Chen, Xiaoai; Chen, Haiqiang; Xiao, Jie; Liu, Jingyi; Tang, Niang; Zhou, Aimei published the artcile< Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS>, Application of C19H34O2, the main research area is Citrus volatile flavor pickling E nose; E-nose; Finger citron; HS-GC-IMS; HS-SPME-GC-MS; Pickling process; Volatile flavour.
In this study, the variations of volatile flavor components in the pickling process of finger citron were investigated by electronic nose (E-nose), headspace solid phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS). Linalool, limonene, (E)-3,7-dimethyl-1,3,6-octatriene, myrcene, 3-carene, β-pinene, α-pinene, terpinolene, 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene, α-terpinene, (S)-β-bisabolene, 1-isopropyl-2-methylbenzene and 1-methyl-4-(1-methylethenyl)-benzene were the stable substances at relatively high contents in finger citron at different pickling process. Salting and drying steps in the pickling process exerted greatest influence on the volatile components of finger citron. Salting promoted the generation of aldehydes, esters and acids, but led to the disappearance of alcs., while drying promoted the generation of alcs., phenols, aldehydes and acids at the expense of reduction in terpenoids. Our study revealed that the characteristic volatile compounds of finger citron pickled products was mainly formed by the biol. reactions in the salting stage and thermal chem. transformations in the drying stage. This study also validated the suitability of E-nose combined with HS-SPME-GC-MS and HS-GC-IMS in tracking the changes of volatile components in finger citron during the pickling process.
Food Research International published new progress about Citron. 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Application of C19H34O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics