Lin, Yanxin published the artcileSensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses, HPLC of Formula: 505-10-2, the main research area is bog bilberry wine cymene orbitrap mass spectrometry; Affective test; CATA; GC–MS; Potential odor-active compound; Sensory profile; Untrained panel; Volatile profile.
The sensory and chem. profiles of com. bog bilberry (BB) wines were investigated using a multi-anal. approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatog. coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with “”fruity””, “”blueberry”” and “”floral”” odors and “”sour””, “”mouth puckering”” and “”sweet”” flavors. Samples more frequently characterized as “”fruity”” and “”floral”” in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as “”ginger”” and “”chili””) resulted in a lower liking rating. Similarly, generally disliked sample described with “”Chinese herbs”” and “”licorice”” was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance.
Food Research International published new progress about Ananas comosus. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, HPLC of Formula: 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts