Category: thiomorpholine. Authors Wang, YH; Zhao, JW; Xu, F; Zhang, QD; Ai, ZL; Li, BY in WILEY published article about in [Wang, Yuan-Hui; Ai, Zhi-Lu] Henan Agr Univ, Minist Agr & Rural Affairs Peoples Republ China, Key Lab Staple Grain Proc, Zhengzhou, Peoples R China; [Wang, Yuan-Hui; Zhao, Jing-Wen; Xu, Fei; Li, Bo-Yu] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou, Peoples R China; [Zhang, Qi-Dong] Zhengzhou Tobacco Res Inst CNTC, Zhengzhou, Peoples R China in 2021.0, Cited 31.0. The Name is Benzophenone. Through research, I have a further understanding and discovery of 119-61-9
The volatile compounds of Jiaozi-steamed breads (JSBs) fermented by Jiaozi starters from eight regions in China were extracted using simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction and determined using gas chromatography-mass spectrometry (GC-MS). 1-Hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid were the main volatiles of JSBs. Principal component analysis exhibited that the volatiles of JSBs from Nanyang City, Xi’an City, and Zhumadian City was negatively correlated to that of other five JSB samples. Cluster analysis demonstrated that the volatile characteristics of JSBs from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City belonged to a category, and the JSBs of Nanyang City, Xi’an City, and Zhumadian City were different from other five JSBs. It demonstrated that the volatile components of steamed breads in North China and South China were different. Practical applications From this study, it can be seen that simultaneous distillation and extraction (SDE) can completely extract volatile compositions of steamed breads fermented by Chinese traditional starter Jiaozi. SDE/GC-MS was suitable for the analysis of JSBs volatile composition. The relative contents of 1-hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid in JSBs were at high level, and their contents could be used as a marker to identify JSBs. The volatile compositions of JSBs made of Jiaozi starters from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City were similar. However, JSBs of Nanyang City, Xi’an City, and Zhumadian City were different from other five JSBs. The volatile components of steamed breads in North China and South China were different, which reflected the difference in dietary habit in the southern and northern areas of China.
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Reference:
Thiomorpholine – Wikipedia,
,Thiomorpholine | C4H9NS – PubChem