Application of 124-06-1《Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association》 was published in 2022. The authors were Yang, Yijin;Ai, Lianzhong;Mu, Zhiyong;Liu, Haodong;Yan, Xin;Ni, Li;Zhang, Hui;Xia, Yongjun, and the article was included in《Food Chemistry》. The author mentioned the following in the article:
Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component anal. indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the mol. association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via mol. association In addition, the mol. association significantly promoted the accumulation of flavor compounds with OAV > 1, especially Et esters.Ethyl tetradecanoate (cas: 124-06-1) were involved in the experimental procedure.
Ethyl tetradecanoate(cas: 124-06-1) is a labeled component from essential oil of natural hawthorn perfume. Also frequently used in cosmetics, soaps, and flavorings.Application of 124-06-1Ethyl myristate is a long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of myristic acid with the hydroxy group of ethanol.
Reference:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics