Quality Control of Ethyl nicotinate. Authors Du, JY; Li, YM; Xu, JC; Huang, MQ; Wang, J; Chao, JF; Wu, JH; Sun, HB; Ding, HM; Ye, H in ELSEVIER SCI LTD published article about in [Du, Jingyi; Huang, Mingquan; Wang, Juan; Wu, Jihong; Ye, Hong] Beijing Technol & Business Univ BTBU, China Light Ind, Key Lab Brewing Mol Engn, Beijing 100048, Peoples R China; [Li, Yueming; Xu, Jianchun; Chao, Jinfu; Sun, Huibin; Ding, Haimei] Qingdao Langyatai Grp Ltd, Qingdao 266500, Peoples R China in 2021, Cited 44. The Name is Ethyl nicotinate. Through research, I have a further understanding and discovery of 614-18-6
A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography-olfactometry-mass spectrometry (GC-O-MS)/Osme analysis. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odour activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcohols, acids, especially ethyl hexanoate, gamma psi psi-nonalactone, and dimethyl trisulfide, were critical to the flavour of LBJF. The basic and commercial liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavour Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavour styles.
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