Liu, Zhenyang published the artcileQuality and volatile compound analysis of shrimp heads during different temperature storage, Application of Methyl octanoate, the main research area is Litopenaeus heads volatile compound temperature storage quality; E-nose; Quality; SPME-GC/MS; Shrimp heads; Volatile compounds.
This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20°C, 4°C, -3°C, and -18°C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing tendency. The radar chart and principal component anal. showed variation changes. Three compounds including 2-decanone, di-Me disulfide and di-Me tetrasulfide, four compounds including 2-pentanone, 3-methyl-1-butanol, 2-methylbutyric acid, and 2,3,5-trimethylpyrazine, and 3-methylbutyraldehyde were the characteristic volatiles for the samples stored at 20°C, 4°C, and -3°C, resp. Twenty-five volatile compounds were key volatile compounds, among which nine were potential classification compounds with high variable importance in projection values. Trimethylamine and 2-nonanol were selected as potential markers of spoilage. The study provides the theor. basis for quality and volatile compound investigations for shrimp heads with further high-quality utilization.
Food Chemistry: X published new progress about Color. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics