Ethyl Decanoate, 488,

Ethyl decanoate Roasted meat, cooked, rancid [69] 210 [66]... 

More recent was the demonstration of the enzymatic resolution of sec-butylamine (22), which is an important intermediate for a number of drug compounds for Bristol Myers Squibb [31]. (S)-sec-butylamine (23) ofhigh selectivity (99.5% ) was obtained by C. antarctica lipase-catalyzed acylation with ethyl decanoate in methyl tert-butyl ether (Scheme 7.12). Initial studies using ethyl or vinyl butyrate gave poor selectivity. This was due to the low stereodifferentiation between the two... 

Switching the acyl donor to ethyl esters of fatty acids showed an improvement in selectivity with increasing carbon chain length from C2 to CIO (ethyl decanoate). 

Ethyl decanoate 88,101,155 Apple, fruity, pleasant, soap, sweet, waxy 200... 

ETHYL 4-CYCLOHEXYL-4-OXOBUTANOATE CYCLOHEXANEBUTANOIC ACID, Y-OXO-, ETHYL ESTER (54966-52-8), 65, 17 ETHYL CYCLOPROPYLPROPIOLATE, 66, 173,174 ETHYL (E,Z)-2,4-DECADIENOATE (3025-30-7), 66, 22, 23, 25, 28 Ethyl 3,4-decadienoate (36186-28-4), 66, 22, 28 Ethyl decanoate Decanoic acid, ethyl ester (110-38-3), 67,125 ETHYL DIETHOXYPROPANOATE PROPANOIC ACID, 3.3-DIETHOXY-,... 

Brett flavor in wine The question still remains what is "Brett" flavor Results from our initial work indicates that "Brett" aroma in wine is a complex mixture of odor-active compounds, including acids, alcohols, aldehydes, ketones, esters, and phenolics. Analysis by gas chromatography-olfactometry revealed two predominate odor-active compounds responsible for the Brett flavor in the wines studied isovaleric acid and a second unknown compound other identified odor-active compounds included 2-phenyl ethanol, isoamyl alcohol, cis-2-nonenal, trans-2-nonenal, B-damascenone, ethyl decanoate, guaiacol, 4-ethyl guaiacol, 4-ethyl phenol. Our findings are a snapshot into the much larger picture know as Brett flavor. Ultimately this preliminary investigation requires the descriptive analyses of many more wines to know what odor active compounds describe the flavor know as "Brett". 

Aroma compounds selected were isoamyl alcohol (lOOpL/L), isoamyl acetate (lOOpL/L), ethyl hexanoate (lOOpL/L), ethyl octanoate (40pL/L), ethyl decanoate (lOpL/L), octanal (lOOpL/L), P-ionone (lOOpL/L), y-decalactone (lOOpL/L), supplied by Aldrich (Steinheim, Germany). They are all slightly soluble in water except for isoamyl alcohol which is soluble in water. The hydrophobic constants of volatile compounds are expressed by Log P where P is the partition coefficient of the compound in water/octanol system. 

The interactions between aroma compounds and macromolecules from yeast released during alcoholic fermentation (F) and autolysis (A) were studied by the headspace technique (11). The values of infinite dilution activity coefficients of volatile compounds were measured in a model wine with and without macromolecules at Ig/L (Table I). The volatility of ethyl decanoate stays constant in the presence of both extracts. For ethyl hexanoate and octanal, the F extract produces a significant (P< 0.01) decrease in the activity coefficient, by 12 and 8% respectively. Conversely F extract increases the volatility of isoamyl alcohol and ethyl octanoate by 6 and 19% respectively. The A extract increases the volatility of ethyl hexanoate by 6% and the volatility of ethyl octanoate by 15%. These results demonstrate the complex influence of macromolecules from yeast released during fermentation or autolysis on the volatility of aroma compounds. 

SYNS CAPRIC ACID ETHYL ESTER DECANOIC ACID, ETHYL ESTER ETHYL CAPRINATE ETHYL DECANOATE (FCC) ETHYL DECYLATE FEM.A No. 2432... 

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