Zhao, Qin published the artcileEffect of different boiling methods on flavor components of chicken skeleton soup, COA of Formula: C20H40O2, the publication is Shipin Gongye Keji (2015), 36(7), 314-319, database is CAplus.
The effect of atm. and high-pressure boiling method on amino acids of chicken skeleton soup was analyzed, and the volatile aromatic compounds were extracted by sold-phase micro-extraction (SPME) and analyzed by GC/MS. Results showed that high-pressure boiling had a significant effect on the content of amino acids and free amino acids (p < 0.05). Sixty-two and 54 kinds of volatile aromatic components were identified in high-pressure boiling and atm. boiling chicken skeleton soup resp. The varieties of volatile aromatic components in two kinds of chicken skeleton soups were similar. However, the contents of these various aromatic components were different. There was no significant difference on sensory evaluation of the two kinds of chicken skeleton soup. High-pressure boiling was a viable boiling process.
Shipin Gongye Keji 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 C18H34N4O5S, COA of Formula: C20H40O2.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics