On August 1, 2021, Du, Jingyi; Li, Yueming; Xu, Jianchun; Huang, Mingquan; Wang, Juan; Chao, Jinfu; Wu, Jihong; Sun, Huibin; Ding, Haimei; Ye, Hong published an article.Name: Diethyl succinate The title of the article was Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis. And the article contained the following:
A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavor (LBJF) using sensory omics anal. (SOA). A total of 56 odorants were screened out using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS)/Osme anal. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odor activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcs., acids, especially Et hexanoate, gamma-nonalactone, and di-Me trisulfide, were critical to the flavor of LBJF. The basic and com. liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavor Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavor styles. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Name: Diethyl succinate
The Article related to langyatai baijiu jian flavor odorant sensory omics analysis, gc–o–ms, jian flavour baijiu, osme analysis, sensory omics analysis, Food and Feed Chemistry: Beverages and other aspects.Name: Diethyl succinate
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