Densities and Viscosities of Mixtures of Methyl Dodecanoate + Ethyl Octanoate at Pressures up to 15 MPa

2018 ◽  
Vol 63 (11) ◽  
pp. 4085-4094 ◽  
Author(s):  
Xiangyang Liu ◽  
Feng Yang ◽  
Tianwang Lai ◽  
Chenyang Zhu ◽  
Maogang He
Keyword(s):  
Ethyl Octanoate ◽  
Methyl Dodecanoate

Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

1998 ◽  
Vol 4 (6) ◽  
pp. 407-418 ◽  
Author(s):  
P. Hernandez Orte ◽  
A. Guitart ◽  
V. Ferreira ◽  
J. Gracia ◽  
J. Cacho
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Octanoic Acid ◽  
Principal Component ◽  
Isoamyl Alcohol ◽  
Hexanoic Acid ◽  
Wine Aroma ◽  
Grape Variety ◽  
Relative Composition ◽  
Ethyl Octanoate

The purpose of this work is to study the effect of maceration time (with and without pectolitic en zyme addition) on the concentrations of 18 amino acids found in must and wines of the Macabeo grape variety. The presence of enzymes had a significant effect on the relative composition of the amino acids. The maceration process, with or without enzymes, led to a decrease in amino acid con tent after 2 h of maceration. After 2 h the solid parts of the grape released amino acids into the must, with the maximum concentration reached after 6 h. A certain degree of correlation given by principal component analysis was observed between the concentration of valine, isoleucine and histidine present in the musts and the aromatic compounds in the wines related to the metabolism of the fatty acids (hexanoic acid, octanoic acid, ethyl octanoate, hexanoate and decanoate). For the wines, a high corre lation was found between valine and isobutanol and a lower value for valine with isoamyl alcohol and β-phenyl ethanol.

scholarly journals Identification of Odor Active Compounds in Physalis peruviana L.

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 245 ◽  
Author(s):  
Małgorzata A. Majcher ◽  
Magdalena Scheibe ◽  
Henryk H. Jeleń
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Active Regions ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Physalis Peruviana ◽  
Ethyl Butanoate ◽  
Ethyl Octanoate ◽  
Quantitative Results

The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography–olfactometry (GC-O) and gas chromatography–mass spectrometry (GC-MS). Quantitation of compounds was performed by headspace—solid phase microextraction (HS-SPME) for all but one. Aroma extract dilution analysis (AEDA) revealed 18 odor active regions, with the highest flavor dilution values (FD = 512) noted for ethyl butanoate and 4-hydroxy-2,5-dimethylfuran-3-one (furaneol). Odor activity values were determined for all 18 compounds and the highest was noted for ethyl butanoate (OAV = 504), followed by linalool, (E)-non-2-enal, (2E,6Z)-nona-2,6-dienal, hexanal, ethyl octanoate, ethyl hexanoate, butane-2,3-dione, and 2-methylpropanal. The main groups of odor active compounds in Physalis peruviana L. were esters and aldehydes. A recombinant experiment confirmed the identification and quantitative results.

scholarly journals Classification of Wines from Five Spanish Origin Denominations by Aromatic Compound Analysis

2010 ◽  
Vol 93 (6) ◽  
pp. 1916-1922 ◽  
Author(s):  
Cecilia Sáenz ◽  
Trinidad Cedráenzn ◽  
Susana Cabredo
Keyword(s):  
Discriminant Analysis ◽  
Solid Phase ◽  
Principal Component ◽  
Decanoic Acid ◽  
Multivariate Statistical ◽  
Ethyl Hexanoate ◽  
La Mancha ◽  
Diethyl Succinate ◽  
Ethyl Octanoate

Abstract Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeas, La Mancha, and Cariena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

scholarly journals Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

2011 ◽  
Vol 17 (1) ◽  
pp. 63-71 ◽  
Author(s):  
M.P. Gianelli ◽  
A. Olivares ◽  
M. Flores
Keyword(s):  
Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Butanoic Acid ◽  
Methyl Butanoate ◽  
Ethyl Octanoate ◽  
Dry Sausages ◽  
First Time ◽  
Aroma Components ◽  
Aroma Notes ◽  
Methyl Nonanoate

The key aroma components and the lipolysis in a dry cured sausage ‘Sobrassada of Mallorca from black pig’ were studied. Sobrassada was characterized by a fatty acid profile with a high content of monounsaturated fatty acids and by the generation during the curing process of polyunsaturated free fatty acids that were oxidized to generate flavor compounds. Eighty-four different volatile compounds were identified and three of them were for the first time detected in dry sausages (methyl nonanoate, 1-methyl-1H-pyrrole and 2-acetyl pyrrole). Thirty-five different aroma active zones were found. The aroma of sobrassada was not only due to compounds already detected as essential contributors in dry sausages (3-methyl butanoic acid, ethyl 3-methyl butanoate, 2, 3-butanedione and acetic acid) but also to other compounds such as ethyl octanoate, furfural, benzaldehyde, (Z)-2-nonenal, 4-methyl-phenol, delta-hexalactone, heptanoic acid, 2-pentylfuran and 2-acetyl-pyrrole which gave specific aroma notes.

Thioethyl-, Vinyl-, Ethyl Octanoate Esters and Octanoic Acid as Acyl Donors in Lipase Catalysed Acyl Transfer Reactions

Biocatalysis ◽  
1994 ◽  
Vol 9 (1-4) ◽  
pp. 105-114 ◽  
Author(s):  
Niklas Öhrner ◽  
Mats Martinelle ◽  
Anders Mattson ◽  
Torbjörn Norin ◽  
Karl Hult
Keyword(s):  
Octanoic Acid ◽  
Acyl Transfer ◽  
Transfer Reactions ◽  
Ethyl Octanoate ◽  
Acyl Donors ◽  
Acyl Transfer Reactions
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