Tchouakeu Betnga, Prudence Fleur published the artcileImpact of closure material on the chemical and sensory profiles of grappa during storage in bottle, COA of Formula: C11H22O2, the main research area is grappa bottle storage closure material chem sensory profile.
The effects of different closure materials for stoppers were evaluated on the volatile and non-volatile composition and sensory profile of an Italian grappa (a fermented grape pomace brandy) stored in bottles for 12 mo. With respect to tech. stoppers, common micro-granulated cork stoppers increasingly absorbed the distillate over storage and released more intense non-volatile compounds determining the browning of grappa. Higher alcs. and esters were the main compounds contributing to the volatile profile of grappa and were correlated to pungent and floral/fruity aromas, resp. Esters and alcs. from C3 to C8 (Et acetate, Et hexanoate, 3-methyl-1-butanol acetate, 2-methyl-1-propanol, 3-methyl-1-butanol and 1-hexanol) decreased from three to six months of storage and further increased. Instead, the esters Me decanoate, Et decanoate and Et dodecanoate increased from three to six months and then decreased. The sensory profile of grappa was also affected by the common micro-granulated cork stopper after one-year of storage in bottle as determined by the trained panel.
LWT–Food Science and Technology published new progress about Absorption. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics