Month: December 2022

Darici, Merve published the artcileChemical and sensory characterization of Kalecik Karasi wines produced from two different regions in Turkey using chemometrics, Product Details of C4H10OS, the main research area is grape variety wine chemometric aroma.

Kalecik Karasi (KK) is one of the important native grape varieties of Turkey used in red wine production As an extension of a previous project that profiled the sensory characteristics of KK wines from different geog. regions of Turkey, this study aimed to investigate the chem. composition and sensory properties of KK wines belonging to different vintages from two different regions (Kalecik/Ankara and Gueney/Denizli) using the chemometric technique. Identification and quantification of aroma, aroma-active compounds, and sensory evaluations were carried out by GC/MS/FID, GC-O, and Descriptive Analyses. PLSR was used for determining the correlation between chem. and sensory data. A total of 26 aroma-active compounds have been identified for both regions. Based on PLSR, red fruit attribute in wines was pos. correlated with isoamylacetate, ethyl-hexadecanoate, ethyl-4-hydroxybutanoate, and 2-phenylethyl acetate. Dried fruit attribute has shown a significant pos. correlation with ethyl-2-methyl-propanoate, ethyl-2-methylbutanoate, and ethyl-3-methylbutanoate. The cotton candy attribute was pos. correlated with 2-phenylethanol, 2-phenylethyl acetate, ethyl-4-hydroxybutanoate, and gamma-butyrolactone. This is the first study in the literature to determine the correlation between chem. and sensory data in Kalecik Karasi wines. The study determined that common aroma descriptors of KK wines include red fruit (strawberry, raspberry, and apple), dried fruit, cotton candy, flower, and spice (sweet spices and nutmeg) odors. The characterization of the wines using chemometrics is an important tool. The findings obtained may constitute a source for quality Kalecik Karasi wines in transition to the Geog. Indication system.

Journal of Food Processing and Preservation published new progress about Anthocyanins 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

Minh, Nguyen Phuoc published the artcileTechnical parameters affecting the spray drying of roselle (Hibiscus sabdariffa) powder, Synthetic Route of 64519-82-0, the main research area is tech parameter spray drying roselle powder.

Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcs. (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, CM-cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochem. quality (bulk d., solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85°C/°C, feed rate 12 mL/min. Based on these optimal conditions, the highest physicochem. attributes of the dried roselle calyx powder would be obtained.

Journal of Pure and Applied Microbiology published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological 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, Synthetic Route of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, Name: 3-(Methylthio)propan-1-ol, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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

Sieiro-Sampedro, T. published the artcileMepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism, Quality Control of 505-10-2, the main research area is Saccharomyces red must mepanipyrim pasteurization fermentation metabolism food production; Aroma profile; Fungicide; Red wine; Yeasts.

The impact of mepanipyrim (Mep) and its corresponding com. formulation (Mep Form) on Saccharomyces cerevisiae metabolites was assessed, sep., by using laboratory-scale wine fermentation assays on pasteurized red must. The presence of Mep did not alter the fermentation course. With regard to volatiles formed at the intracellular level by fermenting yeast cells, Mep residues affected mainly the acetate and Et ester biochem. pathways. In particular, the target acetates showed a notorious increment, >90%, in presence of com. Mep Form at the higher dose assayed. The addition of Mep and Mep Form, at both tested levels, highly increased Et caprylate (between 42 and 63%) and Et caprate (between 36 and 60%) contents as the same as their resp. fatty acid precursors. No important effects were observed on color and non-volatile pyranoanthocyanins, probably due to the low anthocyanin content characteristic of pasteurized musts.

Food Research International published new progress about Anthocyanins 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

Ferrero-del-Teso, Sara published the artcileEffect of grape maturity on wine sensory and chemical features: The case of Moristel wines, Application In Synthesis of 505-10-2, the main research area is Moristel wine grape sensory maturity chem feature.

Among the different grape factors involved in wine quality, the present work is focused on evaluating the effect of grape maturity on wine flavor and how these sensory effects are related to wine chem. composition Moristel grapes were collected from two vine blocks, with a priori maximum variability in terms of grape quality, at three and four different points of maturation. Wines were elaborated in triplicate yielding 21 wine samples. Sensory characterization of samples was carried out by a trained panel following the rate-all-that-apply method. Volatiles and non-volatiles with known sensory impact were quantified. Grape maturity generated significant sensory effects on wine astringency and fruity aromas including “”raisin””, “”black fruit”” and “”red fruit””. Interestingly, a significant effect on “”oxidation”” nuances revealed a general pattern in the appearance of higher oxidation aromas in wines elaborated with grapes prematurely harvested. This attribute was related to concentrations of free acetaldehyde, methional, phenylacetaldehyde and isoaldehydes, and aldehyde reactive polyphenols. The presence of “”raisin”” aroma was linked to β-damascenone, which was suggested to be formed during the on-vine dehydration process. “”Astringency”” was related to ethanol content, tannin activity (measured as the interaction of tannins with a hydrophobic surface), and the content in anthocyanin derived compounds

LWT–Food Science and Technology published new progress about Anthocyanins 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

Zhang, Jiu-Cheng published the artcilePhosphate regulates malate/citrate-mediated iron uptake and transport in apple, Safety of (S)-2-hydroxysuccinic acid, the main research area is Malus phosphate malate citrate iron absorption transport; Absorption; Apple; Iron-deficiency; Low phosphate; Organic acids.

The accumulation of iron (Fe) in the apical meristem is considered as a critical factor involved in limiting the elongation of roots under low phosphate (Pi) conditions. Furthermore, the antagonism between Fe and Pi largely affects the effective utilization of Fe. Although the lack of Pi serves to increase the effectiveness of Fe in rice under both Fe-sufficient and Fe-deficient conditions, the underlying physiol. mechanism governing this phenomenon is still unclear. In this study, we found that low Pi alleviated the Fe-deficiency phenotype in apples. Addnl., low Pi treatments increased ferric-chelated reductase (FCR) activity in the rhizosphere, promoted proton exocytosis, and enhanced the Fe concentration in both the roots and shoots. In contrast, high Pi treatments inhibited this process. Under conditions of low Pi, malate and citrate exudation from apple roots occurred under both Fe-sufficient and Fe-deficient conditions. In addition, treatment with 0.5 mM malate and citrate effectively alleviated the Fe and Pi deficiencies. Taken together, these data support the conclusion that a low Pi supply promotes organic acids exudation and enhances Fe absorption during Fe deficiency in apples.

Plant Science (Shannon, Ireland) published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Safety of (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Budiene, Jurga published the artcileElucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods, Application of 3-(Methylthio)propan-1-ol, the main research area is volatile anthocyanin antioxidant Punica juice; anthocyanins; antioxidants; aroma compounds; cv. Caner; juice extraction methods; pomegranate.

This study deals with the characterization of the phytochem. profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L-1) had more anthocyanin compounds followed by HPJ (555 mg L-1) and MAJ (408 mg L-1) samples. GC-MS anal. revealed a total of 34 volatile compounds The highest number of volatiles was found in the MAJ sample (1872μg L-1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8μg L-1) and AJ (710.7μg L-1) samples. Sensory anal. showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochem. profiles, sensory quality, and antioxidant activity of pomegranate juices.

Foods published new progress about Anthocyanins 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 of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kyriacou, Marios C. published the artcilePhysicochemical characterization and trait stability in a genetically diverse ex situ collection of pomegranate (Punica granatum L.) germplasm from Cyprus, Related Products of alcohols-buliding-blocks, the main research area is Punica germplasm physicochem characterization.

Proximity to the center of origin and geog. isolation shaped a unique genetic diversity of pomegranate in Cyprus that constitutes a valuable resource for the crop. Physicochem. characters and trait stability were studied for three years in an ex situ collection of 29 pomegranate accessions from Cyprus. Accession signature traits with exceptional yearly stability were titratable acidity and the citrate/malate ratio. Overall, the Cypriot germplasm was characterized by juice of low anthocyanin content (x ̅ = 20.6 mg/L) and moderate phenolic content (x ̅ = 613.0 mg/L) with glucose (x ̅ = 69.1 g/L) and fructose (x ̅ = 74.2 g/L) as predominant sugars. Juice antioxidant capacity was associated primarily with total phenolics and less so with juice color and anthocyanin content. Total sugar content was higher in large-fruited accessions with darker juice. In most accessions the titratable acidity was low (<0.50% w/v), with citric (x ̅ = 44.7%), malic (x ̅ = 39.1%) and succinic (x ̅ = 15.8%) being the main organic acid fractions detected. Based on the maturity index (SSC/TA), six accessions were sweet-sour or borderline sweet-sour and 23 accessions were sweet. Cluster anal. of phenotypic characteristics and genetic data revealed a core group of thirteen genetically and phenotypically close accessions constituting the Cypriot pomegranate landrace, characterized by moderate fruit weight, high juiciness, thin rind, moderately hard seeds and light-colored juice low in acidity, anthocyanins, phenolics and antioxidant capacity. The present work advances the understanding of genetic and environmental contribution to the configuration of pomegranate physicochem. fruit composition Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Petridis, Antonios published the artcileReflective mulch increases fruit yield of highbush blueberry (Vaccinium corymbosum L. cv. Darrow) grown in a northern maritime environment while maintaining key fruit quality traits, Computed Properties of 97-67-6, the main research area is blueberry Vaccinium antioxidan anthocyanin organic acid photosynthesis; Brix; anthocyanins; antioxidant capacity; organic acids; photosynthesis; sugars.

In maritime growing environments, blueberry yield often exhibits excessive season-to-season variation, associated with poorly adapted photosynthetic responses to low light conditions. It is therefore necessary to develop methods that stabilize yield while maintaining or improving fruit quality. Here, we placed reflective mulch alongside plants at the early green fruit stage, to test the hypothesis that increasing the available seasonal light integral could enhance blueberry yield. We further determined several quality characteristics to ensure fruit marketability. Placement of mulch alongside plants reflected up to five times more light compared with bare ground, enhancing the amount of light reaching the canopy. This led to an adaptive increase of light saturated maximal photosynthetic rate of mulch-treated plants, resulting in a twofold increase in yield compared with control plants. Anal. of fruit quality characteristics showed that total soluble solids, sugars and organic acids were similar between treatments. Likewise, antioxidant capacity, total anthocyanin content and the content of individual anthocyanins did not change in response to reflective mulch treatment. The use of reflective mulch should be explored by industry as a cost-effective method for enhancing blueberry yield while maintaining fruit quality in maritime environments.

Journal of the Science of Food and Agriculture published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Computed Properties of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Dalponte Dallabona, Ithiara published the artcileDevelopment of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive, Quality Control of 124-76-5, the main research area is jabuticaba peel propolis extract encapsulation alginate antioxidant additive; Anthocyanins; Plinia cauliflora; Polyphenolics; Scaptotrigona bipunctata.

This work aims to encapsulate anthocyanins and phenolic compounds extracted from a native Brazilian fruit peel – jabuticaba (Plinia cauliflora (Mart.) Kausel) and propolis from Tubuna (Scaptotrigona bipunctata) stingless bees, with great potential benefits for human health. The alginate encapsulation was conducted by the ionotropic gelation through the dripping into the CaCl2 solution Both raw extracts were characterized by TPC – total phenolic content (Folin-Ciocalteu), AA -antioxidant activity (DPPH and ABTS assays), and TMAC – total monomeric anthocyanin concentration (pH differential method); as well as their resultant mixture (2:1 jabuticaba/propolis). The obtained beads presented highly efficient encapsulation of total polyphenols (∼98%) and monomeric anthocyanins (∼89%), with spherical morphol. and smooth surface obtaining a mean diameter between 200 and 250μm. In vitro release study showed that JPE/alginate beads were completely disintegrated at pH 7.4 (intestinal pH), but they were resistant to gastric pH (1.2) presenting a slow release of about 40% in 240 min. This is the first report that encapsulates the mixture of jabuticaba and propolis extracts and may contribute to the utilization of a great source of bioactive compounds besides the potential pigment of anthocyanins, an alternative to natural and healthy food/beverage colorants.

International Journal of Biological Macromolecules published new progress about Anthocyanins 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, Quality Control of 124-76-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts