Comparison of different edible parts of bighead carp (Aristichthys nobilis) flavor was written by Xiao, Naiyong;Huang, Haiyuan;Liu, Junya;Jiang, Xin;Chen, Qin;Chen, Qing;Shi, Wenzheng. And the article was included in Journal of Food Biochemistry in 2021.HPLC of Formula: 115-84-4 The following contents are mentioned in the article:
The study aims to obtain the information on taste and odor among different edible parts (white dorsal meat, white abdomen meat, white tail meat, and dark meat) of bighead carp. The results showed that the white dorsal meat and white abdomen meat had the higher content of total amino acids among all edible parts of bighead carp samples. The highest inosine monophosphate and adenosine monophosphate content presented in white abdomen meat, and the highest equivalent umami concentration value presented in dark meat. The principal component anal. result of electronic tongue and electronic nose showed significant differences in the overall taste and odor characteristics among four group samples. Addnl., 41, 30, 42, and 29 volatile compounds were identified by headspace solid-phase microextraction/gas chromatog.-mass spectrometry among white dorsal meat, white abdomen meat, white tail meat, and dark meat of bighead carp, resp. Based on the data of relative olfactory activity value (ROAV ≥ 1), 12 relative olfactory activity compounds may mainly contribute to the overall odor of bighead carp, including 2-methylbutanal, hexanal, heptanal, (E)-2-octenal, nonanal, dodecanal, undecanal, decanal, 3-methyl-1-pentanol, 1-octen-3-ol, (Z)-2-octen-1-ol, and eucalyptol. Furthermore, according to the Partial Least Squares Discriminant Anal. profile derived from the ROAV of 12 characteristic volatile compounds, significant variations in the odor of different edible parts of bighead carp. Overall, there was a significant difference in taste and odor among different edible parts of bighead carp, and this study may provide useful information for unraveling the flavor characteristics of each edible part of raw bighead carp. The comprehensive information on taste and odor among different edible parts (white dorsal meat, white abdomen meat, white tail meat, and dark meat) of bighead carp were obtained using liquid chromatog.-mass spectrometry, automatic amino acid analyzer, electronic tongue (E-tongue), headspace solid-phase microextraction/gas chromatog.-mass spectrometry (HS-SPME/GC-MS), and electronic nose (E-tongue), resp. This study may provide useful information for unraveling the flavor characteristics of each edible part of raw bighead carp and improving the flavor of bighead carp products. This study involved multiple reactions and reactants, such as 2-Butyl-2-ethylpropane-1,3-diol (cas: 115-84-4HPLC of Formula: 115-84-4).
2-Butyl-2-ethylpropane-1,3-diol (cas: 115-84-4) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.HPLC of Formula: 115-84-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts