Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle was written by Tchouakeu Betnga, Prudence Fleur;Dupas de Matos, Amanda;Longo, Edoardo;Boselli, Emanuele. And the article was included in LWT–Food Science and Technology in 2020.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:
The effects of different closure materials for stoppers were evaluated on the volatile and non-volatile composition and sensory profile of an Italian grappa (a fermented grape pomace brandy) stored in bottles for 12 mo. With respect to tech. stoppers, common micro-granulated cork stoppers increasingly absorbed the distillate over storage and released more intense non-volatile compounds determining the browning of grappa. Higher alcs. and esters were the main compounds contributing to the volatile profile of grappa and were correlated to pungent and floral/fruity aromas, resp. Esters and alcs. from C3 to C8 (Et acetate, Et hexanoate, 3-methyl-1-butanol acetate, 2-methyl-1-propanol, 3-methyl-1-butanol and 1-hexanol) decreased from three to six months of storage and further increased. Instead, the esters Me decanoate, Et decanoate and Et dodecanoate increased from three to six months and then decreased. The sensory profile of grappa was also affected by the common micro-granulated cork stopper after one-year of storage in bottle as determined by the trained panel. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0HPLC of Formula: 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. 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.HPLC of Formula: 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics