Nski, Alan Gasi published the artcileVolatile compounds content, physicochemical parameters, and antioxidant activity of beers with addition of mango fruit (Mangifera Indica), Synthetic Route of 5405-41-4, the main research area is volatile compound physicochem parameter antioxidant Mangifera Indica; Mangifera indica; beer; gas-chromatography; in-needle SPME; solid-phase microextraction; total polyphenols conent; volatile compounds.
This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technol. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Anal. of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84μg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15μg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition
Molecules published new progress about Beer. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Synthetic Route of 5405-41-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics