Characterisation of taste-active compositions, umami attributes and aroma compounds in Chinese shrimp was written by Chen, Lihua;Zeng, Wenhua;Rong, Yuzhi;Lou, Bao. And the article was included in International Journal of Food Science and Technology in 2021.Category: alcohols-buliding-blocks The following contents are mentioned in the article:
Chinese shrimp is one of the most important aquatic resource in China due to its unique flavor and high nutritional value. In this study, the taste-active components including free amino acids (FAAs), 5′-nucleotides, organic acids, inorganic ions, trimethylamine oxide (TMAO) and betaine were analyzed. The synergistic effect between amino acids and 5′-nucleotides was determined by partial least squares (PLS) anal. The taste activity value (TAV) and equivalent umami concentration (EUC) were calculated to analyze the major taste-active components and umami attributes. Then, the aroma compounds were extracted by simultaneous distillation extraction (SDE), head-space solid-phase microextraction (HS-SPME) and supercritical fluid extraction (SFE) methods, resp., and identified by gas chromatog.-mass spectrometry (GC-MS). Arginine (Arg), glycine (Gly), GMP (5′-GMP), inosine-5′-monophosphate (5′-IMP), de-nosine-5′-monophosphate (5′;-AMP), succinic acid, lactic acid and inorganic ions with TAV higher than 1 contributed greatly to the taste. The umami intensity for 100 g of Chinese shrimp was equivalent to 4.58 g monosodium glutamate (MSG), indicating that Chinese shrimp had relatively high umami taste value. Ninety-seven volatile compounds including esters, alcs., acids, aldehydes, ketones, heterocycles, aromatics and alkanes were identified. This research might help consumers to understand the flavor compositions and promote the development of flavor products of Chinese shrimp. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8Category: alcohols-buliding-blocks).
3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Category: alcohols-buliding-blocks
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts