Perceived aroma characteristic of Tsingtao beer in relation to wort gravity was written by Yu, Haiyan;Xie, Jingru;Xie, Tong;Guo, Wei;Chen, Chen;Tian, Huaixiang. And the article was included in European Food Research and Technology in 2021.Related Products of 112-14-1 The following contents are mentioned in the article:
To investigate the impacts of wort gravity on perceived aroma characteristic of Tsingtao beer, sensory-directed flavor approaches, including sensory quant. descriptive anal. (QDA), gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), and aroma recombination experiments were employed. The result of QDA revealed that the aroma intensities of Tsingtao beer varied with the wort gravity. GC-MS determined 50 volatile compounds in all from the four kinds of Tsingtao beer samples with different wort gravity. Concentrations of most compounds were pos. correlated with beer wort gravity. Then 39 aroma-active compounds in the four beer samples were identified by GC-O, and 33 of them were found exited in Y4 sample with the highest wort gravity. The aroma recombination experiments showed that aroma-active compounds with AI â?1 (GC-O detected) could simulate the aroma profile, indicating these compounds were aroma perceived compounds There were 16, 17, 19 and 23 aroma perceived compounds in the four kinds of samples, resp., indicating Y4 had the most abundant aroma perceived compounds This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Related Products of 112-14-1).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Related Products of 112-14-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics