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Journal articles on the topic 'Flavour ester'

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Author: Grafiati
Published: 9 March 2023

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1

Rajendran, Aravindan, Anbumathi Palanisamy, and Viruthagiri Thangavelu. "Lipase catalyzed ester synthesis for food processing industries." Brazilian Archives of Biology and Technology 52, no. 1 (February 2009): 207–19. http://dx.doi.org/10.1590/s1516-89132009000100026.

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Lipases are one of the most important industrial biocatalyst which catalyzes the hydrolysis of lipids. It can also reverse the reaction at minimum water activity. Because of this pliable nature, it is widely exploited to catalyze the diverse bioconversion reactions, such as hydrolysis, esterification, interesterification, alcoholysis, acidolysis and aminolysis. The property to synthesize the esters from the fatty acids and glycerol promotes its use in various ester synthesis. The esters synthesized by lipase finds applications in numerous fields such as biodiesel production, resolution of the recemic drugs, fat and lipid modification, flavour synthesis, synthesis of enantiopure pharmaceuticals and nutraceuticals. It plays a crucial role in the food processing industries since the process is unaffected by the unwanted side products. Lipase modifications such as the surfactant coating, molecular imprinting to suit for the non-aqueous ester synthesis have also been reported. This review deals with lipase catalyzed ester synthesis, esterification strategies, optimum conditions and their applications in food processing industries.
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2

Philipp, Christian, Sezer Sari, Walter Brandes, Stefan Nauer, Elsa Patzl-Fischerleitner, and Reinhard Eder. "Reduction in Off-Flavors in Wine Using Special Filter Layers with Integrated Zeolites and the Effect on the Volatile Profile of Austrian Wines." Applied Sciences 12, no. 9 (April 25, 2022): 4343. http://dx.doi.org/10.3390/app12094343.

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In the course of the present study, filter layers with embedded zeolites (patented layer of the company Filtrox (Zwingen, Switzerland) with the brand name Fibrafix® TX) were tested for the elimination of the wine defects, cork taint (2,4,6-trichloroanisole), mouldy aroma (geosmin), and strong “animal” phenolic aromas (4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol). The test design allowed a comparison with conventional filter layers (sterile filter layers) in a small-scale trial (25 L) as well as in a large-scale trial (125 L). By means of gas chromatography-mass spectroscopy, not only the impact compounds of the wine faults were analysed, but also the loss of volatile substances such as 15 free monoterpenes, 34 ester compounds, and 24 wood flavours. Sensory analyses were carried out by means of expert panels. The Fibrafix® TX layers were satisfactory with regard to the reduction in 2,4,6-trichloroanisole (the lead substance of cork flavour; reduction > 90%) and geosmin (the lead substance of mould flavour; reduction > 75%), but not with regard to the reduction in 4-ethylphenol, 4-ethylguaicol, and 4-ethylcatechol. However, the reduction in these off-flavours was generally not specific enough to prevent a loss of volatile compounds, especially various ester compounds and free monoterpenes. The wines obtained after filtration (in case of contamination with geosmin or TCA) were sensory faultless, but for some of the tasters, the overall quality of these wines did not correspond to the quality wine clasification.
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3

Philipp, Christian, Sezer Sari, Walter Brandes, Stefan Nauer, Elsa Patzl-Fischerleitner, and Reinhard Eder. "Reduction in Off-Flavors in Wine Using Special Filter Layers with Integrated Zeolites and the Effect on the Volatile Profile of Austrian Wines." Applied Sciences 12, no. 9 (April 25, 2022): 4343. http://dx.doi.org/10.3390/app12094343.

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In the course of the present study, filter layers with embedded zeolites (patented layer of the company Filtrox (Zwingen, Switzerland) with the brand name Fibrafix® TX) were tested for the elimination of the wine defects, cork taint (2,4,6-trichloroanisole), mouldy aroma (geosmin), and strong “animal” phenolic aromas (4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol). The test design allowed a comparison with conventional filter layers (sterile filter layers) in a small-scale trial (25 L) as well as in a large-scale trial (125 L). By means of gas chromatography-mass spectroscopy, not only the impact compounds of the wine faults were analysed, but also the loss of volatile substances such as 15 free monoterpenes, 34 ester compounds, and 24 wood flavours. Sensory analyses were carried out by means of expert panels. The Fibrafix® TX layers were satisfactory with regard to the reduction in 2,4,6-trichloroanisole (the lead substance of cork flavour; reduction > 90%) and geosmin (the lead substance of mould flavour; reduction > 75%), but not with regard to the reduction in 4-ethylphenol, 4-ethylguaicol, and 4-ethylcatechol. However, the reduction in these off-flavours was generally not specific enough to prevent a loss of volatile compounds, especially various ester compounds and free monoterpenes. The wines obtained after filtration (in case of contamination with geosmin or TCA) were sensory faultless, but for some of the tasters, the overall quality of these wines did not correspond to the quality wine clasification.
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4

Zhang, Peiyu, Haoyue Sun, Ting Fang, Yaoyao Zhao, Yuquan Duan, and Qiong Lin. "Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage." Food Quality and Safety 4, no. 3 (August 2020): 135–42. http://dx.doi.org/10.1093/fqsafe/fyaa019.

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Abstract Button mushroom (Agaricus bisporus) is sold well for its unique flavour and nutritional benefits. However, the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture. In this study, the effects of nitric oxide (NO) application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated. The button mushrooms were immersed in the NO donor sodium nitroprusside (15 μmol/L) for 3 min and then stored under the condition of 4 °C, 90% relative humidity for 12 days. Results showed that the treated mushrooms have reduced weight loss rate, uniform white colour, and higher firmness during storage. Compared to the control, the ketones, alcohols, esters, and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend, except ester compounds which reached the peak value at 6 days of storage. In addition, NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom. These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.
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5

Chacón, Micaela G., Emanuele G. Kendrick, and David J. Leak. "EngineeringEscherichia colifor the production of butyl octanoate from endogenous octanoyl-CoA." PeerJ 7 (July 1, 2019): e6971. http://dx.doi.org/10.7717/peerj.6971.

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Medium chain esters produced from fruits and flowering plants have a number of commercial applications including use as flavour and fragrance ingredients, biofuels, and in pharmaceutical formulations. These esters are typically made via the activity of an alcohol acyl transferase (AAT) enzyme which catalyses the condensation of an alcohol and an acyl-CoA. Developing a microbial platform for medium chain ester production using AAT activity presents several obstacles, including the low product specificity of these enzymes for the desired ester and/or low endogenous substrate availability. In this study, we engineeredEscherichia colifor the production of butyl octanoate from endogenously produced octanoyl-CoA. This was achieved through rational protein engineering of an AAT enzyme fromActinidia chinensisfor improved octanoyl-CoA substrate specificity and metabolic engineering ofE. colifatty acid metabolism for increased endogenous octanoyl-CoA availability. This resulted in accumulation of 3.3 + 0.1 mg/L butyl octanoate as the sole product fromE. coliafter 48 h. This study represents a preliminary examination of the feasibility of developingE. coliplatforms for the synthesis single medium chain esters from endogenous fatty acids.
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6

Ahaotu, I., O. H. Njoku, J. S. Elmore, and N. Maduka. "The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in ‘ugba’ during fermentation." Research Journal of Food Science and Nutrition 7, no. 2 (April 30, 2022): 47–58. http://dx.doi.org/10.31248/rjfsn2022.139.

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Traditionally, ugba of acceptable quality made from African oil bean (Pentaclethra macrophylla Benth) is characterized by its typical flavour and aroma. In this study, aroma profile and volatile flavour compounds released by spontaneously fermented ugba and five samples of ugba inoculated with starter cultures (A - Bacillus subtilis; B - B. safensis; C- Mixed culture of B. subtilis and B. safensis; D - Mixed culture of B. subtilis, B. safensis, B. clausii, B. licheniformis, and B. xylanilyticus; and E - B. cereus sensu lato) were monitored at 24 hour interval during 72 hours fermentation using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Commercially prepared ugba is the control. The total heterotrophic bacterial count (THBC) of the samples were determined using Standard Microbiological Methods; the pH involved the use of standard method. Increase in the THBC and pH of all the samples of fermenting ugba were within the range of 1.4 × 104 to 1.7 x 1012 CFU/ml and 5.89 to 8.24, respectively. A total of 31 compounds which comprise of 7 ketones, 7 alcohols, 5 organic acids, 4 aldehydes, 2 pyrazines, 1 ester, 1 furan, 1 sulfur and 3 other compounds were identified as aroma compounds in the fermenting samples of ugba. Flavour compounds categorized as ester, furan and sulfur compound were consistently detected in all the samples of ugba prepared in the laboratory. Ugba prepared using starter cultures including the spontaneously fermented sample compare favourably with commercially produced ugba with regards to volatile flavour compounds.
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7

Daute, Martina, Frances Jack, Irene Baxter, Barry Harrison, John Grigor, and Graeme Walker. "Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit." Applied Sciences 11, no. 4 (February 4, 2021): 1410. http://dx.doi.org/10.3390/app11041410.

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This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.
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8

Manj�n, A., J. L. Iborra, and A. Arocas. "Short-chain flavour ester synthesis by immobilized lipase in organic media." Biotechnology Letters 13, no. 5 (May 1991): 339–44. http://dx.doi.org/10.1007/bf01027679.

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9

Waymark, Christopher, and Annie E. Hill. "The Influence of Yeast Strain on Whisky New Make Spirit Aroma." Fermentation 7, no. 4 (December 14, 2021): 311. http://dx.doi.org/10.3390/fermentation7040311.

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Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethanol and carbon dioxide. Whilst yeast strains contribute flavour, there is limited information on the relationship between yeast strain and observed flavour profile. In this work, the impact of yeast strain on the aroma profile of new make spirit (freshly distilled, unmatured spirit) was investigated using 24 commercially available active dried yeast strains. The contribution of alcoholic, fruity, sulfury and sweet notes to new make spirit by yeast was confirmed. Generally, distilling strains could be distinguished from brewing and wine strains based on aroma and ester concentrations. However, no statistically significant differences between individual yeast strains could be perceived in the intensity of seven aroma categories typically associated with whisky. Overall, from the yeast strains assessed, it was found that new make spirit produced using yeast strains marketed as ‘brewing’ strains was preferred in terms of acceptability rating.
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10

Junitasari, Assyifa. "Analysis of Aroma Compounds in Tofu from Lembang, Sumedang and Garut West Java, Indonesia." Science Education and Application Journal 3, no. 2 (September 28, 2021): 60. http://dx.doi.org/10.30736/seaj.v3i2.365.

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Tofu from Lembang, Tofu from Sumedang and Tofu from Garut are three types tofu that are produced in different places, but still close. Although made from the same raw material that is soy, every tofu will produce a different tofu, both in terms of taste, aroma, texture and suppleness. Differences in the type of flavour compouds used can also be a factor causing divergence of any tofu product. The characteristic of the tofu were determined by identifying the flavour compouds GC-MS, as well as organoleptic tests. To determine differences in compound-producing falvour in the tofu. The results extraction method was carried out on tofu samples using n-pentane as solvent then analyzed using GC-MS. Flavour compounds of all three types of tofu included into the ester group, alkenes and aldehydes. Organoleptic tests show that the panelists prefered. Tofu from Sumedang for test of colour appearance (82%), for the test texture panelists like Tofu from Garut (83%), for test of elasticity panelists prefered Tofu from Garut Lembang (75%), for taste test panelists prefered Tofu from Lembang (88%), panelists prefered Tofu from Lembang for flavour test (82%).
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11

Alvarez-Macarie, Elisa, and Jacques Baratti. "Short chain flavour ester synthesis by a new esterase from Bacillus licheniformis." Journal of Molecular Catalysis B: Enzymatic 10, no. 4 (September 2000): 377–83. http://dx.doi.org/10.1016/s1381-1177(99)00109-5.

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12

Yilmaztekin, Murat, Turgut Cabaroglu, and Huseyin Erten. "Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate byWilliopsis saturnusvar.saturnus." BioMed Research International 2013 (2013): 1–6. http://dx.doi.org/10.1155/2013/870802.

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Isoamyl acetate is a natural flavour ester, widely used as a source of banana flavour by the food industry.Williopsis saturnusvar.saturnusis a yeast which can produce isoamyl acetate by esterification of amyl alcohols with acetyl coenzyme A via fermentation. The evaluation of this kind of production as an alternative way to obtain natural banana flavour could be possible, if the levels produced were high enough to make a commercial product. In this study, the effects of temperature (15°C and 25°C) and aeration (aerobic, semiaerobic, and anaerobic) on the production of isoamyl acetate byWilliopsis saturnusvar.saturnusfrom sugar beet molasses were examined. According to the results obtained, isoamyl acetate production rate and specific productivity were higher at 25°C than at 15°C and at semiaerobic condition than aerobic and anaerobic conditions.Williopsis saturnusvar.saturnusshowed a production rate of 0.703 mg L−1 h−1and a specific productivity of 0.0297 mg L−1 cell−1 h−1isoamyl acetate with semiaerobic condition at 25°C. The maximum amount of isoamyl acetate reached with these conditions was 118 mg/L.
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13

Richoux, Romain, Marie-Bernadette Maillard, Jean-René Kerjean, Sylvie Lortal, and Anne Thierry. "Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition." International Dairy Journal 18, no. 12 (December 2008): 1140–45. http://dx.doi.org/10.1016/j.idairyj.2008.05.011.

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14

Ruppert, Valerie, Georg Innerhofer, Jörg Voit, Peter Hiden, and Barbara Siegmund. "The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine." Foods 10, no. 10 (October 1, 2021): 2348. http://dx.doi.org/10.3390/foods10102348.

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The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour.
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15

Lettisha, Hiralal, Pillay Balakrishna, and O. Olaniran Ademola. "Stability profile of flavour-active ester compounds in ale and lager beer during storage." African Journal of Biotechnology 12, no. 5 (January 30, 2013): 491–98. http://dx.doi.org/10.5897/ajb12.1965.

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16

Saez, J. J. Sanchez, M. D. Herce Garraleta, and T. Balea Otero. "Identification of cinnamic acid ethyl ester and 4-vinylphenol in off-flavour olive oils." Analytica Chimica Acta 247, no. 2 (July 1991): 295–97. http://dx.doi.org/10.1016/s0003-2670(00)83825-8.

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17

Dhake, Kishor P., Dinesh D. Thakare, and Bhalchandra M. Bhanage. "Lipase: A potential biocatalyst for the synthesis of valuable flavour and fragrance ester compounds." Flavour and Fragrance Journal 28, no. 2 (January 21, 2013): 71–83. http://dx.doi.org/10.1002/ffj.3140.

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18

Rakonczás, Nándor, Zoltán Kállai, Béla Kovács, Gabriella Antal, Szilárd Szabó, and Imre J. Holb. "Comparison and Intercorrelation of Various Bentonite Products for Oenological Properties, Elemental Compositions, Volatile Compounds and Organoleptic Attributes of White Wine." Foods 12, no. 2 (January 11, 2023): 355. http://dx.doi.org/10.3390/foods12020355.

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Bentonite fining is one of the generally applied wine-making technological elements that may seriously affect wine components. The aim of this study was (i) to investigate the effect of 21 bentonite products on eight oenological parameters, 19 elements, 21 volatile organic compounds (VOCs) and 10 organoleptic properties of white wine; and (ii) to quantify intercorrelations among the parameters separately for each of the four quality attributes. Among oenological parameters, sugar, acidity, malic-, lactic-, citric acid and total phenol contents were significant among several bentonite products. The amounts of elements were the lowest in the control wine treatments (with exceptions of, e.g., Ni and Cu); and these values were significantly different from several bentonite products. The relative presence of the VOCs was above 100% for most VOCs, but it was below 100 % for 1-propanol, 4-amino-1,5-pentandioic acid and butane-dioic acid, and diethyl ester in all treatments. For organoleptic parameters, the values of clearness, colour, flavour intensity and taste persistency was the lowest in the control wine treatment, while the values of flavour character, flavour quality, taste intensity, taste character, and overall harmony were the highest for the bentonite products of AP, EBE, M-SA, EBE, EBE, respectively. Results of correlation and factor analyses showed strong intercorrelative effects of bentonite fining on the four quality attributes. In conclusion, this study can help in the proper choice of a specific bentonite product in relation to complexity effects of bentonite fining.
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19

Leclercq-Perlat, Marie-Noëlle, Eric Latrille, Georges Corrieu, and Henry-Eric Spinnler. "Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds." Journal of Dairy Research 71, no. 3 (July 23, 2004): 355–66. http://dx.doi.org/10.1017/s0022029904000202.

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Flavour generation in cheese is a major aspect of ripening. In order to enhance aromatic qualities it is necessary to better understand the chemical and microbiological changes. Experimental Camembert-type cheeses were prepared in duplicate from pasteurized milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti and Brevibacterium linens under aseptic conditions. Two replicates performed under controlled conditions of temperature (12 °C), relative humidity (95±2%), and atmosphere showed similar ripening characteristics. The evolutions of metabolite concentrations were studied during ripening. The volatile components were extracted by dynamic headspace extraction, separated and quantified by gas chromatography and identified by mass spectrometry. For each cheese the volatile concentrations varied with the part considered (rind or core). Except for ethyl acetate and 2-pentanone, the volatile quantities observed were higher than their perception thresholds. The flavour component production was best correlated with the starter strains. During the first 10 days the ester formations (ethyl, butyl and isoamyl acetates) were associated with the concentrations of K. lactis and G. candidum. The rind quantity of esters was lower than that observed in core probably due to (1) a diffusion from the core to the surface and (2) evaporation from the surface to the chamber atmosphere. G. candidum and Brev. linens association produced 3 methyl butanol and methyl 3-butanal from leucine, respectively. DMDS came from the methionine catabolism due to Brev. linens. Styrene production was attributed to Pen. camemberti. 2-Pentanone evolution was associated with Pen. camemberti spores and G. candidum. 2-Heptanone changes were not directly related to flora activities while 2-octanone production was essentially due to G. candidum. This study also demonstrates the determining role of volatile component diffusion.
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20

Dheeman, Dharmendra S., Gary T. M. Henehan, and Jesus M. Frías. "Purification and properties of Amycolatopsis mediterranei DSM 43304 lipase and its potential in flavour ester synthesis." Bioresource Technology 102, no. 3 (February 2011): 3373–79. http://dx.doi.org/10.1016/j.biortech.2010.11.074.

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21

González-Navarro, Herminia, and Lorenzo Braco. "Lipase-enhanced activity in flavour ester reactions by trapping enzyme conformers in the presence of interfaces." Biotechnology and Bioengineering 59, no. 1 (July 5, 1998): 122–27. http://dx.doi.org/10.1002/(sici)1097-0290(19980705)59:1<122::aid-bit16>3.0.co;2-k.

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22

He, Yang, Jianjun Dong, Hua Yin, Yuxiang Zhao, Rong Chen, Xiujuan Wan, Peng Chen, Xiaoping Hou, Jia Liu, and Lu Chen. "Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review." Journal of the Institute of Brewing 120, no. 3 (June 2014): 157–63. http://dx.doi.org/10.1002/jib.145.

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23

Sun, Jingcan, Bin Yu, Philip Curran, and Shao-Quan Liu. "Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase." Food Chemistry 135, no. 4 (December 2012): 2714–20. http://dx.doi.org/10.1016/j.foodchem.2012.06.119.

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24

Huang, Shang-Ming, Hsin-Yi Huang, Yu-Min Chen, Chia-Hung Kuo, and Chwen-Jen Shieh. "Continuous Production of 2-Phenylethyl Acetate in a Solvent-Free System Using a Packed-Bed Reactor with Novozym® 435." Catalysts 10, no. 6 (June 26, 2020): 714. http://dx.doi.org/10.3390/catal10060714.

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2-Phenylethyl acetate (2-PEAc), a highly valued natural volatile ester, with a rose-like odor, is widely added in cosmetics, soaps, foods, and drinks to strengthen scent or flavour. Nowadays, 2-PEAc are commonly produced by chemical synthesis or extraction. Alternatively, biocatalysis is a potential method to replace chemical synthesis or extraction for the production of natural flavour. Continuous synthesis of 2-PEAc in a solvent-free system using a packed bed bioreactor through immobilized lipase-catalyzed transesterification of ethyl acetate (EA) with 2-phenethyl alcohol was studied. A Box–Behnken experimental design with three-level-three-factor, including 2-phenethyl alcohol (2-PE) concentration (100–500 mM), flow rate (1–5 mL min−1) and reaction temperature (45–65 °C), was selected to investigate their influence on the molar conversion of 2-PEAc. Then, response surface methodology and ridge max analysis were used to discuss in detail the optimal reaction conditions for the synthesis of 2-PEAc. The results indicated both 2-PE concentration and flow rate are significant factors in the molar conversion of 2-PEAc. Based on the ridge max analysis, the maximum molar conversion was 99.01 ± 0.09% under optimal conditions at a 2-PE concentration of 62.07 mM, a flow rate of 2.75 mL min−1, and a temperature of 54.03 °C, respectively. The continuous packed bed bioreactor showed good stability for 2-PEAc production, enabling operation for at least 72 h without a significant decrease of conversion.
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25

BO, Li, Gao Xin, Li Na, and Mei Jun. "Fermentation process of mulberry juice-whey based Tibetan kefir beverage production." Czech Journal of Food Sciences 36, No. 6 (January 7, 2019): 494–501. http://dx.doi.org/10.17221/468/2017-cjfs.

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Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C. Gas chromatography-mass spectroscopy (GC-MS) analysis revealed that ethanol and 3-methyl-1-butanol were dominant alcohols, and ethyl caprylate, ethyl caprate, ethyl acetate and ethyl caproate were the most dominant ester compounds. The microbial communities of fermented beverage were close to kefir grains indicating that they had similar microbial communities gradually during the fermentation process. Lactococcus was frequently detected at the beginning and then Lactobacillus rapidly proliferated after acclimatizing to the fermentation environment. Acetobacter was steadily increasing during the fermentation process. For the fungi, Candida was frequently detected with the highest abundances in almost all samples.
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26

Lu, Hao-Cheng, Wei Wei, Yu Wang, Chang-Qing Duan, Wu Chen, Shu-De Li, and Jun Wang. "Effects of sunlight exclusion on leaf gas exchange, berry composition, and wine flavour profile of Cabernet-Sauvignon from the foot of the north side of Mount Tianshan and a semi-arid continental climate." OENO One 55, no. 2 (May 17, 2021): 267–83. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4545.

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Canopy shading is a widely used viticultural strategy for mitigating early grape berry ripening caused by global warming. In this study, we covered half of the canopy with a black shade cloth from the pea-size stage to harvest. In the fruit zone, canopy shade treatment (ST) reduced daily average solar radiation by about 74.6 % compared to the untreated control (UC), and significantly reduced daily average temperature. ST leaves were found to have lower net assimilation rates and higher internal CO2 concentration than in UC, which resulted in reduced yield, bunch weight, cane starch and berry total soluble solids. A delayed development stage was found in ST berries which had lower pH and higher titratable acid than UC. ST increased both berry and wine anthocyanin concentration while significantly decreasing flavonol concentration. ST wines had higher concentrations of a number of ester compounds and β-damascenone than UC wines, thus significantly enhancing the floral and fruity aroma of ST wines. Higher C6/C9 and fatty acids concentrations in ST berries may have caused higher ester concentrations in ST wines. The results showed significant effects on metabolites in berries and wines caused by canopy shade.
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27

Gawas, Sarita D., Nidya Lokanath, and Virendra K. Rathod. "Optimization of enzymatic synthesis of ethyl hexanoate in a solvent free system using response surface methodology (RSM)." Biocatalysis 4, no. 1 (May 1, 2018): 14–26. http://dx.doi.org/10.1515/boca-2018-0002.

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Abstract The present paper demonstrates application of biocatalysis to the synthesis of ethyl hexanoate, i.e. pineapple flavour ester, in a solvent free system. In order to evaluate the effect of various process parameters on reaction conversion, response surface methodology (RSM) complemented by central composite design (CCD) was employed. A maximum conversion of 88.57% was obtained while changing one factor at a time, at optimum conditions of temperature (50 °C), enzyme dose (2%), molar ratio acid to alcohol (1:3), speed of agitation 250 rpm and reaction time of 120 min. Based on this RSM study, the optimum predicted conditions were: 1:3.39 alcohol to acid ratio, 2.35% enzyme loading and 48.83 oC, for a predicted conversion of 90.99%. The activation energy for the enzymatic esterification was determined and calculated to be 25.76 kJ/mol. The positive values of Gibbs-free energy (ΔG), enthalpy (ΔH) and negative value of entropy (ΔS) revealed that the esterification reaction was non-spontaneous and an endothermic reaction. The reaction seems to follow bi-substrate Ping Pong Bi Bi mechanism with inhibition by both substrates.
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Qadri, Tahiya, Haroon R. Naik, Syed Zameer Hussain, Tehmeena Ahad, Fouzia Shafi, and M. K. Sharma. "Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviour." Quality Assurance and Safety of Crops & Foods 14, no. 2 (April 22, 2022): 74–85. http://dx.doi.org/10.15586/qas.v14i2.1037.

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A higher proportion of apples produced in Jammu and Kashmir (J&K) is wasted due to pre-harvest drop which can be utilised for the development of various value-added products. Although apples are mostly processed into single strength juice and concentrate in J&K, there is a need to introduce new apple-based products. Thus, a study was conducted to develop apple powder from apple juice concentrate (AJC) using spray drying technique. AJC was evaluated for physico-chemical composition, phytochemical constituents, flow behaviour, thermophysical aspect, flavour compounds and viscosity, and was compared with spray dried apple powder (SDAP) developed from the same concentrate. Results inferred from the comparison of AJC with SDAP revealed that SDAP recorded lower moisture content (2.91%) and aw (0.217) but significantly (p < 0.05%) higher fibre (0.07%), carbohydrate content (95.28%) and total soluble solids (TSS) (95.78oBrix). An increase in phenolic, anthocyanin and antioxidant potential of SDAP was also recorded. Viscosity analysis demonstrated that AJC possessed content viscous nature with a viscosity of 552.8 mPa-s which was well supported by rheogram depicting Newtonian behaviour of the concentrate. Further, Fourier transform infrared spectroscopy (FTIR) analysis indicated the presence of major ester, aromatic acids, and primary and secondary alcohol groups which were further revealed by GC-MS that detected the presence of major flavour compounds (2-methyl butyl acetate) in AJC. Flow behaviour of SDAP (after reconstitution) depicted non-Newtonian (shear thinning) behaviour with low viscosity. FTIR and GC showed the presence of all chemical constituents already present in AJC thereby confirming efficiency of spray drying process. The results from the comparison study inferred that AJC can prove as an excellent raw material for spray drying after dilution.
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Qadri, Tahiya, Haroon R. Naik, Syed Zameer Hussain, Tehmeena Ahad, Fouzia Shafi, and M. K. Sharma. "Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviour." Quality Assurance and Safety of Crops & Foods 14, no. 2 (April 22, 2022): 74–85. http://dx.doi.org/10.15586/qas.v14i2.1037.

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A higher proportion of apples produced in Jammu and Kashmir (J&K) is wasted due to pre-harvest drop which can be utilised for the development of various value-added products. Although apples are mostly processed into single strength juice and concentrate in J&K, there is a need to introduce new apple-based products. Thus, a study was conducted to develop apple powder from apple juice concentrate (AJC) using spray drying technique. AJC was evaluated for physico-chemical composition, phytochemical constituents, flow behaviour, thermophysical aspect, flavour compounds and viscosity, and was compared with spray dried apple powder (SDAP) developed from the same concentrate. Results inferred from the comparison of AJC with SDAP revealed that SDAP recorded lower moisture content (2.91%) and aw (0.217) but significantly (p < 0.05%) higher fibre (0.07%), carbohydrate content (95.28%) and total soluble solids (TSS) (95.78oBrix). An increase in phenolic, anthocyanin and antioxidant potential of SDAP was also recorded. Viscosity analysis demonstrated that AJC possessed content viscous nature with a viscosity of 552.8 mPa-s which was well supported by rheogram depicting Newtonian behaviour of the concentrate. Further, Fourier transform infrared spectroscopy (FTIR) analysis indicated the presence of major ester, aromatic acids, and primary and secondary alcohol groups which were further revealed by GC-MS that detected the presence of major flavour compounds (2-methyl butyl acetate) in AJC. Flow behaviour of SDAP (after reconstitution) depicted non-Newtonian (shear thinning) behaviour with low viscosity. FTIR and GC showed the presence of all chemical constituents already present in AJC thereby confirming efficiency of spray drying process. The results from the comparison study inferred that AJC can prove as an excellent raw material for spray drying after dilution.
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30

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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31

Giuffrè, Angelo Maria, Manuela Caracciolo, Marco Capocasale, Clotilde Zappia, and Marco Poiana. "Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits." Foods 11, no. 3 (January 23, 2022): 299. http://dx.doi.org/10.3390/foods11030299.

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Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly saturated fatty acids. The aim of this study was to evaluate the shelf-life and physicochemical properties of biscuits and of the fats contained in original recipe Italian Cantuccini biscuits (50% cow’s butter and 50% margarine). Additionally, the sensory properties of the biscuits were evaluated, including their colour, appearance, taste, flavour, texture and overall acceptability. At the same time, the fat composition of the original recipe was also modified to contain 30% cow’s butter and 70% extra virgin olive oil, in order to replace an aliquot of the saturated fatty acid content with unsaturated fatty acids, in particular with one monounsaturated fatty acid, oleic acid. Colour (CIELab), water activity, relative humidity, hardness and fracturability analyses were conducted on Cantuccini biscuits. Colour (CIELab), free acidity, spectrophotometric characteristics, DPPH assay and fatty acid methyl ester (FAMEs) analyses were conducted on the fat extracted from Cantuccini biscuits prepared from both the original and modified recipes.
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32

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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33

Baiano, Antonietta, Anna Fiore, Barbara la Gatta, Maria Tufariello, Carmela Gerardi, Michele Savino, and Francesco Grieco. "Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers." Beverages 9, no. 1 (January 24, 2023): 9. http://dx.doi.org/10.3390/beverages9010009.

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White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study aimed to develop white-inspired craft beers made with combinations of three mixtures of barley malt/unmalted wheat (alternatively durum-var. Dauno III, soft-var. Risciola, or emmer-var. Padre Pio), two hop varieties (Cascade or Columbus), and two Saccharomyces cerevisiae strains (Belgian yeast and a high-ester producing yeast); and assess the single and interactive effects of these ingredients on physical, chemical, and sensory characteristics of the beers. According to the graphical representation of the results for the Principal Component Analysis, most of the samples appear overlapped since they had similar characteristics, but it was possible to highlight two clusters of beers different from the others: those produced with (a) Risciola wheat and Columbus hop and (b) Dauno III wheat, Cascade hop, and the Belgian yeast. The beers of these clusters obtained the highest scores for their overall quality that, in turn, was positively correlated with concentrations of citric acid, 4-hydroxybenzoic acid, syringic acid, and epicatechin; alcohol %, colour, amount and persistence of foam, intensity of fruity flavour, and body.
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34

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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35

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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36

Tao, Liu, Feng Tao, and Chen Wanchao. "Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction." Czech Journal of Food Sciences 35, No. 6 (December 20, 2017): 483–87. http://dx.doi.org/10.17221/31/2017-cjfs.

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Black truffles are famous for their unique flavours. Headspace solid-phase microextraction and the electronic nose have been used to analyse their flavours in some investigations. In a previous work, the volatile flavour compounds in black truffles harvested in China were extracted using simultaneous distillation-extraction (SDE) and analysed using gas chromatography-mass spectrometry (GC-MS). Extraction conditions were optimised in that previous study and are now applied in the present work. The temperature of the solvent flask was maintained at 70°C using a water bath and the samples were placed in boiling water; extraction time was 3 hours. Fifty-seven volatile flavour compounds were tentatively identified, including seven alcohols, two acids, six esters, 12 aldehydes, 14 ketones, two phenols, six pyrazines, six sulphur compounds and three other components. Aldehydes and ketones were present at the highest levels.
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37

Khrisanapant, Prit, Biniam Kebede, Sze Ying Leong, and Indrawati Oey. "Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris)." Molecules 27, no. 23 (November 24, 2022): 8204. http://dx.doi.org/10.3390/molecules27238204.

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Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to understand the processing time’s effect on the legumes’ volatile profile. Hence, this study investigated the effects of hydrothermal processing times on the volatile and fatty acids profiles of cowpeas, chickpeas and kidney beans. All legumes were pre-soaked (16 h) and then hydrothermally processed at 95 °C for 15 to 120 min, using an open system to approximate standard household cooking practices and a closed system to represent industrial processing. Alcohol, aldehyde, acid and ester volatile compounds showed decreasing trends during processing, which can be associated with enzyme inactivation and process-induced degradation. This work showed that processing at 95 °C for 30 min significantly reduced the number of compounds commonly associated with undesirable odour, but showed no significant change in the fatty acid profile. Other volatiles, such as furanic compounds, pyrans and sulphur compounds, showed an increasing trend during processing, which can be related to the Maillard reactions. This observation contributes to the growing knowledge of legume processing and its impact on volatile flavour. It can advise consumers and the industry on selecting processing intensity to maximise legume utilisation.
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38

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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39

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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40

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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41

Stein, Wolfgang, Siegbert Anhut, H. Dietmar, Rüdiger Mues, Wolfgang Barz, and Johannes Köster. "New Flavone Glucoside Malonylesters from Bryum capillare." Zeitschrift für Naturforschung C 40, no. 7-8 (July 1, 1985): 469–73. http://dx.doi.org/10.1515/znc-1985-7-802.

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Abstract From Bryum capillare Hedw. a variety of flavone glucosides and their 6″ malonyl esters were isolated. Diosmetin 7-O-β-D-glucoside-6″-malonylester, luteolin 7-O-β-D-glucoside-6″-malonyl-ester and 6-OH-luteolin 7-O-β-D-glucoside-6″-malonylester are new flavone malonyl esters. This is the first report of flavone glucoside malonylesters in a non vascular plant. The flavonoid pattern of the gametophyte is different from that of the sporophyte. The chemotaxonomic relevance of these results is discussed.
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42

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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43

Dai, Qianying, Huiqiang Wang, Yuqing Wang, Mingji Xiao, Huozhu Jin, Miao Li, and Tao Xia. "Enhancing the sensory attributes and antioxidant properties of snus by mixing it with tea." International Food Research Journal 28, no. 6 (December 1, 2021): 1141–55. http://dx.doi.org/10.47836/ifrj.28.6.05.

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In the present work, we investigated the chemical and volatile compositions of three tea-containing snus samples, after which their acceptability on the aromatic and taste coordination was evaluated by a professional panel. Results showed that the tea-containing snus samples exhibited better acceptability on the aroma and taste coordination profiles. Dahongpao tea (DT)-containing snus (DT-snus) exhibited the best acceptability of aromatic coordination, whereas the most favourable taste coordination was exhibited by Keemun black tea (KBT)-containing snus (KBT-snus). The antioxidant activity determined by the DPPH and ABTS assays revealed that Lu’an Guapian tea (LGT)-containing snus (LGT-snus) exhibited the highest free-radical scavenging ability. LGT-snus was also found to have the highest content of total polyphenols, amino acids, and caffeine. The highest levels of total flavonoids and soluble sugars were found in DT-snus and KBT-snus, respectively. There were 88, 68, and 74 volatiles found in DT-snus, LGT-snus, and KBT-snus, respectively, among which, nitrogenous compounds constituted the major category. High levels of nicotine, megastigmatrienone, neophytadiene, nicotyrine, and cotinine, which are the major volatiles in snus, were detected in the tea-containing snus samples. The mixing of tea introduced the flavour profiles of the volatiles present in the original tea into the tea-containing snus samples. Benzaldehyde, β-ionone, hexanoic acid, 3-(Z)-hexenyl ester, pyrazines, and nerolidol from LGT; furfural, benzeneethanol, nerolidol, linalool, and cedrol from DT; and nonanal, geraniol, cis-jasmone, benzenemethanol, and methyl salicylate from KBT were found in high concentrations in the corresponding tea-containing snus samples.
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44

Nan, Lijun, Liyuan Liu, Yashan Li, Jing Huang, Yanjun Wang, Chunyan Wang, Zhenji Wang, and Chengdong Xu. "Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China." Journal of Food Quality 2021 (June 28, 2021): 1–16. http://dx.doi.org/10.1155/2021/5562518.

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A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.
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45

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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46

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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47

He, Yang, Jianjun Dong, Hua Yin, Peng Chen, Hong Lin, and Lu Chen. "Monitoring of the production of flavour compounds by analysis of the gene transcription involved in higher alcohol and ester formation by the brewer's yeastSaccharomyces pastorianususing a multiplex RT-qPCR assay." Journal of the Institute of Brewing 120, no. 2 (January 10, 2014): 119–26. http://dx.doi.org/10.1002/jib.120.

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48

Sun, Jingcan, Liang Wei Wilson Lee, and Shao Quan Liu. "Biosynthesis of Flavour-Active Esters via Lipase-Mediated Reactions and Mechanisms." Australian Journal of Chemistry 67, no. 10 (2014): 1373. http://dx.doi.org/10.1071/ch14225.

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Flavour active esters belong to one group of fine aroma chemicals that impart desirable fruity flavour notes and are widely applied in the flavour and fragrance industry. Due to the increasing consumer concern about health, natural products are attracting more attention than chemically synthesized substances. The biosynthesis of flavour-active esters via lipase-catalyzed reactions is one of the most important biotechnological methods for natural flavour generation. To proceed with the industrial production of esters on a large scale, it is critical to understand the enzyme properties and behaviours under different reaction conditions. In this short review, the lipase-catalyzed reactions in various systems and their mechanisms for synthesis of the esters are summarized and discussed.
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49

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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50

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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