Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage was written by Wang, Hui;Xu, Jianhang;Liu, Qian;Xia, Xiufang;Sun, Fangda;Kong, Baohua. And the article was included in Meat Science in 2022.SDS of cas: 3391-86-4 This article mentions the following:
The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and 0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage was investigated. The results showed that the S. carnosus protease addition to Harbin dry sausage effectively promoted the degradation of meat proteins into peptides and free amino acids, thus resulting in tenderization and inhibiting fat oxidation Moreover, the S. carnosus protease addition could promote the development of key flavor compounds such as some ketones, acids and esters. Sausage with S. carnosus protease levels of 0.45 g/kg exhibited the most attractive sensory attributes. Mol. docking showed that the S. carnosus protease can interact with myosin heavy chains. In summary, the S. carnosus protease addition can improve quality characteristics and flavor profile of Harbin dry sausage. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4SDS of cas: 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.SDS of cas: 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts