Screening and characteristic aroma analysis of aroma-producing yeasts in high-temperature Daqu was written by Lu, Yan-xiang;Liang, Hui-zhen;Chen, Peng;Liu, Zheng;Zhong, Cheng. And the article was included in Shipin Yanjiu Yu Kaifa in 2021.Safety of Isopentyl 3-methylbutanoate This article mentions the following:
Two yeast strains characterized by high aroma production, namely Y3 and Y5, were obtained from the high-temperature Daqu. After separation and purification, primary screening for aroma production using liquid fermentation, and secondary screening using solid fermentation were performed. Headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) was employed to detect and analyze the products obtained after solid-state fermentation of Y3 and Y5. As a result, 43 and 37 volatile aroma compounds were recovered from Y3 and Y5, resp. The main aroma producing compounds among the products obtained after Y3 solid-state fermentation were β-phenethyl alc., isoamyl alc., isovaleric acid, and Et butyrate, and those obtained after Y5 solid-state fermentation were β-phenylethanol, 4-vinylguaiacol, and isoamyl alc. acid. Based on the morphol., physiol., and biochem. examinations, and mol. identification, Y3 was identified as Saccharomycopsis fibuligera, and Y5 was identified as Wickerhamomyces anomalus. Thereafter, Y3 and Y5 were mixed in equal proportions, and added to the Maotai-flavored liquor fermented grains to simulate the production and fermentation, and then the distilled liquor samples were examined using gas chromatog. (GC) for skeleton composition The results revealed that both Y3 and Y5 significantly increased the levels of Et acetate, Et lactate, and β-phenylethanol in liquor. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Safety of Isopentyl 3-methylbutanoate).
Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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.Safety of Isopentyl 3-methylbutanoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics