On December 15, 2021, He, Fei; Duan, Jiawen; Zhao, Jiwen; Li, Hehe; Sun, Jinyuan; Huang, Mingquan; Sun, Baoguo published an article.Product Details of 123-25-1 The title of the article was Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies. And the article contained the following:
Liquid-liquid microextraction (LLME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatog.-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical anal., including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1
The Article related to distillation baijiu temperature headspace gas chromatog ion mobility spectrometry, aroma-active compounds, multivariate statistical analysis, raw baijiu classification, strong flavor baijiu, tp-hs-gc–ims and other aspects.Product Details of 123-25-1
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