ven1401006 - VEN 140 -Spring 2010 Distilled Beverage...

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1 VEN 140 -Spring 2010 Distilled Beverage Technology The Origin of Secondary Volatile Products Roger Boulton 3154 RMI North rbboulton@ucdavis.edu Outline • Some Natural Volatiles in Plants • Volatiles Formed During Pre-Fermentation Treatments • Volatiles Formed During Fermentation • Yeast Cell Volatiles • Volatiles Formed During Grape Skin Fermentation • Volatiles Formed During Distillation
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2 Natural Volatiles in Plants Grape, Berry and Fruit Aromas Muscat, Cherry, Raspberry and Pear Terpenes • Linalool • Geraniol • Nerol • Present mostly as their Glycosides
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3 Pear Ester O O Pear Ester trans:2-cis:4-decadienoic acid Pear Ester
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Raspberry Ketone OH O Raspberry Ketone 4-(4-hydroxyphenyl)-2-butanone Raspberry Ketone 4-(para-hydroxyphenyl)-2-butanone para-hydrobenzyl acetone para-hydroxybenzyl acetone 1-para-hydroxyphenyl-3-butanone 4-(3-oxobutyl) phenol 1-(4-hydroxyphenyl)-3-butanone 1-(para-hydroxyphenyl)-3-butanone 4-(4-hydroxyphenyl)-2-butanone 4-(4-hydroxyphenyl) butan-2-one Rheosmin
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ven1401006 - VEN 140 -Spring 2010 Distilled Beverage...

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