Sulejmani, Erhan et al. published their research in Chemical Industry & Chemical Engineering Quarterly in 2020 | CAS: 106-73-0

Methyl heptanoate (cas: 106-73-0) 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 106-73-0

Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS was written by Sulejmani, Erhan;Demiri, Muhamet. And the article was included in Chemical Industry & Chemical Engineering Quarterly in 2020.Product Details of 106-73-0 The following contents are mentioned in the article:

The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatog.-mass spectrometry (GC-MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcs., 9 esters, 13 hydrocarbons and 12 miscellaneous The anal. of the main volatile aromatic components proved that 62% of the compounds that were detected on the first days are terpenes and their content increased to 69 and 80% on days eight and fifteen, resp. The 50% of the total concentration of volatile components results to be concentrated on the last day (15th) of ripening. They have the highest amounts of concentration of acids (57%), ketones (68%) and terpenes (56%) from the total concentration There was a significant difference between the various periods of fermentation and there can be differences in the manufacture production stages. Macedonian dry sausages contain high levels of spicy terpenes, which could play an important role in the general flavor notes of this meat product. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Product Details of 106-73-0).

Methyl heptanoate (cas: 106-73-0) 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 106-73-0

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics