Zhu, LL; Yang, F; Gao, P; Yu, DW; Yu, PP; Jiang, QX; Xu, YS; Xia, WS in [Zhu, Lulu; Yang, Fang; Gao, Pei; Yu, Dawei; Yu, Peipei; Jiang, Qixing; Xu, Yanshun; Xia, Wenshui] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China published Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking in 2019.0, Cited 34.0. Formula: C7H8O. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6.
Sturgeon (Acipenser sinensis) meat has not been fully utilised due to quality defects which were raised by Chinese sturgeon processing industry. This study was aimed to develop a high-quality sturgeon meat product and the effect of fermentation on qualities was studied. Results showed that fermentation with Saccharomyces cerevisiae could enhance ‘mushroom’, ‘fruity’ and ‘chocolate’ flavour by 1-octen-3-ol, ethyl acetate and 3-methyl-butanal; and enrich flavour through mild lipid oxidation and hydrolysis. In addition, fermentation could give an attractive colour with higher a*, b* and L* value. Texture properties were also improved with higher hardness, springiness, gumminess and chewiness. Higher free amino acids, TCA-soluble peptides and taste score in fermented sturgeon meat indicated better flavour and taste. The organoleptic evaluation suggested an overall satisfactory of wine-aroma sturgeon meat by fermentation with S. cerevisiae.
About Benzyl Alcohol, If you have any questions, you can contact Zhu, LL; Yang, F; Gao, P; Yu, DW; Yu, PP; Jiang, QX; Xu, YS; Xia, WS or concate me.. Formula: C7H8O
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