Chen, Shuang published the artcileCharacterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies, Computed Properties of 106-32-1, the main research area is aged Chinese rice wine aroma compound recombination omission; OAV; aged Chinese rice wine; aroma recombination and omission; cAEDA.
The aroma compounds in young and aged Chinese rice wines with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution anal. (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors of ≥64 were detected in the aged rice wine than in the young rice wine. A total of 43 odorants were further identified and quantitated. The odor activity values (OAVs) revealed 33 aroma compounds with OAVs of ≥1 in young or aged rice wine. Among these aroma compounds with relatively higher OAVs, 3-methylbutanoic acid, 1,1-diethoxyethane, vanillin, 3-methylbutanal, sotolon, benzaldehyde, 4-vinylguaiacol, methional, and 2,3-butanedione showed significant differences between young and aged rice wines. This difference was confirmed through a quant. anal. of 34 rice wine samples with ages of 0-15 years. Then, the aroma profile of the aged rice wine was successfully simulated through an aroma recombination model. Omission models suggested that sotolon, vanillin, 3-methylbutanal, and benzaldehyde played key roles in the overall aroma of aged rice wine.
Journal of Agricultural and Food Chemistry published new progress about Flavor. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.
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