Yu, Tung-Hsi published the artcileIsolation and identification of volatile compounds of unbaked Oolong tea and baked Oolong tea using an acid/base fractionation method, Recommanded Product: 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, the main research area is volatile Oolong tea leaf baking.
The volatile compounds of unbaked Oolong tea and baked Oolong tea leaves were isolated using the instantaneous Likens-Nickerson steam distillation/dichloromethane extraction method. The flavor isolates were fractionated using acid-base fractionation methods. After being concentrated, the volatile compounds in each fraction were determined by gas chromatog.-mass spectrometry (GC-MS). Around 200 volatile compounds were identified from Oolong tea samples. Baking significantly increased the compounds, which were likely generated from Maillard reactions. These compounds included pyrazines and some nitrogen-containing compounds
Food Science and Agricultural Chemistry published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), PUR (Purification or Recovery), BIOL (Biological Study), PREP (Preparation). 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, Recommanded Product: 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts