Yin, Hanliang published the artcileStudy on the potential contribution of bacterial community on the volatile flavor of Yongfeng chilli paste, Application In Synthesis of 123-29-5, the main research area is Yongfeng chilli paste volatile flavor bacterial community.
The study aimed to explore the contribution of the microbial community on flavor formation by measuring physicochem. properties, volatile compounds composition and bacterial community of Yongfeng chilli paste. A similar amino acid nitrogen level and different pH, total acid and salt content were observed in five brands of Yongfeng chilli paste. A total of 106 volatile compounds were identified, wherein, Et palmitate, Et trans-4-decenoate, phenylethyl alc. were the common volatile compounds with high content in all samples. Addnl., Oxyphotobacteria-unclassified, Mitochondria-unclassified, Pediococcus, Bacillus, Lactobacillus and Weissella were the dominant genera. Lactobacillus was related to the production of some alcs. and terpenes. Whereas, Bacillus, Pediococcus and Weissella, which showed higher salt tolerance, could affect the formation of esters, such as Et salicylate, Et lactate. Thus, this study provided a basis for further research on the mechanism of flavor formation and some guidance for the improvements of the quality of traditional fermented chilli paste.
International Journal of Food Science and Technology published new progress about Acinetobacter. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics