Identification of aroma compounds in raw and cooked broccoli was written by Wieczorek, Martyna N.;Majcher, Malgorzata A.;Jelen, Henryk H.. And the article was included in Flavour and Fragrance Journal in 2021.Related Products of 2253-73-8 The following contents are mentioned in the article:
Broccoli is characterized by its specific flavor, which is the reason it is not tolerated by some consumers. The role of aroma in flavor is crucial; however, the characteristics of aroma-active components in broccoli are still unclear. Solvent-assisted flavor evaporation (SAFE) with the aid of solid-phase microextraction (SPME) and fractionation using solid phase extraction (SPE), followed by different chromatog.-mass spectrometry approaches (GC-MS, GC-MS/MS, GCxGC-ToFMS) were used to identify the compounds of interest. A total of 33 aroma-active compounds were detected with the use of gas chromatog.-olfactometry (GC-O) in raw, and 9 in cooked broccoli florets; in majority sulfur compounds-thiols, sulfides, and isothiocyanates prevailed. Methanethiol and 1-pentanethiol were the key odorants characterized by the highest FD (1024) in raw broccoli, followed by di-Me sulfide, 2,3-butanedione, di-Me trisulfide, di-Me tetrasulfide, 2-Me methanethiosulfonate, 4-methylpentyl isothiocyanate, hexyl isothiocyanate (all with an FD of 256). In cooked broccoli, the number and especially the intensity of detected compounds were much lower. The highest FD values (FD=4) were noted for di-Me trisulfide and 1,4-octadien-3-one. To our knowledge, this is the first detailed identification of odorants in raw and cooked broccoli. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Related Products of 2253-73-8).
Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Related Products of 2253-73-8
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics