Application In Synthesis of Benzophenone. In 2021.0 FOOD CHEM published article about 2ND FERMENTATION; GAS-CHROMATOGRAPHY; VOLATILE COMPOUNDS; SENSORY PROFILES; YEAST STRAINS; BASE WINES; VARIETIES; CHEMOMETRICS; ELABORATION; BOTTLE in [Martinez-Garcia, Rafael; Mauricio, Juan Carlos; Garcia-Martinez, Teresa; Peinado, Rafael A.; Moreno, Juan] Univ Cordoba, Dept Agr Chem & Microbiol, Agrifood Campus Int Excellence CeiA3, Marie Curie C3 & Severo Ochoa C6 Bldg,Ctra N IV, Cordoba 14014, Spain in 2021.0, Cited 39.0. The Name is Benzophenone. Through research, I have a further understanding and discovery of 119-61-9.
A native veil-forming yeast and a commercial yeast strain were used to elaborate sparkling wines by the Champenoise method with a grape variety traditionally used for the production of still wines. Wines aged on lees for fifteen months were sampled at five points and their physicochemical and sensory indices were analysed. Unsupervised and supervised statistical techniques were used to establish a comparison between 81 volatile compounds and eight odour descriptors (chemical, fruity, floral, fatty, balsamic, vegetal, empyreumatic and spicy). Principal component analysis of both datasets showed good separation among the samples in relation to ageing time and yeast strain. By using a partial least squares regression-based criterion, 38 odour active compounds were selected as the most influential for the ageing factor and out of them, only 27 were unique to certain aroma descriptors. These results contribute to a better understanding of the aroma perception of sparkling wines.
Welcome to talk about 119-61-9, If you have any questions, you can contact Martinez-Garcia, R; Mauricio, JC; Garcia-Martinez, T; Peinado, RA; Moreno, J or send Email.. Application In Synthesis of Benzophenone
Reference:
Thiomorpholine – Wikipedia,
,Thiomorpholine | C4H9NS – PubChem