Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread was written by Guo, Xin;Shi, Longkai;Yang, Shuai;Yang, Roujia;Dai, Xinyue;Zhang, Tao;Liu, Ruijie;Chang, Ming;Jin, Qingzhe;Wang, Xingguo. And the article was included in Food & Function in 2019.SDS of cas: 659-70-1 This article mentions the following:
The use of natural products as food supplements has received increasing attention in recent years. Sea-buckthorn pulp and flaxseed residues are rich in phenolic fractions and aroma substances, thereby offering high antioxidant and antimicrobial activity. However, large quantities of these residues usually remain unused. Therefore, this study confirmed the chem. composition and antioxidant and antimicrobial capacity of these materials, and evaluated their effect on the quality, characteristics and shelf life of bread. Both residues were rich in crude fiber, while sea-buckthorn had a much higher content of polyphenols compared with flaxseed. The addition of these two residues changed the characteristics and nutritional value of the bread, including the sp. volume, color, texture, and antioxidant capacity. Supplementation with these two residues also gave the breads new aromas. The shelf life of the breads was increased by different levels of addition compared with the control group. For sensory evaluation, bread with a suitable content of residues was favored by consumers. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1SDS of cas: 659-70-1).
Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.SDS of cas: 659-70-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics