Safety of 11-Bromoundecanoic acid. Aromatic compounds can be divided into two categories: single heterocycles and fused heterocycles. Compound: 11-Bromoundecanoic acid, is researched, Molecular C11H21BrO2, CAS is 2834-05-1, about Effect of different frying methods on flavor quality of pork chops. Author is Meng, Xiangren; Chen, Shengshu; Chen, Chang; Wang, Hengpeng; Wu, Peng; Tu, Mingliang; Gao, Ziwu.
In this paper, pork chops were used as research objects to analyze the effects of different frying methods (traditional, microwave, air fryer) on lipid oxidation and volatile flavor components. The results showed that the frying could promote the fat oxidation of pork. The oxidation value (POV) and thiobarbituric acid value (TBARS) of the pork chops were significantly increased after different frying methods (P<0.05). There was a significant difference in the degree of lipid oxidation between the pork chops of different frying methods (P<0.05). Among them, the microwave fried pork chops had the highest degree of lipid oxidation, followed by the air fryer, while the traditional fried samples had the lowest oxidation degree. In the traditional fried, microwave fried and air fryer fried pork chops samples, 54, 50, 53 kinds of volatile flavor substances were detected, among which the aldehydes were the main volatile components. There was no significant (P<0.05) difference in the relative content of total aldehydes among the three frying methods. Results: indicating that the air fryer had a high similarity to the traditional and microwave frying in the flavor quality of the pork chops. 2, 3-dimethylpyrazine having a baking aroma was detected in a sample of fried pork chops in the air fryer. I hope my short article helps more people learn about this compound(11-Bromoundecanoic acid)Safety of 11-Bromoundecanoic acid. Apart from the compound(2834-05-1), you can read my other articles to know other related compounds.
Reference:
Metal catalyst and ligand design,
Ligand Template Strategies for Catalyst Encapsulation – NCBI