Gao, Xianli published the artcileA novel method for beef potentiator preparation and identification of its characteristic aroma compounds, COA of Formula: C13H16O, the main research area is beef potentiator aroma Aspergillus fermentation sensory property; aroma compounds; beef potentiator; gas chromatography-mass spectrometry (GC-MS); sensory evaluation; synergistic fermentation.
Beef potentiator (BP) is the most popular savoury flavor and regarded as the soul of the modern food industry. In this work, BP was prepared by a novel method with Aspergillus oryzae and Aspergillus niger (BPSF). Three other BPs prepared using com. enzymes (Protamex, Flavourzyme and papain; BPCEs) were used as controls to investigate its aroma characteristics and related compounds Sensory evaluation showed that BPSF possessed more favorable and distinctive sauce-like, meat-like, roast and alc. attributes when compared with BPCEs. Significantly higher contents (peak areas) and proportions of pyrazines, pyrroles, sulfurous compounds and alcs. in BPSF were responsible for its sensory characteristics, and most of these aroma compounds were derived from microbial metabolism during beef koji preparation and the Maillard reaction. BP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation © 2013 Society of Chem. Industry.
Journal of the Science of Food and Agriculture published new progress about Aldehydes 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, COA of Formula: C13H16O.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem