Identification of ethyl acid tartrate and one isomer of ethyl acid malate in California flor sherry

Webb, A. Dinsmoor; Kepner, Richard E.; Maggiora, Linda

doi:10.1021/jf60150a005

Cited by 18 publications

(11 citation statements)

References 3 publications

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“…152 Besides 2-hydroxypropanoic acid, 2-hydroxy-3-methylbutanoic acid and 2-hydroxy-4-methylpentanoic acid have also been detected in Riesling wine, 103 and the ethyl ester of 2-hydroxy-3-phenylpropanoic acid was found in sherry. 141 In addition, Drawert et al s identified 2-hydroxy-3-methylpentanoic acid, the corresponding hydroxy acid of isoleucine. Both the L-and D-isomers have been separated by gas chromatography and identified by mass spectrometry.…”

Section: -Hydroxy-and 2-ketocarboxylic Acidsmentioning

confidence: 99%

Flavor composition of wines: A review

Schreier¹,

Jennings

1979

C R C Critical Reviews in Food Science and Nutrition

305

181

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The formation of flavor in fermented beverages is due to various biosynthetic mechanisms. In wine, flavors arise as the result of compounds: 1. Originating from the native fruit (grap) 2. Which are formed or altered during the various processes employed in production 3. Which are developed or transformed by yeast during fermentation 4. Arise during the aging process In this review the results of investigations on the development of flavors in grape and wine will be discussed. Special attention will be devoted to the effects of specific processes in winemaking on the development of flavor.

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Section: -Hydroxy-and 2-ketocarboxylic Acidsmentioning

confidence: 99%

Flavor composition of wines: A review

Schreier¹,

Jennings

1979

C R C Critical Reviews in Food Science and Nutrition

305

181

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“…Furthermore, a number of cyclic acetals have also been identified as artefacts in several commercial flavourings which employ 1,2-propancdiol as solvent. [15][16][17][18][19][20][21][22][23][24][25] The acetals detected in fermented beverages are mostly of the type formed by reaction of aldehydes with simple monohydric alcohols. The most common example of this group is 1,1-diethoxyethane (acetal), which has previously been identified as a beer constituent.8 A number of cyclic acetals, derived from polyhydric alcohols, have also been charac terised.…”

Section: Introductionmentioning

confidence: 99%

The Occurrence of Two Geometrical Isomers of 2,4,5-Trimethyl-1,3-Dioxolane in Beer

Peppard¹,

Halsey²

1982

Journal of the Institute of Brewing

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Two geometrical isomers of 2>4,5-trimethyl-1>3-dioxolane have been detected in a range of com mercial and experimental beers at levels up to ca 0.1 ppm. These compounds, plus a number of other dioxolanes, are present in unboiled wort but are lost by evaporation during wort boiling. The trimethyldioxolanes are then reformed during subsequent fermentation. The flavour threshold of a mixture of the two trimethyldioxolanes was found to be ca 0.9 ppm, at which concentration it produced in beer 'phenolic' and 'astringent/drying' flavour notes. However, these compounds are not present in sufficiently high concentrations to make a significant contribution to the flavour of beer.

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“…Malic acid, particularly in the form of diethyl malate, is widely described as a constituent of alcoholic beverages, 42,43 yet according to our knowledge, 2-ethyl malate has not previously been described in beer. We could also confirm its presence in wine and cider samples (data not shown), indicating that it is not specific to beer but to fermented beverages.…”

Section: ■ Discussionmentioning

confidence: 93%

Detecting Beer Intake by Unique Metabolite Patterns

et al. 2016

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Evaluation of the health related effects of beer intake is hampered by the lack of accurate tools for assessing intakes (biomarkers). Therefore, we identified plasma and urine metabolites associated with recent beer intake by untargeted metabolomics and established a characteristic metabolite pattern representing raw materials and beer production as a qualitative biomarker of beer intake. In a randomized, crossover, single-blinded meal study (MSt1), 18 participants were given, one at a time, four different test beverages: strong, regular, and nonalcoholic beers and a soft drink. Four participants were assigned to have two additional beers (MSt2). In addition to plasma and urine samples, test beverages, wort, and hops extract were analyzed by UPLC-QTOF. A unique metabolite pattern reflecting beer metabolome, including metabolites derived from beer raw material (i.e., N-methyl tyramine sulfate and the sum of iso-α-acids and tricyclohumols) and the production process (i.e., pyro-glutamyl proline and 2-ethyl malate), was selected to establish a compliance biomarker model for detection of beer intake based on MSt1. The model predicted the MSt2 samples collected before and up to 12 h after beer intake correctly (AUC = 1). A biomarker model including four metabolites representing both beer raw materials and production steps provided a specific and accurate tool for measurement of beer consumption.

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Identification of ethyl acid tartrate and one isomer of ethyl acid malate in California flor sherry

Cited by 18 publications

References 3 publications

Flavor composition of wines: A review

Flavor composition of wines: A review

The Occurrence of Two Geometrical Isomers of 2,4,5-Trimethyl-1,3-Dioxolane in Beer

Detecting Beer Intake by Unique Metabolite Patterns

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