Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies was written by An, Yueqi;Wen, Li;Li, Wenrong;Zhang, Xuezhen;Hu, Yang;Xiong, Shanbai. And the article was included in Journal of Agricultural and Food Chemistry in 2022.Quality Control of Oct-1-en-3-ol This article mentions the following:
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatog.-ion mobility spectrometry, aroma extract dilution anal., aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121°C were considered as the samples with light, strong, and medium WOF, resp. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcs., 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Quality Control of Oct-1-en-3-ol).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Quality Control of Oct-1-en-3-ol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts