Deng, Yang published the artcileComposition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits, Product Details of C10H20O2, the main research area is Schisandra ale beer schisandrin gomisin phenol viscosity oxidative stability; Antioxidant capacity; Beer; Lignans; Schisandra chinensis; Sensory characteristics.
To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, resp.). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, resp. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.
Food Science and Biotechnology published new progress about Ale. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics