Arcena, Mylene Ross published the artcileThe effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines, Name: Ethyl octanoate, the main research area is grape must winemaking sinapic acid rutin pulsed elec field.
This study investigated the effect of pulsed elec. fields (PEF) applied at different elec. field strengths (up to 41.5 kV/cm) and energy inputs (up to 49.4 kJ/kg) on the volatile and phenolic profiles of Merlot grapes at different stages of winemaking. Immediately after PEF treatment, greater amounts of anthocyanins and phenolics (e.g., catechin) were extracted while 2-hexenal (green aroma) was detected in lower concentrations in PEF-treated musts. At completion of alc. and malolactic fermentations, high-energy PEF treatment generally produced wines with increased anthocyanins, stilbenoids, hydroxycinnamic and hydroxybenzoic acids. A trained sensory panel assessed the sensory attributes of the finished wines using descriptive anal. It was found that those Merlot wines vinified with PEF-treated grapes possessed higher intensities of blackcurrant flavor and odor. The intensity of spice flavor in the Merlot wines also differed significantly between the wines. Overall, PEF treatment has the capability to provide winemakers the means to tailor the extraction of phenolic compounds towards the creation of red wines with distinct sensory characteristics.
Innovative Food Science & Emerging Technologies published new progress about Color. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics