Production of cultured fat with peanut wire-drawing protein scaffold and quality evaluation based on texture and volatile compounds analysis was written by Song, Wen-Juan;Liu, Pei-Pei;Zheng, Yan-Yan;Meng, Zi-Qing;Zhu, Hao-Zhe;Tang, Chang-Bo;Li, Hui-Xia;Ding, Shi-Jie;Zhou, Guang-Hong. And the article was included in Food Research International in 2022.COA of Formula: C8H16O This article mentions the following:
Cultured meat is an emergent technol. that cultivates cells in three-dimensional scaffolds to generate tissue for consumption. Fat makes an important contribution to the flavor and texture of traditional meat, but there are few reports on cultured fat. Here, we demonstrated the construction of cultured fat by inoculating porcine adipose-derived mesenchymal stem cell (ADSC) on peanut wire-drawing protein (PWP) scaffolds. First, we demonstrated that basic fibroblast growth factor (bFGF) promoted cell proliferation and maintained adipogenic differentiation ability. Then, we generated cultured fat and found that cultured fat decreased the texture of PWP scaffolds. Moreover, 43 volatile compounds were detected by headspace gas chromatog.-ion mobility spectrometry (GC-IMS), of which 17 volatile compounds showed no significant differences between cultured fat and porcine s.c. adipose tissue (pSAT), which indicated that cultured fat and pSAT had certain similarities. Collectively, this research has great promise for improving the quality of cultured meat. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4COA of Formula: C8H16O).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.COA of Formula: C8H16O
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts