HPLC of Formula: 124-06-1《Molecular mechanism of high pressure shear grinding on Feng-flavour Chinese Baijiu ageing》 was published in 2022. The authors were Jia, Wei;Fan, Zibian;Du, An;Shi, Lin, and the article was included in《Food Research International》. The author mentioned the following in the article:
Ultrahigh-pressure homogenization is a powerful technique for accelerating Baijiu ageing. In this study, the mol. mechanism of artificial ageing was thoroughly investigated utilizing foodomics combined with a mass spectrum information optimization program. Various characterizations of compounds in the ageing process were performed through ultra high performance liquid chromatog. quadrupole-orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap) based colloid theoretics. High-pressure shear grinding provides a high-pressure and high-temperature environment for Baijiu, accelerating the formation of flavor compounds and the decomposition of odor and harmful substances, thus improving the sensory characteristics of Feng-flavor Baijiu and shortening the ageing time. A total of 2069 substances were identified according to fragment spectra and Bayesian network model-based peak distribution. Mols. with VIP > 1, including 14 esters, 10 acids, 4 ketones, 3 aldehydes, 2 alcs. and 2 phenols, were quantified as potential markers of chemometric anal. A novel prediction model for Baijiu ageing degree was furnished, and ageing years of Feng-flavor Chinese Baijiu were accurately predicted by factor anal. with KMO 0.784 and a polynomial regression model with r 0.94. The results demonstrated that in 400 bar, fresh distilled Baijiu could reach a natural ageing effect of 6.43 years, which was consistent with the sensory evaluation. And Ethyl tetradecanoate (cas: 124-06-1) was used in the research process.
Ethyl tetradecanoate(cas: 124-06-1) is a natural product found in Psidium guajava, Litchi chinensis, and other organisms.HPLC of Formula: 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:
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Ester – an overview | ScienceDirect Topics