On June 30, 2022, Yang, Yurong; Zhong, Haiyan; Yang, Ning; Zhu, Dongcai; Li, Jie; Yang, Zhilong; Yang, Tao published an article.Reference of Diethyl succinate The title of the article was Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine. And the article contained the following:
The proteins in the raw materials affect the formation of flavor during fermentation Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β-phenylethyl alc., 2,4-dimethyl-benzaldehyde and Et hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcs., but higher alcs. are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β-phenylethyl alc. and its acetate, and the content of β-phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavor of sweet rice wine, and the flavor quality of sweet rice wine can be enhanced by increasing the prolamin content. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Reference of Diethyl succinate
The Article related to proteins indica waxy formation volatiles sweet rice wine, Food and Feed Chemistry: Beverages and other aspects.Reference of Diethyl succinate
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