On June 15, 2022, An, Xiaowen; Wang, Zijuan; Li, Jiamin; Nie, Xinyu; Liu, Kexin; Zhang, Yifan; Zhao, Zhihui; Chitrakar, Bimal; Ao, Changwei published an article.Formula: C8H14O4 The title of the article was Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures. And the article contained the following:
Storage temperature plays a very important role in the flavor development of fermented beverages. In this study, fermented persimmon beverage was stored for one year to study the changes in flavor-related compounds during storage at different temperatures Fresh persimmon beverage and fermented beverages stored at 10, 20, and 30°C had different tastes, distinguished by electronic tongue (ET). The fermented beverage was sweet when stored at 10°C and salty when stored at 20°C or above. A total of 658 nonvolatile metabolites were identified, among which quercetin and epicatechin were detected by a liquid chromatog.-mass spectrometry (LC-MS) based metabolomics approach from four fermented beverage samples. The volatile compounds in the beverages were determined by headspace solid phase microextraction, combined with gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and gas phase-ion migration spectroscopy (GC-IMS), resp. showing totals of 47 and 69 compounds in the four beverage samples. As detected by both methods, Et acetate, Et hexanoate, Et octanoate, ethanol, and acetic acid were all found in beverages stored at different temperatures and the results showed that a higher storage temperature resulted an increase in the number of volatile compounds in the beverage. However, fermented persimmon beverage stored at low temperatures had a better taste and flavor characteristics. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4
The Article related to fermented persimmon beverage temperature flavor compound, Food and Feed Chemistry: Beverages and other aspects.Formula: C8H14O4
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