Hanousek Cica, Karla published the artcileCharacterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe, Synthetic Route of 123-29-5, the main research area is flavor spirit mistletoe aromatic compound.
Mistletoe (Viscum album) is mostly used in its herbal form owing to its content of diverse biol. active substances. In Croatia’s Adriatic region, it is used for production of Biska, a strong alc. beverage produced by maceration of mistletoe in spirit or brandy, with or without the addition of honey. In this work, Biska was characterized by anal. of aroma compounds and physicochem. parameters and is the first study of the aroma profile of a strong alc. beverage produced with mistletoe. The aroma of 14 samples of Biska – five com. and nine homemade – was analyzed using GC/MS with solid-phase microextraction A total of 166 aroma compounds were detected. Major components were Et esters (medium and long chain fatty acids), fatty alcs., iso-Pr myristate, aldehyde decanal and some terpenes. The distribution of aroma compounds was evaluated by principal component anal. Some significant differences in physicochem. properties were observed including ethanol concentration (28-44% volume/volume) and pH (4.4-6.5). Although the color of Biska was light brown with greenish reflections, there were differences in chromatic parameters. The com. samples were darker and were less transparent than homemade Biska, perhaps reflecting more extensive maceration/extraction or the addition of caramel.
Journal of the Institute of Brewing published new progress about Distilled spirits. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Synthetic Route of 123-29-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics