Misnawi published the artcileUse of Gas Chromatography-Olfactometry in combination with Solid Phase Micro Extraction for cocoa liquor aroma analysis, Category: isoquinoline, the main research area is gas chromatog olfactometry solid phase microextraction cocoa liquor aroma.
Aroma of cocoa liquor extracted by using Solid Phase Micro Extraction with polydimethylsyloxane-divinylbenzene polymer was analyzed in Gas Chromatog.-Olfactometry. Headspace extraction of cocoa odor-active compounds for 30 min at temperature of 60°C followed by GC separation elaborated with column oven initial temperature at 60°C and ramped at 5°C/min to reach 220°C identified most of the odor-active compounds including wide range of alcs., carboxylic acids, aldehydes, ketons, esters, pyrazines, and amines. Cocoa specific aroma attributed in terms of sweet, nutty, caramel and chocolate-like notes were associated with trimethylpyrazine, tetramethylpyrazine, 2,3-butanediol, dodecanoic acid, phenylethyl alc., ethanone, benzeneacetaldehyde and 1,4-bis(morpholinoacetyl)piperazine. Meanwhile defective cocoa aroma such as smoky and rancid were generated by benzeneacetaldehyde, alphaethylidene; trimethylpyrazine, and trans-2,3-dimethyloxirane.
International Food Research Journal published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Category: isoquinoline.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem