On March 31, 2022, Ma, Longhua; Meng, Qingran; Chen, Feng; Gao, Wenjie published an article.Recommanded Product: 123-25-1 The title of the article was SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. And the article contained the following:
Volatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent-assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), resp., and identified by gas chromatog.-mass spectrometry. Results showed that a total of 123 volatile compounds (i.e., 108 by SAFE, 50 by SBSE, and 34 by both) including esters, alcs., acids, aldehydes, ketones, heterocycles, terpenes and terpenoids, alkenes, phenols, and other compounds were identified, and 67 of them were confirmed as aroma-active compounds by the application of the aroma extract dilution anal. coupled with gas chromatog.-olfactometry. After making a simulated reconstitute by mixing 41 characterized aroma-active compounds (odor activity values ≥1) based on their concentrations, the aroma profile of the reconstitute showed good similarity to that of the original WJP liquor. Omission test further corroborated 34 key aroma-active compounds in the WJP liquor. The study of WJP liquor is expected to provide some insights into the characterization of special volatile components in traditional Chinese medicine liquors for the purpose of quality improvement and aroma optimization. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1
The Article related to zhizhonghe wujiapi medicinal liquor flavor compound gcms safe sbse, wujiapi liquor, aromas, gas chromatography-mass spectrometry, gas chromatography-olfactometry, solvent-assisted flavor evaporation extraction, stir bar sorptive extraction and other aspects.Recommanded Product: 123-25-1
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