Evolution of aromatic compounds in grape wines fermented with and without the addition of ginkgo biloba leaf extract during aging was written by Zhang, Guodong;Qi, Yulin;Hu, Boran. And the article was included in Shipin Kexue (Beijing, China) in 2010.Formula: C7H14O3 The following contents are mentioned in the article:
The present study aimed to analyze and compare the evolution of aromatic compounds in grape wines fermented with and without the addition of Ginkgo biloba leaf extract during aging. The aromatic compounds in grape wines were extracted by the solvent extraction method, analyzed by GC-MS and identified by the computer search technique. Totally 32 compounds were separated, among which 29 were identified, mainly including aldehydes, alcs., esters, and furans. There was an obvious difference in aromatic compounds between both freshly fermented grape wines. However, the difference became unobvious after 1 yr of aging and both aged grape wines exhibited similar kind and amount of aromatic compounds This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Formula: 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. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Formula: C7H14O3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics