Esters-buliding-blocks

Yu, Yamin published the artcileOptimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) method for oral aroma compounds monitoring of Baijiu, Application In Synthesis of 123-29-5, the main research area is Baijiu aroma solid microextraction GC MS optimization; 1-Octen-3-ol (PubChem CID: 18827); 2,3,5-Trimethylpyrazine (PubChem CID: 26808); Aroma type; Baijiu; Ethyl acetate (PubChem CID: 8857); Ethyl hexanoate (PubChem CID: 31265); GC×GC-TOFMS; Oral aroma; SPME; β-Phenylethanol (PubChem CID: 6054).

The “”after-odor”” is essential to the quality and consumer preference of Baijiu. An intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC x GC-TOFMS) was developed for oral aroma compounds monitoring of Baijiu. The extraction time, sip volume and rinse time were 120 s, 5 mL, and 10 s, resp. The procedure showed good performances at concentrations of 1.56μg/L-1500 mg/L for different aroma compounds of Baijiu (most R2 > 0.9). Furthermore, the optimized procedure detected 85 aroma compounds with different chem. structures and provided good representations of the light, strong, soy sauce and mix aroma type Baijiu’s oral aroma profiles. Principal component anal.’s (PCA) cumulative interpretation rate was 72.42%. The acceptable performance of this procedure can be combined with dynamic sensory evaluation to improve the quality of the Baijiu aroma.

Food Chemistry published new progress about Baijiu. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Song, Xuebo published the artcileUntargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is metabolomic aroma baijiu geog GC TOF MS; 1-Butanol (PubChem CID: 263); 2-Acetyl-5-methylfuran (PubChem CID: 14514); 3-Octanol (PubChem CID: 11527); Acetoin (PubChem CID: 179); Dimethyl disulfide (PubChem CID: 12232); Dimethyl trisulfide (PubChem CID: 19310); GC×GC-TOFMS; Geographical origin; Isoamyl acetate (PubChem CID: 31276); Metabolomics; Strong aroma-type baijiu; Targeted; Trimethylpyrazine (PubChem CID: 26808); Untargeted.

A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model was excellent, with explained variation and predictive capability values of 0.988 and 0.982, resp. As a result, the model demonstrated its ability to perfectly differentiate all the unknown SAB samples. Twenty-nine potential markers were located by variable importance in projection values, and twenty-four of them were identified and quantitated. Discrimination ability is closely correlated to the characteristic flavor compounds, such as acid, esters, furans, alcs., sulfides and pyrazine. Most of the marker compounds were less abundant in the SCB samples than in the YHRB samples. The quantitated markers were further processed using hierarchical cluster anal. for targeted anal., indicating that the markers had great discrimination power to differentiate the SAB samples.

Food Chemistry published new progress about Baijiu. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Li, Hehe published the artcileCharacterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science, Related Products of esters-buliding-blocks, the main research area is flavor aroma Baijiu GC TOF MS; 2-Ethyl-6-methylpyrazine (Pub Chem CID: 26332); Aroma extract dilution analysis; Baijiu; Benzenemethanethiol; Benzenemethanethiol (Pub Chem CID: 7509); Dimethyl trisulfide (Pub Chem CID: 19310); Ethyl 2-methylbutanoate (Pub Chem CID: 24020); Ethyl 3-methylbutanoate (Pub Chem CID: 7945); Ethyl 3-phenylpropanoate (Pub Chem CID: 16237); Ethyl butanoate (Pub Chem CID: 7762); Ethyl hexanoate (Pub Chem CID: 31265); Ethyl octanoate (Pub Chem CID: 7799); Ethyl pentanoate (Pub Chem CID: 10882); GC×GC–TOF–MS; Gas chromatography–olfactometry; Odor activity values.

Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of mol. sensory science, including aroma extract dilution anal. (AEDA) based on gas chromatog.-olfactometry (GC-O) combined with gas chromatog.-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected by comprehensive two-dimensional gas chromatog./time-of-flight mass spectrometry (GC × GC-TOF-MS). Sixty-one aroma-active compounds were identified via AEDA. Among them, two compounds with strong roasted aroma showed the highest flavor dilution (FD) factors of 19,683 and 6561. By using pure standards, aroma tests, and GC-MS, the compound with FD = 19683 was identified as benzenemethanethiol, which is reported for the first time in Baijiu. Sixty compounds were quantified by means of internal standard curve method, and 39 of them had odor activity values (OAVs) ≥ 1. Et hexanoate, Et octanoate, and di-Me trisulfide showed the highest OAVs, indicating that they contribute significantly to the aroma of Guojing sesame-flavor Baijiu.

Food Chemistry published new progress about Baijiu. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Wang, Lihua published the artcileDetermination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu, Category: esters-buliding-blocks, the main research area is flavor Baijiu; Baijiu (Chinese liquor); dose-over-threshold value; flavor compounds; flavor threshold value; sensory evaluation.

Nineteen compounds, including ten esters, six acids, and three alcs., were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor (retronasal) threshold values (FTVs) of these 19 compounds were determined by the 10 samples test method in hydroalcoholic solutions (46% volume/volume in ethanol). The FTVs of the compounds were calculated based on the best estimate threshold method. All the FTVs determined by the professional Chinese Baijiu tasters were lower than those by the nonprofessional tasters. For instance, the detection (2.31 mg/kg) and recognition (11.74 mg/kg) values of Et hexanoate determined by the nonprofessional group were higher than the resp. corresponding values 0.44 and 3.80 mg/kg determined by the professional group. All of the odor activity values (OAVs) of Et valerate (OAV: 1176.00 to 2321.17), Et octanoate (OAV: 6841.20 to 7851.60), and 1-butanol (OAV: 26.78 to 39.72) in Gujinggong Baijiu were more than 10-fold larger than their dose-over-threshold values (DoTs), for which the DoTs of Et valerate, Et octanoate, and 1-butanol were 92.84 to 183.25, 180.03 to 206.62, 1.18 to 1.75, resp. On the contrary, the OAVs of Et heptanoate (OAV: 3.60 to 5.70) and isoamyl alc. (OAV: 1.18 to 1.57) were lower than their corresponding DoTs at 152.62 to 241.63 and 12.26 to 16.41. The results demonstrated that it is necessary to consider and compare their DoTs and OAVs simultaneously on evaluating the contribution of flavor compounds in Baijiu. Practical Application : Sensory evaluation of threshold values of various flavor compounds could be significantly affected by their existing matrix. Most of the published results of the flavor threshold value of compounds were determined from the matrix such as beer, whiskey, red wine, rather than Chinese Baijiu. The results of this work not only could provide valuable information for flavor studies of Chinese Baijiu but also give useful information for the Baijiu industry to quality control.

Journal of Food Science published new progress about Baijiu. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Wang, Lihua published the artcileDetermination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu, Category: esters-buliding-blocks, the main research area is flavor Baijiu; Baijiu (Chinese liquor); dose-over-threshold value; flavor compounds; flavor threshold value; sensory evaluation.

Nineteen compounds, including ten esters, six acids, and three alcs., were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor (retronasal) threshold values (FTVs) of these 19 compounds were determined by the 10 samples test method in hydroalcoholic solutions (46% volume/volume in ethanol). The FTVs of the compounds were calculated based on the best estimate threshold method. All the FTVs determined by the professional Chinese Baijiu tasters were lower than those by the nonprofessional tasters. For instance, the detection (2.31 mg/kg) and recognition (11.74 mg/kg) values of Et hexanoate determined by the nonprofessional group were higher than the resp. corresponding values 0.44 and 3.80 mg/kg determined by the professional group. All of the odor activity values (OAVs) of Et valerate (OAV: 1176.00 to 2321.17), Et octanoate (OAV: 6841.20 to 7851.60), and 1-butanol (OAV: 26.78 to 39.72) in Gujinggong Baijiu were more than 10-fold larger than their dose-over-threshold values (DoTs), for which the DoTs of Et valerate, Et octanoate, and 1-butanol were 92.84 to 183.25, 180.03 to 206.62, 1.18 to 1.75, resp. On the contrary, the OAVs of Et heptanoate (OAV: 3.60 to 5.70) and isoamyl alc. (OAV: 1.18 to 1.57) were lower than their corresponding DoTs at 152.62 to 241.63 and 12.26 to 16.41. The results demonstrated that it is necessary to consider and compare their DoTs and OAVs simultaneously on evaluating the contribution of flavor compounds in Baijiu. Practical Application : Sensory evaluation of threshold values of various flavor compounds could be significantly affected by their existing matrix. Most of the published results of the flavor threshold value of compounds were determined from the matrix such as beer, whiskey, red wine, rather than Chinese Baijiu. The results of this work not only could provide valuable information for flavor studies of Chinese Baijiu but also give useful information for the Baijiu industry to quality control.

Journal of Food Science published new progress about Baijiu. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Wang, Zhen published the artcileCharacterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis, Recommanded Product: Ethyl nonanoate, the main research area is odorant baijiu storage flavor sensory; GC-O-MS; Light-flavor Baijiu; Niulanshan Baijiu; Recombination and omission; Sensory omics analysis.

Niulanshan Baijiu (NLS) is a light-flavor Baijiu (LFB) with a long history. The aroma-active compounds in six NLSs with different storage years were analyzed using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), coupled with Osme and aroma extraction dilution anal. (AEDA). A total of 59 odorants were identified, 5 odorants of them were, for the first time, identified as aroma-active compounds of LFB. After quantifying and calculating their odorant activity values (OAVs), 34 compounds had OAVs > 1, and the recombination and omission experiments further confirmed that Et acetate, Et acrylate, Et 2-methylbutyrate, γ-nonalactone, Et isovalerate, Et butyrate, isoamyl acetate, Et caprylate, Et valerate, 3-methylbutanal, β-damascenone, and geosmin have important contributions to the aroma of NLS. One-way ANOVA anal. further found that the contents of key odorants in NLS stored for four to five years were relatively stable. This study provides an important reference for product quality control in NLS.

Food Chemistry published new progress about Baijiu. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Fan, Guangsen published the artcileImproving ethyl acetate production in Baijiu manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae mixed culture fermentations, Quality Control of 41114-00-5, the main research area is Wickerhamomyces Saccharomyces mixed culture fermentation ethyl acetate.

Et acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of Et acetate by Wickerhamomyces anomalus Y3604. Anal. of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more Et acetate than a single fermentation The highest yield of Et acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved Et acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a pos. effect on Et acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

BioMed Research International published new progress about Baijiu. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Quality Control of 41114-00-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Chen, Lu published the artcileThe effect of saliva on the aroma release of esters in simulated baijiu under the impact of high ethanol concentration, HPLC of Formula: 106-32-1, the main research area is baijiu ethanol saliva ester aroma.

As one of the most popular traditional spirits in China, baijiu has a unique food matrix with high ethanol concentration and a wealth of aroma compounds The aroma profile volatilized from the cup that has been widely studied may be different from the aroma that consumers perceived during drinking. It is affected by numerous factors, and saliva is a critical one. This study revealed that ex-vivo saliva had a significant pos. or neg. influence on ester release in simulated solutions, and proved that the degree of effects was related to the hydrophobicity of the compounds Moreover, the ethanol concentration of simulated baijiu could alter the effect of saliva on esters. Both the effect intensity and the result would be changed, and the performance of the esters was related to their log P-value. Then we examined the underlying mechanism between saliva components and esters under the effect of diverse ethanol concentrations in simulated baijiu solutions with diverse buffers. The high ethanol concentration of baijiu may make the impact of saliva components on the ester release changeable and different from other food matrixes because of the chem. and biol. change in this system.

Journal of Food Composition and Analysis published new progress about Baijiu. 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

He, Fei published the artcileDifferent distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies, Application In Synthesis of 106-32-1, the main research area is distillation baijiu temperature headspace gas chromatog ion mobility spectrometry; Aroma-active compounds; Multivariate statistical analysis; Raw Baijiu classification; Strong flavor Baijiu; TP-HS-GC–IMS.

Liquid-liquid microextraction (LLME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatog.-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical anal., including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu.

Food Chemistry published new progress about Baijiu. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Fan, Qian published the artcileCharacterization of key aroma compounds in Laobaigan Chinese Baijiu by GC×GC-TOF/MS and means of molecular sensory science, Application of Ethyl nonanoate, the main research area is aroma compound laobaigan baijiu GCTOFMS analysis.

Laobaigan (LBG) Baijiu is recognized as one of the famous Chinese liquors due to its unique flavor characteristics. However, its key aroma-active volatiles are still unknown. In this study, 414 volatile chems. in the LBG Baijiu were initially detected by comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC×GC-TOF/MS). Then, 52 of them were determined by sample dilution anal. (SDA) for screen of aroma-active compounds Based on their odor-activity values (OAVs) that were determined by the external standard method performed on the GC×GC-TOF/MS, 32 volatile compounds were further recognized as important odorants, which were reconstituted to simulate and validate the aroma profile of the LBG Baijiu. Moreover, omission experiments were conducted to corroborate the importance of key odorants. As a result, nine aroma compounds were finally confirmed as the key aroma-active compounds of the LBG Baijiu.

Flavour and Fragrance Journal published new progress about Baijiu. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application of Ethyl nonanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics