Zhang, Jingying published the artcileIdentification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification, Quality Control of 505-10-2, the main research area is cranberry juice vinification aroma compound; GC−MS/O; PCA; SPME; aroma-active; cranberry wine; volatile compounds.
This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcs. and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcs., esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation Olfactory anal. identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (Et benzoate had the highest modified detection frequency).
Journal of Agricultural and Food Chemistry published new progress about Cranberry juice. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts