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THE INFLUENCE OF FILM YEAST ACTIVITY ON THE AROMA VOLATILES OF FLOR SHERRIES—A STUDY OF VOLATILES ISOLATED BY HEADSPACE SAMPLING
Author(s) -
Williams P. J.,
Strauss C. R.
Publication year - 1978
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1978.tb03860.x
Subject(s) - aroma , flor , hexanoic acid , chemistry , decanoic acid , alcohol , food science , yeast , chromatography , organic chemistry , biochemistry
Headspace analyses of Australian flor sherries showed the aroma‐significant components were ethyl esters of n‐hexanoic, n‐octanoic, n‐decanoic acids as well as n‐hexanol. After varying periods of flor film growth, changes in the composition of aroma substances occurred. A decrease in concentrations of ethyl n‐octanoate and ethyl n‐decanoate was accompanied by an increase in the concentrations of 2‐phenethyl alcohol and diethyl succinate whilst the concentration of n‐hexanol was unaffected.