Liu, Ruo-Chen published the artcileAnalysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose, Related Products of esters-buliding-blocks, the publication is Journal of Food Composition and Analysis (2022), 104673, database is CAplus.
Vinegar is a very popular condiment with different species and aroma profiles. Eighty-three volatile odor compounds (VOCs) were identified from European vinegar using ultra-fast gas chromatog. electronic nose (UFGC E-nose), of which there were 61 VOCs with odor activity value (OAV) ≥ 1. Among the 61 VOCs, acetic acid, Et isovalerate, propionaldehyde, butanoic acid, Et cinnamate, and guaiacol contributed significantly to the aroma property and type of European vinegar. There were obvious clustering trends of apple vinegar, wine vinegar, and balsamic vinegar in principal component anal. (PCA). The clustering of the vinegar-like groups was more obvious in orthogonal partial least squares discriminant anal. (OPLS-DA). The volatile markers discriminating vinegar, including acetic acid, propionic acid, pyrazine, furfural, iso-Pr alc., and so on, were screened out by variable importance for the projection (VIP). These results demonstrated that UFGC E-nose is a novel, rapid and non-destructive anal. tool and can also be used for identifying aroma compounds and tracing the food species.
Journal of Food Composition and Analysis published new progress about 103-26-4. 103-26-4 belongs to esters-buliding-blocks, auxiliary class Alkenyl,Benzene,Ester,Protease,Tyrosinase,Natural product, name is Methyl 3-phenyl-2-propenoate, and the molecular formula is C10H10O2, Related Products of esters-buliding-blocks.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics