Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry was written by Yu, Haiyan;Xie, Tong;Xie, Jingru;Ai, Lianzhong;Tian, Huaixiang. And the article was included in Food Chemistry in 2019.SDS of cas: 118-61-6 This article mentions the following:
To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), and sensory evaluation. The contributions of the key aroma compounds to the flavor characteristics were determined by partial least squares regression. Sixty-one aroma compounds were detected. Twenty-five components were identified as odor-active compounds On the basis of their odor active values, 18 odor-active compounds were determined as key aroma compounds Et isovalerate, Et butyrate, Et acetate, Et hexanoate, and phenylethyl alc. were key aroma compounds in all four types of wine. The unique key aroma compounds of JF wine were isovaleraldehyde and isoamyl acetate; those of XX wine were 1-butanol, benzaldehyde, Et benzoate, Et phenylacetate, 2-octanone, and furfural; that of YH wine was Et 2-methylbutyrate; and those of SN wine were 1-butanol, 1-hexanol, 2-butenoic acid Et ester, and 3-methyl-1-butanol. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxybenzoate (cas: 118-61-6SDS of cas: 118-61-6).
Ethyl 2-hydroxybenzoate (cas: 118-61-6) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.SDS of cas: 118-61-6
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics