Vicinal Diketones: Difference between revisions
Jump to navigation
Jump to search
Uncle Jesse (talk | contribs) No edit summary |
Uncle Jesse (talk | contribs) No edit summary |
||
| Line 1: | Line 1: | ||
(VDKs) are a group of flavor components, most notably 2,3-butanedione (generally referred to as diacetyl) and 2,3-pentanedione. Sweet butter, caramel, or butterscotch flavors and aromas are characteristics of diacetyl, while pentanedione contributes more [[honey]]-like notes. | (VDKs) are a group of flavor components, most notably 2,3-butanedione (generally referred to as diacetyl) and 2,3-pentanedione. Sweet butter, caramel, or butterscotch flavors and aromas are characteristics of diacetyl, while pentanedione contributes more [[honey]]-like notes. | ||
Sensory examination of an aroma model consisting of alcohols, fatty acids, | Sensory examination of an aroma model consisting of alcohols, fatty acids, | ||
[[ester]]s and [[aldehyde]]s, in concentrations estimated in [[whisky]], has proved that— | |||
in addition to vicinal diketones—esters predominate as components influencing | in addition to vicinal diketones—esters predominate as components influencing | ||
the aroma, but also some fatty acids exercise most marked influence. Further | the aroma, but also some fatty acids exercise most marked influence. Further | ||
more, some people possess good ability to smell certain compounds whereas | more, some people possess good ability to smell certain compounds whereas | ||
others cannot smell them as well, but detect other compounds more easily. | others cannot smell them as well, but detect other compounds more easily. | ||
Latest revision as of 01:09, 31 December 2022
(VDKs) are a group of flavor components, most notably 2,3-butanedione (generally referred to as diacetyl) and 2,3-pentanedione. Sweet butter, caramel, or butterscotch flavors and aromas are characteristics of diacetyl, while pentanedione contributes more honey-like notes.
Sensory examination of an aroma model consisting of alcohols, fatty acids, esters and aldehydes, in concentrations estimated in whisky, has proved that— in addition to vicinal diketones—esters predominate as components influencing the aroma, but also some fatty acids exercise most marked influence. Further more, some people possess good ability to smell certain compounds whereas others cannot smell them as well, but detect other compounds more easily.