In 2019.0 EUR FOOD RES TECHNOL published article about LACTIC-ACID BACTERIA; KEY AROMA COMPOUNDS; THEOBROMA-CACAO L.; ACETIC-ACID; SP-NOV.; CHOCOLATE; IDENTIFICATION; PROCYANIDINS; STRAINS; CULTURE in [Lee, Andrew H.; Neilson, Andrew P.; O’Keefe, Sean F.; Huang, Haibo; Ponder, Monica; Chu, Hyun Sik S.; Jin, Qing; Stewart, Amanda C.] Virginia Polytech Inst & State Univ, Dept Food Sci & Technol, 1230 Washington St, Blacksburg, VA 24061 USA; [Ogejo, Jactone Arogo] Virginia Polytech Inst & State Univ, Dept Biol Syst Engn, 1230 Washington St, Blacksburg, VA 24061 USA; [Pilot, Guillaume] Virginia Polytech Inst & State Univ, Dept Plant Pathol Physiol & Weed Sci, 1230 Washington St, Blacksburg, VA 24061 USA in 2019.0, Cited 38.0. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6. HPLC of Formula: C7H8O
Cocoa fermentation is an essential step for chocolate production whereby flavor potential is generated and bitterness and astringency are moderated. To facilitate fermentation research in laboratories geographically distant from cocoa-growing regions, and to simplify and control the fermentation system, a laboratory fermentation model system was developed. The model system consisted of dried unfermented beans, artificial pulp medium, and laboratory incubator to control temperature and aeration. The model system developed in this study showed a succession of key microorganisms including Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, and Acetobacter tropicalis. The pH of cocoa beans decreased to an acceptable final pH (4.8). Sugars were well consumed and acetic acid and ethanol were produced during fermentation. Desirable volatile compounds including phenylethyl alcohol, acetoin, 2-phenylethyl acetate, and 3-methylbutyl acetate increased in the cocoa beans during fermentation. In addition, the concentration of polyphenols decreased with fermentation. These results lead to the conclusion that the model system developed in this study was able to simulate the microbial and chemical changes occurring in in situ cocoa fermentation. This laboratory-scale model system will enable systematic examination of the effects of process parameters on fermented bean quality.
HPLC of Formula: C7H8O. Bye, fridends, I hope you can learn more about C7H8O, If you have any questions, you can browse other blog as well. See you lster.
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