Li, Shuhong published the artcileStudy on changes of volatile components in instant scallop before and after sterilization, Category: alcohols-buliding-blocks, the publication is Shipin Gongye Keji (2012), 33(4), 117-121, database is CAplus.
The influence of sterilization on flavor components in instant scallop was investigated. Gas chromatog.-mass spectrometry (GC-MS) combined with technique of headspace solid phase micro-extraction (HS-SPME) was used to analyze flavor components in instant scallop before and after sterilization. The results showed that 117 flavor components in scallop before sterilization and 119 ones in scallop after sterilization, resp. In the instant scallop before sterilization, the content of alcs., aldehydes, esters, ketones, acids, aromatic series, furans, phenols, hydrocarbon and others content was 3.21%, 4.78%, 2.06%, 0.47%, 0.25%, 8.38%, 0.03%, 0.72%, 32.58% and 47.52%, the number was 7, 9, 9, 4, 2, 22, 1, 1, 33 and 29, resp. In the instant scallop after sterilization, the content of alcs., aldehydes, esters, ketones, acids, aromatic series, furans, phenols, hydrocarbon and others content was 2.85%, 4.48%, 11.54%, 0.90%, 0.49%, 7.81%, 0.86%, 0.55%, 28.20% and 42.32%, the number was 9, 11, 11, 6, 5, 15, 5, 3, 32 and 22, resp., 67 ingredients species were the same in before and after sterilization scallop. The contents of aroma components of instant scallops after sterilization esters and furans were significantly more than that before sterilization. Thus sterilization process on the aroma components of instant scallop had a role in the retention and aroma, making instant scallop seafood was more dense fragrance, aroma coordination.
Shipin Gongye Keji published new progress about 23351-09-9. 23351-09-9 belongs to alcohols-buliding-blocks, auxiliary class Pyrrole,Benzene,Alcohol, name is 4-(1H-Pyrrol-1-yl)phenol, and the molecular formula is C10H9NO, Category: alcohols-buliding-blocks.
Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts