Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value was written by Zhang, Yu;Liu, Yuping;Yang, Wenxi;Huang, Jia;Liu, Yingqiao;Huang, Mingquan;Sun, Baoguo;Li, Changlin. And the article was included in Journal of Agricultural and Food Chemistry in 2018.HPLC of Formula: 2253-73-8 The following contents are mentioned in the article:
To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation Gas chromatog.-olfactometry (GC-O) and gas chromatog.-mass spectrometry (GC-MS) analyses identified a total of 53 odor-active compounds by comparing the odor characteristics, MS data, and retention indexes with those of reference compounds Twenty-seven odorants were detected in at least five isolates that were extracted and analyzed by the same method, and their flavor dilution (FD) factors, ranging from 1 to 2048, were measured by aroma extract dilution anal. (AEDA). To further determine their contribution to the overall aroma profile of PEY, 22 odorants with FD factors ≥16 and GC-MS responses were quantitated, and their odor activity values (OAVs) were calculated According to the OAV results, 19 odorants with OAVs ≥ 1 are the potent odorants that greatly contribute to the characteristic aroma of PEY. Nine compounds were identified for the first time: (E,Z)-2,6-nonadienal, (E)-2-nonenal, 2-methylbutanal, di-Me disulfide, trimethylamine, methional, di-Me trisulfide, diisopropyl disulfide, and di-Et disulfide. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8HPLC of Formula: 2253-73-8).
Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. HPLC of Formula: 2253-73-8
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics