Wang, Shengnan published the artcileInvestigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine, SDS of cas: 106-25-2, the publication is Food Chemistry: X (2022), 100281, database is CAplus and MEDLINE.
In this study, the volatility of three typical wine aromas in model wine was investigated by HS-SPME-GC-MS, NMR, and sensory evaluation as influenced by different concentrations and structural properties of phenolics. Results showed that three phenolic fractions (phenolic acids, monomeric/oligomeric and polymeric procyanidins) exhibited different matrix effects on floral, fruity, and aged aromas perception. Physico-chem. and sensory analyses together indicated that all fractions reduced the perceived intensity of fruity and aged aroma attributes, and displayed stronger retention effects on fruity aromas at higher mDP and concentrations Monomeric/oligomeric and polymeric procyanidins promoted highly hydrophobic floral aromas release, whereas inhibiting the volatility of low hydrophobic fruity aromas. NMR confirmed that the reduction in the volatility of rose oxide, Et butanoate and whiskey lactone was attributed to interactions with epicatechin. This study aims to provide new thoughts and theor. support for wine aroma regulation during winemaking by reconstructing the phenolic composition in wine.
Food Chemistry: X published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C8H14O2, SDS of cas: 106-25-2.
Referemce:
https://en.wikipedia.org/wiki/Alcohol,
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