North, Megan K.;Dalle Zotte, Antonella;Hoffman, Louwrens C. published 《The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage》 in 2019. The article was appeared in 《Meat Science》. They have made some progress in their research.Application of 80-46-6 The article mentions the following:
Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 wk). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Color, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discoloration seemed delayed. The volatile profile was dominated by esters, alcs. and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms. The experimental procedure involved many compounds, such as 4-tert-Amylphenol (cas: 80-46-6) .
4-tert-acylphenol (cas:80-46-6) contains hydroxyl group.Some low molecular weight alcohols of industrial importance are produced by the addition of water to alkenes. Ethanol, isopropanol, 2-butanol, and tert-butanol are produced by this general method. Application of 80-46-6
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