Journal articles on the topic 'Flavor ester'
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1
Xu, Youqiang, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiuting Li, and Baoguo Sun. "Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu." Foods 12, no. 1 (January 3, 2023): 207. http://dx.doi.org/10.3390/foods12010207.
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Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It is significant to deeply reveal the dynamic changes of microorganisms in the manufacturing process and their impact on the formation of flavor chemicals correlated with the quality of Baijiu. Sauce-flavor Baijiu manufacturing process can be divided into seven rounds, from which seven kinds of base Baijius are produced. The quality of base Baijiu in the third round is significantly better than that in the first and second rounds, but the mystery behind the phenomenon has not yet been revealed. Based on high-throughput sequencing and flavor analysis of fermented grains, and correlation analysis, the concentrations of flavor chemicals in the third round of fermented grains were enhanced, including esters hexanoic acid, ethyl ester; octanoic acid, ethyl ester; decanoic acid, ethyl ester; dodecanoic acid, ethyl ester; phenylacetic acid, ethyl ester; 3-(methylthio)-propionic acid ethyl ester; acetic acid, phenylethyl ester; hexanoic acid, butyl ester, and other flavor chemicals closely related to the flavor of sauce-flavor Baijiu, such as tetramethylpyrazine. The changes in flavor chemicals should be an important reason for the quality improvement of the third round of base Baijiu. Correlation analysis showed that ester synthesis was promoted by the bacteria genus Lactobacillus and many low abundances of fungal genera, and these low abundances of fungal genera also had important contributions to the production of tetramethylpyrazine. Meanwhile, the degrading metabolic pathway of tetramethylpyrazine was investigated, and the possible microorganisms were correlated. These results clarified the base Baijiu quality improvement of the third round and helped to provide a theoretical basis for improving base Baijiu quality.
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Xu, Youqiang, Mengqin Wu, Dong Zhao, Jia Zheng, Mengqi Dai, Xiuting Li, Weiwei Li, Chengnan Zhang, and Baoguo Sun. "Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals." Foods 12, no. 3 (February 2, 2023): 644. http://dx.doi.org/10.3390/foods12030644.
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The solid-state fermentation of Baijiu is complicated by the co-fermentation of many microorganisms. The instability of the composition and abundance of the microorganisms in the fermentation process leads to fluctuations of product quality, which is one of the bottleneck problems faced by the Strong-flavor Baijiu industry. In this study, we established a combination of functional microorganisms for the stable fermentation of the main flavor compounds of Baijiu, including medium and long-chain fatty acid ethyl esters such as hexanoic acid, ethyl ester; butanoic acid, ethyl ester; octanoic acid, ethyl ester; acetic acid, ethyl ester; 9,12-octadecadienoic acid, ethyl ester; and decanoic acid, ethyl ester in the fermented grains. Our study investigated the effects of microbial combinations on the fermentation from three aspects: microbial composition, microbial interactions, and microbial association with flavor compounds. The results showed that the added functional microorganisms (Lactobacillus, Clostridium, Caproiciproducens, Saccharomyces, and Aspergillus) became the dominant species in the fermentation system and formed positive interactions with other microorganisms, while the negative interactions between microorganisms were significantly reduced in the fermentation systems that contained both Daqu and functional microorganisms. The redundancy analysis showed that the functional microorganisms (Lactobacillus, Saccharomyces, Clostridium, Cloacibacterium, Chaenothecopsis, Anaerosporobacter, and Sporolactobacillus) showed strong positive correlations with the main flavor compounds (hexanoic acid, ethyl ester; lactic acid, ethyl ester; butanoic acid, ethyl ester; acetic acid, ethyl ester; and octanoic acid, ethyl ester). These results indicated that it was feasible to produce Baijiu with a functional microbial combination, and that this could promote stable Baijiu production.
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Li, Hongshen, Xinglin Han, Hongrui Liu, Jianqin Hao, Wei Jiang, and Shizhong Li. "Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu." Foods 10, no. 7 (June 25, 2021): 1477. http://dx.doi.org/10.3390/foods10071477.
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The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks was lacking in volatile flavors, and the level of harmful contents were uncertain, therefore it could not be sold as liquor. In this study, the protein, fat, and tannin in the clusters and leaves of sweet sorghum were utilized to increase the content of flavor compounds in the ethanol product through the anaerobic fermentation of Saccharomyces cerevisiae. Meanwhile, the silage fermentation method was used to extend the preservation time of the raw materials and to further enhance the flavors of Fen-flavor liquor, with ethyl acetate as the characteristic flavor. The effects of different feedstock groups on ethyl acetate, ethyl lactate, methanol, acetaldehyde, acetal, fusel oil, total acid, and total ester were evaluated by analyzing the chemical composition of different parts of sweet sorghum and determined by gas chromatograph. The effect of different fermentation periods on the volatile flavor of sweet sorghum Baijiu was evaluated. The yield of the characteristic volatile flavor was increased by the extension of the fermentation time. Sweet sorghum Baijiu with a high ester content can be used as a flavoring liquor, blended with liquor with a shorter fermentation period to prepare the finished Fen-flavor Baijiu, conforming to the Chinese national standard for sale.
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Fellman, J. K., D. S. Mattinson, James P. Mattheis, and D. A. Buchanan. "142 ESTER FORMATION IN RELATION TO HARVEST MATURITY AND CONTROLLED-ATMOSPHERE STORAGE OF `GALA' APPLES." HortScience 29, no. 5 (May 1994): 449a—449. http://dx.doi.org/10.21273/hortsci.29.5.449a.
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Volatile esters from acids and alcohols are important components of flavor and odor perception in apples (Malus domestica Borkh.). We are interested in understanding the biochemical basis for ester synthesis/flavor retention in `Gala' apples held in controlled atmosphere storage. The relationship between acetyl CoA alcohol transferase (AAT) acetate ester-formin activity, non-ethylene volatile emission, and flesh volatile content of `Gala' apples during the maturation period and after removal from CA storage was investigated. At the appropriate times, apples were sampled for volatile compounds in the headspace and flesh using solid sorbent along with purge-and-trap capillary gas chromatography. Subsequently, acetate ester forming activity was assayed on partially-purified extracts of cortical tissue. During storage, the accumulation of the major flavor notes butyl acetate and 2-methyl butyl acetate in the flesh was decreased as oxygen levels in storage atmospheres were lowered. AAT activity is closely linked to the onset of climacteric ripening and is sensitive to atmospheres having low oxygen contents.
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Lyman, Donald J., Robert M. Benck, and Scott F. Merle. "Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee." International Journal of Spectroscopy 2011 (May 29, 2011): 1–5. http://dx.doi.org/10.1155/2011/815304.
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Infrared difference spectroscopy was used to study how changes in the processing of Arabica coffee cherries into green beans affected the flavor of coffee brewed from roasted green beans. Paired samples of green beans, in which the drying step or fermentation/washing step in their processing was altered, were roasted and brewed in a standard manner and their ATR-FT-IR spectra obtained. Difference spectra of the 1800 to 1680 cm−1 carbonyl region of water-subtracted spectra of paired samples of these brewed coffees provided data which indicated differences in brewed coffee flavor due to changes in fermentation/washing steps and drying steps involved in the processing of coffee cherries. The role of acid, ketone, aldehyde, ester, lactone, and vinyl ester carbonyl components on the flavor of brewed coffee is proposed that is consistent with the flavors as perceived by the coffee tasters.
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Beaulieu, John C. "Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to-eat Fresh-cut Melons and Apples." HortScience 41, no. 1 (February 2006): 65–73. http://dx.doi.org/10.21273/hortsci.41.1.65.
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Examples from various harvest regimes, storage regimes, cultivars and different packaging methods are presented to characterize volatile ester differences after cutting and how changes occur in characteristic flavors throughout the postharvest life of certain cut fruit products. In many fresh-cut cantaloupe cultivars and in honeydew, there was a relative increase in nonacetates and coinciding relative decrease in acetates during storage. A similar and consistent nonacetate:acetate ester ratio was conserved in cantaloupe from eastern and western U.S. regions, as well as different cultivars from the same field. Furthermore, similar ratios were observed in many melon cultivars over multiple years from different seasons and growing regions. Since many cultivars exhibited similar trends in 2-year repeated studies, the trend is apparently independent of year and season. Fresh-cut `Gala' apples, on the other hand, displayed a slightly different trend whereby both acetates and nonacetate esters decreased appreciably during storage. The hypothesis is put forward that recycling of esters during storage in certain fresh-cut fruits disturbs the delicate fine balance of characteristic volatiles. Consistently decreasing acetates along with increasing nonacetates could alter the overall perceived desirable flavor attributes during fresh-cut melon storage, even though volatile esters are still abundant.
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Bayout, Ikram, Nassima Bouzemi, Na Guo, Xiangzhao Mao, Stefano Serra, Sergio Riva, and Francesco Secundo. "Natural flavor ester synthesis catalyzed by lipases." Flavour and Fragrance Journal 35, no. 2 (November 15, 2019): 209–18. http://dx.doi.org/10.1002/ffj.3554.
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Zhang, Chunyu, Xuesen Chen, Hongwei Song, Yinghai Liang, Chenhui Zhao, and Honglian Li. "Volatile Compound Profiles of Malus baccata and Malus prunifolia Wild Apple Fruit." Journal of the American Society for Horticultural Science 142, no. 2 (March 2017): 126–34. http://dx.doi.org/10.21273/jashs03968-16.
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Volatile compounds have a tremendous impact on fruit quality. We evaluated the volatile compound profiles of ripening wild apple fruit (10 Malus baccata accessions and three Malus prunifolia accessions) in the National Field Genebank for Hardy Fruits at Gongzhuling, China. Alcohols, esters, aldehydes, terpenes, hydrocarbons, ethers, heterocycles, carboxylic acids, and ketones were detected in the M. baccata and M. prunifolia fruit, with the first four being the main volatile compounds present. Of the 92 volatiles detected, esters were the most diverse (49 compounds). This wide range of abundant volatile compounds suggests that M. prunifolia is a good resource for breeding apple cultivars with novel and interesting flavors. The M. baccata accession ‘Zhaai Shandingzi’ and the M. prunifolia accession ‘Bai Haitang’ had the widest range of volatile compounds and the highest volatile compound contents of the accessions examined, and will therefore be good breeding materials for developing commercial lines with enhanced flavor and for widening the genetic diversity. The number of different ester compounds present was significantly positively correlated (r = 0.877) with the cube root of the weight of an individual ripe fruit. Principal component analysis (PCA) showed that the contents of ester compounds could be used to distinguish between M. baccata and M. prunifolia species. Therefore, ester compounds could be used as a reference of parental choice in apple breeding.
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Li, Zhaojie, Yi Fan, Xiaoning Huang, and Beizhong Han. "Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process." Fermentation 8, no. 2 (February 5, 2022): 67. http://dx.doi.org/10.3390/fermentation8020067.
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Stacking is a widely used method of microbial enrichment in the field of fermentation and is traditionally used to promote flavor in Chinese sauce-flavor Baijiu; however, its precise mechanism is unknown. This study assessed the fermentation process of light-flavor Baijiu with the simplest microbial source. After comparing differences in the microbial composition of different kinds of Daqu, a high-temperature Daqu with a microbial composition that significantly differs from light-flavor Daqu was selected for stacking. The physical and chemical indicators, microbial community composition, and metabolite profiles during the fermentation process were tracked, and the total ester content in Baiju was significantly higher with stacking than Baijiu without stacking. The dominant bacteria during stacking fermentation were Bacillus and Enterococcus, while Lactobacillus was the dominant bacteria during middle and late fermentation periods. Low levels of Lactobacillus and Pichia in Daqu were screened and enriched during the stacking process, while the glucose and acetate content significantly increased. Flavor compounds such as esters and acids were positively correlated with dominant genera such as Lactobacillus, Bacillus, and Pichia. Stacking provides microorganisms for environmental screening, which regulates the microbial community structure and produces various metabolites and precursors of flavor substances to fully saccharify and promote the production of flavor substances. Stacking during the production of light-flavor Baijiu can help regulate the fermentation process and improve Baijiu quality.
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Zhao, Rui Xiang, Cui Qing Hu, Sheng Yang Niu, Hua Di Sun, and Xiao Hong Ge. "Analysis of Main Flavor Substances of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process." Advanced Materials Research 236-238 (May 2011): 2395–98. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2395.
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Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the main flavor substances were determined by gas chromatograph. The results showed that more than 28 main flavor components were founded in full-fat cheese, and at least 19 were founded in low-fat cheese. In low-fat cheese, there was a higher content of 9-(Z)- octadecenoic acid and 10-hydroxy-octanoic acid methyl ester, which their relative mass fraction were 19.20% and 18.79% respectively. In full-fat cheese, there was a higher content of hexadecanoic acid methyl ester and 9-Octadecenoic acid(Z)-methyl ester, which their relative mass fraction were 24.27%and 23.37% respectively.
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Anschau, Andréia, Katira da Mota Huerta, Tatiane Vieira Rêgo, Janaina Mardioni Gonçalves de Oliveira, Carina Molins Borba, Susana Juliano Kalil, Carlos André Veiga Burkert, and Janaína Fernandes de Medeiros Burkert. "Enzymatic synthesis optimization of isoamyl butyrate from fusel oil." Acta Scientiarum. Biological Sciences 43 (April 20, 2021): e54966. http://dx.doi.org/10.4025/actascibiolsci.v43i1.54966.
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Many food, cosmetic and pharmaceutical industries have increased their interest in short-chain esters due to their flavor properties. From the industrial standpoint, enzyme reactions are the most economical strategy to reach green products with neither toxicity nor damage to human health. Isoamyl butyrate (pear flavor) was synthesized by isoamyl alcohol (a byproduct of alcohol production) and butyric acid with the use of the immobilized lipase Lipozyme TL IM and hexane as solvents. Reaction variables (temperature, butyric acid concentration, isoamyl alcohol:butyric acid molar ratio and enzyme concentration) were investigated in ester conversion (%), concentration (mol L-1) and productivity (mmol ester g-1 mixture . h), by applying a sequential strategy of the Fractional Factorial Design (FFD) and the Central Composite Rotatable Design (CCRD). High isoamyl butyrate conversion of 95.8% was achieved at 24 hours. At 3 hours, the highest isoamyl butyrate concentration (1.64 mol L-1) and productivity (0.19 mmol ester g-1 mixture . h) were obtained under different reaction conditions. Due to high specificity and selectivity of lipases, process parameters of this study and their interaction with the Lipozyme TL IM are fundamental to understand and optimize the system so as to achieve maximum yield to scale up. Results show that fusel oil may be recycled by the green chemistry process proposed by this study.
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Meersman, Esther, Jan Steensels, Nore Struyf, Tinneke Paulus, Veerle Saels, Melissa Mathawan, Leen Allegaert, Gino Vrancken, and Kevin J. Verstrepen. "Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production." Applied and Environmental Microbiology 82, no. 2 (November 20, 2015): 732–46. http://dx.doi.org/10.1128/aem.02556-15.
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ABSTRACTMicrobial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural microbiota at cocoa farms. However, recent studies indicate that certain thermotolerantSaccharomyces cerevisiaecultures can be used as starter cultures for cocoa pulp fermentation. In this study, we investigate the potential of specifically developed starter cultures to modulate chocolate aroma. Specifically, we developed several newS. cerevisiaehybrids that combine thermotolerance and efficient cocoa pulp fermentation with a high production of volatile flavor-active esters. In addition, we investigated the potential of two strains of two non-Saccharomycesspecies that produce very large amounts of fruity esters (Pichia kluyveriandCyberlindnera fabianii) to modulate chocolate aroma. Gas chromatography-mass spectrometry (GC-MS) analysis of the cocoa liquor revealed an increased concentration of various flavor-active esters and a decrease in spoilage-related off-flavors in batches inoculated withS. cerevisiaestarter cultures and, to a lesser extent, in batches inoculated withP. kluyveriandCyb. fabianii. Additionally, GC-MS analysis of chocolate samples revealed that while most short-chain esters evaporated during conching, longer and more-fat-soluble ethyl and acetate esters, such as ethyl octanoate, phenylethyl acetate, ethyl phenylacetate, ethyl decanoate, and ethyl dodecanoate, remained almost unaffected. Sensory analysis by an expert panel confirmed significant differences in the aromas of chocolates produced with different starter cultures. Together, these results show that the selection of different yeast cultures opens novel avenues for modulating chocolate flavor.
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Saerens, S. M. G., F. Delvaux, K. J. Verstrepen, P. Van Dijck, J. M. Thevelein, and F. R. Delvaux. "Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation." Applied and Environmental Microbiology 74, no. 2 (November 9, 2007): 454–61. http://dx.doi.org/10.1128/aem.01616-07.
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ABSTRACT Volatile esters are responsible for the fruity character of fermented beverages and thus constitute a vital group of aromatic compounds in beer and wine. Many fermentation parameters are known to affect volatile ester production. In order to obtain insight into the production of ethyl esters during fermentation, we investigated the influence of several fermentation variables. A higher level of unsaturated fatty acids in the fermentation medium resulted in a general decrease in ethyl ester production. On the other hand, a higher fermentation temperature resulted in greater ethyl octanoate and decanoate production, while a higher carbon or nitrogen content of the fermentation medium resulted in only moderate changes in ethyl ester production. Analysis of the expression of the ethyl ester biosynthesis genes EEB1 and EHT1 after addition of medium-chain fatty acid precursors suggested that the expression level is not the limiting factor for ethyl ester production, as opposed to acetate ester production. Together with the previous demonstration that provision of medium-chain fatty acids, which are the substrates for ethyl ester formation, to the fermentation medium causes a strong increase in the formation of the corresponding ethyl esters, this result further supports the hypothesis that precursor availability has an important role in ethyl ester production. We concluded that, at least in our fermentation conditions and with our yeast strain, the fatty acid precursor level rather than the activity of the biosynthetic enzymes is the major limiting factor for ethyl ester production. The expression level and activity of the fatty acid biosynthetic enzymes therefore appear to be prime targets for flavor modification by alteration of process parameters or through strain selection.
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Li, Yandie, Jianghan Wang, Tong Wang, Zhuoxia Lv, Linting Liu, Yuping Wang, Xu Li, Zhexin Fan, and Baokun Li. "Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics." Foods 11, no. 7 (March 26, 2022): 966. http://dx.doi.org/10.3390/foods11070966.
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Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were identified between S and M during ripening. The flavor compounds in mixed-fermentation cheese mainly resulted from ester production (ethyl butanoate, ethyl acetate, ethyl octanoate, and ethyl hexanoate) and amino acid biosynthesis (Asp, Glu, Gln, and Phe). The metabolites were differentially expressed in nitrogen metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, D-alanine metabolism, and other metabolic pathways. The amount of flavor compounds was increased in M, indicating that L. paracasei SMN- LBK and K. marxianus SMN-S7-LBK had synergistic effects in the formation of flavor compounds. This study comprehensively demonstrated the difference in metabolites between mixed-fermentation and single-strain-fermentation cheese and provided a basis for the production of Kazak cheese with diverse flavor characteristics.
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Fellman, John K. "Factors that Influence Biosynthesis of Volatile Flavor Compounds in Apple Fruits." HortScience 32, no. 3 (June 1997): 554C—554. http://dx.doi.org/10.21273/hortsci.32.3.554c.
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Volatile ester molecules are important contributors to the perception of fruit taste. Biosynthesis of volatile compounds occurs via several biochemical pathways. Ongoing studies have concentrated on alcohol acetyl transferase, the terminal step in the acetate ester synthesis pathway. Our studies on volatile biosynthesis in apples have revealed several interesting phenomena. First, the nature and amount of volatile compounds are cultivarand strain-dependent. Studies with `Delicious' show a relationship between amount of peel coloration and flavor volatile content of tissue. Second, it is possible to manipulate the preharvest growing environment to influence the content of some volatiles in the fruit. Third, generation of volatiles is closely linked to the onset of climacteric ripening. Other experiments show the response of apples to different storage conditions with regard to volatile ester synthesis. In some cultivars softening apparently provides ester precursor molecules, leading us to speculate that there are glycosidically bound intermediates that are liberated by the action of cell-wall degradation.
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Silva Ferreira, Carlos, Etienne Bodart, and Sonia Collin. "Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability." Beverages 5, no. 2 (June 4, 2019): 39. http://dx.doi.org/10.3390/beverages5020039.
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The aromatic complexity of craft beers, together with some particular practices (use of small vessels, dry hopping, etc.), can cause more oxidation associated with pre-maturated colloidal instability, Madeira off-flavors, bitterness decrease, and aroma loss. As bottle refermentation is widely used in Belgian craft beers, the aim of the present work is to assess how this practice might impact their flavor. In fresh beers, key flavors were evidenced by four complementary techniques: short-chain fatty acids determination, esters analysis, XAD-2 extract olfactometry, and overall sensory analysis. In almost all of the fresh beers, isovaleric acid was the sole fatty acid found above its sensory threshold. Selected samples were further analyzed through natural aging at 20 °C. The presence of yeast in the bottle minimized the trans-2-nonenal released from Schiff bases and proved less deleterious than suggested by previous studies with regard to fatty acid release and ester decrease through aging. Furthermore, according to the yeast species selected, some interesting terpenols and phenols were produced from glucosides during storage.
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Cai, Wenchao, Yurong Wang, Wenping Wang, Na Shu, Qiangchuan Hou, Fengxian Tang, Chunhui Shan, Xinquan Yang, and Zhuang Guo. "Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis." Journal of Analytical Methods in Chemistry 2022 (March 29, 2022): 1–14. http://dx.doi.org/10.1155/2022/4614330.
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Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus volatile compounds were rapidly detected from all samples, among which 29 volatile compounds were identified, including 5 alcohols, 14 esters, 2 acids, 2 ketones, 5 aldehydes, and 1 furan. According to the differences in aroma profile found by multivariate statistical analysis, these sauce-flavor Baijiu produced by 10 different manufacturers can be further divided into three types. The relative odor activity value of the identified volatile compounds indicated that seven volatile compounds contributed most to the aroma of sauce-flavor Baijiu in order of aroma contribution rate, and they were ethyl hexanoate, ethyl pentanoate, ethyl 2-methylbutanoate, ethyl octanoate (also known as octanoic acid ethyl ester), ethyl 3-methylbutanoate, ethyl butanoate, and ethyl isobutyrate. Correspondingly, the main aromas of these sauce-flavor Baijiu produced by 10 different manufacturers were sweet, fruity, alcoholic, etheral, cognac, rummy, and winey. On the one hand, this study proved that GC-IMS is well adapted to the detection of characteristic volatile aroma compounds and trace compounds in Baijiu, which is of positive significance for improving the aroma fingerprint and database of sauce-flavor Baijiu. On the other hand, it also enriched our knowledge of Baijiu and provided references for the evaluation and regulation of the flavor quality of sauce-flavor Baijiu.
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Barido, Farouq Heidar, Hye-Jin Kim, Dong-Jin Shin, Ji-Seon Kwon, Hee-Jin Kim, Dongwook Kim, Hyo-Jun Choo, et al. "Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens." Foods 11, no. 19 (September 27, 2022): 3006. http://dx.doi.org/10.3390/foods11193006.
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The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen–thawed conditions were studied and compared with those of commercial broilers (CB). Regardless of the breed, KNC showed a higher (p < 0.05) percentage of linoleic and arachidonic acid. The highest proportion of docosahexaenoic acid was observed in WRMD 2. Despite having a higher collagen content, thigh meat derived from KNC maintained a similar texture profile in comparison to that of CB. The concentrations of most free amino acids (FAA), except for taurine, tryptophan, and carnosine, were higher in frozen–thawed meat than in fresh meat. Regarding volatile organic compounds (VOC), following freezing, the concentration of favorable VOCs increased in CB, but decreased in WRMD 1, suggesting a loss of pleasant flavor in frozen–thawed meat. This study indicated that changes in VOCs, including hydrocarbons (d-limonene, heptadecane, hexadecane, naphthalene, pentadecane, 3-methyl-, tridecane), esters (arsenous acid, tris(trimethylsilyl) ester, decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester), alcohol (1-hexanol, 2-ethyl-), ketones (5,9-undecadien-2-one, 6,10-dimethyl-), and aldehydes (pentadecanal-, tetradecanal, tridecanal), may be a promising marker for distinguishing between fresh and frozen–thawed chicken thigh meat. These findings are of critical importance as preliminary data for developing high-quality chicken meat products.
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Harahap, Rasyid Hanafi, Zulkifli Lubis, and Jamaran Kaban. "Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik." Agritech 38, no. 2 (July 30, 2018): 194. http://dx.doi.org/10.22146/agritech.24720.
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The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.
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Sun, Jinkui, Cai Zhao, Xilei Pu, Tian Li, Xuewei Shi, Bin Wang, and Weidong Cheng. "Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice." Fermentation 8, no. 10 (October 12, 2022): 533. http://dx.doi.org/10.3390/fermentation8100533.
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The small white apricot is a juicy, delicious fruit with a short shelf life. Slight fermentation can significantly promote the flavors and nutrient value of apricot juice. This study used high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) to examine the physicochemical properties, nutritive value and flavor substances of apricot juice fermented by Lactobacillus plantarum LP56. Fermentation significantly increased lactic acid bacteria (LAB) and their product lactic acid, adding probiotic benefits to fermented apricot juice. In addition, the total phenolic compounds and antioxidant capacity increased, while the levels of soluble solids and organic acids decreased. Gallic acid, 3-caffeoylquinic acid and rutin mainly contributed to the antioxidant activity of fermented apricot juice. Alcohols, aldehyde, acid, ester, etc., were the main volatile compounds. Among the flavors, 12 substances with high odor activity values (OAV > 1) were the key aroma-producing compounds with fruit, pine and citrus flavors. In conclusion, this study shows that L. plantarum LP56 fermentation can improve the nutritional value and aroma characteristics of apricot juice.
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Feng, Duo, Jing Wang, Xiao-Jiao Ji, Wen-Xiang Min, and Wen-Jie Yan. "Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions." Journal of Food Quality 2021 (June 30, 2021): 1–10. http://dx.doi.org/10.1155/2021/5536645.
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Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the identification of several characteristic of compounds, therefore, exploitation and comparison of the different flavors. A total of 46 peaks were detected, and 17 compounds were identified, including 7 aldehydes, 5 ketones, 3 acids, 1 terpene, and 1 ester. Furthermore, principal component analysis (PCA) and fingerprint similarity analysis based on Euclidean distance compared the YMPs and found that the YMPs had certain differences, which can distinguish the YMPs with different sterilization methods. In conclusion, different sterilization methods possibly affect the flavor of YMPs, and UHPS is bettedslfr than TH. Also, aldehydes were mainly be detected in UHPS groups, whereas the ketones and acids mostly appeared in TH groups. Most importantly, UHPS can retain the original flavor of yak milk to a greater extent.
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Beaulieu, John C. "Volatile Changes in Cantaloupe during Growth, Maturation, and in Stored Fresh-cuts Prepared from Fruit Harvested at Various Maturities." Journal of the American Society for Horticultural Science 131, no. 1 (January 2006): 127–39. http://dx.doi.org/10.21273/jashs.131.1.127.
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A likely reason why consumers are not repeat buyers of many fresh-cut fruit is inconsistent or unsatisfactory flavor and/or textural quality. Research toward understanding mechanisms responsible for generation, and/or loss of flavor compounds in fresh-cut fruit is limited. Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were utilized to study flavor volatile profiles in anthesis-tagged cantaloupe (Cucumis melo L. var. reticulatus Naud. cv. Sol Real) during growth, development, and for fresh-cuts prepared from fruit with five distinctly different harvest maturities. One-quarter-slip fruit had a clearly green, well-attached peduncle; 1/2-slip fruit had a distinct abscission detectable at the peduncle, 3/4-slip fruit were approaching commercial harvest, full-slip (FS) fruit are or will cleanly separate from the vine with light pressure; and over-ripeness (OR) was precisely categorized as 2 days past FS. Recovery of total volatiles displayed a linear response and most volatile classes (except aldehydes) generally followed a trend upon processing where FS > 3/4-slip > 1/2-slip > 1/4-slip. On day 0, only 70.0%, 37.7%, and 20.5% total volatiles were recovered in 3/4-slip, 1/2-slip, and 1/4-slip fruit, compared to FS fruit. During fresh-cut storage, percent total esters followed an increasing linear trend that was maturity-dependent. Percent total aromatics and percent aldehydes followed a linear trend that was maturity-dependent whereby 1/4-slip > 1/2-slip > 3/4-slip > FS. During storage, the relative percentage of acetates decreased, and displayed a maturity-dependent curvilinear trend. The magnitude of the slope decreased with maturity, indicating that the effect of storage time decreased as maturity increased. In FS, 3/4-slip, 1/2-slip, and 1/4-slip cubes, acetates comprised 66.9% of all compounds recovered on day 0 yet, only 26.1% to 44.2%, and 21.3% to 32.6% remained on days 9 and 14, respectively. For all maturities, a curvilinear increase in relative percentage of nonacetate esters was observed during storage. There was a uniform change in the ester balance (nonacetate ester:acetate ratio) during fresh-cut storage, which was independent of initial processing maturity. The overall ester ratio changed roughly 2-fold after just 2 days in optimum storage, and after 5 days it increased more than 3-fold. The shift in endogenous ester compounds could be partially responsible for the apparent loss of characteristic flavor in fresh-cut cantaloupe through long-term storage.
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Schlotzhauer, WS, RF Severson, and RM Martin. "The Contribution of Sucrose Esters to Tobacco Smoke Composition." Beiträge zur Tabakforschung International/Contributions to Tobacco Research 13, no. 5 (December 1, 1986): 229–38. http://dx.doi.org/10.2478/cttr-2013-0572.
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AbstractSucrose esters, principally the 6-O-acetyl-2,3,4-tri-O-(3-methylvaleryl)-a-D-glucopyranosyl-b-D-fructofuran-oside isomer, isolated from the cuticular waxes of green T.I. 165 tobacco leaf, were evaluated as enhancers of 3-methylvaleric acid in the smoke of a tobacco deficient in this important flavor compound. Analyses of the products from semi-micro pyrolyses of sucrose and isolated sucrose esters, over a temperature range of 250°C - 850°C, showed that free sucrose produced 5-hydroxy-methylfurfural as the major component, whereas the ester isolate yielded 3-methylvaleric acid and lesser amounts of isomeric C4 and C5 aliphatic acids. Incorporation of sucrose ester isolate of T.I. 165 leaf into cigarettes prepared from flue-cured NC 2326 tobacco, the smoke of which is essentially devoid of 3-methylvaleric acid, resulted in a total particulate matter with enhanced levels of this compound. The data indicated that addition of approximately 2 mg of sucrose ester isolate per cigarette produced levels of 3-methylvaleric acid in the smoke of NC 2326 cigarettes that were comparable to levels observed in the smoke from cigarettes containing all T.I. 165 or blended Turkish tobacco.
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Zeng, Hong, Yadong Wang, Haoying Han, Yanping Cao, and Bei Wang. "Changes in Key Aroma Compounds and Esterase Activity of Monascus-Fermented Cheese across a 30-Day Ripening Period." Foods 11, no. 24 (December 13, 2022): 4026. http://dx.doi.org/10.3390/foods11244026.
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Monascus-fermented cheese (MC) is a new type of mold-ripened cheese that combines a traditional Chinese fermentation fungus, Monascus purpureus M1, with Western cheese fermentation techniques. In this study, the compositions of the volatile aroma compounds in MC were analyzed during a 30-day ripening period using SPME-Arrow and GC-O-MS. The activity of esterase in MC, which is a key enzyme catalyzing esterification reaction, was determined and compared with the control group (CC). Next, sensory analysis was conducted via quantitative descriptive analysis followed by Pearson correlation analysis between esterase activity and the key flavor compounds. A total of 76 compounds were detected. Thirty-three of these compounds could be smelled at the sniffing port and were identified as the key aroma compounds. The esterase activity in MC was found to be 1.24~1.33 times that of the CC. Moreover, the key odor features of ripened MC were alcohol and fruity flavors, considerably deviating from the sour and cheesy features found for the ripened CC. Furthermore, correlation analysis showed that esterase activity was strongly correlated (|r|> 0.75, p < 0.05) with various acids such as pentanoic and nonanoic acids and several aromatic esters, namely, octanoic acid ethyl ester and decanoic acid ethyl ester, revealing the key role that esterases play in developing the typical aroma of ripened MC.
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Gao, Peng, Yanling Su, Wenyuan Zhang, Xiaoyang Pang, Ning Xie, Min Zhang, Jiaping Lv, and Shuwen Zhang. "Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing." Gels 8, no. 3 (March 4, 2022): 160. http://dx.doi.org/10.3390/gels8030160.
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(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the influence of incubating substrates with proteases and different lipases on cheese ripening index and aroma compounds. (2) Methods: two-stage processing was adopted; proteolysis followed by lipolysis. (3) Results: results showed that the usage of Flavourzyme may improve the value of pH 4.6-WSN/TN%. Butanoic acid and hexanoic acid have a significant influence on the overall flavor of EMCs. In particular, the ethenyl acetate compound was detected in all products and was perceived as a fruity and sweet aroma, which has not been reported in previous literature. The concentration of short-chain fatty acids of EMCs made by Lipase MER was higher than EMCs made by Palatase, while the total content of medium and long-chain fatty acids of EMCs made by Lipase MER was lower than EMCs made by Palatase. The percentage of esters compounds in EMCs made by Lipase AY 30G was higher than the other two lipases, except EMC1. (4) Conclusions: Flavourzyme may be used to speed up the ripening of cheeses that need extensive proteolysis. The ability of Lipase MER to hydrolyze short-chain fatty acids was stronger than that of Palatase, while the ability of Lipase MER to hydrolyze medium and long-chain fatty acids was weaker than that of Palatase. The use of Lipase AY 30G was accompanied by the production of some other flavor esters, which made the final hydrolysates more fragrant and may be a good choice to produce fruity cheese flavor EMC. While Lipase MER may barely contain ester activity. This study may provide a reference for the selection of incubated enzymes for specific flavor EMC.
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Lizzy, Ayra Alcantara Verissimo, Caroliny Leite Soares Wanescy, Chequer Gouveia Mol Paula, Paula Rodrigues Minim Valeria, do Carmo Hespanhol da Silva Maria, and Antonio Minim Luis. "Optimization of flavor ester synthesis catalysed by Aspergillus niger lipase." African Journal of Microbiology Research 9, no. 13 (April 1, 2015): 922–28. http://dx.doi.org/10.5897/ajmr2015.7367.
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Wang, Huifang, Yanyan Wu, and Yueqi Wang. "Whole-Genome Sequencing of a Potential Ester-Synthesizing Bacterium Isolated from Fermented Golden Pomfret and Identification of Its Lipase Encoding Genes." Foods 11, no. 13 (June 30, 2022): 1954. http://dx.doi.org/10.3390/foods11131954.
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Microbial ester synthases are regarded as valuable catalysts in the food industry. Here, one strain of Acinetobacter venetianus with ester synthase-production capacity, SCSMX-3, was isolated from traditional fermented golden pomfret. It exhibited good growth in mesophilic, low salt, and slightly alkaline environments. The ester synthase produced by SCSMX-3 displayed maximum activity at pH 8.0 and 35 °C. Genome sequencing revealed that the strain contains one circular chromosome of 336313 bp and two circular plasmids (plasmid A-14424 bp and plasmid B-11249 bp). Six CRISPR structures enhance the genomic stability of SCSMX-3 and provide the opportunity to create new functional strains. Gene function analysis indicated that SCSMX-3 produces the necessary enzymes for survival under different conditions and for flavor substance synthesis. Furthermore, 49 genes encoding enzymes associated with lipid metabolism, including three triacylglycerol lipases and two esterases, were identified through the NCBI Non-Redundant Protein Database. The lipase encoded by gene0302 belongs to the GX group and the abH15.02 (Burkholderia cepacia lipase) homolog of the abH15 superfamily. Our results shed light on the genomic diversity of and lipid metabolism in A. venetianus isolated from fermented golden pomfret, laying a foundation for the exploration of new ester synthases to improve the flavor of fermented fish products.
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Castada, Hardy, Kaitlyn Hanas, and Sheryl Barringer. "Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference." Foods 8, no. 2 (February 19, 2019): 78. http://dx.doi.org/10.3390/foods8020078.
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Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory attributes. Only a small number of volatile compounds strongly correlated positively or negatively to a specific sensory attribute. Nutty malty, milkfat lactone, salty, umami, and sweet positively correlated to overall liking and nutty flavor liking of Swiss cheese. Evaluation of cheese flavor using correlations between volatile compounds and sensory attributes provided further understanding of the complexity of flavor and flavor variability among Swiss cheeses manufactured from different factories that can be used to improve flavor consistency of Swiss cheeses.
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Zhu, Yajun, Haoran Wu, Futian Wang, Shaotong Jiang, Lin Lin, and Jianfeng Lu. "Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce." Quality Assurance and Safety of Crops & Foods 13, no. 3 (July 5, 2021): 1–9. http://dx.doi.org/10.15586/qas.v13i3.896.
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Flavor crab meat sauce (FCMS) is a new type of aquatic condiment that is not only rich in nutrition but also unique in terms of flavor. However, very little is known about how sterilization methods affect the sensory quality and volatile flavor of FCMS. In the present study, canned FCMS was subjected to the following sterilization methods: pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS). Each sterilization method was evaluated on the basis of texture, color, sensory score, volatile flavor, and total viable counts in FCMS observed after sterilization. Results demonstrated that the total viable count decreased to 28, 26, 58, and 18 CFU/g respectively after PS, MS, US, and HTS treatments; no coliform group was detected in any of these samples. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05). The original brightness and red value of FCMS remained the same after PS and US. MS and HTS reduced the sensory score of FCMS to a great extent, while PS and US maintained the original sensory score of FCMS. Assessment of volatile flavor profile of FCMS post different sterilization treatments revealed that MS and HTS reduced the total ester content, while US reduced the total amount of alcohols in FCMS. However, PS not only maintained the original total amount of esters in FCMS, but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be selected as a feasible sterilization method for FCMS among the four different sterilization methods.
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Poompramun, Chotima, Wittawat Molee, Kanjana Thumanu, and Amonrat Molee. "The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat." Animal Bioscience 34, no. 10 (October 1, 2021): 1684–94. http://dx.doi.org/10.5713/ab.20.0736.
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Objective: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens.Methods: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens.Results: The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5).Conclusion: The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.
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Chen, Jyh-Ping, and Chang-Ho Yang. "Lipase immobilized on silk fibroin nanofibrous membrane for flavor ester synthesis." Journal of Biotechnology 136 (October 2008): S394. http://dx.doi.org/10.1016/j.jbiotec.2008.07.911.
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Rosend, Julia, Aleksei Kaleda, Rain Kuldjärv, Georg Arju, and Ildar Nisamedtinov. "The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product." Foods 9, no. 10 (October 2, 2020): 1401. http://dx.doi.org/10.3390/foods9101401.
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European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. However, some nutritional supplementation might be required to support the vitality of yeast.
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Wang, Rui, Shiwen Hu, and Qian Zhou. "Research on the Manufacture of Moringa Milky Tea." E3S Web of Conferences 233 (2021): 02051. http://dx.doi.org/10.1051/e3sconf/202123302051.
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In this research, moringa, black tea, milk powder, white sugar and sucrose ester were used as raw materials, and the optimal processing technology of moringa milky tea was studied by single factor and orthogonal experiments. These results showed that the optimal formula for moringa milky tea was: 7:8 of ratio of tea liquor (black tea liquor: moringa liquor), 11% of milk powder, 4% of white sugar and 0.9% of sucrose ester. Moreover, the milky tea processed with this formula has a strong milk flavor, a delicate and soft taste.
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Zhang, Lingjie, Kang Zhou, Maohao Wang, Rui Li, Xinlong Dai, Yajun Liu, Xiaolan Jiang, Tao Xia, and Liping Gao. "The Functional Characterization of Carboxylesterases Involved in the Degradation of Volatile Esters Produced in Strawberry Fruits." International Journal of Molecular Sciences 24, no. 1 (December 26, 2022): 383. http://dx.doi.org/10.3390/ijms24010383.
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Volatile ester compounds are important contributors to the flavor of strawberry, which affect consumer preference. Here, the GC-MS results showed that volatile esters are the basic aroma components of strawberry, banana, apple, pear, and peach, and the volatile esters were significantly accumulated with the maturation of strawberry fruits. The main purpose of this study is to discuss the relationship between carboxylesterases (CXEs) and the accumulation of volatile ester components in strawberries. FaCXE2 and FaCXE3 were found to have the activity of hydrolyzing hexyl acetate, Z-3-hexenyl acetate, and E-2-hexenyl acetate to the corresponding alcohols. The enzyme kinetics results showed that FaCXE3 had the higher affinity for hexyl acetate, E-2-hexenyl acetate, and Z-3-hexenyl acetate compared with FaCXE2. The volatile esters were mainly accumulated at the maturity stages in strawberry fruits, less at the early stages, and the least during the following maturation stages. The expression of FaCXE2 gradually increased with fruit ripening and the expression level of FaCXE3 showed a decreasing trend, which suggested the complexity of the true function of CXEs. The transient expression of FaCXE2 and FaCXE3 genes in strawberry fruits resulted in a significantly decreased content of volatile esters, such as Z-3-hexenyl acetate, methyl hexanoate, methyl butyrate, and other volatile esters. Taken together, FaCXE2 and FaCXE3 are indeed involved in the regulation of the synthesis and degradation of strawberry volatile esters.
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Cai, Wenqin, Bang Li, Yanru Chen, Guiming Fu, Haowei Fan, Mengfei Deng, Yin Wan, Na Liu, and Mengxiang Li. "Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida Glabrata, Pichia anomala, and Wickerhamomyces anomalus." Foods 11, no. 22 (November 16, 2022): 3655. http://dx.doi.org/10.3390/foods11223655.
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The co-fermentation of Saccharomyces cerevisiae and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (Candida glabrata NCUF308.1, Pichia anomala NCUF306.1, and Wickerhamomyces anomalus NCUF307.1) and S. cerevisiae NCUF309.2 were used to simulate blueberry wine co-fermentation at different ratios. The results showed that, compared with S. cerevisiae NCUF309.2 fermentation (S), the population of S. cerevisiae NCUF309.2 in co-fermentation samples decreased to varying degrees, and the content of ethanol also decreased. The results also showed that the co-fermentation of C. glabrata NCUF308.1 and S. cerevisiae NCUF309.2 at the ratio of 1:1 (CS1), co-fermentation of P. anomala NCUF306.1 and S. cerevisiae NCUF309.2 at the ratio of 5:1 (PS5), and co-fermentation of W. anomalus NCUF307.1 and S. cerevisiae NCUF309.2 at the ratio of 5:1 (WS5) could significantly increase the content of ester compounds (p < 0.05), which was 3.29, 4.75, and 3.04 times that of the S sample, respectively. Among them, the sample of CS1 was characterized by phenethyl acetate and isoamyl acetate, while the samples of CS5 and PS5 were characterized by propyl octanoate and ethyl decanoate, and the sample of WS5 was characterized by 3-methylbutyl hexanoate. However, the contents of odor active compounds were higher in the CS1 sample. Therefore, the samples of CS1 had the potential to create the distinctive flavor of blueberry wine.
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Jouquand, Céline, Craig Chandler, Anne Plotto, and Kevin Goodner. "A Sensory and Chemical Analysis of Fresh Strawberries Over Harvest Dates and Seasons Reveals Factors That Affect Eating Quality." Journal of the American Society for Horticultural Science 133, no. 6 (November 2008): 859–67. http://dx.doi.org/10.21273/jashs.133.6.859.
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The aim of this study was to understand the flavor components of eating quality of several strawberry (Fragaria ×ananassa Duch.) genotypes grown in Florida over two harvest seasons. Five selections and one cultivar of the University of Florida Breeding program as well as two new cultivars from Australia (Rubygem and Sugarbaby) harvested on different dates from the same grower were evaluated by sensory evaluation. Festival, the main strawberry cultivar grown in Florida, had low ratings for flavor and sweetness in January and March. Selection FL 00-51 and ‘Rubygem’ had relatively high and consistent ratings for flavor and sweetness compared with the other selections. Genotypes with low flavor ratings were always judged as “not sweet enough” by the panelists, thus linking flavor to sweetness preference. Instrumental analysis confirmed that typically these selections had low soluble solids content (SSC) and/or high titratable acidity (TA), thus explaining their lack of sweetness. Volatile compounds that varied only quantitatively did not seem to influence the flavor rating except for ‘Sugarbaby’. This cultivar contained between seven and 40 times less total ester content than the other selections and was disliked by panelists despite its high sugar content and perceived sweetness. It was perceived as having an artificial peach- or blueberry-like flavor. A principal component analysis was performed with chemical parameters (SSC, TA, and volatile content) and selections over the two harvest seasons. Chemical composition was mainly influenced by harvest date, except for FL 00-51. This selection maintained high volatile content and SSC throughout the seasons, explaining consistently high flavor ratings.
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Knezevic-Jugovic, Zorica, Dejan Bezbradica, Zivana Jakovljevic, Suzana Brankovic-Dimitrijevic, and Dusan Mijin. "Lipase catalyzed synthesis of flavor esters in non-aqueous media: Optimization of the yield of pentyl 2-methylpropanoate by statistical analysis." Journal of the Serbian Chemical Society 73, no. 12 (2008): 1139–51. http://dx.doi.org/10.2298/jsc0812139k.
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In this study, the synthesis of pentyl 2-methylpropanoate employing a commercial lipase from Candida rugosa was investigated, the emphasis being placed on analyzing the effects of various process conditions on the yield of ester. The response surface methodology (RSM) and five-level-five-factor central composite rotatable design (CCRD) were used to evaluate the effects of variables, namely the initial water content, 0.0-2.0% (w/v), the reaction temperature, 35-75?C, the enzyme concentration, 1.0-5.0 g dm-3, the acid/alcohol mole ratio, 1:2-5:2, and the reaction time, 4-48 h, on the yield (%) of ester. The production of pentyl 2-methylpropanoate was optimized and an ester yield response equation was obtained, enabling the prediction of ester yields from known values of the five main factors. It seems that the enzyme concentration, reaction time and acid/alcohol mole ratio predominantly determine the conversion process, while the amount of added water amount had no significant influence on the ester yield. Conversion of around 92 % of the substrate to ester could be realized using a concentration of lipase as low as 4.0 g dm-3 and in a relatively short time (26 h) at 35?C, when a high substrate mole ratio of 2.5 was used.
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Yuan, Ning, Xuelu Chi, Qiaoyan Ye, Huimin Liu, and Nan Zheng. "Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS." Foods 12, no. 5 (March 2, 2023): 1071. http://dx.doi.org/10.3390/foods12051071.
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Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid-phase microextraction (HS-SPME)–gas chromatography–mass spectrometry (GC-MS) technology were used to evaluate the changes in VOCs in milk during 65 °C heat treatment and 135 °C heat treatment. The E-nose revealed differences in the overall flavor of milk, and the overall flavor performance of milk after heat treatment at 65 °C for 30 min is similar to that of raw milk, which can maximize the preservation of the original taste of milk. However, both were significantly different to the 135 °C-treated milk. The E-tongue results showed that the different processing techniques significantly affected taste presentation. In terms of taste performance, the sweetness of raw milk was more prominent, the saltiness of milk treated at 65 °C was more prominent, and the bitterness of milk treated at 135 °C was more prominent. The results of HS-SPME-GC-MS showed that a total of 43 VOCs were identified in the three types of milk—5 aldehydes, 8 alcohols, 4 ketones, 3 esters, 13 acids, 8 hydrocarbons, 1 nitrogenous compound, and 1 phenol. The amount of acid compounds was dramatically reduced as the heat treatment temperature rose, while ketones, esters, and hydrocarbons were encouraged to accumulate instead. Furfural, 2-heptanone, 2-undecanone, 2-furanmethanol, pentanoic acid ethyl ester, 5-octanolide, and 4,7-dimethyl-undecane can be used as the characteristic VOCs of milk treated at 135 °C. Our study provides new evidence for differences in VOCs produced during milk processing and insights into quality control during milk production.
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Maester, Thaís Carvalho, Mariana Rangel Pereira, Aliandra M. Gibertoni Malaman, Janaina Pires Borges, Pâmela Aparecida Maldaner Pereira, and Eliana G. M. Lemos. "Exploring Metagenomic Enzymes: A Novel Esterase Useful for Short-Chain Ester Synthesis." Catalysts 10, no. 10 (September 23, 2020): 1100. http://dx.doi.org/10.3390/catal10101100.
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Enzyme-mediated esterification reactions can be a promising alternative to produce esters of commercial interest, replacing conventional chemical processes. The aim of this work was to verify the potential of an esterase for ester synthesis. For that, recombinant lipolytic enzyme EST5 was purified and presented higher activity at pH 7.5, 45 °C, with a Tm of 47 °C. Also, the enzyme remained at least 50% active at low temperatures and exhibited broad substrate specificity toward p-nitrophenol esters with highest activity for p-nitrophenyl valerate with a Kcat/Km of 1533 s−1 mM−1. This esterase exerted great properties that make it useful for industrial applications, since EST5 remained stable in the presence of up to 10% methanol and 20% dimethyl sulfoxide. Also, preliminary studies in esterification reactions for the synthesis of methyl butyrate led to a specific activity of 127.04 U·mg−1. The enzyme showed higher esterification activity compared to other literature results, including commercial enzymes such as LIP4 and CL of Candida rugosa assayed with butyric acid and propanol which showed esterification activity of 86.5 and 15.83 U·mg−1, respectively. In conclusion, EST5 has potential for synthesis of flavor esters, providing a concept for its application in biotechnological processes.
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Xiao, Ouli, Minmin Li, Jieyin Chen, Ruixing Li, Rui Quan, Zezhou Zhang, Zhiqiang Kong, and Xiaofeng Dai. "Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology." Molecules 25, no. 23 (November 28, 2020): 5596. http://dx.doi.org/10.3390/molecules25235596.
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Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides—triadimefon, tebuconazole, and paclobutrazol—on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.
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Moentamaria, Dwina, Zakijah Irfin, Achmad Chumaidi, and Heri Septya Kusuma. "Hydrophobic Support: A Phenomenon of Interface Lipase Activation in Polyurethane Foam as a Heterogeneous Biocatalyst in Synthesis of Natural Flavor Ester." Jurnal Teknik Kimia dan Lingkungan 6, no. 1 (April 30, 2022): 27. http://dx.doi.org/10.33795/jtkl.v6i1.253.
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Biokatalis heterogen memerlukan penyangga yang sesuai melalui teknik imobilisasi enzim, terutama jika digunakan dalam industri makanan. Dalam sintesis perisa ester alami, busa poliuretan (PUF) dipilih sebagai penyangga imobilisasi lipase, karena memiliki sifat kaku inert, dan porositas tinggi. PUF perlu dilapisi dengan co-immobilized, yang terdiri dari campuran surfaktan yang aman yaitu gelatin, lecithin, PEG, MgCl2, sehingga menjadi satu kesatuan sebagai penyangga PUF hidrofobik. Interaksi hidrofobik antara lipase dan surfaktan pada PUF dapat memicu lipase yang mengaktifkan antarmuka untuk bereaksi lebih banyak dengan substrat melalui sisi aktifnya. Penelitian ini bertujuan untuk mempelajari kemampuan penyerapan PUF pada co-immobilized lipase sebagai biokatalis heterogen. Tahapan yang dilakukan adalah PUF direndam dalam co-immobilized dengan perbandingan 1:10; 1:20; 1:30 (b/b) selama 1-5 jam, kemudian dikeringkan, hasilnya direndam dalam lipase dan dikeringkan, menghasilkan biokatalis heterogen, hasil terbaik biokatalis heterogen diuji pada sintesis perisa ester alami. Hasil penelitian menunjukkan bahwa kondisi penyerapan surfaktan terbaik diperoleh selama 3 jam perendaman pada semua perbandingan PUF: co immobilized 1:10; 1:20; 1:30 (b/b) masing - masing 6,95 g/g; 23,54 g/g; 19,95 g/g, dan aktivitasnya berturut turut 2 U/g PUF; 5,86 U/g PUF; 3,34 U/g PUF. Hasil biokatalis heterogen terbaik pada rasio PUF: co immobilized 1:20 (b/b) diuji pada sintesis perisa alami melalui reaksi esterifikasi asam laurat dari minyak kelapa dan sitronelol dari minyak sereh, menghasilkan konversi 55% perisa alami citronellyl laurat.Heterogeneous biocatalysts prepared through the enzyme immobilization technique require an appropriate carrier, especially if they are used in the food industry. In the synthesis of natural ester flavor, polyurethane foam (PUF) was chosen as the lipase immobilization carrier, because it has rigid properties, inert, and high porosity. Carrier PUF needs to be coated with a food-safe surfactant known as co-immobilized, consisting of a mixture of gelatin, lecithin, PEG, and MgCl2, so that it becomes a single unit as support for hydrophobic PUF. The interaction hydrophobic between lipases and surfactants in PUF can trigger interface-activating lipases to react more with substrates through their active sites. This study aims to study the sorption capability of PUF on co-immobilized lipase as a heterogeneous biocatalyst. The steps taken were PUF was immersed in co-immobilized in a ratio of 1:10; 1:20; 1:30 (w/w) for 1-5 h, then dried, the results were soaked in lipase and dried, producing heterogeneous biocatalysts, the best results of heterogeneous biocatalysts were tested by natural flavor ester synthesis. The results showed that the best sorption conditions were obtained for 3 hours of immersion in all PUF: immobilized co ratio 1:10; 1:20; 1:30 (w/w) was 6.95 g/g; 23.54 g/g; 19.95 g/g, and each activity was 2 U/gram PUF; 5.86 U/gram PUF; 3.34 U/gram PUF. The best result of heterogeneous biocatalyst at the ratio of PUF: co immobilized 1:20 (w/w) was tested on the synthesis of natural flavors through the esterification reaction of lauric acid from coconut oil and citronellol from citronella oil, resulting in a conversion of 55% to citronellyl laurate natural flavor.
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Serra, Stefano, and Alessandra A. Cominetti. "An Expedient Synthesis of Linden Ether." Natural Product Communications 9, no. 3 (March 2014): 1934578X1400900. http://dx.doi.org/10.1177/1934578x1400900301.
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We here describe a comprehensive study on the preparation of the intensive flavor 3,9-epoxy- p-mentha-1,4(8)-diene (1). Key steps of the presented synthesis are the selective addition of MeLi to the keto-ester 7, the regioselective cyclization of the obtained triol to give the ethers 4 and 8 and the selective dehydration of ether 4 through the use of POCl3 and pyridine. It is worth noting that the presented synthesis represents the first expedient and reliable entry to ether 1. Being present in linden honey, 1 is also known as linden ether and it has been regarded as a potential marker for the authentication of the linden honey origin. Therefore, ether 1 can be used as a useful reference standard for the analysis of the natural flavors, as we demonstrated by means of its identification in a sample of unifloral linden honey.
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Xu, Youqiang, Jingrong Zhao, Xiao Liu, Chunsheng Zhang, Zhigang Zhao, Xiuting Li, and Baoguo Sun. "Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds." Food Chemistry 369 (February 2022): 130920. http://dx.doi.org/10.1016/j.foodchem.2021.130920.
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Iwasa, Keiko, Harumichi Seta, Yoshihide Matsuo, and Koichi Nakahara. "Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee." Applied Sciences 11, no. 12 (June 10, 2021): 5413. http://dx.doi.org/10.3390/app11125413.
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This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.
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Wongsa, Jittimon, Vilai Rungsardthong, and Tamaki Yasutomo. "Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak)." MATEC Web of Conferences 192 (2018): 03044. http://dx.doi.org/10.1051/matecconf/201819203044.
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Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72°Brix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity. The major volatile compounds, which have stimulant flavor in Khao Mak, included 1-propanal, 1-propanol-2-methyl, 1-butanal-3-methyl and acetic acid ethyl ester. Among all rice varieties tested, the white glutinous rice produced Khao Mak containing the highest TSS, alcohol concentrations followed by Hitomebore rice and black glutinous rice, respectively.
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Cao, Xiangmei, Chunyan Wei, Wenyi Duan, Ying Gao, Jianfei Kuang, Mingchun Liu, Kunsong Chen, Harry Klee, and Bo Zhang. "Transcriptional and epigenetic analysis reveals that NAC transcription factors regulate fruit flavor ester biosynthesis." Plant Journal 106, no. 3 (April 8, 2021): 785–800. http://dx.doi.org/10.1111/tpj.15200.
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Baudot, Arnaud, and Michèle Marin. "Improved Recovery of an Ester Flavor Compound by Pervaporation Coupled with a Flash Condensation." Industrial & Engineering Chemistry Research 38, no. 11 (November 1999): 4458–69. http://dx.doi.org/10.1021/ie990095h.
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Mitchell, William C., and Gojko Jelenkovic. "Characterizing NAD- and NADP-dependent Alcohol Dehydrogenase Enzymes of Strawberries." Journal of the American Society for Horticultural Science 120, no. 5 (September 1995): 798–801. http://dx.doi.org/10.21273/jashs.120.5.798.
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The NAD-dependent and NADP-dependent alcohol dehydrogenase activities of strawberries (Fragaria xananassa Duch.) were found to have broad substrate specificities including those alcohols and aldehydes responsible for strawberry aroma and flavor either directly or through their ester products. NAD-dependent activities were greatest against short-chained alcohols, whereas the NADP-dependent activities were most active against aromatic and terpene alcohols. Differences were seen in substrate specificity between receptacle and achene alcohol dehydrogenase activities. Alcohol dehydrogenase activities were found to be developmentally regulated in receptacle tissue and increased during the period of fruit maturation and ripening. Isoelectric focusing of NAD-dependent ADH activities showed that several isozymes of this enzyme exist, that they differ between receptacle and achene tissues, and that they vary among specific genotypes. Our results suggest that NAD- and NADP-dependent ADH activities are integral components of flavor and fragrance volatile production in ripening strawberries.
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Tian, Zhiqing, Qiujin Zhu, Yuanshan Chen, Ying Zhou, Ke Hu, Hongying Li, Kuan Lu, Jie Zhou, Yuan Liu, and Xi Chen. "Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter." Foods 11, no. 10 (May 21, 2022): 1501. http://dx.doi.org/10.3390/foods11101501.
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Staphylococcus simulans and Lactobacillus plantarum screened from Guizhou specialty food were used to prepare fermented pork loin ham. The sensory qualities and flavor profiles of fermented pork loin hams from 0 to 42 days were investigated in order to reveal the dynamics of fermented pork loin ham. The results show that total free amino acids (TFAA) content reached the highest value on the 35th day, and the umami amino acids, including aspartic acid (ASP), glutamic acid (GLU), glycine (GLY), and alanine (ALA), were the main amino acids in all periods. Notably, the RV coefficient (0.875) indicates that free amino acids (FAA) are highly correlated with the sensory score of the E-tongue. In terms of the volatile compounds identified, the esters content gradually increased between 7 and 42 days, and ethyl octanoate was the most abundant compound during all periods. These esters imparted a characteristic aroma component to the fermented pork loin ham. The most important finding was that the increase in the content of esters represented by octanoic acid-ethyl ester might be related to the increase in the content of FAA with the increase in fermentation time. Both the E-nose and E-tongue showed good discrimination ability for fermented tenderloin ham with different fermentation times, which was crucial in cases with large clusters. In addition, the multiple factor analysis (MFA) indicated that the E-nose aroma value might be the key factor in distinguishing fermented pork loin ham with different fermentation times.
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Sirtori, Francesco, Chiara Aquilani, Corrado Dimauro, Riccardo Bozzi, Oreste Franci, Luca Calamai, Antonio Pezzati, and Carolina Pugliese. "Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile." Animals 11, no. 1 (December 23, 2020): 13. http://dx.doi.org/10.3390/ani11010013.
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During ham processing the action of endogenous proteolytic and lipolytic enzymes leads to the development of volatile compounds (VOCs) responsible of typical aromas. Protected Designation of Origin (PDO) of Toscano ham requires at least 12 months of ripening but extended seasoning might improve flavor and economic value. This study aimed at assessing the evolution of color, fatty acids, and VOCs profile in subcutaneous fat, and, among VOCs, at identifying possible markers characterizing different seasoning length. For this purpose, a reduced pool of VOCs was selected by 3 multivariate statistical techniques (stepwise discriminant analysis, canonical discriminant analysis and discriminant analysis) to classify hams according to ripening (<12 months) or seasoning (≥12 months) periods and also to seasoning length (S12, S14, S16, or S18 months). The main VOCs chemical families steadily increased along ripening. Aldehydes and hydrocarbons reached their peaks at S16, acids and ketones remained constant from R6 to S16, whereas esters started decreasing after 12 months of seasoning. Stepwise analysis selected 5 compounds able to discriminate between ripening and seasoning periods, with 1,1-diethoxyhexane and dodecanoic acid being the most powerful descriptors for ripening and seasoning period, respectively. Instead, 12 compounds were needed to correctly classify hams within seasoning. Among them, undecanoic acid methyl ester, formic acid ethyl ester, 2,4,4-trimethylhexane, and 6-methoxy-2-hexanone had a central role in differentiating the seasoning length.