Wang, Shuo published the artcileEffect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste), Application In Synthesis of 505-10-2, the main research area is volatile compound principal component analysis miso paste sensory evaluation; auality classification Glycine maximum.
Optimizing the extraction of volatile compounds and establishing their effect on sensory quality are vital for understanding the quality of miso. The extraction condition were optimized using three types of sample preparation strategy (raw, solution, and supernatant), and four extraction temperatures (35, 50, 65, and 80°C) for headspace gas chromatog.-mass spectrometry. The optimized extraction conditions used raw samples at 80°C which reliably detected the greatest number of volatile compounds in miso. These conditions were used to identify 46 volatile compounds in the flavor profiles of miso produced from 2015 to 2018. Correlations between the detected volatile compounds and the quality rankings based on sensory evaluation showed that the intensity of most detected volatile compounds, particularly aldehydes and esters, was pos. associated with miso quality. Principal component anal. on data from miso groups with different quality classifications clarified the contribution of the detected volatile compounds to miso quality.
LWT–Food Science and Technology published new progress about Aldehydes 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, Application In Synthesis of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts