Analysis and assessment of Madeira wine ageing over an extended time period through GC-MS and chemometric analysis was written by Pereira, Ana C.;Reis, Marco S.;Saraiva, Pedro M.;Marques, Jose C.. And the article was included in Analytica Chimica Acta in 2010.COA of Formula: C7H14O3 The following contents are mentioned in the article:
Wine is one of the world’s higher value agricultural products. The present work is centered on Madeira wine, a fine and prestigious example among Portuguese liqueur wines, with the main goal to deepen our understanding of relevant phenomena going on during the winemaking process, in particular during aging of “Malmsey” Madeira wine. In this paper we present the results obtained from the chem. characterization of how its aroma composition evolves during aging, and the development of a robust framework for analyzing the identity of aged Madeira wines. An extended aging period was considered, covering a time frame of twenty years, from which several samples were analyzed in terms of their aromatic composition The multivariate structure of this chem. information was then processed through multivariate statistical feature extraction techniques such as principal component anal. (PCA) and partial least squares discriminant anal. (PLS-DA), in order to identify the relevant patterns corresponding to trends associated with wine aging. Classification methodologies for age prediction were developed, using data from the lower dimensional sub-spaces obtained after projecting the original data to the latent variable spaces provided by PCA or PLS-DA. Finally, the performance for each classification methodol. developed was evaluated according to their error rates using cross-validation methodologies (Leave-One-Out and k-fold Monte Carlo). Results obtained so far show that quite interesting classification performances can indeed be achieved, despite the natural variability present in wine products. These results also provide solid bases which can be used to build up available frameworks which assist quality monitoring and identity assurance tasks. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9COA of Formula: C7H14O3).
Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esters contain a carbonyl center, which gives rise to 120掳 C鈥揅鈥揙 and O鈥揅鈥揙 angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C鈥揙鈥揅 bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. COA of Formula: C7H14O3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics