Search results for "Methyl anthranilate"
showing 2 items of 2 documents
Influence of packaging on the aroma stability of strawberry syrup during shelf life
2001
Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification of the aroma profile which can be explained by the replacement of “fruity” and “fresh” notes by “dairy note” in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compoun…
Quantitative determination of potent flavor compounds in Burgundy Pinot noir wines using a stable isotope dilution assay
1997
A specific experimental procedure suitable for the quantification of four esters recently identified in a wine of Vitis vinifera cv. Pinot Noir, ethyl dihydrocinnamate (A), ethyl cinnamate (B), methyl anthranilate (C), and ethyl anthranilate (D), was developed and applied to 33 Burgundy wines (calculated on three replicates). The method, involving a stable isotope dilution assay, allows the determination of concentrations from 0.05 μg L-1, with a repeatability better than 10%. The mean, maximum, and minimum amounts found for the four esters were as follows (in μg L-1): (A) 1.6, 3.2, 0.8; (B) 0.8, 1.6, 0.5; (C) 0.2, 0.6, 0.06; (D) 2.4, 4.8, 0.6. Differences between wines, according to their…