Category: alcohols-buliding-blocks

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

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

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

Fang, X. published the artcileCharacteristics of volatile flavor components in traditional fermented yak milk produced in different ecoregions of the Qinghai-Tibetan plateau, Category: alcohols-buliding-blocks, the main research area is traditional fermented yak milk volatile flavor component; Qinghai-Tibetan plateau; traditional fermented yak milk; volatile flavor component; yak.

The volatile flavor substances in traditional fermented yak milk samples collected from 5 ecoregions (A: coniferous forests and grasslands of the Qilian Qingdong Mountains; B: alpine grasslands surrounding the lakes in the Qiangtang Plateau; C: alpine shrubs and meadows of the Guoluo-Nagqu Highlands; D: coniferous forests along the alpine valley in East Tibet; E: shrubs and grasslands along the alpine valley in South Tibet) of the Qinghai-Tibetan plateau were comparatively analyzed. The relative percentage composition of volatile flavor substances varied among the different ecoregions. In samples collected from region E, more than 50% of the volatile flavor compounds were esters comprising mainly Bu acetate, Bu butyrate, and Et octanoate, and a considerable proportion of acetoin was found in samples from regions B and E. Greater proportions of 2-heptanone and 2-nonanone were observed in samples collected from regions A, C, and D compared with regions B and E.

Journal of Dairy Science 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, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Na published the artcileCharacterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics, Computed Properties of 505-10-2, the main research area is Chinese rice wine aging volatile organic compound; Chinese rice wine; aging markers; cluster analysis; principal components analysis; volatile organic compounds.

BACKGROUND : There is a close relationship between certain ‘aging markers’ in wine and the wine’s age. This study aimed to characterize all extracted aging markers in Chinese rice wine and distinguish the ages of Chinese rice wine using principal component anal. (PCA) and cluster anal. (CA). RESULTS : A total of 49 potential aging markers (P ≤ 0.05*) were extracted from 71 volatile organic compounds (VOCs) in Chinese rice wine across a range of seven different ages. Of all 49 extracted aging markers, all furans, 2/3 aldehydes and ketones maintained significantly increasing levels with age (P ≤ 0.01**), especially sotolon (0.981**) and acetophenone (0.951**). On the other hand, all sulfides decreased significantly (P ≤ 0.01**). Changes in vanillin, guaiacol, 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG) also suggested a potential synthesis during the aging process. The results of PCA and CA demonstrated that Chinese rice wines with different ages could be clearly distinguished from each other, which was consistent with the evolution of the 49 aging markers during the aging process. CONCLUSION : These 49 potential ‘aging markers’ successfully distinguished ages using PCA and CA. Our results therefore throw light on the characterization of VOCs during Chinese rice wine aging, and provide a quant. basis for discriminating the ages of Chinese rice wine.

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, Computed Properties of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yu, Haiyan published the artcileCharacterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry, SDS of cas: 584-02-1, the main research area is Chinese rice wine volatile profile 2D GC MS; Chinese rice wine; comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry; surrogate odor activity value; volatile compounds.

BACKGROUND : Chinese rice wine (CRW) is a kind of traditional fermentation wine in China. Aged CRW is more popular among consumers owing to its harmonious and pleasant flavor. The volatile profile of CRW has been extensively studied using gas chromatog./mass spectrometry (GC/MS). However, flavor components in CRW are far richer than those detected by GC/MS. To obtain more information about the volatile profile of fresh (5-yr) and aged (10-yr) CRW, a method based on comprehensive two-dimensional gas chromatog. coupled to quadrupole mass spectrometry (GC×GC/qMS) was developed. The major volatile compounds contributing to the characteristic aroma of fresh and aged CRW were identified by surrogate odor activity value (OAV). RESULTS : Ninety-eight volatile compounds were detected in the 5-yr CRW samples and 107 in the 10-yr samples by GC×GC/qMS. The numbers of compounds detected by GC×GC/qMS for the 5-yr and 10-yr samples were 71.4 and 65.4% higher than those detected by GC/MS. The aged wine had a more complex volatile profile than the fresh wine, with an increase in esters and aldehydes and a decrease in alcs. and organic acids. There were 22 volatile compounds with surrogate OAV > 1. Nine were the potent key aroma compounds in CRW: Et isovalerate (OAV 500-33 500), Et butyrate (OAV 84-334), Et isobutyrate (OAV 49-170), 2-nonenal (OAV 20-100), Et heptanoate (OAV 1-74), Et hexanoate (OAV 60-77), phenylethyl alc. (OAV 2-18), benzaldehyde (OAV 28-30) and hexanal (OAV 4-11). CONCLUSION : GC×GC/qMS showed better separation than GC/MS. The presented GC×GC/qMS method was suitable for characterization of the volatile profile of CRW. © 2019 Society of Chem. Industry.

Journal of the Science of Food and Agriculture 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, SDS of cas: 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Nilsuwan, Krisana published the artcileFish gelatin monolayer and bilayer films incorporated with epigallocatechin gallate: Properties and their use as pouches for storage of chicken skin oil, Recommanded Product: 3-Pentanol, the main research area is fish gelatin film epigallocatechin gallate chicken skin oil.

The properties of monolayer and bilayer fish gelatin films and the corresponding films containing epigallocatechin gallate (EGCG) were examined Bilayer films showed higher tensile strength, water vapor and light barrier properties but also higher opaqueness and yellowness than monolayer films. No differences in elongation at break and oxygen barrier property between monolayer and bilayer films were observed Those films were used to produce pouches, in which chicken skin oil (CSO) was packaged. CSO packaged in the pouches prepared with the films containing EGCG showed lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and volatile compounds after 30 days of storage in comparison with that packaged in low-d. polyethylene (LDPE) pouch. Addnl., at the end of the storage, linoleic acid (C18:2 n-6) and linolenic acid (C18:3 n-9) were more retained in CSO packaged in the pouches made from the films containing EGCG. Therefore, monolayer or bilayer gelatin films incorporated with EGCG could be used as packaging for oils prone to lipid oxidation

Food Hydrocolloids 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, Recommanded Product: 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Scott, William T. Jr. published the artcileNitrogenous compound utilization and production of volatile organic compounds among commercial wine yeasts highlight strain-specific metabolic diversity, Application of 3-(Methylthio)propan-1-ol, the main research area is nitrogenous production volatile organic compound wine yeast metabolic diversity; HS-SPME/GC-MS; Saccharomyces cerevisiae; fermentation; metabolic modeling; volatile organic compounds; wine.

Genetic background and environmental conditions affect the production of sensory impact compounds by Saccharomyces cerevisiae. The relative importance of the strain-specific metabolic capabilities for the production of volatile organic compounds (VOCs) remains unclear. We investigated which amino acids contribute to VOC production and whether amino acid-VOC relations are conserved among yeast strains. Amino acid consumption and production of VOCs during grape juice fermentation was investigated using four com. wine yeast strains: Elixir, Opale, R2, and Uvaferm. Principal component anal. of the VOC data demonstrated that Uvaferm correlated with Et acetate and Et hexanoate production, R2 neg. correlated with the acetate esters, and Opale pos. correlated with fusel alcs. Biomass formation was similar for all strains, pointing to metabolic differences in the utilization of nutrients to form VOCs. Partial least-squares linear regression showed that total aroma production is a function of nitrogen utilization (R2 = 0.87). We found that glycine, tyrosine, leucine, and lysine utilization were pos. correlated with fusel alcs. and acetate esters. Mechanistic modeling of the yeast metabolic network via parsimonious flux balance anal. and flux enrichment anal. revealed enzymes with crucial roles, such as transaminases and decarboxylases. Our work provides insights in VOC production in wine yeasts.

Microbiology Spectrum 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 of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Day, M. P. published the artcileEffect of passive oxygen exposure during pressing and handling on the chemical and sensory attributes of Chardonnay wine, Application In Synthesis of 505-10-2, the main research area is grape juice Chardonnay wine production oxygen food processing fermentation.

Background and Aims : The significance of oxygen in winemaking has been well established, but knowledge gaps exist regarding the extent and impact passive oxygenation has on chem. and sensory properties during the initial stages. Methods and Results : Using in-press oxygen monitors, controlling oxygen exposure during the earliest stages of grape processing was shown to be highly effective. This work demonstrated that pressing management has far more impact on wine composition than handling management; the earliest and highest exposure to oxygen has the most profound impact on the composition of the resulting wine compared to the lower levels of repeated exposure typical of normal handling procedures. Furthermore, control of oxygen exposure during post-pressing operations offers the possibility of modulating specific classes of compounds, described in sensory anal. as floral and confection. Conclusions : Significant modulation of aromatic, phenolic and protein profiles of wine occurred through controlling oxygen exposure during the earliest stages of grape processing. Significance of the Study : This work shows the possible stylistic potential and limitations of oxygen control, albeit with investment in press technol. The understanding of the relative influence of processing variables assessed in this work can be immediately applied by winemakers.

Australian Journal of Grape and Wine Research 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

Martins, Viviana published the artcileVineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation, Category: alcohols-buliding-blocks, the main research area is red wine volatile spontaneous fermentation vineyard calcium spray shift; Acetic acid; Alcoholic fermentation; Lactones; Linalool; Varietal aroma; Vineyard calcium sprays; Wine volatile profile.

Calcium supplements have increasingly been used at pre-harvest stages for improving fruit firmness, aiming at mitigating environmental stress. However, as recent studies demonstrated that calcium modifies the polyphenolic profile of grape berries, we hypothesize in this study that it also affects wine volatile profile. In a two-year study, grapevines cv. “”Vinhaõ”” were sprayed with 2% CaCl2 throughout the fruiting season, and musts were prepared at a laboratory scale. Musts from calcium-treated fruits contained higher calcium levels and less anthocyanins. Increased calcium content did not affect the course of fermentation induced with a S. cerevisiae starter inoculum, but impacted the course of spontaneous fermentations carried out by endogenous berry microflora. Several compounds associated to varietal and fermentative aromas were largely influenced by the calcium treatment. For instance, volatile phenols decreased, together with β-damascenone, benzaldehyde and γ-nonalactone, while several acetates and alcs. increased. Principal component anal. showed that the volatile profile of control wines produced by spontaneous fermentation substantially differed between replicates, but calcium treatment lowered replicate variability. Volatile profiles were also influenced by the vintage and fermentation type. The shift in wine volatile profile upon calcium treatment may be relevant from an oenol. perspective.

Food Research International 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