Riley, Samuel published the artcileVolatile profiles of commercial vetch prepared via different processing methods, Synthetic Route of 41114-00-5, the main research area is Vicia volatile drought tolerance dietary protein; Aroma; Fermentation; Natto; Rhizopus; Tempeh; Vetch; Vicia sativa; Vicia villosa.
Vicia sativa (Common Vetch) is currently an underutilized leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatog.-mass spectrometry (SPME GC-MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation 2-pentyl furan, benzyl alc., benzaldehyde, 1-octen-3-ol and 1-hexanol were found to be characteristic aroma compounds of V. sativa. Anal. of a V. sativa landrace demonstrated significant intraspecies variation in volatile abundance, three-fold that of com. varieties. Both natto and tempeh fermentation produced significant quantities of alcs., esters, and carboxylic acids with specifically natto generating significant pyrazines. Concentrations of 1-octen-3-ol significantly decreased after tempeh fermentation indicating its potential to reduce documented off flavor generating volatiles within V. sativa.
Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Synthetic Route of 41114-00-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics