Wang, Yuan-Hui published the artcileCharacterization of volatiles and aroma in Chinese steamed bread during elaboration, Product Details of C4H10OS, the main research area is bread volatiles octanol aroma kneading molding steaming China.
Effects of different process steps on volatiles and aroma compounds of “”Jiaozi”” steamed breads (JSBs) fermented by Jiaozi starter were investigated for finding the key process steps related to aroma formation. Thirty aroma-active compounds were identified using Gas chromatog.-mass spectrometry (GC-MS) and GC-olfactometry, which provided green, fatty, mushroom, mossy, fruity, sweaty, floral odors to JSBs. GC-MS anal. showed that the concentration of volatiles in JSB dough increased gradually during first-mixing and primary fermentation; decreased after second-mixing, kneading, molding and secondary fermentation; and increased greatly after steaming. Cluster anal. indicated that the aroma profile of fresh cooked JSBs was different from that of JSB dough. Fermentation is an important stage of aroma formation of JSBs. Furthermore, steaming is also a key process step in the formation of JSBs aroma, which endows JSBs unique aroma characteristic that is different from those produced by fermentation
Journal of Cereal Science published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts