Characteristic components of botrytized wine. V. Some neutral volatile compounds of botrytized wine was written by Yunome, H.;Nishimura, K.;Masuda, M.;Zenibayashi, Y.;Ohkawa, E.. And the article was included in Hakko Kogaku Kaishi in 1981.Product Details of 15399-05-0 This article mentions the following:
The volatile neutral components of botrytized wines prepared from Riesling and Semillon grapes were isolated and enriched by liquid-liquid extraction (n-pentane) and then analyzed by gas chromatog. and GC-MS spectrometry. Among 143 flavor compounds identified, quant. differences between the botrytized wines and the normal wines were noted for 33 compounds The following compounds were present in larger amounts in the botrytized wines: 3-octanol [589-98-0], 1-octen-3-ol [3391-86-4], benzaldehyde [100-52-7], furfural [98-01-1], γ-nonalactone [104-61-0], phthalide [87-41-2], Et levulinate [539-88-8], Et phenylacetate [101-97-3], di-Et glutarate [818-38-2], di-Et azelate [624-17-9], and 3 unknown compounds Twenty compounds were present in larger amounts in the normal wines. Some of the botrytized wine flavor appeared in normal wine on addition of 13 volatile and 5 nonvolatile compounds characteristic of botrytized wine. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0Product Details of 15399-05-0).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Product Details of 15399-05-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics