On August 31, 2020, Wang, Juan; Yuan, Changjiang; Gao, Xiulin; Kang, Yongliang; Huang, Mingquan; Wu, Jihong; Liu, Yuping; Zhang, Jinglin; Li, Hehe; Zhang, Yuyu published an article.Application of 123-25-1 The title of the article was Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis. And the article contained the following:
Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor anal. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatog.-olfactometry (GC-O) coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, Et lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, Et cinnamate, Et 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that Et cinnamate and Et 3-phenylpropionate played the key roles in the overall aroma of Huangjiu. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application of 123-25-1
The Article related to huangjiu aroma compound flavor sensory analysis china, aroma recombination, gas chromatography-olfactometry (gc-o), huangjiu, key odorants, omission/addition, Food and Feed Chemistry: Beverages and other aspects.Application of 123-25-1
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