In 2019.0 FLAVOUR FRAG J published article about ARABICA COFFEE; VOLATILE COMPOUNDS; AROMA; IMPACT; COMPONENTS; PROFILE; COCOA in [Kim, Su-Jin; Lee, Sul; Bang, Eunjung; Lee, Sunho; Na, Yun-Cheol] Korea Basic Sci Inst, Western Seoul Ctr, 150 Bugahyeon Ro, Seoul 03759, South Korea; [Kim, Su-Jin; Lee, Sunho; Rhee, Jin-Kyu] Ewha Womans Univ, Dept Food Sci & Engn, 52 Ewhayeodae Gil, Seoul 03760, South Korea; [Lee, Sul; Na, Yun-Cheol] Ewha Womans Univ, Dept Chem & Nano Sci, 52 Ewhayeodae Gil, Seoul 03760, South Korea in 2019.0, Cited 36.0. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6. Recommanded Product: Benzyl Alcohol
Specific fermentation processes such as digestive bioprocessing and monsooning have been of interest to coffee consumers. Volatile compounds of beans during the different fermentation processes vary considerably and exhibit different profiles. The representative flavor compounds for the luwak green bean were found to be pentamethyl heptane and 3-methyl-1-butanol, while more diverse and distinct compounds were observed from the monsooned green bean, namely alkyl butanals, pinenes, benzaldehyde and butanediols. However, after roasting, the fermented form of both beans contained similar types of volatiles and their relative contents compared to those of non-fermented roasted beans, except for alpha-pinene in luwak and 2-methyl furan in monsooned beans. In principal components analysis and partial least squares-discriminant analysis (PLS-DA), the different fermented beans were clearly distinguished by the extracted peak entities from their total ion chromatograms. The s-plot and variable importance on projection (VIP) values related to PLS-DA showed the significant compounds contributing to the identification of the groups. 3-Methyl-1-butanol was the most distinctive compound for the luwak green bean, and beta-pinene, ethylbenzene and benzaldehyde were found to be the significant compounds in the monsooned green bean. In roasted beans, the most significant compounds to distinguish luwak were furfural, alpha-pinene and 3-carene with high variable in the projection (VIP) values. A significant presence of pyrazine, alkyl pyrazines, pyridine and alkyl pyridines contributed to differentiating both fermented roasted coffee beans from the unfermented roasted beans.
Recommanded Product: Benzyl Alcohol. About Benzyl Alcohol, If you have any questions, you can contact Kim, SJ; Lee, S; Bang, E; Lee, S; Rhee, JK; Na, YC or concate me.
Reference:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles