Influence of Odorant Receptor Repertoire on Odor Perception in Humans and Fruit Flies
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
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. -
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. -
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+%. -
Butyl Acetate Safety Data Sheet Sipchem Chemicals Company
Butyl Acetate Safety Data Sheet Sipchem Chemicals Company SCC Sipchem Chemicals Company Safety Data Sheet According to Regulation (EC) No. 1272/2008, Regulation (EC) 1907/2006 1. Identification of the substance/mixture and of the responsible company 1.1. Product Identifier: Butyl Acetate (C6H12O2) BUTYL ACETATE; BUTYL ETHANOATE; 1-BUTYL ACETATE; ACETIC ACID N-BUTYL ESTER; ACETIC ACID, BUTYL ESTER; 1-ACETOXYBUTANE; UN 1123; C6H12O2 1.2. Relevant identified uses of the substance or mixture and uses advised against: Identified uses: Industrial solvent, solvent for coatings, films, perfumes and synthetic flavoring agents, extraction solvent for various products and laboratory procedures. 1.3. Details of the supplier of the safety data sheet: Sipchem Chemicals Company (SCC) PO Box 12021 Post Coe 31961 Jubail Industrial City Kingdom of Saudi Arabia Website: www.sipchem.com/en/affiliates.htm 1.4. Emergency telephone number: 00966-359 9985 (24 hours) 2. Hazards Identification Butyl Acetate CAS 123-86-4 Purity: >99.0% Trace Impurities: Butanol 2.1. Classification of the substance or mixture: Classification of Labeling in accordance with the CLP Regulations: Classification Labeling N International Hazard Class and Hazard statement Pictogram Hazard Suppl. Hazard Specific o Index No Chemical EC No CAS No Category Code(s) Code(s) Signal Statement statement Conc. Limits, t Identification Word Code(s) Code(s) M-factors e Code(s) s 607-025- R:10-66-67 GHS02 H225 123-86-4 Flam. Liq. 3 00-1 Butyl Acetate 204-658-1 GHS07 H319 #EUH066 100 STOT SE 3 H336 Classification according to Regulation 1272/2008/EC (CLP) Basis for Classification This substance is classified based on Directive 1272/2008/EC and its amendments (CLP Regulation,GHS) BUTYL ACETATE (123-86-4) SAFETY DATA SHEET according to Regulation (EC) No. -
Dc349fr3501 A3 1/12
DC349FR3501_A3 Safety Data Sheet DEVTHANE 349 LOW HAP ARMAG WHITE PTA Bulk Sales Reference No.: DC349FR3501 SDS Revision Date: 02/11/2019 SDS Revision Number: A3-7 1. Identification of the preparation and company 1.1. Product identifier Product Identity DEVTHANE 349 LOW HAP ARMAG WHITE PTA Bulk Sales Reference No. DC349FR3501 1.2. Relevant identified uses of the substance or mixture and uses advised against Intended Use See Technical Data Sheet. 1.3. Details of the supplier of the safety data sheet Company Name International Paint LLC Manufacturer: Akzo Nobel Coatings International Paint 6001 Antoine Drive Houston, Texas 77091 Emergency CHEMTREC (800) 424-9300 International Paint (713) 682-1711 Poison Control Center (800) 854-6813 Customer Service International Paint (800) 589-1267 Fax No. (800) 631-7481 2. Hazard identification of the product 2.1. Classification of the substance or mixture Flam. Liq. 3;H226 Flammable liquid and vapor. Skin Sens. 1;H317 May cause an allergic skin reaction. Aquatic Chronic 3;H412 Harmful to aquatic life with long lasting effects. 2.2. Label elements Using the Toxicity Data listed in section 11 & 12 the product is labelled as follows. Warning. H226 Flammable liquid and vapor. H317 May cause an allergic skin reaction. H412 Harmful to aquatic life with long lasting effects. P210 Keep away from heat / sparks / open flames / hot surfaces - No smoking. P235 Keep cool. P240 Ground / bond container and receiving equipment. 1/12 DC349FR3501_A3 P241 Use explosion-proof electrical / ventilating / light / equipment. P242 Use only non-sparking tools. P243 Take precautionary measures against static discharge. P261 Avoid breathing dust / fume / gas / mist / vapors / spray. -
N-Propyl Acetate Technical Data Sheet
Technical Data Sheet Product Name n-Propyl Acetate Synonyms Acetic Acid, n-propyl Ester Chemical Formula CH3COOC3H7 Product Description N-propyl acetate is a colorless, volatile solvent with an odor similar to acetone. It has good solvency power for many natural and synthetic resins. It is miscible with many organic solvents. Applications • Coatings • Wood lacquers • Aerosol sprays • Nail care • Cosmetic / personal care solvent • Fragrance solvent • Process solvent • Printing inks (especially flexographic and special screen) Typical Physical Properties Property Value Molecular Weight (g/mol) 102.13 Boiling Point @ 760 mmHg, 1.01 ar 101.5 °C (214.7 °F) Flash Point (Setaflash Closed Cup) 11.8 °C (53.24°F) Freezing Point -93 °C (-135.4°F) Vapor pressure@ 25°C — extrapolated 25 mmHg 4.79 Kpa Specific gravity (20/20°C) 0.888 Liquid Density @ 20°C 0.89 g/cm3 Vapor Density (air = 1) 3.5 Viscosity (cP or mPa•s @ 20°C) 0.6 Surface tension (dynes/cm or mN/m @ 20°C) 24.4 Specific heat (J/g/°C @ 25°C) No test data available Heat of vaporization (J/g) at normal boiling No test data available point Net heat of combustion (kJ/g) — predicted @ No test data available 25°C Autoignition temperature 380 °C (716 °F) Evaporation rate (n-butyl acetate = 1.0) 2.75 Solubility, g/L or % @ 20°C Solvent in water 2% Water in solvent 2.6% Hansen solubility parameters (J/cm³)1/2 _Total 8.6 _Non-Polar 7.5 _Polar 2.1 Form No. 327-00024-0812 Page 1 of 3 ®™Trademark of The Dow Chemical Company (“Dow”) or an affiliated company of Dow _Hydrogen bonding 3.7 Partition Coefficient, n-octanol/water 1.4 (log Pow) Flammable limits (vol.% in air) Lower 1.7 Upper 8.0 Typical Physical Properties: This data provided for those properties are typical values, and should not be construed as sales specifications. -
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. -
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) -
Analysis of Strawberry Volatiles in Different Hydrocolloids and Different
Analysis of strawberry volatiles in different hydrocolloids and different conditions using Selected Ion Flow Tube – Mass Spectrometry THESIS Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of the Ohio State University By Yachen Zhang Graduate Program in Food Science and Technology The Ohio State University 2016 Master's Examination Committee: Dr. Sheryl Barringer, Advisor Dr. Dennis Heldman Dr. Christopher Simons © Copyright by Yachen Zhang 2016 i ABSTRACT Hydrocolloids and additives in gummy candies bind flavors, thus it is important to know how these additives affect flavor release. Selected Ion Flow Tube- Mass Spectrometry (SIFT-MS) was used to perform static headspace and mouthspace tests. The release of strawberry flavor in different hydrocolloids (gelatin, pectin, and starch) and conditions were analyzed. The factors that were considered were the type of hydrocolloid (gelatin, pectin, and starch), the concentration of the pectin (0, 2, 3, 5 g), sugar content (0, 55, 64, 74g), and acidity (pH 3.86, 3.65, 3.55, 3.47). Volatile release into the headspace of the samples containing no hydrocolloids was significantly higher than samples that contained hydrocolloids. The type of hydrocolloid significantly affected volatile compound concentration released into the headspace. Volatile levels in pectin and starch were lower than when no hydrocolloid was present, but they were not significant different with each other. Gelatin had the lowest volatile concentrations released into the headspace for most compounds. Increasing pectin decreased volatiles release compared to no hydrocolloids present. When the pectin content was further increased from 2g to 5g, most of volatiles had no significant difference. -
Comprehensive Characterization of Toxicity of Fermentative Metabolites on Microbial Growth Brandon Wilbanks1 and Cong T
Wilbanks and Trinh Biotechnol Biofuels (2017) 10:262 DOI 10.1186/s13068-017-0952-4 Biotechnology for Biofuels RESEARCH Open Access Comprehensive characterization of toxicity of fermentative metabolites on microbial growth Brandon Wilbanks1 and Cong T. Trinh1,2* Abstract Background: Volatile carboxylic acids, alcohols, and esters are natural fermentative products, typically derived from anaerobic digestion. These metabolites have important functional roles to regulate cellular metabolisms and broad use as food supplements, favors and fragrances, solvents, and fuels. Comprehensive characterization of toxic efects of these metabolites on microbial growth under similar conditions is very limited. Results: We characterized a comprehensive list of thirty-two short-chain carboxylic acids, alcohols, and esters on microbial growth of Escherichia coli MG1655 under anaerobic conditions. We analyzed toxic efects of these metabo- lites on E. coli health, quantifed by growth rate and cell mass, as a function of metabolite types, concentrations, and physiochemical properties including carbon number, chemical functional group, chain branching feature, energy density, total surface area, and hydrophobicity. Strain characterization revealed that these metabolites exert distinct toxic efects on E. coli health. We found that higher concentrations and/or carbon numbers of metabolites cause more severe growth inhibition. For the same carbon numbers and metabolite concentrations, we discovered that branched chain metabolites are less toxic than the linear chain ones. Remarkably, shorter alkyl esters (e.g., ethyl butyrate) appear less toxic than longer alkyl esters (e.g., butyl acetate). Regardless of metabolites, hydrophobicity of a metabolite, gov- erned by its physiochemical properties, strongly correlates with the metabolite’s toxic efect on E. coli health. -
BLUE BOOK 1 Methyl Acetate CIR EXPERT PANEL MEETING
BLUE BOOK 1 Methyl Acetate CIR EXPERT PANEL MEETING AUGUST 30-31, 2010 Memorandum To: CIR Expert Panel Members and Liaisons From: Bart Heldreth Ph.D., Chemist Date: July 30, 2010 Subject: Draft Final Report of Methyl Acetate, Simple Alkyl Acetate Esters, Acetic Acid and its Salts as used in Cosmetics . This review includes Methyl Acetate and the following acetate esters, relevant metabolites and acetate salts: Propyl Acetate, Isopropyl Acetate, t-Butyl Acetate, Isobutyl Acetate, Butoxyethyl Acetate, Nonyl Acetate, Myristyl Acetate, Cetyl Acetate, Stearyl Acetate, Isostearyl Acetate, Acetic Acid, Sodium Acetate, Potassium Acetate, Magnesium Acetate, Calcium Acetate, Zinc Acetate, Propyl Alcohol, and Isopropyl Alcohol. At the June 2010 meeting, the Panel reviewed information submitted in response to an insufficient data announcement for HRIPT data for Cetyl Acetate at the highest concentration of use (lipstick). On reviewing the data in the report, evaluating the newly available unpublished studies and assessing the newly added ingredients, the Panel determined that the data are now sufficient, and issued a Tentative Report, with a safe as used conclusion. Included in this report are Research Institute for Fragrance Materials (RIFM) sponsored toxicity studies on Methyl Acetate and Propyl Acetate, which were provided in “wave 2” at the June Panel Meeting but are now incorporated in full. The Tentative Report was issued for a 60 day comment period (60 days as of the August panel meeting start date). The Panel should now review the Draft Final Report, confirm the conclusion of safe, and issue a Final Report. All of the materials are in the Panel book as well as in the URL for this meeting's web page http://www.cir- safety.org/aug10.shtml. -
Esterification for Butyl Butyrate Formation Using Candida
Arabian Journal of Chemistry (2013) xxx, xxx–xxx King Saud University Arabian Journal of Chemistry www.ksu.edu.sa www.sciencedirect.com ORIGINAL ARTICLE Esterification for butyl butyrate formation using Candida cylindracea lipase produced from palm oil mill effluent supplemented medium Aliyu Salihu a,b,*, Md. Zahangir Alam a, M. Ismail AbdulKarim a, Hamzah M. Salleh a a Bioenvironmental Engineering Research Unit (BERU), Department of Biotechnology Engineering, Faculty of Engineering, International Islamic University Malaysia (IIUM), 50728 Kuala Lumpur, Gombak, Malaysia b Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria Received 1 September 2011; accepted 16 August 2013 KEYWORDS Abstract The ability of Candida cylindracea lipase produced using palm oil mill effluent (POME) Lipase; as a basal medium to catalyze the esterification reaction for butyl butyrate formation was investi- Butyl butyrate; gated. Butyric acid and n-butanol were used as substrates at different molar ratios. Different con- Esterification; version yields were observed according to the affinity of the produced lipase toward the substrates. Palm oil mill effluent The n-butanol to butyric acid molar ratio of 8 and lipase concentration of 75 U/mg gave the highest butyl butyrate formation of 63.33% based on the statistical optimization using face centered central composite design (FCCCD) after 12 h reaction. The esterification potential of the POME based lipase when compared with the commercial lipase from the same strain using the optimum levels was found to show a similar pattern. It can be concluded therefore that the produced lipase pos- sesses appropriate characteristics to be used as a biocatalyst in the esterification reactions for butyl butyrate formation.