Category: 695-06-7

Changes in flavor of fragrant rice during storage under different conditions was written by Zhao, Qingyu;Yousaf, Laraib;Xue, Yong;Shen, Qun. And the article was included in Journal of the Science of Food and Agriculture in 2020.Safety of 5-Ethyldihydrofuran-2(3H)-one This article mentions the following:

Because of its high nutritional value and good sensory properties, fragrant rice is very popular all over the world. The aroma and taste of fragrant rice play an essential role in its sensory properties. However, there has been a lack of studies on flavor changes in fragrant rice during storage. Hexanal, nonanal, benzaldehyde, hexadecanoic acid, and Me ester, were identified as aroma-active compounds in fresh fragrant rice. After storage, more than 100 volatile compounds can be identified. The results indicated that, at high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increased, which led to a deterioration in rice quality. Marker compounds of flavor deterioration, Me palmitate, 2-methyl-propanoic acid, and 3-hydroxy-2,2,4-trimethylpentyl ester, were determined by principal component anal. In addition to threonine and proline, the other 14 amino acids contributed to the taste of fragrant rice during storage. Sucrose is the only main contributor to the sweetness of Daohuaxiang 2, whereas glucose and fructose had a little sweet taste contribution during storage. The electronic nose (e-nose) and the electronic tongue (e-tongue) could distinguish samples with different storage conditions. Different storage conditions can cause flavor differences in fragrant rice. Especially under high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increase, which is an important reason for the deterioration in the quality of fragrant rice during storage. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Safety of 5-Ethyldihydrofuran-2(3H)-one).

5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) 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. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Safety of 5-Ethyldihydrofuran-2(3H)-one

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi was written by Bai, Shuang;You, Liqin;Ji, Chen;Zhang, Tonggang;Wang, Yongrui;Geng, Duo;Gao, Shuang;Bi, Yongzhao;Luo, Ruiming. And the article was included in Food Research International in 2022.Recommanded Product: 5-Ethyldihydrofuran-2(3H)-one This article mentions the following:

The effects of stir-frying stages on the formation of flavor volatile compounds, Maillard reaction products (MRPs) and potentially hazardous substances with time in stir-fried beef sao zi were investigated. A total of 122 volatile compounds were identified in beef sao zi after stir-frying. Most of the volatile compounds were produced in the stir-frying fat (SFF) process of beef sao zi. Furosine, fluorescence intensity, Nε-(1-Carboxymethyl)-L-lysine (CML), Nε-(1-Carboxyethyl)-L-lysine (CEL) polyaromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs) and acrylamides (AA) are mainly presented in stir-fried beef sao zi. The furosine peaked at MSF 120 s as the Maillard reaction progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked at MSF 120 s. AA reached its maximum in MSF 90 s and then decreased. The quantities and content of HAAs and PAHs were increased by prolonging the stir-frying time, but ended up far lower than the maximum permissible value specified by the Commission of the European Communities. The extended stir-frying promoted MRPs and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for stir-frying beef sao zi. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Recommanded Product: 5-Ethyldihydrofuran-2(3H)-one).

5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. 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.Recommanded Product: 5-Ethyldihydrofuran-2(3H)-one

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi was written by Bai, Shuang;You, Liqin;Ji, Chen;Zhang, Tonggang;Wang, Yongrui;Geng, Duo;Gao, Shuang;Bi, Yongzhao;Luo, Ruiming. And the article was included in Food Research International in 2022.Recommanded Product: 5-Ethyldihydrofuran-2(3H)-one This article mentions the following:

The effects of stir-frying stages on the formation of flavor volatile compounds, Maillard reaction products (MRPs) and potentially hazardous substances with time in stir-fried beef sao zi were investigated. A total of 122 volatile compounds were identified in beef sao zi after stir-frying. Most of the volatile compounds were produced in the stir-frying fat (SFF) process of beef sao zi. Furosine, fluorescence intensity, Nε-(1-Carboxymethyl)-L-lysine (CML), Nε-(1-Carboxyethyl)-L-lysine (CEL) polyaromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs) and acrylamides (AA) are mainly presented in stir-fried beef sao zi. The furosine peaked at MSF 120 s as the Maillard reaction progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked at MSF 120 s. AA reached its maximum in MSF 90 s and then decreased. The quantities and content of HAAs and PAHs were increased by prolonging the stir-frying time, but ended up far lower than the maximum permissible value specified by the Commission of the European Communities. The extended stir-frying promoted MRPs and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for stir-frying beef sao zi. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Recommanded Product: 5-Ethyldihydrofuran-2(3H)-one).

5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. 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.Recommanded Product: 5-Ethyldihydrofuran-2(3H)-one

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Changes in flavor of fragrant rice during storage under different conditions was written by Zhao, Qingyu;Yousaf, Laraib;Xue, Yong;Shen, Qun. And the article was included in Journal of the Science of Food and Agriculture in 2020.Safety of 5-Ethyldihydrofuran-2(3H)-one This article mentions the following:

Because of its high nutritional value and good sensory properties, fragrant rice is very popular all over the world. The aroma and taste of fragrant rice play an essential role in its sensory properties. However, there has been a lack of studies on flavor changes in fragrant rice during storage. Hexanal, nonanal, benzaldehyde, hexadecanoic acid, and Me ester, were identified as aroma-active compounds in fresh fragrant rice. After storage, more than 100 volatile compounds can be identified. The results indicated that, at high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increased, which led to a deterioration in rice quality. Marker compounds of flavor deterioration, Me palmitate, 2-methyl-propanoic acid, and 3-hydroxy-2,2,4-trimethylpentyl ester, were determined by principal component anal. In addition to threonine and proline, the other 14 amino acids contributed to the taste of fragrant rice during storage. Sucrose is the only main contributor to the sweetness of Daohuaxiang 2, whereas glucose and fructose had a little sweet taste contribution during storage. The electronic nose (e-nose) and the electronic tongue (e-tongue) could distinguish samples with different storage conditions. Different storage conditions can cause flavor differences in fragrant rice. Especially under high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increase, which is an important reason for the deterioration in the quality of fragrant rice during storage. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Safety of 5-Ethyldihydrofuran-2(3H)-one).

5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) 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. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Safety of 5-Ethyldihydrofuran-2(3H)-one

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics