Category: 505-10-2

Lara-Hidalgo, Carlos published the artcileContribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce, SDS of cas: 505-10-2, the main research area is Hanseniaspora Pichia Wickerhamomyces Capsicum sauce probiotics; Hanseniaspora opuntiae; Pichia kudriavzevii; Wickerhamomyces anomalus; aroma; chili pepper; yeast.

BACKGROUND : Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. RESULTS : A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3-methylbutanoic acid (sharp, cheese), Et 2-methylbutanoate (fruity), and 6-methyl-5-hepten-2-one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green-herbal, and cheesy notes based on ester compounds, alc. and branched-chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION : The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lu, Kuan published the artcileNew insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways, Application In Synthesis of 505-10-2, the main research area is fermented shrimp paste flavoromics heating method metabolic pathway.

Traditional Chinese fermented shrimp paste is popular with consumers for its unique seafood flavor and fermented aroma. However, different heating methods exerted various flavors, which directly affect consumer choice and the industrialization of shrimp paste. In this study, the effect of four heating methods (steaming, frying, microwaving, and IR) on volatile components of shrimp paste were compared by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS), gas chromatog.-ion mobility spectrometry (GC-IMS) and chemometrics. Results showed that 96 volatile components were identified; The volatile components such as pentanal, Et acetate, di-Me disulfide, and propanal were the characteristic volatile components that could be distinguished between different heating methods. The concentration of phenols and alcs. decreased, and the concentration of ketones and aldehydes increased after heating. The effect of microwave heating on volatile components is closer to that of steaming and frying, while IR heating had the most significant impact on volatile components of shrimp paste. In addition, steaming, frying, microwaving, and IR heating improve the aroma quality of shrimp paste by promoting fat oxidation, protein degradation, the Strecker pathway, and the escape of sulfur-containing compounds Therefore, our results can provide theor. support for improving shrimp paste quality and consumer choice.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Han, Dong published the artcileCharacterization and discrimination of Chinese marinated pork hocks by volatile compound profiling using solid phase microextraction gas chromatography-mass spectrometry/olfactometry, electronic nose and chemometrics, SDS of cas: 505-10-2, the main research area is volatile compound marinated pork hock SPE GCMS; Chinese marinated pork hocks; characterization; discrimination; key odour-active compounds; odour activity value; potential flavour markers.

The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatog.-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odor-active compounds because their odor activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6-20.3), octanal (OAV at 30.3-47.5), nonanal (OAV at 68.6-166.3), 1,8-cineole (OAV at 36.4-133.3), anethole (OAV at 5.9-28.3) and 2-pentylfuran (OAV at 3.5-29.7) were the key odor-active compounds contributing to the integral flavor of the marinated pork hocks. According to principal component anal. (PCA) and partial least squares-discriminant anal. (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odor-active compounds, heptanal, nonanal, 3-carene, D-limonene, β-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavor markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks.

Molecules published new progress about Chemometrics. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tang, Ke published the artcileChemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC-MS analysis, Category: alcohols-buliding-blocks, the main research area is red wine stir bar sorptive extraction chemometrics GC MS.

The aim of this work was to compare EG-Silicone and PDMS polymeric phases based on stir bar sorptive extraction method for the anal. of volatile compounds in Chinese red wines. The impact of vintages, regions and grape varieties on volatile compounds was also evaluated, and chemometric analyses were applied to achieve a possible differentiation of the wines. The results demonstrated that EG-Silicone Twister high correlation coefficients and low standard deviations were obtained for 58 major volatile compounds of wine by use of EG-silicon. Significant differences in the levels of certain volatiles were observed according to cultivars, vintages and geog. origins through anal. of variance. A satisfactory linear discriminant anal. resulted for red wines on the basis of cultivars, vintages and geog. origins was observed, in which the correct classification was 100% and the leave-one-out validation accuracy was 96.3%.

European Food Research and Technology published new progress about Chemometrics. 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

Ling, Meng-Qi published the artcileFlavor profile evolution of bottle aged rose and white wines sealed with different closures, Name: 3-(Methylthio)propan-1-ol, the main research area is rose white wine bottle aging closure flavor evolution; bottle aging; closures; flavor profile; rosé wines; white wines.

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chem. changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rose and dry white wines bottled with different closures were determined after 18 mo’ bottle aging. The results showed the main phenolic change trends of rose wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rose wines sealed with natural corks and white wines with screw caps. After 18 mo of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rose wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

Molecules published new progress about Autoxidation. 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

Tandee, Kanokwan published the artcileAntioxidant activities and volatile compounds in longan (Dimocarpus longan Lour.) wine produced by incorporating longan seeds, Synthetic Route of 505-10-2, the main research area is Dimocarpus Saccharomyces antioxidant volatile compound wine seed fermentation temperature; 2,3-Butylene glycol (PubChem CID: 262); 4-Hydroxyphenethyl alcohol (PubChem CID: 10393); 5-Hydroxymethyl-2-furaldehyde (PubChem CID: 237332); Antioxidant; Ethyl hydrogen succinate (PubChem CID: 70610); Longan wine; Phenethyl alcohol (PubChem CID: 6054); Seed; Volatile compound.

The seeds of dried longan, one of the major processed fruits in Thailand, contain several bioactive compounds In this study, we developed longan wine by incorporating its seeds during juice preparation and evaluated the antioxidant activities and volatile compounds in different conditions. The results suggested that Saccharomyces cerevisiae EC-1118 was suitable for fermentation of longan juice supplemented with 50% seed and 20% initial soluble solids at an optimal temperature of 30°C. Different yeast strains showed various extents of antioxidant activities; however, the fermentation temperature and initial soluble solids of longan juice had little effect on the inhibition of reactive species. Antioxidant activities were significantly increased with increasing seed content. Dominant volatile compounds, which were independent of the winemaking conditions, were found to be phenethyl alc., 2,3-butylene glycol, 5-hydroxymethyl-2-furaldehyde, Et hydrogen succinate, and 4-hydroxyphenethyl alc. These compounds highly influenced the antioxidant activities of longan wine produced by incorporating the seeds.

Food Chemistry published new progress about Antioxidants. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Singh, Avtar published the artcileThreadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile, Product Details of C4H10OS, the main research area is surimi gel squid fin protein hydrolyzate gelation flavor texture; flavor; protein hydrolysate; squid fin; surimi gelation; volatile compounds.

Gel properties of threadfin bream surimi gels with squid fin protein hydrolyzate (SFPH) at various concentrations (0, 1, 2, 3, and 4%; weight/weight) were determined The gel without SFPH (CON) had the highest breaking force (BrF) and deformation (DeF) as compared to those with SFPH (p < 0.05). Among the gel with SFPH, gel containing 1 and 2% SFPH (SFPH-1 and SFPH-2, resp.) had the highest BrF, whereas the lowest value was obtained when 4% SFPH was used (SFPH-4) (p < 0.05). The whiteness of all samples was slightly decreased with an upsurging amount of SFPH. However, water holding capacity was increased with augmenting levels of SFPH (p < 0.05). Sensory anal. revealed that SFPH-2 had a higher squid odor and flavor likeness score than CON (p < 0.05). Textural properties, especially hardness, were decreased with increasing SFPH, except for SFPH-1 and SFPH-2 (p > 0.05). In addition, the rheol. properties, microstructure, and volatile profile of the selected surimi gel were also studied. The storage modulus (G) of SFPH added samples was decreased as compared to the CON sample. The CON gel had a finer and more compact network as compared to SFPH-2 and SFPH-4 samples. Volatile profiles indicated that alcs., carboxylic acids, ketones, and ether were the major volatile compounds present in both gel samples. Furthermore, thiophene, 3-methyl-, contributing to squid flavor, was found in the SFPH-2 sample. Overall, SFPH at 2% could act as a flavorant in the threadfin bream surimi gel without markedly neg. impact on gelling and textural properties, while providing squid odor and flavor to the resulting gel. Practical Application : The various low-valued byproducts generated from the squid processing industry could result in various environmental problems. Those byproducts are rich in various biomols. such as proteins, fats, enzymes, and so forth, which could be utilized to produce value-added products. Among them, protein hydrolyzate (PH) rich in amino acids with excellent antioxidant properties could serve as an alternative flavorant. Therefore, PH from squid byproducts, especially fins, could be applied in foods such as fish balls, surimi gels, and so forth to enhance the nutritional and flavoring profile of a finished product. Moreover, bioactive peptides in PH with antioxidant potential could retard the oxidation of proteins and lipids.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zou, Jing published the artcileChanges in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume), Computed Properties of 505-10-2, the main research area is Castanea glutinous rice wine fermentation flavor aroma antioxidant.

Traditional glutinous rice wine (TGRW) has been fermented in China for over 9000 years. Recently, an innovative regional variation of TGRW, chestnut rice wine, banli mijiu (BLMJ), was developed by adding Chinese chestnut (Castanea mollissima Blume) into the fermentation brew. The objective of this study was to characterize the effects of chestnut on the nutritional, aromatic, and antioxidant properties of TGRW. To compare the aromatic sensory profiles between TGRW and BLMJ, the free amino acids and Et carbamate, phenolic, and flavonoid contents were determined In addition, the antioxidant properties, including reducing power, metal chelation, and free radical scavenging activities, were also compared. A total of 98 distinct flavor components were identified in BLMJ, among which 38 were detected by sniffing instrument, compared to 77 distinct flavor components in TGRW. BLMJ thus contains a wider range of flavor components, but similar alc., acid and reducing sugar profiles compared with TGRW. Twenty-five free amino acids were detected in both wines, with lower contents of each in BLMJ compared with TGRW. BLMJ also exhibited stronger antioxidant properties than TGRW. The findings of this study suggest that chestnut can increase the diversity of aromatic components and improve antioxidant qualities of traditional rice wine.

Fermentation published new progress about Antioxidants. 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

Parpinello, Giuseppina Paola published the artcileComparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems, Synthetic Route of 505-10-2, the main research area is Sangiovese wine organic biodynamic vineyard management; Bioactive compounds; Biodynamic; Organic; Sensory evaluation; Volatiles compounds; Wine sustainability.

Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chem. and sensory parameters to investigate a sustainable approach to grape production The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH. Although trained panelists highlighted some differences in astringency and odor complexity between ORG and BDN wines, consumers had no preference. The concentrations of anthocyanins, phenolic and cinnamic acids, and flavonols, as well as color components, did not differ-contrary to results from the conversion period from ORG to BDN (2009 and 2010) in the same vineyard (Parpinello, Rombola,́ Simoni, & Versari, 2015). Together, these two studies demonstrate that ORG and BDN wine characteristics tend to be similar after the first year of conversion, indicating that the BDN method can produce high-quality Sangiovese wine.

Food Chemistry published new progress about Wine analysis. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lan, Yi-Bin published the artcileCharacterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution, Application In Synthesis of 505-10-2, the main research area is icewine aroma gas chromatog olfactometry; Aroma reconstitution; GC-O; Icewine; PLSR; Quantitative descriptive analysis; ‘Beibinghong’.

Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between ‘Beibinghong’ (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. Acceptable agreement between the olfactometric and quant. results was obtained. ‘Beibinghong’ icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alc. acetates and Et esters of fatty acids were attributed to hyperosmotic stress during fermentation The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression anal. demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.

Food Chemistry published new progress about Wine analysis. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts