Effect of fatty acids on the flavor formation of fish sauce was written by Ding, Anzi;Zhu, Meng;Qian, Xiaoqing;Shi, Liu;Huang, Huang;Xiong, Guangquan;Wang, Jun;Wang, Lan. And the article was included in LWT–Food Science and Technology in 2020.Synthetic Route of C6H10O2 This article mentions the following:
An appropriate fish model helps track changes of lipid and fatty acid during fermentation Here we selected three freshwater fish (Culter alburnus, Carassius auratus and Ietalurus Punetaus) as the fermentative materials of fish sauce due to their significantly different contents of lipid and unsaturated fatty acid. The electronic nose showed that the flavor profiles of sauce samples prepared with different fish were dramatically different. A total of 71 volatile compounds of fish sauce were detected by solid-phase microextraction-gas chromatog.-mass spectrometry (SPME-GC/MS). Then nine key flavor compounds, including 3-methylbutanal, 3-methyl-1-butanol, 3-(methylthio)propanal, 1-octen-3-ol, phenylacetaldehyde, nonanal, di-Me trisulfide, decanal and hexanol, were screened based on odor activity values. According to correlation anal. between fatty acid profiles and fish sauce aroma, possible pathways of oleic acid (C18:1) and linoleic acid (C18:2) oxidation were suggested: oleic acid undergone the auto-oxidation to mainly form 10- hydroperoxide and 11- hydroperoxide, and (or) secondary form 8-hydroperoxide, then converted to nonanal, octanal and decanal; linoleic acid undergone the enzymic oxidation to form 10-L(S)-hydroperoxy-cis-9, trans-11-octadecadieuoic acid, then converted to 1-octen-3-ol. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Synthetic Route of C6H10O2).
5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) 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. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Synthetic Route of C6H10O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics