Month: December 2022

Almeida Santos, Catia V. published the artcileImpact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines, Product Details of C4H10OS, the main research area is sulfur oxide bentonite fermentation white wine.

To understand the impact of SO2 and ascorbic acid (AA) in must fermentation, Arinto and Siŕia musts were fermented under the same conditions, but in the presence of different doses of SO2 and with or without bentonite addition Arinto was fermented with 0, 50, 100 mg/L of SO2 and 100 mg/L of AA. Siria was fermented with 0, 15, 30, 45 mg/L of SO2 and 100 mg/L of AA. The volatile organic compounds (VOCs) were analyzed by HS-SPME-GC/MS. Based on PCA results obtained from VOCs profiles for both varieties, first and second principal components were responsible for more than 60% of the resp. system′s variance. In both wines, the presence or absence of bentonite was clearly discriminated. This work also shows that depending on the different doses of SO2 used, the resulting VOC profiles clearly discriminate these different fermentation conditions. The use of AA in both varieties resulted in a different VOC profile compared to the use of SO2. From this study it was also possible to verify from the VOCs profile, that Arinto wine is less resilient to fermentation changes then Siria wine, which may impact technol. choices.

LWT–Food Science and Technology published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Larina, Olga V. published the artcileSuccessive vapour phase Guerbet condensation of ethanol and 1-butanol over Mg-Al oxide catalysts in a flow reactor, Application of n-Octanol, the main research area is ethanol butanol Guerbet condensation magnesium aluminum oxide hydrotalcite catalyst.

The successive vapor phase condensation of ethanol and 1-butanol (via Guerbet reaction) in a flow reactor under atm. pressure was studied over catalytic Mg-Al oxide compositions Wherein the vapor phase condensation of 1-butanol to 2-ethyl-1-hexanol in flow has been investigated for the first time. The acid/base capacity ratio, which is determined by the Mg/Al ratio, is an important characteristic for the activity and selectivity of Mg-Al oxide catalysts in the abovementioned processes. The carbon chain length of the reacting alcs., an arrangement of surface active sites and other steric factors also have an impact on Guerbet condensation in the vapor phase. High productivity of Mg-Al oxide system to the Guerbet alcs.: 1-butanol – 25 g/(Lcat·h), 2-ethyl-1-hexanol – 19 g/(Lcat·h), has been achieved. The results have shown a prospect of successive conversion realization: (1) ethanol → 1-butanol; (2) 1-butanol → 2-ethyl-1-hexanol for the production of 2-ethyl-1-hexanol from ethanol.

Applied Catalysis, A: General published new progress about Acidity. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Application of n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Abraham, Michael H. published the artcileLimiting Diffusion Coefficients for Ions and Nonelectrolytes in Solvents Water, Methanol, Ethanol, Propan-1-ol, Butan-1-ol, Octan-1-ol, Propanone and Acetonitrile at 298 K, Analyzed Using Abraham Descriptors, Name: n-Octanol, the main research area is nonelectrolyte ion solvent diffusion coefficient linear free energy relationship.

We have used literature data on the conductivity of single ions to obtain limiting diffusion coefficients (Do) of ions in water, alcs., propanone and acetonitrile. We then used literature data on limiting diffusion coefficients of nonelectrolytes in order to set up linear free energy relationships that combine data for ions and nonelectrolytes, as log10 (Do) in the same equation, all values being at 298 K. These equations are for solvents water (N = 377, SD = 0.0474), methanol (N = 96, SD = 0.0332), ethanol (N = 96, SD = 0.0666), propan-1-ol (N = 71, SD = 0.0487), butan-1-ol (N = 53, SD = 0.0600), octan-1-ol (N = 61, SD = 0.0684), propanone (N = 86, SD = 0.0366) and acetonitrile (N = 74, SD = 0.0438) where N is the number of data points, that is ions plus nonelectrolytes, and SD is the standard deviation in log10 (Do). It is shown that solute hydrogen bond acidity, solute hydrogen bond basicity and solute volume all lower the diffusion constants of ions and nonelectrolytes in the various solvents studied.

Journal of Solution Chemistry published new progress about Acidity. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Name: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Lin published the artcileDynamics of microbial communities, ethyl carbamate, biogenic amines, and major metabolites during fermentation of soy sauce, Formula: C4H10OS, the main research area is pyroglutamic lactic acid ethyl carbamate soy sauce fermentation.

In this study, the dynamics of the microbial communities and metabolites for soy sauce were investigated. The succession of microbiota was divided into three phases in process. Dynamics of physicochem. properties coincided with the succession of dominant genera in the first 3 mo, hereafter changed slightly. The contents of L-malic acid, pyroglutamic acid, and lactic acid were increased by 11.79, 11.39, and 3.19 times (p < 0.05), resp., compared with that in the initial moromi. The contents of volatiles were changed in the later phase significantly, and dominant constituents were pos. correlated with the dominant genera. The Et carbamate (EC) and seven kinds of biogenic amines (BAs) reached the maximum in the third month, then their contents decreased. The EC forming involved in two phases, the metabolic pathway was partly shared with that of putrescine biosynthesis. These results laid an important foundation in reducing the endogenous hazards by bioturbating. Food Science and Technology Research published new progress about Acidity. 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

Moreno-Olivares, Juan Daniel published the artcileAromatic characterization of new white wine varieties made from Monastrell grapes grown in South-Eastern Spain, Category: alcohols-buliding-blocks, the main research area is Monastrell grape white wine aromatic characterization South Eastern Spain; HS-SPME-GC-MS, sensorial analysis; aromatic profile; crosses; white wines.

The aromatic profile of a wine is one of the main characteristics appreciated by consumers. Due to climate change, vineyards need to adapt to new conditions, and one of the strategies that might be followed is to develop new white varieties from Monastrell and other cultivars by means of intervarietal crosses, since white varieties are a minority in south-eastern Spain. Such crosses have already been obtained and have been seen to provide quality white wines of high acidity and with a good aromatic composition To confirm this, a quant. anal. was carried out during two vintages (2018 and 2019) in order to study and compare the volatile composition of Verdejo (V) wine with the aromatic composition of several wines made from different crosses between Cabernet Sauvignon (C), Syrah (S), Tempranillo (T), and Verdejo (V) with Monastrell (M), by means of headspace SPME-GC-MS anal. Wine volatile compounds (alcs., volatile acids, Et esters, terpenes, norisoprenoids, and two other compounds belonging to a miscellaneous group) were identified and quantified using a HS-SPME-GS-MS methodol. An addnl. sensory anal. was carried out by a qualified tasting panel in order to characterize the different wines. The results highlighted how the crosses MT103, MC69, and MC180 showed significant differences from and better quality than the Verdejo wine. These crosses produced higher concentrations of several aromatic families analyzed, which was supported by the views of the tasting panel, thus confirming their excellent aromatic potential as cultivars for producing grapes well adapted to this area for making white wines.

Molecules published new progress about Acidity. 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

Zhang, Lihua published the artcileMdWRKY126 modulates malate accumulation in apple fruit by regulating cytosolic malate dehydrogenase (MdMDH5), Application of (S)-2-hydroxysuccinic acid, the main research area is MdWRKY126 malate dehydrogenase apple fruit.

