Nespor, Jakub published the artcileAn HS-SPME-GC-MS method for profiling volatile compounds as related to technology used in cider production, Recommanded Product: Ethyl octanoate, the main research area is volatile compound cider production HS SPME GC MS method; HS-SPME-GC-MS; cider; volatile compounds.
Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcs. and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Anal. data were statistically evaluated using principal component anal., and differences in composition of volatiles between cider produced using “”intensified”” technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcs. (2-methylpropanol, isoamyl alcs., hexanol, and butane-2,3-diol) and esters (Et 2-methylbutanoate, butylacetate, and hexyl acetate).
Molecules 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, Recommanded Product: Ethyl octanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics