Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai was written by Zou, Yuke;Zhong, Yixin;Huang, Lihui;Xu, Wei;Wu, Yanping;Gao, Jia;Zhong, Kai;Gao, Hong. And the article was included in LWT–Food Science and Technology in 2022.Computed Properties of C10H18O2 This article mentions the following:
Yibin Yacai is one of the most popular pickled vegetables in Sichuan made from special local stem mustard via spontaneous fermentation The final quality of the Yibin Yacai product depends on every manufacturing process that affects the microbial communities during fermentation In this study, the effects of brown sugar addition and fermentation time on physicochem. quality, flavor, and microbial communities of Yibin Yacai under five different fermentation conditions were investigated. The brown sugar addition can effectively increase the activities of microorganisms such as Lactobacillus and Debaryomyces, resulting in an increase in lactic acid content, sweet amino acids and umami amino acids. Furthermore, fermentation time plays a critical role in determining their physicochem. quality and flavor. The Yibin Yacai samples fermented for 5 years present the highest content of reducing sugar, amino acid nitrogen, esters, aldehydes, and olefins, while having the lowest salinity. These results indicate that the brown sugar addition and fermentation time could significantly influence the physicochem. and flavor qualities of the Yibin Yacai by tuning microbial communities during fermentation These findings reveal the importance of controlling manufacturing processes for traditionally fermented Yibin Yacai and provide a new perspective on the technol. innovation of fermented Yibin Yacai. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Computed Properties of C10H18O2).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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, including apples, durians, pears, bananas, pineapples, and strawberries. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Computed Properties of C10H18O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics