Chen, Guitang published the artcileVolatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods, Computed Properties of 5340-78-3, the publication is International Journal of Food Properties (2017), 20(12), 2901-2910, database is CAplus.
Four drying methods, viz hot air drying (HD), vacuum drying (VD), microwave-vacuum drying (MVD), and vacuum freeze-drying (FD), were used to dry white Hypsizygus marmoreus (WHM). The volatile and taste components of the dried WHM were comparatively analyzed by electronic nose technol. (E-nose) and head-space solid-phase microextraction combined with gas chromatog.-mass spectrometry (HS-SPME-GS-MS). Principal component anal. (PCA) showed that E-nose could distinguish fresh WHM and four dried products clearly. Dominant volatile components in fresh WHM were found to be 1-octen-3-ol, 3-octanone, and (E)-2-nonenal. However, it was found that the drying methods caused damage to the 8-carbon compounds (C8), especially to 8-carbon alc. greatly. For instance, HD produced more ester materials, MVD yielded more aldehyde compounds, FD brought more hydrocarbon products, and VD produced more ketone substances.
International Journal of Food Properties published new progress about 5340-78-3. 5340-78-3 belongs to esters-buliding-blocks, auxiliary class Aliphatic Chain, name is Ethyltert-butylacetate, and the molecular formula is C8H16O2, Computed Properties of 5340-78-3.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics