Month: December 2022

Tian, Huaixiang published the artcileScreening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt, Formula: C5H12O, the main research area is aroma lactic acid bacteria yogurt aromatic profile; Lactobacillus plantarum ; adjunct culture; aroma profile; yogurt.

The development of yogurt flavor is a complicated and dynamic biochem. process. In addition to traditional starter cultures, adjunct cultures could also make significant contributions to the flavor profiles of yogurt. In the current study, two Lactobacillus plantarumstrains (1-33 and 1-34) were isolated based on their abilities to produce acetaldehyde and diacetyl. In co-fermentation with traditional starters, these isolated strains were able to maintain viability without affecting the yogurt’s acidification profiles. Furthermore, they pos. influenced the aroma quality of the yogurt samples. They promoted the formation of volatile metabolites, especially acetaldehyde, diacetyl, and acetoin, which are recognized as characteristic compounds The results of this work provide novel knowledge about the contributions of isolated strains on the flavor profiles of yogurt, which will help to improve the organoleptic properties of the final products. Practical applications : Using lactic acid bacteria (LAB) as adjunct cultures co-fermented with traditional yogurt starter cultures can increase the quantities of flavor compounds in yogurt. This study enriches our understanding of the effects of adjunct cultures on yogurt flavor. Researchers and manufacturers that specialize in yogurt making can use the results of this study to improve the aromatic profile and organoleptic quality of yogurt.

Journal of Food Biochemistry published new progress about Alkanes 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, Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ho, L.-H. published the artcileEffects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies, Application In Synthesis of 64519-82-0, the main research area is low sugar cookie replacement physicochem sensory property.

The aim of the present work was to produce low sugar cookies by partial substitution with a sugar replacer (i.e. maltitol, sorbitol, and isomalt) for sucrose. Four different types of cookies were prepared Sucrose was replaced by maltitol, sorbitol, and isomalt at 50% level (based on relative degree of sweetness of sucrose) to produce CMAL50, CSOR50, and CISO50, respec- tively. Cookies that contained sucrose represented the control. All the cookies produced were analyzed for chem. properties, phys. properties, and sensorial acceptance. The chem. anal. results indicated that CMAL50, CSOR50, and CISO50 had higher moisture, crude fiber, and the total carbohydrate content, but with lower ash, crude protein, crude fat, calories, and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus, could be denoted as ‘low sugar’ cookies. Cookies containing maltitol and isomalt presented good phys. quality. The hardness value of cookies decreased with 50% substitution of sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values than other cookie samples. The sensory evaluation results showed that the cookies incorporat- ed with maltitol and isomalt did not influence the overall acceptability of cookies. In conclu- sion, the replacement of sucrose with maltitol, sorbitol, and isomalt could reduce sugar and daily calorie intake. However, sorbitol substitution at 50% level is feasible to produce ‘low sugar’ cookies, and this cookie could provide benefits to weight and health-conscious consumers.

International Food Research Journal published new progress about Alditols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Application In Synthesis of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Grembecka, Malgorzata published the artcileSugar alcohols-their role in the modern world of sweeteners: a review, Computed Properties of 64519-82-0, the main research area is review sugar alc sweetener fruit mushroom vegetable.

Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers’ food products awareness. Food industry has responded people’s demand by producing a number of energy-reduced products with sugar alcs. as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcs. are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcs. such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food industry.

European Food Research and Technology published new progress about Alditols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Computed Properties of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Laclair, Caitlin E. published the artcileIngredients and pH are key to clear beverages that contain whey protein, HPLC of Formula: 64519-82-0, the main research area is whey protein denaturation aggregation beverage turbidity heat treatment.

A challenge of shelf stable beverages that contain whey protein is that a small portion of protein can be denatured and aggregated during thermal processing, resulting in a turbid solution or white precipitate that consumers perceive as a defect. In this study, 3 approaches were taken to reduce turbidity in heat-treated beverages that contain whey protein: (1) centrifugation to remove insoluble protein aggregates, (2) addition of ingredients, and (3) alteration of pH in the range from 3.0 to 4.0. At pH 3.6 and below, all samples were essentially clear both before and after heating for all ingredients. At a pH of 3.8 and above, ingredient selection was crucial to solution clarity after heat treatment. At a pH of 4.0, addition of salts at both 10 and 50 mM increased the turbidity significantly compared to the control, which contained only whey protein in water. Neither addition of sugars at 25, 50, and 100 g/L, nor addition of sugar alcs. at 25 g/L significantly affected turbidity after heat treatment compared to the control. However, sugar alcs. added at 50 or 100 g/L significantly reduced turbidity after heat treatment compared to the control. Removal of insoluble protein aggregates by centrifugation prior to heat treatment resulted in a statistically significant decrease in turbidity after heat treatment. Understanding these results at the mol. level will assist food scientists in selecting processing treatments, ingredients, and pH in the development of shelf stable clear beverages that contain whey protein.

Journal of Food Science published new progress about Alditols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tremblay, Jacques published the artcileLack of response of breath alcohol screening devices to sugar alcohols contained in chewing gum, Name: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is breath screening sugar alc chewing gum.

Seventy-five different brands of chewing gum were selected for an experiment to determine the response of four alc. screening devices to the breath of a person who chewed gum containing sugar alcs. In the protocol used, 300 results were obtained with 298 of them giving a zero result while the subject chewed gum at the same time. The only two pos. results came from the same brand and flavor, Trident Splash strawberry with kiwi, which gave a low (<10 mg/100 mL) and short response (<1 min) on the Alco-Sensor IV DWF and Alcotest 7410 GLC. Gas chromatog. anal. showed that ethanol is present at approx. 0.05% (weight/weight) in this gum. In addition to the fact that a subject must not have anything present in the mouth when asked to provide a sample of breath, these results refute any suggestion that such gums containing sugar alcs. have the ability to produce a pos. result on devices measuring alc. in the breath when used by peace officers in real cases. Journal - Canadian Society of Forensic Science published new progress about Alditols Role: ARU (Analytical Role, Unclassified), ANST (Analytical Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Name: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Cordente, Antonio G. published the artcileAromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging, Category: alcohols-buliding-blocks, the main research area is aromatic alc wine aroma palate attribute chardonnay aging; QDA; aging; amino acid; aroma; sulfur; wine; yeast.

The higher alcs. 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavor of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the ‘rose-like aroma’ compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also modulate the formation of the higher alcs. tryptophol, tyrosol, and methionol, as well as other volatile sulfur compounds derived from methionine, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation We also investigate the development of these compounds during wine storage, focusing on the sulfonation of tryptophol. Finally, the sensory properties of wines produced using these strains were quantified at two time points, unravelling differences produced by biol. modulating higher alcs. and the dynamic changes in wine flavor over aging.

Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Gutierrez-Gamboa, Gaston published the artcileEffects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons, Application of 3-(Methylthio)propan-1-ol, the main research area is wine volatile composition biostimulation alga Tempranillo grapevines season; aroma; foliar application; macroalgae; seaweeds; volatile compounds.

Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C13 norisoprenoids, esters, benzenoids, alcs., carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bonello, Federica published the artcileExploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties, Related Products of alcohols-buliding-blocks, the main research area is red wine variety exploring aromatic complexity.

Sardinia has an important heritage of autochthonous grape varieties, most of which are not widely known or cultivated. The aromatic profile of 19 wines (free and glycoconjugate fractions), obtained from different minor varieties, was investigated to contribute to their oenol. characterization. From a genetic point of view, most of the studied varieties are identical to certain Mediterranean grapes, while a few have been recognized as a native of the Corso-Sardinian area. All wines analyzed were produced from grapes harvested in 2014 following the same protocol and under microvinification conditions. Both instrumental data and sensorial anal. highlighted a significant contribution of varietal compounds linked to an unusual aromatic profile in the wines produced from certain native Sardinian varieties namely, Giroo di Gonnos, Amansosu Triei, Gregu Nieddu and Nera di Bosa. In the context of an increasingly globalized market, the aromatic originality of these wines could be appreciated for com. success.

European Food Research and Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Muniz, Adriana published the artcileEgg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method, Name: 3-(Methylthio)propan-1-ol, the main research area is egg white partially substituted mushroom volatile aroma proportion cooking.

This study investigated volatiles in 16 developed blends, in which egg whites were partially replaced with white and crimini mushrooms (0%, 10%, 20%, and 30%) and then roasted and steamed, resp. A solid-phase microextraction-gas chromatog.-mass spectrometry anal. identified ~50 volatiles in raw egg whites, while the number of volatiles increased to over 70 in steamed and roasted egg whites. Compared to raw egg white, the total volatile abundance did not significantly change, but alcs., ketones, heterocyclic compounds, and sulfurs significantly increased (p ≤ 0.05) in cooked egg whites. When egg whites were substituted with 30% mushrooms, the total volatile abundance increased 8-11 times, compared to egg white alone. The dominant volatiles in the egg white-mushroom blends were aldehydes and alcs. followed by ketones, heterocyclic compounds, and sulfurs. Increases in the mushroom proportions led to a significantly higher peak abundance of all volatiles in the blends except sulfurs. Crimini imparted higher amounts of heterocyclic compounds, and white mushrooms had higher sulfurs. Compared to the steam method, roasting significantly increased pyrazines in the blends. This study demonstrated the contribution of mushroom volatiles to egg whites, three impact factors, and the potential utilization of mushroom in food product development.

ACS Food Science & Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Qiao, Yifeng published the artcileContribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts, Quality Control of 505-10-2, the main research area is Pinot noir grape must wine yeast aroma profile.

The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (com. Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chem. was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.

Fermentation published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts