In organic chemistry, atoms other than carbon and hydrogen are generally referred to as heteroatoms. The most common heteroatoms are nitrogen, oxygen and sulfur. Now I present to you an article called The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits, published in 2021-03-30, which mentions a compound: 13925-00-3, mainly applied to sweet biscuit sodium chloride sensory physicochem property; Biscuit structure; Biscuits; Physicochemical properties; Porosity; Sensory properties; Sodium reduction, Name: 2-Ethylpyrazine.
Salt is included in many foods which consumers do not regard as salty. This ”hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant flavor and texture differences after a salt reduction of 33% (0.86 g/ 100 g). This was explained by differences in the partitioning of hydrophobic aroma compounds into the headspace and a significant impact on structure. Texture anal. and X-ray-μCT measurements revealed a reduced hardness with larger and more air cells in salt-reduced biscuits. It is suggested that salt impacts on cereal proteins by altering their aggregation around flour particles and at bubble walls and that slower water loss occurs in salted matrixes during baking. Hence, this study revealed the key properties significantly affected by salt reduction and proposes an explanation which will help to develop a targeted ”hidden-salt” reduction strategy.
In some applications, this compound(13925-00-3)Name: 2-Ethylpyrazine is unique.If you want to know more details about this compound, you can contact with the author or consult more relevant literature.