Identification of volatile compounds in glue ball of fermented waxy corn using headspace solid-phase microextraction gas chromatograph-mass spectrometry (HS-SPME-GC-MS) was written by Wang, Peng;Guo, Li;Cheng, Jianjun;Zhang, Min. And the article was included in Shipin Keji in 2011.Reference of 5444-75-7 The following contents are mentioned in the article:
The waxy corn of glue ball were fermented by lactobacillus, and the volatile flavor components in two kids of glue corn absorbed with headspace solid-phase microextraction were analyzed by gas chromatograph-mass spectrometry GC/MS. The 60 compounds in corn glue ball A and 56 compounds in glue ball B were identified as volatile flavors, included organic acids, esters, aldehydes, ketones, alcs., phenols, ethers, hydrocarbon and heterocyclics, total 60 components with 11 varieties. The characteristic volatile flavors in waxy corn of glue ball were 1,3-dihydro-1-methyl-2H-Benzimidazol-2-one, butanoic acid, lauric acid, propanol, mesitaldehyde, nonanal, 1-methoxy-4- (1-propenyl)-benzene, hexyl hexanoate, Me tetradecanoate, hexadecanoic acid Me ester. This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Reference of 5444-75-7).
2-Ethylhexyl benzoate (cas: 5444-75-7) 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. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Reference of 5444-75-7
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics