Characterization of odour-active volatile compounds of acerola wine was written by Pino, J. A.;Quijano-Celis, C. E.. And the article was included in Acta Alimentaria in 2019.HPLC of Formula: 868-57-5 This article mentions the following:
The volatile compounds of acerola wine were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatog.-flame ionization detector (GC-FID), gas chromatog.-mass spectrometry (GC-MS), and gas chromatog.-olfactometry (GC-O). The composition of acerola wine included 38 esters, 19 alcs., 16 acids, 8 terpenes, 5 aldehydes, 5 ketones, 3 furans, and 8 miscellaneous compounds The odor-active compounds were screened by application of the aroma extract dilution anal. and odor activity values. Nineteen odorants were considered as odor-active volatiles, from which Me 2-methylbutanoate and 2-ethylhexan-1-ol were the most odor-active compounds In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5HPLC of Formula: 868-57-5).
Methyl2-methylbutyrate (cas: 868-57-5) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.HPLC of Formula: 868-57-5
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics