PT  - JOURNAL ARTICLE
AU  - Richard E. Kepner
AU  - A. Dinsmoor Webb
AU  - Linda Maggiora
TI  - Sherry Aroma. VII. Some Volatile Components of Flor Sherry of Spanish Origin. Acidic Compounds
AID  - 10.5344/ajev.1968.19.2.116
DP  - 1968 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 116--120
VI  - 19
IP  - 2
4099  - http://www.ajevonline.org/content/19/2/116.short
4100  - http://www.ajevonline.org/content/19/2/116.full
SO  - Am J Enol Vitic.1968 Jan 01; 19
AB  - The acidic components contained in methylene chloride extracts of two Spanish flor sherries were isolated by sodium bicarbonate extraction. Analysis was accomplished by gas chromatography and infrared spectrometry of the methyl esters of the acids produced by reacting the acid extracts with diazomethane. Gas chromatograms of the methyl esters of the acids from the two sherries showed that the same acids were present in each, and only minor differences in relative amounts of individual acids were indicated. Acids identified as methyl esters and present in the extracts in large concentrations were: caproic, 2-hydroxycaproic, 2-furoic, succinic, benzoic, and 2-hydroxy-3-phenylpropionic acids. Found in moderate concentrations were: lactic, 3-hydroxycaprylic, 2-hydroxyisovaleric, caprylic, and phenylacetic acids. Present in small relative concentrations were: glutaric, azelaic, tricarballylic, and vanillic acids.