Quantitative analysis of characteristic aromatic compounds in red berry (Myrica rubra Sieb. Et Zucc) by HS-SPME and GC/MS was written by Kang, Wenhuai;Xu, Yan;Fan, Wenlai;Jiang, Wenguang;Zhou, Zengqun;Zhu, Yongfeng. And the article was included in Shipin Gongye Keji in 2009.Related Products of 1190-39-2 This article mentions the following:
Red bayberry (Myrica rubra Sieb. et Zucc) was a subtropical fruit tree native to China Southern, and its mature berry was characterized by strong aromatic flavor. The investigation on flavor was very significant. In this research, the volatile characteristic flavor was investigated using the liquid-liquid extraction (LLE) and headspace-solid phase microextraction (HS-SPME) technique, and the gas chromatog. mass spectrometry (GC/MS). The results showed that there were 60 components identified by HS-SPME-GC/MS. The primary classification of volatile components was terpenoids (40%). The second category was alcs. (22%). The contents of acid and ester were lower, with 1% and 3% resp. It showed that the content of β-caryophyllene was highest (1069.8 μg/L) among them. The research on anal. of red bayberry characteristic flavor was significant theor. basis for improving construction of the quality evaluation system and for investigating effect of the deep processing technol. on the flavor. In the experiment, the researchers used many compounds, for example, malonic acid dibutyl ester (cas: 1190-39-2Related Products of 1190-39-2).
malonic acid dibutyl ester (cas: 1190-39-2) 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° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C 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. Related Products of 1190-39-2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics