Analysis of aroma components in apple wine and vinegar was written by Song, Jing;Chen, Ping;Wang, Yuying;Zhang, Yugang;Dai, Hongyi. And the article was included in Zhongguo Niangzao in 2013.Category: esters-buliding-blocks The following contents are mentioned in the article:
The aroma compounds in apple wine and vinegar of ’95-54′ and ’95-117′ were analyzed by GC-MS. There were 48 kinds of aromatic compositions separated from ’95-54′ apple wine (90.36% of the total peak areas) and 42 kinds of aromatic compositions separated from ’95-54′ apple vinegar (98.66% of the total peak areas). There were 43 kinds of aromatic compositions separated from ’95-117′ apple wine (86.59% of the total peak areas) and 49 kinds of aromatic compositions separated from ’95-117′ apple vinegar (99.37% of the total peak areas). These aromatic compounds included alcs., acids, esters, aldehydes, ketones, acetal and terpenes. There were commonalities and differences of the aromatic components between the wines or vinegars from two apple varieties. The differences of the aromatic components between apple wine and vinegar were conformed to the basic features of wine and vinegar. This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Category: esters-buliding-blocks).
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. 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.Category: esters-buliding-blocks
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics