Analysis and comparison of volatile components in purple rice sweet wine with different sterilization treatments by electronic nose and headspace gas chromatography-ion mobility spectrometry was written by Peng, Xu-yi;Zheng, Jing-shao;Liu, Yu-hang;Xu, Lin-huan;Kuang, Wei-yang;Huang, Wei. And the article was included in Xiandai Shipin Keji in 2021.Product Details of 868-57-5 This article mentions the following:
In order to select a more suitable sterilization method and maintain the original flavor of purple rice sweet wine as much as possible, this article used electronic nose, headspace gas chromatog.-ion mobility spectroscopy (HS-GC-IMS) to analyze and compare the volatile components of four groups of samples of heat sterilization, irradiation sterilization, ultra-high pressure sterilization and unsterilized control. The results of electronic nose test showed that the discrimination between the samples was good, and the differences of volatile components were mainly caused by nitrogen oxides, alcs. and aldehydes and ketones, methyls, sulfides. HS-GC-IMS detection and identification found that the 4 groups of samples shared 42 substances in 7 categories of alcs., esters, aldehydes, ketones, acids, olefins and alkanes. The relative content of alcs. was the highest (62.03%∼65.73%), followed by esters (12.70%∼13.93%) and ketones (9.36%∼11.59%), the sterilization method had a great influence on the relative content of each component. The relative odor activity value (ROAV) showed that there were 11 key flavor compounds in the samples, mainly including Et 2-methylbutyrate (69.39∼100), acetaldehyde (38.61∼42.05), Et isovalerate (18.16∼27.23), isoamyl alc. (9.91∼18.08), butyraldehyde (14.13∼18.06), Et isobutyrate (8.22∼12.18). Both linear discriminant anal. and nearest neighbor algorithm anal. showed that the volatile components of ultra-high pressure and unsterilized samples were the most similar, followed by irradiation and heat sterilization samples, indicating that ultra-high pressure sterilization had the least effect on the aroma of samples, which was the best sterilization method for purple rice wine. The results of this study provide reference value for the selection of sterilization methods for sweet fermented rice. In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Product Details of 868-57-5).
Methyl2-methylbutyrate (cas: 868-57-5) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Product Details of 868-57-5
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics