Yi, Cuiping published the artcileVolatile profiles of fresh rice noodles fermented with pure and mixed cultures, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is rice noodle fermentation volatile profile pure mixed culture; Aroma; Bacterial composition; Category distribution; Sensory evaluation.
The volatile profiles of fresh rice noodles (FRN) fermented with pure and five com. mixed cultures were studied by using solid phase micro extraction/ gas chromatog.-mass spectrometry, electronic nose, and sensory evaluations. The main volatile compounds of FRN by pure culture included aldehydes represented by nonanal, octanal, and 2,4-Pentadienal, and alcs. represented by hexanol and 1-nonanol. Its aroma profiles showed remarkable changes during the storage time from 0 to 30 h, indicating the reduction in aldehydes and the increase in alcs. and isoamyl alc. Significant variations such as the types, relative amounts, and category distributions of volatile compounds were observed in FRN by five mixed cultures. The bacterial compositions of these mixed cultures were quite different, which might be responsible for the significant variations in volatile profiles. Principal component anal. on E-nose data demonstrated that FRN by Culture A, B, and C shared similar flavor, while FRN by Culture D and E possessed different aroma compared to the above three. FRN produced with pure fermentation showed the highest score in sensory evaluation, whereas FRN by mixed cultures indicated rice fragrance, light fragrance, peculiar smell, or foul smell.
Food Research International published new progress about Acetobacter. 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.
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