Chen, Xiao’s team published research in LWT–Food Science and Technology in 2020-04-30 | CAS: 584-02-1

LWT–Food Science and Technology published new progress about Acid hydrolysis. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Recommanded Product: 3-Pentanol.

Chen, Xiao published the artcileCharacterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time, Recommanded Product: 3-Pentanol, the main research area is Solanum enzyme hydrolysis glycoside volatile compound prenol.

Two different hydrolysis strategies, namely acid hydrolysis (pH 0 and 3) and enzyme hydrolysis (Rapidase AR2000, β-glucosidase, 5.6 nkat/mg), and the effect of hydrolysis time on the liberation of glycosidically bound volatiles from tamarillo (Solanum beaceum Cav.), were evaluated. Free and bound volatile profiles in tamarillo were also compared. Enzymic hydrolysis was favored for the liberation of aldehydes, esters, and terpenes. Harsh acidic hydrolysis (pH 0) was particularly effective at releasing C13-norisoprenoids including 3-hydroxy-β-damascone and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), but those compounds cannot contribute to the pleasant odor. Moreover, the longer the duration of enzymic hydrolysis, the higher was the concentration of alcs., terpenes, benzenoids, ketones, and volatile phenols. On the other hand, 33 free and 49 bound volatiles were identified in tamarillo with a complementary profile: the major free volatiles were alcs. ((Z)-3-hexenol, 1-hexanol) and esters (Me caproate, Me butanoate and Et butanoate), while bound volatile compounds showed higher concentrations of benzenoids (benzyl alc. and phenylethyl alc.) and terpenes, including prenol, linalool and α-terpineol. Many glycosidically bound volatiles are available as aroma reservoirs in tamarillo, and to liberate these compounds during tamarillo-based product development, attention should be given to hydrolysis strategies and incubation time.

LWT–Food Science and Technology published new progress about Acid hydrolysis. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Recommanded Product: 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts