Effect of dielectric barrier discharge cold plasma treatments on flavor fingerprints of brown rice was written by Liu, Qiang;Wu, Haijing;Luo, Ji;Liu, Jiwei;Zhao, Siqi;Hu, Qiuhui;Ding, Chao. And the article was included in Food Chemistry in 2021.SDS of cas: 57045-82-6 This article mentions the following:
A non-thermal processing method was developed to promote preservation of brown rice using dielec. barrier discharge cold plasma (DBD-CP). Physicochem. properties including free fatty acid (FFA) content, surface color change, volatile organic components (VOCs) and flavor fingerprints were evaluated in brown rice submitted to DBD-CP. FFA levels were 25.2% lower in treated samples compared to the control, and a more stable surface color was obtained at the end of the storage period. A total of 35 major VOCs could be detected in treated samples, and reduced levels of hexanal can be used as an indicator of DBD-CP treatment in brown rice during storage. Moreover, the flavor fingerprints in DBD-CP treated groups can be successfully distinguished through headspace gas chromatog. ion mobility spectrometry. Collectively, application of DBD-CP treatment could be utilized as a feasible approach to promote stabilization of brown rice and preserve flavor during storage. In the experiment, the researchers used many compounds, for example, Chloroformicacidn-nonylester (cas: 57045-82-6SDS of cas: 57045-82-6).
Chloroformicacidn-nonylester (cas: 57045-82-6) belongs to organic chlorides. An organic chloride is an organic compound containing at least one covalently bonded atom of chlorine. Their wide structural variety and divergent chemical properties lead to a broad range of names and applications. Alkyl chlorides readily react with amines to give substituted amines. Alkyl chlorides are substituted by softer halides such as the iodide in the Finkelstein reaction.SDS of cas: 57045-82-6
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics