Wang, Lu published the artcileSensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses, Formula: C11H22O2, the main research area is alc beverage spent coffee ground sensory property spectrometry chromatog.
In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alc. beverages with com. S. cerevisiae strain D254. The sensory characteristics of the SCG alc. beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatog.-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alc. fermentation of Saccharomyces cerevisiae D254 in SCG extract SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochem. properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alc. beverages or flavoring liquors.
Fermentation published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics