Berger, Ralf G. published the artcileThe flavor of cape gooseberry (Physalis peruviana L.), SDS of cas: 110-34-9, the publication is Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung (1989), 188(2), 122-6, database is CAplus.
The volatile constituents of cape gooseberry (P. peruviana) were characterized after liquid/liquid extraction and fractionation of the flavor concentrates on SiO2 gel by high resolution gas chromatog. and coupled gas chromatog.-mass spectrometry. Sniffing gas chromatog. on serially diluted extracts showed Me 2-methylbutyrate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its 4-methoxy derivative, 4- and 5-octanolide, β-ionone, and β-damascenone to be impact components. The nonvolatile flavor fraction contained glucose, fructose, sucrose, citric acid, and smaller amounts of organic aliphatic and benzoic acids. The bound forms of volatiles were dominated by benzyl alc., 2-methylpropanol, and 2-methylbutanol. The presence of high amounts of activated acyl moieties in the fruit was concluded indirectly from various data.
Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 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, SDS of cas: 110-34-9.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics