Analysis of flavoring compositions for DuKang wine by GC-MS was written by Feng, Jun-qi;Zhang, Yong-sheng;Wei, Xin-jun. And the article was included in Guangpu Shiyanshi in 2013.Reference of 5444-75-7 The following contents are mentioned in the article:
The flavor compositions that were extracted from DuKang wine by liquid-liquid extraction method were analyzed by gas chromatog.-mass spectrometry (GC-MS). Thirty-nine kinds of flavoring compositions were identified, including 22 kinds of esters, 8 kinds of acids, 6 kinds of alcs. and 2 kinds of alkanes. The main components were Et caproate, Et lactate, caproic acid, acetic acid and Et butyrate. This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Reference of 5444-75-7).
2-Ethylhexyl benzoate (cas: 5444-75-7) 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. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Reference of 5444-75-7
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics