Changes in the aroma characteristics during the different processes of dry Cabernet Sauvignon wine production was written by Guo, Yingying;Zhang, Yancong;Yu, Ran;Wang, Fang;Wang, Wei;Zhang, Dai;Zhang, Jun. And the article was included in European Food Research and Technology.Application of 2198-61-0 The following contents are mentioned in the article:
Wine contains a multitude of volatile and non-volatile compounds The sensory characteristics of wine are strongly influenced by the volatile aromas. In this study, we used headspace solid-phase micro-extraction (HS-SPME) and gas chromatog. mass spectrometry (GC-MS) to analyze the Cabernet Sauvignon Grape samples obtained from Ningxia (China) processed by drying, winemaking, and aging, resp. Thirty-seven compounds that significantly influenced the wine aroma characteristics were analyzed quant. Results showed a close correlation of grape or wine volatile components with the flavor characteristics. 16, 29, and 32 aroma compounds were characterized during the drying, fermentation, and aging processes, resp. Drying of Cabernet Sauvignon decreased fruity aromas but enhanced herbaceous and caramel aromas. After fermentation, the aroma component showed substantial increase, with more pronounced caramel, floral, and fruity characteristics in the wine. The aging process decreased the aroma content, but there appeared to be a pos. influence on the formation of aging aromas, such as furfuryl alc., furfural, and 5-methylfurfural. The aging process not only directly altered the general composition of wine, but also showed a pos. influence on sensory properties. These findings shed new light on the mechanism of wine drying, fermentation, and aging process, which can help improve wine characteristics. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application of 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Application of 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics