Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk was written by Zhang, Yumeng;Yi, Shengnan;Lu, Jing;Pang, Xiaoyang;Xu, Xiaoxi;Lv, Jiaping;Zhang, Shuwen. And the article was included in International Dairy Journal in 2021.Computed Properties of C10H18O2 This article mentions the following:
In this study, the formation of Maillard reaction products and the Maillard reaction sites of milk proteins were studied under different heat treatment conditions. Fifteen samples heated at 75, 90, 105, 120 or 135°C for 5, 15 or 30 s were selected to investigate the effects of different heat treatment conditions on the Maillard reaction products volatile compounds and protein glycation degree. The contents of fluorescence intensity, furosine, lactulose, and 5-hydroxymethylfural were pos. associated with the heat temperature and treatment time. Compared with that of raw milk, the number of glycated proteins increased from 14 to 49 in the milk samples heated at 135°C for 5 s, and the number of binding sites increased from 47 to 166. These results advance current knowledge about the effect of different heat treatments on the degree of the Maillard reaction and the sensory quality and glycation level of milk. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Computed Properties of C10H18O2).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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.Computed Properties of C10H18O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics