Category: 21834-92-4

Clark, Caitlin published the artcileEffects of time and temperature during melanging on the volatile profile of dark chocolate, Formula: C13H16O, the main research area is dark chocolate temperature melanging volatile profile.

Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production Specifically, small-batch processing includes a melanging step, a chocolate refining (a process involving time and temperature to refine texture and flavor) process that occurs in a stone wet-grinder. Chocolatiers understand that melanging is essential to flavor and overall quality, however the influence of melanging on the aroma chem. of the finished chocolate is anecdotal and largely uncharacterized. Here, we evaluated the effects of time and temperature of melanging on the volatile chem. of the finished chocolate. Specifically, chocolate aroma was profiled using HS/SPME-GC-MS for three different time and temperature combinations. A total of 88 compounds were annotated by mass spectrometry and included a diverse set of chem. classes such as pyrazines, aldehydes, terpenes, alcs., esters, and ketones. Anal. of variance (ANOVA), principal component anal. (PCA), and partial least squares anal. (PLS) revealed that the overall aroma profile was influenced by the type of melanging, and time had a greater effect than temperature Example compounds affected by time include 2-methylpropanal, di-Me sulfide, and benzaldehyde. Particle size was also measured for each sample. Majority particle size was found to be below 25 μ generally at all time points beyond 8 h. Anal. showed significant p-values for the temperature variable for several compounds, but significant p-values for the time variable were apparent for a greater number of compounds For compounds which showed dependency on both time and temperature, the p-value for the time variable was much smaller in most cases. Both PCA and OPLS analyses suggested the same trends. These data support that time is a critical factor in determining the aroma chem. of chocolate and affects a diverse set of known flavor active compounds

Scientific Reports published new progress about Aldehydes Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Mao, Shihong published the artcileIdentification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is Camellia aromatic compound PLSR gas chromatog olfactometry; Congou black tea; GC-MS; GC-olfactometry; PLSR-VIP method; aroma-active compounds.

BACKGROUND : Gas chromatog.-olfactometry (GC-O) is the most frequently used method to estimate the sensory contribution of single odorant, but disregards the interactions between volatiles. In order to select the key volatiles responsible for the aroma attributes of Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical approaches were applied. RESULTS : Using sensory anal., nine panellists developed eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, and off-odor. Linalool, (E)-furan linalool oxide, (Z)-pyran linalool oxide, Me salicylate, β-myrcene, and phenylethyl alc., which were identified from the most representative samples by the GC-O procedure, were the essential aroma-active compounds in the formation of basic Congou black tea aroma. In addition, 136 volatiles were identified by gas chromatog.-mass spectrometry (GC-MS), among which 55 compounds were determined as the key factors for six sensory attributes by partial least-square regression (PLSR) with variable importance of projection scores. CONCLUSION : Our results demonstrated that headspace solid-phase microextraction/GC-MS/GC-O was a fast approach for isolation and quantification aroma-active compounds The PLSR method was also considered to be a useful tool in selecting important variables for sensory attributes. These two strategies, which allowed us to comprehensively evaluate the sensorial contribution of a single volatile from different perspectives, can be applied to related products for comprehensive quality control. © 2018 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Aromatic compounds 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 of 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Ooi, Teng Sin published the artcileVolatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica, Synthetic Route of 21834-92-4, the main research area is volatile organic compound dark chocolate cocoa bean Pichia Hanseniaspora; Chocolate; Cocoa beans; Sensory; Volatile organic compounds; Yeast starter.

Volatile organic compounds (VOCs) are important to determine the aroma and sensory perception of cocoa. Starter cultures can modulate the volatile profile of cocoa beans during fermentation This study aimed to determine the VOCs and sensory of chocolates produced using cocoa beans fermented with yeast starters (Pichia kudriavzevii (MH979681), Hanseniaspora thailandica (MH979675) and the mixture of the two yeasts (Mix)). The VOCs of chocolates were determined by Head-Space Solid Phase Microextraction followed by Gas Chromatog.-Mass Spectrophotometry. Sensory anal. was determined by using trained panels. VOCs profiles of chocolates produced using beans fermented with HT, PK or Mix were noticeably different from Ghana and control chocolates (no starter). The addition of yeast starters during cocoa fermentation produced chocolates that were preferred by trained panels. Bitterness and astringency were the more intense flavor attributes in chocolates produced using cocoa beans added with yeast starters. The chocolate produced using cocoa beans fermented with PK was the most acidic; whereas chocolate produced using beans fermented with Mix had the sweetest taste. The addition of PK or HT is helpful in producing chocolate with a distinct flavor.

Journal of Food Science and Technology (New Delhi, India) published new progress about Alcohols Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Lin, Li-Yun published the artcileVolatile Variation Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting, Recommanded Product: 5-Methyl-2-phenylhex-2-enal, the main research area is Theobroma cacao Malvaceae bean fermentation roasting processing volatile variation; amino acids; cocoa bean flavors; fats and fatty acids; fermentation; pyrazine and esters; roasting; triacylglycerols; volatile changes.

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chem. and phys. characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.

Molecules published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Han, K. published the artcileEffect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes, SDS of cas: 21834-92-4, the main research area is Shanxi aged vinegar mash aroma baking process.

As one of the typical appreciated seasonings, Shanxi aged vinegar is famous all over the world for its unique aroma formed during the baking stage. To evaluate the influence of two baking methods on the aroma profiles, headspace solid-phase microextraction (HS-SPME) in combination with gas chromatog.-mass spectrometry (GC-MS) were carried out, and the odor intensity was evaluated by odor activity values. Results showed that there were 72 volatile compounds that could be identified and quantified in the analyzed samples. Moreover, among them, the odor activity values (OAV) of 35 compounds were �1, and the contents of acetic acid, Et acetate, and acetoin were significantly higher than the other volatile compounds There were 17 odor-active compounds newly produced after baking stage. Based on the principle components anal. (PCA), 11 newly produced volatile compounds as well as benzeneacetaldehyde and furfural, of which the OAVs had remarkable differences in two baking methods, were closely associated with the baking process. Addnl., acetophenone was formed specifically in the traditional methods, and five odor-active compounds (3-methylbutyl-acetate, hexanal, 2,3-dimethyl-5-ethylpyrazine, trimethyloxazole, and di-Me disulfide) were detected only in the modern method. In conclusion, baking process has important influence on the formation and composition ratio of aroma profiles in Shanxi aged vinegar. The results obtained from the present work might provide guidance for improvement of the production process and quality optimization of Shanxi aged vinegar.

International Food Research Journal published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, SDS of cas: 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Liu, Lichun published the artcileCharacterization and identification of different Chinese fermented vinegars based on their volatile components, Recommanded Product: 5-Methyl-2-phenylhex-2-enal, the main research area is Chinese fermented vinegar volatile component; KS algorithm; PCA; PLS-DA; comparative analysis; traditional Chinese vinegars; volatile components.

In this study, volatile components of 40 Chinese fermented vinegar samples, made from different raw materials, starters, and processing technologies, were collected from different geog. origins in China (Shanxi, Jiangsu, Sichuan, and Fujian Province) and their volatile components were analyzed by headspace-solid-phase microextraction-gas chromatog.-mass spectrometry. Sixty-two aroma compounds have been identified by NIST library combined with retention index, mainly including esters, heterocyclics, acids, aldehydes, and ketones. In addition, multivariate anal. including principal component anal. and partial least squares-discriminant anal. (PLS-DA) were carried out to discriminate vinegars based on their composition of volatile components. For PLS-DA models, anal. of variance (ANOVA) or variable importance in the projection (VIP) value were used to select variables with the highest discriminatory power, and the Kennard-Stone algorithm was used to select the training and testing samples. The PLS-DA models (ANOVA or VIP) all provided a classification accuracy of 100% for the training set, and subsequent application of these models allowed the grouping of unknown samples (testing set) according to their characteristics (raw materials and processing technol.). Traditional Chinese vinegars have a long history but nowadays adulterations of them are becoming a problem in the market. In this study, Chinese fermented vinegars from different varieties were identified based on volatile composition We found that starter cultures and fermentation process have the greatest influence on the volatile components of vinegars, while the influence of raw material and steaming of raw material are weaker volatile components. Then, partial least squares-discriminant anal. models, we carried out could successfully be applied to predict unknown vinegar samples based on a database of volatile components. This study provided a strategy to detect the identity of different vinegars, which can also be used to monitor the quality and safety of traditional Chinese vinegars.

Journal of Food Biochemistry published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Bettenhausen, Harmonie M. published the artcileMass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits, Synthetic Route of 21834-92-4, the main research area is hot steep malt extract sensory trait mass spectrometry metabolomics.

In the brewing industry, there is value in defining sensory attributes of malt, and recent protocols have been developed that enable anal. of aroma and taste. One method, the “”hot steep”” is a hot water extract that is highly reproducible and able to distinguish malt flavor. However, the chem. of the hot steep extracts has not been fully defined, and the links between specific metabolites of the hot steep and their resulting sensory attributes remains largely unknown. Here, a study was designed to describe the metabolite chem. of hot steep extracts, and to characterize variation in this chem. and corresponding sensory by comparative anal. of 12 com. pale malts. Metabolomics was performed on the 12 malt hot steep extracts using three mass spectrometry platforms to detect volatiles (HS/SPME-GC-MS) and non-volatiles (UHPLC-TOF-MS and GC-MS). The anal. detected a total of 1,026 compounds including lipids, organic acids, esters, and Maillard Reaction Products (MRPs), of which 162 compounds (15.7%) varied among the 12 hot steep extracts Sensory of the 12 hot steep extracts was performed using an integrated Check All That Apply and quant. anal. method for 14 traits, and the data revealed cereal, grassy, and dough aromas were the attributes that varied. The metabolomics and sensory data were integrated using OPLS anal. The anal. revealed 64 compounds strongly associated with cereal aroma and included MRPs. A total of 23 compounds were strongly associated with grassy aroma including alkane/alkenes, benzenoids, organic acids, lipids, and fatty acid esters. Taken together, these data highlight the utility of the hot steep extract to differentiate malt for flavor and chem. and indicate specific compounds that drive the most dominant flavors observed in this population of pale malts.

Journal of the American Society of Brewing Chemists published new progress about Alkenes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Li, Jingyao published the artcileCharacterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China, Recommanded Product: 5-Methyl-2-phenylhex-2-enal, the main research area is soy sauce liquid state fermentation fragrant compound China.

The aroma and sensory characteristics of 21 com. high-salt liquid fermentation soy sauces (HLFSS) suitable for different edible methods were investigated by MS-based non-targeted metabolomics workflow using headspace solid-phase microextraction gas chromatog./mass spectrometry (HS-SPME-GC-MS) combined with sensory evaluation. A total of 325 compounds were detected, and 60 were considered aroma-active compounds Light soy sauce (LSS) and premium soy sauce (PSS) for direct dipping contained more alcs. and esters. Aldehydes and furans were more abundant in dark soy sauce (DSS) used for stir-frying and braising. Principal component anal. (PCA) clustered LSS, DSS, and PSS into different quadrants and distinguished HLFSS of north-south origin. In addition, orthogonal partial least squares discriminant anal. (OPLS-DA) confirmed that the difference in volatile compounds of HLFSS in northern and southern China was related to local manufacturers use of the Japanese and Cantonese fermentation processes. Sensory evaluations showed that LSS and PSS had prominent alc. and fruit aromas, while DSS had firmer caramel and malty aromas. Aroma-active compounds influenced regional differences in sensory attributes. The present study results will provide a theor. basis for broadening industrial soy sauce production with different flavors.

LWT–Food Science and Technology published new progress about Alcohols 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, Recommanded Product: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Britto de Andrade, Aurora published the artcileInfluence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing, Related Products of isoquinoline, the main research area is chocolate volatile profile under fermented cocoa mass.

Under-fermented cocoa mass (UCM) presents, as well as the fresh cocoa seed, a high content of phenolics compounds For this reason, a chocolate with UCM added to the fermented cocoa mass (FCM) was developed. The sensory quality of chocolate is broadly determined by the composition of volatile compounds resulted from microbial metabolism during fermentation and Maillard reactions, that occur during drying, roasting, and conching. The aim of this work was to investigate the effect of adding UCM (20%-80%) to the FCM on the sensory characteristics of the chocolates produced and their volatile profiles during the process chain. The UCM and FCM were obtained through fermentation (48 h and 144 h, resp.), drying, roasting, and grinding processes. In general, the chocolate samples with a higher content of UCM presented lower scores for flavor acceptance, due to their higher bitterness and astringency. The great acceptance was observed on samples with 80% and 65% of FCM. A total of 55 different volatile compounds were identified by HS-SPME-GC-MS. The PCA analyses showed that the profile of the volatile compounds in the chocolate samples was influenced by the fermentation process, as well as the chocolate quality (flowery, honey, fruit, roasted, and chocolate flavors).

LWT–Food Science and Technology published new progress about Alcohols 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, Related Products of isoquinoline.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Liu, Haocheng published the artcileA comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures, SDS of cas: 21834-92-4, the main research area is Yingde black tea steeping temperature aromatic characterization.

Black tea, known for its unique aroma, is one of the most popular non-alc. beverages. Because of complex aroma composition, studying black tea aroma has attracted widespread attention. The aim of this study was to evaluate the effect of different steeping temperatures (60°C, 70°C, 80°C, and 95°C) on the aroma composition of Yingde black tea for the first time. A total of 157 volatile compounds were identified by gas chromatog.-mass spectrometry (GC-MS). These compounds can be divided into 11 categories, including alcs., esters, ketones, aldehydes, terpenes and sulfides. The types of different volatile compounds and contents in tea infusion samples show a pos. correlation with steeping temperature A total of 16 main aromatic compounds were identified though the comparison anal. of gas chromatog.-olfactometry (GC-O FD â‰?32) data and odor activity value (OAV value â‰?1), including β-damascone, β-ionone, linalool, Et hexanoate, di-Me sulfide, di-Me trisulfide, nonanal, Me salicylate, 3-hexenyl isovalerate, cedrol, and longifolene. A correlation of characteristic aroma data with descriptive sensory anal. (DSA) data clearly established that different steeping temperatures result in different overall aroma qualities of the black tea, indicating that steeping temperature is a key parameter affecting the aroma composition

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, SDS of cas: 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem