The dichloromethane extract from Australian flor sherries was found on analysis by GC-MS to be rich in hydrophilic and polar compounds, including the isomeric ethylidene glycerols. Comparison of these extracts with those obtained from typical base wines from which such flor sherries are prepared did not reveal differences which could help to explain the characteristic aroma brought about by the flor process. The structure and stereochemistry of the four GC-separated ethylidene glycerols were determined.
No takes yet. Share an insight, caveat, or question.
Williams et al. (1978) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: