Characterizing the chemical and sensory profiles of traditional American meads was written by Senn, Kaylie;Cantu, Annegret;Heymann, Hildegarde. And the article was included in Journal of Food Science in 2021.Category: esters-buliding-blocks The following contents are mentioned in the article:
The compositional and sensorial profiles of traditional American meads were determined using standard enol., volatile, and descriptive analyses. Forty-one com. meads produced by 35 meaderies across 20 states were selected to encompass a broad product range. The meads were analyzed for ethanol content, residual sugar, pH, titratable acidity, acetic acid, and free and total sulfur dioxide. Forty-three volatile compounds (alcs., esters, acids, terpenes, aldehydes, aromatic hydrocarbons, etc.) were tentatively identified using a nontargeted HS-SPME-GC-MS method. Et octanoate, phenylethyl alc., Et decanoate, and Et acetate were the most relatively abundant volatile compounds across the sample set. A trained panel (n = 11) evaluated each mead using descriptive anal. and the chem. and sensory analyses were compared. Acidity, sweetness, and cloying and viscous mouthfeel sensations, and alc. heat were the most influential sensory attributes and were driven by titratable acidity, residual sugar, and ethanol content, resp. Et octanoate and Et decanoate were correlated with manure aroma, phenylethyl alc. with yeast and green aromas, and Et acetate with citrus, solvent, and green olive aromas. This research further elucidates the empirical relationship between the chem. composition and sensory profiles of com. meads. Practical Application : This work provides the mead industry with further understanding of the compositional drivers of the sensory profiles of com. meads and demonstrates product categories (dry, semi-sweet, sweet) do not necessarily indicate compositional or sensory attributes. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Category: esters-buliding-blocks).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Category: esters-buliding-blocks
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics