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Journal articles on the topic 'Isoamyl acetate'

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Author: Grafiati
Published: 11 March 2023

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1

Fukuda, Kiyoshi, Nagi Yamamoto, Yoshifumi Kiyokawa, Toshiyasu Yanagiuchi, Yoshinori Wakai, Katsuhiko Kitamoto, Yoshiharu Inoue, and Akira Kimura. "Balance of Activities of Alcohol Acetyltransferase and Esterase in Saccharomyces cerevisiae Is Important for Production of Isoamyl Acetate." Applied and Environmental Microbiology 64, no. 10 (October 1, 1998): 4076–78. http://dx.doi.org/10.1128/aem.64.10.4076-4078.1998.

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ABSTRACT Isoamyl acetate is synthesized from isoamyl alcohol and acetyl coenzyme A by alcohol acetyltransferase (AATFase) inSaccharomyces cerevisiae and is hydrolyzed by esterases at the same time. We hypothesized that the balance of both enzyme activities was important for optimum production of isoamyl acetate in sake brewing. To test this hypothesis, we constructed yeast strains with different numbers of copies of the AATFase gene (ATF1) and the isoamyl acetate-hydrolyzing esterase gene (IAH1) and used these strains in small-scale sake brewing. Fermentation profiles as well as components of the resulting sake were largely alike; however, the amount of isoamyl acetate in the sake increased with an increasing ratio of AATFase/Iah1p esterase activity. Therefore, we conclude that the balance of these two enzyme activities is important for isoamyl acetate accumulation in sake mash.
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2

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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3

Zhang, Wenye, Lei Chi, Yan Wu, Lei Zhang, and Chunping Xu. "Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment." Journal of Chemistry 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/6431818.

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This study evaluated the chemical and volatile composition of hawthorn wines fermented with Saccharomyces cerevisiae A3.12 with and without pulp contact and pectase treatment during fermentation. The results indicated that the addition of pectase was in favor of pH decrease and clarification. The pectase-treated wines had significantly higher concentrations of acetic acid, ethyl octanoate, and isoamyl acetate than the non-enzyme-treated wines. Furthermore, the nonextracted wines had significantly higher concentrations of isoamyl alcohol, phenylethyl alcohol, ethyl lactate, and isoamyl acetate than the extracted wines. The first principal component separated the wine from the nonextracted juice with pectase from other samples based on the higher concentrations of isoamyl acetate (0.14 μg/g), diethyl butanedioate (0.07 μg/g), 2-phenylethyl acetate (0.23 μg/g), and acetoin (1.47 μg/g). The wine from nonextracted pulpy juice with pectase was significantly more aromatic than the others and 26.2% of the consumers were found to be willing to purchase this product.
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4

Yanagiuchi, Toshiyasu, Yoshifumi Kiyokawa, and Yoshinori Wakai. "Isoamyl acetate accumulation in sake mash and isoamyl acetate hydrolysis activity of sake-yeast strains." Journal of Fermentation and Bioengineering 68, no. 4 (January 1989): 298. http://dx.doi.org/10.1016/0922-338x(89)90037-8.

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5

Gómez-García, Miguel Ángel, Izabela Dobrosz-Gómez, and Harold Norbey Ibarra Taquez. "Membrane reactors for isoamyl acetate production." Chemical Engineering and Processing: Process Intensification 102 (April 2016): 27–36. http://dx.doi.org/10.1016/j.cep.2016.01.008.

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6

Bego, Ana, Filipa Burul, Marijana Popović, Maja Jukić Špika, Maja Veršić Bratinčević, Filip Pošćić, and Elda Vitanović. "Bactrocera oleae (Rossi) (Diptera: Tephritidae) Response to Different Blends of Olive Fruit Fly-Associated Yeast Volatile Compounds as Attractants." Agronomy 12, no. 1 (December 29, 2021): 72. http://dx.doi.org/10.3390/agronomy12010072.

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The olive fruit fly, Bactrocera oleae (Rossi) is economically the most important olive pest, causing yield losses in all olive growing areas where is detected. Considering that EU requires the reduction of pesticide use by up to 100% by 2050, more effective non-pesticide lures for B. oleae monitoring and/or controlling are needed. This research was aimed at investigating the attractiveness of different blends of olive fruit fly-associated yeast volatiles toward B. oleae. Three blends of olive fruit fly-associated yeast volatiles: isoamyl alcohol and 2-phenethyl alcohol; isoamyl alcohol, 2-phenethyl alcohol and 2-phenethyl acetate; and isoamyl alcohol, 2-phenethyl acetate and isobutyl acetate were selected and tested on yellow sticky traps for attraction of B. oleae in olive orchard. Results showed that traps containing all tested blends of olive fruit fly-associated yeast volatile compounds, in total, were significantly more attractive to B. oleae and were not significantly attractive to green lacewings, compared to the control. Among them, the most promising was the one containing the blend of isoamyl alcohol, 2-phenethyl acetate and isobutyl acetate because its attractiveness was constantly significant during investigation compared to the others. This blend in the future could lead us to the discovery of a new attractant for the monitoring and/or controlling of B. oleae.
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7

Rentería-Martínez, O., J. B. Páez-Lerma, J. A. Rojas-Contreras, J. López-Miranda, M. A. Martell-Nevárez, and N. O. Soto-Cruz. "Enhancing isoamyl acetate biosynthesis by Pichia fermentans." Revista Mexicana de Ingeniería Química 20, no. 2 (January 8, 2021): 621–33. http://dx.doi.org/10.24275/rmiq/bio2125.

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8

Lan, Ping, Li Hong Lan, Tao Xie, and An Ping Liao. "Study on the Synthesis of Isoamyl Acetate Catalyzed by Strong Acidic Cation Exchange Resin." Advanced Materials Research 396-398 (November 2011): 2411–15. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.2411.

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Isoamyl acetate was synthesized from isoamylol and glacial acetic acid with strong acidic cation exchanger as catalyst. The effects of reaction conditions such as acid-alcohol ratio, reaction time, catalyst dosage to esterification reaction have been investigated and the optimum reaction conditions can be concluded as: the molar ratio of acetic acid to isoamylol 0.8:1, reaction time 2h, 25 % of catalyst (quality of acetic acid as benchmark). The conversion rate can reach up to 75.46%. The catalytic ability didn’t reduce significantly after reusing 10 times and the results showed that the catalyst exhibited preferably catalytic activity and reusability.
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9

Quintero-Arias, Jesús David, Izabela Dobrosz-Gómez, Hugo de de Lasa, and Miguel-Ángel Gómez-García. "Pervaporation Membrane-Catalytic Reactors for Isoamyl Acetate Production." Catalysts 13, no. 2 (January 27, 2023): 284. http://dx.doi.org/10.3390/catal13020284.

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This study reports the analysis and design of a liquid phase esterification process to convert acetic acid with isoamyl alcohol into isoamyl acetate via reactive pervaporation, in the presence of an Amberlite IR-120 ion exchange resin catalyst. To accomplish this, a catalytic reactor is coupled with a separation membrane unit (Pervaporation Membrane Reactor (PVMR)). In the proposed unit, the chemical reaction equilibrium is favorably shifted towards isoamyl acetate formation by removing water with the help of a separation membrane. The study is developed by using relevant thermodynamics, kinetics, and membrane transport models, and by considering different catalytic reactor-pervaporator membrane configurations such as: (a) a two-step continuous fixed bed-pervaporator process (FBR+PVMU), (b) a two-step continuous slurry reactor-pervaporator process (SR+PVMU), (c) a single-step integrated fixed bed-pervaporator reactor (IFBPVMR), and d) a single step integrated slurry-pervaporator reactor (ISPVMR). The performance of the PVMRs is evaluated by using a R recycle ratio, a Ω membrane area to reactor volume ratio, and Da Damköhler dimensionless parameters. From the various proposed configurations, it is shown that the integrated plug flow reactor-pervaporation reactor (IFBPVMR) provides the best performance. On the basis of various simulations and design charts developed in the present study, operational conditions leading to optimum ester yields as high as 0.94 are predicted. These results provide a valuable prospect for the industrial scale-up and implementation of isoamyl acetate production units.
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10

Li, Zhen Yu, Hong Yan Tao, and Run Ze Yang. "Preparation of Isoamyl Acetate by Reaction-Distillation Using Ionic Liquid as Catalyst." Advanced Materials Research 550-553 (July 2012): 164–69. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.164.

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In this thesis, isoamyl acetate was synthesized by reaction-distillation , using acetic acid and isoamyl alcohol as starting materials, using acid ion-liquid as catalyst and extracting agent.These are some factors were investigated, including different catalysts, ratio between acid and alcohol, amount of Ion-Liquid, and reflux ratio. Technology to prepare iso-pentyl acetate was optimized with single factor experiments. Results showed that acid ion-liquids are good catalysts and extracting agents, which increased the purity and yield of iso-pentyl acetate, as well as diminished the azeotropic point of iso-pentyl acetate and acetic acid.The optimal technological conditions are as following: ratio of acid:alcohol 2:1 (mol), dosage of ion-liquid V = 2 mL, reflux ratio R = 2.5. Under this condition, purity of obtained iso-pentyl acetate is 99%, and the yield is 85%.
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11

Verstrepen, Kevin J., Stijn D. M. Van Laere, Bart M. P. Vanderhaegen, Guy Derdelinckx, Jean-Pierre Dufour, Isak S. Pretorius, Joris Winderickx, Johan M. Thevelein, and Freddy R. Delvaux. "Expression Levels of the Yeast Alcohol Acetyltransferase Genes ATF1, Lg-ATF1, and ATF2 Control the Formation of a Broad Range of Volatile Esters." Applied and Environmental Microbiology 69, no. 9 (September 2003): 5228–37. http://dx.doi.org/10.1128/aem.69.9.5228-5237.2003.

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ABSTRACT Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. Esters are produced by fermenting yeast cells in an enzyme-catalyzed intracellular reaction. In order to investigate and compare the roles of the known Saccharomyces cerevisiae alcohol acetyltransferases, Atf1p, Atf2p and Lg-Atf1p, in volatile ester production, the respective genes were either deleted or overexpressed in a laboratory strain and a commercial brewing strain. Subsequently, the ester formation of the transformants was monitored by headspace gas chromatography and gas chromatography combined with mass spectroscopy (GC-MS). Analysis of the fermentation products confirmed that the expression levels of ATF1 and ATF2 greatly affect the production of ethyl acetate and isoamyl acetate. GC-MS analysis revealed that Atf1p and Atf2p are also responsible for the formation of a broad range of less volatile esters, such as propyl acetate, isobutyl acetate, pentyl acetate, hexyl acetate, heptyl acetate, octyl acetate, and phenyl ethyl acetate. With respect to the esters analyzed in this study, Atf2p seemed to play only a minor role compared to Atf1p. The atf1Δ atf2Δ double deletion strain did not form any isoamyl acetate, showing that together, Atf1p and Atf2p are responsible for the total cellular isoamyl alcohol acetyltransferase activity. However, the double deletion strain still produced considerable amounts of certain other esters, such as ethyl acetate (50% of the wild-type strain), propyl acetate (50%), and isobutyl acetate (40%), which provides evidence for the existence of additional, as-yet-unknown ester synthases in the yeast proteome. Interestingly, overexpression of different alleles of ATF1 and ATF2 led to different ester production rates, indicating that differences in the aroma profiles of yeast strains may be partially due to mutations in their ATF genes.
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12

Watanabe, Mutsumi, Norihiro Tanaka, Hideo Mishima, and Shigezo Takemura. "Isolation of sake yeast mutants resistant to isoamyl monofluoroacetate to improve isoamyl acetate productivity." Journal of Fermentation and Bioengineering 76, no. 3 (January 1993): 229–31. http://dx.doi.org/10.1016/0922-338x(93)90014-y.

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13

Santos, Helena, Catarina Augusto, Pedro Reis, Cecília Rego, Ana Cristina Figueiredo, and Ana Margarida Fortes. "Volatile Metabolism of Wine Grape Trincadeira: Impact of Infection with Botrytis cinerea." Plants 11, no. 1 (January 5, 2022): 141. http://dx.doi.org/10.3390/plants11010141.

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The aroma of grapes is cultivar dependent and is influenced by terroir, vineyard practices, and abiotic and biotic stresses. Trincadeira is a non-aromatic variety associated with low phenolic content and high sugar and organic acid levels. This cultivar, widely used in Portuguese wines, presents high susceptibility to Botrytis cinerea. This work aimed to characterise the volatile profile of Trincadeira grapes and how it changes under infection with B. cinerea. Thirty-six volatile organic compounds were identified, from different functional groups, namely alcohols, ester acetates, fatty acid esters, fatty acids, aldehydes, and products of the lipoxygenase pathway. Both free and glycosidic volatile organic compounds were analysed by Gas Chromatography and Gas Chromatography coupled to Mass Spectrometry for component quantification and identification, respectively. A multivariance analysis showed a clear discrimination between healthy and infected grapes with 2-trans-hexenal and isoamyl-acetate among the compounds identified as negative and positive markers of infection, respectively. Ester acetates such as 2-phenylethyl acetate, isoamyl acetate, and 2-methylbutyl acetate were present in higher contents in infected samples, whereas the contents of several fatty acid esters, such as ethyl decanoate and ethyl dodecanoate, decreased. These data were integrated with quantitative PCR data regarding genes involved in volatile metabolism and showed up-regulation of a gene coding for Hydroperoxide Lyase 2 in infected grapes. Altogether, these changes in volatile metabolism indicate an impact on the grape quality and may be related to defence against B. cinerea. The presence/absence of specific compounds might be used as infection biomarkers in the assessment of Trincadeira grapes’ quality.
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14

Vartolomei, Ana Maria, Ioan Calinescu, Diana Madalina Dan, and Adina Ionuta Gavrila. "Enzymatic Synthesis of Isoamyl Acetate by Nanoconventional Techniques." Revista de Chimie 72, no. 4 (October 29, 2021): 35–43. http://dx.doi.org/10.37358/rc.21.4.8454.

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Chemical methods for the synthesis of esters require the use of high temperatures in the presence of chemical catalysts resulting in undesirable by-products. To avoid these problems the use of biocatalysis can lead to greener products. The aim of this papar is to study the synergism of enzyme catalysis with unconventional techniques suc as microwave or ultrasound assited processes. The effect of different reaction parameters, such as temperature, enzyme loading, ultrasonic amplitude and duty cycle, on the enzymatic synthesis of isoamyl acetate has been evaluated. To highlight the efficiency of unconventional techniques, experiments using conventional methods were also performed. The concetrations of isoamyl acetate obtained by unconventional methods were higher than those achieved under conventional heating, as 478 mgester/gmixture was obtained with ultrasounds in 1 h using 25g/L of enzyme loading, at 50ºC as compared to 387 mgester/gmixture by conventional methods. Mild process conditions and using green techniques (microwaves and ultrasounds) make the biocatalytic procedure a useful way to synthetise esters with application on food, pharmaceutical and cosmetic industries.
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15

Wolfson, Adi, Dina Saidkarimov, Christina Dlugy, and Dorith Tavor. "Green synthesis of isoamyl acetate in glycerol triacetate." Green Chemistry Letters and Reviews 2, no. 2 (June 2009): 107–10. http://dx.doi.org/10.1080/17518250903170850.

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16

Kline, John P., Gary E. Schwartz, Ziya V. Dikman, and Iris R. Bell. "Electroencephalographic Registration of Low Concentrations of Isoamyl Acetate." Consciousness and Cognition 9, no. 1 (March 2000): 50–65. http://dx.doi.org/10.1006/ccog.1999.0422.

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17

Corregidor, Pablo F., Delicia E. Acosta, Elio E. Gonzo, and Hugo A. Destéfanis. "Isoamyl acetate preparation from reaction of vinyl acetate and Isoamyl alcohol catalyzed by H-ZSM-5 zeolite: a kinetic study." Molecular Catalysis 481 (February 2020): 100611. http://dx.doi.org/10.1016/j.mcat.2018.06.009.

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18

Ammari, Ali, and Karin Schroen. "Effect of Ethanol and Temperature on Partition Coefficients of Ethyl Acetate, Isoamyl Acetate, and Isoamyl Alcohol: Instrumental and Predictive Investigation." Journal of Chemical & Engineering Data 64, no. 8 (July 17, 2019): 3224–30. http://dx.doi.org/10.1021/acs.jced.8b01125.

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19

Pang, Xiu-Yan, Pu Lv, Yi-Shuang Yang, Hai-Li Ren, and Fei Gong. "Estrification of Acetic Acid with Isoamyl Alcohol over Expandable Graphite Catalyst." E-Journal of Chemistry 5, no. 1 (2008): 149–54. http://dx.doi.org/10.1155/2008/941953.

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The catalysis of expandable graphite for esterification of acetic acid with isoamyl alcohol has been studied. Expandable graphite was prepared with three different methods. In esterification reaction, the influences of catalyst amount, materials ratio, reaction time, prepared method of the expandable graphite on esterification reaction were discussed. X-ray diffraction spectrum of expandable graphite testified the existence of H2SO4intercalation reaction. Through L9(34) orthogonal experiment, optimum esterification reaction conditions were gained as: n(isoamyl alcohol):n(acetic acid)=1.5:1, w(catalyst with a expandable volume of 290 mL•g-1) = 7.5% total amount of materials, reaction time 1.5 h, and temperature keeping at the boiling point. Yield of isoamyl acetate reachs 96.0%. It was testified that expandable graphite was a kind of effective catalyst in the esterification of acetic acid with isoamyl alcohol.
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20

Xu, Mei, Hua Yuan, Wei Liu, Jian Wang, and Feng Zhen Yang. "Catalytic Synthesis of Isoamyl Acetate Catalyzed by (NH4)6[MnMo9O32]•8H2O Supported Activated Carbon with Waugh Structure." Advanced Materials Research 781-784 (September 2013): 190–93. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.190.

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The synthesis of isoamyl acetate with ammonium 9-molybdate manganese heteropolyacid salt supported activated carbon as catalyst was studied. The optimum reaction conditions are obtained as follows: isoamyl alcohol to acetic acid molar ratio = 1.646, the weight of catalyst is 40% of total weigh, m (acidulate catalyst)=0.2g, m (water carrying reagent toluene) = 3ml, reaction time is about 63 minutes. Selectivity is 100% and conversion rate is 89.48%.
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21

Nazanskiy, S. L., and M. S. Glukhova. "THE DEVELOPMENT OF A BASIC PROCESS SCHEME FOR THE PREPARATION OF ISOAMYL ACETATE." Fine Chemical Technologies 13, no. 6 (December 28, 2018): 79–88. http://dx.doi.org/10.32362/2410-6593-2018-13-6-79-88.

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The article reports the development of a technological scheme for isoamyl acetate preparation on the basis of kinetic data, vapor-liquid and liquid-liquid equilibrium data. A review of isoamyl acetate production methods was made. At present most of the methods are based on esterification reaction, which takes place in the presence of homogenous and heterogeneous catalysts. Heterogeneous catalysis is preferred because of absence the catalyst separation problem. In the first part of the work vapor-liquid and liquid-liquid equilibrium simulation was made. NRTL and UNIQUAC models were used to calculate phase equilibrium of a quaternary reaction mixture. It was proved by comparison of deviations of the calculated temperature and vapor mole fractions from the experimental values that NRTL is the best model for the considered mixture phase equilibrium calculations. This model was used in further calculations of distillation and liquid-liquid splitting. The choice of the technological scheme is based on the use of the principle of both distillation and liquid phase separation and the recycling of substances in the system. The difficulty in isolating pure isoamyl acetate as a product is due to the presence of four binary azeotropes and two triple ones in the system. When developing and selecting a technological scheme, the possibility of obtaining maximum conversions of the reactants was taken into account. Besides, when designing and calculating the scheme, an assumption was made about infinite separating ability of separation distillation columns. To check operating efficiency of the scheme in real conditions, a verification calculation was made to determine the minimum and working reactor volume. The minimum and working reactor volume calculation was based on the Langmuir-Hinshelwood-Hougen-Watson model for the kinetics of the esterification reaction. The selection of constructive and operating parameters of the scheme, at which high quality of isoamyl acetate is achieved, was made.
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22

Gonçalves Bortoleto, Gisele, and Winston Pinheiro Claro Gomes. "MONITORING OF ORGANIC VOLATILE COMPOUNDS IN CRAFT BEERS DURING FERMENTATIVE PROCESS." Journal of microbiology, biotechnology and food sciences 11, no. 4 (February 1, 2022): e4761. http://dx.doi.org/10.55251/jmbfs.4761.

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The present study aimed to evaluate the formation of volatile organic compounds (VOCs) during the fermentation process of three different craft beers, using gas chromatography with headspace sampling. The production of VOCs, which are largely responsible for the flavors of the drink, makes up unique organoleptic characteristics for each beer. In this work, it was possible to observe the different profiles for the Pilsen, Witbier and IPA style beers, when quantifying the analytes methanol, ethanol, n-propanol, iso-butanol, 3-methyl-1-butanol (iso-amyl alcohol), acetaldehyde, ethyl acetate and iso-amyl acetate. Pilsen beer, with low fermentation, presented the ethanol content in the same concentration range as Witbier beer, as expected, but with higher alcohols and lower esters than the other two. Witbier and IPA beers, both of high fermentation, presented isoamyl alcohol concentration above expectations, while IPA beer, present higher concentrations of n-propanol, ethyl acetate and isoamyl acetate in relation to Pilsen and Witibier, which is related to the complexity of its recipe.
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23

Paredes-Ortíz, A., T. G. Olvera-Martínez, J. B. Páez-Lerma, J. A. Rojas-Contreras, M. R. Moreno-Jiménez, C. Aguilar, and N. O. Soto-Cruz. "Isoamyl acetate production during continuous culture of Pichia fermentans." Revista Mexicana de Ingeniería Química 21, no. 1 (February 3, 2022): 1–16. http://dx.doi.org/10.24275/rmiq/bio2654.

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24

Ali, Syed Sadiq, Sk Safdar Hossain, and Mohammad Asif. "Dynamic modeling of the isoamyl acetate reactive distillation process." Polish Journal of Chemical Technology 19, no. 1 (March 28, 2017): 59–66. http://dx.doi.org/10.1515/pjct-2017-0009.

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Abstract The cost-effectiveness of reactive distillation (RD) processes makes them highly attractive for industrial applications. However, their preliminary design and subsequent scale-up and operation are challenging. Specifically, the response of RD system during fluctuations in process parameters is of paramount importance to ensure the stability of the whole process. As a result of carrying out simulations using Aspen Plus, it is shown that the RD process for isoamyl acetate production was much more economical than conventional reactor distillation configuration under optimized process conditions due to lower utilities consumption, higher conversion and smaller sizes of condenser and reboiler. Rigorous dynamic modeling of RD system was performed to evaluate its sensitivity to disturbances in critical process parameters; the product flow was quite sensitive to disturbances. Even more sensitive was product composition when the disturbance in heat duties of condenser or reboiler led to a temperature decrease. However, positive disturbance in alcohol feed is of particular concern, which clearly made the system unstable.
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25

Baumann, C. R., R. Jenni, and H. H. Jung. "Severe extrapyramidal syndrome after exposition to isoamyl acetate vapour." Journal of Neurology 255, no. 5 (March 17, 2008): 762–63. http://dx.doi.org/10.1007/s00415-008-0800-3.

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26

Osorio-Viana, Wilmar, Miguel Duque-Bernal, Jesús David Quintero-Arias, Izabela Dobrosz-Gómez, Javier Fontalvo, and Miguel Ángel Gómez-García. "Activity model and consistent thermodynamic features for acetic acid–isoamyl alcohol–isoamyl acetate–water reactive system." Fluid Phase Equilibria 345 (May 2013): 68–80. http://dx.doi.org/10.1016/j.fluid.2013.02.006.

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27

Boyko, O. O., and V. V. Brygadyrenko. "The impact of certain flavourings and preservatives on the survivability of larvae of nematodes of Ruminantia." Regulatory Mechanisms in Biosystems 9, no. 1 (January 31, 2018): 118–23. http://dx.doi.org/10.15421/021817.

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Annualy, helminthic diseases are one of the causes of economic losses in agriculture. Ruminantia are most often observed to be infected with nematodes of the gastrointestinal tract, including Strongyloides papillosus and the representatives of the Strongylida order. Identifying factors which could cause a decrease in the level of infection of agricultural animals with helminthiases would allow stock-raising facilities to regularly achieve high quality dairy and meat production in sufficient quantity. On the basis of this study, we determined the impact of flavourings and source materials approved for use in and on foods (isoamyl alcohol, isoamyl acetate, raspberry ketone, trilon B, methylparaben) on the survivability of larvae of Strongyloides papillosus and Haemonchus contortus, parasitic nematodes of Ruminantia animals. Among these substances, the lowest efficiency against the nematode larvae was found in isoamyl alcohol, isoamyl acetate and trilon B. A stronger effect was caused by methylparaben (for L3 S. papillosus LD50 = 0.67 ± 0.04%, L1 and L2 S. papillosus – LD50 = 0.0038 ± 0.0008%, L3 H. contortus – LD50 = 0.89 ± 0.15%). Minimum efficient dosage of the solutions was 10 g/l. Significant antihelminthic properties were manifested by raspberry ketone (for L3 S. papillosus LD50 = 1.00 ± 0.72%, L1 and L2 S. papillosus – LD50 = 0.07 ± 0.06%, L3 H. contortus – LD50 = 0.39 ± 0.26%). The results show that there is considerable potential for further studies on the antiparasitic properties of these substances against nematodes in the conditions of farming enterprises and agricultural complexes.
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28

Plata, C., C. Millán, J. C. Mauricio, and J. M. Ortega. "Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts." Food Microbiology 20, no. 2 (April 2003): 217–24. http://dx.doi.org/10.1016/s0740-0020(02)00101-6.

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29

Nguyen Duc, Hoang, and Canh Tran Quang. "Simultaneous determination of acetaldehyde, ethyl acetate, methanol, iso butanol, and iso almyacol concentrations in white alcol in some areas in Hai Duong province in 2018 - 2019." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 3, no. 3 (September 20, 2020): 196–203. http://dx.doi.org/10.47866/2615-9252/vjfc.1720.

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The research has developed a method for simultaneous determination of acetaldehyde, ethyl acetate, methanol, isobutyl alcohol, isoamyl alcohol in white alcohol. Validation results show that the method has satisfactory accuracy with recovery in the range of 105 - 108%, repeatability RSD < 1.57%, detection limit below 3 mg/L for all compounds. Proficiency test results in 2020 were satisfactory with Z-scores of all substances below 2. The method has been applied to analyze 200 distilled alcohol samples and 50 blended alcohol samples taken in Hai Duong city during the period from 2018 to 2020. Three of 200 distilled alcohol samples have the methanol content higher than the maximum limit. The relationship between methanol content in proportion to content of acetaldehyde, ethyl acetate, isobutyl alcohol, and isoamyl alcohol in the same sample has been evaluated to distinguish between blended alcohol and distilled alcohol.
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Bianchi Pedroni Medeirosa, Adriane, Suzan Cristina Rossi, Mário Cesar Jucoski, Walter Martinez, and Carlos Ricardo Soccol. "Microencapsulation of aroma compounds produced by Pichia fermentans." DYNA 89, no. 220 (March 28, 2022): 163–71. http://dx.doi.org/10.15446/dyna.v89n220.97045.

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Aroma and fragrance compounds have broad applications in the food, cosmetic and pharmaceutical industries. However, these compounds are mainly produced by chemical synthesis. An alternative, sustainable and promising route for the natural production of flavour compounds is microbial transformation processes. In this work, we obtained the production of different aroma compounds in significant concentrations, such as isoamyl acetate, isoamyl alcohol, ethyl acetate and acetaldehyde, among others, from agribusiness by-products (sugarcane molasses) and using Pichia fermentans. These were subsequently concentrated by pervaporation and microencapsulation by spray drying using different encapsulating agents. The results showed that when these techniques were applied to two iced beverages, they produced an odour of fruity notes, especially those of banana. In addition, woody and alcoholic notes were identified by the panellists. Finally, the best encapsulating agents were dextrin (73.49 ppm) and the dextrin and maltodextrin mixture (72.58 ppm
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Razafindralambo, Hary, Christophe Blecker, Georges Lognay, Michel Marlier, Jean-Paul Wathelet, and Michel Severin. "Improvement of enzymatic synthesis yields of flavour acetates: The example of the isoamyl acetate." Biotechnology Letters 16, no. 3 (March 1994): 247–50. http://dx.doi.org/10.1007/bf00134620.

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Navarro, Montserrat, Iñigo Arozarena, Remedios Marín, and Ana Casp. "Characterisation and classification of Spanish white wines by multivariate data analysis." OENO One 35, no. 2 (June 30, 2001): 107. http://dx.doi.org/10.20870/oeno-one.2001.35.2.989.

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<p style="text-align: justify;">White wines from two Spanish regions (Aragón and Navarra) were studied. Wines were produced from grapes of three different varieties : Chardonnay, Garnacha and Macabeo. Oenological parameters (pH, rH, total acidity, ethanol, dry extract, ash, alkalinity of ash and colour), major volatile compounds (acetaldehyde, methyl acetate, ethyl acetate, methanol, 1-propanol, isobutanol and isoamylalcohol), 2,3-butanodiol and glycerol were analysed. Multivariate statistical methods were employed in wine differentiation and classification according to varietal and geographical origin. The multifactor ANOVA was employed for a preliminary study of the contribution of each analytical variable to the characterisation of wines according to region and variety. As a consequence, we excluded those variables that did not show a relevant role in the regional and varietal differentiation from the subsequent statistical treatments : rH, total acidity and methyl acetate. The results of the factor analysis shows a varietal factor (F1) and a regional factor (F2). F1 was correlated with 2,3-butanodiol, 1-propanol, ash, pH and colour. Regional factor was basically correlated with methanol, isobutanol isoamyl alcohol and glycerol. Factor analysis provided a good description of the differences between production zones but grape variety characterisation was more difficult. Application of stepwise discriminant analyses to raw data resulted in satisfactory classification of wines according to variety. Chardonnay wines were correctly classified after the first step. The variables with the greatest discriminating power were 1-propanol and ash content. In contrast, isoamyl alcohols and colour played an important role in Garnacha and Macabeo wines classification. The result of discriminating analysis by production zone confirms the importance of alcoholic compounds to regional classification. The analysis of the standardised coefficients shows that the discriminant function correlates mainly with the parameters 2,3-butanodiol, isoamyl alcohols and ethanol content. Ethanol is the variable with the greatest discriminating power to Aragón wines. The classification of Navarra wines is correlated whit 2,3-butanodiol and isoamyl alcohols.</p>
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Průšová, Božena, Jiří Sochor, Mojmír Baroň, and Michal Kumšta. "Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 66, no. 4 (2018): 889–96. http://dx.doi.org/10.11118/actaun201866040889.

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In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essential analytical parameters and selected aromatic compounds were analysed. The highest content of esters was found out in samples fermented by spontaneous micro‑flora; in this case, concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were 682 µg/L, 735 µg/L and 162 µg/L, respectively. The highest content of acetates was recorded in samples fermented by yeast Vulcaferm Sauvignon; concentrations of isoamyl acetate, 2‑phenylethyl acetate and isobutyl acetate were 7.8 mg/L, 244 µg/L and 137 µg/L, respectively. Yeast strain suitable for cold fermentation (Oenoferm Fredo) produced high amounts of ethyl esters and acetates. As far as the sensory evaluation was concerned, the best rating got the sample fermented by these yeasts; it showed a high degree of smell and flavour cleanness as well as a very good overall harmony.
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Azudin, N. Yusoff, M. D. Mashitah, and S. R. Abd Shukor. "Optimization of Isoamyl Acetate Production in a Solvent-Free System." Journal of Food Quality 36, no. 6 (November 13, 2013): 441–46. http://dx.doi.org/10.1111/jfq.12060.

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35

Nakata, Mitsuo, and Tomohide Nakagawa. "Coil-globule transition of poly(methyl methacrylate) in isoamyl acetate." Physical Review E 56, no. 3 (September 1997): 3338–45. http://dx.doi.org/10.1103/physreve.56.3338.

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36

Osorio-Viana, Wilmar, Jesús-David Quintero-Arias, Izabela Dobrosz-Gómez, Javier Fontalvo, and Miguel Ángel Gómez-García. "Intensification of isoamyl acetate production: transport properties of silica membranes." Desalination and Water Treatment 51, no. 10-12 (February 2013): 2377–86. http://dx.doi.org/10.1080/19443994.2012.728057.

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Osorio-Viana, Wilmar, Harold Norbey Ibarra-Taquez, Izabela Dobrosz-Gómez, and Miguel Ángel Gómez-García. "Hybrid membrane and conventional processes comparison for isoamyl acetate production." Chemical Engineering and Processing: Process Intensification 76 (February 2014): 70–82. http://dx.doi.org/10.1016/j.cep.2013.12.005.

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38

Quilter, M. G., J. C. Hurley, F. J. Lynch, and M. G. Murphy. "The Production of Isoamyl Acetate from Amyl Alcohol bySaccharomyces cerevisiae." Journal of the Institute of Brewing 109, no. 1 (2003): 34–40. http://dx.doi.org/10.1002/j.2050-0416.2003.tb00591.x.

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39

Steensels, Jan, Esther Meersman, Tim Snoek, Veerle Saels, and Kevin J. Verstrepen. "Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production." Applied and Environmental Microbiology 80, no. 22 (September 5, 2014): 6965–75. http://dx.doi.org/10.1128/aem.02235-14.

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ABSTRACTThe concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains, careful selection of variants with optimal aromatic profiles is of crucial importance for a high-quality end product. This study evaluates the production of different aroma-active compounds in 301 differentSaccharomyces cerevisiae,Saccharomyces paradoxus, andSaccharomyces pastorianusyeast strains. Our results show that the production of key aroma compounds like isoamyl acetate and ethyl acetate varies by an order of magnitude between natural yeasts, with the concentrations of some compounds showing significant positive correlation, whereas others vary independently. Targeted hybridization of some of the best aroma-producing strains yielded 46 intraspecific hybrids, of which some show a distinct heterosis (hybrid vigor) effect and produce up to 45% more isoamyl acetate than the best parental strains while retaining their overall fermentation performance. Together, our results demonstrate the potential of large-scale outbreeding to obtain superior industrial yeasts that are directly applicable for commercial use.
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Marić, J., and M. Firšt-Bača. "Sensory evaluation and some acetate esters of bottle aged Chardonnay wines." Plant, Soil and Environment 49, No. 7 (December 10, 2011): 332–36. http://dx.doi.org/10.17221/4133-pse.

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A&nbsp;five-year study was conducted to study the correlations between chemical analyses and sensory properties of wine during bottle aging. Chardonnay grapes were harvested as a&nbsp;normal and late harvest. After separate vinification, bottles were put in an underground cellar at12&deg;Cand 75% of humidity. Chemical and sensory analyses were carried out after bottling (0), after 12, 24 and 36 months of bottle aging. The results of chemical and sensory evaluation show a&nbsp;strong correlation between a&nbsp;young wine bouquet and decrease in the concentration of isoamyl and 2-phenethyl acetates, and between an increase in diethyl succinate and bottle bouquet.
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41

Nguyễn Đức, Hoàng, and Cảnh Trần Quang. "Xác định đồng thời hàm lượng acetaldehyde, ethyl acetat, methanol, iso-butanol, iso-almycacol trong rượu trắng ở một số địa bàn tỉnh Hải Dương năm 2018-2020." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 3, no. 3 (September 20, 2020): 196–203. http://dx.doi.org/10.47866/2615-9252/vjfc.1733.

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Nghiên cứu đã phát triển phương pháp xác định đồng thời acetaldehyde, ethyl acetate, methanol, iso-butyl alcohol, isoamyl alcohol trong rượu trắng. Kết quả thẩm định cho thấy phương pháp có độ chính xác đạt yêu cầu với độ thu hồi trong khoảng từ 105 - 108%, độ lặp lại RSD% &lt; 1,57%, giới hạn phát hiện thấp hơn 3,0 mg/L. Kết quả thử nghiệm thành thạo năm 2020 đạt yêu cầu với giá trị Z-score cho các chất đều dưới 2,0. Phương pháp đã được ứng dụng để phân tích 200 mẫu rượu trắng chưng cất và 50 mẫu rượu pha chế được lấy trên địa bàn thành phố Hải Dương trong thời gian từ 2018 đến 2020. Có 03/200 mẫu rượu trắng pha chế có hàm lượng methanol vượt giới hạn cho phép. Dựa vào tỷ lệ giữa hàm lượng các chất acetaldehyde, ethyl acetate, isobutyl alcohol, isoamyl alcohol so với hàm lượng methanol trong cùng một mẫu, có thể sơ bộ đánh giá phân biệt rượu trắng pha chế và rượu trắng chưng cất.
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42

Zhou, Feng, Lei Zhong, Changxu Chen, Ye Li, and Chunjian Xu. "Isobaric Vapor–Liquid Equilibrium for Binary and Ternary Systems of Isoamyl Alcohol + Isoamyl Acetate + Dimethyl Sulfoxide at 101.33 kPa." Journal of Chemical & Engineering Data 62, no. 2 (January 26, 2017): 691–97. http://dx.doi.org/10.1021/acs.jced.6b00733.

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43

Dias, Arthur Luiz Baião, Tahmasb Hatami, Julian Martínez, and Ozan N. Ciftci. "Biocatalytic production of isoamyl acetate from fusel oil in supercritical CO2." Journal of Supercritical Fluids 164 (October 2020): 104917. http://dx.doi.org/10.1016/j.supflu.2020.104917.

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44

Yanagiuchi, Toshiyasu, Yoshifumi Kiyokawa, and Yoshinori Wakai. "Isolation of Sake-yeast strains accumulating large amounts of isoamyl acetate." Journal of Fermentation and Bioengineering 67, no. 6 (January 1989): 433. http://dx.doi.org/10.1016/0922-338x(89)90155-4.

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45

Sánchez, César A., Iván D. Gil, and Gerardo Rodríguez. "Fluid phase equilibria for the isoamyl acetate production by reactive distillation." Fluid Phase Equilibria 518 (August 2020): 112647. http://dx.doi.org/10.1016/j.fluid.2020.112647.

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46

Xue, Miao, Mei-Hua Zhu, Cai-Jun Zhong, Yu-Qin Li, Na Hu, Izumi Kumakiri, Xiang Shu Chen, and Hidetoshi Kita. "Preparation of Isoamyl Acetate by High Performance ZSM-5 Zeolite Membrane." JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 52, no. 1 (January 20, 2019): 69–74. http://dx.doi.org/10.1252/jcej.17we352.

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47

Hari Krishna, S., S. Divakar, S. G. Prapulla, and N. G. Karanth. "Enzymatic synthesis of isoamyl acetate using immobilized lipase from Rhizomucor miehei." Journal of Biotechnology 87, no. 3 (May 2001): 193–201. http://dx.doi.org/10.1016/s0168-1656(00)00432-6.

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48

Nakata, Mitsuo, Tomohide Nakagawa, Yoshiki Nakamura, and Syogo Wakatsuki. "Kinetics of chain aggregation of poly(methyl methacrylate) in isoamyl acetate." Journal of Chemical Physics 110, no. 5 (February 1999): 2711–16. http://dx.doi.org/10.1063/1.477994.

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49

Choi, Hong Dae, Pil Ja Seo, Byeng Wha Son, and Uk Lee. "Isoamyl 2-(5-bromo-3-methylsulfinyl-1-benzofuran-2-yl)acetate." Acta Crystallographica Section E Structure Reports Online 65, no. 7 (June 6, 2009): o1498. http://dx.doi.org/10.1107/s1600536809020613.

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50

Nagaraju, N., Mehboob Peeran, and Deva Prasad. "Synthesis of isoamyl acetate usin NaX and NaY zeolites as catalysts." Reaction Kinetics and Catalysis Letters 61, no. 1 (May 1997): 155–60. http://dx.doi.org/10.1007/bf02477528.

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