Chen, Jia-Nan published the artcileCharacterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry, Synthetic Route of 106-32-1, the main research area is Dongli aroma active compound GCMS olfactometry quant analysis; Aroma; Dongli; GC-MS/MS; GC-O; O2PLS.
Dongli, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in Dongli using quant. descriptive anal. (QDA), gas chromatog.-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatog.-olfactometry (GC-O). QDA indicated that Dongli of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) anal., GC-O anal., detection frequency anal. (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing ”anise, green” aromas were the key aromatic VOCs of fresh pears, while Et butanoate, Bu acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing ”sweet, fruity, green” aromas were the key aromatic VOCs of Dongli. The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products.
Journal of Food Science and Technology (New Delhi, India) published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.
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