On March 31, 2022, Al-Dalali, Sam; Zheng, Fuping; Sun, Baoguo; Rahman, Talmizur; Chen, Feng published an article.Recommanded Product: 1,2-Dimethoxybenzene The title of the article was Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O. And the article contained the following:
Aging is an essential step for enriching the aroma profiles of Chinese vinegar. This study aimed to track the volatile flavor changes in the same batch of Chinese vinegar for the first time during two years of aging with the aid of HS-SPME-GC-MS. The aroma-active compounds were characterized at 0, 6, and 12 mo of aging using GC-O coupled with a modified frequency method. A total of 67 volatile compounds and 30 aroma-active compounds were identified during the different stages of aging. Most alcs., esters, ketones, acids, and phenols decreased during the aging from 628.4, 105.4, 132.1, 22.1, and 21.4æ¸g/L at 0 mo to 228.7, 7.2, 9.69, 17.24, and 11.6æ¸g/L at 24 mo sep., except aldehydes and pyrazines, which showed slight increases. Many aroma-active compounds were generated during the aging, such as methional, trimethylpyrazine, acetophenone, and 2-acetyl-3-ethylpyrazine, while pyrazines were formed during 24 mo of aging. Three aroma-active compounds with high odor activity values (OAVs) showed significant contributions to the aroma profile of vinegar, which included isovaleric acid (2743, 340, and 3139), 4-ethylguaiacol (580, 429, and 516), and çº?nonalactone (324, 640, and 442) at 0, 6, and 12 mo of aging, resp. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Recommanded Product: 1,2-Dimethoxybenzene
The Article related to tracking volatile flavor chinese vinegar aging hsspme gcms gco, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Recommanded Product: 1,2-Dimethoxybenzene
Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem