Niu, Yunwei published the artcileCharacterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose, HPLC of Formula: 106-32-1, the main research area is apple juice ethyl acetate aroma intensity gas chromatog olfactometry; Aroma intensity; E-nose; GC-O; OAV; Odour threshold; Perceptual interaction.
In this study, twenty ester compounds of juiced apples from three different varieties were identified and quantified by gas chromatog.-olfactometry (GC-O) and gas chromatog.-mass spectrometry (GC-MS) anal. Six esters were selected as the key odor-active compounds by omission Tests. Perceptual interaction among esters was investigated through odor thresholds and intensity of six esters and fifteen binary mixtures Most of these mixtures followed an addition behavior. Et butanoate and Bu acetate had a synergistic effect. Sensory anal. revealed that fruity, sour and green notes were enhanced significantly by adding the binary mixture of Et butanoate and Bu acetate (E&B). Electronic nose (e-nose) data showed that, compared with the individual ester, the response values of E&B were increased on four sensors. Moreover, with regard to partial least squares regression (PLSR), fruity, sour and green notes attribute covaried well with five sensors of e-nose. The present study would provide a theor. basis for understanding the aroma characteristic of apple juice, hoping to be helpful for the improvement of apple juice aroma and flavor.
Food Research International published new progress about Apple juice. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics