Profile analysis of volatile flavor compounds of quantitative marinated chicken during processing was written by Sun, Zhen;Han, Dong;Zhang, Chun-hui;Li, Hai;Li, Xia;Liu, Zhi-bin;Xu, Shi-ming. And the article was included in Zhongguo Nongye Kexue (Beijing, China) in 2016.Application In Synthesis of 2-Ethylhexyl benzoate The following contents are mentioned in the article:
Objective: This research was conducted to study the compositions and contents of volatile flavor compounds during quant. marinating process and the taste characteristics of flavor substances in detail. The study was expected to provide theor. supports to the flavor control technol. of quant. marinating. Method: The headspace-solid phase microextraction combined with gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to determine the components and contents of volatile flavor compounds from raw chicken meat, four stages of quant. marinating process (tumbling, baked 1, steamed, baked 2) and traditional marinating by qual. and quant. methods, to calculate odor activity values of the volatile flavor substances by the odor threshold in the water, to determine characteristic flavor substances, main flavor substances and modify flavor substances, then the odor activity value of volatile compounds was analyzed by principal component anal. (PCA) and cluster anal. (CA) procedures. Result: The results indicated that 54, 60, 60 and 60 kinds of volatile flavor compounds were identified from quant. marinating process, which were higher than 9 kinds of volatile flavor compounds in the raw and 44 kinds of volatile flavor compounds from traditional marinating. Quant. anal. revealed that the volatile flavor compounds at tumbling phase mainly from spice liquid Chicken thigh at baked 1 stage began to appear characteristic flavor substances trans, trans-2,4-decadienal, 1-octene-3-ol and so on, the contents of volatile flavor compounds were the highest at steaming stage, and chicken thigh meat was matured by steaming at this stage, the main stage for the formation of flavor. The contents of total volatile flavor compounds of chicken thigh quant. marinated at baked 2 stage was much higher than traditional marinating, explaining that quant. marinating is more intense than traditional marinating in flavor presenting. The characteristic flavor compounds were mainly hexanal, octanal, nonanal, (E)-2-nonenal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, benzeneacetaldehyde, eucalyptol and β-myrcene from quant. marinated chicken thigh during processing, and the odor activity value of them were significantly higher than that of raw meats and traditional marinated chicken. The main flavor compounds were mainly octanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-octen-3-ol and β-linalool from quant. marinated chicken thigh during processing. The modified flavor compounds were mainly ketones, esters and alcs. from quant. marinated chicken thigh during processing. By principal component anal. and clustering anal., there were significant differences in odor outline from raw chicken meat, four stages of quant. marinating process and traditional marinating, and the main flavor compounds clustered into four categories, and each category has characteristic flavor compounds represented quant. marinating process. Conclusion: The flavor profile results showed that compositions and development laws of flavor active substances stewed chicken, comparing with traditional marinating, quant. marinating can present volatile flavor compounds better. This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Application In Synthesis of 2-Ethylhexyl benzoate).
2-Ethylhexyl benzoate (cas: 5444-75-7) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Application In Synthesis of 2-Ethylhexyl benzoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics