Category: 505-10-2

Turan, Emre published the artcileBlack garlic as a substitute for fresh garlic to reduce off-flavor and enhance consumer acceptance and bioactive properties in cemen paste, Related Products of alcohols-buliding-blocks, the main research area is black garlic flavor bioactive property cemen paste.

The effects of black garlic aged at different periods as a substitute for fresh garlic (FG) on the overall quality of pastirma cemen paste were evaluated during 90 days of storage. The addition of black garlic increased the phenolic content and antioxidant activities of the cemen pastes, and decreased the firmness, stickiness, pH and color values compared to CON (Control). Total aerobic mesophilic bacteria counts of cemen pastes containing black garlic aged for ≥21 days were similar to those of CON, but the counts of yeast and molds of black garlic added-groups were higher than CON during storage. Incorporation of black garlic to cemen paste increased the content of volatile compounds such as esters and terpenes with fruity and sweet notes, while the concentration of sulfur compounds decreased. In this way, the off-flavor of cemen paste was eliminated and its sensory acceptability improved. Considering the overall data, the best results were obtained in the CP3 group produced with black garlic aged for 21 days. Consequently, black garlic can be used as a substitute for FG to improve the consumer acceptance and bioactive properties of cemen paste. Novelty impact statement : Some consumers avoid pastirma consumption because of the unpleasant off-flavor from cemen paste. Overcoming this problem is very important for both the producer and the consumer. The results of this study showed that black garlic improved the sensory acceptability and bioactive properties of cemen paste by eliminating the unpleasant smell of fresh garlic and increasing the antioxidant capacity. In conclusion, the use of cemen paste with black garlic in pastirma production has promising potential to enhance consumer acceptance and retard oxidative reactions.

Journal of Food Processing and Preservation published new progress about Allium nigrum. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Shilei published the artcileConstruction of synthetic microbiota for reproducible flavor compound metabolism in Chinese light-aroma-type liquor produced by solid-state fermentation, Computed Properties of 505-10-2, the main research area is microbiota flavor metabolism aroma liquor solid state fermentation; Chinese liquor; cooccurring network; core microbiota; environmental factors; flavor compounds; food fermentation.

Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds This work is of great significance for the tractable and constant production of various fermented foods.

Applied and Environmental Microbiology published new progress about Achromobacter. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Huiying published the artcileMultivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis), Name: 3-(Methylthio)propan-1-ol, the main research area is porcini mushroom sensory characterization multivariate analysis; Aroma characteristic; Dry porcini mushroom; Hedonic rating; Multivariate analysis; Relative odor activity value; Volatile compound.

The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory characteristics were based on quant. descriptive anal. and consumer hedonic assessment. The volatile compounds were extracted by solid-phase microextraction, then were identified using gas chromatog.-mass spectrometry and gas chromatog.-olfactometry. The results showed that the high hedonic rating of porcini mushrooms was due in part to its aroma notes such as seasoning-like, roasted, cacao-like and smoky. High hedonic liking and pos. aromas of porcini mushrooms could be responsible for the volatiles including 3-(methylthio)propanal, 3-(methylthio)propanol, pyrazines, phenolic and furanone components. On the other hand, raw mushroom-like, cardboard-like, as well as sweaty attributes were attributed to the relatively low hedonic liking of porcini mushrooms, which correlated with high contents of 1-octen-3-ol, octanal, 2-pentylfuran and 3-methylbutanoic acid. The information reported here could be important for the quality control of com. porcini mushrooms by providing an approach to strengthen the interpretation of sensory data by showing how they were affected by the chem. properties.

Food Research International published new progress about Boletus edulis. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hu, Kai published the artcileFruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis, Safety of 3-(Methylthio)propan-1-ol, the main research area is alc malolactic fermentation Lactobacillus brevis Saccharomyces cerevisiae Pichia fermentans.

As a group of wine lactic acid bacteria, Lactobacillus has gained growing interest in malolactic fermentation due to possessing diverse aroma-related enzymes. In this study, a Lactobacillus brevis 26 with high β-glucosidase activity was isolated, and co-inoculated with yeasts (Saccharomyces cerevisiae and Pichia fermentans) to characterize fruity aroma modifications in Merlot wine. Compared with the traditional inoculation (sequential inoculation of L. brevis 26 after alc. fermentation by yeasts), co-inoculation of the three species induced simultaneous alc. and malolactic fermentations, leading to a pronounced reduction in total fermentation duration. P. fermentans increased L. brevis 26 cell viability when co-fermented with the predominant species S. cerevisiae. Meanwhile, the β-glucosidase activity of L. brevis 26 elevated terpene contents, and P. fermentans induced the production of higher alc. acetates and fatty acid Et esters. Sensory anal. showed that co-inoculation-based wines had enhanced complexity of fruity aroma profiles associated with jammy and temperate fruity notes.

LWT–Food Science and Technology published new progress about Cell viability. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zarini, Daniele published the artcileAre In Silico Approaches Applicable As a First Step for the Prediction of e-Liquid Toxicity in e-Cigarettes?, Category: alcohols-buliding-blocks, the main research area is toxicity electronic cigarette liquid QSAR model.

Recent studies have raised concerns about e-cigarette liquid inhalation toxicity by reporting the presence of chems. with European Union CLP toxicity classification. In this scenario, the regulatory context is still developing and is not yet up to date with vaping current reality. Due to the paucity of toxicol. studies, robust data regarding which components in tent. In this study we applied computational methods for studied chems. as a useful tool for predicting the acute toxicity of chems. contained in e-liquids The purpose of t the potential health concerns associated with e-liquid ingredients, (b) to prioritize e-liquid ingredients by calculating the e-tox index, and (c) to estimate acute toxicity of e-liquid mixtures QSAR models were generated using QSARINS software to fill the acute toxicity data gap of 264 e-liquid ingredients. As a second step, the potential acute toxicity of e-liquids mixtures was evaluated. Our preliminary data suggest that a computational approa serve as a roadmap to enable regulatory bodies to better regulate e-liquid composition and to contribute to consumer health protection.

Chemical Research in Toxicology published new progress about Acute toxicity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Camarena-Pozos, David A. published the artcileSmells from the desert: Microbial volatiles that affect plant growth and development of native and non-native plant species, Safety of 3-(Methylthio)propan-1-ol, the main research area is Arabidopsis Nicotiana plant growth microbial volatile; agaves; arid environments; cacti; microbial organic volatile compounds; plant growth; plant microbiome; plant-microbe interactions.

The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these mols. and their effects in plants from arid ecosystems is limited. We screened the mVOCs produced by 40 core and representative members of the microbiome of agaves and cacti in their interaction with Arabidopsis thaliana and Nicotiana benthamiana. We used SPME-GC-MS to characterize the chem. diversity of mVOCs and tested the effects of selected compounds on growth and development of model and host plants. Our study revealed that approx. 90% of the bacterial strains promoted plant growth both in A. thaliana and N. benthamiana. Bacterial VOCs were mainly composed of esters, alcs., and S-containing compounds with 25% of them not previously characterized. Remarkably, Et isovalerate, isoamyl acetate, 3-methyl-1-butanol, benzyl alc., 2-phenylethyl alc., and 3-(methylthio)-1-propanol, and some of their mixtures, displayed beneficial effects in A. thaliana and also improved growth and development of Agave tequilana and Agave salmiana in just 60 days. Volatiles produced by bacteria isolated from agaves and cacti are promising mols. for the sustainable production of crops in arid and semi-arid regions.

Plant, Cell & Environment published new progress about Agave salmiana. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lin, Yanxin published the artcileSensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses, HPLC of Formula: 505-10-2, the main research area is bog bilberry wine cymene orbitrap mass spectrometry; Affective test; CATA; GC–MS; Potential odor-active compound; Sensory profile; Untrained panel; Volatile profile.

The sensory and chem. profiles of com. bog bilberry (BB) wines were investigated using a multi-anal. approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatog. coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with “”fruity””, “”blueberry”” and “”floral”” odors and “”sour””, “”mouth puckering”” and “”sweet”” flavors. Samples more frequently characterized as “”fruity”” and “”floral”” in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as “”ginger”” and “”chili””) resulted in a lower liking rating. Similarly, generally disliked sample described with “”Chinese herbs”” and “”licorice”” was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance.

Food Research International published new progress about Ananas comosus. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, HPLC of Formula: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Song, Min published the artcileDietary chenodeoxycholic acid improves growth performance and intestinal health by altering serum metabolic profiles and gut bacteria in weaned piglets, Formula: C4H10OS, the main research area is dietary chenodeoxycholic acid improve growth altering gut bacteria metabolism; Chenodeoxycholic acid; Growth performance; Gut health; Gut microbiota; Serum metabolite; Weaned piglet.

Nutritional diarrhea and subsequent performance degradation in weaned piglets are major challenges for the pig industry. Bile acids (BA) can be added to the diet as emulsifiers. This experiment was conducted to investigate the effects of chenodeoxycholic acid (CDCA), a major primary BA, on growth performance, serum metabolic profiles and gut health in weaned piglets. A total of 72 healthy weaned piglets were randomly assigned to the control (CON) and the CDCA groups, which were feed a basal diet and the basal diet supplemented with 200 mg/kg CDCA for 30 d, resp. Our results demonstrated that CDCA significantly increased final BW and average daily gain (ADG), decreased feed-to-gain (F:G) ratio and tended to reduce diarrhea incidence. In addition, CDCA increased the villus height-to-crypt depth (V:C) ratio, elevated goblet cell numbers and the expression of tight junction proteins, suggesting the enhancement of intestinal barrier function. As an emulsifier, CDCA increased jejunal lipase activity and the mRNA expression of pancreatic lipases. CDCA supplementation also altered the serum metabolic profiles, including increasing the levels of indole 3-acetic acid, N′-formylkynurenine and theobromine that were beneficial for gut health. Moreover, the relative abundance of 2 beneficial gut bacteria, Prevotella9 and PrevotellaceaeTCG-001, were increased, whereas the relative abundance of a harmful bacteria, Dorea, was decreased in the gut of weaned piglets supplemented with CDCA. Importantly, the altered serum metabolic profiles showed a strong correlation with the changed gut bacteria. In conclusion, CDCA improved the growth performance of weaned piglets by improving intestinal morphol. and barrier function, and enhancing lipid digestion, accompanied by alterations of serum metabolic profiles, and changes in relative abundance of certain gut bacteria.

Animal Nutrition published new progress about Actinobacteria. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Aghofack-Nguemezi, Jean published the artcileEffects of bio-based coatings on the ripening and quality attributes of tomato (Solanum lycopersicum) fruits, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is Solanum fruit ripening quality bio based coating; Solanum lycopersicum; by-products; cocoa; coffee; quality; shelf life.

BACKGROUND : Postharvest conservation of tomatoes is a major current challenge for growers and traders. Edible coatings constitute a pertinent alternative to existing conservation methods. RESULTS : Control tomatoes were fully ripe 3 days after harvesting, whereas fruits dipped in solutions containing extracts from cocoa pods (T1), cocoa leaves (T2) or coffee hulls (T3) reached full ripeness 14 days after treatment (DAT). Fruits treated by dipping in a solution containing an extract from coffee leaves (T4) were fully ripe 21 DAT. The visual assessment was confirmed by alterations in the level of chlorophyll a. Treatments induced a significant inhibition of chlorophyll a breakdown, especially during the first week after their application, T4 being the most efficacious. Weight loss increased significantly throughout the exptl. period and was accelerated by treatments. Some quality-related parameters of ripe tomato fruits were in most cases not significantly influenced by treatments. In a few cases, however, there were improvements in quality traits of ripe fruits. On 21 DAT, T4 induced significant increases in levels of β-carotene and 6-methyl-3,5-heptadien-2-ol, whereas T2 led, especially, to higher levels of volatile compounds CONCLUSION : Edible coatings based on extracts from coffee or cocoa leaves induced improvements in the shelf life and quality of tomato fruits.

Journal of the Science of Food and Agriculture published new progress about Coating process. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Jingying published the artcileIdentification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification, Quality Control of 505-10-2, the main research area is cranberry juice vinification aroma compound; GC−MS/O; PCA; SPME; aroma-active; cranberry wine; volatile compounds.

This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcs. and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcs., esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation Olfactory anal. identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (Et benzoate had the highest modified detection frequency).

Journal of Agricultural and Food Chemistry published new progress about Cranberry juice. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts