Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages was written by Zhang, Lang;Badar, Iftikhar Hussain;Chen, Qian;Xia, Xiufang;Liu, Qian;Kong, Baohua. And the article was included in Food Control in 2022.Quality Control of Oct-1-en-3-ol This article mentions the following:
This study evaluated changes in flavor, heterocyclic aromatic amines (HAAs), and quality characteristics of roasted chicken drumsticks at three different processing stages: marinating (MS), low-temperature roasting (LRS), and high-temperature roasting (HRS). Raw chicken drumsticks (RC) served as the control. Water content and L-value were significantly highest (P < 0.05), whereas a-value and b-value were significantly lowest (P < 0.05) in the HRS sample. Furthermore, the HRS sample had a significantly higher (P < 0.05) pH value than the RC, MS, and LRS samples. A total of 48 different volatile compounds were detected and electronic nose results indicated similar odor profiles between the MS and LRS samples. The LRS and HRS samples had significantly higher (P < 0.05) contents of PhIP, Harman, and Norharman than the RC and MS samples, which can be explained by the higher contents of precursors phenylalanine, tryptophan, and creatinine in the LRS and HRS samples compared to those in the RC and MS samples. Correlation anal. result indicated that the aldehydes and ketones are responsible for the PhIP, Harman, and Norharman formation. These results provide guidance for revealing the flavor and HAA formation of roasted chicken during processing. 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. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. 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