Effect of high hydrostatic pressure on pasting properties, volatile flavor components, and water distribution of cooked black rice was written by Meng, Ling;Zhang, Wencheng;Hui, Ailing;Wu, Zeyu. And the article was included in Journal of Food Processing and Preservation in 2020.Category: alcohols-buliding-blocks The following contents are mentioned in the article:
The effect of high hydrostatic pressure (HHP) on pasting properties, volatile flavor components, and water distribution of cooked black rice (BR) was investigated. BR samples were subjected to HHP treatments at 200, 300, 400, and 500 MPa for 15 min, and then cooked for further evaluation. Results showed that HHP-treated samples exhibited lower viscosity compared to the control group, with the lowest value at 500 MPa. Among 126 flavor compounds identified in cooked BR stored for 7 days, the total contents of three key flavor components (alcs., ketones, and aldehydes) were greatly enhanced, indicating that HHP contributed to the aroma quality of cooked BR. Water characteristics were determined by low-field NMR (LF-NMR), and three water fractions were detected and identified as T21, T22, and T23. The value of T21 gradually decreased with the increase of pressure, suggesting that HHP reduced the retrogradation degree of cooked BR. 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. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Category: alcohols-buliding-blocks
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts