Recommanded Product: 4-Methoxybenzaldehyde. Recently I am researching about SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS; HS-SPME; MEAT FLAVOR; FRESH; RAW; MULTIVARIATE; OXIDATION; PORK, Saw an article supported by the Key R&D Program of Ningxia Hui Autonomous Region [2017BY068]. Published in WILEY in HOBOKEN ,Authors: Sun, YW; Zhang, Y; Song, HL. The CAS is 123-11-5. Through research, I have a further understanding and discovery of 4-Methoxybenzaldehyde
The aroma components of cooked beef meatball stored for different times (0, 30, 60, and 90 days) were analyzed by solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Sensory evaluation, odor activity value (OAV), and aroma dilution analysis were used to analyze the variation of volatile flavor substances. A total of 80 volatile compounds was identified in cooked beef balls during storage by SPME, 32 of which were aroma-active; while 42 were identified by SAFE, 15 were aroma-active. Only when the two extraction methods are combined a comprehensive analysis be conducted. The sensory evaluation results show that the overall aroma profile began to weaken and the overall acceptability gradually decreased during storage. It was found that hexanal, 1-octene-3-ol, linalool, 2-ethyl hexyl acetate, diallyl disulfide, eugenol, alpha-pinene, and anisole were the key aroma components of cooked beef meatballs during storage. Practical applications Beef meatball is a spherical food made by adding various spices and ingredients to minced beef together. It is rich in flavor, red in color, and tender in taste, but the study on the volatile compounds of beef meatball aroma is less. By comprehensive flavor analysis of gas chromatography-olfactometry-mass spectrometry (GC-O-MS) with sensory evaluation, it was found that hexanal, 1-octene-3-ol, linalool, 2-ethyl hexyl acetate, diallyl disulfide, eugenol, alpha-pinene, and anisole were the key aroma components of cooked beef meatballs during storage. And during the storage of cooked beef ball, its overall aroma began to weaken and the overall acceptability gradually decreased. So by adding natural antioxidant substances and shortening the storage period, the flavor quality of cooked beef ball could be controlled and improved.
Welcome to talk about 123-11-5, If you have any questions, you can contact Sun, YW; Zhang, Y; Song, HL or send Email.. Recommanded Product: 4-Methoxybenzaldehyde
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