Tabaszewska, Malgorzata; Najgebauer-Lejko, Dorota; Zbylut-Gorska, Maria published an article in 2022, the title of the article was The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production.HPLC of Formula: 123-25-1 And the article contains the following content:
The leaves, inflorescences, and fruits of hawthorn have long been known for their therapeutic properties. A wide range of hawthorn products, including liqueurs, are manufactured, due to the technol. potential of the raw material as well as the richness of its volatile compounds This study aimed to determine the effect of the liqueur production method and various methods of fruit preservation on the quant. and qual. composition of volatile compounds in the liqueurs produced. Hawthorn fruits saturated with sucrose and non-saturated with sucrose, fresh or preserved through one of three methods: freezing, air-drying, and freeze-drying, were used for liqueur preparation The samples were analyzed using a gas chromatograph-mass spectrometer. They were found to contain 54 volatile compounds classified into 12 groups of chems. All 54 identified volatile compounds were detected in the liqueur made from hawthorn fruits non-saturated with sucrose and preserved by freeze-drying. In this liqueur type, 12 of the identified volatile compounds occurred in the highest concentration when compared to the other treatments. Among all volatiles, the following compounds were present in the analyzed liqueurs in the highest concentrations: dodecanoic acid Et ester (11.782 g/100 g), lactones (6.954 g/100 g), five monoterpenes (3.18 g/100 g), two aromatic hydrocarbons (1.293 g/100 g), isobensofuran (0.67 g/100 g), alc.-2-methyl-2-propanol (0.059 g/100 g), and malonic ester (0.055 g/100 g). Among all analyzed liqueurs, the one made from the fruits non-saturated with sucrose and frozen was characterized by the smallest diversity of volatiles, which were present in the lowest concentrations in that liqueur. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).HPLC of Formula: 123-25-1
The Article related to crataegus fruit preservation method extractability aroma compound liqueur production, pca, hawthorn, liqueur, volatile compounds, Placeholder for records without volume info and other aspects.HPLC of Formula: 123-25-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics