Bi, Jicai published the artcileEffect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder, Name: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of Food Processing and Preservation (2022), 46(3), e16358, database is CAplus.
The Wuxiang powder is a Chinese traditional condiment with a strong aroma and flavor. