GC-MS analyses of volatile compounds of steamed breads fermented by Chinese traditional starter “Jiaozi” from different regions was written by Wang, Yuan-Hui;Zhao, Jing-Wen;Xu, Fei;Zhang, Qi-Dong;Ai, Zhi-Lu;Li, Bo-Yu. And the article was included in Journal of Food Processing and Preservation in 2021.SDS of cas: 695-06-7 This article mentions the following:
The volatile compounds of Jiaozi-steamed breads (JSBs) fermented by Jiaozi starters from eight regions in China were extracted using simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction and determined using gas chromatog.-mass spectrometry (GC-MS). 1-Hexanol, 3-methyl-1-butanol, phenylethyl alc., benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid were the main volatiles of JSBs. Principal component anal. exhibited that the volatiles of JSBs from Nanyang City, Xi’an City, and Zhumadian City was neg. correlated to that of other five JSB samples. Cluster anal. demonstrated that the volatile characteristics of JSBs from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City belonged to a category, and the JSBs of Nanyang City, Xi’an City, and Zhumadian City were different from other five JSBs. It demonstrated that the volatile components of steamed breads in North China and South China were different. From this study, it can be seen that simultaneous distillation and extraction (SDE) can completely extract volatile compositions of steamed breads fermented by Chinese traditional starter “Jiaozi” SDE/GC-MS was suitable for the anal. of JSBs volatile composition The relative contents of 1-hexanol, 3-methyl-1-butanol, phenylethyl alc., benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid in JSBs were at high level, and their contents could be used as a marker to identify JSBs. The volatile compositions of JSBs made of Jiaozi starters from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City were similar. However, JSBs of Nanyang City, Xi’an City, and Zhumadian City were different from other five JSBs. The volatile components of steamed breads in North China and South China were different, which reflected the difference in dietary habit in the southern and northern areas of China. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7SDS of cas: 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. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.SDS of cas: 695-06-7
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics