Wang, Zhen published the artcileCharacterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis, Safety of 1,2-Dimethoxybenzene, the publication is Food Chemistry (2022), 131851, database is CAplus and MEDLINE.
Niulanshan Baijiu (NLS) is a light-flavor Baijiu (LFB) with a long history. The aroma-active compounds in six NLSs with different storage years were analyzed using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), coupled with Osme and aroma extraction dilution anal. (AEDA). A total of 59 odorants were identified, 5 odorants of them were, for the first time, identified as aroma-active compounds of LFB. After quantifying and calculating their odorant activity values (OAVs), 34 compounds had OAVs > 1, and the recombination and omission experiments further confirmed that Et acetate, Et acrylate, Et 2-methylbutyrate, γ-nonalactone, Et isovalerate, Et butyrate, isoamyl acetate, Et caprylate, Et valerate, 3-methylbutanal, β-damascenone, and geosmin have important contributions to the aroma of NLS. One-way ANOVA anal. further found that the contents of key odorants in NLS stored for four to five years were relatively stable. This study provides an important reference for product quality control in NLS.
Food Chemistry published new progress about 91-16-7. 91-16-7 belongs to ethers-buliding-blocks, auxiliary class Benzene,Ether,Inhibitor,Inhibitor,Inhibitor, name is 1,2-Dimethoxybenzene, and the molecular formula is C12H6NNaO4, Safety of 1,2-Dimethoxybenzene.
Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem