Having gained chemical understanding at molecular level, chemistry graduates may choose to apply this knowledge in almost unlimited ways, as it can be used to analyze all matter and therefore our entire environment. Like 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one. In a document type is Article, introducing its new discovery. Application of 3301-94-8
Foods are complex multi-component systems which are composed of volatile and non-volatile substances. The flavour profile of a food is an important criterion for the selection of our foodstuffs. The main objective of this study was the clarification of the complex relationships of the flavour release as a function of the composition of the food matrix at molecular level. Therefore the influence of matrix effects onto the odorants partition coefficients in oil-water model systems and a custard sample were investigated. The studies included a series of lactones, ester and alcohols (gamma- and delta-octalactone, gamma- and delta-nonalactone, gamma- and delta-decalactone, ethyl hexanoate, 3-methyl-1-butanol and 2-phenylethanol). The partition coefficients were determined using static headspace gas chromatography (SH-GC). The results indicated that the custard/air partition coefficients of selected odorants are located between the water/air- and miglyol/air partition coefficients. Furthermore the mass transfer rates of selected odorants were investigated in custard- and milk powder-water samples. The values of the mass transfer rate were found higher in milk powder/water systems than in custard model. Nevertheless the results indicated that the viscosity of the matrix did not significantly influence the values of mass transfer rate of selected flavour compounds.
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Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics