Chemical and sensory characterization of Kalecik Karasi wines produced from two different regions in Turkey using chemometrics was written by Darici, Merve;Cabaroglu, Turgut. And the article was included in Journal of Food Processing and Preservation in 2022.COA of Formula: C9H12O3 The following contents are mentioned in the article:
Kalecik Karasi (KK) is one of the important native grape varieties of Turkey used in red wine production As an extension of a previous project that profiled the sensory characteristics of KK wines from different geog. regions of Turkey, this study aimed to investigate the chem. composition and sensory properties of KK wines belonging to different vintages from two different regions (Kalecik/Ankara and Gueney/Denizli) using the chemometric technique. Identification and quantification of aroma, aroma-active compounds, and sensory evaluations were carried out by GC/MS/FID, GC-O, and Descriptive Analyses. PLSR was used for determining the correlation between chem. and sensory data. A total of 26 aroma-active compounds have been identified for both regions. Based on PLSR, red fruit attribute in wines was pos. correlated with isoamylacetate, ethyl-hexadecanoate, ethyl-4-hydroxybutanoate, and 2-phenylethyl acetate. Dried fruit attribute has shown a significant pos. correlation with ethyl-2-methyl-propanoate, ethyl-2-methylbutanoate, and ethyl-3-methylbutanoate. The cotton candy attribute was pos. correlated with 2-phenylethanol, 2-phenylethyl acetate, ethyl-4-hydroxybutanoate, and gamma-butyrolactone. This is the first study in the literature to determine the correlation between chem. and sensory data in Kalecik Karasi wines. The study determined that common aroma descriptors of KK wines include red fruit (strawberry, raspberry, and apple), dried fruit, cotton candy, flower, and spice (sweet spices and nutmeg) odors. The characterization of the wines using chemometrics is an important tool. The findings obtained may constitute a source for quality Kalecik Karasi wines in transition to the Geog. Indication system. This study involved multiple reactions and reactants, such as 4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1COA of Formula: C9H12O3).
4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1) belongs to ethers. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.COA of Formula: C9H12O3
Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem