Chemistry is an experimental science, and the best way to enjoy it and learn about it is performing experiments.Introducing a new discovery about 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, Formula: C9H16O2.
Flavour profiles of seven beeflike process flavours (BFs) including non-oxidized or oxidized tallow were comparatively analysed by electronic nose, gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis to characterize the headspace of BFs. Analysis of volatiles by GC-MS indicated that the effect of oxidized tallow with moderate oxidization level on Maillard reaction was more prominent than that of others, which potentially could result in an optimal meat flavour with strong, harmony and species-specific characteristics detected by sensory analysis. In addition, electronic nose data confirmed the accuracy of the GC-MS and sensory analysis results. Correlation analysis of the electronic nose measurements, sensory evaluation and characteristic compounds through Partial Least Squares Regression (PLSR) further explained that moderate oxidized tallow with peroxide value (PV) of 87.67-160. mequiv./kg, the p-anisidine value (p-AV) of 30.57-50, and the acid value (AV) of 1.8-2.2. mg KOH/g tallow was a desirable precursor for imparting aroma characteristics of beef flavour.
Balanced chemical reaction does not necessarily reveal either the individual elementary reactions by which a reaction occurs or its rate law.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