Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques was written by Shen, Dong-Yu;Li, Meng-Ke;Zhao, Mu;Li, Jie;Cui, Xinyue;Zou, Ting-Ting;Song, Huan-Lu;Xiong, Jian;Li, Ku. And the article was included in Journal of Food Composition and Analysis in 2023.Recommanded Product: 3391-86-4 This article mentions the following:
Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based on the results of gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), two-dimensional comprehensive gas chromatog.-olfactometry-mass spectrometry (GCxGC-O-MS) and combined aroma extract dilution anal. (AEDA), 14 key odor-active compounds were identified. Internal standard curve method was used for quant. anal., and the odor activity value (OAV) was calculated Octanal, 1-octen-3-ol and hexanal were found to be the most vital odor-active compounds in PCP. The odor-active compounds of YE were studied by the same method, and di-Me trisulfide was identified as the most important odor-active compound of YE. Addnl., recombination and omission experiments were carried out with PCP. Finally, it was found that a low concentration of di-Me trisulfide had masking effect on the odor of PCP. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Recommanded Product: 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Under carefully controlled conditions, simple alcohols can undergo intermolecular dehydration to give ethers. This reaction is effective only with methanol, ethanol, and other simple primary alcohols.Recommanded Product: 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts