Wang, Wenli published the artcileAnalysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry, COA of Formula: C4H6O3, the publication is Meat Science (2018), 14-25, database is CAplus and MEDLINE.
A microwave assisted extraction method coupled with solvent assisted flavor evaporation (MAE-SAFE) was used to extract the volatiles from three-selected Chinese dry-cured hams (Jinhua ham, Xuanwei ham and Rugao ham). Extracts were analyzed by comprehensive two-dimensional gas chromatog. with high-resolution time-of-flight mass spectrometry (GC × GC/HR-TOFMS), gas chromatog.-mass spectrometry (GC-MS), resp. A total 165 volatile compounds were identified by GC × GC/HR-TOFMS while only 50 compounds were identified by GC-MS. Principal component anal. showed that the specific dominant volatile compounds were [S-(R*,R*)]-2,3-butanediol (26.39%) and 3-methyl-butanoic acid (7.53%) for Jinhua ham, were [R-(R*,R*)]-2,3-butanediol (16.85%) and acetic acid (8.25%) for Rugao ham and were dihydro-4-hydroxy-2(3H)-furanone (11.67%) and hexanoic acid (8.24%) for Xuanwei ham. The results not only provided a fast and mild extraction method to analyze the volatiles in non-volatile food matrixes, but also represented the detailed information of volatile profiles of Chinese dry-cured hams.
Meat Science published new progress about 19444-84-9. 19444-84-9 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Ester,Alcohol, name is 3-Hydroxydihydrofuran-2(3H)-one, and the molecular formula is C20H18BrN3, COA of Formula: C4H6O3.
Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem