the library

Cherry liqueur

Spirits & brews· liqueur

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

• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite

  the dominant aroma compound of every sample: 9491.0 µg/100 mL at week 6 rising to 10,900.0 at week 24 in the unsugared liqueur held at 15 °C, and 12,600.0 at week 24 in both 30 °C samples. The paper states it is 'one of the 20 identified substances, representing more than 95%' of the aroma fraction, and attributes it to the stones: 'The cherry stones contain a cyanogenic glycoside, amygdalin, which when subject to enzymatic or thermal degradation releases benzaldehyde.' — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6 (Aroma compounds quantified in cherry liqueurs, µg/100 mL), first row, weeks 6 and 24 at both storage temperatures; discussed in section 2.3 Aroma Compounds and in the Abstract)
• benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite

  45.0 µg/100 mL at week 6 and 78.0 at week 24 in the unsugared 15 °C liqueur; the paper reports 'Small amounts of aromatic benzyl alcohol, benzaldehyde acetals and phenylacetaldehyde were also detected.' — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures; named in section 2.3)
• 1-octanolaromaalcoholreads as fresh orange rose odor (PubChem)Measured in 19 of 338 ingredients.cite

  5.0 µg/100 mL at week 6 and 30.0 at week 24 in the unsugared 15 °C liqueur. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures)
• ethyl benzoatearomaesterMeasured in 6 of 338 ingredients.cite

  55.0 µg/100 mL at week 6 in the unsugared 15 °C liqueur. The paper explains this class as a reaction with the spirit rather than a fruit volatile: 'Diethyl acetal and ethyl esters of benzoic, octanoic or succinic acid present in the liquor were the products of the reaction of the corresponding compounds with ethanol.' — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures; discussed in section 2.3)
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  7.0 µg/100 mL at week 6 rising to 48.0 at week 24 in the unsugared 15 °C liqueur, a sevenfold increase over the storage period. The paper writes the name as 'Octanoic acid ethyl ester'. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures)
• hexyl acetatearomaesterreads as sweet ester odor (PubChem)Measured in 17 of 338 ingredients.cite

  4.0 µg/100 mL at week 6 and 20.0 at week 24 in the unsugared 15 °C liqueur. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures)
• 1-nonanolaromaalcoholreads as floral odor (PubChem)Measured in 6 of 338 ingredients.cite

  2.0 µg/100 mL at both week 6 and week 24 in the unsugared 15 °C liqueur; the paper notes 'Small amounts of linear compounds, such as 2-octenal and 1-nonanol, were also detected.' — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures; named in section 2.3)
• limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite

  1.0 µg/100 mL in most samples and 10.0 at week 6 in the sugared 15 °C liqueur. Present, quantified, and three to four orders of magnitude below benzaldehyde in the same table. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures)
• Diethyl malatearomaesterMeasured in 1 of 338 ingredients.cite

  the most storage-sensitive compound of the table after benzaldehyde's acetal: 17.0 µg/100 mL at week 6 and 150.0 at week 24 in the unsugared 15 °C liqueur, and 580.0 rising to 950.0 in the sugared one. Malic acid is the cherry's own acid, so this ester is the fruit reacting with the spirit over time. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures)
• diethyl succinatearomaesterMeasured in 8 of 338 ingredients.cite

  34.0 µg/100 mL at week 6 and 68.0 at week 24 in the unsugared 15 °C liqueur; one of the ethanol-reaction esters the paper groups together. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures)
• Procyanidin B2tasteflavonoidMeasured in 1 of 338 ingredients.cite

  80.46 µg/mL at week 0 in the unsugared 15 °C liqueur, the largest flavan-3-ol of the set, falling to 53.22 after 24 weeks at 15 °C and to zero by week 24 at 30 °C. The astringent fraction of this drink does not survive a warm shelf. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2 (Changes in flavanols content, µg/mL, during cherry liqueurs storage), second block, weeks 0 to 24)
• Chlorogenic acidtastephenolMeasured in 4 of 338 ingredients.cite

  40.43 µg/mL at week 0 and 37.55 after 24 weeks in the unsugared 15 °C liqueur. It is also the paper's calibration standard for the whole hydroxycinnamic class, quantified over a linear range of 20-300 µg/mL. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, third block, weeks 0 to 24; calibration in Table 8)
• neochlorogenic acidtasteacidMeasured in 1 of 338 ingredients.cite

  47.61 µg/mL at week 0 falling to 45.73 after 24 weeks in the unsugared 15 °C liqueur; the first of the three hydroxycinnamic acids the paper quantifies, calculated against a chlorogenic acid calibration curve. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1 (Changes in phenolic acids content, µg/mL, during cherry liqueurs storage), first block, weeks 0 to 24)
• rutintasteflavonoidMeasured in 3 of 338 ingredients.cite

  48.28 µg/mL at week 0 and 44.29 after 24 weeks in the unsugared 15 °C liqueur — the largest and the most stable flavonol of the table. It is also the paper's calibration standard for the flavonol class, where Table 8 writes it out as quercetin 3-O-rutinoside; this profile stores the standard name rutin so the compound resolves to the same node as any other rutin claim in this library. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 3 (Changes in flavonols content, µg/mL, during cherry liqueurs storage), weeks 0 to 24; calibration in Table 8)
• 2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite

  1.0 µg/100 mL in every sample at both sampling points — the flattest row in the table, and named by the paper among the linear compounds detected in small amounts. — Sokół-Łętowska et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 6, weeks 6 and 24 at both storage temperatures; named in section 2.3)