Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines was written by Li, Shiqi;Bi, Pengfei;Sun, Nan;Gao, Zhiyi;Chen, Xiaowen;Guo, Jing. And the article was included in Journal of Food Composition and Analysis in 2022.Name: Octyl acetate The following contents are mentioned in the article:
To improve the functional properties and flavor complexity of kiwi wine using different non-Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochem. and sensorial profiles of the wines were evaluated. The evolution of cells showed that non-Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component anal. (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of Et esters (Et hexanoate, Et heptanoate, Et decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, Et butyrate, Me butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Name: Octyl acetate).
Octyl acetate (cas: 112-14-1) 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. Name: Octyl acetate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics