Aroma profile and sensory properties of ultrasound-treated apple juice and nectar was written by Simunek, Marina;Jambrak, Anet Rezek;Petrovic, Marinko;Juretic, Hrvoje;Major, Nikola;Herceg, Zoran;Hruskar, Mirjana;Vukusic, Tomislava. And the article was included in Food Technology and Biotechnology in 2013.Product Details of 5444-75-7 The following contents are mentioned in the article:
Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc.) in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurization on the aroma profile and sensory properties of apple juice and nectar. Samples were treated according to the exptl. design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20, 40 and 60 °C, and amplitude: 60, 90 and 120 μm). The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, ultrasonic treatment led to the formation of new compounds (which were not present in the untreated samples) or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120 μm) were used for evaluation and comparison with untreated and pasteurized samples using electronic tongue study. Principal component anal. confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurized juices had different scores compared to the untreated samples. This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Product Details of 5444-75-7).
2-Ethylhexyl benzoate (cas: 5444-75-7) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Product Details of 5444-75-7
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics