Gonzalez Viejo, Claudia published the artcileChemical characterization of aromas in beer and their effect on consumers liking, SDS of cas: 106-32-1, the main research area is chem aroma beer; Beer acceptability; Beer aromas; Fermentation; Gas chromatography; Volatiles.
Identification of volatiles in beer is important for consumers acceptability. In this study, triplicates of 24 beers from three types of fermentation (top/bottom/spontaneous) were analyzed using Gas Chromatograph with Mass-Selective Detector (GC-MSD) employing solid-phase microextraction (SPME). Principal components anal. was conducted for each type of fermentation Multiple regression anal., and an artificial neutral network model (ANN) were developed with the peak-areas of 10 volatiles to evaluate/predict aroma, flavor and overall liking. There were no hops-derived volatiles in bottom-fermentation beers, but they were present in top and spontaneous. Top and spontaneous had more volatiles than bottom-fermentation 4-Ethyguaiacol and trans-β-ionone were pos. towards aroma, flavor and overall liking. Styrene had a neg. effect on aroma, flavor and overall liking. An ANN model with high accuracy (R = 0.98) was obtained to predict aroma, flavor and overall liking. The use of SPME-GC-MSD is an effective method to detect volatiles in beers that contribute to acceptability.
Food Chemistry published new progress about Ale. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics