PT  - JOURNAL ARTICLE
AU  - Sohan S. Chaudhary
AU  - Richard E. Kepner
AU  - A. Dinsmoor Webb
TI  - Identification of some Volatile Compounds in an Extract of the Grape, <em>Vitis Vinifera</em> Var. Sauvignon Blanc
AID  - 10.5344/ajev.1964.15.4.190
DP  - 1964 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 190--198
VI  - 15
IP  - 4
4099  - http://www.ajevonline.org/content/15/4/190.short
4100  - http://www.ajevonline.org/content/15/4/190.full
SO  - Am J Enol Vitic.1964 Jan 01; 15
AB  - Volatile essence was isolated from a puree of Sauvignon blanc (Vitis vinifera) grapes by low pressure flash distillation. After concentration by fractional distillation at atmospheric pressure (Oldershaw type column) the essence was extracted into ether. The essence was fractionated by preparative scale gas chromatography on a polyneopentylglycoladipate column, first at 180°C and later at 100°C. Components were identified by co-chromatography on an analytical gas chromatograph, by preparation of solid derivatives, and by chemical group tests.Essence components identified and relative concentrations (L = large, M = medium, S = small, T = trace) are: ethanol L, propanol S, 2-methylpropanol S, butanol T, 3-methylbutanol M, 2-methylbutanol M, pentanol T, hexanol L, 2-phenylethanol L, ethyl formate T, ethyl acetate S, ethyl propionate T, isoamyl acetate M, act.-amyl acetate S, n-amyl acetate T, n-hexyl acetate L, ethyl caproate L, ethyl heptanoate S, ethyl caprylate T, ethyl caprate M, isoamyl caprylate S, hexyl heptanoate S, hexyl caprylate L and 2-hexenal L. Components possibly present are: methyl acetate, propyl acetate, propyl propionate, isobutyl propionate, ethyl valerate, ethyl isovalerate, amyl propionate, isoamyl butyrate, isobutyl caproate, hexyl valerate, an isobutyrate ester, and a 3-hexenoate ester.