Bononi, Monica published the artcileZeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis, Application of Ethyl octanoate, the main research area is aromatic volatility zeolite fractionation EAIRMS analysis; EA-IRMS; Flavor compounds; Zeolite; δ(13)C.
Among the methods for confirming the natural origin of flavor compounds, δ13C measurements using IRMS technique are becoming increasingly important. EA-IRMS measures can suffer from errors caused by the volatility of the analyzed compounds and the consequent isotope fractionation. This work suggests a method involving the adsorption of volatile mols. in zeolite before the EA-IRMS anal., minimizing the possible error due to the volatility of the structures analyzed. The stabilizing effect on any fractionation was proven during the anal. of various mols. which cover a wide range of volatility. The work demonstrates that, by operating with the advised method, the repeatability of EA-IRMS data is very high not only for samples prepared before anal., but also for samples prepared in a time span of up to 6 h. The proposed method facilitates serial preparation and prevents erroneous results due to the natural volatility of the mols. under evaluation.
Food Chemistry published new progress about Aromatic compounds Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics