On October 10, 2012, Wu, Hua-chang; Zhang, Liang; Deng, Jing; Li, Ping-ping; Xiao, Chen; Shen, Fang published an article.Category: quinoxaline The title of the article was Annlysis of volatile flavor compounds in the process of Yacai fermentationed. And the article contained the following:
The headspace solid-phase microextraction coupled with capillary gas chromatog.-mass spectrometry(GC-MS) was used for the determination of volatile flavor compounds in Yacai with different fermentation times. A total of 75 volatile compounds were identified in these samples. And 29, 22, 21, 22, 22 and 27 kinds of volatile compounds were resp. identified from raw Yacai, new salted Yacai, salted 40 days Yacai, salted 80 days Yacai, salted 120 days Yacai and salted 160 days Yacai. Among these compounds, a series of compounds, such as acids, alcs., esters, and alkanes are the main volatiles contributing to flavor of Yacai. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Category: quinoxaline
The Article related to yacai volatile flavor compound fermentation, hs spme gc ms, Food and Feed Chemistry: Analysis and other aspects.Category: quinoxaline
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider