Miao, Yue; Zou, Qingfei; Wang, Qiuping; Gong, Jiashun; Tan, Chao; Peng, Chunxiu; Zhao, Chunyan; Li, Zelin published the artcile< Evaluation of the physiochemical and metabolite of different region coffee beans by using UHPLC-QE-MS untargeted-metabonomics approaches>, Application of C19H34O2, the main research area is coffee bean physiochem metabolite UHPLCQEMS untargeted metabonomics.
Coffee is one of the most important agricultural commodities and has the unique organoleptic characteristics such as strong but not bitter taste, fragrant, oily, and fruity. In this study, an untargeted metabolomics approach based on UHPLC-QE-MS was used to investigate the differences in terms of components of precursor metabolites in coffee beans from 18 producing regions worldwide. Fingerprint anal., principal component anal. and hierarchical clustering anal. revealed a neat separation among coffee beans. Compounds with high relevance to variance in the projection values in supervised multivariate anal. were selected as important metabolites for the discrimination of coffee samples. In total, 10 different families of compounds were considered as potential markers of the coffee beans: 3-hydroxycoumarin, 4,5-di-O-caffeoylquinic, cryptochlorogenic acid, palmitic amide, linoleamide, arachidic acid, petroselinic acid, trehalose, L-glutamic acid, L-malic acid. The findings presented herein serve as a suitable framework for the design of novel discrimination strategies in food origin tracing.
Food Bioscience published new progress about Bitterness. 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Application of C19H34O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics