Revealing compositional attributes of Glossostemon bruguieri Desf. root geographic origin and roasting impact via chemometric modeling of SPME-GC-MS and NMR metabolite profiles was written by Farag, Mohamed A.;Afifi, Sherif M.;Rasheed, Dalia M.;Khattab, Amira R.. And the article was included in Journal of Food Composition and Analysis in 2021.Quality Control of 5-Ethyldihydrofuran-2(3H)-one This article mentions the following:
Glossostemon bruguieri Desf. (Moghat, Sterculiaceae), is a shrub well-known for its thick long-tapering dark colored roots, grown in the Middle East and North Africa. Studies on Glossostemon have focused on its nutritive value and health benefits attributed to its phenolic content with no extensive anal. of secondary metabolome. NMR metabolite fingerprinting of 12 G. bruguieri root specimens of different origins using 1D and 2D experiments identified 12 major primary and secondary metabolites. Orthogonal partial least squares-discriminant anal. (OPLS-DA) of NMR aromatic regions was competent in discriminating between roots origin based on moghatin and pinoresinol levels. Quantification of 1H NMR spectra revealed enrichment of Siwa specimens in sugars i.e., sucrose and inositol (17.89 and 12.06μg/mg, resp.), as well as some secondary metabolites viz. moghatin, pinoresinol, takakin and fraxetin (7.73, 4.55, 3.81 and 3.03μg/mg, resp.), posing it for future incorporation in nutraceuticals. However, much less is known regarding aroma and roasting impact on root chem. composition Volatile profiles of 15 unroasted and roasted specimens were analyzed using headspace solid-phase microextraction coupled to mass spectrometry. 100 Volatile constituents were identified dominated by aldehydes, ethers and mono- and sesquiterpenes, whereas esters were abundant in roasted roots. OPLS-DA identified 2-ethyl-6-methylpyrazine and 5-methyl-2-furfural as roasting descriptors. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Quality Control of 5-Ethyldihydrofuran-2(3H)-one).
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. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Quality Control of 5-Ethyldihydrofuran-2(3H)-one
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics