Month: December 2022

Ding, Wenwu published the artcileCharacterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju, Synthetic Route of 505-10-2, the main research area is alc ester volatile compound doubanjiang meju closed open fermentation.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling anal. of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, resp. Compared with the OFD, more diversity and higher concentrations of alcs. and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, resp., by the combined anal. of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p < 0.05) by quant. descriptive anal. (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC-O. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. European Food Research and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Roldan, Ana M. published the artcileInfluence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines, Name: 3-(Methylthio)propan-1-ol, the main research area is vinification volatile compound aromatic Palomino; enzymes; pellicular maceration; sensory analysis; supra-extraction; volatile compounds; yeasts; β-glycosidase.

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of com. yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial anal. were determined The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odor activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

Foods published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Wu, Shumeng published the artcileEffect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor, Application In Synthesis of 505-10-2, the main research area is lactic acid bacteria bread flavor sourdough fermented corn oil.

Corn oil and Lactococcus lactis (L. lactis) were selected for improving the sourdough bread aroma, and their effect on bread flavor was studied. Volatile compounds (VOCs) in sourdough and bread crumbs were determined by gas chromatog.-mass spectrometry. The results demonstrated that the VOC profiles appeared mainly dominated by alcs., aldehydes, ketones, acids, esters, and heterocyclic compounds Principal component anal. and cluster anal. showed that the formation of most alcs. were promoted by L. lactis, while corn oil addition yielded more aldehydes, ketones, and furans. Further anal. of odor-active components in bread was characterized by aroma extract dilution anal. and odor activity value (OAV). In the sourdough bread obtained with the addition of corn oil and lipase, (E,E)-2,4-decadienal, 2-pentylfuran, 1-octen-3-ol, 3-methylthio-1-propanol, and (E)-2-nonenal had higher flavor dilution factors and OAV, which were the key aroma compounds distinguished from other varieties of breads.

LWT–Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

He, Junhua published the artcileComprehensive evaluation of quality of Camellia semiserrata seed oils from various harvest dates, SDS of cas: 584-02-1, the main research area is Camellia seed oil quality fatty acid; Camellia semiserrata seed oil; fatty acid composition; harvest date; quality index; volatile compound.

The ripening degree of camellia fruit is one of the key factors affecting the quality of camellia seed oil. In this study, taking Camellia semiserrata as the research object, the oil content, physicochem. indexes, nutritional indexes, fatty acid composition, and volatile compounds of camellia seed oils from various harvest dates (from Sept. to Oct.) were determined The results showed that with the increase of the ripening degree of camellia fruit, the oil content of camellia seed increased at first and then decreased and reached the highest (58.74%) on Sept. 30, while the acid value, peroxide value, β-sitosterol, α-tocopherol, and polyphenols of camellia seed oil showed a downward trend. Among them, the highest contents of β-sitosterol, α-tocopherol, and polyphenols were observed on Sept. 2, which were 6881.60, 311.34, and 78.08 mg/kg, resp. In terms of the fatty acid composition of camellia seed oils, the content of oleic acid increased at first and then decreased, the content of linoleic acid and palmitic acid decreased gradually, while the content of stearic acid increased gradually. In addition, the camellia seed oils from various harvest dates were classified and comprehensively evaluated by principal component anal. and gray relation anal. The results showed that different camellia seed oils could be divided into three groups, and the comprehensive score of camellia seed oils on Sept. 30 was the highest.

Journal of Oleo Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, SDS of cas: 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Shurong published the artcileImpact of co-culture of Lactobacillus plantarum and Oenococcus oeni at different ratios on malolactic fermentation, volatile and sensory characteristics of mulberry wine, Product Details of C4H10OS, the main research area is Lactobacillus plantarum Oenococcus oeni malolactic fermentation mulberry wine.

Mixed malolactic fermentation conducted by different starters are supposed to bring changes to wine properties. In this work, the combination of two classic MLF strains (L. plantarum or O. oeni, with different blend ratio) was investigated for the making of mulberry wines, with special emphasis on their performance during MLF and their interactive influence on the wine′s volatile and sensory property. The bacterial diversity during fermentation was evaluated by a next-generation sequencing method, and L. plantarum was found dominating over other genera most of the fermentation period. The volatile compounds were determined by HS-GC-IMS, and different volatile profiles were acquired as a result of different bacterial blend ratio. As for sensory evaluation, all mixed MLFs resulted in better sensory properties than single MLF, and LO41 (the inoculum of L. plantarum: O. oeni = 4:1) gained the highest score for global aroma, based on its reinforcement on ′fruity′ and reduction of ′pungent′ odors in wine. Furthermore, PLS was used to build the relationship between various volatiles and wine attributes, and further to explain the sensory data. Overall, our study provides an alternative strategy of combined MLF to improve the sensory property of mulberry wines.

LWT–Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Lee, Sang Mi published the artcileDetermination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce, Synthetic Route of 505-10-2, the main research area is soy sauce volatile compound long term fermentation; long-term fermentation; solid phase microextraction; soy sauce; stir bar sorptive extraction; volatile compounds.

The changes of volatile compounds in soy sauce during long-term fermentation (12 mo) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, resp. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcs. and ketones decreased according to long-term fermentation The initial fermentation stages were mainly associated with some alcs., ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were Et 3-methylbutanoate (Et isovalerate), Et pentanoate (Et valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), Et benzoate, Et 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (γ-nonalactone). Practical Application : This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 mo) using solid-phase microextraction and stir bar sorptive extraction These results may help to predict th e effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term fermentation

Journal of Food Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yao, Heng published the artcileEvolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening, Application of 3-Pentanol, the main research area is Vitis ripening aroma volatile profile; Aroma compounds; Hutai Number8; Maturation process; Odor activity values; Vitis.

Hutai-8 (Vitis vinifera x Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripening, a total of 84 free and 73 bound aroma compounds were identified and quantified using headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Aldehydes and esters were found to be the main volatile compounds in Hutai-8. They accumulated up to 70 days after flowering (DAF) and then decreased. Bound esters and alcs. were prominent. The concentration of bound esters in Hutai-8 at DAF80 was 714.90μg/L. β-Damascenone, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and Et octanoate significantly contributed to the volatile profile of Hutai-8. The odor activity value (OAV) of hexanal was the highest at DAF80, reaching 351.51. β-Damascenone mainly appeared midway through the maturation process, reaching a concentration of 12.79μg/L. The majority of free components reached a maximum in DAF70, while the bound components continuously accumulated throughout the mature period. These results suggest that in addition to being a table grape, Hutai-8 has potential for brewing and other processing.

Food Research International published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Tsouli Sarhir, Salwa published the artcilePotent odorants and sensory characteristics of the soft white cheese “”Jben””: Effect of salt content, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is soft white cheese salt potent odorant sensory characteristic.

Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma-active compounds of salted and unsalted Jben were investigated in this study. Aroma compounds were isolated by the purge and trap extraction (PTE) method and analyzed by aroma extract dilution anal. (AEDA) and gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). A total of 36 aroma compounds were characterized Jben samples, among them 30 and 32 compounds were detected in the salted Jben (260.88 mg/kg) and unsalted Jben (230.04 mg/kg) samples resp. The alcs., followed by acids and esters, were the most dominant aroma compounds in both samples. A total of 22 (salted Jben) and 25 (unsalted Jben) aroma-active compounds were detected in the samples using GC-MS-O. Based on the flavor dilution (FD) factor, the most potent aroma-active compounds were Et caproate (FD = 2048, OAV = 2306, overripe fruit and pineapple odors), isoamyl acetate (FD = 2048, OAV = 2491, apple odor), hexyl acetate (FD = 1024, OAV = 1355, green odor), and isoamyl butyrate (FD = 1024, OAV = 932, green-fruity odor) for the salted Jben sample and Et caproate (FD = 2048, OAV = 2388) and isoamyl acetate (FD = 1024, OAV = 880) for the unsalted Jben sample. The odor activity values (OAVs) ranged from 1 to 2491. The lowest OAVs represent the low aromatic active compounds (FD ≤ 32). The GC-MS-O results were also consistent with the results of sensory anal. of the Jben samples.

Flavour and Fragrance Journal published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Ros, Alessio Da published the artcileComplementary untargeted and targeted metabolomics for differentiation of extra virgin olive oils of different origin of purchase based on volatile and phenolic composition and sensory quality, Safety of 3-Pentanol, the main research area is metabolomics extra virgin olive oil sensory quality; extra virgin olive oil; phenols; sensory attributes; volatiles aroma compounds.

In order to differentiate the extra virgin olive oils (EVOO) of different origin of purchase, such as monovarietal Italian EVOO with protected denomination of origin (PDO) and com.-blended EVOO purchased in supermarkets, a number of samples was subjected to the anal. of volatile aroma compounds by both targeted gas chromatog./mass spectrometry (GC-MS) and untargeted profiling by comprehensive two-dimensional gas chromatog./mass spectrometry (GC×GC-TOF-MS), anal. of phenols by targeted high-performance liquid chromatog./mass spectrometry (HPLC-DAD-ESI/MS), and quant. descriptive sensory anal. Monovarietal PDO EVOOs were characterized by notably higher amounts of pos. LOX-derived C6 and C5 volatile compounds, which corresponded to the higher intensities of all the assessed pos. fruity and green odor sensory attributes. Com.-blended EVOOs had larger quantities of generally undesirable esters, alcs., acids, and aldehydes, which coincided with the occurrence of sensory defects in many samples. Many minor volatile compounds that were identified by GC×GC-TOF-MS were found to differentiate each of the two investigated groups. The differences between the groups with respect to phenols and taste characteristics were evident, but less pronounced. The results that were obtained in this study have undoubtedly confirmed the existence of the large heterogeneity of oils that are sold declared as EVOO. It was shown that GC-MS, GC×GC-TOF-MS, and HPLC-DAD-ESI/MS analyses have complementary outputs, and that their use in combination has advantages in supporting the results of sensory anal. and objectively differentiating these groups of EVOO.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Safety of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mohanta, Nirmala published the artcileRapid and Multigram Synthesis of Vinylogous Esters under Continuous Flow: An Access to Transetherification and Reverse Reaction of Vinylogous Esters, Safety of 3-Pentanol, the main research area is vinylogous ester multigram preparation transetherification.

An environmentally benign approach for the synthesis of vinylogous esters from 1,3-diketone and its reverse reaction under continuous-flow was developed with alcs. in the presence of inexpensive Amberlyst-15 as a catalyst. This methodol. is highly selective and general for a range of cyclic 1,3-dicarbonyl compounds which gives a library of linear alkylated and arylated vinylogous esters in good to excellent yield under solvent and metal free condition. Furthermore, the long-time experiment in a continuous-flow up to 40 h afforded 8.0 g of the vinylogous ester with turnover number (TON) = 28.6 and turnover frequency (TOF) = 0.715 h-1 using Amberlyst-15 as a catalyst. Furthermore, a continuous-flow sequential transetherification of vinylogous esters with various alcs. was achieved in high yield. Reversibly, this vinylogous ester was deprotected or hydrolyzed into ketone using environmentally benign water as a solvent and Amberlyst-15 as a catalyst under continuous-flow process.

Organic Process Research & Development published new progress about 1,3-Dicarbonyl compounds Role: RCT (Reactant), RACT (Reactant or Reagent). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Safety of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts