Evaluation of the flavor compounds of Pleurotus eryngii as affected by baking temperatures using HS-SPME-GC-MS and electronic nose was written by Zhu, Mengwei;Hu, Zhizhong;Liang, Miao;Song, Lingyong;Wu, Wentao;Li, Ruili;Li, Zhihua;Zhang, Junsong. And the article was included in Journal of Food Processing and Preservation.Electric Literature of C10H19ClO2 This article mentions the following:
This study evaluated the effect of different baking temperatures on the flavor compounds of Pleurotus eryngii using electronic nose (E-nose) and headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS). A total of 105 volatile compounds were detected, including aldehydes (14), esters (18), alcs. (23), ketones (7), acids (6), pyrazines (8), hydrocarbons (18), and other compounds (11). The results of E-nose combined with the content of volatile compounds indicated that with the increase of baking temperatures, the content of alcs. and esters decreased while the content of aldehydes, ketones, and pyrazines increased, which increased the malty, sweet, and roasted nutty flavor. In addition, 11 volatile compounds were identified as key odor compounds with relative odor activity value (ROAV) > 1. P. eryngii samples baked at 120°C possessed the most varieties of volatile compounds (up to 69), which increased the richness and layering of flavor of baked P. eryngii as reflected by sensory anal. These results may provide guidance for the controllable formation of flavor compounds in P. eryngii by using baking method. Novelty impact statement : The sensory anal. showed that the sample Pleurotus eryngii baked at 120°C increased the richness and layering of flavor of baked P. eryngii, which was basically in accordance with the component anal. results. Therefore, The results obtained in this study could provide guidance for controlling the formation of odor and taste of P. eryngii by using baking method. In the experiment, the researchers used many compounds, for example, Chloroformicacidn-nonylester (cas: 57045-82-6Electric Literature of C10H19ClO2).
Chloroformicacidn-nonylester (cas: 57045-82-6) belongs to organic chlorides. Organochlorines stimulate the central nervous system and cause convulsions, tremor, nausea, and mental confusion. Examples are dichlorodiphenyltrichloroethane (DDT), chlordane, lindane, endosulfan, and dieldrin. Alkyl chlorides are versatile building blocks in organic chemistry. While alkyl bromides and iodides are more reactive, alkyl chlorides tend to be less expensive and more readily available.Electric Literature of C10H19ClO2
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics