On November 30, 2020, He, Yingxia; Liu, Zhipeng; Qian, Michael; Yu, Xiaowei; Xu, Yan; Chen, Shuang published an article.HPLC of Formula: 123-25-1 The title of the article was Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis. And the article contained the following:
Comprehensive 2D gas chromatog.-time-of-flight mass spectrometry was combined with descriptive sensory anal. to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chem. and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network anal. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alc. levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alc. beverages. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).HPLC of Formula: 123-25-1
The Article related to chemosensory gas chromatog mass spectrometry, 1-butanol, 2,3,5-trimethyl-6-ethylpyrazine, 2,6-dimethylpyrazine, 2-acetylfuran, chemical and sensory profiles, chinese strong-aroma type baijiu, diethyl succinate, dimethyl disulfide, furfural, gc × gc-tofms, methanethiol caproate, multivariate analysis, regionality and other aspects.HPLC of Formula: 123-25-1
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