Kim, Da-som published the artcileThermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii, Product Details of C7H10N2, the main research area is Cynanchi flavor taste roasting time temperature sensory property; Cynanchi wilfordii; E-tongue; roasting; thermal processing; volatile compounds.
This study aims to investigate alterations in volatile compounds and chem. components that may affect the sensory properties of Cynanchi wilfordii roasted at 120°C and 180°C for various durations of time (0 to 4 min). For volatile compound profiles, tridecane, tetradecane, and Et hexyl ether were detected as major compounds of the sample without roasting. As the roasting temperature increased, the types of volatile compounds increased, whereas the content decreased with an increase in heterocyclic compound generation. Along with the volatile compound profiles, the sample roasted at 120°C for 1 min had more sourness than the other samples, and would potentially have distinctive sensory characteristics. This study should provide baseline data on variations in the sensory properties and industrial applications of C. wilfordii upon roasting. Practical Application : Various applications of food ingredients through changes in sensory characteristics by roasting will provide consumers more options for food selections. Accordingly, this study will be utilized by (1) individuals and food companies who are interested in functional foods, (2) individuals and food industries that seek optimum roasting conditions for proper sensory characteristics of foods, and (3) farmers and crop producers who seek for utilization the applications of Cynanchi wilfordii as a food ingredient.
Journal of Food Science published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Product Details of C7H10N2.