Category: 5405-41-4

Santamaria, Pilar published the artcileNitrogen sources added to must: effect on the fermentations and on the tempranillo red wine quality, Safety of Ethyl 3-hydroxybutanoate, the main research area is nitrogen supplementation alc malolactic fermentation Tempranillo red wine quality.

Nitrogen supplementation in musts or during the alc. fermentation is a common practice to promote fermentations In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alc. and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition The nitrogen supplementation did not provide neither significant advantages in kinetics and fermentations time, nor differences in the chem. wine composition The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period.

Fermentation published new progress about Acidity (volatile). 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

Chen, Xiao published the artcileFree and glycosidic volatiles in tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) juices prepared from three cultivars grown in New Zealand, HPLC of Formula: 5405-41-4, the main research area is glycosidic volatile tamarillo juice cultivar; PCA; PLS-DA; glycosides; ripening; tamarillo; volatile.

This study investigated the free and glycosidic-bound volatiles in the juice samples of three tamarillo cultivars (i.e. Amber, Mulligan, and Laird’s Large) that are widely grown in New Zealand. Juice samples were prepared from fruits at different ripening stages (green, middle, and ripe). Headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry was applied to analyze the free volatiles in the samples. A total of 20 free volatiles were detected. Among the samples, the ripe Mulligan juice gave the highest contents of free terpenoids (424μg/L) and esters (691μg/L). The glycosidic-bound volatiles were prepared by solid-phase extraction The matrix effect was evaluated based on the recovery rate of analytes containing multiple aglycon classes. From the results, Ph β-D-glucopyranoside was selected to compensate the matrix effect caused by insufficient acquisition of glycosidic volatiles during analyte preparation In all the ripe-fruit juice samples, the aglycons 4-hydroxy-2,5-dimethyl-3(2H)-furanone and trans-2, cis-6-nonadienal were found to give high odor activity values. According to multivariate statistical anal., 11 free volatiles and 22 glycosidic volatiles could be potentially applied as volatile makers to distinguish the juice samples. This study has provided a comprehensive understanding of the flavor chem. of tamarillo juices, with a focus on the potential role of glycosidic aglycons as aroma contributors to tamarillo products.

Journal of Agricultural and Food Chemistry published new progress about Cyphomandra betacea. 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

Montevecchi, G. published the artcileEffect of Kaolin/Defoliation combined with dry ice on Lambrusco red wine production to constrain the effects of climate change, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is Lambrusco red wine kaolin defoliation dry ice climate change.

Since viticulture is affected considerably by climate change, it is imperative to encourage research on new strategies in order to constrain these critical effects on the composition of berries and the quality of wines. A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation and (iii) cryomaceration of grapes with dry ice was evaluated in the production of Lambrusco Salamino wines. Phys., chem. and sensory analyses were carried out on the sample set, including the control wines. In general, cryomaceration with dry ice proved to be a winning choice to lower alc. strength (roughly 5%). In addition, the wines showed an increase in anthocyanin content by approx. 17%, while the content of catechins, flavanols and hydroxycinnamic acids decreased. Consistent with the increase in the anthocyanin content, an increase in color indexes and sensory color intensity scores was observed As for the aromatic profile, 2-phenylethanol showed an increase of approx. 18% in the treated wines while, in parallel, a lower content of C6 alcs. and volatile fatty acids was observed The multiple adaptation strategies put in place in the present study show an alternative way to mitigate the severe effects of climate change on wine production, and to face changing consumer demands.

South African Journal of Enology and Viticulture published new progress about Acetates Role: FFD (Food or Feed Use), 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, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Ntsoane, Makgafele Lucia published the artcileImpact of low oxygen storage on quality attributes including pigments and volatile compounds in ‘Shelly’ mango, Computed Properties of 5405-41-4, the main research area is Shelly mango low oxygen storage quality.

Optimal oxygen conditions in controlled atm. storage play an important role in maintaining quality and extending shelf life of mangoes, especially for long distance markets. The aim of the study was to investigate the low O2 tolerance limit of ‘Shelly’ mango fruit based on quality attributes including pigments and accumulation of O2 restricted volatile organic compounds (VOCs). Spectroscopy in the visible wavelength range was applied in diffuse reflectance mode as a non-destructive method for monitoring the pigment contents. Furthermore, the relationship between non-destructively measured pigment indexes and pigment content was investigated. The spectral reflectance measurements predicted the pigment content in mango fruit (R2 ≥ 0.70). However, exptl. results showed that low O2 had no impact on pigment contents. Soluble solids and individual sugars (sucrose, fructose, and glucose) increased in all storage conditions. Significant differences were found in VOCs, 1% O2 resulted in significant accumulation of anaerobic metabolites: ethanol, Et acetate, 3-hydroxy-2-butanone, Et butanoate, 1-butanol, 2, 3-butanediol, Et propanoate, 2, 3-butanediol, undecane. Sensory anal. indicated that the panelists rejected fruit stored at 1% O2 due to unfavorable odor and taste. The results showed that 5% is the low O2 limit for ‘Shelly’ mango, below which anaerobic metabolites accumulated compromising the acceptability of the fruit due to ‘off-flavor’. However, storage conditions of 10% O2 can already result in reduced fruit mass loss and respiration rate; maintained the fruit flesh firmness, soluble solids content, and individual sugars in ‘Shelly’ mango after 21 d of storage.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Alcohols Role: FFD (Food or Feed Use), 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, Computed Properties of 5405-41-4.

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

Su, Yingyu published the artcileEffects of Broussonetia papyrifera-fermented feed on the growth performfermentedance and muscle quality of Hu sheep, Product Details of C6H12O3, the main research area is Broussonetia papyrifera fermentation feed muscle quality Hu sheep.

This study aims to determine the effect of adding different proportions of Broussonetia papyrifera (BP)-fermented feed on Hu sheep. A total of 40 male Hu sheep (weighting 20.6 ± 2.20 kg) were collected and then divided into group I, II, III, and IV, with 0%, 5%, 10%, and 15% of BP-fermented feed to based diet, resp. After the trial period of 10 and 50 d, the sheep were slaughtered by conventional methods for the chem. analyses. It showed that adding 10% fermented feed could significantly increase the growth performance of the Hu sheep. Adding the fermented feed can improve the protein level, main flavor amino acid content, and fatty acid in the muscle. Based on the headspace solid-phase microextraction and gas chromatog. – mass spectrometry methods, a total of 125, 120, 119, and 117 kinds of volatile compounds were identified in group I, II, III, and IV, among which the relative content of the acid compound, ester compound, ketone compound, and aldehydes in group II, III, and IV were higher than that in control group, resp. Addition of BP-fermented feed could significantly improve growth performance and meat quality of Hu sheep.

Canadian Journal of Animal Science published new progress about Aldehydes Role: FFD (Food or Feed Use), 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, Product Details of C6H12O3.

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

Alamo-Sanza, Maria del published the artcileImpact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives, Safety of Ethyl 3-hydroxybutanoate, the main research area is oak red wine long bottle aging oxygen.

The adding of wood pieces together with small amounts of oxygen to simulate the processes for aging red wine in barrels is the most common alternative to oak barrels. The evolution of these wines aged with alternatives in bottle has not been examined in depth as they are considered to be for rapid consumption. This paper presents for the first time the evolution in bottle for 10 years of the same wine aged in oak barrels and subjected to diverse alternative aging processes using different woods. Wines subjected to this alternative have evolved after 10 years in the bottle in a similar way to those aged in barrels. Wines aged in barrels retain significantly higher levels of blue tonalities than those treated with chips + FMOX and the loss of compounds responsible for red is almost double in wines treated with alternatives than in those aged in barrels. Wines aged in barrels showed higher concentrations of cis- and trans-whiskylactones than those treated with alternative products. In both the cis/trans whisky lactone ratio has been around 2 in wines aged in French oak, and over 5 in wines aged in American oak. Adequate oxygen management during treatment with oak alternatives provides long-life wines.

LWT–Food Science and Technology published new progress about Lactones 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

Celik, Z. D. published the artcileImpact of malolactic fermentation on the volatile composition of Turkish Kalecik karasi red wines, Application In Synthesis of 5405-41-4, the main research area is red wine volatile compound Oenococcus oeni.

The effects of spontaneous malolactic fermentation (MLF) and a malolactic starter culture (Oenococcus oeni) on the volatile compounds of Kalecik karasi red wines were investigated. The volatile compounds were extracted using liquid-liquid extraction and quantified by GC-MS-flame ionization detection. Starter cultures of O. oeni had a pos. effect in shortening MLF and producing lower volatile acidity. After MLF, the total volatile compounds increased in both the inoculated wines and the spontaneously fermented wine. Et lactate, di-Et succinate and γ-butyrolactone increased upon inoculation with cultures of O. oeni strains PN4 and VP41. MLF increased the diacetyl concentration in all Kalecik karasi wines. Strain dependent differences were found in the level of diacetyl, with O. oeni PN4 producing more diacetyl than O. oeni VP41. After MLF, the concentrations of acetoin, 4-ethylguaicol and 4-ethylphenol increased in spontaneously fermented wine compared with wines inoculated with O. oeni. Accordingly, the use O. oeni PN4 is recommended for a controlled MLF to produce better quality Kalecik karasi wines.

Journal of the Institute of Brewing published new progress about Lactones 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

Sanchez-Palomo, E. published the artcileThe aroma of La Mancha Chelva wines: Chemical and sensory characterization, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is Vitis volatile aroma compound chem sensory property; Aromatic series, Sensory Analysis; Chelva white wine; Gas chromatography-mass spectrometry; Volatile aroma compounds.

The aim of this study is the chem. and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatog. Mass Spectrometry (GC-MS) was employed by their anal. Aroma Sensory Profile of wines was defined using the Quant. Descriptive Sensory Anal. (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chem. nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer.

Food Research International published new progress about Alcohols 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, Recommanded Product: Ethyl 3-hydroxybutanoate.

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

Nardi, Tiziana published the artcileManaging wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine, Related Products of esters-buliding-blocks, the main research area is Torulaspora Oenococcus fermentation red Barbera wine.

The use of selected starter cultures for grape must fermentation is nowadays practiced in most wine regions of the world, and as the range of available microorganisms increases this gives winemakers the possibility to increase biodiversity in guided fermentations Nevertheless, little information is available regarding the oenol. use of Saccharomyces and non-Saccharomyces yeasts in combination with lactic acid bacteria. The present study evaluates the effect of the inoculation of a non-Saccharomyces yeast, Torulaspora delbrueckii, in an alc. fermentation (in combination with a Saccharomyces starter), together with different modalities of malolactic fermentation management (co-inoculation, sequential inoculation and no inoculation of an Oenococcus oeni starter), on the quality of a red Barbera wine. The fermentation dynamics were verified and the final wine properties were evaluated in terms of physico-chem. composition determined by 1H-NMR, free volatile compounds measured by GC-MS and organoleptic characteristics assessed via sensory anal. Overall, the results show that the joint employment of non-Saccharomyces yeasts did not delay alc. nor malolactic fermentation progress, did not interfere with the pos. effect of the co-inoculation of malolactic bacteria (beneficial for both fermentation length and for the chem., aromatic and sensory properties of wine) and enabled the production of wines with a more intense color.

European Food Research and Technology published new progress about Alcohols 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, Related Products of esters-buliding-blocks.

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

Liguori, Loredana published the artcileImpact of dealcoholization on quality properties in white wine at various alcohol content levels, Application of Ethyl 3-hydroxybutanoate, the main research area is white wine Falanghina dealcoholization quality property alc; Aroma; Dealcoholization; Low alcohol content; Membrane; Osmotic distillation; Wine.

The reduction of alc. content in wines has two main objectives, the former is decreasing the wines’ strength and the latter is producing new low alc. beverages. To accomplish the latter, in this study, we focused on the dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alc. content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p < 0.05) in total phenols, flavonoids, organic acids and total acidity were observed among the wine samples at different alc. content levels. On the contrary, the volatile compounds content decreased with increasing alc. removal. Specifically, almost 50% of higher alcs. with acids and lactones were preserved in dealcoholized wine at 9.8 vol% alc. content, but this percentage reduced to 30% in the sample at 6.8 vol%, and was even lower in the dealcoholized wine with lower alc. content. It was argued that the transport of volatile compounds through the membrane, beside the membrane selectivity, is highly correlated with the Henry constant (R2 > 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odor, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alc.-free wine-based beverage with enhanced odor and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.

Journal of Food Science and Technology (New Delhi, India) published new progress about Alcohols 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 of Ethyl 3-hydroxybutanoate.

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