Li, Ruirui published the artcileEffects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead, Product Details of C17H34O2, the main research area is Saccharomyces honey flavor volatile mead.
This study examined the effects of honey varieties and non-Saccharomyces cerevisiae (Torulaspora delbrueckii and Kluyveromyces thermotolerans) on the flavor volatiles of mead. Five different types of mead were prepared from the honey varieties: vitex, acacia, linden, multifloral, and jujube. Among them, multifloral mead had the highest alc. content, and acacia mead had the highest ester and acid content. As for the effect of non-Saccharomyces yeasts, vitex mead fermented with EC1118 exhibited the highest volatile-compound content, T. delbrueckii had the highest alc. content (especially isopentanol and α-phenylethyl alc.), and K. thermotolerans had the highest Et acetate and n-decanoic acid content. EC1118 had different effects on the flavor-volatile content of the two non-Saccharomyces cerevisiae fermented meads. Moreover, principal component anal. (PCA) and sensory anal. revealed considerable differences among the aroma components of the mead, which confirmed major differences among the aroma substances detected in this study.
Journal of the American Society of Brewing Chemists published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics