Delta-Nonalactone
Delta-Nonalactone is a food addactive, could as aroma-active odorants.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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J Agric Food Chem, 2008, 56(14):5813-5819.
Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.[Pubmed:
18570373]
METHODS AND RESULTS:
Application of the aroma extract dilution analysis (AEDA) on the volatile fraction carefully isolated from an American Bourbon whisky revealed 45 odor-active areas in the flavor dilution (FD) factor range of 32-4096 among which (E)-beta-damascenone and Delta-Nonalactone showed the highest FD factors of 4096 and 2048, respectively. With FD factors of 1024, (3S,4S)-cis-whiskylactone, gamma-decalactone, 4-allyl-2-methoxyphenol (eugenol), and 4-hydroxy-3-methoxy-benzaldehyde (vanillin) additionally contributed to the overall vanilla-like, fruity, and smoky aroma note of the spirit.
CONCLUSIONS:
Application of GC-Olfactometry on the headspace above the whisky revealed 23 aroma-active odorants among which 3-methylbutanal, ethanol, and 2-methylbutanal were identified as additional important aroma compounds. Compared to published data on volatile constituents in whisky, besides ranking the whisky odorants on the basis of their odor potency, 13 aroma compounds were newly identified in this study: ethyl (S)-2-methylbutanoate, (E)-2-heptenal, (E,E)-2,4-nonadienal, (E)-2-decenal, (E,E)-2,4-decadienal, 2-isopropyl-3-methoxypyrazine, ethyl phenylacetate, 4-methyl acetophenone, alpha-damascone, 2-phenylethyl propanoate, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, trans-ethyl cinnamate, and (Z)-6-dodeceno-gamma-lactone.
Food Science, 2012, 33(22):225-230.
Modeling for Aroma Quality Evaluation of Anxi Tieguanyin Tea Based on Principal Component Analysis.[Reference:
WebLink]
METHODS AND RESULTS:
A total of 74 volatile compounds were extracted and separated from 8 Anxi Tieguanyin tea samples(harvested at four different seasons;two degrees each season).The major aromatic compounds in Anxi Tieguanyin tea were nerolidol,farnesene,indole,phenylethyl alcohol,(E)-2-hexenal,nonanal,benzeneacetaldehyde,methyl linoleate,methyl linolenate,methyl palmitate,(Z)-3-hexenyl hexanoate,3-hexen-1-ol benzoate,octanoic acid,2-phenylethyl ester,
Delta-Nonalactone,cis-jasmone,farnesylacetone,palmitic acid,and geranyl linalool isomer as demonstrated by principal component analysis(PCA).A PCA model for the aroma quality evaluation of Anxi Tieguanyin tea was constructed using the variance contribution rates of various eigenvalues βi(i = 1,2,……,k) as weight coefficients based on the comprehensive evaluation function: F = β1F1 + β2F2 +…+ βkFk and used to calculate aroma quality score for each tea sample for aroma quality evaluation.
CONCLUSIONS:
The evaluation results were in good agreement with those obtained from sensory evaluations,indicating the developed method to be feasible.
