On July 31, 2022, He, Fei; Yang, Shiqi; Zhang, Guihu; Xu, Ling; Li, Hehe; Sun, Jinyuan; Huang, Mingquan; Zheng, Fuping; Sun, Baoguo published an article.Application In Synthesis of Diethyl succinate The title of the article was Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods. And the article contained the following:
Liquid-liquid microextraction (LLME) combined with gas chromatog.-mass spectrometry (GC-MS) and headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS) were used to detect the variations in volatile compounds during the distillation process of strong flavor raw Baijiu. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most alc.-soluble and low mol. weight compounds showed a downward trend with the extension of distillation time, but water-soluble, high mol. weight and high boiling compounds showed the opposite result. Then, 50 aroma compounds were sniffed and identified by gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and multivariate statistical anal. including principal component anal. (PCA) and partial least squares discriminant anal. (PLS-DA) confirmed four aroma active markers related to classification. Finally, the receiver operating characteristic (ROC) curve was further used to verify that Et butanoate and Et hexanoate were the most effective difference marker to distinguish the head Baijiu samples and butanoic acid was the most effective difference marker for distinguishing the heart Baijiu samples from the tail Baijiu samples. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application In Synthesis of Diethyl succinate
The Article related to hexyl hexanoate phenylacetaldehyde pentanoic acid ethyl linolenate, Placeholder for records without volume info and other aspects.Application In Synthesis of Diethyl succinate
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