Fan, Wenlai published the artcileIdentification of aroma compounds in Chinese “”Moutai”” and “”Langjiu”” liquors by normal phase liquid chromatography fractionation followed by gas chromatography/olfactometry, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is aroma compound Chinese liquor chromatog olfactometry.
The aroma-active compounds in two famous Chinese soy sauce aroma type liquors, Moutai and Langjiu liquors, were investigated. The aroma compounds were isolated using liquid/liquid extraction, and further fractionated into acidic, basic, and neutral fractions by silica gel normal phase chromatog. Using GC/Olfactometry (GC/O) and GC/MS, 186 aroma-active compounds were identified in the two liquors. Among these compounds, Et hexanoate, hexanoic acid, 3-methylbutanoic acid, 3-methylbutanol, 2,3,5,6-tetramethylpyrazine, Et 2-phenylacetate, 2-phenylethyl acetate, Et 3-phenylpropanoate, 4-methylguaiacol, and γ-decalactone had the highest aroma intensity. Several other basic compounds, including 2,3-dimethyl-5-ethylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2,3,5-trimethylpyrazine, were identified to have high aroma intensity. In addition, vanillin, γ-heptalactone, γ-nonalactone, Z-whisky lactone, furaneol, and sotolon, were identified in the liquors. Geosmin was also detected in these two liquors.
ACS Symposium Series published new progress about Acetals Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application of 5-Methyl-2-phenylhex-2-enal.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem