Sireyil, Gulnazar published the artcileEffects of onion paste on flavor of a different kind of bread (naan) analyzed with E-Nose and GC-IMS, Safety of Benzyl acetate, the main research area is onion paste flavor bread ENose GCIMS.
In this study, electronic nose (E-Nose) and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of naan (a different kind of bread with a round/circle shape, and naan is largely taken as favorite food in Xinjiang Uyghur Autonomous Region, China). The results showed that the E-Nose anal. could distinguish six kinds of naan flavor generated due to different amounts of onion paste. A total of 24 known volatile components were detected by GC-IMS, including alkanes, alkenes, phenols, esters, ketones, aldehydes, heterocycles, etc. Cluster anal. and principal component anal. (PCA) showed that six kinds of naan with different amounts of onion paste could be distinguished by flavor compounds The reliable results derived by GC-IMS, PCA, and linear discriminant anal. in this study can provide precise theor. guidance for revealing the formation of the flavor of similar bread products like naan. Novelty impact statement : Electronic nose and gas chromatog.-ion mobility spectrometry (GC-IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of round/circle bread (naan). Electronic nose and GC-IMS anal. showed that different flavors and 24 known volatile components were generated due to different amounts of onion paste.
Journal of Food Processing and Preservation published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics