Flavor characteristics of shrimp sauces with different fermentation and storage time was written by Zhu, Wenhui;Luan, Hongwei;Bu, Ying;Li, Xuepeng;Li, Jianrong;Ji, Guangren. And the article was included in LWT–Food Science and Technology in 2019.COA of Formula: C18H37Cl This article mentions the following:
The present study investigated the volatile compounds in nearly three-year shrimp sauces and the effects of different fermentation and storage time on the integral aroma characteristics. The 89 volatile compounds were identified by solid phase microextraction (SPME) and gas chromatog.-mass spectrometry (GC-MS) anal. Compared with the other two samples, the shrimp sauces which fermented and storage for 2 years has the highest umami amino acid content and the better flavor. The results of electronic nose (e-nose) and electronic tongue (e-tongue) detection to distinguish the aroma characteristics of different samples demonstrated good agreement with those obtained by GC-MS anal. These results suggested that proper fermentation and storage time are critical to the flavor quality of shrimp sauces. In the experiment, the researchers used many compounds, for example, 1-Chlorooctadecane (cas: 3386-33-2COA of Formula: C18H37Cl).
1-Chlorooctadecane (cas: 3386-33-2) belongs to organic chlorides. Organic chlorides can be used in production of: PVC, pesticides, chloromethane, teflon, insulators. Alkanes and aryl alkanes may be chlorinated under free radical conditions, with UV light. However, the extent of chlorination is difficult to control.COA of Formula: C18H37Cl
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics