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Found this great chart
i found that table when reading about chill filtering
Dropping down the left side:
A number of the higher carbon carboxylics are produced during fermentation, Caprice, Caprylic, Lauric, etc.
Missing from the chart is another acid, it's not a carboxylic, but common - lactic. Which have a set of very important esters as lactic acid bacteria are very common.
That's why I did this one. The most common ester combinations - given the most common carboxylics (and lactic) - and the most common alcohols, including methanol and the 4 most common tails alcohols.
There is a very expensive book called Fenaroli's Handbook of Flavor Ingredients, Sixth Edition @ Amazon that has a table that also classifies most of these into sweet, bittersweet, and bitter, which is pretty fun in the context of cuts.
Speaking of expensive books - if someone can gift me a copy of Flavor Creation by John Wright I would be really appreciative.
Lol. Hold your breath.
Don't suppose you would Fenarolis table for us to view....
Great info there. Thanks for the work on it.
Are you a chemist or something? What's your background in this area? You always seem to have such insightful comments on chemistry.
The tables are more extensive than just esters, it's a broad mix of flavor compound types.
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