Yu, Xiaohang published the artcileBiochemical properties of fish sauce prepared using low salt, solid state fermentation with anchovy by-products, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is biochem property solid state fermentation salt Engraulis sauce.
Biochem. characteristics of fast fermented fish sauce made by adding anchovy juice during the process of low salt, solid state fermentation were investigated using 3 different techniques (A: adding anchovy juice in the process of making koji, B: adding anchovy juice in the process of fermentation, and C: not adding anchovy juice). After fermentation under optimized conditions, the amino nitrogen contents of sauces A and B were 7.50 and 7.73 mg/mL after two weeks, resp. Chem. anal. suggested that the amounts of amino nitrogen and reducing sugar, degree of hydrolysis (DH), DPPH radical-scavenging activity, total acidity, and total amino acid in sauce B were higher than those in sauce A. Volatile odorant anal. and sensory evaluation showed that sauce B was superior to sauce A. Adding anchovy juice during the process of fermentation is a good way to produce a fish sauce with a good flavor and nutrition value.
Food Science and Biotechnology published new progress about Aspergillus oryzae. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application of 5-Methyl-2-phenylhex-2-enal.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem