Category: alcohols-buliding-blocks

Piombino, Paola published the artcileOrthonasal vs. retronasal: Studying how volatiles’ hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions, Synthetic Route of 505-10-2, the main research area is wine orthonasal retronasal olfaction odorant hydrophobicity; Hydrophobicity; Residual sugars; Retronasal Aroma Simulator; Saliva; Volatiles; Wine.

In this study a Retronasal Aroma Simulator was employed to compare the release of volatiles from two different white wine matrixes (TW: table, SW: sweet) with and without the addition of human or artificial saliva to simulate retronasal and orthonasal conditions, resp. The headspace volatiles were isolated by Solid Phase Microextraction under dynamic conditions and identified and quantified by Gas-Chromatog. analyses. Compared to the orthonasal, the retronasal conditions modified the release of odorants from both wines and the observed trends cannot be ascribed only to dilution consequent to saliva addition The relative amounts of volatiles belonging to different chem. classes were modified in the presence of saliva with possible sensory implications concerning some fruity (esters), oxidative (furans) and varietal (linalool, vitispirane) odorants. Regression analyses show that the impact of saliva depends on the volatile (concentration and hydrophobicity) and the non-volatile (residual sugars) composition of the wine. The highly significant linear models (TW: R2 = 0.988; SW: R2 = 0.993) indicate that the release of volatiles is logP octanol/water dependent in both the wines but the slopes change with matrix composition This suggest that in the presence of human saliva the release of odorants with similar hydrophobicity vary as a linear function of their initial headspace concentration above the wine and is modulated by the composition of the wine matrix. Differences between artificial and human saliva confirmed that the retronasal release of wine odorants is affected by the whole salivary composition and suggest that salivary components different from mucin and α-amylase are involved in the retention of the most hydrophobic volatiles as well as in the metabolization of some aromas.

Food Research International published new progress about Acetals 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

Montevecchi, G. published the artcileEffect of Kaolin/Defoliation combined with dry ice on Lambrusco red wine production to constrain the effects of climate change, Related Products of alcohols-buliding-blocks, the main research area is Lambrusco red wine kaolin defoliation dry ice climate change.

Since viticulture is affected considerably by climate change, it is imperative to encourage research on new strategies in order to constrain these critical effects on the composition of berries and the quality of wines. A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation and (iii) cryomaceration of grapes with dry ice was evaluated in the production of Lambrusco Salamino wines. Phys., chem. and sensory analyses were carried out on the sample set, including the control wines. In general, cryomaceration with dry ice proved to be a winning choice to lower alc. strength (roughly 5%). In addition, the wines showed an increase in anthocyanin content by approx. 17%, while the content of catechins, flavanols and hydroxycinnamic acids decreased. Consistent with the increase in the anthocyanin content, an increase in color indexes and sensory color intensity scores was observed As for the aromatic profile, 2-phenylethanol showed an increase of approx. 18% in the treated wines while, in parallel, a lower content of C6 alcs. and volatile fatty acids was observed The multiple adaptation strategies put in place in the present study show an alternative way to mitigate the severe effects of climate change on wine production, and to face changing consumer demands.

South African Journal of Enology and Viticulture published new progress about Acetates 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

Dourou, Athanasia-Maria published the artcileChanges in volatile organic composition of olive oil extracted from cv. ‘Leccino’ fruit subjected to ethylene treatments at different ripening stages, Related Products of alcohols-buliding-blocks, the main research area is ethylene volatile organic composition fruit ripening olive oil extraction; Olea europaea; aroma; exogenous ethylene; extra virgin olive oil; non-climacteric fruit; postharvest.

Olive, as a non-climacteric fruit, is presumed to be ethylene independent with regard to ripening triggering/coordination. Nevertheless, studies have demonstrated that postharvest ethylene treatments induce changes in composition and properties also of non-climacteric fruits, including aroma profiles, a key quality parameter of extra virgin olive oils. Olive fruit of cv. ‘Leccino’ harvested at two distinct ripening stages (less advanced ripening, LAR; and more advanced ripening, MAR, with Jaen index of 4.58 and 5.10, resp.) were subjected to ethylene (1000 ppm in air) treatment for 24 h before oil extraction Based on multivariate anal. of volatile organic compound (VOCs), the effect of ethylene treatment appeared to be more pronounced in MAR samples. However, differences in organoleptic anal. were also detected in ethylene-treated LAR olive oils. Ethylene seems to selectively affect linolenic/linoleic acid metabolism, particularly concerning the C5 pathway, and reduce specific defect-associated compounds Exogenous ethylene applied to cv. ‘Leccino’ olives before processing was effective in inducing specific changes in the VOC profiles of the resulting oil. The effect was different depending on the ripening stage of the harvested olives. The lipoxygenase pathway (including the production of C5 compounds) and fermentative-related compounds appeared to be affected by the treatment.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Related Products of alcohols-buliding-blocks.

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

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

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

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

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

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

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