Li, Chunmei published the artcileAroma components at various stages of litchi juice processing, Application of 3-Methylbut-2-en-1-yl benzoate, the publication is Journal of the Science of Food and Agriculture (2009), 89(14), 2405-2414, database is CAplus.
BACKGROUND: Considering the importance of flavor on the quality of litchi juice, a study was conducted on how processing and operating stages influence the aroma components of clear litchi juice during processing. RESULTS: The aroma fractions isolated by solid-phase micro-extraction were analyzed by capillary gas chromatog.-mass spectrometry. According to statistical analyses, the amount of total and 7 characteristic aroma compounds (geraniol, citronellol, phenylethyl alc., D-limonene, nonanal, geranial and linalool) increased significantly after enzyme hydrolysis, but decreased significantly during the process of enzyme inactivation, ultra-filtration and sterilization. CONCLUSION: The aromatic fraction of litchi juice decreased greatly during processing. The major losses in aromatic composition of clear litchi juice were related to the ultra-filtration and sterilization processes. With regard to the retention of aroma, an ultra-filtration membrane with a larger pore size is better than a membrane with a smaller pore size, and a high-voltage pulsed elec. field was better than thermal sterilization. Copyright © 2009 Society of Chem. Industry.
Journal of the Science of Food and Agriculture published new progress about 5205-11-8. 5205-11-8 belongs to esters-buliding-blocks, auxiliary class Alkenyl,Benzene,Ester, name is 3-Methylbut-2-en-1-yl benzoate, and the molecular formula is C12H14O2, Application of 3-Methylbut-2-en-1-yl benzoate.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics