The reaction rate of a catalyzed reaction is faster than the reaction rate of the uncatalyzed reaction at the same temperature.3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a Article£¬once mentioned of 3301-94-8, category: Tetrahydropyrans
Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milk
Spontaneous oxidized flavor (SOF) has been reported over the past 5 decades as a sporadic objectionable flavor problem in bovine milk. Parameters previously reported to influence SOF development in milk have been contradictory, limiting the ability to monitor and develop mitigation strategies. The current paper investigates the causative compounds associated with milk identified as SOF milk in the Midwest dairy region of the United States. Based on GC/MS-olfactometry analysis, endo-borneol, 2-methylisoborneol, and alpha-terpineol were identified as the off-flavor compounds. Sensory recombination studies further confirmed the sensory contribution of these compounds to the noted off-flavor attributes in the original milk, which were described as ?green,? ?musty,? and ?unclean.? These compounds are known microbial-derived flavor taints, indicating oxidation was not the origin of the objectionable flavor in the milk. This noted misclassification of the milk as SOF indicates the challenge of defining flavor defects without the identification of the active compounds.
The reactant in an enzyme-catalyzed reaction is called a substrate. Enzyme inhibitors cause a decrease in the reaction rate of an enzyme-catalyzed reaction.I hope my blog about 3301-94-8 is helpful to your research., category: Tetrahydropyrans
Reference£º
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics