An article Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry WOS:000469331900002 published article about ODOR-ACTIVE COMPOUNDS; VOLATILE COMPOUNDS; LIQUORS; FERMENTATION; YEAST; QU in [Yu, Haiyan; Xie, Tong; Xie, Jingru; Tian, Huaixiang] Shanghai Inst Technol, Dept Food Sci & Technol, 100 Haiquan Rd, Shanghai 201418, Peoples R China; [Ai, Lianzhong] Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai 200093, Peoples R China in 2019.0, Cited 28.0. Quality Control of Benzyl Alcohol. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6
To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and sensory evaluation. The contributions of the key aroma compounds to the flavor characteristics were determined by partial least squares regression. Sixty-one aroma compounds were detected. Twenty-five components were identified as odor-active compounds. On the basis of their odor active values, 18 odor-active compounds were determined as key aroma compounds. Ethyl isovalerate, ethyl butyrate, ethyl acetate, ethyl hexanoate, and phenylethyl alcohol were key aroma compounds in all four types of wine. The unique key aroma compounds of JF wine were isovaleraldehyde and isoamyl acetate; those of XX wine were 1-butanol, benzaldehyde, ethyl benzoate, ethyl phenylacetate, 2-octanone, and furfural; that of YH wine was ethyl 2-methylbutyrate; and those of SN wine were 1-butanol, 1-hexanol, 2-butenoic acid ethyl ester, and 3-methyl-1-butanol.
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