de-la-Fuente-Blanco, Arancha published the artcileFourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration, Name: Ethyl 3-hydroxybutanoate, the main research area is ethyl ester wine aroma; Aroma enhancement; Aroma integration; Aroma suppression; Fruity; Isointensity; OAV; Odour quality; Subthreshold.
Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 Et esters at concentrations found in wine (V1) was prepared and kept as reference Isointense and qual. similar aroma vectors with a reduced number of esters (V2-V7) were prepared Those vectors were introduced in two reconstituted wines to assess whether simpler vectors could replace V1 without compromising wine quality. In the simpler young wine model, V1 could be replaced by a vector containing just 3 odorants (Et 2-methylbutyrate, Et butyrate and hexanoate). In the oaky model, a vector containing just Et 2-methylbutyrate (V7) could replace V1 without any discernible sensory change. Results also reveal that sub- or perithreshold odorants play outstanding roles on the overall odor intensity of the mixture and that aroma simplification concomitantly implies an increase in the amount of odorant required to keep the intensity of the aroma vector.
Food Chemistry published new progress about ethyl ester wine aroma; Aroma enhancement; Aroma integration; Aroma suppression; Fruity; Isointensity; OAV; Odour quality; Subthreshold. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Name: Ethyl 3-hydroxybutanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics