Category: 5405-41-4

Domingos, Ligia Dozena published the artcileFat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening, Safety of Ethyl 3-hydroxybutanoate, the main research area is fat reduction whey protein volatile compound cheese ripening; Diacetyl; Mass spectrometry; Solid phase microextraction; Volatile compounds; Washed curd cheese.

The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatog. coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), di-Me disulfide (days 150-180) and di-Me trisulfide (days 150-210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition

Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Safety of Ethyl 3-hydroxybutanoate.

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

Wang, Changrong published the artcileCadmium-resistant rhizobacterium Bacillus cereus M4 promotes the growth and reduces cadmium accumulation in rice (Oryza sativa L.), Safety of Ethyl 3-hydroxybutanoate, the main research area is cadmium soil contamination rhizobacterium rice; Bacillus cereus; Cadmium; Metabolite; Oryza sativa.

Rice farmland cadmium pollution is an increasing problem for food safety. Cd-resistant bacterial strain was isolated from rice rhizosphere soil and identified as Bacillus cereus M4. Treatment with M4 fermentation broth increased rice seedlings growth in vermiculite, while reduced Cd accumulation in grains of rice grown in Cd-contaminated potted soil from 0.309 to 0.186 mg/kg. Indoleacetic acid (IAA) was detected in M4 metabolites and in potted soil solutions supplemented with M4 broth. M4 broth increased the abundance of Bacillus from 0.54% to 0.95% and changed the soil bacterial community composition These findings indicate that M4 promotes rice growth by secreting IAA and altering the rhizospheric soil microenvironment, via soil solution composition and microbial community, which may affect Cd translocation from soil to rice roots, thereby decreasing grain Cd accumulation. Therefore, B. cereus M4 is potentially suitable for the bioremediation of Cd-contaminated paddy soils.

Environmental Toxicology and Pharmacology published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Safety of Ethyl 3-hydroxybutanoate.

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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, HPLC of Formula: 5405-41-4, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.

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

Darici, Merve published the artcileChemical and sensory characterization of Kalecik Karasi wines produced from two different regions in Turkey using chemometrics, SDS of cas: 5405-41-4, the main research area is grape variety wine chemometric aroma.

Kalecik Karasi (KK) is one of the important native grape varieties of Turkey used in red wine production As an extension of a previous project that profiled the sensory characteristics of KK wines from different geog. regions of Turkey, this study aimed to investigate the chem. composition and sensory properties of KK wines belonging to different vintages from two different regions (Kalecik/Ankara and Gueney/Denizli) using the chemometric technique. Identification and quantification of aroma, aroma-active compounds, and sensory evaluations were carried out by GC/MS/FID, GC-O, and Descriptive Analyses. PLSR was used for determining the correlation between chem. and sensory data. A total of 26 aroma-active compounds have been identified for both regions. Based on PLSR, red fruit attribute in wines was pos. correlated with isoamylacetate, ethyl-hexadecanoate, ethyl-4-hydroxybutanoate, and 2-phenylethyl acetate. Dried fruit attribute has shown a significant pos. correlation with ethyl-2-methyl-propanoate, ethyl-2-methylbutanoate, and ethyl-3-methylbutanoate. The cotton candy attribute was pos. correlated with 2-phenylethanol, 2-phenylethyl acetate, ethyl-4-hydroxybutanoate, and gamma-butyrolactone. This is the first study in the literature to determine the correlation between chem. and sensory data in Kalecik Karasi wines. The study determined that common aroma descriptors of KK wines include red fruit (strawberry, raspberry, and apple), dried fruit, cotton candy, flower, and spice (sweet spices and nutmeg) odors. The characterization of the wines using chemometrics is an important tool. The findings obtained may constitute a source for quality Kalecik Karasi wines in transition to the Geog. Indication system.

Journal of Food Processing and Preservation published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, SDS of cas: 5405-41-4.

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

Mestre, Maria Victoria published the artcileImpact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts, Product Details of C6H12O3, the main research area is Hanseniaspora Saccharomyces ethanol wine sensory profile.

It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations Several strategies have been proposed to produce wines with lower alc. content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a pos. impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alc. content were related to fruity aroma; moreover, color intensity was associated The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enol. industry.

Fermentation published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Product Details of C6H12O3.

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

Li, Yingzhe published the artcileMetabolite profiling of rhizosphere soil of different allelopathic potential rice accessions, Computed Properties of 5405-41-4, the main research area is metabolomics PAL octadecenoic acid rhizosphere soil allelopathic rice; Allelopathy; Fatty acids; Metabolomics; Resin extraction; Rhizosphere.

Background: Identification of the allelopathy-interrelated metabolites from the allelopathic rice rhizosphere is crucial to understand the allelopathic mechanism of rice, which in turn can promote its applications to farming. In this study, the metabolites from the rhizosphere soil of five different rice lines, including allelopathic rice accession PI312777 (PI) and non-allelopathic rice accession Lemont (Le) as well as their genetic derivatives (e.g., phenylalanine ammonia-lyase (PAL) gene overexpression transgenic lines of PI and Le, namely, PO and LO resp., and PAL RNA interference line of PI, namely, PR) were identified and comparatively analyzed to explore the pos. compounds that are involved in the process of rice allelopathy. Results: The results showed that 21 non-polar compounds and 21 polar compounds differed in content in the rhizosphere soil of PI and Le, which include several volatile fatty acids and long-chain fatty acids. The relative contents of fatty acids also differed between PAL overexpressing or RNA interference (RNAi)-silenced line and their wild-type resp. Acetic acid content also differed among groups, i.e., it is higher in the high allelopathic potential rice. Further anal. showed that different metabolites from the ADS8 resin-extracted phase were more abundant than that those from the ADS21 resin-extracted phase, suggesting that the allelochems. in root exudates of allelopathic rice are mainly non-polar substances. KEGG annotation of these differential metabolites revealed that these compounds were related to nutrient metabolism, secondary metabolite synthesis, signaling substance synthesis, and toxin degradation Conclusions Rice allelochems. deposited in the ADS8 resin-extracted phase were more abundant than those in the ADS21 resin-extracted phase. Allelochems. in root exudates of allelopathic rice are mainly non-polar substances, and long-chain fatty acids are considered as allelopathy interrelated metabolites.

BMC Plant Biology published new progress about Allelochemicals Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Computed Properties of 5405-41-4.

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

Slaghenaufi, Davide published the artcileTwo sides to one story-aroma chemical and sensory signature of Lugana and Verdicchio wines, Application In Synthesis of 5405-41-4, the main research area is Lugana Verdicchio wine sensory property aroma; Lugana; Verdicchio; chemical signature; sensory space; wine aroma.

Lugana and Verdicchio are two Italian white wines with a Protected Designation of Origin (PDO) label. These two wine types are produced in different regions using the same grape variety. The aim of this work is to investigate the existence of volatile chem. markers that could help to elucidate differences between Lugana and Verdicchio wines both at chem. and sensory levels. Thirteen com. wine samples were analyzed by Gas Chromatog.-Mass Spectrometry (GC-MS), and 76 volatile compounds were identified and quantified. Verdicchio and Lugana had been differentiated on the basis of 19 free and glycosidically bound compounds belonging to the chem. classes of terpenes, benzenoids, higher alcs., C6 alcs. and norisoprenoids. Samples were assessed by means of a sorting task sensory anal., resulting in two clusters formed. These results suggested the existence of 2 product types with specific sensory spaces that can be related, to a good extend, to Verdicchio and Lugana wines. Cluster 1 was composed of six wines, 4 of which were Lugana, while Cluster 2 was formed of 7 wines, 5 of which were Verdicchio. The first cluster was described as “”fruity””, and “”fresh/minty””, while the second as “”fermentative”” and “”spicy””. An attempt was made to relate anal. and sensory data, the results showed that damascenone and the sum of 3 of esters the Et hexanoate, Et octanoate and isoamyl acetate, was characterizing Cluster 1. These results highlighted the primary importance of geog. origin to the volatile composition and perceived aroma of Lugana and Verdicchio wines.

Molecules published new progress about Norisoprenoids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application In Synthesis of 5405-41-4.

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

Zhang, Lei published the artcilePreharvest spraying calcium ameliorated aroma weakening and kept higher aroma-related genes expression level in postharvest ‘Nanguo’ pears after long-term refrigerated storage, Synthetic Route of 5405-41-4, the main research area is Pyrus calcium chloride aroma weakening LOX HPL ACS storage.

Refrigerated storage postponed the post-ripening of ‘Nanguo’ pears (Pyrusussuriensis Maxim.), but the aromatic esters of the pears were apt to weaken when the fruit was transferred to room temperature CaCl2 treatment, in which the pears were sprayed with 4% CaCl2 during the days before harvest, inhibited the appearance of aromatic weakening of the postharvest pears after long-term refrigerated storage in the study. CaCl2-treated pears presented higher respiration rate, ethylene production and aliphatic acids during ripening in shelf life at room temperature Higher genes expression of lipoxygenase (LOX), and hydroperoxide lyase (HPL), which were associated with LOX pathway, were found in the CaCl2-treated fruit during the ripening in shelf life. The expression levels of genes ACS, ACC, PuEIN4 and PuEIN2 were up-regulated, which were related to ethylene-related pathway. These results demonstrated that the aroma weakening of ‘Nanguo’ pears can be effectively inhibited by CaCl2 treatment and the potential inherent mechanisms are discussed.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Aliphatic acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Synthetic Route of 5405-41-4.

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

Zhai, Xinyu published the artcileAn efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation, Formula: C6H12O3, the main research area is crabapple vinegar Malus fresh fruit ultrasound aging; Aroma; Cavitation; Crabapple; Mixed bacteria fermentation; Ultrasonic aging.

In this study, a kind of crabapple vinegar was developed by the method of mixed bacteria fermentation It showed that the total acids and total esters in the vinegar increased by 30.51% and 22.67%, resp. Simultaneously, ultrasound was used to treat the vinegar to shorten the time of aging. In addition, the HS-SPME-GC-MS results show that some volatile components had increased significantly, such as total esters, aldehydes and heterocycles. Combining OAV with radar chart of aroma active ingredients, the order of contribution to the characteristic aroma of crabapple vinegar was esters > alcs. > others > acids. Finally, ultrasonic cavitation and hydroxyl radicals were measured to further prove it could accelerate chem. reaction of crabapple vinegar. The results of FTIR showed that the hydrogen-bonded mols. had increased, while free mols. with irritating taste (such as ethanol and acetic acid) had decreased, which made the taste of crabapple vinegar softer. Results have showed that ultrasound is a promising technique for shortening aging time and it also provides the possibility to improve the taste of fruit vinegar.

Ultrasonics Sonochemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Formula: C6H12O3.

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

Grabe, Veit published the artcileOdor-induced multi-level inhibitory maps in Drosophila, Safety of Ethyl 3-hydroxybutanoate, the main research area is Drosophila odor olfactory circuitry; Drosophila; antennal lobe; chloride imaging; inhibition; olfactory coding; sensory processing.

Optical imaging of intracellular Ca2+ influx as a correlate of neuronal excitation represents a standard technique for visualizing spatiotemporal activity of neuronal networks. However, the information-processing properties of single neurons and neuronal circuits likewise involve inhibition of neuronal membrane potential. Here, we report spatially resolved optical imaging of odor-evoked inhibitory patterns in the olfactory circuitry of Drosophila using a genetically encoded fluorescent Cl- sensor. In combination with the excitatory component reflected by intracellular Ca2+ dynamics, we present a comprehensive functional map of both odor-evoked neuronal activation and inhibition at different levels of olfactory processing. We demonstrate that odor-evoked inhibition carried by Cl- influx is present both in sensory neurons and second-order projection neurons (PNs), and is characterized by stereotypic, odor-specific patterns. Cl–mediated inhibition features distinct dynamics in different neuronal populations. Our data support a dual role of inhibitory neurons in the olfactory system: global gain control across the neuronal circuitry and glomerulus-specific inhibition to enhance neuronal information processing.

eNeuro published new progress about Brain. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Safety of Ethyl 3-hydroxybutanoate.

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