Category: 505-10-2

Issa-Issa, Hanan published the artcileAroma-active compounds, sensory profile, and phenolic composition of Fondilloń, HPLC of Formula: 505-10-2, the main research area is volatile grape aroma; Alicante wines; Aroma extract dilution analysis (AEDA); Gas chromatography-olfactometry (GC-O); Oxidized wines; Phenylethyl alcohol; Solvent-assisted flavor evaporation (SAFE).

The Fondilloń is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alc. content and a min. barrel ageing of 10 years. The objective of this study was to analyze the Fondilloń volatile composition, key aroma-active compounds, sensory profile and phenolic composition Fifty-four volatile compounds were identified, quantified and classified as alcs., esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alc., di-Et succinate and Et lactate having the highest flavor dilution factor. The Fondilloń wines were characterized by having high intensity of alc., fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds

Food Chemistry published new progress about Food analysis. 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

Feng, Tao published the artcileCharacterization of the key aroma compounds in three truffle varieties from China by flavoromics approach, Quality Control of 505-10-2, the main research area is Tuber aroma compound dimethyl sulfide flavoromic; Yunnan Truffle; aroma recombination; flame photometric detector (FPD); flavoromics; gas chromatography-mass spectrometry (GC-MS); gas chromatography-olfactometry (GC-O); odor-active volatiles (OAV).

The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry (GC-MS) and gas chromatog. with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, resp. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, resp. Combining physicochem. and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Di-Me sulfide, 3-methylbutanal, di-Me disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quant. concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety.

Molecules published new progress about Food analysis. 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

Zhao, Guozhong published the artcileCharacterization of the typical fragrant compounds in traditional Chinese-type soy sauce, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is soy sauce fragrant compound; 2-Acetyl-1-pyrroline (PubChem CID: 522834); 2-Methoxy-phenol (PubChem CID: 460); 2-Phenylethanol (PubChem CID: 6054); 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (PubChem CID: 93111); Aroma compounds; Ethyl phenylacetate (PubChem CID: 7590); Flavor; Fragrant compounds; Methanol (PubChem CID: 887); Phenylacetaldehyde (PubChem CID: 998); Phenylethyl acetate (PubChem CID: 7654); Sodium chloride (PubChem CID: 5234); Sodium sulfate (PubChem CID: 24436); Soy sauce.

In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatog.-mass spectrometry (GC-MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic rings (20 compounds) accounted for a large proportion, over 57%. Combining principal component anal. and GC-olfactometry-MS (GC-O-MS), 5-methyl-2-furanmethanethiol (OAV: 284-467), 3-methylbutanal (OAV: 409-938), phenylacetaldehyde (OAV: 47.4-566), 2-phenylethanol (OAV: 7.41-14.3), phenylethyl acetate (OAV: 7.00-18.1) and Et phenylacetate (OAV: 12.7-21.3) were confirmed as the typical fragrant compounds among all samples. Furthermore, full two-dimensional gas mass spectrometry (GC × GC-TQMS) was applied and 414 aroma compounds were identified, which included another 85 fragrant compounds with aromatic rings.

Food Chemistry published new progress about Food analysis. 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

Garcia, Margarita published the artcileSequential Non-Saccharomyces and Saccharomyces cerevisiae fermentations to reduce the alcoholcontent in wine, Related Products of alcohols-buliding-blocks, the main research area is Saccharomyces Wickerhamomyces Meyerozyma Metschnikowia fermentation alc reduction wine.

Over the last decades, the average alc. content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alc. reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination with Saccharomyces cerevisiae plays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomyces strains were assayed in sequential culture with a S. cerevisiae wine strain to determine their potential for reducing the alc. content in Malvar white wines. Four of the non-Saccharomyces strains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and two Metschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination with S. cerevisiae CLI 889 were best able to produce dry wines with decreased alc. proportion in comparison with one that was inoculated only with S. cerevisiae. These sequential fermentations produced wines with between 0.8% (volume/volume) and 1.3% (volume/volume) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenol. characteristics to wines such as high glycerol proportion, volatile higher alcs., and esters with fruity and sweet character.

Fermentation published new progress about Candida stellata. 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

Deed, Rebecca C. published the artcileThe role of yeast ARO8, ARO9 and ARO10 genes in the biosynthesis of 3-(methylthio)-1-propanol from L-methionine during fermentation in synthetic grape medium, Product Details of C4H10OS, the main research area is Saccharomyces fermentation synthetic grape medium methionol L methionine.

3-(Methylthio)-1-propanol (methionol), produced by yeast as an end-product of L-methionine (L-Met) catabolism, imparts off-odours reminiscent of cauliflower and potato to wine. Saccharomyces cerevisiae ARO genes, including transaminases Aro8p and Aro9p, and decarboxylase Aro10p, catalyze two key steps forming methionol via the Ehrlich pathway. We compared methionol concentrations in wines fermented by single Δaro8, Δaro9 and Δaro10 deletants in lab strain BY4743 vs. wine strain Zymaflore F15, and F15 double- and triple-aro deletants vs. single-aro deletants, using headspace-solid phase microextraction coupled with gas chromatog.-mass spectrometry. Deletion of two or more aro genes increased growth lag phase, with the greatest delay exhibited by F15 Δaro8 Δaro9. The single Δaro8 deletion decreased methionol by 44% in BY4743 and 92% in F15, while the Δaro9 deletion increased methionol by 46% in F15 but not BY4743. Single deletion of Δaro10 had no effect on methionol. Unexpectedly, F15 Δaro8 Δaro9 and F15 Δaro8 Δaro9 Δaro10 produced more methionol than F15 Δaro8. In the absence of Aro8p and Aro9p, other transaminases may compensate or an alternative pathway may convert methanethiol to methionol. Our results confirm that Ehrlich pathway genes differ greatly between lab and wine yeast strains, impacting downstream products such as methionol.

FEMS Yeast Research published new progress about Cell enlargement. 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

Wang, Haili published the artcileCharacterization of key odor-active compounds in thermal reaction beef flavoring by SGCxGC-O-MS, AEDA, DHDA, OAV and quantitative measurements, Computed Properties of 505-10-2, the main research area is furanthiol methylbutanal beef flavoring extraction mass spectrometry gas chromatog.

Thermal reaction beef flavoring is a kind of food additive. In this study, three extraction methods of dynamic headspace sampling (DHS), solid phase micro-extraction (SPME) and liquid-liquid extraction (LLE) combined with switchable two-dimensional gas chromatog.-olfactometry-mass spectrometry (SGCxGC-O-MS) were employed to characterize volatile compounds in thermal reaction beef flavoring. The odor characteristics of thermal reaction beef flavors were identified by sensory evaluation, aroma extraction dilution anal. (AEDA), dynamic headspace dilution anal. (DHDA), odor activity value (OAV) and quant. measurements. A total of 231 volatile odor compounds were identified by the three extraction methods, which including 15 aldehydes, 41 ketones, 29 alcs., 27 esters, 13 furans, 20 pyrazines, 9 sulfur-containing compounds, 18 thiophenes and thiazoles, 19 acids and 40 other compounds Ninety-eight compounds had odor activity, and 22 odor-active compounds were quant. analyzed. 2-Methyl-3-furanthiol (meaty) and bis(2-methyl-3-furanyl) disulfide (onion) had the higher FD and OAV, 3-methylbutanal (chocolate) was first identified as the key odor-active compound in thermal reaction beef flavoring, Me furfuryl disulfide (meaty), 2-ethyl-3,5-dimethylpyrazine (roasted nuts), 2,3-butanedione (caramel), linalool (floral), furfural (baked bread), 2-furfurylthiol (sulfury) and other compounds were also identified as the key aroma components in thermal reaction beef flavoring. The results showed that SPME and DHS were more suitable than LLE for the separation and extraction of volatile odor compounds in thermal reaction beef flavoring, and there were some masking and synergistic effects between odor-active compounds

Journal of Food Composition and Analysis published new progress about Beef (flavoring). 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

Li, Xinzhi published the artcileEffect of co-fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components, Product Details of C4H10OS, the main research area is fermentation Candida Lactococcus cremoris hydrolyzate pork.

Summary : In this study, the effect of co-fermentation and sequential fermentation with a typical halophilic soy sauce yeast Candida versatilis and a non-halophilic dairy bacterium Lactococcus lactis subsp. cremoris in pork hydrolyzates was explored for the first time with regard to their viability, physicochem. changes and volatile compound production It was observed that the growth of C. versatilis was suppressed (only 0.6 – 1.5 log CFU mL-1 increase), while L. lactis subsp. cremoris was stimulated (total cell counts exceeded 9.0 log CFU mL-1) in mixed-cultures relative to the resp. monocultures. There were no significant differences between co-inoculation and sequential inoculation regarding glucose consumption, organic acid production and free amino acids utilization. Some distinct volatile compounds such as methionol, 6-methyl-5-hepten-2-one and gamma-nonalactone were found in both co-inoculated and sequentially inoculated samples, with slightly different concentrations These results suggest that the mixed-inoculation of C. versatilis and L. lactis have a pos. impact on the volatile compounds formation in pork hydrolyzates.

International Journal of Food Science and Technology published new progress about Bacillus cremoris. 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

Ding, Anzi published the artcileEffect of fatty acids on the flavor formation of fish sauce, Quality Control of 505-10-2, the main research area is Culter Carassius Ictalurus fatty acids flavor sauce.

An appropriate fish model helps track changes of lipid and fatty acid during fermentation Here we selected three freshwater fish (Culter alburnus, Carassius auratus and Ietalurus Punetaus) as the fermentative materials of fish sauce due to their significantly different contents of lipid and unsaturated fatty acid. The electronic nose showed that the flavor profiles of sauce samples prepared with different fish were dramatically different. A total of 71 volatile compounds of fish sauce were detected by solid-phase microextraction-gas chromatog.-mass spectrometry (SPME-GC/MS). Then nine key flavor compounds, including 3-methylbutanal, 3-methyl-1-butanol, 3-(methylthio)propanal, 1-octen-3-ol, phenylacetaldehyde, nonanal, di-Me trisulfide, decanal and hexanol, were screened based on odor activity values. According to correlation anal. between fatty acid profiles and fish sauce aroma, possible pathways of oleic acid (C18:1) and linoleic acid (C18:2) oxidation were suggested: oleic acid undergone the auto-oxidation to mainly form 10- hydroperoxide and 11- hydroperoxide, and (or) secondary form 8-hydroperoxide, then converted to nonanal, octanal and decanal; linoleic acid undergone the enzymic oxidation to form 10-L(S)-hydroperoxy-cis-9, trans-11-octadecadieuoic acid, then converted to 1-octen-3-ol.

LWT–Food Science and Technology published new progress about Carassius auratus. 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

Zhang, Lijie published the artcileEffects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation, Related Products of alcohols-buliding-blocks, the main research area is Tetragenococcus Candida soy sauce fermentation umami taste; Candida versatilis; Tetragenococcus halophilus; aroma-active; soy sauce; umami-taste compounds.

BACKGROUND : Soy sauce is a well-known condiment worldwide. High salt soy sauce usually has the better quality (aroma and taste) than low salt. Tetragenococcus halophilus and Candida versatilis are important starters for soy sauce fermentation It is of urgent need to explore what the effect of these two strains on the aroma- and taste-attributes of soy sauce to achieve high quality fermentation with low salt. RESULTS : In this study, aroma-active and taste compounds in soy sauce were reviewed and listed. Then, soy sauce fermentation inoculated with different combinations of T. halophilus (at different inoculated time) and C. versatilis were completed. Aroma-active and taste compounds in different samples were quantified. Multivariate anal. was used to analyze these data. The aroma-active compounds which were highly related to the inoculation of T. halophilus and C. versatilis were found. Meanwhile, the addition time of T. halophilus could also be highly related to the production of aroma-active compounds More importantly, T. halophilus was highly correlated with the production of umami-taste compounds in soy sauce, including aspartic acid, glutamic acid, alanine and N-succinyl-glutamic acid. CONCLUSION : These results will provide a better understanding of the effects of T. halophilus and C. versatilis on the formation of significant aroma-active and umami-taste constituents in soy sauce. Furthermore, it will be helpful to realize fermentative control of soy sauce with high quality at low salt.

Journal of the Science of Food and Agriculture published new progress about Candida versatilis. 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

Xu, Lei published the artcileEffects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes), Quality Control of 505-10-2, the main research area is Lentinula drying ketone aldehyde; Formaldehyde; High-temperature pre-drying; Shiitake mushroom.

We investigated the relationship between the pre-drying temperature and overall quality of dried shiitake mushrooms (Lentinula edodes). Results showed that high-temperature pre-drying significantly increased the rehydration ratio and hardness of dried shiitake mushrooms, but decreased the degree of shrinkage, degree of browning, and formaldehyde content. The levels of enzyme activity were high throughout the pre-drying process and benefitted the formation of flavoured substances. Furthermore, high-temperatures pre-drying also resulted in a higher content of sulfur compounds These results indicated that the pre-drying processing had significant impacts on the overall quality of dried shiitake mushrooms. This may pave the way for increasing the economic value of dried shiitake mushrooms.

Food Chemistry published new progress about Air drying process. 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