The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids was written by Tang, Hui;Li, Pao;Chen, Lin;Ma, Jin-Kui;Guo, Hong-Hui;Huang, Xiao-Chen;Zhong, Rui-Min;Jing, Si-Qun;Jiang, Li-Wen. And the article was included in Food Chemistry in 2022.Category: alcohols-buliding-blocks This article mentions the following:
Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic pathway of aromatic amino acids in brine were investigated. Results showed that phenol (0.39∼89.96 μg/mL), p-cresol (0.19∼389.62 μg/mL), indole (1.14∼242.97 μg/mL), 3-methylindole (0.14∼3.00 μg/mL) were the key flavor substances of brine. The main associated bacteria Clostridiales bacterium SYSU GA17129, Aneurinibacillus aneurinilyticus, and Anaerosalibacter massiliensis were significantly pos. correlated with key flavor substances (P < 0.05). The main associated enzymes were transaminase, decarboxylase, and lyase. In summary, phenol and p-cresol were formed by the metabolism of tyrosine and phenylalanine through five reaction chains, and indole and 3-methylindole were formed by the metabolism of tryptophan through one and three reaction chains, resp. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Category: alcohols-buliding-blocks).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Category: alcohols-buliding-blocks
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts