Munoz-Gonzalez, Carolina published the artcileEffects of ethanol concentration on oral aroma release after wine consumption, Computed Properties of 106-32-1, the main research area is wine ethanol fruity ester oral aroma release; aroma persistence; ethanol; intra-oral SPME; oral aroma release; wine.
This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampling points (0 and 4 min) after they rinsed their mouths with three rose wines with different ethanol content (0.5% volume/volume, 5% volume/volume and 10% volume/volume) that were aromatized with six fruity esters (Et butanoate, isoamyl acetate, Et pentanoate, Et hexanoate, Et octanoate and Et decanoate). Overall, the results indicated that the extent of the effects of ethanol content on the oral aroma release were influenced by the subject, the ethanolconcn. and the type of aroma compound This effect was also different in the immediate than in the prolonged aroma release. In the first in-mouth aroma monitoring, an increase in the ethanol content provoked a higher release of the more polar and volatile esters (Et butanoate, Et pentanoate), but a lower release for the more apolar and less volatile esters (Et octanoate, Et decanoate). Regarding the prolonged oral aroma release, an increase of ethanol content in wine increased the oral aroma release of the six esters, which might also increase the fruity aroma persistence in the wines. Future works with a higher number of individuals will be needed to understand the mechanisms behind this phenomenon.
Molecules published new progress about Homo sapiens. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics