Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches was written by Ye, Zi;Shang, Zhixun;Li, Meiqi;Qu, Yonghan;Long, Hongjin;Yi, Junjie. And the article was included in Food Research International in 2020.Recommanded Product: 2198-61-0 The following contents are mentioned in the article:
Paojiao, which is traditionally pickled Chinese chili peppers (Capsicum frutescens Linn.), possesses unique flavors. This study was conducted to investigate the flavor, mouthfeel, and consumer acceptability of Paojiao. The quality of six homemade and two industrial Paojiao samples were evaluated by integrating untargeted (to fingerprint volatile fraction) and targeted (to analyze free amino acids or FAAs, capsaicinoids, and texture) approaches. Furthermore, multivariate data anal. (MVDA) was applied to identify the quality characteristics that drive the consumer acceptability for Paojiao. As for the targeted quality, hardness (1.30-10.52 N) and capsaicin (2.22-3.84 mg/g) varied with different samples. The main taste-active FAAs in Paojiao were detected. A total of 127 volatiles were observed, and esters were the major components. Based on sensory anal., the homemade samples received higher acceptability than the industrial samples. MVDA demonstrated that some key volatiles, taste-active FAAs, and chewiness were the discriminant quality attributes affecting consumer acceptability. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) 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. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Recommanded Product: 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics