Flavor differences between commercial and traditional soybean paste was written by Zhang, Xiao;Wei, Jianping;Zhao, Shiyu;Jia, Hang;Guo, Chunfeng;Wang, Zhouli;Gao, Zhenpeng;Yue, Tianli;Yuan, Yahong. And the article was included in LWT–Food Science and Technology in 2021.SDS of cas: 106-73-0 The following contents are mentioned in the article:
Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of com. soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatog.-olfactometry-mass spectrometry combined with aroma extract dilution anal., and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, resp. Significant differences were observed for the acids, alcs., aldehydes, terpenes, and sulfur-containing compounds The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination anal. revealed that the key aroma compounds identified in this research could explain the flavor differences of com. and traditional soybean pastes. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0SDS of cas: 106-73-0).
Methyl heptanoate (cas: 106-73-0) 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. 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.SDS of cas: 106-73-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics