Zhang, Yu-yu published the artcileVolatile component analysis of traditional fermented flour paste by GC-MS, COA of Formula: C20H40O2, the publication is Shipin Kexue (Beijing, China) (2012), 33(16), 100-105, database is CAplus.
The volatile composition of traditional fermented flour paste was analyzed by simultaneous distillation extraction (SDE) and gas chromatog. and mass spectrometry (GC-MS). The volatile compounds separated from traditional fermented flour paste were identified by comparing their retention indexes with those of reference compounds Their relative contents were determined by peak area normalization method and their contents in traditional fermented flour paste were measured by internal standard method. A total of 113 compounds were identified accounting for 95.368% of the total peak area. Their total content in traditional fermented flour paste was 263.049 μg/g. These compounds included 10 aldehydes (11.862 μg/g), 25 esters (6.955 μg/g), 20 acids (140.596 μg/g), 14 hydrocarbons (1.934 μg/g), 9 alcs. (5.666 μg/g), 19 heterocycles (53.938 μg/g), 7 ketones (1.406 μg/g) and 9 other compounds (40.692 μg/g).
Shipin Kexue (Beijing, China) published new progress about 110-34-9. 110-34-9 belongs to esters-buliding-blocks, auxiliary class Aliphatic hydrocarbon chain,Ester, name is Isobutyl palmitate, and the molecular formula is C9H6FNO, COA of Formula: C20H40O2.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics