Liu, Yu published the artcileEffects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level, Application In Synthesis of 97-67-6, the main research area is ester organic acid mol interaction hydrogen bond; aroma release; density functional theory; esters; intermolecular interaction; odour detection threshold; organic acids.
It is well known that organic acids (OAs) could affect the flavor of fruit juices and beverages. However, the mol. mechanism of aroma release is still unclear. In this study, the effects of citric acid (CA), L-(-)-malic acid (MA) and L-lactic acid (LA) on the release of six selected esters and their sensory perception were investigated by means of HS-GC-MS analyses and odor detection threshold determination, resp. Meanwhile, the d. functional theory (DFT) calculation was employed to explore the interaction modes between esters and OAs. HS-GC-MS analyses showed that the concentration and the type of OAs regulated the release of esters. The results were basically consistent with the detection threshold change of those esters. The DFT calculation suggested that the main intermol. interaction was hydrogen bonds, and several esters could form a ternary ring structure with OAs through hydrogen bonds. The interactions can induce the different release behaviors of esters in OAs water solution The number of carboxyl functional groups in OAs and the spatial conformation of esters appeared to influence the magnitude of the interaction. The above results demonstrated the mechanism of OAs affecting the release of esters and indicated a possible flavor control way by using different OAs and OA concentrations
Molecules published new progress about Hydrogen bond. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Application In Synthesis of 97-67-6.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts