Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer was written by Richter, T. M.;Silcock, P.;Algarra, A.;Eyres, G. T.;Capozzi, V.;Bremer, P. J.;Biasioli, F.. And the article was included in Food Research International in 2018.Related Products of 659-70-1 This article mentions the following:
Hop-derived volatile organic compounds (VOCs) play an important role in the flavor and aroma of beer, despite making up a small percentage of the overall profile. To understand the changes happening during fermentation, proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was applied for the first time in brewing science to directly measure the changes in hop-derived VOCs during the fermentation of four different worts containing one of two aroma hops in combination with one of two yeast biotypes. PTR-ToF-MS successfully detected and tracked mass-to-charge ratios (m/z) arising from interactions between the different yeast strains and the hop cultivars. Differences were observed in the dynamic VOC profiles between different beer treatments for m/z such as m/z 145.121 (Et hexanoate) and m/z 173.153 (isoamyl isovalerate or Et octanoate). The ability to monitor changes in VOCs during fermentation provides valuable information on the priority of production and transformation reactions by yeast. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Related Products of 659-70-1).
Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Related Products of 659-70-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics