Analysis of aromatic compounds in sauce-flavor Moutai lees by GC-MS was written by Zhang, Shixian;Jin, Qian;Zeng, Qihua;Gao, Zhixi. And the article was included in Zhongguo Niangzao in 2012.SDS of cas: 15399-05-0 This article mentions the following:
Aromatic compounds of Moutai lees were extracted by steam distillation and isolated by gas chromatog.-mass spectrometry. Thirty-two kinds of ingredients were identified, including furfural, Et linoleate, Et palmitate, Et oleate, 5-methyl-2-furfural, phenethyl alc., 2-formylpyrrole, benzaldehyde, hyacinthin, 2-acetylfuran, furfuralc., 2,3,5,6-tetra-Me pyrazine, Et 9-hexadecanoate, ethyl-2-hydroxy-3-phenylpropanoate, Et stearate, 3-acetylpyrrole and phytane, etc. They were main components of the sauce-flavor Moutai lees, counted for up to 93.9%. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0SDS of cas: 15399-05-0).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. SDS of cas: 15399-05-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics