Parish-Virtue, Katie published the artcileThe impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes, SDS of cas: 106-32-1, the main research area is thiol compound Sauvignon blanc grapes postharvest UV irradiation; 3-Mercapto hexylacetate; 3-Mercaptohexanol; Postharvest; Thiol precursor; Ultra-violet.
Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-L-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-L-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that irradiation of the grapes with UV light had little to no effect on the thiol precursors. Wines were fermented from the corresponding juices and 18 aroma compounds were quantified. Differences were found between UV treatments of the wines for 3-mercaptohexanol, hexan-1-ol, Et butanoate, Et hexanoate, Et octanoate and phenylethyl alc. However, these changes were not significant (p < 0.05) for both grape media trialled. Future studies involving larger sample sizes and replicate numbers should be completed in order to ascertain any changes in aroma chem. as a result of UV light application to grapes postharvest. Food Chemistry published new progress about UV radiation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.
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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics