Zhao, Huiyan published the artcileIdentification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia), COA of Formula: C9H18O2, the main research area is Morinda fruit hexanoic octanoic acid methyl ester odorant.
In this study, the volatile changes of noni fruit in various ripening stages were analyzed using gas chromatog.-mass spectrometry. Eleven of the 35 identified volatiles were found odor-active through gas chromatog.-olfactometry. Based on the aroma extract dilution anal., hexanoic acid, octanoic acid and their Me esters were considered as the key odorants for the smell of noni fruit. Anal. also indicated that the sensory perception of the rancid smell was resulted from the antagonistic effects of the key acid and Me ester odorants. This study may facilitate the improvement of the acceptability of noni processed foods in the future.
International Journal of Food Science and Technology published new progress about Cheese. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics