Yetisen, Mehmet published the artcileElucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC-MS-Olfactometry, Related Products of alcohols-buliding-blocks, the publication is International Journal of Food Science and Technology (2022), 57(8), 5280-5288, database is CAplus.
Volatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and color properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds Limonene, γ-terpinene, β-pinene and α-pinene were the influential terpenes responsible for the distinctive odor of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma-active compounds Besides, the heat treatment had a pos. effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds Sensory anal. revealed that the most preferred sample was the juice with lemon peel oil added after pasteurization.
International Journal of Food Science 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 C14H7F3OS, Related Products of alcohols-buliding-blocks.
Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts