1 Brewing + Distilling Center Beer Ester List

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1 Brewing + Distilling Center Beer Ester List

Brewing + Distilling Center Beer Ester List Ester name Formula Odor or occurrence Allyl hexanoate pineapple Benzyl acetate pear, strawberry, jasmine Bornyl acetate pine Butyl acetate apple, honey Butyl butyrate pineapple Butyl propanoate pear drops Ethyl acetate nail polish remover, model paint, model airplane glue Ethyl benzoate sweet, wintergreen, fruity, medicinal, cherry, grape Ethyl butyrate banana, pineapple, strawberry 1 Ethyl hexanoate pineapple, waxy-green banana Ethyl cinnamate cinnamon Ethyl formate lemon, rum, strawberry Ethyl heptanoate apricot, cherry, grape, raspberry Ethyl isovalerate apple Ethyl lactate butter, cream Ethyl nonanoate grape Ethyl pentanoate apple Geranyl acetate geranium Geranyl butyrate cherry Geranyl pentanoate apple Isobutyl acetate cherry, raspberry, strawberry 2 Isobutyl formate raspberry Isoamyl acetate pear, banana (flavoring in Pear drops) Isopropyl acetate fruity Linalyl acetate lavender, sage Linalyl butyrate peach Linalyl formate apple, peach Methyl acetate glue Methyl anthranilate grape, jasmine Methyl benzoate fruity, ylang ylang, feijoa Methyl butyrate (methyl pineapple, apple, strawberry butanoate) 3 Methyl cinnamate strawberry Methyl pentanoate (methyl flowery valerate) Methyl phenylacetate honey Methyl salicylate (oil of Modern root wintergreen) beer, wintergreen, Germolene and Ralgex ointments (UK) Nonyl caprylate orange Octyl acetate fruity-orange Octyl butyrate parsnip Amyl acetate (pentyl apple, banana acetate) Pentyl butyrate (amyl apricot, pear, pineapple butyrate) Pentyl hexanoate (amyl apple, pineapple caproate) Pentyl pentanoate (amyl apple valerate) 4 Propyl acetate pear Propyl hexanoate blackberry, pineapple, cheese, wine Propyl isobutyrate rum Terpenyl butyrate cherry 5 .

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Retention Indices for Frequently Reported Compounds of Plant Essential Oils
Retention Indices for Frequently Reported Compounds of Plant Essential Oils V. I. Babushok,a) P. J. Linstrom, and I. G. Zenkevichb) National Institute of Standards and Technology, Gaithersburg, Maryland 20899, USA (Received 1 August 2011; accepted 27 September 2011; published online 29 November 2011) Gas chromatographic retention indices were evaluated for 505 frequently reported plant essential oil components using a large retention index database. Retention data are presented for three types of commonly used stationary phases: dimethyl silicone (nonpolar), dimethyl sili- cone with 5% phenyl groups (slightly polar), and polyethylene glycol (polar) stationary phases. The evaluations are based on the treatment of multiple measurements with the number of data records ranging from about 5 to 800 per compound. Data analysis was limited to temperature programmed conditions. The data reported include the average and median values of retention index with standard deviations and confidence intervals. VC 2011 by the U.S. Secretary of Commerce on behalf of the United States. All rights reserved. [doi:10.1063/1.3653552] Key words: essential oils; gas chromatography; Kova´ts indices; linear indices; retention indices; identification; flavor; olfaction. CONTENTS 1. Introduction The practical applications of plant essential oils are very 1. Introduction................................ 1 diverse. They are used for the production of food, drugs, per- fumes, aromatherapy, and many other applications.1–4 The 2. Retention Indices ........................... 2 need for identification of essential oil components ranges 3. Retention Data Presentation and Discussion . 2 from product quality control to basic research. The identifi- 4. Summary.................................. 45 cation of unknown compounds remains a complex problem, in spite of great progress made in analytical techniques over 5.
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N I W O 2011/152886
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date / n / i 8 December 2011 (08.12.2011) W O 2011/152886 A 2 (51) International Patent Classification: AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, A61L 9/01 (2006.01) A61K 31/23 (2006.01) CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, A61K 31/221 (2006.01) A61Q 15/00 (2006.01) DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, A61K 31/22 (2006.01) A61Q 13/00 (2006.01) HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, (21) International Application Number: ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, PCT/US201 1/022697 NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, (22) International Filing Date: SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, 27 January 201 1 (27.01 .201 1) TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (25) Filing Language: English (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (26) Publication Language: English GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, (30) Priority Data: ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, 61/35 1,435 4 June 2010 (04.06.2010) US TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, ΓΓ 12/974,7 16 2 1 December 2010 (21 .12.2010) US EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, , LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, (71) Applicant (for all designated States except US): SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, ROBERTET, INC.
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Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness
Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level, in Different Cultivars and During Eating Thesis Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Gulsah Ozcan Graduate Program in Food Science and Technology The Ohio State University 2010 Thesis Committee: Sheryl Ann Barringer, Adviser W. James Harper John Litchfield 1 Copyright by Gülşah Özcan 2010 ii ABSTRACT Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube mass spectrometry (SIFT-MS). The concentration of (Z)-3-hexenal and (E)-2-hexenal increased immediately after blending and gradually decreased over time while hexanal concentration increased for at least 5 min in ground strawberries. The formation of hexanal was slower than the formation of (Z)-3-hexenal and (E)-2-hexenal in the headspace of pureed strawberries. The concentration of LOX aldehydes and esters significantly increased during refrigerated storage. Damaging strawberries increased the concentration of LOX aldehydes but did not significantly affect the concentration of esters. The concentrations of many of the esters were strongly correlated to their corresponded acids and/or aldehydes. The concentration of LOX generated aldehydes decreased during ripening, while fruity esters increased. Different varieties had different aroma profiles and esters were the greatest percentage of the volatiles. The aroma release of some of the LOX derived aldehydes in the mouthspace in whole strawberries compared to chopped strawberries showed that these volatiles are formed in the mouth during chewing.
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Isobutyl Acetate Acetic Acid Isobutyl Ester Acetic Acid 2-Methylpropyl Ester 2-Methyl-1-Propyl Acetate
Product Information Isobutyl Acetate Acetic Acid Isobutyl Ester Acetic Acid 2-Methylpropyl Ester 2-Methyl-1-Propyl Acetate (CH3)2CHCH2OC(O)CH3 Description Physical properties Isobutyl acetate is a colorless solvent Molecular Weight 116.16 with medium volatility and a characteristic fruity ester odor. It has Relative Evaporation Rate nBuAc=1 1.7 good solvency characteristics for ° polymers, resins, oils and cellulose Vapor Pressure at 20 C, mmHg 15 nitrate and is miscible with all Density at 20°C lb/gal 7.26 common organic solvents. ° Specific Gravity at 20/20 C 0.873 ° Viscosity at 20 C cP 0.7 Surface Tension (dynes/cm at 20°C) 23.4 ° (dynes/cm at 25 C) - Hansen Solubility Parameters Total 8.2 Non-Polar 7.4 Polar 1.8 Hydrogen Bonding 3.1 ° Boiling Point, C at 760mm Hg 118.0 Solubility at 20°C %Wt In Water 0.66 %Wt Water in 1.1 ° Closed Cup Flash Point F62 † SARA 313 (see note 1 )N †† Hazardous Air Pollutant (see note 2 )N † Note 1: Superfund Amendments and Reauthorization Act of 1986 (SARA) Title III Section 313 †† Note 2: Hazardous Air Pollutants listed under Title III of the Clean Air Act Classification/Registry Numbers CAS Number 110-19-0 EINECS 203-745-1 (Please see second page) DOW RESTRICTED - For internal use only*Trademark of The Dow Chemical Company Isobutyl Acetate Acetic Acid Isobutyl Ester Acetic Acid 2-Methylprpoyl Ester 2-Methyl-1-Propyl Acetate Features • Miscible with all common organic solvents (alcohols, ketones, aldehydes, glycols, ethers, glycol ethers) • Readily thinned with aromatic and aliphatic hydrocarbons • Limited
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Fermentation and Ester Taints
Fermentation and Ester Taints Anita Oberholster Introduction: Aroma Compounds • Grape‐derived –provide varietal distinction • Yeast and fermentation‐derived – Esters – Higher alcohols – Carbonyls – Volatile acids – Volatile phenols – Sulfur compounds What is and Esters? • Volatile molecule • Characteristic fruity and floral aromas • Esters are formed when an alcohol and acid react with each other • Few esters formed in grapes • Esters in wine ‐ two origins: – Enzymatic esterification during fermentation – Chemical esterification during long‐term storage Ester Formation • Esters can by formed enzymatically by both the plant and microbes • Microbes – Yeast (Non‐Saccharomyces and Saccharomyces yeast) – Lactic acid bacteria – Acetic acid bacteria • But mainly produced by yeast (through lipid and acetyl‐CoA metabolism) Ester Formation Alcohol function Keto acid‐Coenzyme A Ester Ester Classes • Two main groups – Ethyl esters – Acetate esters • Ethyl esters = EtOH + acid • Acetate esters = acetate (derivative of acetic acid) + EtOH or complex alcohol from amino acid metabolism Ester Classes • Acetate esters – Ethyl acetate (solvent‐like aroma) – Isoamyl acetate (banana aroma) – Isobutyl acetate (fruit aroma) – Phenyl ethyl acetate (roses, honey) • Ethyl esters – Ethyl hexanoate (aniseed, apple‐like) – Ethyl octanoate (sour apple aroma) Acetate Ester Formation • 2 Main factors influence acetate ester formation – Concentration of two substrates acetyl‐CoA and fusel alcohol – Activity of enzyme responsible for formation and break down reactions • Enzyme activity influenced by fermentation variables – Yeast – Composition of fermentation medium – Fermentation conditions Acetate/Ethyl Ester Formation – Fermentation composition and conditions • Total sugar content and optimal N2 amount pos. influence • Amount of unsaturated fatty acids and O2 neg. influence • Ethyl ester formation – 1 Main factor • Conc. of precursors – Enzyme activity smaller role • Higher fermentation temp formation • C and N increase small effect Saerens et al.
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Isopropyl Acetate Iac
ISOPROPYL ACETATE IAC CAUTIONARY RESPONSE INFORMATION 4. FIRE HAZARDS 7. SHIPPING INFORMATION 4.1 Flash Point: 60°F O.C. 37°F C.C. 7.1 Grades of Purity: 95-99+% Common Synonyms Watery liquid Colorless Pleasant fruity 4.2 Flammable Limits in Air: 1.8%-8.0% 7.2 Storage Temperature: Ambient Acetic acid, isopropyl ester odor 4.3 Fire Extinguishing Agents: Alcohol foam, 2-Propyl acetate 7.3 Inert Atmosphere: No requirement dry chemical, carbon dioxide 7.4 Venting: Open (flame arrester) or pressure- Floats and mixes slowly with water. Flammable, irritating vapor is 4.4 Fire Extinguishing Agents Not to Be vacuum produced. Used: Not pertinent 7.5 IMO Pollution Category: Currently not available 4.5 Special Hazards of Combustion Keep people away. Products: Not pertinent 7.6 Ship Type: Currently not available Shut off ignition sources and call fire department. 4.6 Behavior in Fire: Not pertinent 7.7 Barge Hull Type: Currently not available Stay upwind and use water spray to ``knock down'' vapor. Avoid contact with liquid and vapor. 4.7 Auto Ignition Temperature: 860°F Notify local health and pollution control agencies. 4.8 Electrical Hazards: Not pertinent 8. HAZARD CLASSIFICATIONS Protect water intakes. 4.9 Burning Rate: Currently not available 8.1 49 CFR Category: Flammable liquid 4.10 Adiabatic Flame Temperature: Currently 8.2 49 CFR Class: 3 FLAMMABLE. not available Fire Flashback along vapor trail may occur. 8.3 49 CFR Package Group: Not listed. 4.11 Stoichometric Air to Fuel Ratio: 30.9 Vapor may explode if ignited in an enclosed area.
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Isoamyl Acetate
SUMMARY OF DATA FOR CHEMICAL SELECTION Isoamyl Acetate CAS No. 123-92-2 Prepared for NTP by Technical Resources International, Inc Prepared on 11/94 Under NCI Contract No. N01-CP-56019 Table of Contents I. Chemical Identification II. Exposure Information Table 1. Levels of isoamyl acetate reported in foods III. Evidence for Possible Carcinogenic Activity Appendix A: Structural Analogs of Isoamyl Acetate IV. References SUMMARY OF DATA FOR CHEMICAL SELECTION CHEMICAL IDENTIFICATION CAS Registry No.: 123-92-2 Chem. Abstr. Name: 1-Butanol, 3-methyl-, acetate Synonyms: Acetic acid 3-methylbutyl ester; acetic acid, isopentyl ester; AI3-00576; banana oil; isoamyl ethanoate; isopentyl acetate; isopentyl alcohol, acetate; pear oil; 3-methyl-1-butanol acetate; 3-methyl-1-butyl acetate; 3-methylbutyl acetate; 3-methylbutyl ethanoate; i-amyl acetate Structure: Molecular Formula and Molecular Weight: C7H14O2 Mol. Wt.: 130.18 Chemical and Physical Properties: Description: Colorless, flammable liquid with a banana-like odor (ACGIH, 1993). Boiling Point: 142°C (Lide, 1993) Melting Point: -78.5°C (Mark, et al, 1984; Lide, 1993) Solubility: Soluble in water (2000 mg/L at 25°C) (Howard, 1990); soluble in ethanol, diethyl ether, and acetone (Lide, 1993). Vapor 4.5 mm Hg at 20°C (Howard, 1990) Pressure: Refractive 1.4003 (Lide, 1993) Index: Flash Point: closed cup, 33°C; open cup, 38°:C (Budavari, 1989) Density: 0.876 (Lewis, 1993) Reactivity: Thermal decomposition of isoamyl acetate may produce acrid fumes. Contact with strong oxidizing agents, strong acids, and alkaline materials should be avoided (Haarmann & Reimer Corp., 1994). Hazardous decomposition products of isoamyl acetate include CO and CO2 (AESAR/Alfa, 1994) Log 2.13 (Howard, 1990) P(octanol/water partition coefficient): Technical Isoamyl acetate is commercially available as both a natural and synthetic product with a purity Products and range of 95-99+%.
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Differences in Volatile Ester Composition Between Fragaria Ananassa and F
Scientia Horticulturae 150 (2013) 47–53 Contents lists available at SciVerse ScienceDirect Scientia Horticulturae journa l homepage: www.elsevier.com/locate/scihorti × Differences in volatile ester composition between Fragaria ananassa and F. ଝ vesca and implications for strawberry aroma patterns a,b b c b a,∗ Jing Dong , Yuntao Zhang , Xiaowei Tang , Wanmei Jin , Zhenhai Han a Institute for Horticultural Plants, College of Agronomy and Biotechnology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, PR China b Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, No. 12 Ruiwangfen, Xiangshan, Haidian District, Beijing 100093, PR China c Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Banjin, Haidian District, Beijing 100097, PR China a r t i c l e i n f o a b s t r a c t Article history: Esters are a very important component of strawberry (Fragaria sp.) aroma. In this study, fruit volatiles Received 8 April 2012 were isolated by solid-phase microextraction and analyzed by gas chromatography–mass spectrometry Received in revised form 1 November 2012 (SPME/GC–MS). It was found that F. × ananassa had more esters than F. vesca, but there was no signiﬁcant Accepted 1 November 2012 difference in average relative content of esters. Twenty ﬁve esters were selected as predominant esters, 16 of which were prevalent in F. × ananassa and another 16 in F. vesca. Among them, hexyl acetate, Keywords: octyl acetate, ethyl butyrate, ethyl hexanoate, ethyl octanoate, methyl decanoate, and ethyl decanoate Volatile ester composition were found in both F.
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Estimation of Hydrolysis Rate Constants of Carboxylic Acid Ester and Phosphate Ester Compounds in Aqueous Systems from Molecular Structure by SPARC
Estimation of Hydrolysis Rate Constants of Carboxylic Acid Ester and Phosphate Ester Compounds in Aqueous Systems from Molecular Structure by SPARC R E S E A R C H A N D D E V E L O P M E N T EPA/600/R-06/105 September 2006 Estimation of Hydrolysis Rate Constants of Carboxylic Acid Ester and Phosphate Ester Compounds in Aqueous Systems from Molecular Structure by SPARC By S. H. Hilal Ecosystems Research Division National Exposure Research Laboratory Athens, Georgia U.S. Environmental Protection Agency Office of Research and Development Washington, DC 20460 NOTICE The information in this document has been funded by the United States Environmental Protection Agency. It has been subjected to the Agency's peer and administrative review, and has been approved for publication. Mention of trade names of commercial products does not constitute endorsement or recommendation for use. ii ABSTRACT SPARC (SPARC Performs Automated Reasoning in Chemistry) chemical reactivity models were extended to calculate hydrolysis rate constants for carboxylic acid ester and phosphate ester compounds in aqueous non- aqueous and systems strictly from molecular structure. The energy differences between the initial state and the transition state for a molecule of interest are factored into internal and external mechanistic perturbation components. The internal perturbations quantify the interactions of the appended perturber (P) with the reaction center (C). These internal perturbations are factored into SPARC’s mechanistic components of electrostatic and resonance effects. External perturbations quantify the solute-solvent interactions (solvation energy) and are factored into H-bonding, field stabilization and steric effects. These models have been tested using 1471 reliable measured base, acid and general base-catalyzed carboxylic acid ester hydrolysis rate constants in water and in mixed solvent systems at different temperatures.
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Expanding the Modular Ester Fermentative Pathways for Combinatorial Biosynthesis of Esters from Volatile Organic Acids
ARTICLE Expanding the Modular Ester Fermentative Pathways for Combinatorial Biosynthesis of Esters From Volatile Organic Acids Donovan S. Layton,1,2 Cong T. Trinh1,2,3 1 Department of Chemical and Biomolecular Engineering, University of Tennessee, Knoxville, Tennessee 2 BioEnergy Science Center (BESC), Oak Ridge National Laboratory, Oak Ridge, Tennessee 3 Bredesen Center for Interdisciplinary Research and Graduate Education, University of Tennessee, Knoxville, Tennessee; telephone: þ865-974-8121; fax: 865-974-7076; e-mail: [email protected] Biotechnol. Bioeng. 2016;113: 1764–1776. ABSTRACT: Volatile organic acids are byproducts of fermentative ß 2016 Wiley Periodicals, Inc. metabolism, for example, anaerobic digestion of lignocellulosic KEYWORDS: modular chassis cell; carboxylate; ester; acyl acetate; biomass or organic wastes, and are often times undesired inhibiting acyl acylate; ester fermentative pathway cell growth and reducing directed formation of the desired products. Here, we devised a general framework for upgrading these volatile organic acids to high-value esters that can be used as ﬂavors, fragrances, solvents, and biofuels. This framework employs the acid-to-ester modules, consisting of an AAT (alcohol Introduction acyltransferase) plus ACT (acyl CoA transferase) submodule and an alcohol submodule, for co-fermentation of sugars and organic Harnessing renewable or waste feedstocks (e.g., switchgrass, corn acids to acyl CoAs and alcohols to form a combinatorial library of stover, agricultural residue, or municipal solid waste)
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Untitled Spreadsheet
Most of these ingredients are commonly used in foods and R.J. Reynolds List of Cigarette beverages, or permitted for use in foods by the U.S. Food and Ingredients 2019* Drug Administration (FDA), or have been given the status * Highlighted yellow = flavor/aroma (almost all the items in this “Generally Recognized as Safe in Foods” (GRAS) by FDA or ingredient list have to do with flavor or aroma. A few have been other recognized expert committee, organization or regulatory highlighted to give an example) body. Ingredient Description Ingredient Description Acetanisole is an aromatic chemical Immortelle (Absolute and Extract) aromatic - warm sweet compound with an aroma caramel hay fruity honey described as sweet, fruity, nutty, tobacco and similar to vanilla. Acetic Acid flavoring agent with a flavor profile of Invert Sugar sweetner Acid, Fruit, Pungent, Sour, Vinegar Acetoin is one of the compounds that Ionone, Beta- Odor Description: Floral, gives butter its characteristic Orris, Fruity, Berry, flavor. Woody. Acetophenone an ingredient in fragrances that Isoamyl Acetate flavoring agent described resemble almond, cherry, as tasting like banana honeysuckle, jasmine, and strawberry. Acetylpyrazine has a role as a flavouring agent. t Isoamyl Benzoate fruity odor has been identified as one of the volatile flavor constituents in popcorn, bread crust, vinegar, and potato snacks. Acetylpyridine, 2- flavoring agent with a flavor Isoamyl Butyrate flavoring agent used to profile of popcorn and roasted make fruit juice flavors nuts. Acetylpyridine,
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