Monitoring volatile chemicals formed from must during yeast fermentation

Autor:	Takayuki Shibamoto, Carlos Macku, Helena. Stashenko
Rok vydání:	1992
Předmět:	Peak area Chromatography Chemistry Extraction (chemistry) Volatile flavor food and beverages Fermentation General Chemistry Gas chromatography Ethyl ester Yeast fermentation General Agricultural and Biological Sciences Yeast
Zdroj:	Journal of Agricultural and Food Chemistry. 40:2257-2259
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00023a040
Popis:	Volatile flavor chemical formed from grapes during yeast fermentation were collected at different periods of time using a purging/extraction apparatus. The volatiles recovered at each time period were analyzed by gas chromatography. The major compounds formed from grapes during fermentation were alcohols, acetates, and ethyl esters of C 4 -C 8 fatty acids. 1-Pentanol (gas chromatographic peak area %=33.4) and its acetate (33.2%) comprised almost two-thirds of total volatiles formed on the fourth day of fermentation
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::02308eb96df42e0119d2db2a2ba48954 https://doi.org/10.1021/jf00023a040 Zobrazit plný text záznamu