Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing was written by Zhu, Lin;Wang, Xinlei;Song, Xuebo;Zheng, Fuping;Li, Hehe;Chen, Feng;Zhang, Yuhang;Zhang, Fuyan. And the article was included in Food Chemistry in 2020.Name: Isopentyl hexanoate The following contents are mentioned in the article:
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Et hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alc. notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including Et esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, Et benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “fruity” compounds were crucial for maintaining the special aroma profile of an aged sample. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Name: Isopentyl hexanoate).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Name: Isopentyl hexanoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics