Detail of "123-15-9"

Reference

Studies on the processing of low salt fermented sea foods

Studies on the processing of low salt fermented sea foods. 9. Processing conditions of low salt fermented small shrimp and its flavor components. Lee, Eung Ho; Ahn, Chang Bum; Oh, Kwang Soo; Lee, Tae Hun; Cha, Yong Jun; Lee, Keun Woo (Dep. Food Sci. Technol., Natl. Fish. Univ. Pusan, Pusan 608, S. Korea). Han'guk Susan Hakhoechi, 19(5), 459-68 (Korean) 1986. CODEN: HSHKAW. ISSN: 0374-8111. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Low-sodium salt fermented small shrimp for traditional high-sodium salt fermented shrimp was studied. Low-salt fermented small shrimp was prepd. with 4% NaCl and 4% KCl, and various additives such as 0.5% lactic acid [50-21-5], 6% sorbitol [50-70-4] and 4% Et alc. ext. of red pepper as preservatives and flavor enhancers. Changes in fllavor compds., volatile compds. and fatty acid compn. in low-salt fermented small shrimp were analyzed and compared with those of conventional 20% NaCl fermented shrimp during fermn. for 120 days at 25°. The most favorable taste for fermented small shrimp was obtained at 60 days of fermn. Judging from sensory evaluation, little difference in taste was detected between the low-salt and high-salt fermented small shrimp. The principal taste compds. in fermented small shrimp were free amino acids, and betaine [107-43-7] and nucleotides, and their related compds. played an accessory role. The major amino acids in fermented small shrimp were glutamic acid, leucine, proline, glycine, lysine and aspartic acid. The major fatty acids in fermented small shrimp samples were , , , and , and unsatd. fatty acids decreased slightly while satd. fatty acids increased during fermn. At 60 days of fermn. 8 kinds of volatile fatty acids (acetic acid [64-19-7], propionic acid [79-09-4], isobutyric acid [79-31-2], butyric acid [107-92-6], isovaleric acid [503-74-2], valeric acid [109-52-4], isocarproic acid [646-07-1], carproic acid [142-62-1]), 6 kinds of carbonyol compds. (ethanal [75-07-0], propanal [123-38-6], 2-methylpropanal [78-84-2], 3-methylbutanal [590-86-3], pentanal [110-62-3], 2-methylpentanal [123-15-9]), and 3 kinds of volatile amines (methylamine [74-89-5], trimethylamine [75-50-3], isopropylamine [75-31-0]) were identified.

Metal cluster catalysis

Metal cluster catalysis. 1. Hydroformylations of 1- and 2-pentene catalyzed by two cobalt carbonyl clusters: nonacarbonyl-.mu.3-benzylidyne-tricobalt and di-.mu.2-carbonyl-di-.mu.4-phenylphosphido-octacarbonyltetracobalt. Ryan, Robert C.; Pittman, Charles U., Jr. (Dep. Chem., Univ. Alabama, University, Ala., USA). J. Am. Chem. Soc., 99(6), 1986-8 (English) 1977. 13682-03-6 and 123-15-9 are also in the experiment. CODEN: JACSAT. DOCUMENT TYPE: Journal CA Section: 23 (Aliphatic Compounds) Section cross-reference(s): 67, 78, 29 The terminal-to-branched product selectivity was studied at 90-150.degree./1100-200psi in the title systems. Terminal product predominated in 1-pentene hydroformylations with both cluster compds., and the selectivity generally increased on lowering the temp. and raising the pressure. For 2-pentene hydroformylation with either catalyst the terminal aldehyde predominated slightly over the branched aldehydes under most conditions. Both clusters catalyzed slow olefin hydrogenation, olefin isomerization, and alkyne hydrogenation. The cluster compds. were recovered unchanged from the reaction. .