Category: 5405-41-4

Sung, Jeehye published the artcileRelationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars, Formula: C6H12O3, the main research area is sensory attribute chem composition mango cultivar; LC-MS/MS; SPME-GC/MS; flavor; mango; multivariate analysis; sensory.

The present study investigated the relationship between the chem. composition and sensory quality of different mango (Mangifera indica L.) cultivars by multivariate statistical anal. The results showed that the high hedonic rating of mangoes was due in part to its flavor profile such as fruity, pineapple, and coconut with sweetness. High hedonic liking and pos. flavors of mangoes could be responsible for the volatile compounds including fruity esters, 1-octanol, (E,Z)-2,6-nonadienal, and γ-octalactone with high contents of sugars. On the other hand, turpentine-like and green flavors of mangoes are attributed to the relatively low hedonic liking of mangoes, which correlated with high contents of amino acids and terpenes. These findings demonstrated that interaction between individual chem. compounds within mangoes could be responsible for the specific sensory qualities of mango cultivars and provided insight into a paradigm for the selection and development of new and more desirable mango cultivars in the future.

Journal of Agricultural and Food Chemistry published new progress about Flavor. 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

Song, Xuebo published the artcileUntargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is metabolomic aroma baijiu geog GC TOF MS; 1-Butanol (PubChem CID: 263); 2-Acetyl-5-methylfuran (PubChem CID: 14514); 3-Octanol (PubChem CID: 11527); Acetoin (PubChem CID: 179); Dimethyl disulfide (PubChem CID: 12232); Dimethyl trisulfide (PubChem CID: 19310); GC×GC-TOFMS; Geographical origin; Isoamyl acetate (PubChem CID: 31276); Metabolomics; Strong aroma-type baijiu; Targeted; Trimethylpyrazine (PubChem CID: 26808); Untargeted.

A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model was excellent, with explained variation and predictive capability values of 0.988 and 0.982, resp. As a result, the model demonstrated its ability to perfectly differentiate all the unknown SAB samples. Twenty-nine potential markers were located by variable importance in projection values, and twenty-four of them were identified and quantitated. Discrimination ability is closely correlated to the characteristic flavor compounds, such as acid, esters, furans, alcs., sulfides and pyrazine. Most of the marker compounds were less abundant in the SCB samples than in the YHRB samples. The quantitated markers were further processed using hierarchical cluster anal. for targeted anal., indicating that the markers had great discrimination power to differentiate the SAB samples.

Food Chemistry published new progress about Baijiu. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Tian, Tian-Tian published the artcileMulti-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds, Related Products of esters-buliding-blocks, the main research area is distilled brandy odor stillage 3methylbutanol ethyl hexanoate octanoate; AD, aroma descriptor; AEDA, aroma extract dilution analysis; Distillation cut; FD, flavor dilution; Freshly distilled brandy; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; HS-SPME, headspace solid-phase microextraction; MS, mass spectra; OAV, odour activity value; Odour-active compounds; PCA, principal component analysis; PLS-DA, partial least squares discriminant analysis; Partial least squares discriminant analysis; Principal component analysis; RI, retention indices; SAFE, solvent-assisted flavour evaporation; Std, standards; VIP, variable importance in projection.

The characterization and distribution patterns of key odor-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatog.-olfactometry-mass spectrometry coupled with aroma extract dilution anal. (AEDA) and chemometrics anal. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odor-active compounds in the head, heart1, heart2, tail, and stillage cuts, resp. Besides, 19, 22, 11, 5, and 4 quantified compounds with odor activity values ≥ 1, resp., were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics anal. illustrated the heart1 fraction was characterized by 3-methylbutanol, Et hexanoate, 1-hexanol, Et octanoate, benzaldehyde, Et decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of b.ps. and solubilities followed diverse distillation rules during the second distillation Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.

Food Chemistry: X published new progress about Brandy. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Related Products of esters-buliding-blocks.

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

Santos, Filipa published the artcileAcacia, cherry and oak wood chips used for a short aging period of rose wines: effects on general phenolic parameters, volatile composition and sensory profile, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is acacia cherry oak wood chip wine phenol volatile composition; phenolic content; rosé wines; sensory profile; volatile composition; wood chip species.

BACKGROUND : There is a restricted knowledge about the potential impact of the use of different wood chip species on the rose wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rose wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rose wine without a previous clarification process (unfined wine) and to a rose wine submitted to a clarification process (fined wine). RESULTS : For the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rose wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rose wine aged in contact with acacia wood chips. CONCLUSIONS : The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rose wines could play an important role in rose wine characteristics, in particular in their phenolic composition © 2019 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acacia. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Perestrelo, Rosa published the artcileMadeira wine volatile profile. a platform to establish madeira wine aroma descriptors, Computed Properties of 5405-41-4, the main research area is madeira wine platform aroma descriptor; GC–qMS; HS–SPME; VOCs; potential odorants; wine.

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at mol. level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry (HS-SPME/GC-qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chem. families were identified, namely 21 esters, 13 higher alcs., ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulfur compound From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

Molecules published new progress about Almond. 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

Scott, Gabrielle published the artcileExploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas, Application of Ethyl 3-hydroxybutanoate, the main research area is strawberry cultivar volatile profile sensory physicochem Texas; Fragaria × ananassa; Texas strawberry; descriptive sensory analysis; strawberry cultivation; strawberry flavor; strawberry volatiles.

To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant anal. (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, pos. correlated to plant vigor. Fruit physicochem. characteristic anal., including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, resp. More than 300 volatiles were identified using solid-phase microextraction-gas chromatog.-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory anal. indicated that strawberry flavor was pos. associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while neg. related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.

Journal of Agricultural and Food Chemistry published new progress about Acidity. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application of Ethyl 3-hydroxybutanoate.

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

Vazquez-Pateiro, Ivan published the artcileInfluence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines, SDS of cas: 5405-41-4, the main research area is volatile composition albarino treixadura wine; flotation; must clarification; static settling; volatile compounds; white wine.

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatog. (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alc. in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.

Molecules published new progress about Acidity. 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

Anaya, Juan Alberto published the artcileApplying rosemary extract and caffeic acid to modify the composition of Monastrell wines, Product Details of C6H12O3, the main research area is Monastrell wine polyphenol aromatic compound rosemary extract caffeic acid.

This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating prefermentative maceration. For this purpose, three treatments were carried out in triplicate. In one of them, rosemary extract was applied on the clusters 10 days before harvest, caffeic acid was applied in the same way in another, and, finally, this acid was applied to grape before crushing. Each treatment was run by both traditional vinification and vinification with prefermentative maceration. After making wines, they were monitored for 12 mo after fermentation The application of rosemary extract, and that of caffeic acid but to a lesser extent, increased the color, the concentration of anthocyanins, and the percentage of polymerized anthocyanins, while prefermentation maceration gave rise to wines with a higher concentration of condensed tannins and polyphenols. Applying rosemary extract and caffeic acid in the vineyard also increased the concentration of esters and other compounds that favor wine aromatic quality, which was also enhanced by prefermentative maceration.

European Food Research and Technology published new progress about Acidity. 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

Escribano-Viana, Rocio published the artcileDo non-Saccharomyces yeasts work equally with three different red grape varieties, Product Details of C6H12O3, the main research area is Lachancea Torulaspora Tempranillo Grenache wine Metschnikowia malolactic fermentation inoculation.

The present study aimed to investigate the oenol. changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiol. and physicochem. characteristics of vinifications were analyzed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alc. fermentation, probably because of the better adaptation of the inocula to the must’s oenol. properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.

Fermentation published new progress about Acidity. 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

Corona, Onofrio published the artcileInfluence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines, Related Products of esters-buliding-blocks, the main research area is Grillo wine Quercus petraea tannins extract prefermentative addition.

In this research, the chem. characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alc. fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tannins extracted from oak wood were partly due to the drying/maturing and roasting methods used in barrel production Alc. fermentation was partially facilitated by the addition of tannins in aqueous solution The wines obtained showed a higher content of Et esters of medium-chain fatty acids (from 22 to 31%) and, in some cases, higher acetate alcs. (from 15 to 28%), relevant to the olfactory sensations provided to the wines. The tannins added to the must before fermentation also made it possible to obtain an addnl. supply of polyphenols (from 25 to 85%) able to induce more complex sensory profiles in the wines, with increased persistent taste notes.

European Food Research and Technology published new progress about Acidity. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Related Products of esters-buliding-blocks.

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