Huang, Mingzheng published the artcileComparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China, Name: Ethyl octanoate, the main research area is Rosa roxburghii Tratt fruit volatile compound sensory Guizhou China.
Rosa roxburghii Tratt (Chestnut rose) is native to China where it is cultivated for its strongly aromatic hips (pseudo fruits); locally known as cili. Increasing interest in cili for food and beverage products prompted an evaluation of its aroma compounds and the influence of geog. source. Accordingly, the volatile compounds in cili from five locations in Guizhou province were analyzed by headspace-solid-phase microextraction coupled with gas chromatog.-mass spectrometry. Sixty-seven volatile compounds were identified. Principal component anal. distinguished three sample groups by geog. source. The aroma of cili juice from each location was characterized by quant. descriptive anal. using six odor descriptors. Cili aroma was predominantly sweet/fruity, floral and green, but geog. source significantly influenced the intensity of the sweet/fruity and floral notes. Odor activity analyses indicated that 40 volatile compounds contribute appreciably to the aroma of cili. Of those compounds, only ten esters, two aldehydes, one alc. and one aromatic compound were common to all regional samples. Those findings extend the range of volatiles detected in cili. These results identify those that are present in odor active amounts and provide the first evidence of the impact of geog. source on the aroma and flavor of cili.
Flavour and Fragrance Journal published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.
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