Niu, Yunwei published the artcileEvaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level, HPLC of Formula: 111-11-5, the main research area is wine ester aroma compound; Aroma intensity; Ester compounds; Olfactory threshold; Perceptual interaction.
The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among esters were investigated in this study. 24 esters were identified by Gas chromatog.-olfactometry (GC-O) and Gas Chromatog.-Mass Spectrometer (GC-MS). According to addition/omission anal., seven volatile compounds among them were selected and studied using sensory profiling and multivariate statistic methods such as Principal Component Anal. (PCA). In sensory anal., a significant reduction of olfactory threshold for total aromatic reconstitution was induced by the addition among each of them in Feller’s additive model, which demonstrated their synergistic effects. The σ/τ plot showed that most of them were followed by a partial addition behavior. Furthermore, PCA indicated that the addition among each of them had a significant effect on fruity, floral, sweet and fermentation aroma intensity. Specifically, Et decanoate and Me salicylate at sub-threshold concentrations were also likely to contribute to overall aroma. The results of perceptual interaction were mainly influenced by chem. structure and mol. polarity.
Food Chemistry published new progress about Esters Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics