Xia, Qiang; Feng, Tao; Lou, Xiaowei; Wang, Ying; Sun, Yangying; Pan, Daodong; Cao, Jinxuan published an article in 2020, the title of the article was Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse-cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes.HPLC of Formula: 123-25-1 And the article contains the following content:
Summary : As a decisive attribute, flavor could be influenced by HP treatments through multiple phys. and chem. pathways within the high pressure (HP)-assisted meat curing process. This investigation aimed to identify the major pathway influencing volatile flavor patterns of two representative vinasse-cured duck (VCD) products with HP treatments (150-300 MPa/15 min), including wet and dry types, by employing headspace fingerprinting as an untargeted approach. Results suggested that HP treatments greatly lowered moisture contents and increased Warner-Bratzler shear force and thiobarbituric acid reactive substances of the cured samples. According to multivariate models, the volatile flavor patterns of the HP-processed VCD could be clearly separated from the unprocessed samples, but the VCD pressurised at different intensities represented similar volatile fingerprinting, which was validated by e-nose anal. The discriminant anal. (OPLS-DA) model outlined vinasse-derived ethanol, acetic acid, 3-methyl-1-butanol, 2-methyl-1-butanol, phenethyl alc. and 2-methyl-3-octanone as the major discriminant aromas across the unpressurised and pressurised samples. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).HPLC of Formula: 123-25-1
The Article related to meat product headspace fingerprinting volatile high pressure processing sensory, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.HPLC of Formula: 123-25-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics