dihydrogalangal acetate were separated and evaluated by sensory analysis. (R)-Galangal acetate has a very faint woody and sweet aroma, and (R)-dihydrogalangal acetate is almost odorless, while (S)-galangal acetate has strong and (S)-dihydrogalangal acetate has weak pungent and woody notes. Although the aroma characters of these optical isomers are different, taste sensations were found to have no significant
高加仑根[ Alpinia galangal(L.)Swartz]中首次发现了
乙酸二氢高良姜。该化合物的味觉类似于
乙酸高良姜(高良姜的辛辣成分),但在食品和饮料应用中更稳定。因此,
乙酸二氢高良姜酸酯作为用于增强醇和改变味道的风味成分提供了许多优点。
乙酸二氢高良
姜酮存在于约0.0005%的新鲜根中和约0.004%的干根中。(S)-二氢高良姜酸酯是高良姜根中的主要旋光异构体(98%),而其次要(R)-异构体的丰度较低(2%)。分离
乙酸高良姜酸酯和
乙酸二氢高良姜酸酯的对映异构体,并通过感官分析对其进行评估。([R)-Galangal
醋酸有一个非常微弱的木香和甜香气,以及([R)-dihydrogalangal
醋酸是几乎无臭,而(小号)-galangal酯具有和(强小号)乙-dihydrogalangal具有弱刺激性和木香调。尽管这些旋光异构体的香气特征是不同的,但是发现
乙酸高良姜酸酯,
乙酸二氢高