Li, Yonglin et al. published their research in European Food Research and Technology in 2022 | CAS: 29106-49-8

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Reference of 29106-49-8

Chemical profiling of ancient bud black tea with a focus on the effects of shoot maturity and fermentation by UHPLC-HRMS was written by Li, Yonglin;Chen, Ning;Li, Wenting;Lou, Huaqiao;Li, Yan;Xiong, Qian;Bai, Ruoxue;Wang, Jintao;Hu, Yongdan;Ren, Dabing;Yi, Lunzhao. And the article was included in European Food Research and Technology in 2022.Reference of 29106-49-8 The following contents are mentioned in the article:

Ancient bud black tea (ABBT) is a special kind of black tea (BT) made from the bud of ancient tea tree. However, there is limited information about its chem. composition and the effects of shoot maturity and fermentation By UHPLC-HRMS, 208 compounds including catechins, flavonoids, phenolic acids, alkaloids and others were qual. and quant. analyzed in ABBT. By comparison with traditional BT made from one bud with multiple leaves, it was suggested that the shoot maturity has great effects on the chem. profile of BT. Most of the detected compounds exhibited lower content in ABBT, while only a little number of compounds (e.g., theaflavin-3′′-gallate, theaflavin-3-gallate, theaflavin-3,3′-gallate, quercitrin, isoquercitrin, and quinic acid) showed significantly higher contents in ABBT. During fermentation, the contents of these compounds varied obviously but with inconsistent trends. Simple catechins (e.g., EC, EGCG), dimers of catechins and their derivatives (e.g., prodelphinidin B2) showed an inconsistent decreasing trend, while oxidative polymerization products such as theaflavin-3,3′-gallate and theasinensin A showed a continuous increasing trend of content. Addnl., the contents of free phenolic acids, flavonoids, caffeine and amino acids showed a decreasing trend of content, while acylated phenolic acids exhibited an opposite trend. As a result, this work revealed the chem. profile of ABBT and enhanced our understanding with respect to the effects of shoot maturity and fermentation This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Reference of 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Reference of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts