Cameleyre, Margaux published the artcileImpact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution, HPLC of Formula: 5405-41-4, the main research area is whisky lactone diastereoisomer red wine fruity aroma model; fruity aromatic expression; oak wood; perceptive interactions; red wine; whisky lactone.
The impact of whisky lactone diastereoisomers on the typical fruity expression of red Bordeaux wines was evaluated by sensory anal. The detection thresholds of cis- and trans-whisky lactone in a dilute alc. solution (12% volume/volume) were 20 and 130μg/L, resp. Consequently, considering their average concentrations found in oak-aged red wines, cis-whisky lactone was present at supra threshold levels, whereas trans-whisky lactone was below its detection threshold. Adding these diastereoisomers to a red wine fruity aromatic reconstitution at these average concentrations led to a decrease in the perception of this last one, highlighting a masking effect. Sensory profiles of cis- and trans-whisky lactone confirmed that these compounds modified the perception of fruity aromas, decreasing the intensity of red berry fruit notes and increasing that of blackberry fruit and spicy descriptors.
Journal of Agricultural and Food Chemistry published new progress about Diastereomers. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics