Ma, Teng-Zhen; Gong, Peng-Fei; Lu, Rong-Rong; Zhang, Bo; Morata, Antonio; Han, Shun-Yu published an article in 2020, the title of the article was Effect of different clarification treatments on the volatile composition and aromatic attributes of ′Italian Riesling′ icewine.COA of Formula: C8H14O4 And the article contains the following content:
The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ′Italian Riesling′ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, resp. Furthermore, with high impact on aroma were: Et hexanoate which reduced by 20-80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3-33% and linalool decreased by 10-20% and undetected for BT. Principle component anal. indicated that icewine clarified by different methods could be distinguished and pos. correlated with odor-active compounds Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4
The Article related to volatile aromatic compound clarification treatment italian riesling icewine, aroma series, filtration, fining, icewine, sensory analysis, volatile compounds, Placeholder for records without volume info and other aspects.COA of Formula: C8H14O4
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics