Zhou, Dandan published the artcileInfluence of cold plasma on quality attributes and aroma compounds in fresh-cut cantaloupe during low temperature storage, Application of Benzyl acetate, the main research area is cold plasma food quality volatile compound cantaloupe lipoxygenase pathway.
In this study, cold plasma (CP) was applied in fresh-cut cantaloupe to investigate the changes of quality attributes and flavors. Results showed that CP maintained the qualities by suppressing the decrease of color, ascorbic acid, soluble solid contents and firmness in fresh-cut cantaloupe stored at 4°C for 10 days. Besides, CP significantly inhibited the decrease of aldehyde at the early storage but promoted the conversion of aldehydes into downstream volatiles afterwards. Total alcs. increased firstly but decreased afterwards and CP inhibited the decrease of alcs. at 4 d and 6 d mainly due to (Z)-3-none-1-ol accumulation. For the floral- and fruity-note aromas, most of esters, ketones and lactones increased at first and then decreased afterwards, and CP inhibited decrease of these three aromas. Furthermore, CP induced the activities of lipoxygenase, hydroperoxide lyase and alc. O-acyltransferase, indicating that CP promoted the conversion of aldehydes and alcs. into esters by enhancing the activities of these three key enzymes.
LWT–Food Science and Technology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application of Benzyl acetate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics