Combined effects of tangerine oil vapour mixed with banana flavor to enhance the quality and flavor of ‘Hom Thong’ bananas and evaluating consumer acceptance and responses using electroencephalography (EEG) was written by Saengwong-Ngam, Ravinun;Koomhin, Phanit;Songsamoe, Sumethee;Matan, Nirundorn;Matan, Narumol. And the article was included in Journal of Food Science and Technology (New Delhi, India) in 2022.SDS of cas: 659-70-1 This article mentions the following:
The objectives of this study were to investigate the effect of tangerine oil (TO) at 25, 50 and 75μL mixed with banana flavor (BF) at 25, 50 and 75μL to protect the quality and enhance the flavor of bananas. Then, 25μL TO + BF 50μL were selected for studying the quality of bananas stored at 13°C ± 2°C for 7 days, and was used to test consumer brain responses using an electroencephalog. (EEG). Results showed that mold grew and decomposition occurred in 10 and 50% of the 25μL TO + 50μL BF mixture and control, resp., after 7 days. Furthermore, this ratio increased ripening by having higher L*, b*, firmness and total soluble solid than the control (p < 0.05), whereas titratable acidity and pH were maintained (p > 0.05). The EEG demonstrated that consumption of TO-treated banana could increase brain alertness using stimulating the beta wave activity on banana stimulations for human brain. Limonene, one of the main components of TO, was found in the flesh of treated banana after storage for 4 wk and possibly interacted with other components to improve antifungal activity and brain response. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1SDS of cas: 659-70-1).
Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.SDS of cas: 659-70-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics