Understanding the interactive effects of volatile compounds contributing to 閳ョ灚tone fruit閳?aroma nuances in white wines was written by Espinase Nandorfy, D.;Siebert, T.;Watson, F.;Keast, R.;Francis, I. L.. And the article was included in Australian Journal of Grape and Wine Research in 2022.SDS of cas: 706-14-9 This article mentions the following:
The sensory experience of wine aroma is challenging to study. Given the presence of numerous and trace level volatiles, the subtle aroma nuances involved, as well as the complexity of human odor processing, the contribution of individual compounds and mixtures can be difficult to determine In white wines, the volatile compounds eliciting stone fruit aromas are not well understood. Factorial designs were used with odorants added to model wine and assessed using sensory quant. descriptive anal. In model Viognier-like wines, several monoterpenes were confirmed to convey stone fruit attributes Apricot and Peach, which were strongly suppressed by aldehydes which imparted Cardboard-like odours. Importantly, lactones increased Apricot aroma when combined with the monoterpenes. For model unoaked Australian Chardonnay wine, sensory-directed screening followed by factorial studies showed that aliphatic Et esters, in particular Et octanoate, directed Peach aroma. Fatty acids were strong suppressors of the Peach attribute and gave Cheesy odours. Apricot and peach aromas in Viognier and Chardonnay, although perceptually similar, were caused by different chem. compound families: grape-derived monoterpenes with lactones and yeast-derived fatty acid Et esters, resp. Having confirmed the compounds responsible for apricot and peach white wine aromas, there is potential to modify their concentration through established viticultural and winemaking practices. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9SDS of cas: 706-14-9).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120鎺?C閳ユ弲閳ユ彊 and O閳ユ弲閳ユ彊 angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C閳ユ彊閳ユ弲 bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. SDS of cas: 706-14-9
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics