Category: 706-14-9

Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality was written by Ge, Qian;Guo, Chunfeng;Zhang, Jing;Yan, Yue;Zhao, Danqing;Li, Caihong;Sun, Xiangyu;Ma, Tingting;Yue, Tianli;Yuan, Yahong. And the article was included in Foods in 2021.Recommanded Product: 706-14-9 This article mentions the following:

In this study, Vidal grape must was fermented using com. Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents of polyphenols, acetic esters, Et esters, other esters, and terpenes were increased by R. lusitaniae QTX15, S. crataegensis YC30, and P. kluyveri HSP14 through simultaneous fermentation S. crataegensis YC30 produced the highest total aroma activity and the most abundant aroma substances of all the wine samples. The odor activity values of 1 C13-norisoprenoid, 3 terpenes, 6 acetic esters, and 10 Et esters improved significantly, and three lactones (鏈?decalactone, 绾?nonalactone, and 绾?decalactone) related to coconut and creamy flavor were only found in this wine. Moreover, this sample showed obvious floral and fruity note odor due to having the highest amount of Et ester aromatic substances and cinnamene, linalool, citronellol, 灏?damascenone, isoamyl ethanoate, benzylcarbinyl acetate, iso-Bu acetate, etc. We suggest that simultaneous fermentation of S. crataegensis YC30 with S. cerevisiae might represent a novel strategy for the future production of Vidal icewine. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Recommanded Product: 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Recommanded Product: 706-14-9

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

Assessing Volatiles in Three Chinese Dwarf Cherry Cultivars during Veraison and Maturation Using Headspace-Solid Phase Microextraction with Gas Chromatography-Mass Spectrometry was written by Cui, Qingyu;Ye, Liqin;Guo, Chang-e;Li, Weidong. And the article was included in ACS Omega in 2020.Name: 5-Hexyldihydrofuran-2(3H)-one This article mentions the following:

Chinese dwarf cherry is a native shrub in northwest China with a rich and unique fruit aroma. This study aims to determine the changes in volatile profiles during the maturation period, which provides a theor. basis for the optimal harvest times and the breeding of aroma-rich varieties. The variation in the production of 164 volatile compounds from three Chinese dwarf cherry cultivars, namely, “Jing’ou 1”, “Jing’ou 2”, and “Jing’ou 3”, were investigated by headspace-solid phase microextraction (HS-SPME)-GC-MS. These volatiles mainly constituted alcs., carbonyls, esters, terpenoids, and hydrocarbons. Their maturation process could be divided into three stages, namely prophase, metaphase, and anaphase. Prophase contained an abundance of hydrocarbons and carbonyls, primarily benzaldehyde being dominant among all volatiles. During metaphase, volatiles remained at a low level of abundance and diversity. Anaphase coincided with full maturation and was associated with esters and terpenoids; in particular, “Jing’ou 3” presented more compound diversity and a high level of acetate esters. The periods including the week prior to veraison and the week during maturation were particularly critical in volatile formation in Chinese dwarf cherries. This study reveals that the low level or lack of hexanal might be one of the distinctive characteristics separating Chinese dwarf cherries from other Cerasus or Rosaceae fruits. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Name: 5-Hexyldihydrofuran-2(3H)-one).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esters contain a carbonyl center, which gives rise to 120鎺?C閳ユ弲閳ユ彊 and O閳ユ弲閳ユ彊 angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C閳ユ彊閳ユ弲 bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Name: 5-Hexyldihydrofuran-2(3H)-one

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

Effects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine was written by Kujundzic, Toni;Rastija, Vesna;Subaric, Domagoj;Jukic, Vladimir;Schwander, Florian;Drenjancevic, Mato. And the article was included in Molecules in 2022.Related Products of 706-14-9 This article mentions the following:

The aim of this study was to determine the effects of defoliation performed in the Babica red grape variety on the volatile compounds in produced wine. Three treatments were performed during 2017 and 2018: the removal of six leaves before flowering (FL) and at the end of veraison (VER), as well as control (C). Volatile compounds were analyzed using a gas chromatograph coupled to a mass spectrophotometric detector. Statistically evaluated by anal. of variance (ANOVA at the p = 0.05 level) and principal component anal. (PCA). Defoliation treatments were affected by the concentration of several compounds, but only in one year. The VER2017 treatment significantly increased the concentration of three aliphatic esters up to 8 C atoms and octanoic acid Et ester. The FL2017 treatment increased the concentration of three aliphatic alcs. The FL2018 treatment has significantly enhanced the concentration Et cinnamate but decreased the concentrations of eugenol and dihydro-2-methyl-3(2H)-thiophenone. Both defoliation treatments reduced the concentration of 绾?decanolactone in 2017. Aldehydes, monoterpenoles, and monoterpenes remained unaffected by the defoliation treatments. Vintage was found to be the largest source of variability for most volatile compounds under investigation, which was confirmed by PCA. The effect of defoliation in the mild-Mediterranean climate was found to mostly depend on seasonal weather conditions. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Related Products of 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is 绾?valerolactone.Related Products of 706-14-9

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

Highly Stereoselective Glycosylation Reactions of Furanoside Derivatives via Rhenium(V) Catalysis was written by Casali, Emanuele;Sirwan, Othman T.;Dezaye, Ahmed A.;Chiodi, Debora;Porta, Alessio;Zanoni, Giuseppe. And the article was included in Journal of Organic Chemistry in 2021.Application In Synthesis of 5-Hexyldihydrofuran-2(3H)-one This article mentions the following:

A novel approach for the formation of anomeric carbon-functionalized furanoside systems was accomplished through the employment of an oxo-rhenium catalyst. The transformation boasts a broad range of nucleophiles including allylsilanes, enol ethers, and aromatics in addition to sulfur, nitrogen, and hydride donors, able to react with an oxocarbenium ion intermediate derived from furanosidic structures. The excellent stereoselectivities observed followed the Woerpel model, ultimately providing 1,3-cis-1,4-trans systems. In the case of electron-rich aromatic nucleophiles, an equilibration occurs at the anomeric center with the selective formation of 1,3-trans-1,4-cis systems. This anomalous result was rationalized through d. functional theory calculations Different oxocarbenium ions such as those derived from dihydro-isobenzofuran, pyrrolidine, and oxazolidine heterocycles can also be used as a substrate for the oxo-Re-mediated allylation reaction. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Application In Synthesis of 5-Hexyldihydrofuran-2(3H)-one).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120鎺?C閳ユ弲閳ユ彊 and O閳ユ弲閳ユ彊 angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C閳ユ彊閳ユ弲 bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Application In Synthesis of 5-Hexyldihydrofuran-2(3H)-one

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

A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference was written by Ghamry, Mohamed;Li, Li;Zhao, Wei. And the article was included in LWT–Food Science and Technology in 2021.HPLC of Formula: 706-14-9 This article mentions the following:

New and unconventional sources of probiotics may provide unique health efficacy by producing healthy, bioactive compounds The current study evaluates the fermentation efficiency and intrinsic effects on the bioactive substances produced by Lactobacillus apis (L. apis) as a novel strain isolated from the bumblebee gut, two different isolated Lactobacillus communities from breast milk (L.BM) and camel milk (L.CM). Lactobacillus plantarum (L. plantarum) was used as a reference during rice and oats fermentation The obtained results indicated that L.BM and L. CM treatments gave the highest production of phenolics and flavonoids values for different substrates and had the highest impact on the antioxidant capacity. All treatments demonstrated the ability to improve protein quality and properties significantly as compared to non-fermented flours. The best patterns were obtained with L.BM, followed by L. apis and L.CM compared with L. plantarum and non-fermented rice samples. The L.BM and L. apis showed a significant enhancement of volatile components in fermented rice, while L. CM displayed a pronounced effect on volatile production among oats treatments. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9HPLC of Formula: 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.HPLC of Formula: 706-14-9

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

A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference was written by Ghamry, Mohamed;Li, Li;Zhao, Wei. And the article was included in LWT–Food Science and Technology in 2021.HPLC of Formula: 706-14-9 This article mentions the following:

New and unconventional sources of probiotics may provide unique health efficacy by producing healthy, bioactive compounds The current study evaluates the fermentation efficiency and intrinsic effects on the bioactive substances produced by Lactobacillus apis (L. apis) as a novel strain isolated from the bumblebee gut, two different isolated Lactobacillus communities from breast milk (L.BM) and camel milk (L.CM). Lactobacillus plantarum (L. plantarum) was used as a reference during rice and oats fermentation The obtained results indicated that L.BM and L. CM treatments gave the highest production of phenolics and flavonoids values for different substrates and had the highest impact on the antioxidant capacity. All treatments demonstrated the ability to improve protein quality and properties significantly as compared to non-fermented flours. The best patterns were obtained with L.BM, followed by L. apis and L.CM compared with L. plantarum and non-fermented rice samples. The L.BM and L. apis showed a significant enhancement of volatile components in fermented rice, while L. CM displayed a pronounced effect on volatile production among oats treatments. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9HPLC of Formula: 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.HPLC of Formula: 706-14-9

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

Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments was written by Sheng, Xiaojing;Lin, Yingnan;Cao, Jianmin;Ning, Yang;Pang, Xueli;Wu, Jihong;Kong, Fanyu. And the article was included in Journal of Agricultural and Food Chemistry in 2021.Reference of 706-14-9 This article mentions the following:

Sweet osmanthus (Osmanthus fragrans Lour.) (OF) is one of the ten most famous flowers in China for its unique and delicate fragrance. A combined solid-phase microextraction and solvent-assisted flavor evaporation method was used to accurately capture the overall aromatic profile and characterize the predominant odorants of fresh osmanthus with the help of gas chromatog. (GC)-olfactometry and comprehensive two-dimensional GC-quadrupole time-of-flight mass spectrometry (GC x GC-QTOF-MS). Twenty-six volatiles were identified for the first time in OF. A total of 23 potent odorants, dominated by monoterpene oxides and C₆ aliphatic aldehydes, were identified. The efficacy of pectinase, β-glucosidase, and their combination on the aroma enhancement of OF was evaluated by quantitation of the target aroma components using GC-triple quadrupole-MS. The total concentration of key aroma components increased in all three enzyme treatment groups, and the increase was more significant in two β-glucosidase-treated groups. Changes in odor activity values and odor spectrum values of key odorants indicated that the pectinase-treated sample had more prominent floral, green, and potato-like scents. In contrast, the β-glucosidase-treated sample had more dominant floral, woody, almond-like, and fruity notes but less green odor, which was confirmed by sensory evaluation. β-Glucosidase and pectinase complement one another very well, and together, promote a remarkable aroma enhancement in OF. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Reference of 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Reference of 706-14-9

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

Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead was written by Starowicz, Malgorzata;Granvogl, Michael. And the article was included in Molecules in 2022.Name: 5-Hexyldihydrofuran-2(3H)-one This article mentions the following:

Mead is an alc. beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technol. process of mead production such as the step of wort preparation (with or without boiling of wort before fermentation) can be modified. All these factors might have a significant impact on the formation of aroma-active compounds, and therefore, sensory acceptance by consumers. High vacuum distillation, using the so-called solvent assisted flavor evaporation (SAFE) technique, or headspace-solid phase microextraction (HS-SPME) were applied for the isolation of the odorants. A sensory profile was used to monitor the changes in the aroma of the mead samples. Twenty-eight aroma-active compounds were detected during aroma extract dilution anal. (AEDA) based on gas chromatog.-olfactometry (GC-O) and were finally identified by gas chromatog.-mass spectrometry (GC-MS) using authentic reference compounds, including Me propanoate, Me 3-(methylthio)propanoate, and methional, all of them were identified for the first time in mead. Compounds with high flavor dilution (FD) factors were quantitated via stable isotope dilution anal. (SIDA) and revealed Et acetate (16.4 mg/L) to be the most abundant volatile compound, increasing to 57 mg/L after wort boiling, followed by Et hexanoate (both 1.2 mg/L). Furthermore, key aroma compounds were esters such as Et hexanoate, Et octanoate, and Et 3-methylbutanoate. The sensory panel evaluated ethanolic, honey-like, clove-like, sweet, and fruity notes as the main aroma descriptors of mead. The significant change in sensory evaluation was noted in the sweet odor of the heat-treated mead. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Name: 5-Hexyldihydrofuran-2(3H)-one).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Name: 5-Hexyldihydrofuran-2(3H)-one

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

Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies was written by An, Yueqi;Wen, Li;Li, Wenrong;Zhang, Xuezhen;Hu, Yang;Xiong, Shanbai. And the article was included in Journal of Agricultural and Food Chemistry in 2022.Recommanded Product: 706-14-9 This article mentions the following:

The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatog.-ion mobility spectrometry, aroma extract dilution anal., aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121°C were considered as the samples with light, strong, and medium WOF, resp. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcs., 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Recommanded Product: 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Recommanded Product: 706-14-9

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

Exploring the lipids involved in the formation of characteristic lactones in Japanese Black cattle was written by Ueda, Shuji;Sasaki, Ryo;Nakabayashi, Rio;Yamanoue, Minoru;Sirai, Yasuhito;Iwamoto, Eiji. And the article was included in Metabolites in 2021.Related Products of 706-14-9 This article mentions the following:

The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich and sweet aroma known as Wagyu beef aroma. To clarify the key metabolites involved in the aroma, we analyzed the correlation between lactone and lipid composition in Japanese Black cattle. Using gas chromatog.-olfactometry, we identified 39 characteristic odorants of the intermuscular fat. Seven characteristic lactones considered to be involved in Wagyu beef aroma were quantified and compared in the marbled area and intermuscular fat using a stable isotope dilution assay. Among them, γ-hexalactone was the only lactone whose level was significantly higher in the marbled area. To explore the lipid species involved in lactone formation, we analyzed samples with different aroma characteristics. Liquid chromatog.-mass spectrometry revealed eight lipid classes and showed significant differences in triacylglycerides (TAGs). To determine the mol. species of TAGs, we performed high-performance liquid chromatog. anal. and identified 14 TAG species. However, these analyses showed that seven lactones had a low correlation with the TAGs. However, γ-hexalactone showed a pos. correlation with linoleic acid. This study suggests that lipid composition affects the characteristic lactone profile involved in the Wagyu beef aroma. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Related Products of 706-14-9).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Related Products of 706-14-9

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