Hong, Yeun published the artcileAroma characteristics of fermented Korean soybean paste (Doenjang) produced by Bacillus amyloliquefaciens, Recommanded Product: 5-Methyl-2-phenylhex-2-enal, the main research area is aroma Doenjang Bacillus flavor.
Four strains of Bacillus amyloliquefaciens with high proteolytic, fibrinolytic, and angiotensin converting enzyme (ACE) inhibitory activities were used to make Bacillus-koji suitable for the production of functional doenjang. Volatile compounds in Bacillus-koji doenjang were analyzed by headspace-solid phase microextraction-GC-MS (HS-SPME-GC-MS) to compare the aroma profile with those of com. produced doenjang made with traditional meju and with modified koji. Extraction temperatures for SPME were adjusted to 30 and 90°C. Com. samples contained significantly more esters than Bacillus-koji doenjang and demonstrated a more complex volatile compound profile. Pentanoic acid, butanoic acid, or 2/3-Me butanoic acid, known as off-flavor compounds in doenjang, were not detected in one of the Bacillus-koji doenjang when extracted at 30°C. From the sensory test results, the cheese character was less intense in Bacillus-koji doenjang than com. samples, although not all sensory properties projected a significant difference.
Food Science and Biotechnology published new progress about Alcohols 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, Recommanded Product: 5-Methyl-2-phenylhex-2-enal.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem