Ethyl flavor solubility

Further high quality wines are traditionally matured in oak cashs for several months. Maturation reactions are complex and like in spirit beverages, dissolution of wood components is of prime importance (8-9-10). Extracted wood components have secondary effect other than their direct flavor contribution. They appear to be necessary for correct maturation of the beverage. The effect of wood components on the maturation of beverages was clearly investigate in distilled alcoholic beverages only. The addition of oak extract to a model spirit solution reduced the extractability of ethyl esters with chain lengths of 10-20 carbons by the dichloromethane (9-10). The increase in solubility reflects a reduction in the activity of the ester in the aqueous ethanol solution, relative to the dichloromethane and indictes that an interaction between components of the wood extract and esters takes place. 

The solubility of flavor ingredients influences the retention of flavors. Retentions of several esters in GA encapsulation were studied (Rosenberg et al., 1990). Retentions of partially water-soluble esters, such as ethyl propionate and ethyl butyrate (EB), were less than those of esters having lower solubility (ethyl caproate). A similar trend was also reported by Liu et al. (2001) and Soottitantawat et al. (2003). A higher retention of o-limonene (insoluble flavor) was observed compared to that of EB (moderate solubility). 

Beilstein Handbook Reference) AI3-32118 BRN 0506058 EINECS 203-528-1 Ethyl acetone FEMA Number 2842 HSDB 158 Methyl n-propyl ketone Methyl-propyl-cetone Methyl propyl ketone Metylopropyloketon NSC 5350 2-Pentanone Propyl methyl ketone UN 1249. Solvent, substitute for diethyl ketone, flavoring. Mobile liquid mp n -76.9" bp = 102.2" d = 0.809 Xm = 280 nm (cyclohexanone) slightly soluble in H2O (4 g/100 ml), CI4, freely soluble in EtOH, Et20 LDso (rat orl) = 1600 mg/kg. Ashland CasChem Janssen Chiraica Penta Mfg. S/gma-Aldrich Fine Cfiem. 

CDs are equably dispersed in polymer. A kind of soluble polymers (polyvinyl acetate, PAM) is chosen and dissolved in solvents (acetone, ethyl acetate). Then CD is added and scattered in the solvents. Finally, the solvent is evaporated and the CDP blend is prepared. It is the gentlest CD immobilization method, as it is not a chemical reaction, and is widely used as the operation is simple. For example, the polymer blend of CD/polyacrylamide can be used as filling materials of capillary chromatographic column. Its separation efficiency is as high as 10,000 layer/15 cm. If spices or fungicide are added to CD before blending with polyethylene, the blend products can be used as flavor enhancer or antibacterial packaging material. 

Ethyl formate is a water white, highly volatile and unstable liquid with a pleasant odor resembling peach kernels, it is partly soluble in water and miscible with benzene. It is a powerful solvent For cellulose nitrate and acetate/ yielding solutions of unusual low viscosity which have a tendency to chill. It is on important fumigant and larvicide for the treatment of tobocco/ cereals, dried fruit and similar products. It is used as a chemical intermediate in the manufacture of such medicinals as sulfadiazine, thiamin (Vitamin B]), and perfumes and synthetic flavors. 

Solvents used for elution in various cases are different, and the order of use also makes differences. For fractionation of polymeric proanthocyanidins, the solvent combination used is acetone with water which is applied for both Sephadex G-50 and LH-20 [22, 154]. The elution of solvents depends on the solubility of specific phenolic components in specific solvents. Anthocyanins are not soluble in ethyl acetate however, many other polyphenolic compounds are soluble in ethyl acetate. Hence, in the protocol mentioned in the book Handbook of Food Analytical Chemistry-Pigments, Colorants, Flavors, Texture, and Bioactive Food Components for the separation of anthocyanins from the rest of the components in a polyphenolic extract, ethyl acetate is used for elution of the polyphenolic components other than anthocyanins, while the anthocyanins are eluted with acidic methanol [12]. pH is another important property affecting the separation of polyphenols through SPE. Phenolic acids have been reported to be completely ionized at pH 7.0 and un-ionized at pH 2.0 hence, this property is used as the basis for fractionation of neutral polyphenohcs at pH 7.0 and acidic polyphenohcs at pH 2.0, which helps in prevention of interference in-between polyphenohc compounds during HPLC [12]. In certain cases, combination of various SPE methods is used for the fractionation of the extracts, and then the purified extracts are further processed to be analyzed [140, 141, 150]. 

Many of the fragrances of perfumes and flowers and the flavors of fruits are due to esters. Small esters are volatile, so we can smell them, and soluble in water, so we can taste them. Esters are responsible for the odor and flavor of oranges, bananas, pears, pineapples, and strawberries. For example, the ester named ethyl butanoate produces the smell... 

Traditional coffee decaffeination was attained using liquid solvents such as benzene, chloroform, trichloroethylene and dichloromethane. However, evidence suggested that chlorinated solvents are carcinogenic and thus, their use was firmly reduced. Extraction of caffeine with water (a green solvent) requires a two-step process because many flavor and aroma substances are, as caffeine, very soluble in water. Ethyl acetate (obtained Ifom synthesis) is also employed in coffee decaffeination and is much more selective for caffeine and thus, extraction can be accomplished in a single-step contact process. 

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