Wang, Xiaojun published the artcileCharacterization of odor-active compounds in high-salt liquid-state soy sauce after cooking, SDS of cas: 505-10-2, the main research area is soy sauce odor cooking food processing; Aroma extract dilution analysis; Cooking; Odor-active compound; Sensory evaluation; Soy sauce.
GC x GC-O-MS was used for the aroma extract dilution anal. of cooked high-salt liquid-state soy sauce (HLS), wherein a number of components exhibited high flavor dilution (FD) factors. Electronic nose anal. showed that the heating temperature had a greater influence on the odor characteristics of soy sauce than the heating time. Sensory evaluation and the FD factor of odor-active compounds suggested that the caramel-like/sweet, roasted/roasted nut-like and spicy/burnt odor intensities of the boiled soy sauce were stronger than following heating at a higher temperature These results indicate that different heating conditions could change the intensities of caramel-like/sweet, roasted/roasted nut-like and spicy/burnt in soy sauce during cooking by the concentrations changing of corresponding odor-active compounds This study can provide basic data for the application of HLS aroma in food processing, and provides a reference for the application of HLS aroma in daily cooking and diet.
Food Chemistry published new progress about Caramel (color). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts