On November 30, 2020, Xiang, Xiao-Feng; Lan, Yi-Bin; Gao, Xiao-Tong; Xie, Han; An, Zhao-Yan; Lv, Zhi-Hao; Yin-Shi; Duan, Chang-Qing; Wu, Guang-Feng published an article.Recommanded Product: 123-25-1 The title of the article was Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry. And the article contained the following:
Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. Results from aroma extract dilution anal. (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, resp. Besides, 20, 22, and 17 quantified compounds, resp., showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcs. and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by Et octanoate, Et hexanoate, Et 3-phenylpropanoate, Et cinnamate, isoamyl alc., guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various b.ps. and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcs., terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation As a result, their final concentrations in the three distillate fractions varied significantly. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1
The Article related to vitis head heart tail fraction gas chromatog olfactometry ms, aroma, aroma extract dilution analysis, distillation cut, gas chromatography-olfactometry-mass spectrometry, spine grape (vitis davidii foex), wine spirit and other aspects.Recommanded Product: 123-25-1
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