Yu, Haiyan; Xie, Tong; Xie, Jingru; Ai, Lianzhong; Tian, Huaixiang published the artcile< Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry>, Application In Synthesis of 104-76-7, the main research area is Chinese rice wine aroma compounds GC MS olfactometry; Chinese rice wine; Gas chromatography–mass spectrometry; Gas chromatography–olfactometry; Key aroma compounds; Partial least squares regression.
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.
Food Chemistry published new progress about Gas chromatography (combined with olfactometry). 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Application In Synthesis of 104-76-7.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts