In 2019.0 J FOOD SCI TECH MYS published article about THEOBROMA-CACAO L.; NUTRITIONAL COMPOSITION; SENSORY PROFILE; BEANS; AROMA; CULTIVARS; DATABASE; IMPACT; FOOD in [Bastos, Valdeci S.; Uekane, Thais M.; de Rezende, Claudia M.; Flosi Paschoalin, Vania M.; Del Aguila, Eduardo M.] Inst Quim, Ave Athos da Silveira Ramos,149,Cidade Univ, BR-21941909 Rio De Janeiro, RJ, Brazil; [Bastos, Valdeci S.] Inst Fed Educ Ciencia & Tecnol IFS, Parque Exposicoes Joao de Oliveira Dantas, BR-49680000 Nossa Senhora Da Gloria, SE, Brazil; [Bello, Neyde A.] CEPLAC, Km 22,Rodovia Ilheus Itabuna S-N, BR-45660000 Ilheus, BA, Brazil in 2019.0, Cited 35.0. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6. Quality Control of Benzyl Alcohol
The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC-MS and classified as terpenes, alcohols, esters, ketones and aldehydes, among others. The relative amount of these compounds and their evolution until the end of the fermentation process were assessed in both fresh and fermented grains/pulp masses. -myrcene and -cis-ocimene, among terpenes, were detected in high amounts and are associated to a fine chocolate aroma. The sensory evaluation of chocolates manufactured from the fermented cocoa was performed by trained panelists, which defined 15 sensory descriptors. Chocolates from the TSH565 cultivar were characterized by a rich, fruity, intense cocoa flavor and bitterness, which are valuable sensorial and commercial attributes.
Quality Control of Benzyl Alcohol. About Benzyl Alcohol, If you have any questions, you can contact Bastos, VS; Uekane, TM; Bello, NA; de Rezende, CM; Paschoalin, VMF; Del Aguila, EM or concate me.
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