Fang, X. published the artcileCharacteristics of volatile flavor components in traditional fermented yak milk produced in different ecoregions of the Qinghai-Tibetan plateau, Category: alcohols-buliding-blocks, the main research area is traditional fermented yak milk volatile flavor component; Qinghai-Tibetan plateau; traditional fermented yak milk; volatile flavor component; yak.
The volatile flavor substances in traditional fermented yak milk samples collected from 5 ecoregions (A: coniferous forests and grasslands of the Qilian Qingdong Mountains; B: alpine grasslands surrounding the lakes in the Qiangtang Plateau; C: alpine shrubs and meadows of the Guoluo-Nagqu Highlands; D: coniferous forests along the alpine valley in East Tibet; E: shrubs and grasslands along the alpine valley in South Tibet) of the Qinghai-Tibetan plateau were comparatively analyzed. The relative percentage composition of volatile flavor substances varied among the different ecoregions. In samples collected from region E, more than 50% of the volatile flavor compounds were esters comprising mainly Bu acetate, Bu butyrate, and Et octanoate, and a considerable proportion of acetoin was found in samples from regions B and E. Greater proportions of 2-heptanone and 2-nonanone were observed in samples collected from regions A, C, and D compared with regions B and E.
Journal of Dairy Science published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Category: alcohols-buliding-blocks.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts