Nedele, Ann-Kathrin published the artcileReduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products, Synthetic Route of 140-11-4, the main research area is Lycoperdon soy protein odor phenyl acetic acid heptanal fermentation; (E)-2-nonenal (PubChem CID: 5283335); (E,E)-2,4-decadienal (PubChem CID: 5283349); Basidiomycetes; Fermentation; Gas chromatography–mass spectrometry-olfactometry (GC-MS-O); Green aldehydes; Hexanal (PubChem CID: 6184); Hexanoic acid (PubChem CID: 8892); Hexanol (PubChem CID: 8103); Off-flavor reduction; Soy products.
Soy products are rejected by Western consumers because of their green and beany off-aroma. The off-aroma profiles of typical soy products (soy drink and soy protein isolate) were analyzed and forty-five regions imparting green and beany odor impressions were perceived after application of direct immersion-stir bar sorptive extraction coupled with gas chromatog.-mass spectrometry-olfactometry. After a fermentation of 28 h with Lycoperdon pyriforme the intensity of the off-aroma was reduced. Accordingly, thirteen and fourteen of the thirty-five quantified compounds were significantly decreased after fermentation of soy drink and soy protein isolate, resp. The major off-aroma contributors, aldehydes, were reduced during fermentation and their degradation products were analyzed. The following bio-pathways were suggested (i) saturated aldehydes were reduced to the corresponding alcs. with increased odor threshold, leading to less intense sensorial perception, and (ii) di-unsaturated aldehydes did not form any odor-active substance in the volatile spectrum. Both of the phenomena explained the decreased sensorial perception of the off-aroma.
Food Research International published new progress about Fermentation. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics