Product Details of 124-06-1In 2022, Ali, Barkat;Khan, Kiran Yasmin;Majeed, Hamid;Jin, Yamei;Xu, Dan;Rao, Zhiming;Xu, Xueming published 《Impact of Soy-Cow’s mixed milk enzyme modified cheese on bread aroma》. 《LWT–Food Science and Technology》published the findings. The article contains the following contents:
The effect of spray-dried Soy-Cow’s mixed milk enzyme modified (SC-EM) cheese on wheat dough properties and bread aroma was evaluated at either 0.1, 0.5, 1.0, 1.5 or 2.0% (weight/weight). Significant accumulation of amino acids and peptides of dough were noted as SC-EM cheese levels increased. After baking a total of 118 volatile compounds (VCs) were identified in breads having aldehydes, alcs., esters and acids in major proportions. Higher contents of Maillard product 3-hydroxy-2-butanone, 2-methyl-1-propanol, phenylethyl alc., undecane, L-limonene, 2-pentyl furan and lipid oxidation compounds hexanoic acid Et ester, octanoic acid Et ester, decanoic acid Et ester, butanoic acid, hexanoic acid and octanoic acid were observed Isoamyl alc., lactic acid Et ester, Et sorbate and sorbic acid were the newly identified VCs. These results revealed that SC-EM cheese could be used as improver in dough and contribution to bread aroma. Thus, SC-EM cheese has been proposed to be included in fortified bakery products.Ethyl tetradecanoate (cas: 124-06-1) were involved in the experimental procedure.
Ethyl tetradecanoate(cas: 124-06-1) is a natural product found in Psidium guajava, Litchi chinensis, and other organisms.Product Details of 124-06-1Ethyl myristate is a long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of myristic acid with the hydroxy group of ethanol.
Reference:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics