The potential correlation between microbial communities and flavors in traditional fermented sour meat was written by Zhong, Aiai;Chen, Wei;Duan, Yufan;Li, Ke;Tang, Xingyu;Tian, Xing;Wu, Zhongqin;Li, Zongjun;Wang, Yuanliang;Wang, Chuanhua. And the article was included in LWT–Food Science and Technology in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:
Sour meat is widely consumed because of its unique flavor. However, the microbial community′s structure, the flavor production pathways, and the relationship between microbes and flavors resulting from sour meat fermentation processes remain unclear. In this study, high-throughput sequencing technol. and solid-phase microextraction-gas chromatog.-mass spectrometry were used to analyze the structural composition of microbial communities and changes in volatile flavor substances during the fermentation of sour meat. A total of 124 volatile components and 17 free amino acids were detected throughout the fermentation process, of which Et decanoate, Et butyrate, Et lactate, and other Et substances were among the 21 volatile compounds that underwent significant changes. There was also a small number of acids, alcs., and aldehydes. Lactobacillus, Weissella, Staphylococcus, Kodamaea, Hyphopichia, and Yarrowia were the core microorganisms in fermented sour meat. These dominant microorganisms correlated with the changes in most flavor substances. This study provides a theor. basis for revealing the flavor formation mechanisms in sour meat and the screening of functional strains. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Name: Isopentyl hexanoate).
Isopentyl hexanoate (cas: 2198-61-0) 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. 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.Name: Isopentyl hexanoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics