Jin, Zhao published the artcileProfiling the key metabolites produced during the modern brewing process of Chinese rice wine, Quality Control of 106-32-1, the main research area is Chinese rice wine alc aldehydes esters organic amino acids; Amino acids; Chinese rice wine; Metabolites; Modern brewing process; Organic acids; Volatiles.
The study quant. profiled 83 low-mol.-weight metabolites in the categories of alcs., aldehydes, amino acids, esters, fatty acids, organic acids, and reducing sugars produced during the advanced brewing process of Chinese rice wine, using multiply chromatog. and mass spectrum. In the primary fermentation, vigorous metabolisms were demonstrated by the production of ethanol at the level of 14% by volume, and the consumption of reducing sugars from the maximum level of 100 g/L to 20 g/L. Meantime, more than 70% of the contents of organic acids, fatty acids, higher alcs., and aldehydes were formed. The metabolisms slowed down in the secondary fermentation, whereas 60% of the contents of amino acids and esters were accumulated in this stage. The nutrients, such as amino acids, organic acids, and reducing sugars reached 10 g/L, 5 g/L, and 3 g/L at the end of brewing, resp. In terms of flavor and taste attributes to the brewed rice wine, the organoleptic activity value (i.e. the ratio of content to threshold value) was above 1 for 17 compounds, including six organic acids, namely acetic acid, citric acid, lactic acid, malic acid, succinic acid, and tartaric acid, four amino acids, namely cysteine, aspartic acid, glutamic acid, and lysine, three higher alcs. namely isoamyl alc., isobutanol, and phenethyl alc., three esters, namely Et acetate, Et butyrate, and Et hexanoate, and an aldehyde, namely benzaldehyde.
Food Research International published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics