Day: November 14, 2022

Ding, Wenwu published the artcileCharacterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju, HPLC of Formula: 21834-92-4, the main research area is alc ester volatile compound doubanjiang meju closed open fermentation.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling anal. of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, resp. Compared with the OFD, more diversity and higher concentrations of alcs. and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, resp., by the combined anal. of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p < 0.05) by quant. descriptive anal. (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC-O. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. European Food Research and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, HPLC of Formula: 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Wang, Li-Jun published the artcileVolatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food, Application In Synthesis of 21834-92-4, the main research area is volatile compound douchi fermented soybean.

Douchi is a traditional fermented soybean product originated in China and it has been consumed since ancient times as seasoning for food. Volatile components of three com. douchies were extracted using a simultaneous steam distillation and extraction apparatus (SDE). The extracts were analyzed by gas chromatog.-mass spectrometry (GC-MS). A total of 131 compounds were identified, but only 25 components were common to all three brands. Major classes of compounds included esters (29), acids (18), alcs. (16), pyrazines (14), ketones (13), aldehydes (12), phenols (6), hydrocarbons (5), furans (5), sulfur-containing compounds (5), pyridines (4), pyrimidines (2), and miscellaneous compounds (2).

International Journal of Food Properties published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application In Synthesis of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Shen, Qing published the artcileCharacterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS, Formula: C13H16O, the main research area is Brassica volatile compound HS SPME GC MS.

Pickled and dried mustard (PDM; Brassica juncea, Coss) is a traditional fermented vegetable product that is widely consumed as a food ingredient with aromatic flavor in China. Here, we aimed to determine the volatile compounds in PDM by headspace solid-phase micro-extraction combined with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 41 volatile compounds were identified and quantified in PDM by optimized HS-SPME-GC-MS. Approx. 15 compounds were considered to be the dominant volatile compounds in PDM with relatively high concentrations These findings make the volatile composition characteristics in PDM clear for the first time.

CyTA–Journal of Food published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Lee, Sang Mi published the artcileDetermination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce, HPLC of Formula: 21834-92-4, the main research area is soy sauce volatile compound long term fermentation; long-term fermentation; solid phase microextraction; soy sauce; stir bar sorptive extraction; volatile compounds.

The changes of volatile compounds in soy sauce during long-term fermentation (12 mo) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, resp. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcs. and ketones decreased according to long-term fermentation The initial fermentation stages were mainly associated with some alcs., ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were Et 3-methylbutanoate (Et isovalerate), Et pentanoate (Et valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), Et benzoate, Et 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (γ-nonalactone). Practical Application : This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 mo) using solid-phase microextraction and stir bar sorptive extraction These results may help to predict th e effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term fermentation

Journal of Food Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, HPLC of Formula: 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Wang, Chao published the artcileA comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis, Computed Properties of 21834-92-4, the main research area is Dianhong tea leaf volatile compound GC MS sensory property; Descriptive sensory analysis; Dianhong tea; Hierarchical cluster analysis; Partial least squares–discriminant analysis; Tea cultivars; Volatile compounds.

Dianhong teas produced from fresh leaves of different tea cultivars (YK is Yunkang Number 10, XY is Xueya 100, CY is Changyebaihao, SS is Shishengmiao), were compared in terms of volatile compounds and descriptive sensory anal. A total of 73 volatile compounds in 16 tea samples were tentatively identified. YK, XY, CY, and SS contained 55, 53, 49, and 51 volatile compounds, resp. Partial least squares-discriminant anal. (PLS-DA) and hierarchical cluster anal. (HCA) were used to classify the samples, and 40 key components were selected based on variable importance in the projection. Moreover, 11 flavor attributes, namely, floral, fruity, grass/green, woody, sweet, roasty, caramel, mellow and thick, bitter, astringent, and sweet aftertaste were identified through descriptive sensory anal. (DSA). In generally, innate differences among the tea varieties significantly affected the intensities of most of the key sensory attributes of Dianhong teas possibly because of the different amounts of aroma-active and taste components in Dianhong teas.

Food Research International published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Zhao, Guozhong published the artcileGene regulation in Aspergillus oryzae promotes hyphal growth and flavor formation in soy sauce koji, Computed Properties of 21834-92-4, the main research area is Aspergillus gene regulation hyphal growth flavor soy sauce koji.

Aspergillus oryzae 100-8 and the parental strain A. oryzae 3.042 are used in soy sauce fermentation in China. The growth rate of A. oryzae 100-8 is faster than A. oryzae 3.042, and the soy sauce flavors obtained with A. oryzae 100-8 fermentation are better than those obtained with A. oryzae 3.042. In this study, comparisons were made through biomass, reactive oxygen species (ROS) and gas chromatog.-mass spectrometry (GC-MS) measurements, and the reasons for these differences were investigated through transcriptome and qRT-PCR anal. The anal. indicated that several unique genes are closely associated with hyphal growth and flavor formation, as demonstrated by changes in the expression levels of these genes. These unique genes regulate hyphal growth and flavor formation in soy sauce koji fermentation

RSC Advances published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Wittanalai, Suttida published the artcileVolatile compounds of vegetarian soybean kapi, a fermented Thai food condiment, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is Bacillus volatile compound soybean kapi.

Kapi is a traditional shrimp paste used as a food condiment in Thailand. Several vegetarian soybean kapi, S1-S5, were fermented from various bacterial starter cultures isolated from com. shrimp paste. The volatile compounds of S1-S5 were analyzed using SPME coupled with gas chromatog./mass spectrometry and compared to three samples of com. vegetarian kapi (J1-J3) and com. shrimp pastes (K1-K3). 124 Volatile compounds consisting of aldehydes, alcs., ketones, acids and esters, N-containing compounds, aromatic compounds, S-containing compounds, miscellaneous, indoles and hydrocarbons were identified. Principal component anal. and cluster anal. separated the volatile profile of the fermented samples into four groups. Vegetarian soybean kapi, S1, S4 and S5 produced from Bacillus subtilis IS4, TISTR10 and TISTR1, resp., were classified into the following groups containing com. kapi (J1, J2, K2 and K3), that had a predominance of indole, S-containing and N-containing compounds Sensory evaluation of S1 showed a strong kapi odor with higher scores among the vegetarian soybean kapi and there were no significant differences in evaluation scores between S1 and com. vegetarian kapi J1-J3. These data demonstrate that B. subtilis IS4 can be employed as a starter culture to produce an acceptable vegetarian soybean kapi substitute for shrimp paste kapi.

African Journal of Biotechnology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application of 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Huang, Meigui published the artcileContribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates, Quality Control of 21834-92-4, the main research area is color antioxidant Maillard reaction soybean protein hydrolyzate.

BACKGROUND: Light-colored and savory-tasting flavor enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the color-inhibiting effect of L-cysteine and thiamine during the Maillard reaction of soybean peptide and D-xylose. The correlation between volatile compounds and antioxidant activity of the corresponding products was also studied. RESULTS: Color formation was markedly suppressed by cysteine. Compared with peptide/xylose (PX), the taste profile of Maillard reaction products (MRPs) derived from peptide/xylose/cysteine (PXC) and peptide/xylose/cysteine/thiamine (PXCT) was stronger, including umami, mouthfulness, continuity, meaty and overall acceptance. PXC and PXCT also exhibited distinctly higher antioxidant activity. Principal component anal. was applied to investigate the correlation between antioxidant activity and volatile compounds Of 88 volatile compounds identified, 55 were significantly correlated with antioxidant activity by two principal components (accounting for 85.05% of the total variance). CONCLUSION: Effective color control of the Maillard reaction by L-cysteine may allow the production of healthier (higher antioxidant activity) and tastier foods to satisfy consumers’ and food producers’ demands. Light-colored products might be used as functional flavor enhancers in various food systems. Copyright © 2010 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Quality Control of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Zhang, Wencan published the artcileSolid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil, Application In Synthesis of 21834-92-4, the main research area is Yarrowia Elaeis seed kernel oil solid state fermentation.

Solid-state fermentation with Yarrowia lipolytica was applied to palm kernels (PK) with the aim to modulate the aroma of palm kernel oil (PKO) obtained after kernel roasting. The results showed that, the metabolic activities of Y. lipolityca brought about significant changes to the volatile profile of obtained PKO either by providing thermal reaction reactants or by directly contributing aroma compounds After fermentation, a decreased content in glucose (60%) while an elevated amount (7-fold) in free amino acids was found in PK, which further impacted the formation of volatile compounds by influencing the Maillard reaction and Strecker degradation during roasting. More Strecker aldehydes and N-heterocyclic compounds were formed in PKO derived from fermented PK especially after intensified roasting. In addition, the catabolism of Y. lipolytica imparted some distinct volatile compounds such as 2-phenylethanol to the obtained PKO. However, the lipase excreted by Y. lipolytica hydrolyzed PK lipids and released 5-fold more free fatty acids in fermented PKO, relative to the blank and control PKO, which likely contributed to the off-flavor. On the basis of all volatile categories, principal component anal. (PCA) clearly separated the fermented PKO from the blank and control PKO, with light roasted, fermented PKO being correlated with acids, alcs. and aliphatic aldehydes; medium and dark roasted, fermented PKO tending to be dominated by pyrroles, pyrazines and furanones, which is in correspondence with sensory changes of PKO. This study demonstrated that combining fermentation with roasting could provide a novel way to modulate the volatile composition and aroma of PKO.

Scientific Reports published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application In Synthesis of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Zheng, Qiaoran published the artcileEffects of drying methods on colour, amino acids, phenolic profile, microstructure and volatile aroma components of Boletus aereus slices, Safety of 5-Methyl-2-phenylhex-2-enal, the main research area is Boletus phenolics microstructure amino protocatechuic acid alochol antioxidant.

This study is to investigate the effects of hot air drying (HD) at 60-80°C (HD-60, HD-70 and HD-80), microwave pretreatment combined with HD (MHD), ultrasound pretreatment combined with HD (UHD) and vacuum freeze drying (FD) on the quality of Boletus aereus slices. Key characteristics, including color, free amino acids, microstructure, volatile aroma components, phenolic profile and antioxidant activity, were studied. Amongst these drying methods, FD was the best way to preserve color and volatiles of Boletus aereus slices. Fifteen amino acids were detected in Boletus aereus slices, and HD-60 showed a higher content of total amino acids than other drying regimes. Two phenolic acids were identified in Boletus aereus slices, namely, protocatechuic acid and p-hydroxybenzoic acid. MHD presented the highest content of phenolic compounds, followed by FD. Antioxidant capacity was pos. correlated with phenolic compounds of Boletus aereus slices. Moreover, the cell structure of Boletus aereus slices was damaged after drying, and FD had a more porous structure than other drying methods. These results will be beneficial to the further industrial production of Boletus aereus slices.

International Journal of Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Safety of 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem