Chen, Yuyu published the artcileChanges in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry, Synthetic Route of 111-11-5, the main research area is volatile compound fermented minced pepper natural fermentation; fermentation process; fermented minced pepper; headspace–gas chromatography–ion mobility spectrometry; volatile compounds.
Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcs., four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcs. obviously decreased with the increase in fermentation time, including isoamyl hexanoate, Me octanoate, gamma-butyrolactone, phenylacetaldehyde, methional, and E-2-hexenol. Only a few volatile compounds increased, especially for 2-methylbutanoic acid, 2-methylpropionic acid, linalool, ethanol, and Et acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0 days; 6 day; and 12, 18, and 24 days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component anal. and heat map.
Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols Role: BCP (Biochemical Process), FFD (Food or Feed Use), BIOL (Biological Study), PROC (Process), USES (Uses). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics