One of the major reasons for studying chemical kinetics is to use measurements of the macroscopic properties of a system, such as the rate of change in the concentration of reactants or products with time. 3068-00-6, Name is 1,2,4-Butanetriol, formurla is C4H10O3. In a document, author is Xia, Chenlan, introducing its new discovery. Recommanded Product: 1,2,4-Butanetriol.
Free fatty acids responsible for characteristic aroma in various sauced-ducks
To investigate the effects of various duck sources on the lipid oxidation and aroma flavor of sauced-ducks, Mallard (ML), Sheldrake (SD), Muscovy (MC), and Cherry-Valley (CV) ducks were used in sauced-duck processing. The results showed significantly different thiobarbituric acid reactive substances (TBARS) values of the four samples (SD 0.05), while the contents of unsaturated fatty acids (UFAs) were ML SD/CV > MC (p < 0.05). Altogether, 105 volatile flavor compounds were detected in sauced-ducks, including acids, alcohols, aldehydes, ketones, esters, hydrocarbons, furans, nitrogen compounds, and others. The volatile compounds were observed differentially composed in the four products, and nineteen potential characteristic biomarkers were explored. The correlation analysis indicated that the characteristic aroma flavor of sauced ducks were significantly associated with specific free fatty acids. These information are useful for learning aroma formation and meat selection and identification in duck products. I hope this article can help some friends in scientific research. I am very proud of our efforts over the past few months and hope to 3068-00-6 help many people in the next few years. Recommanded Product: 1,2,4-Butanetriol.
Reference:
Alcohol – Wikipedia,
,Alcohols – Chemistry LibreTexts