Del Fresno, Juan Manuel et al. published their research in International Journal of Molecular Sciences in 2021 | CAS: 118-61-6

Ethyl 2-hydroxybenzoate (cas: 118-61-6) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Synthetic Route of C9H10O3

The impact of Hanseniaspora vineae fermentation and ageing on lees on the terpenic aromatic profile of white wines of the albillo variety was written by Del Fresno, Juan Manuel;Escott, Carlos;Loira, Iris;Carrau, Francisco;Cuerda, Rafael;Schneider, R. Emi;Banuelos, Maria Antonia;Alez, Carmen Gonz;Arez-Lepe, Jos E. Antonio Su;Morata, Antonio. And the article was included in International Journal of Molecular Sciences in 2021.Synthetic Route of C9H10O3 This article mentions the following:

Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L.), during vinification is a useful biotechnol. to improve sensory complexity. Fermentation in steel barrels using Hanseniaspora vineae and sequential inoculation with Saccharomyces cerevisiae have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines. The GC-MS anal. profile shows a significant effect of H. vineae fermentation on the contents of terpenes (≈Ã?3), mainly in linalool (>× 3), β-citronellol (>× 4), geraniol (>× 2) and a-terpineol (≈Ã?2). The contents of several polyoxygenated terpenes and some volatile phenols with a spicy aroma were increased during fermentation In summary, Hanseniaspora vineae releases a large number of cell wall polysaccharides during fermentation that affect wine palatability and structure. Hanseniaspora vineae is a powerful bio-tool to enhance the fruitiness, floral notes and freshness in non-aromatic white varieties. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxybenzoate (cas: 118-61-6Synthetic Route of C9H10O3).

Ethyl 2-hydroxybenzoate (cas: 118-61-6) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Synthetic Route of C9H10O3

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics