On July 1, 2022, Wang, Juan; Zhang, Bing; Wu, Qiang; Jiang, Xinye; Liu, Huijie; Wang, Chaozhong; Huang, Mingquan; Wu, Jihong; Zhang, Jinglin; Yu, Yougui published an article.Reference of Diethyl succinate The title of the article was Sensomics-assisted flavor decoding of coarse cereal Huangjiu. And the article contained the following:
Huangjiu is one of China national alc. beverages. The key odorants in four coarse cereal Huangjius (CCH) were identified by sensomics approach. Eighty-eight odorants were identified using solvent-assisted flavor evaporation combined with gas chromatog.-olfactometry/spectrometry and aroma extract dilution anal. Four aroma recombinates showed good similarities to the corresponding original aroma profiles (93.27-96.97%). Partial least squares regression anal. predicted vanillin and β-damascenone were the main causes of the aroma differences in the four CCHs. For the first time, omission and addition tests showed that β-damascenone caused the sweet and tea leaf aromas, whereas hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan contributed to the cooked grain aroma. Finally, 2-phenylethanol, Et (E)-3-phenyl-2-propenoate, Et 3-phenylpropanoate, vanillin, 3-(methylsulfanyl)propanal, γ-nonalactone, sotolon, β-damascenone, hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan were confirmed as the key odorants in the CCHs. 2-Methyl-3-(methyldisulfanyl)furan was a newly identified key odorant in Huangjiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Reference of Diethyl succinate
The Article related to sensomics vanillin hexanal coarse cereal huangjiu odorant flavor china, 2-methyl-3-(methyldisulfanyl)furan, coarse cereal huangjius, key odorants, sensomics, solvent-assisted flavor evaporation and other aspects.Reference of Diethyl succinate
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