Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines was written by Chen, Lihua;Ren, Lixia;Li, Dongna;Ma, Xia. And the article was included in Food Science and Biotechnology in 2021.Computed Properties of C11H22O2 The following contents are mentioned in the article:
Abstract: To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ) from different origins for making Chinese rice wines were evaluated and the volatile components of their rice wines were compared. The results showed that the dominant genera in CMQ were Pantoea, Bacillus, Rhizopus, and Candida, the dominant microorganisms in NBQ were Pediococcus, Lactobacillus, Acetobacter, Weissella, Bacillus, Rhizopus, Candida, and Aspergillus, the dominant microorganisms in YCQ were Pediococcus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, Ochrobactrum, Rhizopus, and Mucor. There were significant differences in sensory properties of the wines brewed by three starters. Although the major aroma components were benzyl alc., 2-octanone, benzoic acid, and phenethyl acetate, each rice wine had its own main aroma components include 1-octanol, 1-pentanol, Et acetate, etc. The results showed that the different microbial communities in starter results in the significant difference of the aroma components in its fermented rice wine. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Computed Properties of C11H22O2).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. 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. Computed Properties of C11H22O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics