Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China was written by Zhao, Wenhong;Qian, Min;Dong, Hao;Liu, Xiaoyan;Bai, Weidong;Liu, Gongliang;Lv, Xu-cong. And the article was included in LWT–Food Science and Technology in 2022.Electric Literature of C11H12N2O2 This article mentions the following:
This study aimed to investigate effect of Hong Qu on flavor and quality of Hakka yellow rice wine (Hakka Huangjiu). Volatile components of three kinds of Hakka Huangjiu with or without adding Hong Qu were analyzed by solid phase microextraction-gas chromatog.-mass spectrometry. Their non-volatile components were also detected by liquid chromatog. quadrupole Orbitrap mass spectrometry (LC-Q-Orbitrap-MS). Results indicated that there were great differences in flavor components among three wines. Among them, the main difference components between traditional Hakka Huangjiu and Hakka Huangjiu without adding Hong Qu were isoamyl alc., phenylethanol, iso-Bu acetate, iso-Bu alc., Et palmitate and Et decanoate. In Hakka Huangjiu, esters were the most volatile components, followed by alcs., while acids were less. Under NEG and POS modes of LC-Q-Orbitrap-MS, a total of 765 and 1244 components were detected in three kinds of Hakka Huangjiu, resp. Among 217 kinds of polypeptides detected, the content of 160 kinds of polypeptides in Hakka Huangjiu adding only with Hong Qu was higher than that of traditional Hakka Huangjiu and Hakka Huangjiu without adding Hong Qu. Amino acids and polypeptides contents in Hakka Huangjiu brewed only with Hong Qu and traditional Hakka Huangjiu co-fermented with Hong Qu were relatively high. In the experiment, the researchers used many compounds, for example, H-D-Trp-OH (cas: 153-94-6Electric Literature of C11H12N2O2).
H-D-Trp-OH (cas: 153-94-6) belongs to indole derivatives. The indole subunit is an almost ubiquitous component of biologically active natural products, and its study has been the focus of research for decades.Indole was synthesized in moderate yield via an o-naphthoquinone catalyzed tandem cross-coupling of substituted aniline and benzylamine under aerobic oxidation conditions.Electric Literature of C11H12N2O2
Referemce:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles