Showing metabocard for ethyl 3-hydroxybutanoate (MMDBc0033458)
Record Information
Version
1.0
Status
Detected and Quantified
Creation Date
2021-11-19 04:49:29 UTC
Update Date
2022-08-31 22:36:15 UTC
MiMeDB ID
MMDBc0033458
Metabolite Identification
Common Name
ethyl 3-hydroxybutanoate
Description
Ethyl-3-hydroxybutyrate is a volatile ethyl ester found in wine and produced during fermentation by yeast. Ethyl esters are formed by the reaction of ethanol with a fatty acid. Ethyl-3-hydroxybutyrate is responsible for marshmallow-like aromas. The concentrations of ethyl ester decrease over time as a wine ages due to spontaneous hydrolysis.
Antonelli A, Castellari L, Zambonelli C, Carnacini A: Yeast influence on volatile composition of wines. J Agric Food Chem. 1999 Mar;47(3):1139-44. doi: 10.1021/jf9807317. [PubMed:10552428 ]
Patel S, Shibamoto T: Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine. J Agric Food Chem. 2002 Sep 25;50(20):5649-53. doi: 10.1021/jf020337f. [PubMed:12236692 ]
Yannai, Shmuel (2004). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. Boca Raton: Chapman & Hall/CRC..
