Reference of 2-Hexyl-1-decanol《Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods》 was published in 2021. The authors were Hong, Seong Jun;Boo, Chang Guk;Lee, Jookyeong;Hur, Seong Wook;Jo, Seong Min;Jeong, Hyangyeon;Yoon, Sojeong;Lee, Youngseung;Park, Sung-Soo;Shin, Eui-Cheol, and the article was included in《Food Science and Biotechnology》. The author mentioned the following in the article:
The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) anal., freeze-dried radish was high in the sensor values of sourness, umami, and sweetness, however, the saltiness was the lowest. In particular, the sensor values of taste freeze-dried radish have changed more than that of thermally processed radishes. Unlike the results of E-tongue, volatiles of freeze-dried radish have changed less than that of thermally processed radishes. In detail, amounts of sulfur-containing compound (thiophene) in freeze-dried radish were relatively higher than thermally processed radishes by an electronic nose. For gas chromatog.-mass spectrometry and GC-olfactometry, the amount of sulfur-containing compounds in freeze-dried radish were also relatively higher than thermally processed radishes, and odor active compounds were also high in freeze-dried radish.2-Hexyl-1-decanol (cas: 2425-77-6) were involved in the experimental procedure.
2-Hexyl-1-decanol(cas: 2425-77-6) is a fatty acid that is found in the essential oils of plants and has been shown to have fungicidal properties.Reference of 2-Hexyl-1-decanol It has also been shown to inhibit the growth of Candida glabrata when used as a cationic surfactant.
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