Effect of enzymatic aroma release on the volatile compounds of white wines presenting different aroma potentials was written by Rocha, Silvia M.;Coutinho, Paula;Delgadillo, Ivonne;Cardoso, Antonio Dias;Coimbra, Manuel A.. And the article was included in Journal of the Science of Food and Agriculture in 2005.Formula: C11H14O3 This article mentions the following:
Wines from Maria Gomes (Fernao Pires) and Bical varieties were treated with an enzymic preparation, Lallzyme de Lalvin, with β-glucosidase, pectinase, arabinosidase and rhamnosidase activity. The reference and enzyme-treated wines were, submitted to a process of continuous liquid-liquid extraction with dichloromethane and analyzed by GC-MS. The volatile contents of the wines were 199 and 188 mg1-1, resp., for Maria Gomes and Bical. Both varieties contained aliphatic and aromatic alcs., terpenoids, esters, aliphatic acids and lactones. Enzymically treated wines showed an increase of 9% in the total amount of volatile compounds of Maria Gomes, due, mainly, to the increase of geraniol (67%), terpene diols (96%), phenols and aromatic alcs. (26%) and esters (32%). Some of them were within their perception limits and may have a contribution to the floral and fruity notes. Conversely, no significant modifications were introduced by enzymic treatment in the total amount of volatile compounds of Bical wine. The presence of aromatic alcs. in significant amounts, which may represent an interesting characteristic in Bical wines, was not increased by the treatment used. This study with two white varieties grown in the same Appellation shows that the effectiveness of aroma release by enzymic treatment, using a broad range of enzymic activities, is closely dependent on the varietal aroma potential, knowledge of which is a key determinant for full exploitation of wine qualities. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0Formula: C11H14O3).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Formula: C11H14O3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics