Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds was written by Chen, Lihua;Li, Dongna;Zhu, Chuchu;Ma, Xia;Rong, Yuzhi. And the article was included in European Journal of Lipid Science and Technology in 2021.SDS of cas: 2198-61-0 The following contents are mentioned in the article:
For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold-pressing, hot-pressing, and ultrasound-assisted aqueous enzymic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatog.-mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indexes ranging from 0.142-0.151, 0.366-0.403, and 5.019-5.299, resp. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcs., ketones, pyrazines, and aldehydes are identified. The cold-pressed GSO presents fresh and fruity flavors, while the hot-pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69-079 mg g-1 and 5.17-5.79 mmol kg-1, resp. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochem. properties of the GSO. This study may help promote the development of edible GSO. Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition This work would guide the development of an edible GSO and increase the value of golden melon. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0SDS of cas: 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.SDS of cas: 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics