Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was written by Ge, Shuai;Chen, Yuyu;Ding, Shenghua;Zhou, Hui;Jiang, Liwen;Yi, Youjin;Deng, Fangming;Wang, Rongrong. And the article was included in Journal of the Science of Food and Agriculture in 2020.Synthetic Route of C6H12O2 This article mentions the following:
BACKGROUND : Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures RESULTS : A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcs., five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcs. decreased, esters initially increased and then decreased. However, Pr acetate, 2,3-butanediol, 2-acetylfuran, and 2-methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds Aldehydes, alcs., and some other volatile flavor compounds (Me salicylate, Et acetate, 2-methylpyrazine, di-Pr disulfide) decreased with an increase of temperature (60-80鎺矯) at the same moisture content, while high temperature could promote the formation of Et octanoate, Me octanoate, benzaldehyde, furfurol, acetal, 5-methylfurfural, and 2-acetylfuran. Based on principal components anal. and heat map clustering anal., peppers dried at 70 or 80鎺矯 presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60鎺矯 during the HAD process. CONCLUSION : Overall, the flavor quality of peppers dried at 60鎺矯 was better than that of other treatments during the HAD process. HS-GC-IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Synthetic Route of C6H12O2).
Methyl2-methylbutyrate (cas: 868-57-5) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Synthetic Route of C6H12O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics