Name: Benzyl Alcohol. I found the field of Food Science & Technology very interesting. Saw the article Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides published in 2019.0, Reprint Addresses Barretto, ACD (corresponding author), UNESP Sao Paulo State Univ, Dept Food Technol & Engn, St Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil.. The CAS is 100-51-6. Through research, I have a further understanding and discovery of Benzyl Alcohol.
The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors significantly affected the total content of organic volatile compounds (7484, 8114, 8372 and 10,737 AU x 10(4)/g for FOS.GG, CON, FOS.BGP1 and FOS samples, respectively). A total of 59 volatile components, mainly hydrocarbons, ketones and esters were isolated. The reduction of fat content by including FOS in the formulation results in positive effects and a greater stability of the volatile profile of the fermented sausages, increasing ester compounds and reducing the undesirable notes of hexanal (probiotic samples showed values < 2 AU x 10(4)/g). Moreover, there was a symbiotic effect when the aforementioned prebiotic fiber was combined with probiotic Lactobacillus strains. Welcome to talk about 100-51-6, If you have any questions, you can contact Bis-Souza, CV; Pateiro, M; Dominguez, R; Lorenzo, JM; Penna, ALB; Barretto, ACD or send Email.. Name: Benzyl Alcohol
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