Ni, Ruijie published the artcileCharacterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Food Chemistry (2022), 131984, database is CAplus and MEDLINE.
Fried huajiao oil (FHO) samples prepared with red or green huajiao are widely applied in different Chinese cuisines due to their own aroma characteristics. To investigate their different aroma profiles, 2 red and 3 green FHOs were analyzed by quant. descriptive sensory anal. (QDA) and gas chromatog.-olfactometry/aroma intensity (GC-O/AI). QDA results showed a distinct difference among FHOs in terms of all sensory attributes. Thirty odorants with high OAVs and AIs were screened from 5 FHOs, among which β-myrcene, (E)-2-heptenal, limonene, α-terpineol and p-cymene were the major characteristic compounds of FHOs. In addition, through orthogonal partial least square discriminate anal. (OPLS-DA), linalool, linalyl acetate, and 1,8-cineole were considered as the volatile markers for classification of FHOs with red and green huajiao. Thereafter, aroma recombination and omission tests were performed to characterize the key aroma compounds of red and green FHOs.
Food Chemistry 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, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.
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