3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2, belongs to tetrahydropyrans compound, is a common compound. In a patnet, once mentioned the new application about 3301-94-8, COA of Formula: C9H16O2
Preparation methods influence gastronomical outcome of hollandaise sauce
Egg yolk stabilized butter sauces, such as hollandaise sauce, are classics in the French cuisine and adopted all over the world. They can be made using a number of different procedures. This study was done to determine how common butter sauce preparation methods influence perceptional parameters such as texture, mouthfeel and flavor. The goal was to evaluate the effects of the various preparation methods in order to gain control of the process and obtain the desired sauce properties. Five model sauces, prepared with the same amounts of ingredients, but with different procedures, were produced and analyzed. Sauce preparation methods differed regarding the amount of mechanical treatment, order of addition of ingredients, ingredient temperatures and states reached during production. The five model sauces were analyzed by particle size distribution, water and airiness measurements, microscopy, color measurement, descriptive sensory analysis and analysis of volatiles. Results demonstrated large differences between the explored types of hollandaise sauce, with texture and mouthfeel properties varying significantly with different preparation techniques. This study also included feedback from experienced chefs regarding their habits related to hollandaise sauce preparation.
Balanced chemical reaction does not necessarily reveal either the individual elementary reactions by which a reaction occurs or its rate law.COA of Formula: C9H16O2. In my other articles, you can also check out more blogs about 3301-94-8
Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics