Category: 5405-41-4

Sen, Kemal published the artcileThe influence of different commercial yeasts on aroma compounds of rose wine produced from cv. Okuezgozue grape, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is com yeast Okuezgozue grape rose wine aroma compound.

In this study, the effects of the use of different com. yeasts on the aroma compounds of rose wines produced from Okuezgozue grape grown in Turkey were investigated. For this purpose, three different wines have been produced through spontaneous fermentation and using com. yeasts (NBY17 and Zymaflore X5). The aroma compounds were isolated using the liquid-liquid extraction method. These compounds were identified and quantified using the GC-MS-FID. The total amount of aroma compounds was found 150,749.4μg/L in spontaneous wine, 170,681.6μg/L in wine using NBY17, and 162,623.1μg/L in wine using Zymaflore X5. The most dominant aroma groups in wines were higher alcs. and esters. In general, NBY17 has been found to play an important role in the formation of pleasing aromatic compounds in wine both in terms of aroma formation and sensory properties. This study provided the first data on the formation ability of aroma compounds for NBY17 yeast. Many wineries today use com. yeasts because of their ability to start fermentation directly, convert sugar to alc. greatly, and produce wine with the desired properties, as well as producing small amounts of undesirable byproducts. This study which was performed using Zymaflore X5 and NBY17 among these com. yeasts was focused on the differences in the aroma compounds of rose wines obtained from Okuezgozue grapes. With this study, the first data on the ability of com. wine yeast called NBY17 produced in Turkey to form aroma compounds was provided. The use of com. yeast significantly influenced the amounts of aroma compounds in wines and the com. yeast called NBY17 plays an important role in the formation of pleasing aroma compounds in wine.

Journal of Food Processing and Preservation 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, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Sam, Faisal Eudes published the artcileComparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines, Name: Ethyl 3-hydroxybutanoate, the main research area is thermal dealcoholization volatile composition; alcohol-free wine; chemical parameters; dealcoholization; membrane; non-alcoholic wine reverse osmosis; sensory characteristics; vacuum distillation; volatile compounds.

Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Phys. dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alc. content of wines. This study aimed to compare the chem. parameters, volatile composition and sensory quality of white, rose and red wines dealcoholized by two phys. dealcoholization reverse osmosis (RO) and vacuum distillation (VD) at 0.7% volume/volume ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% volume/volume, but also significantly affected most chem. parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rose and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more Et esters and isoamyl acetate), higher alcs., organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chem. equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54-61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rose and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the resp. dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% volume/volume) wines with minimal impact on aroma and sensory quality.

Membranes (Basel, Switzerland) 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, Name: Ethyl 3-hydroxybutanoate.

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

D’Agostino, Maria F. published the artcileBlackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation, Synthetic Route of 5405-41-4, the main research area is Rubus ulmifolius Schott quality characterization.

The establishment of the corresponding standards of quality to promote the commercialization of Rubus ulmifolius Schott (Rosaceae) blackberries from Calabria (Italy) has been aimed in this study. Data on the volatile composition gathered by Solid-Phase Microextraction (SPME) followed by GC-MS have been complemented with the study for the first time of physicochem. parameters and antioxidant capacity of wild and cultivated blackberries collected in seven different locations of Calabria. Wild fruits showed significantly higher dry matter content (16.34-22.14%) and pH (3.92-5.12) and lower total acidity (0.23-0.74 as % of citric acid) compared to the cultivated sample (dry matter: 15.31%; pH: 3.30 and total acidity: 1% citric acid), whereas color and total soluble solids were similar. Antioxidant capacity (DPPH assay) of wild blackberries, correlated (r = 0.71) with results from ABTS assay, was significantly higher (SE50 = 1.6-3.4 mg DW), in agreement with its higher content of total anthocyanins and total phenolics. Ethanol (11.8-32.4%), trans-2-hexenal (2.7-21.3%), methylbutanal (5.7-17.4%), and Et acetate (4.6-11.9%) were the major compounds in both wild and cultivated blackberries. Although the presence or relative concentration of several volatiles (e.g. p-cymen-8-ol, decanal, 3-hydroxy esters, etc.) seemed to be characteristic of the harvest location/blackberry type, further research on a higher number of samples should be carried out to confirm these results. The comprehensive characterization addressed for the first time in this paper is a valuable preliminary contribution to satisfy the demand by consumers and farmers of objective data to support the premium quality of Calabrian blackberries.

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, Synthetic Route of 5405-41-4.

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

de Andrade Neves, Nathalia published the artcileChemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol, Quality Control of 5405-41-4, the main research area is Plinia jaboticaba liquor cachaca cereal alc volatile composition.

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the main Brazilian sources of anthocyanins. It is widely recognized and popular, with its consumption occurring in fresh forms and through processed products. Although popular, jabuticaba liquors are handmade, on a small-scale, with little quality control and a lack of standardization. This study aimed to evaluate the effect of the ethanol source (cachaca and cereal alc.) on the chem. characteristics of jabuticaba liquors. The beverages were evaluated considering the contents of sugars, ethanol, anthocyanins, ellagic acid, amino acids, biogenic amines, organic acids, and volatile composition The liquors showed similar chem. compositions, which differs from the content of anthocyanins and the volatile composition The liquor made from cachaca showed a greater complexity of aroma, including terpenes and volatile phenolic compounds, and a higher d.p. of anthocyanins. This study is the first published for jabuticaba liquors.

LWT–Food Science 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, Quality Control of 5405-41-4.

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

Lu, Yutong published the artcileEnhancement of Removal of VOCs and Odors from Wood by Microwave-Activated Persulfate, Product Details of C6H12O3, the main research area is VOCs odor wood microwave persulfate.

Since traditional methods for removing volatile organic compounds (VOCs) from wood consume large amounts of energy and generate environmental pollution, it is desired to develop a convenient and green treatment method. Oxidation by microwave-activated persulfate (MW-PS) is a promising alternative method that has been used to eliminate VOCs from wood. The penetration of microwave energy can destroy the wood pit membranes and increase VOC emissions. The VOCs are further degraded by ·OH and SO4•-, which are generated via the activation of microwaves. This phenomenon can be detected by the ESR spectrometry. The 35 types of main VOCs of natural wood were determined, including alkanes/terpenes, alcs./ethers, esters, aldehydes/ketones, and others. In the MW-PS system, 23 compounds were removed with an efficiency of 100%. Specifically, as one of the major compounds, the content of alkanes/terpenes was sharply decreased, and no alcs./ethers and esters were detected. It was found that the optimal conditions of the MW-PS system for the min. release of VOCs from wood were the microwave power of 462 W, irradiation time of 30 min, and PS dosage of 0.5 mmol/L.

ACS Omega published new progress about Fir wood. 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, Zheng published the artcileChemical Upcycling of Poly(3-hydroxybutyrate) into Bicyclic Ether-Ester Monomers toward Value-Added, Degradable, and Recyclable Poly(ether ester), Name: Ethyl 3-hydroxybutanoate, the main research area is chem upcycling polyhydroxybutyrate bicyclic monomers degradable polyether polyester; recyclable plastic waste.

The chem. recycling of plastic wastes into value-added products is an attractive strategy to reduce the consumption of fossil fuels and reduce the plastic pollution. We report here the facile upcycling of poly(3-hydroxybutyrate) (P3HB) into value-added polymerizable monomers and subsequent polymerization toward degradable and recyclable polymers. The bicyclic monomer 4-methyloctahydro-2H-benzo[b][1,4]dioxepin-2-one (4-MOHB) was first synthesized from P3HB through efficient steps. The obtained monomers underwent bulk ring-opening polymerization (ROP) catalyzed by stannous octoate (Sn(Oct)2) to give the amorphous materials. With benzyl alc. (BnOH) as an initiator, Sn(Oct)2 can effectively catalyze the ROP of bicyclic ether-ester monomers in a controllable fashion. Moreover, poly(4-methyloctahydro-2H-benzo[b][1,4]dioxepin-2-one) (P(4-MOHB)) showed a closed-loop recovery property due to the fused bicyclic monomer structure. The selective depolymerization of the P(4-MOHB) homopolymer back to 4-MOHB monomer can be easily realized using p-toluenesulfonic acid (TsOH) or Sn(Oct)2 as a catalyst in solution or in bulk. This strategy to recycle bioplastics into value-added materials has a promising application prospect and is beneficial to extend the life cycle of environment-friendly materials.

ACS Sustainable Chemistry & Engineering published new progress about Enthalpy. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Name: Ethyl 3-hydroxybutanoate.

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

Ichikawa, Eri published the artcileEffect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei, Synthetic Route of 5405-41-4, the main research area is metabolite koji starter alc beverage sake rice Koshitanrei; Koshitanrei ; koji starter; metabolite; metabolome analysis; sake.

In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice-koji. Rice-koji is made from the steamed rice by using koji starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by crossing 2 sake rice varieties, Gohyakumangoku and Yamadanishiki. Recently, we reported the characteristic components/metabolites in sake made from KOS by conducting metabolome anal. using UPLC-QTOF-MS. In this study, to investigate the effect of koji starter and sake rice cultivars on the sake metabolites, we performed small-scale sake-making tests using the above 3 rice cultivars and 3 koji starters. Finally, we demonstrated that some of the characteristic components/metabolites of sake from KOS are affected by the koji starter. Thus, in addition to rice cultivar, koji starter plays an important role for establishment/maintenance of the quality of the final product.

Bioscience, Biotechnology, and Biochemistry published new progress about Beverages. 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

Guimaraes, Jonas T. published the artcileEffect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is prebiotics soursop whey beverage nutritional profile; volatile compound high intensity ultrasound; Anti-hypertensive activity; Bioactive compounds; Emerging technology; Functional food; Non-thermal processing.

This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600 W) and by high-temperature short time (72 °C for 15 s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technol. induced some pos. changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals. Although some neg. changes, such as degradation of the ascorbic acid, decrease of some minerals and production of certain volatile compounds were found, the beneficial effects were prominent, thus, opening new opportunities to develop healthy functional beverages.

Ultrasonics Sonochemistry published new progress about Beverages. 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

Coelho, Eduardo published the artcileUnderstanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention, COA of Formula: C6H12O3, the main research area is oak wood wine sorption aging volatile compound retention; Aroma recombination; Mathematical models; Oak wood; Volatile compounds; Wine ageing; Wood sorption.

Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcs., esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate anal. demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.

Food Research International published new progress about Beverages. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, COA of Formula: C6H12O3.

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

Liu, Yaran published the artcileA high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is fruit wine blueberry gojiberry volatile compound odor HRMS library.

The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds However, the qual. determination of trace volatile compounds is considered to be very challenging work. GC-Orbitrap-MS with high resolution and high sensitivity provided more possibilities for the determination of volatile compounds, but without the high-resolution mass spectral library. For accuracy of qual. determination in fruit wines by GC-Orbitrap-MS, a high-resolution mass spectral library, including 76 volatile compounds, was developed in this study. Not only the HRMS spectrum but also the exact ion fragment, relative abundance, retention indexes (RI), CAS number, chem. structure diagram, aroma description and aroma threshold (ortho-nasally) were provided and were shown in a database website (Food Flavor Laboratory, http://foodflavorlab.cn/). HRMS library was used to successfully identify the volatile compounds mentioned above in 16 fruit wines (5 blueberry wines, 6 goji berry wines and 5 hawthorn wines). The library was developed as an important basis for further understanding of trace volatile compounds in fruit wines.

Scientific Data published new progress about Blueberry. 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