Chen, Panpan published the artcileSensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB), Safety of Ethyl 4-oxopentanoate, the main research area is aroma compound fuyu flavor baijiu.
The key odorants of Jiugui-series Baijiu (Y and R) were explored systematically for the first time by a sensory-directed flavor anal. approach. A total of 144 aroma-active compounds were identified by pH regulated liquid-liquid extraction (LLE) and headspace solid phase microextaction (HS-SPME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), and 92 of these were first reported. The aroma extract dilution anal. (AEDA) was used for screening the potential important aroma compounds The overall aroma profiles of Y and R were successfully simulated (similarity = 95.47%, and 90.21%, resp.) by mixing the odorants (OAV â?1) with their natural concentrations in 52% ethanol/water solutions The omission tests revealed that Et acetate, Et lactate, Et butyrate, Et pentanoate, Et hexanoate, Et octanoate, Et dodecanoate, di-Me trisulfide, acetic acid, propionic acid, butanoic acid, isovaleric acid, hexanoic acid, octanoic acid, and p-cresol were identified as the key aroma compounds In particular, benzenemethanethiol played an important role in the typical aroma of Y and R, which had a burnt or baked-like odor and was a new finding.
Journal of Food Composition and Analysis published new progress about Alcoholic beverages. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Safety of Ethyl 4-oxopentanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics