An article Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme WOS:000571663500009 published article about AROMA COMPOUNDS; SOYMILK; IDENTIFICATION; LIPOXYGENASE; MILK; CONSTITUENTS; GERMINATION; COMPONENTS; ALCOHOL; IMPACT in [Nedele, Ann-Kathrin; Gross, Sophie; Rigling, Marina; Zhang, Yanyan] Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Flavor Chem, Fruwirthstr 12, D-70599 Stuttgart, Germany in 2021.0, Cited 40.0. The Name is Benzophenone. Through research, I have a further understanding and discovery of 119-61-9. Safety of Benzophenone
The consumption of soy drink in Western countries is limited due to its green off-flavor. Hence, fermentation of soy drink with Lycoperdon pyriforme to tailor the aroma has been investigated. After 28 h the green off-flavor was not perceived by 60% of the sensory panel (n = 23). Molecular sensory changes of soy drink during fermentation were decoded by means of direct immersion-stir bar sorptive extraction coupled with gas chromatography-mass spectrometry-olfactometry and aroma dilution analysis. The semi-quantification of key odorants revealed a significant decrease of the representative green odorants (i.e., hexanal, (E)-2-nonenal, (E,E)-2,4-decadienal) of soy drink, among of which hexanal even turned below its odor threshold. The quantitative reduction of these odorants correlated with the organoleptic difference. Besides that, nutritionally relevant parameters of soy drink including protein, fat, and polyphenol content kept consistent during the short fermentation process.
Safety of Benzophenone. Welcome to talk about 119-61-9, If you have any questions, you can contact Nedele, AK; Gross, S; Rigling, M; Zhang, YY or send Email.
Reference:
Thiomorpholine – Wikipedia,
,Thiomorpholine | C4H9NS – PubChem