Wang, Juan published the artcileStudies on the key odorants in Maopu buckwheat finished Baijiu and the effect of tartary buckwheat extract on its flavor, Synthetic Route of 14667-55-1, the main research area is odorant flavor Maopu buckwheat finished Baijiu tartary extract.
Maopu buckwheat finished Baijiu (MBFB), a unique Chinese Baijiu, is mainly composed of base Baijiu and tartary buckwheat extract (TBE). However, there is a lack of studies reporting its flavor. In this study, the key odorants in MBFB were characterized for the first time using a sensomics approach. Forty-nine odorants were identified using gas chromatog.-mass spectrometry/olfactory anal., coupled with aroma extraction dilution anal. They were quantified using multiple methods and their odor activity values were calculated Et hexanoate, Et butanoate, butanoic acid, hexanoic acid, di-Me trisulfide, p-cresol, β-damascenone, and 3-methylbutanal were confirmed as the key odorants in MBFB using recombination and omission experiments Furthermore, the interaction between TBE and odorants were revealed that TBE enhanced the sweet notes, while it inhibited the alc., acidic, and fruity notes, which might be because TBE promoted the volatility of most esters, but inhibited the volatilities of butanoic acid and hexanoic acid.
LWT–Food Science and Technology published new progress about Baijiu (Maopu buckwheat finished Baijiu). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.