Zhang, Yuyu published the artcilePreparation and aroma analysis of Chinese traditional fermented flour paste, Safety of 5-Methyl-2-phenylhex-2-enal, the main research area is aroma compound Chinese traditional fermented flour paste.
Volatile compounds in Chinese fermented flour paste were extracted using simultaneous distillation and extraction (SDE) and analyzed using gas chromatog.-mass spectrometry (GC-MS) with DB-5 and DB-WAX capillary columns. A total of 84 volatile compounds were identified, including 8 aldehydes, 19 esters, 14 acids, 17 hydrocarbons, 7 heterocycles, and 19 other trace compounds The major volatiles included furfural, 5-methyl-2-phenyl-2-hexenal, 4-ethylguaiacol, 2-phenylacetaldehyde, Et hexadecanoate, isovaleraldehyde, palmitic acid, and 5-methylfurfural. Aroma compounds were investigated using gas chromatog.-olfactometry (GC-O) and aroma extract dilution anal. (AEDA). A total of 27 olfactory regions were exposed and 18 aroma extracts were located. Altogether, 6 aroma compounds identified using GC-O showed higher flavor dilution factors (FD≥32), including isovaleraldehyde, furfural, pentanoic acid, 2-acetylfuran, 1-octen-3-ol, and 2-phenylacetaldehyde. Compared with soybean sauce, fermented flour paste has more esters and aldehydes, which contribute to the desired fruity, caramel, sweet, and roasted odors.
Food Science and Biotechnology published new progress about Flours and Meals. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Safety of 5-Methyl-2-phenylhex-2-enal.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem