Furdikova, Katarina; Machynakova, Andrea; Drtilova, Tereza; Spanik, Ivan published an article in 2020, the title of the article was Comparison of different categories of Slovak Tokaj wines in terms of profiles of volatile organic compounds.Product Details of 123-25-1 And the article contains the following content:
The present work deals with the characterization of volatile organic compounds in wines from the Slovak Tokaj wine region. Studied wine samples were divided into 3 groups-varietal wines from registered Tokaj vine varieties, film wines Tokajske samorodne dry, and naturally sweet botrytized wines Tokaj selections. The VOCs from wines were extracted using optimized solid phase microextraction and analyzed by comprehensive two-dimensional gas chromatog. coupled to high-resolution time-of-flight mass spectrometry (HRTOF-MS). In total, 176 VOCs were identified in all 46 studied samples. It was found that the total number of VOCs in varietal wines was generally higher than in botrytized wines. All three studied categories showed characteristic VOC profiles with significant differences. Varietal wines were characterized by higher concentrations of esters and terpenoids originating from grapes. The presence of γ-octalactone, (E)-6-methylhept-2-en-4-one, and lack of benzaldehyde were typical for Tokajske samorodne dry. Tokaj selections expressed the highest concentration of di-Et malate, benzaldehyde, and furfurals. Several interesting trends were also observed The concentration of fermentation products was highest in varietal wines, while long-term matured Tokaj special wines were typified by the presence of compounds related to noble-rotten raisins (2-phenylacetaldehyde, Et 2-phenylacetate, and 2-phenylethanol), wood (cis-whisky lactone), and aging (1,1,6-trimethyl-2H-naphthalene, furfural, and 5-methylfurfural). The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1
The Article related to volatile organic compound furanoid tokaj wine, tokaj, comprehensive gas chromatography, high-resolution mass spectrometry, winemaking technologies, Food and Feed Chemistry: Beverages and other aspects.Product Details of 123-25-1
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