On June 30, 2022, Indrati, Niken; Sumpavapol, Punnanee; Samakradhamrongthai, Rajnibhas Sukeaw; Phonsatta, Natthaporn; Poungsombat, Patcha; Khoomrung, Sakda; Panya, Atikorn published an article.Application In Synthesis of 2,3-Dihydroxypropanoic acid The title of the article was Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference. And the article contained the following:
Summary : Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of com. Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatog.-mass quadrupole-time of flight anal. There were 117 volatile and 44 non-volatile compounds annotated in six com. brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds discriminant markers were found by Partial least square discriminant anal. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference. The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Application In Synthesis of 2,3-Dihydroxypropanoic acid
The Article related to sweet pickled mango 1heptanol 1octanol acetoin acetic acid, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Application In Synthesis of 2,3-Dihydroxypropanoic acid
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