Zhang, Guangfeng published the artcileMultivariate analysis on the evolution of flavor-related chemical contents during three-years ripening of Pixian doubanjiang, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is Pixian ripening flavor chem fatty acid volatile.
Following the ripening process of Pixian doubanjiang (DBJ), the evolution of flavor-related chem. contents impacts the maturing of flavor. During three stages of DBJ ripening: initial mature (IM), mature and deep mature (DM), 75 flavor-related chem. variables from the major volatile components (VCs), organic acids (OAs), sugars, fatty acids (FAs) and free amino acids (FAAs) were included for multivariate anal. Twenty VCs, 6 OAs, 6 FAAs, 2 sugars and 1 FA flavor-related variables were identified as discriminative features between IM and mature stage, while 17 VCs, 17 FAAs, 7 sugars, 2 OAs and 1 FA distinguished between the mature and DM stages. Ten key variables were obtained, five each from the mature and DM stages. Sucrose could be a potential index to discriminate the DM of DBJ from the other two stages. This study may help improve the process and quality control of DBJ manufacturing
Journal of Food Composition and Analysis published new progress about Amino 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