertilizers on fruit flavor quality of ‘Xinliqihao’ pear, Product Details of C17H34O2, the main research area is Pyrus fruit quality flavor potassium.

This study was conducted to investigate the effects of different types of potassium fertilizers on the flavor and quality of pear fruit. [Methods] With ‘ Xinliqihao’ as a research object, such three treatments as potassium sulfate (T1), potassium nitrate (T2) and potassium chloride (T3) were set up, with no application of potassium fertilizer as control (CK). The total acid content of ‘ Xinliqihao’ fruit treated with different types of potassium fertilizers was higher than that of the control. The total acid content of the potassium nitrate treatment was the highest, which was 103.68% higher than that of the control, sequentially followed by the potassium sulfate treatment and the potassium chloride treatment. Both the control and potassium treatments of ‘ Xinliqihao’ had the highest malic acid content, and except the potassium chloride treatment with the lowest fumaric acid content, other treatments all had the lowest tartaric acid content. Different types of potassium fertilizer treatments had different effects on the organic acid content of ‘ Xinliqihao ‘ fruit. The types and contents of volatile aroma substances in the fruit of ‘Xinliqihao’ treated with potassium fertilizers were significantly liiglier than the control. The aroma substances in ‘Xinliqihao’ differed among different potassium fertilizer treatments.

Agricultural Biotechnology published new progress about Flavor. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.

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

Fan, Guangsen published the artcileImproving ethyl acetate production in Baijiu manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae mixed culture fermentations, Quality Control of 41114-00-5, the main research area is Wickerhamomyces Saccharomyces mixed culture fermentation ethyl acetate.

Et acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of Et acetate by Wickerhamomyces anomalus Y3604. Anal. of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more Et acetate than a single fermentation The highest yield of Et acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved Et acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a pos. effect on Et acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

BioMed Research International published new progress about Baijiu. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Quality Control of 41114-00-5.

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

Chen, Xiao published the artcileLipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products, Name: Ethyl pentadecanoate, the main research area is lipase milk fat modification fatty acid synthesis.

The rancid and tart off-flavor of goat milk limits the popularization of its associated products. In this study, a two-step enzymic catalysis method was proposed to generate new aromatic notes that could alter the neg. flavor perception of goat milk products. The goat milk fat was first hydrolyzed to prepare fatty acids (FFAs) as substrates, and then esterification was carried out for the synthesis of esters with pleasant notes. In the first step, the FFAs were sufficiently released, accounting for 97.5% of the volatile fraction. In the final reconstituted goat milk product, esters with sweet, floral, and fruity-like notes occupied more than 65% of the total volatile compounds, while the abundance of fatty acids characterized by unpleasant odor decreased by 75%. Especially, 4-methyloctanoic acid, one of the FFAs responsible for the “”goaty”” flavor, was not detected under the substrate molar ratio of 0.4. Moreover, the performance of four com. lipases was investigated and compared during the first step. Lipozyme TL IM was the most efficient in the catalysis of lipid hydrolysis at 60°C and pH 8.0. The two-step lipase-catalyzed product provided a sweet and fruity note to goat milk products and reduced the intensity of the unpleasant “”goaty”” flavor.

LWT–Food Science and Technology published new progress about Candida. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Name: Ethyl pentadecanoate.

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