Ling, Mengqi’s team published research in Molecules in 2021 | CAS: 111-11-5

Molecules published new progress about Bell pepper. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

Ling, Mengqi published the artcileModification of sensory expression of 3-isobutyl-2-methoxypyrazine in wines through blending technique, Category: esters-buliding-blocks, the main research area is volatile compound wine blending sensory interaction aroma modification; 3-isobutyl-2-methoxypyrazines; GC-MS; aroma modification; bottle aging; sensory interaction; volatile compounds; wine blending.

Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation Volatiles were detected by gas chromatog.-mass spectrometry (GC-MS), and wines were evaluated by quant. descriptive anal. at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of ‘green pepper’, especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation anal., acetates could promote the expression of ‘tropical fruity’ and suppress ‘green pepper’ caused by IBMP. Pos. correlation was observed among ‘green pepper’, ‘herbaceous’, and ‘berry’. The concentration balance between IBMP and other volatiles associated with ‘green pepper’ and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000μg/L), isoamyl acetate (550μg/L), Et hexanoate (400μg/L), and Et octanoate (900μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken ‘green pepper’ and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.

Molecules published new progress about Bell pepper. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics