Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti was written by Gurkan, H.;Yilmaztekin, M.;Cakmakci, S.;Hayaloglu, A. A.. And the article was included in Journal of Food Safety in 2018.Related Products of 659-70-1 This article mentions the following:
Three different strains of Penicillium roqueforti were used for the manufacture of mold-ripened Civil cheese and these cheeses were ripened at 4 and 10 °C for 90 days. Sixty-five volatile compounds were identified in the volatile fractions of the cheeses. The concentration of volatile compounds in cheeses was significantly affected ripening time temperature and by mold strains a lesser extent. 3-Methyl-1-butanol, 2-nonanol, Me dodecanoate, butanoic acid, and decanoic acid were the most frequently identified volatiles. Tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, spermidine, and spermine were also found. The most abundant biogenic amine was cadaverine. The formation of biogenic amines was significantly influenced by strain, ripening time, and temperature The biogenic amine content was found to be between 2.41 and 228.94 μg/g cheese. Ripening temperature and ripening time significantly influenced the formation of volatile compounds and biogenic amines. Practical applications : Moldy Civil is a traditional cheese variety produced in the eastern Anatolian region of Turkey and it is protected by geog. indication by Turkish Patent and Trademark Office (TURKPATENT) by 2010. It is manufactured using skimmed milk which is spontaneously acidified with native lactic acid bacteria and also the addition of preacidified whey. Three strains of P. roqueforti was used in Moldy Civil cheese-making and strains of the mold changed the volatile profiles and the levels of biogenic amines less than ripening time and temperature Me ketones and alcs. were the dominant groups in volatiles, while cadaverine was found to be principal biogenic amine in Moldy Civil cheese. Use of P. roqueforti strains contributed to the formation of the volatile fraction of the cheese; however, the level of biogenic amines changed by P. roqueforti strains a lesser extent. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Related Products of 659-70-1).
Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Related Products of 659-70-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics