Kelemen, Vanja published the artcileBrown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice, Related Products of alcohols-buliding-blocks, the publication is International Journal of Food Science and Technology (2022), 57(4), 1866-1874, database is CAplus.
Development of novel food ingredients with health benefits as well as desired sensory attributes is of great importance for food industry. For that purpose, complexes (BRP/R) between brown rice proteins (amounts varied; 2%, 6% and 10%) and raspberry juice were prepared Obtained complexes were evaluated for the amount of volatile compounds, phenolic content, anthocyanin content and antioxidant activity. Those parameters depended on proteins amount The highest adsorption of total phenolics and anthocyanins (18.18 mg g-1 and 4.59 mg g-1, resp.) was observed on complexes obtained with the lowest amount of proteins (2%). Regarding volatiles, dominant flavor note in raspberry juice was berry (40% of overall flavor), followed by citrus and woody notes (each around 18%), while dominant flavor note on complexes was citrus note (60%) followed by green note (15%). These results suggest an efficient plant-based approach to produce value-added protein-based complexes with possible utility as food colorant and flavoring.
International Journal of Food Science and Technology published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Related Products of alcohols-buliding-blocks.
Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts