Zhao, Guozhong published the artcileEffect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products, HPLC of Formula: 1468-83-3, the main research area is wheat bran steam explosion flavor nonenzymic browning.
Wheat bran, which contains a large amount of cellulose, is used as a raw material to produce soy sauce, but it is hard to degrade during fermentation Steam explosion (SE) is efficient in hydrolyzing the cellulose for enhancing enzymic digestion and solvent accessibility. In this study, we applied a SE at a sufficiently high pressure to damage the integrity of the wheat bran structure and modify it to assume a layered form. We found that cellulose, hemicellulose, and lignin structures were collapsed by SE pretreatment, which was indicated by their changes in Fourier transform IR spectroscopy (FTIR). The amounts of cellulose, hemicellulose, and lignin decreased by 5.8%, 21.4%, and 43.4%, resp., under 1.5 MPa, resulting in the significant reduction of sugar and amino acid nitrogen. The co-reaction of nonenzymic browning after SE pretreatment resulted in an intense increase in flavor (overall feeling), as determined by electronic nose anal. and sensory evaluation. In conclusion, SE pretreatment under 1.0 MPa was proven to be the most optimal state for the production of aroma compounds (volatile compounds), which are essential for soy sauce production
LWT–Food Science and Technology published new progress about Browning (food) (nonenzymic browning). 1468-83-3 belongs to class benzothiophene, name is 3-Acetylthiophene, and the molecular formula is C6H6OS, HPLC of Formula: 1468-83-3.
Referemce:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem