Karabagias, Ioannis K. published the artcilePhysico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics, Computed Properties of 106-32-1, the main research area is wine elec conductivity phenolic compound salinity.
Wine comprises a beloved food and human companion since the early times of humans on earth. In this study, wine samples of different type (red, white, and rose) and variety (Agiorgitiko, Augoustiatis, Cabernet Sauvignon, Syrah, Vlahiko, Assyrtiko, Chardonnay, Debina, Moschofilero, Vidiano, Syrah plus Mandilari, and Xinomavro) were subjected to physico-chem. and aroma compounds analyses, in an effort to characterize their identity and discriminate these samples according to variety using statistics. Results showed significant differences (p < 0.05) for wine samples of different variety in regard to the measured physico-chem. parameters (pH, elec. conductivity, total dissolved solids, salinity, L*, a*, b*, and Chroma*) and aroma compounds (alcs., esters, phenolic compounds, pyran compounds, and terpenoids/norisoprenoids). Application of multivariate anal. of variance, linear discriminant anal., and weighted least-squares regression anal. fired up the perfect varietal discrimination (100%) of wine samples and modeling of results, contributing to new information in the literature about the identity of these wine varieties. European Food Research and Technology published new progress about Alcohols. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics