Establishment of the volatile signature of wine-based aromatic vinegars subjected to maceration was written by Perestrelo, Rosa;Silva, Catarina L.;Silva, Pedro;Camara, Jose S.. And the article was included in Molecules in 2018.Computed Properties of C7H14O3 The following contents are mentioned in the article:
The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenol. tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs). The evaluation was performed using solid phase microextraction (SPME) combined with gas chromatog. combined with mass spectrometry (GC-MS). Exptl. parameters influencing headspace solid (HS)-SPME extraction efficiency, were optimized using an univariate exptl. design. The best results were achieved using a polydimethylsiloxane (PDMS) fiber, 10 mL of vinegar sample, at 50 °C for 30 min of extraction This way One hundred and three volatile organic compounds (VOCs), belonging to different chem. families including Et esters (37), higher alcs. (20), fatty acids (10), terpenoids (23), carbonyl compounds (six), lactones (five) and volatile phenols (two), were identified in wine vinegar (control) and WBAV. As far as we know, 34 of these VOCs are reported for the first time in macerated vinegars. Higher alcs. and lactones are the major chem. families in WBAV macerated with apple, whereas terpenoids are predominant in WBAV macerated with banana. The obtained data represent a suitable tool to guarantee the authenticity and genuineness of WBAV, as well as to promote the production of WBAV with improved sensorial and organoleptic properties. To the best of our knowledge, there are no reported studies dealing with the volatile signature of WBAV enriched with banana, passion fruit, apple and pennyroyal. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Computed Properties of C7H14O3).
Ethyl 3-ethoxypropanoate (cas: 763-69-9) 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. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Computed Properties of C7H14O3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics