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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. -
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. -
Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile
Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 9 December 2019 doi:10.20944/preprints201912.0109.v1 Peer-reviewed version available at Fermentation 2020, 6, 14; doi:10.3390/fermentation6010014 Saccharomyces Arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile Matthew J. Winans1,2,*, Yuki Yamamoto1, Yuki Fujimaru1, Yuki Kusaba1, Jennifer E.G. Gallagher2, Hiroshi Kitagaki1 1Saga University of Agriculture, Saga City, Saga, Japan 2West Virginia University, Morgantown, West Virginia, United States of America *Corresponding Author: Matthew J. Winans Email: [email protected] Telephone: (304) 483-1786 Fax: (304) 293-6363 Address: 53 Campus Drive, West Virginia University – Biology Department, Morgantown, W.Va., 26506-6057, USA Abstract The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by Saccharomyces arboricola and its hybrids. S. arboricola x S. cerevisiae direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. We used hierarchical clustering heatmapping with principal component analysis for metabolic profiling and found that the low levels of endogenous amino/organic acids clustered S. arboricola apart from the S. cerevisiae industrial strains. In sake fermentations, hybrid strains showed a mosaic profile of parental strains, while metabolic analysis suggested S. -
The Composition of Strawberry Aroma Is Influenced by Cultivar, Maturity, and Storage Charles F
WORKSHOP The Composition of Strawberry Aroma Is Influenced by Cultivar, Maturity, and Storage Charles F. Forney1, Willy Kalt2, and Michael A. Jordan3 Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, 32 Main Street, Kentville, N.S., B4N 1J5, Canada Strawberry (Fragaria ×ananassa Duch.) fruit have a unique, they both may contribute to strawberry aroma (Dirinck et al., 1981; highly desirable flavor and are one of the most popular summer fruits. Schreier, 1980). Sugars, acids, and aroma volatiles contribute to the characteristic The volatile profile obtained from strawberry fruit is influenced by strawberry flavor, which is dependent on the proper balance of these the analytical methods used to characterize these compounds. Volatiles chemical constituents. While sugars and acids are responsible for the from whole, intact fruit can be collected using headspace techniques; sweetness and tartness of the fruit, aroma volatiles provide the unique, these samples can be analyzed directly or concentrated using adsor- fruity flavors that characterize a fresh strawberry. bent or cold traps. Volatiles are also collected from homogenized fruit The aroma of fresh strawberries is dependent on many factors. The or juice, using either headspace or solvent extraction techniques. large genetic variability in the nature of strawberry aroma results in Volatile samples are normally analyzed by gas liquid chromatography differences in flavor among cultivars. In addition, the aroma changes using a variety of methods of sample introduction, including liquid dramatically during fruit ripening after harvest; therefore, it is impor- injection, thermal desorption, and cold on-column injection. High tant to preserve and enhance the ripe fruit aroma during postharvest performance liquid chromatography (HPLC) has been used for some handling. -
Original Paper Comparison of Volatile Compounds in 'Fuji' Apples in The
_ Food Science and Technology Research, 23 (1), 79 89, 2017 Copyright © 2017, Japanese Society for Food Science and Technology doi: 10.3136/fstr.23.79 http://www.jsfst.or.jp Original paper Comparison of Volatile Compounds in ‘Fuji’ Apples in the Different Regions in China 1 2* 3 2 2 2 Ling QIN , Qin-Ping WEI , Wen-Huai KANG , Qiang ZHANG , Jian SUN and Song-Zhong LIU 1Department of Life Science, Hebei Normal University of Science and Technology, Qinhuangdao 066004 P. R. China 2Institute of Forestry & Pomology, Beijing Academy of Agriculture & Forestry Sciences,Beijing 100093 P.R. China 3College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018 P.R. China Received May 25, 2015 ; Accepted September 28, 2016 The characteristics of the volatiles from 43 ‘Fuji’ apples representing 14 different apple production regions in China were investigated using headspace-solid phase micro-extraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS). The results obtained from this experiment showed that sixty- four volatile compounds were identified in ‘Fuji’ apples collected from 43 counties in China. The major volatile compounds were identified as 2-methyl butyl acetate and hexyl acetate. The composition of volatiles and their contents in ‘Fuji’ apples varied in different regions. All of the ‘Fuji’ apple samples could be classified into the following groups using a principal component analysis of the volatiles: (1) apples with high concentrations of hexyl acetate and (Z)-3-hexenyl acetate, -
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. -
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. -
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) -
University Microfilms, Inc., Ann Arbor, Michigan BIOCHEMICAL STUDIES of ZOOGLOEA RAMIGERA ISOLATE 115
This dissertation has been microfilmed exactly as received 69-11,658 JOYCE, Gayle Hahn, 1937- BIOCHEMICAL STUDIES OF ZOOGLOEA RAMIGERA ISOLATE 115 WITH EMPHASIS ON ETHYL ALCOHOL METABOLISM. The Ohio State University, Ph.D., 1968 Microbiology University Microfilms, Inc., Ann Arbor, Michigan BIOCHEMICAL STUDIES OF ZOOGLOEA RAMIGERA ISOLATE 115 WITH EMPHASIS ON ETHYL ALCOHOL METABOLISM DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University v * By Gayle hT Joyce, B.S., M.S. ****** The Ohio State University 1968 Approved by / Adviser ' fj . qpobiAcademic Faculty of Miqpobial.qpobiAcademic and Cellular Biology ACKNOWLEDGMENTS The author wishes to express her sincere gratitude to Dr. Patrick R. Dugan for the many helpful suggestions and guidance given during the course of this study and in the preparation of this manuscript. Her appreciation is expressed to the graduate students of the Faculty of Microbial and Cellular Biology, particularly to Mr. Jon Tuttle, for their helpful discussions and assistance, to Mrs. John Olenzak for her technical assistance, and to Mr. Robert Joyce for his patience during the course of this study. The use of the facilities of the Water Resources Center of The Ohio State University is appreciated. The research was supported in part by Research Grant No. WP-00713 from the Federal Water Pollution Control Administration, U.S. Department of the Interior. VITA September 10, 1937 Born - Cleveland, Ohio 1959 ....... B.S., Kent State University, Kent, Ohio 1959-1961 ........ Research Assistant, Department of Microbiology, The Pennsylvania State University, University Park, Pennsylvania 1961 ...... -
Phase Change Indicators for Subambient Temperatures
II NASA CONTRACTOR REPORT 40 h ,-. ..../_,.,_..,.. - . ;:" ;'; _...,: -I e U PHASE CHANGE INDICATORS FOR SUBAMBIENT TEMPERATURES by D. R. Kasanof and E. Kimmel Prepared by i TEMPILO CORPORATION New York, N. Y. for LatzgZey Research Center NATIONALAERONAUTICS AND SPACE ADMINISTRATION WASHINGTON, D. C. MARCH 1970 ._ TECH LIBRARY KAFB, NM 00b0899 c-w, J NASA CR-1576 /PHASE CHANGE INDICATORS FOR SUBAMBIENT TEMPERATURES bL&~Q- By D. R. Kasanof and E. Kimmel Distribution of this report is provided in the interest of informationexchange. Responsibility for thecontents resides in the author or organization that prepared it. \ p- ' '\.prepared under ContractNO. L/.@&J31.-566by Luc.g9 "-.._--. TEMPILO CORPORATION New York, N.Y. for Langley Research Center NATIONAL AERONAUTICS AND SPACE ADMINISTRATION For sale by the Clearinghouse for Federal Scientific ond Technical Information Springfield,Virginia 22151 - CFSTI price $3.00 PHASE CIIANGE INDICATORS FOR SUBAMBIENTTEMPERATURES By D. R. Kasanof and E. Kinnnel TEMPIL" CORPORATION Forty candidate organic compounds were evaluated as possible fusible temperature indicators for use in the range -50°F to -150°F. Of these, thirty with melting points ranging from -37°F to -162°F were found to be useful as temperature indicators. Nine candidates were rejected because they did not yield opaque, crystalline coatings by any of the application procedures attempted. One candidate material was rejected because it proved to be unstable. Phase studies of several binary systems were also carried out. A number of application procedures were evaluated. An aerosol-spray procedure was adopted because it consistently yielded opaque coatings, was relatively simple to employ and could probably be adapted for use in the Langley Field test apparatus. -
