Xiao, Zuobing published the artcileCharacterization of the key aroma compounds in three world-famous black teas, Application In Synthesis of 106-25-2, the publication is European Food Research and Technology (2022), 248(9), 2237-2252, database is CAplus.
The volatile compounds of three world-famous black teas (Darjeeling, DJL, Keemun, KM, and Ceylon, CL) were extracted by stir bar sorptive extraction (SBSE), and analyzed by gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry (GC-MS). The results indicated that 78, 76, and 69 volatile compounds were detected in the three tea infusions. And 9 sulfur compounds in black teas were identified by gas chromatog.-flame photometric detection (GC-FPD). In addition, a total of 42 aroma compounds were perceived and 38 compounds were identified as important aroma compounds due to their high odor activity values (OAVs), such as 3-methylbutanal (OAV: 24-82), linalool (OAV: 24-64), geraniol (OAV: 2-97), β-ionone (OAV: 54-122), and cis-jasmone (OAV: 2-119). According to the results of aroma recombination and omission experiments, 2-methylbutanal, linalool, Me salicylate and β-cyclocitral were confirmed to be the key aroma compounds in Darjeeling black tea, 3-methylbutanal, hexanal, β-myrcene, and Me salicylate were the key aroma compounds in Keemun, while β-ionone, linalool, 2-methylbutanal, and salicylaldehyde were the key aroma compounds in Ceylon black tea.
European Food Research and Technology published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C11H16BNO3, Application In Synthesis of 106-25-2.
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