Li, Xuejie published the artcileEffects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is tomato paste breaking method flavor pectin volatile compound interaction.
Breaking methods have been shown to affect the sensory attributes of tomato paste, including volatile compounds and pectin content. This study aimed to explore the roles of interactions between pectin and aroma active compounds in the flavor release of tomato paste. Based on our results, phenethyl alc. (PA) was one of the representative aroma active compounds and showed highly neg. correlation with pectin content in tomato paste. According to UV-visible, fluorescence emission spectra and DLS anal., PA could interact with pectin through hydrophobic and electrostatic interactions. The IGM anal. showed that van der Waals forces played a dominant role in the formation of PA-pectin complexes, which was further confirmed by 1H NMR spectra and MD simulation. Overall, the non-covalent interaction of volatile compounds with pectin remarkably affected their release in tomato paste. These findings provide some insights into methods for improving the sensory quality of tomato paste.
Food Hydrocolloids published new progress about Alcohols Role: BSU (Biological Study, Unclassified), 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, Recommanded Product: 3-(Methylthio)propan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts