Category: 41114-00-5

Zang, Jinhong published the artcileIdentification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.), Category: esters-buliding-blocks, the main research area is flavor microorganism fermented Cyprinus carpio; Cyprinus carpio; Fermented fish; Flavor; Metabolic network; Metagenomic; Microorganisms.

Microbial metabolism is crucial for the flavor development of traditional Suanyu. A total of 21 characteristic volatile compounds of Suanyu were identified according to GC-MS combined with GC-O anal. HCA results indicated that the whole fermentation process could be divided into three stages: raw material (fresh), initial fermentation (0-2 wk) and the late fermentation (2-4 wk). Moreover, nine flavor markers in different fermentation stages were revealed using the OPLS-DA model and VIP values. Furthermore, metagenomic sequencing was used to analyze the possible formation pathways of the characteristic flavor compounds and identify the key microorganisms related to flavor formation at the gene level. The top 10 bacterial genera associated with flavor formation were Staphylococcus, Enterococcus, Vibrio, Kocuria, Lactobacillus, Macrococcus, Streptococcus, Enterobacter, Lactococcus and Pediococcus, accounting for large parts of flavor formation of fermented Suanyu. This study is helpful to elucidate the different metabolic roles of microorganisms in flavor formation during fermentation

Food Research International published new progress about Candida. 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

Pettinelli, Stefano published the artcileEffect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine, Application of Ethyl pentadecanoate, the main research area is Vitis wine vegetal fining flotation; Malvasia del Lazio; fining agents; flotation; vegetal proteins; volatile organic compounds.

BACKGROUND : Flotation is a process to reduce the must turbidity after grape pressing. The use of fining agents to reduce the polyphenol content is essential for white wine, but their impact on volatile compounds must be considered. Malvasia del Lazio juice (Vitis vinifera L.) was treated before flotation with animal gelatin (GEL), legume protein plus chitin (LEGCHIT), and legume protein plus yeast extract (LEGYEAST). The clarification efficiency, total polyphenols, and total proteins were determined in the grape must before and after flotation, as well as the volatile composition and sensory characteristics of the resulting wines. RESULTS : The LEGCHIT trial was the most efficient, it being the fastest and achieving the lowest turbidity values. The GEL trial was the slowest, showing grape must turbidity values similar to LEGYEAST but also the highest total protein content. Furthermore, LEGCHIT wines were appreciated by panelists for their greater body and reduced astringency perception. CONCLUSION : The use of legume protein combined with chitin as a fining agent for flotation is advantageous in terms of clarification efficiency for grape must. Furthermore, the wines obtained showed high perceived global quality, even though a higher loss (38% and 27% resp. for LEGYEAST and LEGCHIT) of VOCs occurred when compared with gelatin. 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acidity. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Application of Ethyl pentadecanoate.

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

Zhang, Man published the artcileEffects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae, Formula: C17H34O2, the main research area is Metschnikowia Saccharomyces mixed culture fermentation plum wine aroma quality.

This study describes the first report of application of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include inoculum ratio (M. pulcherrima: S. cerevisiae = 10:1, 1:1, and 1:10), as well as simultaneous vs. sequential inoculation, with tested trials spanning 10:1sim, 1:1sim, 1:10sim, 10:1seq, 1:1seq, and 1:10seq, resp. The yeast growth kinetics, physicochem. characteristics, organic acids, aroma profiles, and sensory evaluation were investigated. During fermentation, M. pulcherrima growth was inhibited by S. cerevisiae. Compared to each simultaneous analog, sequential fermentation which was inoculated with the same yeast ratio consumed less sugar and produced lower ethanol content. Organic acids in each sample varied with the use of different inoculation strategies. A total of 48 aroma compounds were quantified, and 1:1seq sample was observed to be abundant in esters and terpenes but relatively low in higher alcs., fatty acids, and phenols. Sensory evaluation of the variously-prepared samples revealed that 1:1seq sample featured a highly intense ‘global aroma’, ‘fruity’, and ‘alc.’ notes. PCA illustrated that different inoculation protocols of mixed culture fermentation influenced plum wine aroma except 1:10sim. Ultimately, 1:1seq was identified as a promising candidate for production of high-quality plum wine.

LWT–Food Science and Technology published new progress about Acidity. 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

Pang, Xiao-Na published the artcileInfluence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu, Category: esters-buliding-blocks, the main research area is volatile light flavor baijiu indigenous lactic acid bacteria.

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.

LWT–Food Science and Technology published new progress about Acidity. 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

Yao, Lingyun published the artcileCharacterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC-MS, GC-olfactometry, odor activity values, and sensory analyses, HPLC of Formula: 41114-00-5, the main research area is Ficus carica GCMS GC olfactometry odor activity sensory analysis.

Xinjiang is the main production area of figs in China. In this work, three different methods (SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang dried figs. The exactions were then analyzed using aroma extract dilution anal. (AEDA) based on gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). Seventy-five aroma-active compounds were identified with flavor dilutions (FD) factors ranging from 1 to 2187. Aroma compounds with odor activity value (OAV) greater than 10 were subsequently used in aroma reconstitution and omission experiments Based on instrumental anal. and sensory evaluation, 22 compounds were identified as the key aroma compounds and eight of these were evaluated as the most important aroma contributors of Xinjiang dried figs, including heptanal, nonanal, linalool, benzyl benzoate, styrene, eugenol, 2-methoxy-4-vinylphenol, and vanillin. Moreover, three volatile components, including 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol and ortho-guaiacol, were identified as key aroma compounds of dried figs and have not been reported previously.

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

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

Wu, Qingdan published the artcileThermochemical liquefaction of pig manure: Factors influencing on oil, Safety of Ethyl pentadecanoate, the main research area is thermochem liquefaction pig manure factor oil.

This study used thermochem. liquefaction technol. to prepare bio-oil from pig manure with ethanol as liquefaction solvent. The work investigated the effects of liquefaction temperatures (T), solid-liquid rates (R1) and solvent filling rates (R2) on the yield, composition and property of bio-oil. The yield of bio-oil enhanced initially and then declined slightly with the enhancement of T and R2, nevertheless, the yield of bio-oil decreased constantly with the increase of R1, and the topmost yield of bio-oil in this experiment was 35.56% when the solid-liquid rate was 5%. The work studied the properties of bio-oil generated by pig manure under different liquefaction temperatures The results of gas chromatog.-mass spectroscopy anal. revealed that the dominating composition of bio-oil from pig manure were esters, long-chain hydrocarbons, ketones, ethanol, organic acids and nitrogen compounds The heating value of bio-oil (34.39 ∼ 37.03 MJ/kg) obtained by thermochem. liquefaction of pig manure was close to the heating value of gasoline (46 MJ/kg). Electronic scanning of liquefaction residue has also been reported.

Fuel published new progress about Biofuels. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Safety of Ethyl pentadecanoate.

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

Garuba, T. published the artcileProximate composition and chemical profiles of reishi mushroom (Ganoderma lucidum (Curt: Fr.) Karst), Application of Ethyl pentadecanoate, the main research area is proximate composition chem profile Ganoderma ethanol extract.

Ganoderma lucidum is a mushroom commonly used in folk medicine especially Traditional Chinese Medicine (TCM) but information on its nutritional and chem. profiles remains insufficient. This work aimed at evaluating proximate composition and identification of bioactive compounds in ethanolic extract of G. lucidum. Pulverized G. lucidum was suspended in ethanol in 1:10 and extraction was carried out by rotary evaporation to produce G. lucidum extract (GLE). Proximate composition of the sample was analyzed. Fourier Transform IR (FTIR) spectroscopy was carried out to identify different functional groups in GLE. Gas Chromatog.-Mass Spectrometry (GC-MS) was used to determine the bioactive compounds of the sample. Proximate anal. revealed that the amount of carbohydrate in sample was the highest (44.95%), followed by protein (15.75%). FTIR results showed that OH, C=O, C-OH, N-H 1* and 2* and alkyl halide are functional groups in GLE. A total of twelve (12) bioactive compounds were identified and the most prevailing compound in GLE was Et octadeca-9,12-dienoate (45.95%), followed by ethylhexadecanoate / Et palmitate (18.09%). Guaiacol (4.95%), octadecanoic acid (5.37%), ethylcyclohexane (3.31%) were also present. It can be inferred from this study that G. lucidum is nutritional and contains bioactive compounds that are useful in nutraceutical and pharmaceutical industries.

Journal of Scientific Research (Rajshahi, Bangladesh) published new progress about Biomass ash. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Application of Ethyl pentadecanoate.

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

Valera, Maria Jose published the artcileWine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora, Related Products of esters-buliding-blocks, the main research area is Hanseniaspora apiculate genus wine aroma fermentation yeast species.

Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technol. clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenol. aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a pos. aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alc. compared to H. osmophila. Sensorial anal. showed increased intensity of fruity and flowery notes in wines vinificated with H. vineae. In an evolutionary context, the detoxification of alcs. through a highly acetylation capacity might explain an adaptation to fermentative environments. It was concluded that, although H. vineae show close alc. fermentation adaptations to H. osmophila, the increased activation of phenylpropanoid metabolic pathway is a particular characteristic of H. vineae within this important apiculate genus.

Fermentation published new progress about Acetylation. 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

Ji, Xueao published the artcileInitial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor, Name: Ethyl pentadecanoate, the main research area is sequence Aspergillus Chinese liquor fermentation flavor acetic acid nonalactone; Fermented food; Metabolic function; Metabolic succession; Microbial diversity; Microbial succession; Succession distance.

Microbiota plays an important role in flavor compounds formation during food fermentation However, the role of initial microbial diversity in regulating flavor compounds formation is still unclear. Here, we used high-throughput amplicon sequencing and structural equation modeling to reveal the effect of initial microbial diversity on final metabolic diversity in Chinese sesame flavor-type liquor fermentation The results showed that the initial fungal diversity pos. impacted fungal succession (R = 0.74, P < 0.001). The longest fungal succession distance (0.054) was observed at the highest initial fungal diversity (38.580). Moreover, fungal succession pos. affected metabolic succession (R = 0.71, P < 0.001), and the metabolic succession pos. promoted the metabolic diversity (R = 0.68, P < 0.001). In addition, the longest succession distance of fungi (0.054) led to the longest succession distance of metabolites (0.065), and resulted in the highest metabolic diversity (0.409), that was significantly higher than the lowest metabolic diversity (0.219) (P < 0.05). Finally, a simulative fermentation experiment verified the significant and pos. effect of initial fungal diversity on final metabolic diversity (R2 = 0.52, P < 0.05) in liquor fermentation These results indicated the importance of initial fungal diversity for promoting flavor compounds formation. This work provides insights into improving flavor compounds formation by controlling initial fungal diversity in food fermentation, and it will be beneficial for improving the quality of fermented foods. Food Research International published new progress about Acetobacter. 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