Reference of 3681-71-8, Enzymes are biological catalysts that produce large increases in reaction rates and tend to be specific for certain reactants and products. 3681-71-8, Name is cis-3-Hexenyl acetate, SMILES is CC(OCC/C=CCC)=O, belongs to esters-buliding-blocks compound. In a article, author is Zhao, Di, introduce new discover of the category.
Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi
Enzymatic tenderization is extensively applied in the meat industry, whereas its influence on meat flavor has seldom been evaluated. Proteinase K, papain, bromelain and Flavourzyme (R) were used to treat beef muscle, and the changes in volatile compounds and odors were subsequently analyzed. Proteolysis by proteinase K was found to elevate the average bitterness of the identified peptides by generating peptides with high Q values, whereas proteolysis by papain generated the highest level of amino acids. Enzymatic treatment by Flavourzyme and bromelain significantly elevated the levels of ketones and odors, whereas excessive proteolysis by papain and proteinase K largely reduced the levels of esters and aldehydes. The level of amino acids and degree of hydrolysis were found to be predominant factors that regulated the level of volatiles and odors. These results highlighted the huge influence of enzymatic tenderization on meat flavor, depending on degree of hydrolysis and cleavage pattern of applied proteases.
Reference of 3681-71-8, Because enzymes can increase reaction rates by enormous factors and tend to be very specific, typically producing only a single product in quantitative yield, they are the focus of active research.you can also check out more blogs about 3681-71-8.