Category: pyridine-derivatives. I found the field of Food Science & Technology very interesting. Saw the article Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity published in 2021, Reprint Addresses Diez-Simon, C (corresponding author), Wageningen Univ & Res, Lab Plant Physiol, Droevendaalsesteeg 1, NL-6708 PB Wageningen, Netherlands.. The CAS is 614-18-6. Through research, I have a further understanding and discovery of Ethyl nicotinate.
Fermented soy sauce is used worldwide to enhance the flavour of many dishes. Many types of soy sauce are on the market, and their differences are mostly related to the country of origin, the production process applied and the ratio of ingredients used. Consequently, several aromas, tastes, colours, and textures are obtained. Nowadays, soy sauce can also be produced without microorganisms making the process shorter and cheaper. However, flavour may be lost. We have carried out a comprehensive metabolomics analysis of volatile compounds using stir bar sorptive extraction (SBSE)-GC-MS to relate differences in volatile content to production history and origin. The results revealed major differences between fermented and non-fermented soy sauces, and a list of volatile compounds is reported as being characteristic of each type. This study was able to relate volatiles to the production process using SBSE-GC-MS and to aroma characteristics using GC-O-MS.
Category: pyridine-derivatives. Welcome to talk about 614-18-6, If you have any questions, you can contact Diez-Simon, C; Eichelsheim, C; Jacobs, DM; Mumm, R; Hall, RD or send Email.
Reference:
Pyridine – Wikipedia,
,Pyridine | C5H5N – PubChem