Name: Mequinol. Authors Ren, LY; Ma, J; Lv, Y; Tong, QG; Guo, HY in ELSEVIER published article about in [Ren, Liuyang; Ma, Jie; Lv, Ying; Tong, Qigen] Beijing Univ Agr, Beijing Lab Food Qual & Safety, Beijing 102206, Peoples R China; [Ren, Liuyang; Ma, Jie; Lv, Ying; Tong, Qigen] Beijing Univ Agr, Key Lab Agr Prod Detect & Control Spoilage Organi, Beijing 102206, Peoples R China; [Ren, Liuyang; Ma, Jie; Lv, Ying; Tong, Qigen] Beijing Univ Agr, Food Sci & Engn Coll, Beijing 102206, Peoples R China; [Guo, Huiyuan] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China in 2021.0, Cited 34.0. The Name is Mequinol. Through research, I have a further understanding and discovery of 150-76-5
Characterization of volatile off-odor compounds in thermal duck egg gels was investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs) and aroma recombination. The results demonstrated that the off-odor of thermal duck egg mainly came from egg yolk (EY), and content of aldehydes was the highest in EY. Anaerobic treatment in nitrogen contributed to decreased off-odor sensory scores and volatile components of the heated egg gels. Aerobic EY gels (treated in air) were determined to contain eight volatile compounds with OAVs greater than 1, such as hexanal, nonanal, benzaldehyde, (E)-2-octenal, (E)-2-nonenal, (E, E)-2,4-decadienal, 1-octen-3-ol and 2-pentylfuran. However, three key volatile components (nonanal, benzaldehyde and (E)-2-nonenal) with OAVs greater than 1 were found in anaerobic EY gels. Moreover, on the basis of results of recombination and omission experiments, hexanal, (E)-2-octenal, (E, E)2,4-decadienal, 1-octen-3-ol and 2-pentylfuran were identified as key off-odor components in thermal EY gels. Sensory evaluation of the recombination model with five aroma compounds scored 4.38 out of 5 points. The major aroma profile of the off-flavor from egg EY gels included strong fatty, nutty, and mushroom aromas.
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Reference:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles