Category: alcohols-buliding-blocks

Fujimoto, Akihito published the artcileIdentification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is Lactobacillus lactic acid bacteria yeast sourdough food component; Bakery; Lactic acid; Lactobacillales; Saccharomyces cerevisiae; Sourdough.

Sourdough is a low-pH, fermented product prepared using lactic acid bacteria and yeast mixed with rye flour, wheat flour, and water. It is used and backslopped in bakeries because it enhances texture, flavor, and dough expansion of bread. Various lactic acid bacteria and yeasts have been identified in sourdough, especially in the West. However, microbial and phys. characteristics of sourdough from Japan have not been investigated. Here, we characterized the microbial composition and food component characteristics of sourdough from four bakeries in Kansai region, Japan, and performed sensory and quality evaluation of baguettes enriched with 10% sourdough. We detected different species of lactic acid bacteria such as Lactobacillus brevis, Lactobacillus alimentarius, Lactobacillus pentosus, Lactobacillus vaccinostercus, Lactobacillus sanfranciscensis, and Lactobacillus sakei. The identified yeasts primarily included Saccharomyces cerevisiae, with Candida humilis detected in some samples. Components such as amino acids, lactic acid, acetic acid, ethanol, 3-methyl-1-butanol, Et acetate, and phenethyl alc. differed among samples and distinctively affected flavor, quality, and aroma of sourdough-enriched baguettes. The different species of lactic acid bacteria and the ratio of lactic acid bacteria to yeasts possibly affected food components such as free amino acids, sugars, and organic acids via the Maillard reaction, which influences the savory aromas of bread. Future investigation of the effect of lactic acid bacteria will help to improve the overall quality of bread.

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, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Giffen-Lemieux, Justine E. published the artcileCharacterization of the volatiles’ profiles of the eggs of forensically relevant Lucilia sericata and Phormia regina (Diptera: Calliphoridae) blow flies by SPME-facilitated GC-MS, Application In Synthesis of 505-10-2, the main research area is Lucilia Phormia egg volatile substance solid phase microextraction GCMS; Calliphoridae; GC-MS; headspace volatiles; necrophagous insect eggs.

The attraction of necrophagous insects, particularly blow flies, to corpses and carrion is of ecol., economic, and agricultural importance, although the mechanisms by which it occurs are not well understood. Much of the published research on blow fly attractants has focused on volatiles emitted from carrion surrogates, but little attention has been given to the possibility that blow fly eggs themselves may emit chem. cues that are responsible for conspecific and heterospecific insect attraction. In this study, the headspace volatiles emitted from eggs representing two aggregated oviposition events that were collected 1 mo apart from two species of the Calliphoridae family (Order: Diptera), Lucilia sericata (Meigen), and Phormia regina (Meigen) were analyzed via solid-phase microextraction-facilitated GC-MS. The volatiles’ profiles were found to be consistent between samples representing the same species, but unique between the two species. Over 100 mols. covering a wide range of compound classes that included alcs., aldehydes, esters, amines, ketones, and organosulfur compounds were identified. The profile of volatiles emitted from the L. sericata eggs contained several alkanes and aldehydes, whereas salient features of the P. regina headspace included numerous esters and ketones. Between the two species, 42 compounds were shared, several of which were carboxylic acids. Little overlap between the range of compounds detected and those reported to be emitted from decomposing remains was observed

Journal of Medical Entomology 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, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wei, Jianping published the artcileAssessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations, Category: alcohols-buliding-blocks, the main research area is Pichia Hanseniaspora Torulaspora sensory property cider fermentation; 2-methylbutanol (PubChem CID: 8723); 2-methylbutyl acetate (PubChem CID: 12209); 3-methylbutyl acetate (PubChem CID: 31276); Cider; DL-malic acid (PubChem CID: 525); Glycerol (PubChem CID: 753); Hanseniaspora vineae; Partial least squares regression; Pichia kluyveri; Simultaneous fermentation; chlorogenic acid (PubChem CID: 1794427); ethyl octanoate (PubChem CID: 7799); phenylethyl alcohol (PubChem CID: 6054); β-damascenone (PubChem CID: 5366074); β-phenethyl acetate (PubChem CID: 7654).

This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation Chem. composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and Et esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, Et hexanoate, Et octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) anal. revealed that acetate esters contributed pos. to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production

International Journal of Food Microbiology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Category: alcohols-buliding-blocks.

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

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

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

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

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

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

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