Zhang, Kaizheng published the artcileAssessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China, Application In Synthesis of 505-10-2, the main research area is barley wine glucan phenol flavor volatile profile; Flavor; Hulless barley wine; PCA; Phenols; β-Glucan.
Low alc. hulless barley wine (HW) is a popular beverage among the highland areas in China. It is known to have several health benefits due to the presence of β-glucan and antioxidant compounds Therefore, the total β-glucan content, total phenols and flavonoids of HW samples from the highland areas of Sichuan province and Tibet were determined in this study. The results indicated that HW is abundant in both β-glucan (54-76 mg/L) and phenolic compounds (131-178 mg/L). Moreover, this study also investigated the flavor and aroma characteristics of HW samples. A total of forty six volatile aroma substances were identified by GC-MS. The HWs could be classified into three distinct groups in terms of the region of origin according to the results of PCA based on the GC-MS data. These findings provide a useful foundation for further study of the health benefits and the flavor characteristics of HW in highland areas.
Food Chemistry published new progress about Alcohols Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts