Ba, Hoa Van published the artcileFlavor characteristics of Hanwoo beef in comparison with other Korean foods, Related Products of isoquinoline, the main research area is meat Hanwoo beef flavor fatty acid sesame oil volatile; Chungukjang; Doenjang; Hanwoo Beef; Sesame Oil; Volatile Flavor Component.
The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a com. abattoir while the other foods were sampled from three sep. households. The results showed totals of 68 (9.94 μg/g), 60 (15.75 μg/g), 49 (107.61 μg/mL) and 50 (7.20 μg/g) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, resp. (p<0.05). Aldehydes were the most predominant components in beef, but alcs., acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approx. 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, resp. Based on the mechanism(s) of generation of the volatile compounds and the chem. composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current exptl. condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef. Asian-Australasian Journal of Animal Sciences 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, Related Products of isoquinoline.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem