Yu, Haiyan published the artcileComprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages, Related Products of esters-buliding-blocks, the main research area is metabolome gas chromatog mass spectrometry dynamic variation volatile; Huangjiu aging; aroma attributes; comprehensive two-dimensional gas chromatography mass spectrometry; untargeted metabolomics; volatile compounds.
Aging plays an important role in the formation of aroma characteristics of Huangjiu, a traditional Chinese alc. beverage. Comprehensive two-dimensional gas chromatog. mass spectrometry (GCxGC-qMS)-based untargeted metabolomics combined with a multivariate anal. was used to investigate the dynamic variations in the aroma profile of Huangjiu during aging process and to establish the relationship between the changing volatile metabolite profiles and the age-dependent sensory attributes. A total of 144 volatile metabolites were identified by GCxGC-qMS and 63 were selected as critical metabolites based on variable importance in projection values and p-values. Based on the results of principal component anal., orthogonal partial least-squares discriminant anal., and hierarchical clustering anal., the samples of six different ages were divided into three groups: 1Y and 3Y samples, 5Y and 8Y samples, and 10Y and 15Y samples. The partial least-squares anal. results further revealed the relationship between the aromas attributes and variations of these volatile compounds The high esters, aldehydes, and lactones contents contributed to the high intensities of the sweet and ester aroma attributes of the aged Huangjiu, while the high alcs. and Et esters contents contributed to the alc. and fruity aroma attributes of the newly brewed Huangjiu. These results improve our understanding of the chem. nature of the aroma characteristics of aged Huangjiu. Huangjiu is often labeled with its age as a measure of quality, which influences consumers’ choice. Dynamic variations in volatile compounds of Huangjiu during aging and its contribution to the aroma characteristics of Huangjiu were figured out, which will assist the industry to produce better quality aged Huangjiu for consumers.
Journal of Food Science published new progress about Alcoholic beverages. 623-50-7 belongs to class esters-buliding-blocks, name is Ethyl 2-hydroxyacetate, and the molecular formula is C4H8O3, Related Products of esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics