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RIFM fragrance ingredient safety assessment, ethyl nonanoate, CAS Registry Number 123-29-5.
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 1:112571. doi: 10.1016/j.fct.2021.112571. Epub 2021 Sep 20. Food Chem Toxicol. 2021. PMID: 34555474 No abstract available.
Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses.
Choi JY, Lee SM, Lee HJ, Kim YS. Choi JY, et al. Food Res Int. 2018 Mar;105:828-835. doi: 10.1016/j.foodres.2017.12.015. Epub 2017 Dec 10. Food Res Int. 2018. PMID: 29433279
Ethyl 2-methylpropanoate, ethyl (E)-2-butenoate, ethyl 2-methylbutanoate, methional, (Z)-3-hexenyl acetate, beta-ionone, ethyl nonanoate, and gamma-decalactone were detected as the potent aroma-active compounds (log(3)FD factors5) in the peel of Chinese quince, whil …
Ethyl 2-methylpropanoate, ethyl (E)-2-butenoate, ethyl 2-methylbutanoate, methional, (Z)-3-hexenyl acetate, beta-ionone, ethyl non …
An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines.
Ling M, Bai X, Cui D, Shi Y, Duan C, Lan Y. Ling M, et al. Food Res Int. 2023 Feb;164:112440. doi: 10.1016/j.foodres.2022.112440. Epub 2022 Dec 31. Food Res Int. 2023. PMID: 36738004
From the perspective of mathematical modeling in the real wine matrix, the network analysis between aroma characteristics and key volatile compounds indicated that the expression of oak aroma was not only directly contributed by volatiles derived from oak wood, but also influence …
From the perspective of mathematical modeling in the real wine matrix, the network analysis between aroma characteristics and key volatile c …
Electroantennographic activity of 21 aliphatic compounds that bind well to a locust odorant-binding protein.
Li J, Zhang L. Li J, et al. Arch Insect Biochem Physiol. 2022 Jul;110(3):e21911. doi: 10.1002/arch.21911. Epub 2022 May 22. Arch Insect Biochem Physiol. 2022. PMID: 35599375
Four alcohols (undecanol, dodecanol, tridecanol, and tetradecanol), two ketones (2-dodecanone and 2-tridecanone), and two esters (ethyl octanoate and ethyl nonanoate) triggered strong EAG responses, and there was no significant difference between them. ...
Four alcohols (undecanol, dodecanol, tridecanol, and tetradecanol), two ketones (2-dodecanone and 2-tridecanone), and two esters (ethyl octa …
Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper).
Shi Q, Tang H, Mei Y, Chen J, Wang X, Liu B, Cai Y, Zhao N, Yang M, Li H. Shi Q, et al. Food Res Int. 2023 Jun;168:112763. doi: 10.1016/j.foodres.2023.112763. Epub 2023 Mar 27. Food Res Int. 2023. PMID: 37120214
Additionally, alterations of the microbial interaction networks and their metabolic preferences led to less lactic acid content with greater accumulation of ethyl nonanoate, methyl nonanoate, etc. This study will provide a perspective for selecting chili pepper vari …
Additionally, alterations of the microbial interaction networks and their metabolic preferences led to less lactic acid content with greater …
Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS).
Nascimento ES, Cardoso DR, Franco DW. Nascimento ES, et al. J Agric Food Chem. 2008 Jul 23;56(14):5488-93. doi: 10.1021/jf800551d. Epub 2008 Jun 21. J Agric Food Chem. 2008. PMID: 18570431
An analytical procedure for the separation and quantification of ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, isoamyl octanoate, and ethyl laurate in cachaca, rum, and whisky by direct injection ga …
An analytical procedure for the separation and quantification of ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate, ethyl octano …
Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC-MS and UHPLC Q-TOF.
Miao Y, Hu G, Sun X, Li Y, Huang H, Fu Y. Miao Y, et al. Foods. 2023 Apr 6;12(7):1546. doi: 10.3390/foods12071546. Foods. 2023. PMID: 37048367 Free PMC article.
The volatile compounds 1-pentanol, beta-caryophyllene and isopentanol were only detected in IBW. beta-caryophyllene, the key flavor component of bayberry, was found to be the most abundant volatile compound in IBW (25.89%) and was 3.73 times more abundant in IBW than in FBW. The …
The volatile compounds 1-pentanol, beta-caryophyllene and isopentanol were only detected in IBW. beta-caryophyllene, the key flavor componen …
Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique.
Tábua MCM, Santiago WD, Magalhães ML, Ferreira VRF, Brandão RM, Teixeira ML, Pedroso MP, de Resende Machado AM, Nelson DL, das Graças Cardoso M. Tábua MCM, et al. J Food Sci Technol. 2020 Feb;57(2):505-512. doi: 10.1007/s13197-019-04079-9. Epub 2019 Sep 10. J Food Sci Technol. 2020. PMID: 32116360 Free PMC article.
Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethyl laurate, ethyl hexadecanoate, ethyl tetradecanoate, ethyl benzenepropanoate, 3-methylbutyl acetate and isoamyl alcohol were th …
Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl dec …
Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
Zhu H, Yang H, Zhou X, Li H, Feng R, Yuan F, Pan S, Xu X. Zhu H, et al. J Food Sci. 2023 Apr;88(4):1392-1408. doi: 10.1111/1750-3841.16503. Epub 2023 Feb 28. J Food Sci. 2023. PMID: 36855306
The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alco …
The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promot …
23 results