Month: December 2022

Ma, Baiquan published the artcileA Ma10 gene encoding P-type ATPase is involved in fruit organic acid accumulation in apple, Related Products of alcohols-buliding-blocks, the main research area is Malus fruit organic acid vacuolar acidification Ma10 gene; Malus domestica ; P-type ATPase; candidate gene association mapping; fruit acidity; transcriptome analysis.

Summary : Acidity is one of the main determinants of fruit organoleptic quality. Here, comparative transcriptome anal. was conducted between two cultivars that showed a significant difference in fruit acidity, but contained homozygous non-functional alleles at the major gene Ma1 locus controlling apple fruit acidity. A candidate gene for fruit acidity, designated M10, was identified. The M10 gene encodes a P-type proton pump, P3A-ATPase, which facilitates malate uptake into the vacuole. The Ma10 gene is significantly associated with fruit malate content, accounting for ∼7.5% of the observed phenotypic variation in apple germplasm. Subcellular localization assay showed that the Ma10 is targeted to the tonoplast. Overexpression of the Ma10 gene can complement the defect in proton transport of the mutant YAK2 yeast strain and enhance the accumulation of malic acid in apple callus. Moreover, its ectopic expression in tomato induces a decrease in fruit pH. These results suggest that the Ma10 gene has the capacity for proton pumping and plays an important role in fruit vacuolar acidification in apple. Our study provides useful knowledge towards comprehensive understanding of the complex mechanism regulating apple fruit acidity.

Plant Biotechnology Journal 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Testa, Bruno published the artcileUse of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano, Product Details of C4H6O5, the main research area is hanseniaspora guilliermondii white grape vitis vinifera.

In industrial winery, the use of mixed starter cultures composed of Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers to enhance the sensory and complexity of the wine without compromising the quality. In this work, the oenol. properties and enzymic activities of 196 non-Saccharomyces yeasts, belonging to Hanseniaspora guilliermondii and Hanseniaspora uvarum species, were investigated. This screening has allowed the selection of the best non-Saccharomyces yeast strain and the use of vinification for white grape of Campania Vitis vinifera cv Fiano, in an industrial scale. The exptl. fermentations were performed in four different batches: batch A (H. guilliermondii BF1 and S. cerevisiae 404 in sequential inoculum); batch B only inoculum of S. cerevisiae 404; batch C without inoculation (spontaneous fermentation); batch D with the inoculum of H. guilliermondii BF1 strain. The results of chem. and sensorial analyses have showed that the best wine comes from batch A. In conclusion, the use of H. guilliermondii BF1 with good oenol. properties and a strong β-glucosidase activity allowed to improve the sensorial complexity of the wine. Selected non-Saccharomyces yeast could be applied profitably to winemaking to enhance the quality of the wine using new fermentation technologies, and could be used in industrial winery.

European Food Research and Technology 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

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, Category: alcohols-buliding-blocks, 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. 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

Sen, Kemal published the artcileThe influence of different commercial yeasts on aroma compounds of rose wine produced from cv. Okuezgozue grape, Application of 3-Pentanol, 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. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Application of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sen, Kemal published the artcileThe influence of different commercial yeasts on aroma compounds of rose wine produced from cv. Okuezgozue grape, Formula: C4H10OS, 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. 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

Liu, Jingjing published the artcileComparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation, Computed Properties of 505-10-2, the main research area is bacillus rapid fermentation volatile metabolite sufu maturation.

Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated that a total of 55 kinds of nonvolatile compounds were detected, including 2 carbohydrates, 4 alcs., 17 amino acids, 18 organic acids, 6 biogenic amines, and 8 other substances. Furthermore, a total of 58 volatile compounds identified were composed of 11 esters, 16 alcs., 10 acids, and 21 miscellaneous compounds Inoculation of bacillus licheniformis enriched the metabolite profile of sufu and improved its functionality and safety of edibility. It was observed that the pure fermented starter resulted in controlled acceleration of sufu maturation.

International Journal of Food Properties 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

Cha, Yong-Jun published the artcileVolatile Flavor Compounds and Nutritional Values in Alaska Pollack Sikhae Made by Two-Stage Fermentation, Formula: C5H12O, the main research area is Alaska Sikhae volatile compounds solid phase microextraction GCMS.

Volatile compounds created in Alaska pollack Sikhae during fermentation were analyzed using solid-phase microextraction/gas chromatog./mass spectrometry. Eighty-three volatile compounds were detected and were found to be composed mainly of 29 alcs., 11 sulfur-containing compounds, 12 terpenes, 11 aromatic compounds, 9 hydrocarbons, 3 esters, 3 aldehydes, 2 ketones, and 3 miscellaneous compounds Acetic acid, which has a vinegar-like odor, was sharply increased at an early stage of fermentation and remained at the highest levels until 150 days of fermentation Sulfur-containing compounds and terpenes were detected in the second-highest abundance during fermentation Among these, 5 sulfur-containing compounds-methylallyl sulfide, methylallyl disulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-Me disulfide-may play predominant roles in the characteristic flavor of Sikhae with their low thresholds and garlic- and garlic salt-like odors. Levels of amino-N and volatile basic nitrogen (VBN) sharply increased until day 60 and then slowly decreased with fermentation time, and the biol. activities-antioxidative, angiotensin-I converting enzyme (ACE), and xanthine oxidase (XO) inhibition-were found in Alaska pollack Sikhae until 150 days of fermentation

ACS Symposium Series published new progress about Acidity. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gimenez-Banon, Maria Jose published the artcileEffects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition, Category: alcohols-buliding-blocks, the main research area is methyl Jasmonate nanoparticle wine 1propanol beta phenylethanol methanol; aroma; elicitor; foliar application; nanoparticles; sensorial analysis.

The application of Me jasmonate (MeJ) as an elicitor to enhance secondary metabolites in grapes and wines has been studied, but there is little information about its use in conjunction with nanotechnol. and no information about its effects on wine volatile compounds This led us to study the impact of nanoparticles doped with MeJ (Nano-MeJ, 1mM MeJ) on the volatile composition of Monastrell wines over three seasons, compared with the application of MeJ in a conventional way (10 mM MeJ). The results showed how both treatments enhanced fruity esters in wines regardless of the vintage year, although the increase was more evident when grapes were less ripe. These treatments also achieved these results in 2019 in the cases of 1-propanol, beta-phenyl-ethanol, and methionol, in 2020 in the cases of hexanol and methionol, and in 2021, but only in the case of hexanol. On the other hand, MeJ treatment also increased the terpene fraction, whereas Nano-MeJ, at the applied concentration, did not increase it in any of the seasons. In summary, although not all families of volatile compounds were increased by Nano-MeJ, the Nano-MeJ treatment generally increased the volatile composition to an extent similar to that obtained with MeJ used in a conventional way, but at a 10 times lower dose. Therefore, the use of nanotechnol. could be a good option for improving the quality of wines from an aromatic point of view, while reducing the necessary dosage of agrochems., in line with more sustainable agricultural practices.

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

Zheng, Huidong published the artcileThe influence of solvent polarity on the dehydrogenation of isoborneol over a Cu/ZnO/Al2O3 catalyst, Safety of rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is solvent polarity dehydrogenation isoborneol.

Several Cu/ZnO/Al2O3 catalysts with high Cu and ZnO contents were used to study the influence of solvent polarity on the dehydrogenation and dehydration of isoborneol. The employment of a polar solvent enhanced the activity for the main dehydrogenation reaction, while the use of a non-polar solvent favored the dehydration side-reaction. Different techniques were employed to characterize the fresh, treated, and spent catalysts. X-ray powder diffraction (x-ray diffraction) showed that the copper was in metallic form and zinc in oxide form, transmission electron microscope (TEM) showed differences in catalyst morphol. that depended on the polarity of the solvent used, N2O titration gave the Cu active site d., and temperature-programmed desorption of NH3 (NH3-TPD) provided the acidity of the materials. In non-polar solvents the copper nanoparticles were sintered and this may were due to the enhanced activity of adventitious water in those solvents or simply because of interactions between the solvents and the copper and zinc oxide components. The sintering resulted in a decrease in the number of active sites and an increase in acidic sites, which enhanced the undesired dehydration reaction. Based on the results of inductively coupled plasma (ICP) and TEM, a model of the catalyst was proposed to illustrate the effect of solvent polarity on the dehydrogenation of isoborneol.

Catalysis Today published new progress about Acidity. 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, Safety of rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Pavlovic, J. published the artcileCatalytic activity of SnO2- and SO4/SnO2-containing clinoptilolite in the esterification of levulinic acid, Formula: C8H18O, the main research area is catalytic SnO2 SO4 clinoptilolite esterification levulinate Zeolitic tuff.

Catalysts based on natural zeolite – clinoptilolite loaded with either SnO2 (TOHCLI) or sulfated SnO2 (STOHCLI) were prepared and tested in the esterification of levulinic acid (LA) with octanol or ethanol. The Sn content in TOHCLI and STOHCLI varied from 4.5 to 12.3 weight%. The catalysts were characterized by powder X-ray diffraction method, SEM coupled with energy dispersive X-ray spectroscopy, thermal anal., XPS, N2 physisorption at -196 °C, 27Al and 29Si MAS NMR solid state spectroscopy and FTIR spectroscopy for anal. of acidic centers. A high conversion rate of LA into octyl- (OLA) or Et levulinate (ELA) was obtained for both TOHCLI and STOHCLI. TOHCLI showed a high activity in the conversion of LA into OLA (55%) and a moderate activity in the conversion to ELA (22%). STOHCLI led to a total conversion of LA to OLA and ELA due to the presence of a high amount of Bronsted and Lewis acid sites in the catalysts. The catalytic activity decreased to 86% for OLA and to 66% for ELA after next five cycles. Lower catalytic activity in the repeated cycles during ELA formation was explained by pore blockage due to coke formation.

Microporous and Mesoporous Materials published new progress about Acidity. 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