Recently I am researching about VOLATILE COMPONENTS; FLAVOR COMPOUNDS; CYSTEINE; SPECTROMETRY; EXTRACTION; ODORANTS, Saw an article supported by the National Key R&D Program of China [2018YFD0400600]. Published in ELSEVIER SCI LTD in OXFORD ,Authors: Sun, J; Ma, MJ; Sun, BG; Ren, FZ; Chen, HT; Zhang, N; Zhang, YY. The CAS is 123-11-5. Through research, I have a further understanding and discovery of 4-Methoxybenzaldehyde. Formula: C8H8O2
The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total of 49 aroma compounds were identified, and 23 of them were highly correlated with the aroma profiles of the butter by partial least squares regression analysis. Aroma extract dilution analysis and odor activity value calculations were applied to further reveal the dominant odorants. Fifty-three odorants with flavor dilution factors between 1 and 1024 were identified and OAVs of 17 odorants were greater than 1. Finally, an aroma recombination experiment was prepared by mixing the aroma-active compounds (OAVs > 1), and the aroma profile of the recombination showed good agreement with that of the original sample. Omission tests showed that 2-furfurylthiol, 2-acetylthiazole, anethole, (E)-2-decenal, and 1,8-cineole were the key odorants for the overall aroma of butter.
Formula: C8H8O2. About 4-Methoxybenzaldehyde, If you have any questions, you can contact Sun, J; Ma, MJ; Sun, BG; Ren, FZ; Chen, HT; Zhang, N; Zhang, YY 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