Category: 21834-92-4

Li, Jingyi published the artcileA broadly tuned mouse odorant receptor that detects nitrotoluenes, COA of Formula: C13H16O, the main research area is odorant receptor MOR25617 broad specificity nitrotoluene explosive biosensor.

Mammals employ large numbers of odorant receptors to sample and identify volatile chems. in the environment. These receptors are thought to vary not only in specificity for particular odorants, but also in breadth of tuning. That is, some odorant receptors are narrowly focused on a few closely related structures, while other odorant receptors may be “”broadly tuned””, responding to a wide variety of odorant structures. In this study, we have performed a detailed examination the mouse odorant receptor MOR256-17, demonstrating that this receptor is broadly tuned. This receptor responds to odorant structures that span a significant portion of a multi-dimensional odor space. However, we found that broad tuning was not a defining characteristic of other members the MOR256 subfamily. Two addnl. members of this odorant receptor subfamily (MOR256-8 and MOR256-22) were more narrowly focused on small sets of odorant structures. Interestingly, the receptive range of MOR256-17 encompassed a variety of nitrotoluenes, including various trinitrotoluene synthesis intermediates, degradation products and trinitrotoluene itself, suggesting the potential utility of odorant receptors in the development of sensing technologies for the detection of explosives and other forms of contraband.

Journal of Neurochemistry published new progress about Biosensors (for detection of explosives, potential use of odorant receptors in). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, COA of Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Lee, Sang Eon published the artcileEffects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction, Synthetic Route of 21834-92-4, the main research area is wheat gluten hydrolyzate pyrazine volatile Maillard reaction.

Enzymically hydrolyzed wheat gluten hydrolyzate (WGH) was deamidated using glutaminase to produce deamidated wheat gluten hydrolyzate (DWGH). Volatile components were analyzed in WGH and DWGH thermally reacted with glucose or fructose. In the reaction system containing glucose, 19 pyrazines, 2 furans, and 5 sulfur-containing components were detected in WGH, while 34 pyrazines, 4 furans, and 7 sulfur-containing components were found in DWGH. In the system containing fructose, 24 pyrazines, 3 furans, and 6 sulfur-containing components were identified in the thermal reaction of WGH, whereas 36 pyrazines, 4 furans, and 8 sulfur-containing components were found in DWGH. The volatile components increased in DWGH, both qual. and quant., mainly due to free ammonia released by deamidation. More volatiles were also developed in WGH and DWGH with fructose than with glucose. It was found that ammonia released from wheat protein via deamidation participated in the generation of diverse volatile components including pyrazines in the Maillard reaction.

Food Chemistry published new progress about Alcohols Role: FMU (Formation, Unclassified), FORM (Formation, Nonpreparative). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Synthetic Route of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Hou, Lixia published the artcileCharacterization of the volatile compounds and taste attributes of sesame pastes processed at different temperatures, Product Details of C13H16O, the main research area is Sesamum taste pyrrole thiophene aldehyde ketone temperature; processing; sesame pastes; taste attributes; the volatile compounds.

Sesame paste is used as a condiment in many parts of the world because of its unique flavor. In the study, the volatile compounds and flavor characteristics of sesame pastes processed at different temperatures (140°C – 190°C) were analyzed by application of solid phase microextraction – gas chromatog./mass spectrometry anal., odor activity value evaluation and sensory evaluation. For all the sesame pastes processed at the different temperatures, the pyrazine group had the highest content. The amount of the volatiles increased by 4.15-fold when the roasting temperature increased from 140°C to 180°C, which was mainly attributed to the increase of pyrazines, alkenes, ketones, thiazoles and pentylfuran. And accordingly, sesame paste prepared at 180°C had the highest Odor Activity Value (OAV). Samples differed significantly in terms of aroma and total acceptability (p < 0.05). The sesame paste processed at 180°C had a moderate roasted and sweet aroma, and the highest acceptability, followed by that processed at 170°C. These results can be valuable for manufacturers to adjust the roasting process according to market demand for a particular flavor profile. Journal of Oleo Science published new progress about Aldehydes 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, Product Details of C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Xue, Junxiu published the artcileThe aroma analysis of asparagus tea processed from different parts of green asparagus (Asparagus officinalis L.), Related Products of isoquinoline, the main research area is Asparagus officinalis perennial herb nutrient aroma component tea production.

Asparagus is a perennial herb rich in multiple nutrients; however, the utilization of asparagus is lower on account of one-third part of the asparagus often be discarded as a byproduct at harvest in order to standardize the length for market. In this study, asparagus spears were divided into tip (top of the spear, 5 cm), mid (intermediate of the spear, 5 cm), and base (rest of the spear, 5 cm) parts, and the mid part and base part were cut into as 2-3 cm length. As following, the three parts of asparagus spears were processed into tea with green tea processing craft, resp. Electronic nose and GC-MS analyses were used to investigate the aroma components of three asparagus teas. A total of 59 components were detected, among which there were 37, 43, and 50 components in the tip, mid, and base asparagus tea, resp. According to the electronic nose anal. and GC-MS anal., we speculate aldehydes, alkanes, and ketone were the main aroma components of asparagus tea. And the different aroma components among the three asparagus teas might be caused by the different spear parts of asparagus. The sensory evaluation score of the mid asparagus tea was 88.54 ± 0.33, which was highest among the three teas. The results indicated that mid asparagus tea might be more popular with consumers. Asparagus (Asparagus officinalis L.) were divided into tip, mid, and base parts, and every part was processed into tea resp. The process optimization and aroma anal. could improve the utilization rate of asparagus and also provides a basis for clarifying the specific volatile of asparagus tea.

Journal of Food Processing and Preservation published new progress about Aldehydes 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

Crafack, Michael published the artcileImpact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate, Recommanded Product: 5-Methyl-2-phenylhex-2-enal, the main research area is Pichia fermentation volatile aroma compound chocolate.

The sensory quality of chocolate is widely determined by the qual. and quant. composition of volatile compounds resulting from microbial metabolism during fermentation, and Maillard reactions taking place during drying, roasting and conching. The influence of applying mixed starter cultures on the formation of flavor precursors, composition of volatile aroma compounds and sensory profile was investigated in cocoa inoculated with cultures encompassing a highly aromatic strain of Pichia kluyveri or a pectinolytic strain of Kluyveromyces marxianus, and compared to com. fermented heap and tray cocoa. Although only minor differences in the concentration of free amino acids and reducing sugars was measured, identification and quantification by dynamic headspace gas chromatog.-mass spectrometry (HS/GC-MS) revealed pronounced differences in the composition of volatiles in roasted cocoa liquors and finished chocolates. 19 of the 56 volatile compounds identified in the chocolates were found in significantly higher amounts in the tray fermented sample, while significantly higher amounts of 2-methoxyphenol was measured in the two inoculated chocolates. The P. kluyveri inoculated chocolate was characterized by a significantly higher concentration of phenylacetaldehyde and the K. marxianus inoculated chocolate by significantly higher amounts of benzyl alc., phenethyl alc., benzyl acetate and phenethyl acetate compared to a spontaneously fermented control. Sensory profiling described the heap and tray fermented chocolates as sweet with cocoa and caramel flavours, while the inoculated chocolates were characterized as fruity, acid and bitter with berry, yoghurt and balsamic flavours. The choice of fermentation technique had the greatest overall impact on the volatile aroma and sensory profile, but while the application of starter cultures did affect the volatile aroma profile, differences were too small to significantly change consumer perception of the chocolates as compared to a spontaneously fermented control.

Food Research International published new progress about Aldehydes 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, Recommanded Product: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Jiang, Jin-Jin published the artcileAnalysis of volatile compounds in traditional Chinese fish Sauce (Yu Lu), Recommanded Product: 5-Methyl-2-phenylhex-2-enal, the main research area is Chinese fish sauce volatile.

Yu lu is a traditional Chinese fish sauce with a strong and distinctive odor. The volatile compounds in the fish sauce made from anchovy (Engraulis japonius) and the snakehead fish (Channa asiatica) were isolated by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatog. (GC) and mass spectrometry (MS). About 70 volatile compounds were identified, including 20 acids, 4 carbonyls, 14 nitrogen-containing compounds, 14 hydrocarbons, 8 esters, and 3 sulfur-containing compounds The major contributors to the characteristic odor of the fish sauce are di-Me disulfide, di-Me trisulfide, propanoic acid, butanoic acid, 3-(methylthio)-propanol, 2-methylbutenal as well as some nitrogen-containing compounds Nitrogenous and sulfurous compounds in the fish sauce made from anchovy were more abundant than the fish sauce made from snakehead, while snakehead fish sauce had a greater amount of volatile fatty acids. 3-(Methylthio) propanol could be another important contributor to the distinctive odor of fish sauce.

Food and Bioprocess Technology published new progress about Aldehydes 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, Recommanded Product: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Li, Huanhuan published the artcileCharacterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes, Category: isoquinoline, the main research area is jasmine scented black tea volatile compound sensory property; CSP; QDA; TSP; aroma; jasmine scented black tea.

Jasmine scented black tea is widely popular in China and the scenting process is the most crucial issue affecting its aroma quality. This study aimed to analyze the influence of different processes on aroma quality and the specific contribution of volatiles to aroma quality. To achieve it, the headspace solid-phase microextraction method combined with gas-chromatog. mass-spectrometry was used to identify and quantify the volatile compounds, and further collected the characteristics according to odor activity values or contents. The quant. descriptive anal. (QDA) and traditional sensory anal. (TSA) were used to evaluate its aroma quality and the correlation anal. between QDA and characteristic aroma compounds was carry out to analyze the specific contribution of characteristics to sensory quality. The GC/MS results showed that 130 aroma components and 20 characteristics were identified in 6 tea samples and more new volatile components appeared and less original volatile components disappeared in traditional scenting process (TSP) compared with continuous scenting process (CSP). The QDA and TSA results showed that TSP samples had better “”overall”” and “”jasmine”” than CSP samples. The correlation anal. between QDA and characteristics showed that nerolidol and methylbenzoate were related to “”overall,”” linalool and Me anthranilate to “”jasmine,”” and decanal and benzeneacetaldehyde to “”sweet floral,”” “”roasted,”” and “”fermented.”” This study suggested that TSP is a favorable scenting process for black tea, and QDA is an objective and digital sensory evaluation method for jasmine scented black tea. Practical Application : Compare the effect of scenting technol. on the aroma quality of jasmine scented black tea based on sensory anal. and chem. anal., and suggested a favorable scenting process for processing jasmine scented black tea with better qualities. Explore the correlation between aroma composition and specific aroma properties to provide some useful information about guiding the scenting process to acquire a product with target aroma qualities. And the application of QDA for evaluation of jasmine scented black tea was better for consumers to understand the quality attributes of product.

Journal of Food Science published new progress about Aldehydes 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, Category: isoquinoline.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Gao, Xianli published the artcileA novel method for beef potentiator preparation and identification of its characteristic aroma compounds, COA of Formula: C13H16O, the main research area is beef potentiator aroma Aspergillus fermentation sensory property; aroma compounds; beef potentiator; gas chromatography-mass spectrometry (GC-MS); sensory evaluation; synergistic fermentation.

Beef potentiator (BP) is the most popular savoury flavor and regarded as the soul of the modern food industry. In this work, BP was prepared by a novel method with Aspergillus oryzae and Aspergillus niger (BPSF). Three other BPs prepared using com. enzymes (Protamex, Flavourzyme and papain; BPCEs) were used as controls to investigate its aroma characteristics and related compounds Sensory evaluation showed that BPSF possessed more favorable and distinctive sauce-like, meat-like, roast and alc. attributes when compared with BPCEs. Significantly higher contents (peak areas) and proportions of pyrazines, pyrroles, sulfurous compounds and alcs. in BPSF were responsible for its sensory characteristics, and most of these aroma compounds were derived from microbial metabolism during beef koji preparation and the Maillard reaction. BP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation © 2013 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Aldehydes 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, COA of Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Albak, F. published the artcileEffect of cinnamon powder addition during conching on the flavor of dark chocolate mass, Computed Properties of 21834-92-4, the main research area is dark chocolate mass food flavor cinnamon powder; Chocolate; Cinnamon; Conching; Gas chromotography mass spectrometry; Olfactometry; SPME.

In the present study, refined dark chocolate mix was conched with the addition of finely powd. cinnamon in a laboratory-style conching machine to evaluate its aroma profile both anal. and sensorially. The anal. determinations were carried out by a combination of solid phase micro extraction (SPME)-gas chromatog. (GC)-mass spectroscopy (MS) and-olfactometry(O), while the sensory evaluation was made with trained panelists. The optimum conditions for the SPME were found to be CAR/PDMS as the fiber, 60 °C as the temperature, and 60 min as the time. SPME analyses were carried out at 60 °C for 60 min with toluene as an internal standard 26 compounds were monitored before and after conching. The unconched sample had a significantly higher fruity odor value than the conched sample. This new product was highly acceptable according to the overall inclination test. However some of textural properties, such as coarseness, and hardness were below the general preference.

Journal of Food Science and Technology (New Delhi, India) published new progress about Carbohydrates 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, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Hinneh, Michael published the artcileAssessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans, Synthetic Route of 21834-92-4, the main research area is pod storage sugar amino acid Maillard reaction; flavor volatile Forastero cocoa bean; Amino acids; Cocoa; Flavor precursors; Flavor/aroma volatile; Pod storage; Reducing sugars.

The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of cocoa beans still remains uncovered. The study was therefore aimed at exploring this possibility through physico-chem. and flavor precursor analyses, carried out on equally fermented and dried pod stored (0, 3 and 7 days) Ghanaian cocoa beans. Flavor anal. was also conducted on equally roasted pod stored cocoa beans. Through visual assessment of the pods, pulp and beans, the compelling impact of PS on fermentation index (FI) and nib acidity could be demonstrated by the various biochem. and phys. changes such as respiration, moisture reduction, and cellular degradation, occurring during the process. Whereas the entire reaction of sugar degradation may be deemed complex, a clear relationship between the FI, nib acidity and the glucose content was observed Also, PS was found to increase with marginal increase in total reducing sugars (glucose and fructose). Although the concentration of free amino acids was directly proportional to the duration of PS, within the framework of this study, a significant difference (p < .05) was only observed in the case of extended duration (7 days). Overall, 7 PS seemed to have enhanced the formation of more volatiles. This was followed by 0 PS and finally 3 PS. Suggestively, these findings could provide some indications in explaining the typical flavor profiles of the Ghanaian cocoa beans, considering the fact that 87.8% of Ghanaian farmers adhere to this practice. Meanwhile, for the chocolate industry, the surging demand for cocoa/chocolate products exhibiting unique flavors, could be partly addressed by adopting PS as a tool for varietizing the flavor capacity of ""bulk"" cocoa through the expression or suppression of specific flavor precursors in the raw material on the farm level, which comes with almost no addnl. cost. Food Research International published new progress about Carbohydrates 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, Synthetic Route of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem