Niimi, Jun published the artcileOdour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.), Category: alcohols-buliding-blocks, the main research area is Prunus wine ethyl isobutyrate cinnamate methionol odor flavor olfactometry.
Odor active compounds (OACs) from the headspace of yellow and black plum wines (Prunus domestica L.) were analyzed using gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). Olfactometry was conducted using aroma extract dilution assay, through varying split ratios during injection. A total of 18 OACs were determined in the wine headspace including esters, ketones, sulfur containing compounds, alcs., a terpene, and phenolic compounds Thirteen of volatile compounds differed significantly (p < 0.05) in concentration between plum wines. Unique OACs were also detected within the headspace that distinguished the wines, where 4-Et guaiacol was only detected in the yellow plum wine and diacetyl was only detected within the black plum wines. The remaining nine OACs were not significantly different from each other, suggesting their ubiquity in the plum wines. High flavor dilution (FD) values were determined for Et isobutyrate, Et 2-Me butyrate, β-damascenone, and Et cinnamate. All compounds detected in the plum wines have been previously reported in grape wine and demonstrated the commonality of volatile constituents between plum and grape wine. However, the very high concentration of β-damascenone may strongly contribute to the overall aroma of the plum wines. LWT--Food Science and Technology published new progress about Flavor. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.
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Alcohols – Chemistry LibreTexts