New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways was written by Lu, Kuan;Liu, Lin;Zi, Jiwei;Song, Lin;Xie, Wancui. And the article was included in LWT–Food Science and Technology in 2022.Application In Synthesis of (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate This article mentions the following:
Traditional Chinese fermented shrimp paste is popular with consumers for its unique seafood flavor and fermented aroma. However, different heating methods exerted various flavors, which directly affect consumer choice and the industrialization of shrimp paste. In this study, the effect of four heating methods (steaming, frying, microwaving, and IR) on volatile components of shrimp paste were compared by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS), gas chromatog.-ion mobility spectrometry (GC-IMS) and chemometrics. Results showed that 96 volatile components were identified; The volatile components such as pentanal, Et acetate, di-Me disulfide, and propanal were the characteristic volatile components that could be distinguished between different heating methods. The concentration of phenols and alcs. decreased, and the concentration of ketones and aldehydes increased after heating. The effect of microwave heating on volatile components is closer to that of steaming and frying, while IR heating had the most significant impact on volatile components of shrimp paste. In addition, steaming, frying, microwaving, and IR heating improve the aroma quality of shrimp paste by promoting fat oxidation, protein degradation, the Strecker pathway, and the escape of sulfur-containing compounds Therefore, our results can provide theor. support for improving shrimp paste quality and consumer choice. In the experiment, the researchers used many compounds, for example, (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3Application In Synthesis of (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate).
(E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Application In Synthesis of (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics