Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat was written by Guo, Liping;Yu, Bing;Wang, Shuling;Zhu, Yinglian;Li, Peng;Wang, Baowei;Huang, Ming;Sun, Jingxin. And the article was included in International Journal of Food Science and Technology in 2019.SDS of cas: 106-21-8 The following contents are mentioned in the article:
Summary : In this study, the influence of ripening with Penicillium roqueforti on texture, microstructure, protein structure, water mobility and volatile flavor compounds of chicken breast meat was investigated. SEM (SEM) and transmission electron microscope (TEM) images showed that the granule formed and chicken myofibril fractured after ripening. Reduction in α-helix and increases in β-sheet structure content accompanied by decrease in hardness and springiness and increase in gumminess were found in ripened chicken breast meat. Low field NMR (LF-NMR) revealed that increasing intra-myofibrillar water and decreasing extra-myofibrillar water resulted in the higher water-holding capacity after ripening with P. roqueforti. In addition, chicken breast meat ripened with P. roqueforti contained more volatile flavor compounds, in particular aldehydes. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8SDS of cas: 106-21-8).
3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. Under carefully controlled conditions, simple alcohols can undergo intermolecular dehydration to give ethers. This reaction is effective only with methanol, ethanol, and other simple primary alcohols.SDS of cas: 106-21-8
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts