Corsini, Lara published the artcileCharacterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication, Category: esters-buliding-blocks, the main research area is balsamic vinegar odor compound geog GC olfactometry; Aroma; Balsamic vinegars from Modena; Gas chromatography-olfactometry; Geographical indication; Odour-active compounds.
Odor-active compounds in three traditional balsamic vinegars from Modena (TB) and seven balsamic vinegars from Modena (PGI) were determined by gas chromatog.-olfactometry (GC-O) using frequency of detection methodol. (modified frequency, MF, %). The main odor compounds (mean MF > 60%) were 2,3-butanedione (75%), acetic acid (70%), furan-2-carbaldehyde (62%), 1-(furan-2-yl)ethanone (62%), 2-methylpropanoic acid (66%), butanoic acid (78%), 3-methylbutanoic acid (83%), 2-phenylethyl acetate (65%), 2-hydroxy-3-methylcyclopent-2-en-1-one (61%), 2-phenylethan-1-ol (84%), 3-hydroxy-2-methylpyran-4-one (60%), (5-formylfuran-2-yl)methyl acetate (68%), 2-phenylacetic acid (69%) and 4-hydroxy-3-methoxybenzaldehyde (86%). All odor impact compounds were grouped into 7 categories according to their aromatic character: cheesy-butter-lactic, sweet, flower, empyreumatic, fruity, chem. and miscellaneous Balsamic vinegars from Modena showed lower values for the sweet category whereas for the miscellaneous and chem. categories they exhibited higher values than those found in traditional balsamic vinegars from Modena. A principal component anal. showed that both types of vinegars from Modena could be clearly differentiated based on olfactometric data.
Food Chemistry published new progress about Food analysis. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics