Ledauphin, Jerome published the artcileIdentification of Trace Volatile Compounds in Freshly Distilled Calvados and Cognac Using Preparative Separations Coupled with Gas Chromatography-Mass Spectrometry, Recommanded Product: Isobutyl palmitate, the publication is Journal of Agricultural and Food Chemistry (2004), 52(16), 5124-5134, database is CAplus and MEDLINE.
GC-MS using both electron impact and chem. ionization detection modes led to the determination of the volatile composition of 2 samples of freshly distilled Cognac and 2 samples of freshly distilled Calvados. A total of 169 volatile compounds were directly identified in dichloromethane extracts obtained by liquid-liquid extraction Trace compounds present in both spirits were characterized with the help of preparative separations In a 1st step, groups of compounds were separated by preparative GC, and the fractions were analyzed on a polar stationary phase by GC-MS. In a 2nd step, silica gel fractionation was used to sep. them by polarity. In 331 compounds, of which 162 can be considered as trace compounds, were characterized in both freshly distilled Cognac and Calvados. Of these, 39 are common to both spirits; 30 are specific to Cognac with numerous hexenyl esters and norisoprenoidic derivatives, whereas 93 are specific to Calvados with compounds such as unsaturated alcs., phenolic derivatives, and unsaturated aldehydes.
Journal of Agricultural and Food Chemistry published new progress about 110-34-9. 110-34-9 belongs to esters-buliding-blocks, auxiliary class Aliphatic hydrocarbon chain,Ester, name is Isobutyl palmitate, and the molecular formula is C20H40O2, Recommanded Product: Isobutyl palmitate.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics