ethyl hexanoate/non-alcoholic fatty liver disease

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Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector: development of a direct injection method.

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Free medium-chain fatty acids (MCFAs) can negatively influence the fermentation process and taste quality in alcoholic beverages. Ethyl hexanoate is important in providing a fruit-like flavour to drinks, particularly in Japanese sake. In this study, we developed a direct injection method for a gas

QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.

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The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality and perception of fermented beverages, such as wine. Although the metabolic pathways and genes behind yeast

Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice.

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In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulasporadelbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40

Influence of Glutathione and Ascorbic Acid Treatments during Vinification of Feteasca Regala Variety and Their Antioxidant Effect on Volatile Profile.

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Volatile profiles were determined for white wines of Feteasca regala variety produced from musts in which the antioxidants glutathione and ascorbic acid were added in different proportions before inception of alcoholic fermentation. Treatments with these antioxidants affect some volatile compound

Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.

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One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. Wine samples were extracted by 3 different

Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.

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Evolution of volatile components during litchi (Litchi chinensis Sonn.) winemaking was monitored, and aroma profiles of litchi wines bottle aged for 5 months at ambient temperature (25-28 °C) and low temperature (8-10 °C) were compared via headspace solid phase microextraction (SPME) coupled with

Modified Proton Transfer Reaction Mass Spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma.

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With proton transfer reaction-mass spectrometry standard operating conditions, analysis of alcoholic beverages is an analytical challenge. Ethanol reacts with the primary ion H3 O+ leading to its depletion and to formation of ethanol-related ions and clusters, resulting in unstable ionization and in

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

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Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present investigation had two main

Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.

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Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation

Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions.

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Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based

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