Name: 2,2-Methylenebis(6-tert-butyl-p-cresol)《Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the structure and flavor of wheat noodles》 was published in 2022. The authors were Ge, Zhenzhen;Wang, Weijing;Xu, Mingyue;Gao, Shanshan;Zhao, Yuxiang;Wei, Xiaopeng;Zhao, Guangyuan;Zong, Wei, and the article was included in《Journal of the Science of Food and Agriculture》. The author mentioned the following in the article:
Although traditional fermented noodles possess high eating quality, it is difficult to realize large-scale industrialization as a result of the complexity of spontaneous fermentation In present study, com. Lactobacillus plantarum and Saccharomyces cerevisiae were applied in the preparation of fermented noodles. The changes in the structural characteristics and aroma components of noodles after fermentation were investigated via SEM (SEM), Fourier transform IR spectroscopy (FTIR), low-field magenetic resonance imaging, electronic nose, and simultaneous distillation and extraction/gas chromatog.-mass spectrometry (GC-MS) anal. SEM images revealed that co-fermentation of the L. plantarum and S. cerevisiae for 10-40 min enhanced the continuity of the gluten network and promoted the formation of pores. FTIR spectra anal. showed that the co-fermentation increased significantly (P < 0.05) the proportion of α-helixes of noodles gluten protein, enhancing the orderliness of the mol. structure of protein. After fermentation for 10-40 min, the signal d. of hydrogen protons increased from the surface to the core, indicating that the water in the noodles migrated inward during a short fermentation process. The results of multivariate statistical anal. demonstrated that the main aroma differences between unfermented and fermented noodles were mainly in hydrocarbons, aromatic compounds and inorganic sulfides. GC-MS anal. indicated that the main volatile compounds detected were 2, 4-di-tert-butylphenol, bis (2-ethylhexyl) adipate, Bu acetate, di-Bu phthalate, dioctyl terephthalate, bis (2-ethylhexyl) phthalate, pentanol and 2-pentylfuran, etc. Co-fermentation with L. plantarum and S. cerevisiae improved the structure of gluten network and imparted more desirable volatile components to wheat noodles. 2022 Society of Chem. Industry. The experimental procedure involved many compounds, such as 2,2-Methylenebis(6-tert-butyl-p-cresol) (cas: 119-47-1) .
Name: 2,2-Methylenebis(6-tert-butyl-p-cresol)2,2′-Methylenebis(4-methyl-6-tert-butylphenol)(CAS: 119-47-1) is a natural product found in Streptomyces and Aspergillus fumigatus .
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