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The essence extracted from ten gallons of submerged-culture flor sherry by means of methylene chloride was found to contain the following acetaldehyde acetals: ethylact.-amyl, ethylisoamyl, diact.-amyl, act.-amylisoamyl, diisoamyl, ethylphenethyl, act.-amylphenethyl, and isoamylphenethyl. Infrared spectra for these eight acetals are presented. The aromas of these acetals are intense and characteristic, suggesting that (if they be present in the wine) the simple acetal-to-aldehyde ratio as a criterion of sherry quality may need modification to reflect variations in acetal and carbonyl species as well as concentrations.
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Galetto et al. (1966) studied this question.
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