Computed Properties of C8H9NO2. I found the field of Food Science & Technology very interesting. Saw the article The potential correlation between microbial communities and flavors in traditional fermented sour meat published in 2021, Reprint Addresses Wang, CH (corresponding author), Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.; Wang, YL (corresponding author), 1 Nongda Rd, Changsha 410128, Peoples R China.. The CAS is 614-18-6. Through research, I have a further understanding and discovery of Ethyl nicotinate.
Sour meat is widely consumed because of its unique flavor. However, the microbial community’s structure, the flavor production pathways, and the relationship between microbes and flavors resulting from sour meat fermentation processes remain unclear. In this study, high-throughput sequencing technology and solid-phase microextraction-gas chromatography-mass spectrometry were used to analyze the structural composition of microbial communities and changes in volatile flavor substances during the fermentation of sour meat. A total of 124 volatile components and 17 free amino acids were detected throughout the fermentation process, of which ethyl decanoate, ethyl butyrate, ethyl lactate, and other ethyl substances were among the 21 volatile compounds that underwent significant changes. There was also a small number of acids, alcohols, and aldehydes. Lactobacillus, Weissella, Staphylococcus, Kodamaea, Hyphopichia, and Yarrowia were the core microorganisms in fermented sour meat. These dominant microorganisms correlated with the changes in most flavor substances. This study provides a theoretical basis for revealing the flavor formation mechanisms in sour meat and the screening of functional strains.
Welcome to talk about 614-18-6, If you have any questions, you can contact Zhong, AA; Chen, W; Duan, YF; Li, K; Tang, XY; Tian, X; Wu, ZQ; Li, ZJ; Wang, YL; Wang, CH or send Email.. Computed Properties of C8H9NO2
Reference:
Pyridine – Wikipedia,
,Pyridine | C5H5N – PubChem