Bueyueksirit-Bedir, Tuba published the artcileAroma profile and phenolic content of honey wine produced from Wild Rose Fruit, Application In Synthesis of 111-11-5, the main research area is Rosa fruit juice honey wine aroma phenolics.
In this study, two chromatog. techniques were applied to determine the aroma profile and phenolic compounds of “”Honey wine”” produced by addition of Wild Rose Fruits (Rosa odorata-Andrews-Sweet). In addition, another control wine was produced with sucrose and rose fruits in order to differentiate compounds produced by yeast fermentation from those originated from honey and rose fruits. After maturation aroma components, phenolic compounds and sugar composition of wines were identified. Aroma components were determined by headspace solid-phase microextraction gas chromatog. mass spectrometry (HS-SPME/GC-MS) techniques in wine samples. The dominant aroma components in both wines were ethanol, Et acetate, iso-Bu alc., 2-methyl-1-butanol, 3-methyl-1-butanol, Et caprylate, Et decanoate, capronate Et. Some minor differences in the percentage of major aroma components were determined between two wine samples. Phenolic and sugar compositions were identified by high performance liquid chromatog. (HPLC) method in fruit extract and wine samples. While the total amount of phenolic compounds were 3604.9 mg/l in fruit juice, 74.3 mg/l in control wine and 111.8 mg/l in honey wine, the most abundant phenolics in both wines were catechin, epicatechin and routine.
Journal of Scientific & Industrial Research published new progress about Fruits. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics