Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS was written by Gao, Chen;Li, Yan;Pan, Qifeng;Fan, Mingcong;Wang, Li;Qian, Haifeng. And the article was included in Journal of Cereal Science in 2021.HPLC of Formula: 695-06-7 This article mentions the following:
Rice bran is one of the most valuable nutritional byproducts of rice milling. It is known to have an unacceptable flavor to consumers, so the development of reliable anal. methods to determine its unpleasant volatile compounds should be developed. Comparative volatile profiling of rice bran at different times of accelerated storage was performed using solid-phase microextraction (SPME) coupled to GC/MS, and the impact of stabilizing methods on the odor of rice bran was evaluated using E-nose, GC/MS and gas chromatog.-olfactometry (GC-O) analyses. Sixty-five volatile compounds were identified and classified into six groups. Among them, the relative concentration of aldehydes increased with storage time, and hexanal was the compound with the highest content. Similar behavior was exhibited by ketones and alcs., which were connected with early oxidation of rice bran. The main characteristic odor compounds of rice bran were vanillin, 2-methoxy-4-vinylphenol and 5-amino-2-methoxyphenol regarding ferulic acid. Through PCA, the volatile compounds of six kinds of rice bran were distinguished. The GC-O experiment verified that the processed products changed from the original grassy, oily flavor to vanilla, cheese, and caramel flavors. These results comprehensively elucidate the flavor characteristics of rice bran and provide important theor. support for the development of rice bran products. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7HPLC of Formula: 695-06-7).
5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.HPLC of Formula: 695-06-7
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics