Wettasinghe, Mahinda published the artcileVolatiles from Roasted Byproducts of the Poultry-Processing Industry, HPLC of Formula: 30086-17-0, the main research area is chicken byproduct volatile composition.
Volatiles of roasted chicken breast muscle and byproducts, such as backbones, breastbones, spent bones, and skin, were investigated. Total volatile concentrations ranged from 2030 ppb in the roasted backbones to 4049 ppb in the roasted skin. The major classes of volatile compounds detected in roasted samples were aldehydes (648-1532 ppb) and alcs. (336-1006 ppb). Nitrogen- and/or sulfur-containing compounds were also detected in appreciable quantities (161-706 ppb) in all samples. For all samples, hexanal and 2-methyl-2-buten-1-ol were dominant among the aldehydes and alcs., resp. Among the nitrogen- and sulfur-containing compounds, Maillard reaction products, such as tetrahydropyridazines, piperidines, and thiazoles, were the major contributors to the total volatile content in all samples. The composition of volatiles observed in roasted byproducts was markedly different from that of the roasted breast muscle. Therefore, the blending of the byproducts in appropriate proportions or blending of volatile flavor extracts from different byproducts may be necessary to obtain an aroma that mimics roasted chicken aroma.
Journal of Agricultural and Food Chemistry published new progress about Aldehydes Role: BAC (Biological Activity or Effector, Except Adverse), BSU (Biological Study, Unclassified), BIOL (Biological Study). 30086-17-0 belongs to class imidazoles-derivatives, name is 5-Fluoro-1H-imidazole, and the molecular formula is C3H3FN2, HPLC of Formula: 30086-17-0.
Referemce:
Imidazole – Wikipedia,
Imidazole | C3H4N2 – PubChem