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Genotypic analysis of the FAS2-F1279Y (3836T>A) polymorphism conferring high ethyl caprylate productivity in industrial sake yeast strains.
Kuribayashi T, Sakurai T, Hatakeyama A, Joh T, Kaneoke M. Kuribayashi T, et al. J Gen Appl Microbiol. 2023 Jan 24;68(5):248-252. doi: 10.2323/jgam.2022.05.001. Epub 2022 Jun 8. J Gen Appl Microbiol. 2023. PMID: 35676064 Free article.
In Saccharomyces cerevisiae, ethyl caprylate is produced by the esterification of caprylic acid, which is synthesized through the action of fatty acid synthase. A recent study reported a yeast mutant with a single nucleotide substitution in the alpha subunit of fatt …
In Saccharomyces cerevisiae, ethyl caprylate is produced by the esterification of caprylic acid, which is synthesized through …
Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism.
Xu Y, Huang H, Lu H, Wu M, Lin M, Zhang C, Zhao Z, Li W, Zhang C, Li X, Sun B. Xu Y, et al. Front Microbiol. 2022 Feb 21;12:820380. doi: 10.3389/fmicb.2021.820380. eCollection 2021. Front Microbiol. 2022. PMID: 35265050 Free PMC article.
In this work, a fatty acid ethyl ester synthesizing Aspergillus niger strain CGMCC (China General Microbiological Culture Collection) 3.4309 was identified. The conversion ratios of ethyl valerate, ethyl caproate, ethyl caprylate, and ethyl caprate were 7.87, 29.20, …
In this work, a fatty acid ethyl ester synthesizing Aspergillus niger strain CGMCC (China General Microbiological Culture Collection) 3.4309 …
Synthesis of flavor esters by a novel lipase from Aspergillus niger in a soybean-solvent system.
Cong S, Tian K, Zhang X, Lu F, Singh S, Prior B, Wang ZX. Cong S, et al. 3 Biotech. 2019 Jun;9(6):244. doi: 10.1007/s13205-019-1778-5. Epub 2019 Jun 3. 3 Biotech. 2019. PMID: 31168437 Free PMC article.
K (m), V (max), k (cat,) and k (cat)/K (m) towards pNPC were 26.7 mmol/L, 129.9 mmol/(L h), 23.2 s(-1), and 0.8/mM/s, respectively. The ethyl lactate, butyl butyrate, and ethyl caprylate flavor esters were produced by esterification of the corresponding acids with c …
K (m), V (max), k (cat,) and k (cat)/K (m) towards pNPC were 26.7 mmol/L, 129.9 mmol/(L h), 23.2 s(-1), and 0.8/mM/s, respectively. The ethy …
Impact of NSLAB on Kazakh cheese flavor.
Li S, Li Y, Du Z, Li B, Liu Y, Gao Y, Zhang Y, Zhang K, Wang Q, Lu S, Dong J, Ji H, Li Y. Li S, et al. Food Res Int. 2021 Jun;144:110315. doi: 10.1016/j.foodres.2021.110315. Epub 2021 Mar 23. Food Res Int. 2021. PMID: 34053520
The major chemical differences among cheeses were the synthesis of some key volatile components (ethyl caprylate, ethyl caprate, myristyl carbonate, capric acid, caprylic acid, nonanal, and benzyl alcohol). ...
The major chemical differences among cheeses were the synthesis of some key volatile components (ethyl caprylate, ethyl caprat …
The impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine.
Wang C, Liang S, Yang J, Wu C, Qiu S. Wang C, et al. Food Res Int. 2022 Sep;159:111580. doi: 10.1016/j.foodres.2022.111580. Epub 2022 Jun 27. Food Res Int. 2022. PMID: 35940784
Further pure fermentation of six strains using crystal grape must exhibited different contents of volatile compounds, with commercial strain CECA producing the highest levels of acetate esters (phenethyl acetate), ethyl esters (ethyl caprylate, ethyl hexanoate), n-c …
Further pure fermentation of six strains using crystal grape must exhibited different contents of volatile compounds, with commercial strain …
An alkaline lipase from organic solvent tolerant Acinetobacter sp. EH28: Application for ethyl caprylate synthesis.
Ahmed EH, Raghavendra T, Madamwar D. Ahmed EH, et al. Bioresour Technol. 2010 May;101(10):3628-34. doi: 10.1016/j.biortech.2009.12.107. Epub 2010 Jan 21. Bioresour Technol. 2010. PMID: 20096565
It was highly stable and retained more than 80% of its initial activity upon exposure to various organic solvents. The EH28 lipase was used for synthesis of the flavor ester ethyl caprylate in organic solvents, thus providing a concept of application of Acinetobacte …
It was highly stable and retained more than 80% of its initial activity upon exposure to various organic solvents. The EH28 lipase was used …
Analysis of Volatile Components in Rosa roxburghii Tratt. and Rosa sterilis Using Headspace-Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.
Deng Y, Kan H, Li Y, Liu Y, Qiu X. Deng Y, et al. Molecules. 2023 Nov 30;28(23):7879. doi: 10.3390/molecules28237879. Molecules. 2023. PMID: 38067608 Free PMC article.
There were six key flavor components (ROAVs 1) in RR, namely nonanal, ethyl butanoate, ethyl hexanoate, (3Z)-3-hexen-1-yl acetate, ethyl caprylate, and styrene, among which ethyl butanoate had the highest contribution, whereas there were eight key flavor components …
There were six key flavor components (ROAVs 1) in RR, namely nonanal, ethyl butanoate, ethyl hexanoate, (3Z)-3-hexen-1-yl acetate, ethyl …
A Targeted and an Untargeted Metabolomics Approach to the Volatile Aroma Profile of Young 'Maraština' Wines.
Boban A, Vrhovsek U, Carlin S, Mucalo A, Budić-Leto I. Boban A, et al. Metabolites. 2022 Dec 19;12(12):1295. doi: 10.3390/metabo12121295. Metabolites. 2022. PMID: 36557333 Free PMC article.
The key odorants with odor activity values higher than one were beta-damascenone, ethyl caprylate, ethyl isovalerate, ethyl 2-methylbutyrate, ethyl caproate, isopentyl acetate, ethyl butyrate, and phenylacetaldehyde. ...
The key odorants with odor activity values higher than one were beta-damascenone, ethyl caprylate, ethyl isovalerate, ethyl 2- …
RIFM fragrance ingredient safety assessment, ethyl octanoate, CAS Registry Number 106-32-1.
Api AM, Belsito D, Botelho D, Bruze M, Burton GA Jr, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Jones L, Joshi K, Kumar M, Lapczynski A, Lavelle M, Lee I, Liebler DC, Moustakas H, Na M, Penning TM, Ritacco G, Romine J, Sadekar N, Schultz TW, Selechnik D, Siddiqi F, Sipes IG, Sullivan G, Thakkar Y, Tokura Y. Api AM, et al. Food Chem Toxicol. 2021 Oct;156 Suppl 1:112500. doi: 10.1016/j.fct.2021.112500. Epub 2021 Aug 11. Food Chem Toxicol. 2021. PMID: 34389370 No abstract available.
67 results