Li, Xinzhi published the artcileEffects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate, Name: Ethyl nonanoate, the main research area is volatile compound unsalted pork hydrolyzate yeast fermentation.
This study investigated the possibility of transforming unsalted pork hydrolyzate into a liquid seasoning by studying volatile compound production through yeast fermentation The yeasts used included a typical soya sauce yeast and three wine yeasts. The yeasts inoculated in the glucose supplementary pork hydrolyzate increased by approx. 2.0 log of CFU mL-1 within 24 h at 30°C without adding salt. Yeast fermentation largely depleted the abundant aldehydes (hexenal) present in unfermented pork hydrolyzate to trace levels with the formation of ethanol, corresponding alcs. and carboxylic acids. The wine yeasts showed higher production of fruity esters such as Et acetate and isoamyl acetate, whereas the soya sauce yeast produced more ketones such as acetone and 2-heptanone. This study revealed a potential method of producing a value-added meat hydrolyzate from pork byproduct.
International Journal of Food Science and Technology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.
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