Insight into the aroma dynamics of Dongpo pork dish throughout the production process using electronic nose and GCxGC-MS was written by Li, Weili;Zheng, Lanting;Xiao, Yue;Li, Liangchao;Wang, Ning;Che, Zhenming;Wu, Tao. And the article was included in LWT–Food Science and Technology in 2022.Quality Control of Oct-1-en-3-ol This article mentions the following:
In this study, the aroma dynamic changes throughout the manufacturing process of Dongpo pork dish (DPD) model were investigated with electronic nose and two-dimensional gas chromatog. coupled with mass spectrometry (GC x GC-MS). The results of both electronic nose and GC x GC-MS studies were consistent in that the frying and steaming stages had the greatest effect on the aroma composition of DPD. A total of 111 volatiles were detected, 59 of which were key volatiles. The odor activity analyses further revealed that pentanal, hexanal, 1-octen-3-ol, 2,3-pentanedione and (E)-2-octenal as key aroma contributors during the frying stage, while 3-methylbutyraldehyde were mainly formed during the steaming stage. These aromas were mainly generated through the thermal degradation of lipids and the Maillard reaction. Hence, this study, for the first time, provided some profound insights for the industrial production and flavor control of DPD products. 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. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Quality Control of Oct-1-en-3-ol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts