Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China was written by Li, Jingyao;Zhang, Mengli;Feng, Xiaojuan;Ding, Tingting;Zhao, Yue;Sun, Chengguo;Zhou, Shengli;He, Jing;Wang, Chunling. And the article was included in LWT–Food Science and Technology in 2022.Recommanded Product: 3391-86-4 This article mentions the following:
The aroma and sensory characteristics of 21 com. high-salt liquid fermentation soy sauces (HLFSS) suitable for different edible methods were investigated by MS-based non-targeted metabolomics workflow using headspace solid-phase microextraction gas chromatog./mass spectrometry (HS-SPME-GC-MS) combined with sensory evaluation. A total of 325 compounds were detected, and 60 were considered aroma-active compounds Light soy sauce (LSS) and premium soy sauce (PSS) for direct dipping contained more alcs. and esters. Aldehydes and furans were more abundant in dark soy sauce (DSS) used for stir-frying and braising. Principal component anal. (PCA) clustered LSS, DSS, and PSS into different quadrants and distinguished HLFSS of north-south origin. In addition, orthogonal partial least squares discriminant anal. (OPLS-DA) confirmed that the difference in volatile compounds of HLFSS in northern and southern China was related to local manufacturers use of the Japanese and Cantonese fermentation processes. Sensory evaluations showed that LSS and PSS had prominent alc. and fruit aromas, while DSS had firmer caramel and malty aromas. Aroma-active compounds influenced regional differences in sensory attributes. The present study results will provide a theor. basis for broadening industrial soy sauce production with different flavors. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Recommanded Product: 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Recommanded Product: 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts