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