Impact of Soy-Cow’s mixed milk enzyme modified cheese on bread aroma was written by Ali, Barkat;Khan, Kiran Yasmin;Majeed, Hamid;Jin, Yamei;Xu, Dan;Rao, Zhiming;Xu, Xueming. And the article was included in LWT–Food Science and Technology in 2022.Electric Literature of C11H22O2 The following contents are mentioned in the article:
The effect of spray-dried Soy-Cow’s mixed milk enzyme modified (SC-EM) cheese on wheat dough properties and bread aroma was evaluated at either 0.1, 0.5, 1.0, 1.5 or 2.0% (weight/weight). Significant accumulation of amino acids and peptides of dough were noted as SC-EM cheese levels increased. After baking a total of 118 volatile compounds (VCs) were identified in breads having aldehydes, alcs., esters and acids in major proportions. Higher contents of Maillard product 3-hydroxy-2-butanone, 2-methyl-1-propanol, phenylethyl alc., undecane, L-limonene, 2-pentyl furan and lipid oxidation compounds hexanoic acid Et ester, octanoic acid Et ester, decanoic acid Et ester, butanoic acid, hexanoic acid and octanoic acid were observed Isoamyl alc., lactic acid Et ester, Et sorbate and sorbic acid were the newly identified VCs. These results revealed that SC-EM cheese could be used as improver in dough and contribution to bread aroma. Thus, SC-EM cheese has been proposed to be included in fortified bakery products. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Electric Literature of C11H22O2).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Electric Literature of C11H22O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics