Deng, Jing published the artcileQuality comparison of sweet flour pastes produced via natural and temperature-controlled fermentation, Name: 5-Methyl-2-phenylhex-2-enal, the main research area is sweet flour paste quality natural temperature controlled fermentation.
The quality of sweet flour pastes (SFP) produced via natural and temperature-controlled fermentation was investigated. Temperature-controlled fermentation shortened the production time with no significant (p<0.05) differences between sample types in amino nitrogen, total acid, reducing sugar, and organic acid concentrations observed at the end of fermentation Naturally fermented SFP exhibited higher concentrations of free amino acids than temperature-controlled fermented SFP. Anal. of SFP volatile compounds showed that naturally fermented SFP samples had higher concentrations of aroma constituents. Et palmitate was the dominant ester in SFP with a 5.2× higher content of Et palmitate than for naturally fermented SFP. In addition, 4-Et guaiacol and 4-vinyl guaiacol were only identified in naturally fermented SFP samples. Temperature-controlled fermentation accelerates the production process, and naturally fermented SFP exhibited a higher quality. Food Science and Biotechnology published new progress about Fermentation. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Name: 5-Methyl-2-phenylhex-2-enal.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem