Month: December 2022

Rehman, S. U. published the artcileDetermination of volatiles using GC-MS from peel essential oils of various citrus varieties of Pakistani origin, Formula: C10H20O2, the main research area is peel essential oil citrus fruit volatile.

Peel essential oil of citrus varieties, Malta (Citrus sinensis), grapefruit (C. paradisi), Kinnow (C. reticulata), Fewtrell’s early (C. reticulata), Mosambi (C. sinensis), and Eureka lemon (C. limon) were evaluated by GC-MS technique, after extracting through cold expressing. The results delineated that limonene followed by myrcene and α-pinene were the main components. β-Panasinsene, α-bisabolol, and citronellal were also common volatiles identified as sesquiterpene, monoterpene alc. and aldehyde. Among monoterpenes, β-pinene and γ-terpinene were identified in Eureka lemon, γ-muurolene in Fewtrell’s early and pantaene in grapefruit. Sesquiterpenes including α-caryophyllene, γ-elemene and 1,2,1-docosadiene were identified in Fewtrell’s early, bisabolene and di-Me, 1,3,6-octatriene in Eureka lemon, cyclopentene in Kinnow and bergapten in grapefruit peel oils. Regarding monoterpene and sesquiterpene alcs., 1-nonanol in Fewtrell’s early and nerol, elemol and α-bisabolol in grapefruit and nerolidol, cis-nerolidol and 2,6-octadien-1-ol in Eureka lemon and 3-cyclohexene-1 methanol in Kinnow peel oil have been identified. Among aldehydes, capraldehyde and 3-cyclohexene-1 carboxaldehyde in Kinnow, α-sinensal in Malta, cis-9-hexadecenal and tetradecanal in Fewtrell’s early peel oils were also found. The ketones identified were 5, 9-undecadien-2-on and dihyrocarvone in grapefruit and 3-isopropylidene-5-methyl-hex-4-en-2-2- one, β-elemenone and 9-oxa-bicyclo (3.3.1) nona-3, 6-dien-2-one in Kinnow peel oil. Similarly, terpinyl propionate in Kinnow, neryl acetate in grapefruit, 3,7-dimethyl-Me ester in Eureka lemon, citronellyl acetate in grapefruit, 3, 7 dimethyl-acetate in Eureka lemon were present as esters. A number of individual volatiles as oxides have also been identified, which included geranyl bromide and α-bisabolene epoxide in Eureka lemon, (2S, 4R)-p-mentha-6,8-diene 2-hydroperoxide and (1R, 4R)-p-mentha-2, 8-diene 1-hydroperoxide in Kinnow peel oils. Moreover, some acidic volatiles as dodecanoic acid and tetradecanoic acid in Kinnow and phthalic acid in grapefruit peel oil were also identified.

Journal of Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, Formula: C10H20O2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chen, Zhipeng published the artcileA comparative study of volatile flavor components in four types of zaoyu using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry, Category: alcohols-buliding-blocks, the main research area is volatile flavor component zaoyu product gas chromatog.

Volatiles of four zaoyu (Chinese traditional fermented fish) products prepared from different species of marine fish were analyzed by headspace solid-phase micro-extraction (HS-SPME) and comprehensive two-dimensional gas chromatog. in combination with time-of-flight mass spectrometry (GC × GC/TOFMS). First, a 50/30Μ m DVB/CAR/PDMS was used and the influence of several parameters on the efficiency of HS-SPME such as extraction temperature, time, salting-out effect, and stirring were optimized, odor activity values (OAVs) of volatile compounds were computed based on the threshold values of aroma constituents; the characteristic volatiles and their odor characteristics of the four zaoyu were investigated. The results demonstrated that the most effective extraction of the analytes was obtained with a 40 min extraction at 50°C with the addition of 20% NaCl and stirring at 300 r/min. Under these conditions, a total of 288 volatile components were tentatively identified based on mass spectra and comparison of linear retention indexes in the four zaoyu products. Authenticated compounds included aldehydes, esters, alcs., ketones, furans, lactones, nitrogen compounds, sulfur compounds, terpenes, phenols, etc. Among the identified types of volatile compounds, the number of esters is the largest, whereas the content of aldehydes is the highest. The results of OAVs comparisons proved that both aldehydes and esters provided the most significant contribution to the aromas of zaoyu, and each zaoyu product had its own unique active flavor components. Moreover, the OAVs of active flavor compounds common to the four examined zaoyu varied significantly. Our results substantiated that GC × GC/TOFMS could provide a robust tech. means to understand the flavor characteristics of zaoyu and allow us to better evaluate and improve the flavor quality of the products with complex food matrix like zaoyu. The method present in this research is suitable to characterize the volatile constituents of aquatic products, and could also be used for component characterization of similar complex samples such as fermented fish and foods. Understanding the key aroma compounds of fermented fish and its formation mechanism could provide a guide of process optimization and flavor regulation, contributing to further studies related to volatile compounds in the field of food flavor anal.

Journal of Food Processing and Preservation published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Guo, Hao published the artcileMicrofiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties, Category: alcohols-buliding-blocks, the main research area is raw soy sauce microfiltration membrane fouling aroma shelf life.

Refinement to remove fermented mash residue is essential for obtaining clarified, stable and high-quality soy sauce. In this study, raw soy sauce microfiltration was investigated. Four widely-used microfiltration membranes were employed: ceramic, polyethersulfone (PES), polyvinylidene fluoride (PVDF) and mixed cellulose ester (MCE). Membrane fouling mechanisms were identified based on the blocking filtration model, indicating that the dominant fouling mechanism during soy sauce microfiltration was cake formation on the membrane surface. Microfiltration delivered highly dispersed soy sauce having superior clarity and a light color, with satisfactory sterilization quality, and preserved well the NaCl, reducing sugar, total acid and amino nitrogen content, leading to a product having a longer shelf life as compared to pasteurization. The loss of volatile compounds after refinement (microfiltration and pasteurization) was not neglected, particularly the ester groups (total loss of 76.3% to 96.4%), which affected the aroma profile of the soy sauce; all the samples from microfiltration seemed to lack the floral aroma. Ceramic membrane filtration and pasteurization exhibited relatively good preservation of the aroma of soy sauce, which then obtained the best scores in sensory anal.

RSC Advances published new progress about Alcohols 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, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Li, Xuejie published the artcileEffects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is tomato paste breaking method flavor pectin volatile compound interaction.

Breaking methods have been shown to affect the sensory attributes of tomato paste, including volatile compounds and pectin content. This study aimed to explore the roles of interactions between pectin and aroma active compounds in the flavor release of tomato paste. Based on our results, phenethyl alc. (PA) was one of the representative aroma active compounds and showed highly neg. correlation with pectin content in tomato paste. According to UV-visible, fluorescence emission spectra and DLS anal., PA could interact with pectin through hydrophobic and electrostatic interactions. The IGM anal. showed that van der Waals forces played a dominant role in the formation of PA-pectin complexes, which was further confirmed by 1H NMR spectra and MD simulation. Overall, the non-covalent interaction of volatile compounds with pectin remarkably affected their release in tomato paste. These findings provide some insights into methods for improving the sensory quality of tomato paste.

Food Hydrocolloids published new progress about Alcohols 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

Zhu, Fengbo published the artcileInfluence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine, Quality Control of 505-10-2, the main research area is vacuum soaking Chinese rice wine brewing; Brewing; Chinese rice wine; Flavor compounds; Sensory evaluation; Vacuum soaking.

Soaking is an important process in Chinese rice wine brewing. In this study, the influence of vacuum soaking on Chinese rice wine production was investigated. Rice subjected to a 1-h vacuum soaking process or a traditional 2-days soaking process was steamed and fermented. Our results showed that vacuum soaking led to similar absorbed water but less leached solids compared with traditional soaking and showed limited influence on the physiochem. characteristics of steamed rice. Monitoring of the fermentation process suggested that the content of amino acid nitrogen in the vacuum-soaked group was significantly higher than that of the traditional-soaked group, while the other indexes were similar. The detection of flavor substances in the rice wine indicated that the contents of organic acids and free amino acids were higher in the vacuum-soaked group, and the main kinds of volatile flavor compounds from the two groups were similar. Addnl., sensory evaluation reflected that the rice wine brewed with rice subjected to either of the two different soaking treatments had similar sensory performances. Our research indicated that vacuum soaking could effectively shorten the soaking time of rice in Chinese rice wine production thus shortening the brewing cycle without sacrificing the quality of the rice wine.

Journal of Bioscience and Bioengineering published new progress about Alcohols 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, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lyu, X. published the artcileEffect of oxygen and nitrogen sparging during grape fermentation on volatile sulphur compounds, Related Products of alcohols-buliding-blocks, the main research area is grape fermentation oxygen nitrogen sparging volatile sulfur compound.

Elemental sulfur is a common fungicide applied in vineyards before harvest, and has been found to increase the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductive sulfur aroma compounds This paper investigates the effectiveness of oxygen and nitrogen sparging, applied during fermentation, on the removal of volatile sulfur compounds in Sauvignon blanc wines. Increasing the amount of elemental sulfur added to grapes after pressing, from nil to 10 to 100 mg/L, led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) for the 10 mg/L additions only, and of some unwanted reductive compounds Few changes were observed in the concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctional mercaptans for the 10 mg/L sulfur additions, but did not significantly remove reductive aroma compounds Few differences were observed in the concentration of wine phenolics or of further wine aroma families with any of the treatments.

South African Journal of Enology and Viticulture published new progress about Alcohols 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Guittin, Charlie published the artcileThe Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation, Related Products of alcohols-buliding-blocks, the main research area is metabolome wine cognac distillation nitrogen aromatic quality Saccharomyces.

In order to understand the influence of nitrogen and lipid nutrition on the aromatic quality of wines for cognac distillation, we developed a transdisciplinary approach that combined statistical modeling (exptl. central composite design and response surface modeling) with metabolomic anal. Three Saccharomyces cerevisiae strains that met the requirements of cognac appellation were tested at a laboratory scale (1 L) and a statistical anal. of covariance was performed to highlight the organoleptic profile (fermentative aromas, terpenes, alcs. and aldehydes) of each strain. The results showed that nitrogen and lipid nutrients had an impact on the aromatic quality of cognac wines: high lipid concentrations favored the production of organic acids, 1-octen-3-ol and terpenes and inhibited the synthesis of esters. Beyond this trend, each yeast strain displayed its own organoleptic characteristics but had identical responses to different nutritional conditions.

Fermentation published new progress about Alcohols 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Peng published the artcileImpact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network, Name: 3-Pentanol, the main research area is peach methyl propyl acetate food processing sensory property.

Fresh peach juice and com. juices were assessed by a trained sensory panel. Differences in the volatiles between fresh and com. juices were distinguished by partial least squares regression (PLSR) combined with backpropagation artificial neural network. Totally, 10 compounds of three samples were identical: five esters, four alcs., and one aldehyde. In addition, principal component anal. and hierarchical clustering anal. combined with PLSR revealed that esters were the characteristic volatiles accounting for the differences between fresh and com. juices. By taking esters as input, the established BP network could correctly distinguish flat peach and com. juices. Moreover, 10 esters were selected as the key volatiles with the BP network. However, com. treatment caused a significant reduction in the content of the key esters between fresh flat peaches and com. juices. Therefore, the changes in esters caused the significant differences in flavor quality between fresh juice and flat peach juices products. Practical applications : The decrease in esters is the main factor that caused the difference in flavor quality between the com. juices and fresh flat peach juice. Therefore, it is necessary to optimize processing parameters to reduce the loss of esters, which further improves the flavor quality of com. flat peach juice. These results provide a theor. reference for the design of a modern high-quality peach juice processing technol.

Journal of Food Processing and Preservation published new progress about Alcohols 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, Name: 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liang, Ru published the artcileEffect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is Tetragenococcus Zygosaccharomyces Candida fermented soy sauce; defatted or whole soybean; intergeneric interaction; metabolite profile; soy sauce fermentation.

BACKGROUND : The quality of soy sauce is strongly affected by microorganisms and raw materials (defatted soybean or whole soybean). The present study investigated the effect of two types of fortified pattern, including inoculation with starters (Tetragenococcus halophilus combined with Zygosaccharomyces rouxii and Candida versatilis), and adding culture medium (saccharified rice flour solution), on the metabolite profiles and microbial community of soy sauce produced from defatted soybean (DP) and whole soybean (HD). Relationships between microbes and volatiles, and their interactions, were shown. RESULTS : The dominant metabolites differed in the soy sauce samples except for isoflavones. Alcs. and phenols were higher in DP moromi. Two classes of dominant esters, long-chain fatty acid esters (LFAE) and unsaturated-short-chain fatty acid esters (USFAE), were higher in HD moromi than DP. Weissella, Leuconostoc, and Aspergillus were the dominant microbes. Leuconostoc, and Aspergillus increased, and Weissella decreased in moromi inoculated with starters compared with a control. Similar changes to Leuconostoc were observed in moromi added culture medium. CONCLUSIONS : The microbes were responsible for the formation of volatiles. The intergeneric interactions with microbes were affected by fortified pattern. The effect of starters or culture medium on microbial community and metabolites of soy sauce depended on the raw material.

Journal of the Science of Food and Agriculture published new progress about Alcohols 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

Lin, Xue published the artcileEvaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains, Synthetic Route of 505-10-2, the main research area is Saccharomyces Syzygium wine fermentation volatile profile; Fermentation; Fruit wine; Saccharomyces cerevisiae; Volatile compound; Wax apple.

The effect of four com. Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcs. and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, resp., could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds

Food Science and Biotechnology published new progress about Alcohols 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