the library

Bianco vermouth

Spirits & brews· spirit

Every one of its 15 compounds carries a paper the library can cite.

• caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite

  'Octanoic acid was detected in all the fortified wines analysed'. — Jasmins et al. 2023, Foods (Results and Discussion, acids paragraph; also in the list of compounds common to all nine wines)
• p-menthan-3-olaromaalcoholreads as cooling odor (PubChem)Measured in 7 of 338 ingredients.cite

  'VermouthW (PC1 and PC2 positive) was essentially characterized by menthol, estragole, and the menthone isomer'. NOTE THE CONTRAST the paper draws in the terpenoids paragraph: limonene and menthol are the PREDOMINANT terpenoids of the red and Extra Dry vermouths, while this sample's predominant three are estragole, α-terpinyl acetate and anethol. — Jasmins et al. 2023, Foods (Results and Discussion, PCA of the volatilomic fingerprints, on what characterises VermouthW)
• p-cymenearomaterpenoidreads as mild pleasant odor (PubChem)Measured in 42 of 338 ingredients.cite

  named among the compounds the paper offers as characteristic molecular biomarkers of this sample specifically. — Jasmins et al. 2023, Foods (Results and Discussion, biomarker sentence for VermouthW)
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  one of the compounds common to every Italian fortified wine analysed, and named among the most abundant esters identified across the set. — Jasmins et al. 2023, Foods (Results and Discussion, on the compounds common to all nine wines)
• estragolearomaetherreads as sweet taste reminiscent of anise (differing from anethole) (PubChem)Measured in 10 of 338 ingredients.cite

  'whereas in VermouthW estragole, α-terpinyl acetate, and anethol were the most abundant'; the PCA discussion adds that VermouthW 'was essentially characterized by menthol, estragole, and the menthone isomer'. No concentration is published; this paper's quantitative display is figures. — Jasmins et al. 2023, Foods (Results and Discussion, terpenoids paragraph, on the predominant terpenoids of each vermouth; repeated in the PCA discussion)
• hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite

  'hexanoic acid was detected in all the Vermouth and MarsalaSup wines'. The acids fraction is highest in the vermouths of the nine wines, at 13% on average, against 3% for Campari. — Jasmins et al. 2023, Foods (Results and Discussion, acids paragraph; also among the ten PLS-DA biomarkers)
• alpha-terpineolaromaalcoholreads as floral, lilac (PubChem)Measured in 54 of 338 ingredients.cite

  'In addition, α-terpeniol, α-terpenyl acetate, nerol, methyl phenylpropene, and p-cymene could also be characteristic molecular biomarkers of VermouthW.' The paper spells the compound 'α-terpeniol' throughout; that spelling is recorded as the name in source and this profile stores the standard spelling so the compound resolves to the same node as every other terpineol claim in this library. — Jasmins et al. 2023, Foods (Results and Discussion, terpenoids paragraph, biomarker sentence for VermouthW; also in the Abstract and Conclusions as a Vermouth-class marker)
• menthonearomaterpenoidreads as bitter (PubChem)Measured in 7 of 338 ingredients.cite

  the paper names 'the menthone isomer' among the compounds characterising VermouthW in the PCA, lists 'menthone' among the ten PLS-DA biomarkers separating the nine wines, and the Abstract names menthone isomers as characteristic of Vermouth wines as a class. WHICH ISOMER IS NOT STATED and is not claimed here. — Jasmins et al. 2023, Foods (Results and Discussion, PCA discussion; Abstract; and the PLS-DA biomarker list)
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  one of the compounds the paper reports as common to every Italian fortified wine analysed, and named among the most abundant esters of the set. — Jasmins et al. 2023, Foods (Results and Discussion, on the compounds common to all nine wines; also among the ten PLS-DA biomarkers)
• alpha-terpinyl acetatearomaterpenoidMeasured in 9 of 338 ingredients.cite

  named as one of the three most abundant terpenoids of this sample. The paper spells it two ways in adjacent sentences — 'α-terpinyl acetate' and 'α-terpenyl acetate' — and both refer to the same compound in the same sample. — Jasmins et al. 2023, Foods (Results and Discussion, terpenoids paragraph, on the predominant terpenoids of VermouthW; named again as 'α-terpenyl acetate' in the biomarker sentence that follows)
• 2-methoxy furanaromaMeasured in 1 of 338 ingredients.cite

  '2-methoxy furan was identified in Marsala 2004, Marsala Superiore 2017, and VermouthW'. The same paragraph states that furanic compounds 'were not identified in Barolo, Campari, VermouthR, and VermouthD', which makes this the only one of the three vermouths carrying any furan at all. — Jasmins et al. 2023, Foods (Results and Discussion, furanic compounds paragraph)
• anetholaromaetherreads as sweet taste (PubChem)Measured in 11 of 338 ingredients.cite

  named as one of the three most abundant terpenoids of VermouthW, and separately as one of the compounds common to every Italian fortified wine analysed. It is the only terpenoid in that common set. — Jasmins et al. 2023, Foods (Results and Discussion, terpenoids paragraph; also in the list of compounds common to all nine wines)
• nerolaromaalcoholreads as sweet rose (PubChem)Measured in 13 of 338 ingredients.cite

  named among the compounds the paper offers as characteristic molecular biomarkers of VermouthW, and named in both the Abstract and the Conclusions as characteristic of Vermouth wines as a class. — Jasmins et al. 2023, Foods (Results and Discussion, biomarker sentence for VermouthW; Abstract; Conclusions)
• geranyl acetatearomaterpenoidreads as odor of lavender (PubChem)Measured in 24 of 338 ingredients.cite

  'geranyl acetate in Campari and VermouthW fortified wines' — detected in this sample and in the red bitter (data/curated/aperitivo-bitter.json), and in none of the other seven wines. — Jasmins et al. 2023, Foods (Results and Discussion, esters paragraph)
• 3-phenyl propyl cinnamatearomaMeasured in 1 of 338 ingredients.cite

  '3-phenyl propyl cinnamate was only detected in VermouthW' — the one compound in the study that this sample has and none of the other eight Italian fortified wines does. — Jasmins et al. 2023, Foods (Results and Discussion, esters paragraph, on esters restricted to particular samples)