gamma-Nonanolactone
gamma-Nonanolactone is an aroma component of steamed wheat.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Analysis of volatile aroma components in steamed wheat by SPME。[Reference:
WebLink]
Wheat germ is rich in nutriton and the flavor of its products varies according to the processing technology.Peanut was pressure steamed,extracted by SPME and then condensed for GC-MS and GC-O analysis of its volatile aroma components.
METHODS AND RESULTS:
Besides 56 kinds of aroma compounds were identified from steamed wheat by SPME-GC-MS,accounting for 97.76% of the total peak areas of components which were 9 aldehydes(11.79%),6 alcohols(14.87%),4 hydrocarbons(2.8%),8 ketones(9.7%),7 ester(27.91%),3 phenols(2.19%),9 acids(15.58%),10 nitrogen-or sulfur-containing or heterocyclic compounds(14.16%),and 31 odor-active compounds were identified by SPME-GC-O of which the components that had the highest FD factors were ethyl acetate(wine),isovaleraldehyde(chocolate),2-methylpyrazine(roasted),furfural(caramel),2-acetylfuran(toast),hexanoic acid(musty),gamma-Nonanolactone(potato),(E)-2-decenal(licorice),and they account for the pivotal aroma components of steamed wheat.
