Zhang, Yueqi published the artcileAnalysis of volatile flavor compounds in blue cheese, COA of Formula: C20H40O2, the publication is Shipin Kexue (Beijing, China) (2015), 36(16), 132-136, database is CAplus.
The volatile flavor components of blue cheese were extracted by solid-phase micro extraction (SPME) or simultaneous distillation extraction (SDE), and analyzed by gas chromatog.-mass spectrometry (GC-MS). A total of 111 volatile compounds were identified in blue cheese, including 2 hydrocarbons, 6 aldehydes, 12 ketones, 20 acids, 49 esters, 13 alcs. and phenols, and 9 sulfur-containing compounds or nitrogen-containing compounds or heterocyclic compounds 2-Heptanone, 2-nonanone, butanoic acid, hexanoic acid, n-decanoic acid, decanoic acid Et ester, 3-(methylthio)-1-propanol, and 6-heptyltetrahydro-2H-pyran-2-one may have impacts on the flavor of blue cheese.
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 C9H9F5Si, COA of Formula: C20H40O2.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics