No abstract

A gas chromatographic-mass spectrometric study of volatiles in the total extract of wine from Vitis vinifera var. Aurore using both chemical ionization and electron ionization for ion product allowed identification of 26 components, six of which had not been previously reported in wines: 2-heptanol, ethyl 4-hydroxypentanoate, ethyl 4-phenyl-3-butenoate, 2-hydroxypropyl butanoate, N-butylacetamide and diethyl Zhydroxyglutanate.

A series of esters RCOOR′ (where R, R′ = CH3, CH3CH2, (CH3)2CH, (CH3)3C) were reacted with the [(CH3CO)3]+ ion from biacetyl in an ion cyclotron resonance spectrometer. A steric effect influences the rate of formation of stable products [RCOOR′·CH3CO]+ and is used to determine that either oxygen of the ester may be initially acylated by [(CH3CO)3]+.