Zou, Jing published the artcileChanges in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume), Computed Properties of 505-10-2, the main research area is Castanea glutinous rice wine fermentation flavor aroma antioxidant.
Traditional glutinous rice wine (TGRW) has been fermented in China for over 9000 years. Recently, an innovative regional variation of TGRW, chestnut rice wine, banli mijiu (BLMJ), was developed by adding Chinese chestnut (Castanea mollissima Blume) into the fermentation brew. The objective of this study was to characterize the effects of chestnut on the nutritional, aromatic, and antioxidant properties of TGRW. To compare the aromatic sensory profiles between TGRW and BLMJ, the free amino acids and Et carbamate, phenolic, and flavonoid contents were determined In addition, the antioxidant properties, including reducing power, metal chelation, and free radical scavenging activities, were also compared. A total of 98 distinct flavor components were identified in BLMJ, among which 38 were detected by sniffing instrument, compared to 77 distinct flavor components in TGRW. BLMJ thus contains a wider range of flavor components, but similar alc., acid and reducing sugar profiles compared with TGRW. Twenty-five free amino acids were detected in both wines, with lower contents of each in BLMJ compared with TGRW. BLMJ also exhibited stronger antioxidant properties than TGRW. The findings of this study suggest that chestnut can increase the diversity of aromatic components and improve antioxidant qualities of traditional rice wine.
Fermentation published new progress about Antioxidants. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts