Aroma composition of fruit wines. II. Bilberry wine was written by Schreier, P.;Drawert, F.. And the article was included in Chemie, Mikrobiologie, Technologie der Lebensmittel in 1982.COA of Formula: C11H14O3 This article mentions the following:
The volatile components of 2 laboratory-made and 4 com. bilberry wines were separated by liquid-liquid extraction and investigated by column chromatog. on silica gel, gas chromatog. and combined gas chromatog.-mass spectrometry. Of the aroma components, 43 compounds were identified, including, among them furfural [98-01-1], 5-methylfurfural [620-02-0], and Et 4-oxopentanoate [539-88-8], in some com. samples made from juice concentrates The occurrence of 3-methylbutanoate [503-74-2] and Et 2- [7452-79-1] and 3-methylbutanoates [108-64-5] in a com. sample, together with a large amount of benzyl alc. [100-51-6] suggests unlawful addition of flavorings during processing. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0COA of Formula: C11H14O3).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.COA of Formula: C11H14O3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics