Wei, Quanzeng published the artcileSearch for potential molecular indices for the fermentation progress of soy sauce through dynamic changes of volatile compounds, Synthetic Route of 21834-92-4, the main research area is soy sauce fermentation volatile compound.
To date, the fermentation progress and maturity of soy sauce are mainly judged by olfactory and individual experiences, which are subjective and lack quality control. In this study, dynamic changes of volatile compounds during soy sauce fermentation were profiled to search for mol. indexes of fermentation progression. In total, 119 volatile compounds were identified and quantified by headspace solid-phase microextraction gas chromatog.-mass spectrometry. Principal component anal. (PCA) revealed the compounds that contributed most to the distinction of various stages of fermentation progression; the list included 2-methoxy-4-vinylphenol, phenylethyl alc., phenylacetaldehyde, and benzaldehyde. The degradation of 2-methoxy-4-vinylphenol and the generation of phenylethyl alc. could remarkably discriminate between the discrete stages of soy sauce fermentation It therefore suggests that their group was a refined and potential index to indicate the progression of the soy sauce fermentation This work furthers our understanding of the mol. changes occurring during soy sauce fermentation and improves its quality control and process management.
Food Research International 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, Synthetic Route of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem