Yang, Yijin published the artcileFlavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association, Application of 3-(Methylthio)propan-1-ol, the main research area is flavor odor rice wine mol association; 2-Phenylethyl alcohol (PubChem CID: 6054); Aroma; Benzaldehyde (PubChem CID: 240); Chinese rice wine; Ethyl hexadecanoate (PubChem CID: 12366); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Flavor compounds; Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Low field-nuclear magnetic resonance (LF-NMR); Molecular association.
Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component anal. indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the mol. association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via mol. association In addition, the mol. association significantly promoted the accumulation of flavor compounds with OAV > 1, especially Et esters.
Food Chemistry published new progress about Flavor. 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