Cao, Yuxi published the artcileComparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis, Safety of Ethyl nonanoate, the main research area is bayberry fermented wine gas chromatog mass spectrometry electronic nose; GC‐MS; bayberry cultivars; bayberry wine fermentation; electronic nose; volatile compounds.
Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatog.-mass spectrometry (GC-MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcs., 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds The most important contribution to the aroma of bayberry wine was esters and alcs., resp. Differentiation of four kinds of bayberry wine was conducted anal. by E-nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.
Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics