Wang, Peng published the artcileImpact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network, Name: 3-Pentanol, the main research area is peach methyl propyl acetate food processing sensory property.
Fresh peach juice and com. juices were assessed by a trained sensory panel. Differences in the volatiles between fresh and com. juices were distinguished by partial least squares regression (PLSR) combined with backpropagation artificial neural network. Totally, 10 compounds of three samples were identical: five esters, four alcs., and one aldehyde. In addition, principal component anal. and hierarchical clustering anal. combined with PLSR revealed that esters were the characteristic volatiles accounting for the differences between fresh and com. juices. By taking esters as input, the established BP network could correctly distinguish flat peach and com. juices. Moreover, 10 esters were selected as the key volatiles with the BP network. However, com. treatment caused a significant reduction in the content of the key esters between fresh flat peaches and com. juices. Therefore, the changes in esters caused the significant differences in flavor quality between fresh juice and flat peach juices products. Practical applications : The decrease in esters is the main factor that caused the difference in flavor quality between the com. juices and fresh flat peach juice. Therefore, it is necessary to optimize processing parameters to reduce the loss of esters, which further improves the flavor quality of com. flat peach juice. These results provide a theor. reference for the design of a modern high-quality peach juice processing technol.
Journal of Food Processing and Preservation 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, Name: 3-Pentanol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts