Li, Ji-tao published the artcileAnalysis of aroma composition of purple sweet potato and rice wine fermented with different yeast starters, Application of Isobutyl palmitate, the publication is Shipin Kexue (Beijing, China) (2014), 35(16), 202-207, database is CAplus.
The aroma components of purple sweet potato and rice wine fermented with three different yeast starters, alc. active dry yeast and Saccharomyces cerevisiae 1383 and 1596 were analyzed. The anal. was carried out using automatic static headspace-solid phase micro-extraction-gas chromatog.-mass spectrometry. Moreover, the effect of mass ratio between purple sweet potato pulp and sacchrified sticky rice pulp on wine quality was studied. The results showed that the best mass ratio between purple sweet potato pulp and sacchrified sticky rice pulp was in the range of 3: 2-1: 1; the aroma of purple sweet potato and rice wine was composed mainly of esters, alcs., aldehydes, ketones, and alkyl vinyl. Totally 73 aroma components were identified, including 55, 54 and 55 components individually observed in the wines fermented with alc. active dry yeast, and Saccharomyces cerevisiae 1383 and 1596, resp., and 38 aroma components were common to the three wines. The most predominant aroma compound in these three wines was pentanol with relative contents of 17.67%, 17.84% and 18.63%, resp.
Shipin Kexue (Beijing, China) published new progress about 110-34-9. 110-34-9 belongs to esters-buliding-blocks, auxiliary class Aliphatic hydrocarbon chain,Ester, name is Isobutyl palmitate, and the molecular formula is C20H40O2, Application of Isobutyl palmitate.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics