https://www.selleckchem.com/pr....oducts/puromycin-ami
The changes and relationships between the volatile compounds and fatty acids, and between volatile compounds and free amino acids were analyzed after they were handled by 400 and 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). The volatile components of 31, 30, and 32 were detected in the untreated, 400, and 500 MPa samples, respectively. Unlike the ketones and acids, the three contents, including ester (59.59%-71.34%), alcohol (5.95%-7.56%), and aldehyde (0.36%-1.25%), were greatly changed. While HHP treatment
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