Volatile flavor compounds of Beijing moslemic braised beef with soy sauce was written by Zang, Mingwu;Wang, Yu;Han, Kai;Qiao, Xiaoling. And the article was included in Shipin Gongye Keji in 2010.Computed Properties of C15H22O2 The following contents are mentioned in the article:
Volatile flavor compounds of traditional Chinese Beijing moslemic braised beef with soy sauce were analyzed b headspace solid phase microextraction (HS-SPME) combined with GC-MS. Results indicated that total 78 volatile flavor compounds were identified including aldehydes (13kinds), ketones (6 kinds), hydrocarbons (22 kinds), esters (7 kinds), ether(4 kinds), alcs. (8 kinds), nitrogenous compounds, sulfurated compounds, and heterocyclic compounds (18 kinds). The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to Beijing moslemic braised beef with soy sauce were possibly some aldehydes, terpenes, ethers, nitrogenous compounds, sulfurated compounds and heterocyclic compounds This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Computed Properties of C15H22O2).
2-Ethylhexyl benzoate (cas: 5444-75-7) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Computed Properties of C15H22O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics