Pino, J. A. published the artcileCharacterization of odour-active volatile compounds of acerola wine, Computed Properties of 111-11-5, the main research area is volatile compound acerola wine odor.
The volatile compounds of acerola wine were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatog.-flame ionization detector (GC-FID), gas chromatog.-mass spectrometry (GC-MS), and gas chromatog.-olfactometry (GC-O). The composition of acerola wine included 38 esters, 19 alcs., 16 acids, 8 terpenes, 5 aldehydes, 5 ketones, 3 furans, and 8 miscellaneous compounds The odor-active compounds were screened by application of the aroma extract dilution anal. and odor activity values. Nineteen odorants were considered as odor-active volatiles, from which Me 2-methylbutanoate and 2-ethylhexan-1-ol were the most odor-active compounds
Acta Alimentaria published new progress about Malpighia glabra. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.
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