Cha, Yong-Jun published the artcileVolatile Flavor Compounds and Nutritional Values in Alaska Pollack Sikhae Made by Two-Stage Fermentation, Formula: C5H12O, the main research area is Alaska Sikhae volatile compounds solid phase microextraction GCMS.
Volatile compounds created in Alaska pollack Sikhae during fermentation were analyzed using solid-phase microextraction/gas chromatog./mass spectrometry. Eighty-three volatile compounds were detected and were found to be composed mainly of 29 alcs., 11 sulfur-containing compounds, 12 terpenes, 11 aromatic compounds, 9 hydrocarbons, 3 esters, 3 aldehydes, 2 ketones, and 3 miscellaneous compounds Acetic acid, which has a vinegar-like odor, was sharply increased at an early stage of fermentation and remained at the highest levels until 150 days of fermentation Sulfur-containing compounds and terpenes were detected in the second-highest abundance during fermentation Among these, 5 sulfur-containing compounds-methylallyl sulfide, methylallyl disulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-Me disulfide-may play predominant roles in the characteristic flavor of Sikhae with their low thresholds and garlic- and garlic salt-like odors. Levels of amino-N and volatile basic nitrogen (VBN) sharply increased until day 60 and then slowly decreased with fermentation time, and the biol. activities-antioxidative, angiotensin-I converting enzyme (ACE), and xanthine oxidase (XO) inhibition-were found in Alaska pollack Sikhae until 150 days of fermentation
ACS Symposium Series published new progress about Acidity. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts