Dong, Dan published the artcileAnalysis of volatile flavor components from different periods of sweet soybean paste, Formula: C20H40O2, the publication is Zhongguo Niangzao (2015), 34(6), 139-144, database is CAplus.
In order to study the difference of volatile flavor compounds of sweet soybean paste among different periods (two months, four months, six months, eight months), the volatile compounds were extracted by HS-SPME coupled with GC-MS. A total of 148 compounds divided into 7 subgroups were identified in sweet soybean paste of four periods, mainly including esters, alcs., acids and phenols. There were 34 kinds of substances detected in four different periods, accounting for 22.82% of total detected compounds, including 13 esters, 7 alc. ethers, 5 aldoketones, 2 acids, 2 phenols, and 5 other compounds
Zhongguo Niangzao published new progress about 110-34-9. 110-34-9 belongs to esters-buliding-blocks, auxiliary class Aliphatic hydrocarbon chain,Ester, name is Isobutyl palmitate, and the molecular formula is C20H40O2, Formula: C20H40O2.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics