A catalyst don’t appear in the overall stoichiometry of the reaction it catalyzes, but it must appear in at least one of the elementary reactions in the mechanism for the catalyzed reaction. 497-23-4, Name is Furan-2(5H)-one, molecular formula is C4H4O2. In an article, author is Tian, Peng,once mentioned of 497-23-4, Computed Properties of C4H4O2.
Effects of different vegetable oils on the aroma characteristics of deep-fried shallot flavoring evaluated by HS-SPME/GC-MS coupled with PLSR
In this study, four fried shallot-flavored oil (FSO) samples prepared with different oil were analyzed by gas chromatography-mass spectrometry (GC-MS), descriptive sensory analysis (DSA), and electronic nose (E-nose). A total of 75 volatile compounds were identified, and 44, 34, 32, and 25 of these compounds were found in the FSOs with rapeseed oil, peanut oil, soybean oil and sunflower oils, respectively, which were conducted for comparison and evaluation of the aroma characteristics of FSOs. Seven sensory attributes (oily, pungent, cooked vegetable, grease, burnt, pickled, and shallot scent) were chosen to evaluate FSOs. DSA results showed a significant difference among these FSO samples for shallot scent and grease, and FSO2 heated by peanut oil presented strong in these two notes, but weaker in burnt, FSO3 also has the weaker burnt flavor. Moreover, E-nose analysis confirmed the results of GC-MS and DSA. Results of correlation analysis partial least squares regression (PLSR) among 50 volatile compounds and DSA data, indicated that 2-Ethyl-3,5-dimethyl-pyrazine, 2,3-Dihydro-benzofuran, and benzaldehyde contribute to grease flavor; 2-Ethyl-3,5-dimethyl-pyrazinemay contribute to shallot scent flavor, and further confirmed that peanut oil may be a suitable carrier oil for the sensory characteristics of FSO. Practical applications The unique shallot flavor and rich fat fragrance of FSO play an increasingly important role in the cooking and processing of dishes. However, there is relatively little research on FSO. In this study, FSO prepared by different types of oil can produce different flavor of FSO with dissimilar volatiles and sensory characteristics. We used PLSR to analyze the relationship between sensory attributes and compounds. These research contents will provide a basis for the industrialization of fried shallot oil.
Interested yet? Keep reading other articles of 497-23-4, you can contact me at any time and look forward to more communication. Computed Properties of C4H4O2.
Reference:
Benzofuran – Wikipedia,
,Benzofuran | C8H6O – PubChem