Month: December 2022

Liu, Bin published the artcileEffects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2, Name: 3-(Methylthio)propan-1-ol, the main research area is methylthiopropanol phenylethanol isoamyl acetate Zygosaccharomyces salinity; Flavor components; RT-qPCR; SPME-GC-MS; Salt stress; Zygosaccharomyces rouxii.

Zygosaccharomyces rouxii referred as Yeast S is an important microorganism widely applied in traditional fermented food to accelerate flavor formation. Z. rouxii 3-2 referred as Yeast S 3-2 constructed previously is a new strain having higher salt tolerance than wild type. In this study, salt stress response of synthesis key flavor metabolites 3-methylthiopropanol, 2-phenylethyl alc., and isoamyl acetate in Yeast S and S 3-2 were investigated based on SPME-GC-MS and RT-qPCR. Anal. of GC-MS data showed that high salinity led to increase the contents of 3-methylthiopropanol and 2-phenylethyl alc. both in Yeast S and Yeast S 3-2, while inhibited the synthesis of isoamyl acetate, and the induced effect on Yeast S 3-2 was more pronounced than Yeast S. Furthermore, the RT-qPCR results revealed that the salinity could enhance the genes expression of ARO10 and PDC1, and stronger effect on Yeast S 3-2 than S. However, the gene expression of AFT1 was reduced in high-salt culture conditions, which was consistent with the results of GC-MS data. The results presented in this study can provide theor. support of Z. rouxii 3-2 application during food fermentation

Bioprocess and Biosystems Engineering published new progress about Flavor. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Juan published the artcileCharacterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis, Safety of 3-(Methylthio)propan-1-ol, the main research area is Huangjiu aroma compound flavor sensory analysis China; Aroma recombination; Gas chromatography-olfactometry (GC-O); Huangjiu; Key odorants; Omission/addition.

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor anal. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatog.-olfactometry (GC-O) coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, Et lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, Et cinnamate, Et 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that Et cinnamate and Et 3-phenylpropionate played the key roles in the overall aroma of Huangjiu.

Food Research International published new progress about Flavor. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Niimi, Jun published the artcileOdour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.), Category: alcohols-buliding-blocks, the main research area is Prunus wine ethyl isobutyrate cinnamate methionol odor flavor olfactometry.

Odor active compounds (OACs) from the headspace of yellow and black plum wines (Prunus domestica L.) were analyzed using gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). Olfactometry was conducted using aroma extract dilution assay, through varying split ratios during injection. A total of 18 OACs were determined in the wine headspace including esters, ketones, sulfur containing compounds, alcs., a terpene, and phenolic compounds Thirteen of volatile compounds differed significantly (p < 0.05) in concentration between plum wines. Unique OACs were also detected within the headspace that distinguished the wines, where 4-Et guaiacol was only detected in the yellow plum wine and diacetyl was only detected within the black plum wines. The remaining nine OACs were not significantly different from each other, suggesting their ubiquity in the plum wines. High flavor dilution (FD) values were determined for Et isobutyrate, Et 2-Me butyrate, β-damascenone, and Et cinnamate. All compounds detected in the plum wines have been previously reported in grape wine and demonstrated the commonality of volatile constituents between plum and grape wine. However, the very high concentration of β-damascenone may strongly contribute to the overall aroma of the plum wines. LWT--Food Science and Technology published new progress about Flavor. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Zhuolin published the artcileCharacterization of aroma-active compounds in four yeast extracts using instrumental and sensory techniques, Formula: C4H10OS, the main research area is aroma yeast extract olfactometry GC; aroma-active compounds; gas chromatography−olfactometry; odor activity value; partial least-squares regression; solvent-assisted flavor evaporation; yeast extracts.

Gas chromatog.-olfactometry coupled with sensory anal. and partial least-squares regression (PLSR) anal. led to the identification of the odorants responsible for the different flavors of four yeast extracts Sensory anal. showed that LA00L had an intense sulfurous attribute, and LA00 was characterized by fatty and green notes, FA31 exhibited the floral odor, while KA02 had strong phenolic, animal, fermented, roasted, and caramellic notes. A total of 37 key aroma compounds with odor activity values greater than 1 were determined 2,4-Di-tert-butylphenol and methional were the most potent aroma compounds In addition, the key aroma compounds in LA00L were nonanal, di-Me disulfide, and γ-decalactone. Octanal, di-Me disulfide, and benzeneacetaldehyde were the key aroma compounds in LA00. In FA31, styrene, benzeneacetaldehyde, and acetophenone were the key aroma compounds, while indole, 2-methoxyphenol, benzeneacetaldehyde, and p-cresol contributed significantly to the aroma of KA02. PLSR showed that p-cresol and indole were significantly responsible for the phenolic and animal notes inducing the off-flavor (yeasty odor) of yeasty extracts More significantly, indole was first reported to have an important effect on yeasty odor.

Journal of Agricultural and Food Chemistry published new progress about Flavor. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ono, Atsushi published the artcileValidation of the (Q)SAR combination approach for mutagenicity prediction of flavor chemicals, Quality Control of 42822-86-6, the main research area is flavor chem mutagenicity quant structure activity relationship.

Most exposure levels of flavor in food are considered to be extremely low. If at all, genotoxic properties should be taken into account in safety evaluations. We have recently established a (quant.) structure-activity relationship, (Q)SAR, combination system, which is composed of three individual models of mutagenicity prediction for industrial chems. A decision on mutagenicity is defined as the combination of predictive results from the three models. To validate the utility of our (Q)SAR system for flavor evaluation, we assessed 367 flavor chems. that had been evaluated mainly by JECFA and for which Ames test results were available. When two or more models gave a pos. evaluation, the sensitivity was low (19.4%). In contrast, when one or more models gave a pos. evaluation, the sensitivity increased to 47.2%. The contribution of this increased sensitivity was mainly due to the result of the prediction by Derek for Windows, which is a knowledge-based model. Structural anal. of false negatives indicated some common sub-structures. The approach of improving sub-structural alerts could effectively contribute to increasing the predictability of the mutagenicity of flavors, because many flavors possess categorically similar functional sub-structures or are composed of a series of derivatives

Food and Chemical Toxicology published new progress about Flavor. 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, Quality Control of 42822-86-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Vilela, Ailyn de Oliveira published the artcileHeadspace solid-phase microextraction: validation of the method and determination of allyl isothiocyanate persistence in cowpea beans, Formula: C8H18O, the main research area is headspace solid microextraction allyl isothiocyanate cowpea GC.

Essential oils are widely recognized as an efficient and safe alternative for controlling pests in foods. However, a few studies have determined the persistence of these compounds in stored grains. The present study optimized and validated a fast and effective method for extraction and quantification of allyl isothiocyanate (AITC-the main component of mustard essential oil) residue in cowpea beans. It also investigated the persistence of this substance in the grains. The proposed method employs headspace solid-phase microextraction (HS-SPME) and gas chromatog. with a flame ionization detector (GC/FID). For optimizing it, a central composite design (CCD) was used, where the best conditions for the extraction of the AITC were achieved using 15 min fiber exposure at 30 °C. The performance of the method was assessed by studying selectivity, linearity, limits of detection (LOD) and quantification (LOQ), precision, and accuracy. The LOD and LOQ for AITC were 0.11 and 0.33 μg kg-1, resp. The determination coefficient (R2) was above 0.99. The relative recovery rate ranged from 108.2 to 114.8%, with an interday coefficient of variation below 9%. After 36 h, no residue was detected in the samples, demonstrating that the AITC has low persistence and can be safely used as a bioinsecticide for grains.

ACS Omega published new progress about Cowpea. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Formula: C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Baltes, W. published the artcileModel reactions on roast aroma formation – the reaction of serine and threonine with sucrose, Computed Properties of 50966-69-3, the main research area is coffee aroma formation model reaction; sucrose reaction serine threonine aroma; serine reaction sucrose coffee aroma; threonine reaction sucrose coffee aroma; Maillard reaction coffee aroma.

About 350 compounds were identified in the mixture obtained by reacting serine and threonine with sucrose under conditions of coffee roasting (220°). More than 120 pyrazines were found. In the presence of excess sucrose, the concentration of pyrazines amounted to 22% from the reaction with threonine and 5% from that with serine, whereas when serine and threonine were heated with little or no sucrose, pyrazine concentrations reached 32-38% of total volatiles. Volatiles also contained >70 pyrroles, 2 dihydropyrrolizines, alkylated pyridines (from Maillard reaction and pyrolysis of hydroxy amino acids), and, in the presence of sugar, acetylpyrines. With excess sucrose, 57-62% of the products were furan derivatives Raw Arabica coffee was reacted in the same tube used for the model mixtures By comparison of the results, 53 volatiles not previously described in coffee aroma were found, including 7 pyridines, 12 alkyl- or alkenyl pyrazines, 3 pyrrolopyrazines, 1 furfuranylpyrazine, and N-pyrrolylethanol  [6719-02-4].

Developments in Food Science published new progress about Coffea. 50966-69-3 belongs to class alcohols-buliding-blocks, name is 3-(1H-Pyrrol-1-yl)propan-1-ol, and the molecular formula is C7H11NO, Computed Properties of 50966-69-3.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Tao published the artcilePurification, chemical analysis and antioxidative activity of polysaccharides from pH-modified citrus pectin after dialyzation, HPLC of Formula: 59-23-4, the main research area is modified citrus pectin polysaccharide purification chem analysis antioxidative activity.

Oxidative stress is a major risk factor implicated in the pathogenesis of many human diseases ranged from inflammation to cancer. Modified citrus pectin (MCP) is a com. available dietary supplement produced from citrus pectin. However, the antioxidative activity of MCP is currently unknown. In this study, MCP was fractionated by a combination of DEAE-cellulose and Sephadex G-75 chromatogs. into one neutral fraction (MCPN) and four acidic fractions (MCP02a, MCP02b, MCP04a, and MCP04b). Among these fractions, MCP02b and MCP04a exhibited good DPPH·-scavenging effect with a concentration-dependent manner. Structural anal. results showed that MCP02b mainly contained the HG domain as well as some RG-I domains with β-(1 → 4)-galactan side chains and 4-O-Me-β-GlcA attached to the nonreducing terminals of the side chains. These findings could extend the applications of MCP as an antioxidant agent for functional foods or food additives.

LWT–Food Science and Technology published new progress about Citrus. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, HPLC of Formula: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Senoussi, Asma published the artcileFormation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is Bouhezza goat cheese ripening aroma compound.

The aromatic profile development of Bouhezza goat cheese during manufacturing-ripening in traditional goatskin bags was assessed using solid-phase microextraction (SPME) and steam distillation (SD) coupled to gas chromatog.-olfactometry. Sixty different odor-active compounds (OACs) were revealed. The volatile profile of Bouhezza goat cheese changed during cheese ripening, but ester and terpene compounds dominated throughout manufacturing-ripening. During ripening the number of alcs., esters, heterocyclic compounds, ketones, sulphurs, terpenes and tiazole increased gradually. Cheese aroma results differed between the extraction methods; thiazole and sulphurs were better extracted by SPME, but heterocyclic compounds were exclusively extracted using SD. SD revealed a more complete volatile and aromatic profile of Bouhezza compared with SPME; however, the low level of common OACs showed that the methods are complementary to each other and SPME cannot be neglected. The application of different extraction methods helps to achieve a complete description of the aromatic profile of traditional cheeses.

International Dairy Journal published new progress about Cheese. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Diniz-Silva, Helena Taina published the artcileA synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Origanum Rosmarinus Escherichia synergism essential oil cheese quality storage.

The effects of Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) essential oils in combination on the counts of a mesophilic starter co-culture and Escherichia coli O157:H7 in cheese were determined during 21 days of refrigerated storage. Prevalent OVEO and ROEO terpenes, as well as the physicochem. and sensory aspects of cheese, were also determined OVEO (0.03μL/g) and ROEO (1.32μL/g) did not decreased the counts of Lactococcus spp. while caused a decrease of approx. 3.0 log CFU/g in counts of E. coli O157:H7 in the earlier 12 days of storage. Terpenes of OVEO and/or ROEO decreased during storage in cheese and showed a correlation with decreases in E. coli O157:H7 counts. Eucalyptol, camphor, α-pinene and camphene were detected until 18 days of storage, and only eucalyptol, camphor and α-pinene were detected until 21 days of storage. OVEO and ROEO did not affect the physicochem. parameters and characterized the cheese by the refreshing aroma, mint-like flavor and softness. These results show the prevalent terpenes of OVEO and ROEO in fresh cheese during refrigerated storage and suggest their incorporation during manufacture as a strategy to preserve this product, with particular effects on the survival of E. coli O157: H7.

LWT–Food Science and Technology published new progress about Cheese. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts