Yuan, Lu;Li, Guifeng;Yan, Ni;Wu, Jianhu;Due, Junjie published 《Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking》. The research results were published in《Journal of Food Science and Technology (New Delhi, India)》 in 2022.Name: cis-13-Docosenamide The article conveys some information:
The objective was to study the optimization of fermentation conditions for fermented green jujube wine and quality anal. This study investigated the fermentation process conditions, the changes in physicochem. indexes, antioxidant capacity and volatile compounds measured from green jujube wine during winemaking. The optimized conditions (the initial sugar, yeast addition, fermentation time and SO2 treatments) for green jujube wine were 24%, 0.3%, 8 d, 80 mg/L, resp. The results showed that the variation trend of different substances in green jujube wine in different fermentation periods were different. In the process of alc. fermentation, the green jujube wine had a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability, 2,2′-amino-di (2-ethyl-benzothiazoline sulfonic acid-6) ammonium salt (ABTS) free radical scavenging ability and reducing power. Furthermore, a total of 50 volatile compounds were identified in green jujube wine, in which the relative content of aldehydes, ketones, heterocyclic and aromatic compounds were significantly reduced after fermentation To complete the study, the researchers used cis-13-Docosenamide (cas: 112-84-5) .
cis-13-Docosenoamide(cas: 112-84-5) was employed as: standard in determination of fatty acid amides in polyethylene packaging film by GC/MS;slip agent for polymers to reduce their friction coefficient and to make films easier to handle.Name: cis-13-Docosenamide
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