In 2021 FOOD CHEM published article about VOLATILE COMPONENTS; LIPID OXIDATION; FOXTAIL MILLET; ANTIOXIDANT; COOKING; EXTRACT; QUALITY; ODOR; RAW in [Bi, Shuang; Wang, Aojidong; Lao, Fei; Shen, Qun; Liao, Xiaojun; Wu, Jihong] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China; [Bi, Shuang; Wang, Aojidong; Lao, Fei; Shen, Qun; Liao, Xiaojun; Wu, Jihong] Natl Engn Res Ctr Fruit & Vegetable Proc, Beijing 100083, Peoples R China; [Bi, Shuang; Wang, Aojidong; Lao, Fei; Shen, Qun; Liao, Xiaojun; Wu, Jihong] Minist Agr, Key Lab Fruit & Vegetable Proc, Beijing 100083, Peoples R China; [Zhang, Pangzhen] Univ Melbourne, Fac Vet & Agr Sci, Sch Agr & Food, Parkville, Vic 3010, Australia in 2021, Cited 38. The Name is Mequinol. Through research, I have a further understanding and discovery of 150-76-5. Recommanded Product: 150-76-5
Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from green and grassy to roasted and nutty in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the caramel-like aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.
About Mequinol, If you have any questions, you can contact Bi, S; Wang, AJD; Lao, F; Shen, Q; Liao, XJ; Zhang, PZ; Wu, JH or concate me.. Recommanded Product: 150-76-5
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