An article Exogenous bacterial composition changes dominate flavor deterioration of dried carrots during storage WOS:000496839500030 published article about NUCLEAR-MAGNETIC-RESONANCE; DAUCUS-CAROTA L.; ANTIOXIDANT ACTIVITY; VOLATILE COMPOUNDS; COLOR CHANGES; LF-NMR; KINETICS; WATER; FERMENTATION; PROFILES in [Pu, Haoliang; Hu, Qiuhui; Wang, Liuqing; Pei, Fei; Yang, Wenjian] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modem Grain Circulat & Saf, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Jiangsu, Peoples R China; [Mariga, Alfred Mugambi] Meru Univ Sci Technol, Sch Agr & Food Sci, POB 972-60400, Meru, Kenya in 2019.0, Cited 39.0. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6. Name: Benzyl Alcohol
Flavor deterioration is a serious problem in dried carrots during storage and is frequently accompanied by water absorption and bacterial growth. To explore the underlying mechanism of flavor deterioration, relationship among water status, exogenous bacterial composition and flavor changes in dried carrots were analyzed at different water activities (a(w), 0.43, 0.67, 0.76 and 0.84). Results suggested that the water molecules mobility significantly increased in the dried carrots at higher a(w) levels (0.67, 0.76 and 0.84), this was attributed to the raised content of bound water, rather than immobilized or free water. Consequently, this accelerated microbial growth and flavor deterioration. At a(w) = 0.84, the characteristic flavor compounds including 2,3-butanediol, pentanoic acid, hexanoic acid, heptanoic acid and nonanoic acid were lost. The disagreeable flavor compounds including terpenes were produced during the storage period. These were the main contributors of flavor deterioration in the dried carrots. Lactic acid bacteria, as the dominant bacteria in dried carrots during storage, were proved to be closely related to the production of o-cymene, beta-pinene and beta-myrcene. Moreover, the emergence of Pediococcus spp. was the major factor leading to the increase of gamma-terpinene in dried carrots.
Name: Benzyl Alcohol. About Benzyl Alcohol, If you have any questions, you can contact Pu, HL; Hu, QH; Wang, LQ; Pei, F; Mariga, AM; Yang, WJ or concate me.
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,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles