Yao, Yao; Chen, Kai; Yang, Xingyuan; Li, Jingming; Li, Xuewen published the artcile< Comparative study of the key aromatic compounds of Cabernet Sauvignon wine from the Xinjiang region of China>, Application In Synthesis of 623-50-7 , the main research area is Cabernet Sauvignon wine aromatic compound China; Cabernet Sauvignon wine; GC–MS; Heatmap cluster; Random forest; Sensory analysis; Volatile compounds.
Abstract: To determine the differences in the characteristic volatile compounds between winemaking areas in the Xinjiang region, this study was conducted by sampling Cabernet Sauvignon grapes from four winemaking areas in Xinjiang, named Tianshanbeilu, Yili, Yanqi, and Hami. After undergoing the same alc. fermentation treatment, the wines from the four areas were subjected to GC-MS and sensory anal. The results showed that fifty aromatic compounds (including higher alcs., esters, acids, terpenes, aldehydes/ketones, et al.) were identified and quantified. Interestingly, the terpene and phenylalanine derivative contents of the wines from northern Xinjiang were higher than those from the south. Addnl., four vineyards highly contributed to the development of key volatile compounds in the Xinjiang region. Sensory anal. showed that the wines from northern Xinjiang were impressive with a flowery and fruity aroma and the wines from southern Xinjiang had a stronger wine body and astringency.
Journal of Food Science and Technology (New Delhi, India) published new progress about Acidity (volatile). 623-50-7 belongs to class esters-buliding-blocks, and the molecular formula is C4H8O3, Application In Synthesis of 623-50-7 .
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics