Liu, Fangtian published the artcileChanges of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars, Product Details of C10H20O2, the main research area is terpenoid blueberry wine volatile alc fermentation.
Aroma is one of the most important aspects to determine the wine quality and its market value. Changes of volatile profiles and terpenoid precursors were monitored for blueberry wines made from two different southern high bush cultivars (Misty and O’Neal) during the alc. fermentation using solid phase microextraction-gas chromatog.-quadrupole time of flight-mass spectrometry (SPME-GC-QTOF-MS). Volatile profile of the wine significantly changed as a function of time during fermentation, which was due to the gradual reduction of C6 compounds, extraction and hydrolysis of terpenoids precursors, and generation of esters and alcs. Misty samples contained higher amount of terpenoids compared to the O’Neal samples during the whole fermentation process. E-asarone and Me isoeugenol were only detected in O’Neal samples. Myrtenol, E-carveol and borneol were presented mainly as bound form, while other terpenoids mainly as free form in the final wines, indicating the different resistance of the glycoside to acid hydrolysis during fermentation
LWT–Food Science and Technology published new progress about Acid hydrolysis. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics