Huang, Xu-Hui; Qi, Li-Bo; Fu, Bao-Shang; Chen, Zeng-Hui; Zhang, Yu-Ying; Du, Ming; Dong, Xiu-Ping; Zhu, Bei-Wei; Qin, Lei published the artcile< Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel>, Safety of 2-Ethylhexan-1-ol, the main research area is mackerel flavor smoking; Cold smoking; Flavor formation; GC–MS; Mackerel; P&T; e-Nose.
This study aimed to determine the changes in the flavor profile during different operating units when making cold-smoked Spanish mackerel. Sensory evaluation and instrumental anal. of tenderness were applied to optimize the processing parameters. For the overall odor perception, distinct odor among fresh and processed samples could be distinguished using electronic nose (e-Nose). Purge-and-trap (P&T) extraction combined with gas chromatog.-mass spectrometry (GC-MS) was used to identify volatile compounds Alcs. were the major volatiles in Spanish mackerel over the whole processing, while 2-butanol was found in the highest concentration Curing was an effective way to remove fishy odor. Drying decreased the concentration of volatiles, especially sulfur compounds Odor formation in cold-smoked mackerel could be divided into four steps (curing, drying, cold smoking and heating) as a result of partial least squares discriminant anal. (PLS-DA).
Food Chemistry published new progress about Flavor. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Safety of 2-Ethylhexan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts