Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation was written by Gao, Jiangjing;Liu, Guoying;Li, Anjun;Liang, Chenchen;Ren, Cong;Xu, Yan. And the article was included in LWT–Food Science and Technology in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:
The pit mud microbes are tightly correlated with the quality of Chinese strong aroma-type Baijiu. However, it is still unclear the explicit contributions of pit mud microbes to flavor formation. Through down-scaled fermentation with or without pit mud, we found that 85 genera from pit mud, dominating by Caproiciporducens, Caloramator, Sedimentibacter and Caldicoprobacter, migrated into fermented grains. These microbes increased the microbial diversity in fermented grains and resulted in an improved flavor profiles: 13 volatiles acids, 6 linear-chain alcs. and 37 esters were more abundant in the pit mud group. Most of these compounds were pos. correlated with anaerobes derived from pit mud by network correlation anal. Moreover, a synergistic effect of diverse esters formation was found between pit mud microbes and starter (Daqu). The pit mud microbes contributed to abundant volatile acids and linear-chain alcs. that were selectively esterified by Daqu (starter), and the metabolism of pit mud microbes elevated the pH of fermented grains, which further elevated the esterification capability of Daqu. These findings improve the understanding of the diverse flavor compounds formation during strong aroma-type Baijiu fermentation This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Name: Isopentyl hexanoate).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Name: Isopentyl hexanoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics