Day: November 14, 2022

Braun, Thomas published the artcileEnterochromaffin cells of the human gut: sensors for spices and odorants, Formula: C11H12O3, the main research area is enterochromaffin cell gut calcium olfactory receptor.

Background & Aims: Release of serotonin from mucosal enterochromaffin cells triggered by luminal substances is the key event in the regulation of gut motility and secretion. We were interested to know whether nasal olfactory receptors are also expressed in the human gut mucosa by enterochromaffin cells and whether their ligands and odorants present in spices, fragrances, detergents, and cosmetics cause serotonin release. Methods: Receptor expression was studied by the reverse-transcription polymerase chain reaction method in human mucosal enterochromaffin cells isolated by laser microdissection and in a cell line derived from human enterochromaffin cells. Activation of the cells by odorants was investigated by digital fluorescence imaging using the fluorescent Ca2+ indicator Fluo-4. Serotonin release was measured in culture supernatants by a serotonin enzyme immunoassay and amperometry using carbon fiber microelectrodes placed on single cells. Results: We found expression of 4 olfactory receptors in micro-dissected human mucosal enterochromaffin cells and in a cell line derived from human enterochromaffin cells. Ca2+ imaging studies revealed that odorant ligands of the identified olfactory receptors cause Ca2+ influx, elevation of intracellular free Ca2+ levels, and, consequently, serotonin release. Conclusions: Our results show that odorants present in the luminal environment of the gut may stimulate serotonin release via olfactory receptors present in human enterochromaffin cells. Serotonin controls both gut motility and secretion and is implicated in pathol. conditions such as vomiting, diarrhea, and irritable bowel syndrome. Thus, olfactory receptors are potential novel targets for the treatment of gastrointestinal diseases and motility disorders.

Gastroenterology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 1205-17-0 belongs to class isoquinoline, name is 2-Methyl-3-(3,4-methylenedioxyphenyl)propionaldehyde, and the molecular formula is C11H12O3, Formula: C11H12O3.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Ascrizzi, Roberta published the artcileFrom the raw seed to chocolate: Volatile profile of Blanco de Criollo in different phases of the processing chain, COA of Formula: C13H16O, the main research area is Theobroma raw seed processing chocolate.

Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a high value, fine flavor type of cocoa, used to produce high quality chocolate products. Flavor, together with taste, is certainly the most important attribute of chocolate: it is the reason of the global success of this product. While the fine flavor attributes depend on the quality of the raw starting material, the aroma compounds typical of this product are developed during its manufacturing process. The volatile emission profiles of each step of the Amedei Srl processing chain of Blanco de Criollo, a very appreciated variety of cocoa, from the raw seeds to the packaged product, were analyzed by means of HS-SPME coupled with GC-MS. Pyrazines, esters and aldehydes represent the most important aroma-active compounds identified in all the samples. The multivariate statistical anal. of the results was performed and the PCA biplot evidenced the grouping of the samples based on the phase of the processing chain they belong to. To the best of our knowledge, there are no other published studies on the volatile profiling of the entire processing chain of any kind of cocoa.

Microchemical Journal published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, COA of Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Moreira, Igor Magalhaes da Veiga published the artcileVolatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil, Product Details of C13H16O, the main research area is Theobroma chocolate volatile compound protein profile hybrid Brazil; Chocolate quality; Cocoa fermentation; Cocoa varieties; GC–MS; MALDI-TOF MS; Protein profile.

Cocoa beans from different geog. and genetic origins show distinct fermentation dynamics which result in different chocolate qualities. In order to understand the effects of genetic improvement of cocoa plants, in this work volatile compounds and proteins profiles of beginning and end of the fermentation from different cocoa hybrids (CEPEC2004, PH15, PS1319, SJ02) were searched. Moreover, sensorial characterization of the produced chocolate from these hybrids was performed. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Chocolate from CEPEC2004 was the most accepted by judges and correlated with sweet and bitter taste which can be explained by the presence of desired flavor compounds, such as 2,3-butanediol and 2-methyl-1-butanol. A higher presence of acids (undesirable compounds) was observed in chocolates samples from PS1319 hybrid, that have resulted in the low acceptance by judges. In addition, MALDI-TOF MS anal. showed that during fermentation the protein profile was different among the hybrids, which indicates this kind of compounds also contributes to the cocoa-specific flavor.

Food Research International published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Product Details of C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Kevresan, Zarko S. published the artcileSpice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK, Product Details of C13H16O, the main research area is spice paprika volatile postharvest ripening Capsicum.

The influence of post-harvest ripening conditions of pepper AlevaNK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GC-MS. The post-harvest ripening in the dark and under daylight was conducted under semi-controlled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

Acta Periodica Technologica published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Product Details of C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Bojke, Alekandra published the artcileApplication of HS-SPME-GC-MS for the analysis of aldehydes produced by different insect species and their antifungal activity, Computed Properties of 21834-92-4, the main research area is entomopathogenic fungi aldehyde antifungal HS SPME GC MS; Aldehydes; Antifungal activity; Entomopathogenic fungi; HS-SPME-GC-MS; MIC.

In this study, a procedure was developed to determine aldehydes using headspace solid-phase microextraction (HS-SPME) followed by gas chromatog. (GC) coupled with mass spectrometry (MS). The aldehydes selected for research had previously been identified in various species of insects. Minimal inhibitory concentrations of the compounds against strains of entomopathogenic fungi were also determined At the outset, the best SPME extraction conditions were chosen for the anal. to obtain good chromatog. separation The anal. was carried out using a BZ-5 column and different SPME fibers were used to isolate the aldehydes. DVB/CAR/PDMS fiber appeared to be the most efficient coating for undertaking the measurements. The best parameters of separation by HS-SPME and anal. by GC-MS were selected. In addition, the aldehydes were tested for their potential antifungal activity. A procedure was developed to determine the aldehydes using HS-SPME-GC-MS. Heptanal, 2,4-nonadienal, 2-decenal and undecanal were the most effective antifungal compounds against entomopathogenic fungi.

Journal of Microbiological Methods published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Gao, Xianli published the artcileA novel method for beef potentiator preparation and identification of its characteristic aroma compounds, COA of Formula: C13H16O, the main research area is beef potentiator aroma Aspergillus fermentation sensory property; aroma compounds; beef potentiator; gas chromatography-mass spectrometry (GC-MS); sensory evaluation; synergistic fermentation.

Beef potentiator (BP) is the most popular savoury flavor and regarded as the soul of the modern food industry. In this work, BP was prepared by a novel method with Aspergillus oryzae and Aspergillus niger (BPSF). Three other BPs prepared using com. enzymes (Protamex, Flavourzyme and papain; BPCEs) were used as controls to investigate its aroma characteristics and related compounds Sensory evaluation showed that BPSF possessed more favorable and distinctive sauce-like, meat-like, roast and alc. attributes when compared with BPCEs. Significantly higher contents (peak areas) and proportions of pyrazines, pyrroles, sulfurous compounds and alcs. in BPSF were responsible for its sensory characteristics, and most of these aroma compounds were derived from microbial metabolism during beef koji preparation and the Maillard reaction. BP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation © 2013 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, COA of Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Li, Huanhuan published the artcileCharacterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes, Category: isoquinoline, the main research area is jasmine scented black tea volatile compound sensory property; CSP; QDA; TSP; aroma; jasmine scented black tea.

Jasmine scented black tea is widely popular in China and the scenting process is the most crucial issue affecting its aroma quality. This study aimed to analyze the influence of different processes on aroma quality and the specific contribution of volatiles to aroma quality. To achieve it, the headspace solid-phase microextraction method combined with gas-chromatog. mass-spectrometry was used to identify and quantify the volatile compounds, and further collected the characteristics according to odor activity values or contents. The quant. descriptive anal. (QDA) and traditional sensory anal. (TSA) were used to evaluate its aroma quality and the correlation anal. between QDA and characteristic aroma compounds was carry out to analyze the specific contribution of characteristics to sensory quality. The GC/MS results showed that 130 aroma components and 20 characteristics were identified in 6 tea samples and more new volatile components appeared and less original volatile components disappeared in traditional scenting process (TSP) compared with continuous scenting process (CSP). The QDA and TSA results showed that TSP samples had better “”overall”” and “”jasmine”” than CSP samples. The correlation anal. between QDA and characteristics showed that nerolidol and methylbenzoate were related to “”overall,”” linalool and Me anthranilate to “”jasmine,”” and decanal and benzeneacetaldehyde to “”sweet floral,”” “”roasted,”” and “”fermented.”” This study suggested that TSP is a favorable scenting process for black tea, and QDA is an objective and digital sensory evaluation method for jasmine scented black tea. Practical Application : Compare the effect of scenting technol. on the aroma quality of jasmine scented black tea based on sensory anal. and chem. anal., and suggested a favorable scenting process for processing jasmine scented black tea with better qualities. Explore the correlation between aroma composition and specific aroma properties to provide some useful information about guiding the scenting process to acquire a product with target aroma qualities. And the application of QDA for evaluation of jasmine scented black tea was better for consumers to understand the quality attributes of product.

Journal of Food Science published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Category: isoquinoline.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Jiang, Jin-Jin published the artcileAnalysis of volatile compounds in traditional Chinese fish Sauce (Yu Lu), Recommanded Product: 5-Methyl-2-phenylhex-2-enal, the main research area is Chinese fish sauce volatile.

Yu lu is a traditional Chinese fish sauce with a strong and distinctive odor. The volatile compounds in the fish sauce made from anchovy (Engraulis japonius) and the snakehead fish (Channa asiatica) were isolated by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatog. (GC) and mass spectrometry (MS). About 70 volatile compounds were identified, including 20 acids, 4 carbonyls, 14 nitrogen-containing compounds, 14 hydrocarbons, 8 esters, and 3 sulfur-containing compounds The major contributors to the characteristic odor of the fish sauce are di-Me disulfide, di-Me trisulfide, propanoic acid, butanoic acid, 3-(methylthio)-propanol, 2-methylbutenal as well as some nitrogen-containing compounds Nitrogenous and sulfurous compounds in the fish sauce made from anchovy were more abundant than the fish sauce made from snakehead, while snakehead fish sauce had a greater amount of volatile fatty acids. 3-(Methylthio) propanol could be another important contributor to the distinctive odor of fish sauce.

Food and Bioprocess Technology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Recommanded Product: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Crafack, Michael published the artcileImpact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate, Recommanded Product: 5-Methyl-2-phenylhex-2-enal, the main research area is Pichia fermentation volatile aroma compound chocolate.

The sensory quality of chocolate is widely determined by the qual. and quant. composition of volatile compounds resulting from microbial metabolism during fermentation, and Maillard reactions taking place during drying, roasting and conching. The influence of applying mixed starter cultures on the formation of flavor precursors, composition of volatile aroma compounds and sensory profile was investigated in cocoa inoculated with cultures encompassing a highly aromatic strain of Pichia kluyveri or a pectinolytic strain of Kluyveromyces marxianus, and compared to com. fermented heap and tray cocoa. Although only minor differences in the concentration of free amino acids and reducing sugars was measured, identification and quantification by dynamic headspace gas chromatog.-mass spectrometry (HS/GC-MS) revealed pronounced differences in the composition of volatiles in roasted cocoa liquors and finished chocolates. 19 of the 56 volatile compounds identified in the chocolates were found in significantly higher amounts in the tray fermented sample, while significantly higher amounts of 2-methoxyphenol was measured in the two inoculated chocolates. The P. kluyveri inoculated chocolate was characterized by a significantly higher concentration of phenylacetaldehyde and the K. marxianus inoculated chocolate by significantly higher amounts of benzyl alc., phenethyl alc., benzyl acetate and phenethyl acetate compared to a spontaneously fermented control. Sensory profiling described the heap and tray fermented chocolates as sweet with cocoa and caramel flavours, while the inoculated chocolates were characterized as fruity, acid and bitter with berry, yoghurt and balsamic flavours. The choice of fermentation technique had the greatest overall impact on the volatile aroma and sensory profile, but while the application of starter cultures did affect the volatile aroma profile, differences were too small to significantly change consumer perception of the chocolates as compared to a spontaneously fermented control.

Food Research International published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Recommanded Product: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Xue, Junxiu published the artcileThe aroma analysis of asparagus tea processed from different parts of green asparagus (Asparagus officinalis L.), Related Products of isoquinoline, the main research area is Asparagus officinalis perennial herb nutrient aroma component tea production.

Asparagus is a perennial herb rich in multiple nutrients; however, the utilization of asparagus is lower on account of one-third part of the asparagus often be discarded as a byproduct at harvest in order to standardize the length for market. In this study, asparagus spears were divided into tip (top of the spear, 5 cm), mid (intermediate of the spear, 5 cm), and base (rest of the spear, 5 cm) parts, and the mid part and base part were cut into as 2-3 cm length. As following, the three parts of asparagus spears were processed into tea with green tea processing craft, resp. Electronic nose and GC-MS analyses were used to investigate the aroma components of three asparagus teas. A total of 59 components were detected, among which there were 37, 43, and 50 components in the tip, mid, and base asparagus tea, resp. According to the electronic nose anal. and GC-MS anal., we speculate aldehydes, alkanes, and ketone were the main aroma components of asparagus tea. And the different aroma components among the three asparagus teas might be caused by the different spear parts of asparagus. The sensory evaluation score of the mid asparagus tea was 88.54 ± 0.33, which was highest among the three teas. The results indicated that mid asparagus tea might be more popular with consumers. Asparagus (Asparagus officinalis L.) were divided into tip, mid, and base parts, and every part was processed into tea resp. The process optimization and aroma anal. could improve the utilization rate of asparagus and also provides a basis for clarifying the specific volatile of asparagus tea.

Journal of Food Processing and Preservation published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Related Products of isoquinoline.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem