Issa-Issa, Hanan published the artcileAroma-active compounds, sensory profile, and phenolic composition of Fondilloń, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is volatile grape aroma; Alicante wines; Aroma extract dilution analysis (AEDA); Gas chromatography-olfactometry (GC-O); Oxidized wines; Phenylethyl alcohol; Solvent-assisted flavor evaporation (SAFE).
The Fondilloń is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alc. content and a min. barrel ageing of 10 years. The objective of this study was to analyze the Fondilloń volatile composition, key aroma-active compounds, sensory profile and phenolic composition Fifty-four volatile compounds were identified, quantified and classified as alcs., esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alc., di-Et succinate and Et lactate having the highest flavor dilution factor. The Fondilloń wines were characterized by having high intensity of alc., fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds
Food Chemistry published new progress about Food analysis. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics