On April 25, 2020, Zhu, Lin; Wang, Xinlei; Song, Xuebo; Zheng, Fuping; Li, Hehe; Chen, Feng; Zhang, Yuhang; Zhang, Fuyan published an article.Synthetic Route of 123-25-1 The title of the article was Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. And the article contained the following:
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Et hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alc. notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including Et esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, Et benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “fruity” compounds were crucial for maintaining the special aroma profile of an aged sample. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Synthetic Route of 123-25-1
The Article related to baijiu odorant aroma profile, 3-methyl-1-butyl acetate, aeda, ageing, aromas, chinese liquor, dimethyl trisulfide, ethyl 3-methylbutanoate, ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl pentanoate, gc–ms/o, hexanal, laobaigan baijiu, nonanal and other aspects.Synthetic Route of 123-25-1
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