Furdikova, Katarina published the artcileComparison of volatiles in noble-rotten and healthy grape berries of Tokaj, COA of Formula: C9H18O2, the main research area is Vitis glycerol ethanol citric gluconic succinic acid.
The presented work compares basic parameters as well as comprehensive profiles of volatile organic compounds identified in healthy and noble-rotten grape berries of 6 Tokaj grapevine varieties (Muscat Lunel, Furmint, Lipovina, Zet́a, Kabar and Fat grape). Volatile components were determined by GC × GC-HRTOF-MS with previous solid phase microextraction of volatiles from head space and expressed as relative concentrations The greatest differences between the basic composition of healthy and noble-rotten grapes were found in glycerol, ethanol, citric, gluconic and succinic acid. 116 volatile compounds were identified and compared in scope of their ability to distinguish healthy and noble-rotten berries in context of aromatic or non-aromatic variety. Regardless of grapevine variety, 59 compounds significantly distinguished noble rot from healthy berries whereby the most important were 2-hepten-1-ol, 2-octen-1-ol, hexadecanoic acid, 3,5-octadien-2-one, sulcatol and hexyl acetate. Volatile profiles of healthy as well as noble-rotten berries of aromatic variety Muscat Lunel differed from non-aromatic ones and were characterized mostly by higher relative concentrations of terpenoids neo-allo ocimene, cis-rose oxide, linalool, nerol oxide and sulcatol.
LWT–Food Science and Technology published new progress about Grape. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics