scholarly journals Behaviour of ethyl caproate during the production and distillation of ethyl caproate-rich riceshochu

2016 ◽  
Vol 122 (3) ◽  
pp. 486-492 ◽  
Author(s):  
Li Tan ◽  
Hua-Wei Yuan ◽  
Yan-Fang Wang ◽  
Hao Chen ◽  
Zhao-Yong Sun ◽  
...  
Keyword(s):  
Ethyl Caproate

scholarly journals A Method for Rapid Identification of the Sake Yeast with High Ethyl Caproate-producing Ability

2015 ◽  
Vol 110 (12) ◽  
pp. 820-826
Author(s):  
Hiroyasu TAMURA ◽  
Takashi KURIBAYASHI ◽  
Kazunori KUME ◽  
Tetsuya GOSHIMA ◽  
Ryo NAKAMURA ◽  
...  
Keyword(s):  
Rapid Identification ◽  
Ethyl Caproate

scholarly journals The breeding of high ethyl caproate shochu yeast and its practical application (Part 2) Experimental shochu production test by high ethyl caproate shochu yeast, NS2-16

2016 ◽  
Vol 111 (9) ◽  
pp. 625-632
Author(s):  
Takafumi MUTOU ◽  
Masaaki INAHASHI ◽  
Hiroyuki MANZEN ◽  
Yasuzo KIZAKI ◽  
Naoto OKAZAKI ◽  
...  
Keyword(s):  
Production Test ◽  
Practical Application ◽  
Ethyl Caproate

Effect of the FAA1 gene disruption of sake yeast on the accumulation of ethyl caproate in sake mash

2000 ◽  
Vol 89 (6) ◽  
pp. 609-611 ◽  
Author(s):  
Tadao Asano ◽  
Masahiro Kawadu ◽  
Naotaka Kurose ◽  
Shoji Tarumi ◽  
Sadao Kawakita
Keyword(s):  
Gene Disruption ◽  
Ethyl Caproate

scholarly journals Fermentation process of mulberry juice-whey based Tibetan kefir beverage production

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 494-501
Author(s):  
Li BO ◽  
Gao Xin ◽  
Li Na ◽  
Mei Jun
Keyword(s):  
Microbial Communities ◽  
Fermentation Process ◽  
Fermented Beverage ◽  
Ethyl Caproate ◽  
Kefir Grains ◽  
Volatile Flavour ◽  
Gas Chromatography Mass Spectroscopy ◽  
Almost All ◽  
Mulberry Juice ◽  
Potential Substrate

Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C. Gas chromatography-mass spectroscopy (GC-MS) analysis revealed that ethanol and 3-methyl-1-butanol were dominant alcohols, and ethyl caprylate, ethyl caprate, ethyl acetate and ethyl caproate were the most dominant ester compounds. The microbial communities of fermented beverage were close to kefir grains indicating that they had similar microbial communities gradually during the fermentation process. Lactococcus was frequently detected at the beginning and then Lactobacillus rapidly proliferated after acclimatizing to the fermentation environment. Acetobacter was steadily increasing during the fermentation process. For the fungi, Candida was frequently detected with the highest abundances in almost all samples.

scholarly journals Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

2004 ◽  
Vol 47 (2) ◽  
pp. 233-245 ◽  
Author(s):  
Delcio Sandi ◽  
José Benício Paes Chaves ◽  
Antônio Carlos Gomes de Sousa ◽  
June Ferreira Maia Parreiras ◽  
Marco Túlio Coelho da Silva ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Juice ◽  
Sugar Content ◽  
Passion Fruit ◽  
Passiflora Edulis ◽  
B Values ◽  
A Value ◽  
Ethyl Caproate ◽  
Over Time ◽  
Yellow Passion Fruit

Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.

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