Effects of different fermentation processes on the quality and aroma of seabuckthorn wine was written by Shi, Fei;Qiao, Yijiao;Wang, Jun. And the article was included in Shanxi Nongye Daxue Xuebao, Ziran Kexueban in 2021.Quality Control of Isopentyl hexanoate The following contents are mentioned in the article:
Objective]The optimal brewing technol. of seabuckthorn fruit wine was obtained by comparing the effects of different fermentation processes on the quality and aroma of the fruit wine, which would provide a theor. basis for obtaining high quality seabuckthorn fruit wine. [Methods] Fresh seabuckthorn fruit were picked in Linxian county, Lvliang city, Shanxi Province. The fruit was made into seabuckthorn fruit wine by three brewing methods:direct soaking with high-alc. liquor, direct fermentation with freshly squeezed fruit juice, and fermentation after fresh fruit squeezing, boiling and cooling. The alc. content, total acid content, total sugar amount, pH, total phenol content and color of seabuckthorn fruit wine were compared with the national fruit wine standard methods, and the volatile flavor substances profiles of different processes were determined and compared by gas chromatog.-mass spectrometry (GC-MS). [Results] The results showed that the alc. content of soaked wine was 45.57%; the total acid and total sugar content was lower than other processes at 4.53 and 2.41 g路L-1, resp.; the total phenol content was 94.95 mg路L-1, and the fruit aroma was weak. No significant differences were detected between fresh juice fermented wine and cooked juice fermented wine in terms of alc. contents at 11.20% and 11.57%, resp., total sugar contents at 9.62 and 9.78 g路L-1, resp. and total acid contents at 11.66, 12.53 g路L-1, resp. but the total phenol content of cooked juice fermented wine was significantly higher than that in the fresh juice fermented wine at 483.76 and 403.76 mg路L-1, resp. The ester aroma content of cooked juice fermented wine was higher and rich with the fruit aroma. The wine body was delicate and soft, and the overall quality was better than others. [Conclusion] In summary, among the three technologies, the appearance, aroma and nutritional value of seabuckthorn fruit wine produced by the cooked juice fermentation process are the best, and can be promoted and applied in production This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Quality Control of Isopentyl hexanoate).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Quality Control of Isopentyl hexanoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics