Related Products of 4265-25-2, Because a catalyst decreases the height of the energy barrier, its presence increases the reaction rates of both the forward and the reverse reactions by the same amount.4265-25-2, Name is 2-Methylbenzofuran, molecular formula is C9H8O. In a article£¬once mentioned of 4265-25-2
Sensory characteristics of chemical compounds potentially associated with smoky aroma in foods
Smoky aroma can either enhance sensory quality of foods (e.g. meat or cheese) or be detrimental to the product (e.g. raw or processed grains and grain products). Twenty-one chemical compounds suggested from the literature or from gas chromatographic headspace analysis of raw grains as potentially responsible for smoky aroma were studied. Five highly trianed sensory panelists smelled each compound dissolved in propylene glycol (if soluble) at a dilution of 5,000 to 20,000 ppm depending on the aroma strength of the compound. Approximately 60% of the compounds were found to have some smoke character, although the intensity of smokiness often was low. Some compounds such as benzyl disulfide and 3,7-dimethyl-6-octenoic acid were predominately smoky, but had other aroma characteristics that were lower in intensity. Most compounds had other aroma characteristics that were more intense than smoke (e.g. 2-ethylpyridine) and some compounds, such as 1-methylpyrrole were not smoky at all.
A reaction mechanism is the microscopic path by which reactants are transformed into products. Each step is an elementary reaction. In my other articles, you can also check out more blogs about 4265-25-2
Reference£º
Benzofuran – Wikipedia,
Benzofuran | C8H74O – PubChem