Product Specification
Product Specification Product Name: ETHYL BUTYRATE NATURAL Vigon Code: 500132 CAS Number: 105-54-4 FEMA Number: 2427 Characteristic: Specification: Acid Value 0.000 1.000 Purity % 98.00 100.00 Gas Chromatograph PASSES TEST Odor POWERFUL, FRUITY, BANANA-LIKE ODOR. Refractive Index (@20c) 1.3910 1.3940 Specific Gravity (@25c) 0.8700 0.8770 Color/appearance COLORLESS LIQUID. Additional Product Information: Flash Point: 75 °F Shelf Life: 36 Months Storage Conditions: Stable when stored in its original package, tightly sealed in a cool (46-90ºF) and dry location out of direct heat and light. Effective Date: September 11, 2012 Printed Date:September 8, 2021 Vigon International, LLC. 127 Airport Road East Stroudsburg, PA 18301-9629 USA | Tel: +1 570-476-6300 | Fax: +1 570-476-1110 | Email: [email protected] | Web: vigon.com SAFETY DATA SHEET 500132 ETHYL BUTYRATE NATURAL Revision Date: 05-17-2021 Page 1 of 11 Version # 06 Print Date: 05-17-2021 1. IDENTIFICATION Product Description: ETHYL BUTYRATE NATURAL CAS # 105-54-4 FEMA Number 2427 Other means of identification Vigon Item # 500132 Recommended use Concentrated aromatic and flavor ingredient which may be used in flavor and fragrance compounds according to legal and IFRA or FEMA GRAS/FDA guidelines. Recommended restrictions For Manufacturing Use Only Company 24 Hour Emergency Response Information Vigon International, Inc. INFOTRAC (ACCT# 78928); 127 Airport Road 1-800-535-5053 WITHIN THE U.S.A. 1-352-323-3500 OUTSIDE THE U.S.A. E. Stroudsburg, PA 18301 For information call: 570-476-6300 Web Site: www.vigon.com Manufacturer/Importer/Supplier/Distributor information Manufacturer Company name Vigon International, Inc. -
Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate
V.C. ARAGÃO et al.: Synthesis of Ethyl Butyrate, Food Technol. Biotechnol. 49 (1) 103–110 (2011) 103 ISSN 1330-9862 original scientific paper (FTB-2253) Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate Vitor Cardoso Aragão, Maria Rita Alaniz Porto, Carlos André Veiga Burkert, Susana Juliano Kalil and Janaína Fernandes de Medeiros Burkert* Department of Chemistry, Federal University Foundation of Rio Grande, P.O. Box 474, 96201-900, Rio Grande, RS, Brazil Received: March 13, 2009 Accepted: May 27, 2010 Summary Response surface methodology was used to determine optimum conditions for the esterification of ethanol and butyric acid to produce a flavour ester using immobilized li- pase. Various reaction parameters including butyric acid concentration, enzyme concentra- tion, temperature and ethanol/butyric acid molar ratio affecting ethyl butyrate production were investigated using a fractional factorial design 24–1. Based on the results from the first factorial design, all of the variables which were significant in the process were selected to be used in a 24 central composite rotatable design (CCRD). The optimum conditions for the enzymatic reaction were obtained at a 90 mM butyric acid concentration using a 7.7 g/L enzyme concentration at 45 °C and the ethanol/butyric acid molar ratio of 1:1 for 3 h. The esterification percentage, under these conditions, was 87 %. Key words: ethyl butyrate, immobilized lipase, esterification, optimization, enzymatic syn- thesis Most of the commercial esters can be obtained di- Introduction rectly by extraction from plant materials, but the high cost and low quantity of the obtained product make this Flavour is usually the result of the presence, within technique inadequate for industrial applications.