Synthetic Route of C10H22OIn 2014, Wang, Yan-ping;Liang, Li-en published 《Determination of volatile aroma components in dahongpao tea and tea brine eggs seasoning packer by SPME-GC/MS》. 《Shipin Gongye Keji》published the findings. The article contains the following contents:
The main volatile aroma components of dahongpao tea and tea brine eggs seasoning packer was extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatog.-mass spectrometry (GC-MS). Results showed that 27 and 56 chengical composition were identified in dahongpao tea extracts and tea brine eggs seasoning packer extracts, they were alc., aldehyde, acids, esters, ene, ketone and heterocyclic compounds containing nitrogen, oxygen, and the main characteristics of volatile aroma components were nerolidol, palmitic acid, peppermint lactate, indole, farnesene, beta-ionone, phenol, orange aldehyde, linalool, benzophenone, etc. By Integral quant. and relative percentage content of the characteristic volatile aroma components in tea brine eggs seasoning packer extracts with dahongpao tea extracts was closely relative to the distribution. To complete the study, the researchers used 3,7-Dimethyloctan-3-ol (cas: 78-69-3) .
3,7-Dimethyloctan-3-ol(cas:78-69-3) is a fatty alcohol that is 3-octanol substituted by methyl groups at positions 3 and 7.Synthetic Route of C10H22O Metabolite observed in cancer metabolism. It has a role as a human metabolite.
Reference:
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