Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree was written by Teribia, Natalia;Buve, Carolien;Bonerz, Daniel;Aschoff, Julian;Hendrickx, Marc;Loey, Ann Van. And the article was included in LWT–Food Science and Technology in 2021.Application of 2198-61-0 The following contents are mentioned in the article:
An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95°C/1 min) and accelerated storage (14 d at 35°C). The PLS-DA results showed that the volatile fraction varied markedly among the cultivars in fresh purees; with Honeoye and Sengana exhibiting the most distinctive profiles with more than 8 discriminative markers. However, the differences among the five cultivars remained similar upon pasteurization and storage. Pasteurization generally resulted in changes on the volatile fraction, that could be cultivar dependent, and decrease in glucose and fructose. The contents of hexanal, alcs. and some esters decreased whereas acetate esters increased. During storage, losses of esters, alc. terpenes, hexanal and the formation of off-flavors (e.g. di-Me sulfide, α-terpineol and hydrocarbons) occurred for all cultivars, whereas sugar contents remained constant Food manufactures should pay attention to an adequate raw material selection as the strawberry cultivar strongly influences the volatile fraction and taste of the resulting puree after pasteurization and during storage. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application of 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Application of 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics