Probiotic ice cream with Malus floribunda fruit sauce: Quality properties, mineral, and volatile composition was written by Arslaner, Ayla;Salik, Mehmet Ali. And the article was included in Journal of Food Processing and Preservation in 2022.COA of Formula: C12H20O2 This article mentions the following:
This study investigated the effect of Malus floribunda fruit sauce (MFS) on the quality properties, minerals, volatiles, and viability of Lactobacillus acidophilus La-5 in probiotic ice creams. The MFS increased the dry matter, acidity, total sugar, invert sugar, and calories while decreasing fat, protein, ash, sucrose contents, viscosity, overrun, first dripping, complete melting time, and the pH of samples. The heavy metal contents were within safe limits. The MFS increased the perception of a fruity taste/aroma due to the increase in the terpenes and terpenoids, which reflected pos. on the sensory scores. The highest taste and odor score (4.72) was seen in the MFIC sample. L. acidophilus La-5 counts (7.49 log cfu/g) and the survival rate (100.69%) of MFIC were significantly higher at the end of storage. Consequently, MFS may be used as a source of flavoring agents in ice cream and MFIC is a satisfactory vehicle for L. acidophilus La-5. Novelty impact statement : There is no study in the scientific literature on the use of Malus floribunda fruit sauce (MFS) as a potential functional ingredient in probiotic ice cream production MFS supplementation caused a significant change of volatile compounds in ice cream samples, which reflected pos. on the sensory scores. MFS enhanced survival rates of Lactobacillus acidophilus La-5 in ice creams during the 60 days of storage. In the experiment, the researchers used many compounds, for example, (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3COA of Formula: C12H20O2).
(E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.COA of Formula: C12H20O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics