Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine was written by Soares, Rafael Dutra;Welke, Juliane Elisa;Nicolli, Karine Primieri;Zanus, Mauro;Caramao, Elina Bastos;Manfroi, Vitor;Zini, Claudia Alcaraz. And the article was included in Food Chemistry in 2015.Application of 5444-75-7 The following contents are mentioned in the article:
This study reports, for the first time, the main changes that occur with some important aroma compounds of Moscatel sparkling wines during winemaking, measured using headspace solid-phase microextraction, one-dimensional and comprehensive two-dimensional gas chromatog. (GC × GC) with mass spectrometry detection (MS). The best conditions of volatile extraction included the use of PDMS/DVB fiber, 2 mL of wine, 30% of NaCl, 40 °C for 30 min. The chromatog. profile of sparkling wines showed decreasing amounts of monoterpenes (limonene, 4-terpineol, terpinolene, citronellol, α-terpineol, linalool, hotrienol, and nerol oxide), increasing amounts of esters (terpenyl esters, Et octanoate, Et decanoate and hexyl acetate) and alcs. (1-nonanol and 2-phenylethanol). Sixty-nine compounds co-eluted in the first dimension; only six co-eluted in the second dimension. GC × GC/TOFMS allows more detailed study of the volatile profile of sparkling wines. This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Application of 5444-75-7).
2-Ethylhexyl benzoate (cas: 5444-75-7) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Application of 5444-75-7
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics