Leek or garlic a chemical evaluation of elephant garlic volatiles was written by Ascrizzi, Roberta;Flamini, Guido. And the article was included in Molecules in 2020.Related Products of 106-21-8 The following contents are mentioned in the article:
“Aglione della Valdichiana” is listed among the Traditional Agronomic and Edible Products of Italy, as it is a typical product of the Chiana Valley (Tuscany, Italy). It is also known as “elephant garlic”, due to the dimension of its cloves, and, other than in the Italian Mediterranean area, its presence is also reported in North Africa and Southwest Asia. The current botanical classification identifies it as a leek variety (Allium ampeloprasum L.), although its appearance, except for its larger dimensions, resembles that of garlic. In the present study, the spontaneous volatile emission of whole and cut cloves of “Aglione della Valdichiana” (elephant garlic), garlic, and leek has been profiled by headspace solid phase micro-extraction The results have been subjected to statistical analyses (anal. of variance, hierarchical cluster, and principal component anal.) to assess whether the chem. profile confirmed the botanical proximity of elephant garlic and leek, rather than garlic. The phytochem. volatiles evaluation indicated a higher proximity of elephant garlic to garlic, rather than leek, at least for the Chiana Valley specimen analyzed in this study. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8Related Products of 106-21-8).
3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Related Products of 106-21-8
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts