Wang, Li-Jun published the artcileVolatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food, Application In Synthesis of 21834-92-4, the main research area is volatile compound douchi fermented soybean.
Douchi is a traditional fermented soybean product originated in China and it has been consumed since ancient times as seasoning for food. Volatile components of three com. douchies were extracted using a simultaneous steam distillation and extraction apparatus (SDE). The extracts were analyzed by gas chromatog.-mass spectrometry (GC-MS). A total of 131 compounds were identified, but only 25 components were common to all three brands. Major classes of compounds included esters (29), acids (18), alcs. (16), pyrazines (14), ketones (13), aldehydes (12), phenols (6), hydrocarbons (5), furans (5), sulfur-containing compounds (5), pyridines (4), pyrimidines (2), and miscellaneous compounds (2).
International Journal of Food Properties published new progress about 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 In Synthesis of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem