Surface Morphology, Crystallinity, and Hydrophilicity of Poly(ε-caprolactone) Films Prepared Via Casting of Ethyl Lactate and Ethyl Acetate Solutions

2014 ◽  
Vol 216 (1) ◽  
pp. 49-58 ◽  
Author(s):  
Andrea Causa ◽  
Giovanni Filippone ◽  
Domenico Acierno ◽  
Concepción Domingo ◽  
Aurelio Salerno
Keyword(s):  
Surface Morphology ◽  
Ethyl Acetate ◽  
Ethyl Lactate

scholarly journals Application of Lipase Purified from Aspergillus fumigatus in the Syntheses of Ethyl Acetate and Ethyl Lactate

2020 ◽  
Vol 69 (1) ◽  
pp. 23-29 ◽  
Author(s):  
Akshita Mehta ◽  
Chetna Grover ◽  
Kamal Kumar Bhardwaj ◽  
Reena Gupta
Keyword(s):  
Ethyl Acetate ◽  
Aspergillus Fumigatus ◽  
Ethyl Lactate

Optimization of Lycopene Extraction from Tomato Processing Waste Using an Eco-Friendly Ethyl Lactate–Ethyl Acetate Solvent: A Green Valorization Approach

2018 ◽  
Vol 10 (10) ◽  
pp. 2851-2861 ◽  
Author(s):  
Yasmini P. A. Silva ◽  
Tânia A. P. C. Ferreira ◽  
Giovana B. Celli ◽  
Marianne S. Brooks
Keyword(s):  
Ethyl Acetate ◽  
Ethyl Lactate ◽  
Processing Waste ◽  
Tomato Processing

scholarly journals RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS

2021 ◽  
Vol 2 (6) ◽  
pp. e26467
Author(s):  
Amazile Biagionei Maia ◽  
Lorena Simão Marinho ◽  
David Lee Nelson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethyl Acetate ◽  
Sensory Quality ◽  
Chemical Characterization ◽  
Ethyl Lactate ◽  
Alcoholic Beverages ◽  
Yeast Saccharomyces Cerevisiae ◽  
Cane Juice

ABSTRACT The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the presence and activity of lactic acid-producing bacteria, making the presence of ethyl lactate among the cachaça esters predictable. In this work, the levels of ethyl lactate and ethyl acetate were compared in 247 samples, corresponding to 56 brands produced in eleven Brazilian states. Ethyl lactate was found in levels that significantly alter the result of the quantitative participation of esters in the composition of cachaça. This fact is especially relevant considering that lactic acid bacteria are GRAS and widely recognized as a resource for improving the sensory quality of wines and other alcoholic beverages. Thus, studies on the contribution of lactic acid bacteria to the sensory quality of cachaça should be encouraged. Ethyl lactate, in addition to signaling a chemical specificity naturally occurring in cachaça, is a marker of other possible chemical and sensory peculiarities whose research should be stimulated.

Effect of cosolvents (ethyl lactate, ethyl acetate and ethanol) on the supercritical CO 2 extraction of caffeine from green tea

2016 ◽  
Vol 107 ◽  
pp. 507-512 ◽  
Author(s):  
David Villanueva Bermejo ◽  
Elena Ibáñez ◽  
Guillermo Reglero ◽  
Tiziana Fornari
Keyword(s):  
Ethyl Acetate ◽  
Green Tea ◽  
Ethyl Lactate

scholarly journals Advance in the characterization of alambic cachaça: ethyl lactate

2020 ◽  
Vol 9 (9) ◽  
pp. e297997116
Author(s):  
Amazile Biagioni Maia ◽  
Lorena Simão Marinho ◽  
David Lee Nelson
Keyword(s):  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Ethyl Lactate ◽  
Batch Distillation ◽  
Laboratory Methods ◽  
Brazilian Legislation ◽  
Order Of Magnitude ◽  
Continuous Distillation ◽  
Lactic Bacteria

In the current methodology for the analysis of cachaça, the limit of 200 mg/100 mL ethanol established in Brazilian legislation for the totality of esters present in cachaça is measured exclusively by the dosage of ethyl acetate, the principal ester in cachaça produced on an industrial scale (continuous distillation), whose asepsis procedures applied to the broth are focused on combating the activity of bacteria. However, it is known that producers of alembic cachaça (batch distillation) ferment the fresh juice, which naturally incorporates lactic bacteria from the environment. A survey of the analysis records of 300 samples, corresponding to 110 cachaça brands, was performed. The analyses were performed using the recommended laboratory methods and gas chromatography. The extensive occurrence of ethyl lactate was found in varying proportions, but with the same order of magnitude as ethyl acetate. It was concluded that, in addition to the olfactory peculiarities related to the particular contents in each brand, the simple presence of ethyl lactate (above a level that can be referred to as traces) permits one to infer whether the cachaça originates from alembic or from industrial production.

Volatile flavouring constituents of the pineapple. I. Some esters, alcohols, and carbonyl compounds

1964 ◽  
Vol 17 (1) ◽  
pp. 130
Author(s):  
DW Connell
Keyword(s):  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Carbonyl Compounds ◽  
Ethyl Lactate ◽  
Volatile Constituents

Investigation of the volatile constituents of pineapples received at a Brisbane cannery in the summer of 1961-62 has resulted in the identification of methanol, ethanol, n-propanol, isobutanol, n-pentanol, ethyl acetate, ethyl n-butyrate, methyl isovalerate, methyl n-caproate, ethyl n-caproate, methyl n-caprylate, n-amyl n-caproate, ethyl lactate, methyl β-methylthiolpropionate, ethyl β-methylthiol- propionate, and diacetyl. The presence of at least 12 other constituents was indicated by gas chromatography.

scholarly journals Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation

2021 ◽  
Vol 12 ◽  
Author(s):  
Chunjuan Liu ◽  
Xiangwei Gong ◽  
Guan Zhao ◽  
Maw Ni Soe Htet ◽  
Zhiyong Jia ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Ethyl Acetate ◽  
Microbial Diversity ◽  
Comprehensive Analysis ◽  
Ethyl Lactate ◽  
Positive Relation ◽  
Total Proportion ◽  
Higher Temperature ◽  
Fermented Grains ◽  
The Relationship

The fermentation process of Chinese Xifeng liquor involves numerous microbes. However, the sources of microbes in fermented grain and the link between liquor flavour and physicochemical properties and microbial diversity during fermentation still remain unknown. Herein, two waxy (JiNiang 2 [JN-2] and JinNuo 3 [JN-3]) and four non-waxy (JiZa 127 [JZ-127], JinZa 34 [JZ-34], LiaoZa 19 [LZ-19], and JiaXian [JX]) sorghum varieties were selected for the comprehensive analysis of the relationship between liquor flavour and the physicochemical properties and microbial diversity of fermented grains. Results showed that ethyl acetate was the main flavour component of JZ-127, JZ-34, and JX, whereas ethyl lactate was mainly detected in JN-2, JN-3, and LZ-19. Ethyl lactate accounted for half of the ethyl acetate content, and JX exhibited a higher liquor yield than the other sorghum varieties. The fermented grains of waxy sorghum presented higher temperature and reducing sugar contents but lower moisture and starch contents than their non-waxy counterparts during fermentation. We selected JN-3 and JX sorghum varieties to further investigate the microbial changes in the fermented grains. The bacterial diversity gradually reduced, whereas the fungal diversity showed nearly no change in either JN-3 or JX. Lactobacillus was the most abundant bacterial genus, and its level rapidly increased during fermentation. The abundance of Lactobacillus accounted for the total proportion of bacteria in JX, and it was higher than that in JN-3. Saccharomyces was the most abundant fungal genus in JX, but its abundance accounted for a small proportion of fungi in JN-3. Four esters and five alcohols were significantly positively related to Proteobacteria, Bacteroidetes, and Actinobacteria; Alphaproteobacteria, Actinobacteria, and Bacteroidia; Bacillales, Bacteroidales, and Rhodospirillales; and Acetobacter, Pediococcus, and Prevotella_7. This positive relation is in contrast with that observed for Firmicutes, Bacilli, Lactobacillales, and Lactobacillus. Meanwhile, Aspergillus was the only fungal microorganism that showed a significantly negative relation with such compounds (except for butanol and isopentanol). These findings will help in understanding the fermentation mechanism and flavour formation of fermented Xifeng liquor.

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