Yu, Haiyan published the artcileAroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry, HPLC of Formula: 106-32-1, the main research area is traditional Huangjiu ambient temperature condition gas chromatog mass spectrometry; gas chromatog ion mobility spectrometry aroma characteristic; Ambient temperature conditions; Aroma characteristics; Gas chromatography–ion mobility spectrometry; Gas chromatography–mass spectrometry; Traditional Huangjiu.
Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other periods. To determine the specific differences in aroma characteristics, sensory evaluation, gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the volatile profiles of the traditional Huangjiu samples produced under different ambient temperature conditions. The sensory evaluation results showed that the aroma attributes of wheat, sweet, ester, alc. and sauce were stronger for the samples fermented near Winter Solstice than those for the other samples. GC-MS combined with heatmap anal. showed that with the decrease in average ambient temperature, the contents of esters such as di-Et succinate and Et butanoate gradually increased, and the contents of alcs. such as phenylethyl alc., 2-methylpropanol and 3-methylbutanol gradually decreased. Some key aroma compounds, such as Et butyrate (OAV: 97-151), nonanal (OAV: 189-200), Et octanoate (OAV: 859-1134) and Et phenylacetate (OAV: 307-353), were more abundant in the samples fermented near Winter Solstice than the other samples. The visualization of GC-IMS suggested that isoamyl acetate, 2-methylpropyl acetate, Et 3-methylbutyrate, and Et 2-methylbutanoate were enriched near Winter Solstice. Together, the results suggested that the traditional Huangjiu produced around Winter Solstice contained more flavor volatiles and had better aroma quality than those produced during other periods.
Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics