Geographical differentiation of apple ciders based on volatile fingerprint was written by Sousa, Antonio;Vareda, Jose;Pereira, Regina;Silva, Catarina;Camara, Jose S.;Perestrelo, Rosa. And the article was included in Food Research International in 2020.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:
With the globalization of food trade, its traceability and genuineness becomes increasingly more difficult. Therefore, it is necessary to develop anal. tools to define the authenticity and genuineness of food-derived products. In the current work, headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools was used to establish the volatile fingerprint of apple ciders produced in different geog. regions of Madeira Island, in order to define their typicity and to identify putative geog. markers. A total of 143 volatile organic compounds (VOCs) belonging to different chem. families have been identified, of which 28 were found in all apple ciders independently of geog. region. Esters, terpenic and furanic compounds presented on average a higher contribution for the total volatile fingerprint in cider produced in northern region of the Island, whereas alcs., acids, volatile phenols, carbonyl compounds and lactones in cider from southern region. Considering the relative areas of the VOCs, 43 revealed statistically significant differences (p < 0.001) between geog. regions, and 11 between northern and southern regions. A clear differentiation among cider-producing regions was observed on the developed partial least squares-discriminant anal. (PLS-DA) model. Two alcs. (1-hexanol, 1-octanol), 6 esters (Me acetate, (Z)-3-hexen-1-ol acetate, Et hexanoate, Et nonanote, Et octanoate, isoamyl octanoate) and 1 terpenic compound (limonene), can be considered putative geog. markers due to their discriminatory ability. The results obtained recognize the specific and typical geog. characteristics of the cider, which will allow the forthcoming guarantee for the construction of a sustainable platform for the establishment of the authenticity and typicality of the regional cider. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: Isopentyl hexanoate).
Isopentyl hexanoate (cas: 2198-61-0) 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. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Recommanded Product: Isopentyl hexanoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics