Ethyl hexanoate flavour

Important aroma compounds of black currant berries have been identified mainly by GC-O techniques by Latrasse et al. [119], Mikkelsen and Poll [115] and Varming et al. [7] and those of black currant nectar and juice by Iversen et al. [113]. The most important volatile compounds for black currant berry and juice aroma include esters such as 2-methylbutyl acetate, methyl butanoate, ethyl butanoate and ethyl hexanoate with fruity and sweet notes, nonanal, /I-damascenone and several monoterpenes (a-pinene, 1,8-cineole, linalool, ter-pinen-4-ol and a-terpineol) as well as aliphatic ketones (e.g. l-octen-3-one) and sulfur compounds such as 4-methoxy-2-methyl-butanethiol (Table 7.3, Figs. 7.3, 7.4, 7.6). 4-Methoxy-2-methylbutanethiol has a characteristic catty note and is very important to blackcurrant flavour [119]. 

More recently, several aroma compounds were isolated from cupuacu pulp by vacuum distillation, solid-phase extraction, and simultaneous steam distil-lation-extarction and were analysed by GC, GC-MS, and GG-O [8]. The olfaction of the extracts obtained by solid-phase extraction indicated linalool, a-ter-pineol, 2-phenylethanol, myrcene, and limonene as contributors of the pleasant floral flavour. In this study, the esters ethyl 2-methylbutanoate, ethyl hexanoate, and butyl butanoate were involved in the typical fruity characteristics. 

It has been suggested that the addition of potassium bitartrate/tartaric acid to wines could induce a competition of these compounds for the free water involved in solvation enhancing ethanol aggregation. Although Escalona et al. (2001) did not find any effect of the addition of these compounds to model wine systems flavoured with ethyl hexanoate, they found a decrease in the activity coefficient of octanal. They explained this by the possible reactivity of the carbonyl group of the aldehyde with hydroxyl radicals. 

The kiwi fruit is a cultivar group of the species Actinidia deliciosa. More than 80 compounds have been identified in fresh and processed kiwi [137]. Methyl acetate, methyl butanoate, ethyl butanoate, methyl hexanoate and ( )-2-hexenal have the most prominent effect on consumer acceptability of kiwi fruit flavour [137-140]. The volatile composition of kiwi fruit is very sensitive to ripeness, maturity and storage period [138, 139]. Bartley and Schwede [140] found that ( )-2-hexenal was the major aroma compound in mature kiwi fruits, but on further ripening ethyl butanoate began to dominate. Ripe fruits had sweet and fruity flavours, which were attributed to butanoate esters, while unripe fruits had a green grassy note due to ( )-2-hexenal [140]. The most important character-impact compounds of kiwi fruits are summarised in Table 7.4. 

The flavour of distillates from apple and pear is characterised by typical aroma compounds from these fruits formed by enzymatic degradation of fatty acids to C6-fragments like hexanol, trans-2-hexenol, as well as ethyl esters and acetates of hexanoic acid. In distillates of pears, especially of the variety Bartlett pear, the characteristic pear flavour is mainly dominated by the ethyl and methyl esters of frans-2-czs-4-decadienoic acid and trans-2-trans-A-decadienoic acid [27-29], The biogenesis of these monounsaturated, diunsaturated, and triunsaturated esters may be explained by -oxidation of unsaturated linoleic and linolenic acid in the fruits. The sesquiterpene compound a-farnesene, which is formed during postharvest ripening and storage of Bartlett pears [28], shows that quality and intensity of distilled pear spirits is mainly influenced by the quality and degree of ripeness of the fruits. 

CIC Methyl hexanoate represents the fresh, fruity character, ethyl-3-(methyl-thio)propionate imparts an overripe impression, l-(E,Z)-3,5-undecatrien adds a fresh green, biting topnote and 2,5-dimethyl-4-hydroxy-furan-3(2H)-one is responsible for the ripe, sugary, fruity, caramelic lasting aftertaste. Allyl hexanoate is often used in compounded pineapple flavourings. 

CIC The fatty aldehydes octanal, nonanal, decanal together with the corresponding fatty acids and their ethyl esters are responsible for the characteristic fatty aldehydic flavour of the skin. (E)-2-hexenal, hexanal and (E)-2-pentenal contribute to the refreshing character, supported by the high acidity of the juice. Methyl-2-methyl bu-tanoate, methyl-3-methyl butanoate and methyl hexanoate impart a fresh, fruity note, rounded off with traces of methyl benzoate, methyl salicylate and the sweet floral note of beta-ionone and damascenone. 

However, a list of flavouring ingredients and where they can be used was compiled, resulting in a new public health standard GB 2760-86 (18.9.1986). The list comprises 121 natural flavourings, 257 synthetic flavouring substances, and 118 temporary permitted flavourings (e.g. nutmeg oil, onion oil, ethyl vanillin, allyl hexanoate, etc.). 

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