The content of organic acids greatly influences the taste and storage life of fleshy fruit. Our current understanding of the mol. mechanism of organic acid accumulation in apple (Malus domestica) fruit focuses on the aluminum-activated malate transporter 9/Ma1 gene. In this study, we identified a candidate gene, MdWRKY126, for controlling fruit acidity independent of Ma1 using homozygous recessive mutants of Ma1, namely Belle de Boskoop “”BSKP”” and Aifeng “”AF.”” Analyses of transgenic apple calli and flesh and tomato (Solanum lycopersicum) fruit demonstrated that MdWRKY126 was substantially associated with malate content. MdWRKY126 was directly bound to the promoter of the cytoplasmic NAD-dependent malate dehydrogenase MdMDH5 and promoted its expression, thereby enhancing the malate content of apple fruit. In MdWRKY126 overexpressing calli, the mRNA levels of malate-associated transporters and proton pump genes also significantly increased, which contributed to the transport of malate accumulated in the cytoplasm to the vacuole. These findings demonstrated that MdWRKY126 regulates malate anabolism in the cytoplasm and coordinates the transport between cytoplasm and vacuole to regulate malate accumulation. Our study provides useful information to improve our understanding of the complex mechanism regulating apple fruit acidity.

Plant Physiology published new progress about Acidity. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Application of (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Picinelli Lobo, Anna published the artcileAromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction, HPLC of Formula: 505-10-2, the main research area is sweet cider cryo extraction; 2-Phenylethyl acetate (PubChem CID:7654); Check-All-That-Apply; Consumers; Decanoic acid (PubChem CID:2969); Ethyl 2-Methylbutyrate (PubChem CID:24020); Ethyl decanoate (PubChem CID:8048); Ethyl octanoate (PubChem CID:7799); Ethyl tetradecanoate (PubChem CID:31283); Ice cider; Isoamyl acetate (PubChem CID:31276); Malus domestica; Octanoic acid (PubChem CID:379); Saccharomyces bayanus.

Nine ciders obtained by cryo-extraction were analyzed for chem., olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quant. volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described as sweet, spicy, fruity and floral were observed Among these, it is worth mentioning 5 high-b.p. compounds found in an olfactometric zone where heavy, phenolic odours predominate in still ciders. The sensory descriptions obtained by Check-All-That-Apply classified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most influential in the assessment of the overall quality of the ciders. The most highly valued ciders were described as the sweetest, most fruity ones, in agreement with their having the highest values for the ratio between total sugars and total acidity.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhong, Hao published the artcileProbiotics-fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials, Product Details of C4H6O5, the main research area is probiotics fermentation blueberry juice antidiabetic antioxidant antimicrobial; antidiabetic; antimicrobial; antioxidant; blueberry; fermentation.

Fermentation is a traditional food-preserving technique. It is an effective process, widely used to enrich the nutrients diversity and bioactivity of the fermented foods since ancient times. This study aimed at investigating the effects of various fermentation starters on the physicochem., antioxidant, antimicrobial, and antidiabetic properties of blueberry juices. The blueberry juices were fermented by natural fermentation (NFBJ), self-made starters fermentation (SFBJ), and com. starters fermentation (CFBJ); fresh blueberry juice (BBJ) was processed without fermentation for comparison. Probiotics-fermented blueberry juices (SFBJ and CFBJ) showed less total and reducing sugars, higher titratable acidity, and a wider variety and higher amounts of organic acids than non-fermented blueberry juice (BBJ) did. All the fermented blueberry juices (NFBJ, SFBJ, and CFBJ) showed significantly (P < 0.05) higher antioxidant potentials than that of BBJ measured by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, cupric-reducing antioxidant capacity, and ferric-reducing ability power assays. The SFBJ exhibited the highest antibacterial activities against Escherichia coli, Staphylococcus aureus, and Salmonella Typhimurium, with inhibition zone diameters of 38.84 ± 1.74 mm, 34.91 ± 1.53 mm, and 36.18 ± 3.16 mm resp. Compared with BBJ, the α-glucosidase inhibitory activity of the SFBJ and CFBJ increased by two-to threefold. The α-amylase inhibitory activity of the SFBJ and CFBJ increased by 600%, whereas the spontaneous fermentation showed no improvement. The SFBJ and CFBJ promoted glucose consumption of HepG2 cell lines, indicating the promising potential for a higher glucose bio-utilization. The SFBJ and CFBJ showed remarkable improvements in the antioxidant, antimicrobial, and antidiabetic activities compared with non-fermented and spontaneous fermented juices, indicating their promising potentials as an antihyperglycemic agent. Journal of the Science of Food and Agriculture published new progress about Acidity. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Product Details of C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Yuxin published the artcileComparative analysis of the P-type ATPase gene family in seven Rosaceae species and an expression analysis in pear (Pyrus bretschneideri Rehd.), Name: (S)-2-hydroxysuccinic acid, the main research area is transcriptome Ptype ATPase gene family phylogenetic analysis Rosaceae Pyrus; Dynamic transcriptome; Evolution; Malate accumulation; P-type ATPase; Pear; Rosaceae.

P-type ATPases are integral membrane transporters that play important roles in transmembrane transport in plants. However, a comprehensive anal. of the P-type ATPase gene family has not been conducted in Chinese white pear (Pyrus bretschneideri) or other Rosaceae species. Here, we identified 419 P-type ATPase genes from seven Rosaceae species (Pyrus bretschneideri, Malus domestica, Prunus persica, Fragaria vesca, Prunus mume, Pyrus communis and Pyrus betulifolia). Structural and phylogenetic analyses revealed that P-type ATPase genes can be divided into five subfamilies. Different subfamilies have different conserved motifs and cis-acting elements, which may lead to functional divergence within one gene family. Dispersed duplication and whole-genome duplication may play critical roles in the expansion of the P-type ATPase family. Purifying selection was the primary force driving the evolution of P-type ATPase family genes. Based on the dynamic transcriptome anal. and transient transformation of Chinese white pear fruit, Pbr029767.1 in the P3A subfamily were found to be associated with malate accumulation during pear fruit development. Using a co-expression network, we identified several transcription factors that may have regulatory relationships with the P-type ATPase gene family. Overall, this study lays a solid foundation for understanding the evolution and functions of P-type ATPase genes in Chinese white pear and six other Rosaceae species.

Genomics published new progress about Acidity. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Name: (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Pereira, Catarina published the artcileRevealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach, Computed Properties of 505-10-2, the main research area is Yeasts Arinto wine Amino acids Volatile compound aroma; Amino acids; Arinto wine; Volatile compounds; Wine aroma; Yeasts.

The importance of yeasts in aroma production during wine fermentation is a significant concern for obtaining a wine that appraises a broad number of consumers. For wine producers, wine aroma modulation is an essential issue where the yeasts used during the winemaking process represents a feasible way to improve the complexity and enhance wines specific characteristics. During the fermentation process of wines, yeasts convert grapes sugars into alc., carbon dioxide and a large number of secondary metabolites, depending on yeast metabolism, affecting the wine composition, namely its aroma and amino acids (AAs) composition So, the present work aims to study the effect of different Saccharomyces-type yeasts on the AAs composition and volatile profile of Arinto white wines. To pursue this goal, four white wines from Arinto grapes were fermented with three different com. yeasts (Saccharomyces bayanus EC1118, Saccharomyces cerevisiae CY3079, Saccharomyces bayanus QA23) and one Native yeast. Arinto wines AAs composition was quantified by HPLC-DAD, after a derivatization step to obtain the aminoenone derivatives The volatile content of Arinto wines was determined by GC/MS, after an HS-SPME extraction Results showed significant differences among the AAs content and volatile profile in the Arinto wines. The higher AAs content was found in the Arinto wines fermented with the CY3079 yeast (470.74 mg•L-1), and the lowest content of AAs in the Arinto wines fermented with EC1118 yeast (343.06 mg•L-1). Native yeast results in wines with a volatile profile richer in esters compared to the other sample wines. Principal component anal. (PCA) obtained with combined data of AAs and volatile compounds, after normalization, for each Arinto wine samples, shows a clear separation of wines fermented with Native and CY3079 yeasts in relation to QA23 and EC1118 fermented wines . The first and second principal components are responsible for 44.40% and 32.20%, resp., of the system′s variance, which clearly showed a differentiation among wines.

Journal of Chromatography A published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts