Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases was written by Poitou, Xavier;Redon, Pascaline;Pons, Alexandre;Bruez, Emilie;Deliere, Laurent;Marchal, Axel;Cholet, Celine;Geny-Denis, Laurence;Darriet, Philippe. And the article was included in Food Chemistry in 2021.Category: esters-buliding-blocks This article mentions the following:
Me salicylate (MeSA) is a plant metabolite that induces plant defense resistance and an odorous volatile compound presenting green nuances. This volatile compound was shown to be present in wine samples, sometimes at concentrations above its olfactory detection threshold. MeSA is localized in grapes, particularly in the skins and stems, and is extracted during red wine vinification. It was detected at the highest concentrations in wines of several grape varieties, made from grapes affected by cryptogamic diseases, namely downy mildew caused by Plasmopara viticola, and black rot caused by Guignardia bidwellii. It has also been detected in wines from vines affected by Esca, a Grapevine Trunk Disease. MeSA can also be considered to be a chem. marker in grapes and wine indicative of the level of development of several vine cryptogamic diseases. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxybenzoate (cas: 118-61-6Category: esters-buliding-blocks).
Ethyl 2-hydroxybenzoate (cas: 118-61-6) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Category: esters-buliding-blocks
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics