He, Fei published the artcileDifferent distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies, Application of 3-(Methylthio)propan-1-ol, the main research area is distillation baijiu temperature headspace gas chromatog ion mobility spectrometry; Aroma-active compounds; Multivariate statistical analysis; Raw Baijiu classification; Strong flavor Baijiu; TP-HS-GC–IMS.
Liquid-liquid microextraction (LLME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatog.-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical anal., including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu.
Food Chemistry published new progress about Baijiu. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application of 3-(Methylthio)propan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts