Zhang, Qiang; Yu, Xue-lian; Chen, Liang; Xin, Xiu-lan; Chang, Li; Wen, Yi; Zhang, Hai-ting published an article in 2017, the title of the article was Analysis on aromatic compositions of red raspberry vinegar fermented with nature and pure breed.SDS of cas: 34413-35-9 And the article contains the following content:
The aromatic compositions of red raspberry vinegar fermented with one step and two steps under two different fermentation processes were analyzed by headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatog.-mass spectrometry (GC-MS). The results showed that a total of 84 kinds of aroma components were identified under the two different vinegar-making processes. 32 Kinds of aroma components were detected in vinegars fermented nature and pure breed. The main aroma components in two red raspberry vinegars were benzene ethanol, benzoic acid Et ester, Et acetate, α-ionone and β-ionone of which, the relative contents of nature fermented vinegar were 26.12%, 9.91%, 8.51%, 5.64% and 4.09% resp., and the relative contents of pure breed fermented vinegar were 22.39%, 3.43% 32.68%, 3.32% and 2.81% resp. According to the sensory evaluation, the vinegar fermented with pure breed fermentation was superior to that the vinegar fermented with nature fermentation Nature fermented red raspberry vinegar was clear and transparent, the color was full, the taste was mellow and soft, the fragrance was lovely and lasting, and of more red raspberry vinegar typical flavor. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).SDS of cas: 34413-35-9
The Article related to aromatic composition red raspberry vinegar fermentation breed, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.SDS of cas: 34413-35-9
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider