Issa-Issa, Hanan; Guclu, Gamze; Noguera-Artiaga, Luis; Lopez-Lluch, David; Poveda, Rafael; Kelebek, Hasim; Selli, Serkan; Carbonell-Barrachina, Angel A. published an article in Food Chemistry. The title of the article was 《Aroma-active compounds, sensory profile, and phenolic composition of Fondilloń》.Safety of Diethyl 2-hydroxypentanedioate The author mentioned the following in the article:
The Fondilloń is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alc. content and a min. barrel ageing of 10 years. The objective of this study was to analyze the Fondilloń volatile composition, key aroma-active compounds, sensory profile and phenolic composition Fifty-four volatile compounds were identified, quantified and classified as alcs., esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alc., di-Et succinate and Et lactate having the highest flavor dilution factor. The Fondilloń wines were characterized by having high intensity of alc., fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds The experimental process involved the reaction of Diethyl 2-hydroxypentanedioate(cas: 69134-53-8Safety of Diethyl 2-hydroxypentanedioate)
Diethyl 2-hydroxypentanedioate(cas: 69134-53-8) belongs to esters. They are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils.Safety of Diethyl 2-hydroxypentanedioate Polyesters are important plastics, with monomers linked by ester moieties.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics