Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine was written by Shi, Xu;Liu, Yaqiong;Ma, Qianyun;Wang, Jie;Luo, Jianhua;Suo, Ran;Sun, Jianfeng. And the article was included in LWT–Food Science and Technology in 2022.COA of Formula: C11H22O2 The following contents are mentioned in the article:
Fermentation of the Longyan grape at a low temperature typically leads to the production of the more aromatic and characteristic Longyan white wine. However, the role of microorganisms during fermentation, particularly their contribution to aroma formation, is poorly understood. The dynamics of volatile compounds and microbial succession during the fermentation process of Longyan wine were monitored at 10°C, 15°C, and 20°C, by using HS-SPME-GC/MS and HST. Fourteen aromas markers and 13 microbial biomarkers were responsible for the differences between fermentation at these temperatures Although the total volatile compounds content was higher at 20°C mainly due to the higher contents of Et octanoate and Et decanoate (P < 0.05), wines fermented at 10°C had higher complexity of esters and terpenes. Orthogonal partial least squares (variable importance in projection >1), and Spearman’0s correlation (|ρ| > 0.7) indicated that the unique core microorganisms (Geobacillus, Lactobacillus, and Terribacillus) at 10°C were pos. correlated to aromatic markers ((R)-lavandulyl acetate, β-caryophyllene, isoamyl hexanoate, P < 0.05; di-Et succinate, octyl acetate, decyl acetate, P < 0.01). Reducing the fermentation temperature had a potential application prospect for flavor improvement. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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.COA of Formula: C11H22O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics