Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry was written by Yang, Qing;Tu, Jingxia;Chen, Ming;Gong, Xiao. And the article was included in Journal of the American Society of Brewing Chemists in 2022.SDS of cas: 106-73-0 The following contents are mentioned in the article:
Fruit beer, a recognized special beer, is produced with fruit addition during fermentation, maturation, or the refermentation process. Volatile organic compounds of seven fruit beers were investigated using a gas chromatog.-ion mobility spectrometry (GC-IMS) technique. A total of 38 compounds were identified, and volatiles in the seven beers differed greatly. The concentration of nonanal, Me octanoate, Et 2-methylbutanoate, Pr hexanoate, and Me 2-methylbutanoate was high, and the first two compounds were the characteristic volatiles in the pineapple beer. Apple beer had a higher concentration of Bu acetate, iso-Bu acetate, Me heptanoate, and butanal. Bu acetate was the specific apple beer volatile. Peach beer showed a higher concentration of 3-methylbutanal, methional, phenylacetaldehyde, α-pinene as well as 2,3-di-Et 5-methylpyrazine, and the last was detected only in the peach beer. Et heptanoate and maltol were abundant in the cranberry beer, whereas linalool, furaneol, and benzaldehyde were rich in the cherry beer, and benzaldehyde was the characteristic cherry beer volatile. Raspberry beer had abundant 3-pentanone, Et propanoate, and E-2-hexenol, whereas blueberry beer had abundant Et 2-hydroxypropanoate. Discrimination and classification of the seven fruit beers were effectively performed by the principal component anal. (PCA) method with good dispersion, and all groups had corresponding attribution areas in the PCA map. The cumulative contribution rate of the first two PCs was 60%. This study offers an approach for the anal. of the volatiles of fruit beers and could help in the verification of adulteration in fruit beers. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0SDS of cas: 106-73-0).
Methyl heptanoate (cas: 106-73-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.SDS of cas: 106-73-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics