Zheng, Qi published the artcileEffect of irradiation on volatile compound profiles and lipid oxidation in chicken powder seasoning, Recommanded Product: Dimethyl adipate, the publication is Radiation Physics and Chemistry (2022), 109851, database is CAplus.
The effects of two types of industrial irradiation sources (10 MeV electron beam (EB) and gamma ray (GR), irradiation at 4 kGy and 7 kGy, resp.) on off-odor, volatile compounds, and lipid oxidation in chicken powder seasoning were studied. Irradiation induced off-odor and lipid oxidation in a dose-dependent manner. EB was better than GR at the same dose, with less off-odor and lower peroxide value (POV) and thiobarbitunic acid reactive substance (TBARS) values. GC/MS anal. revealed the presence of 121 volatile compounds, including 113 in non-irradiated chicken powder seasoning followed by 98 in EB 4 kGy, 91 in EB 7 kGy, 80 in GR 4 kGy, and 76 in GR 7 kGy. Irradiation decreased terpenes and terpenoids, and increased aldehydes/alkenes and induced formation of E-1,8-dodecadiene, which correlated to increasing radiation dose. EB induced higher alkenes, terpenes, and terpenoids as well as lower aldehydes than GR at the same dose. In GR 7 kGy-irradiated chicken powder seasoning, 3-octen-2-one, 3,5-octadien-2-one, hexanal, and hexanoic acid were higher than other irradiation treatments. These results suggest that dose contributes to off-odor intensity, and EB has an advantage over GR for chicken powder seasoning irradiation, with more original volatile compounds, lower off-odor, and less lipid oxidation
Radiation Physics and Chemistry published new progress about 627-93-0. 627-93-0 belongs to esters-buliding-blocks, auxiliary class Ploymers, name is Dimethyl adipate, and the molecular formula is C9H12O, Recommanded Product: Dimethyl adipate.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics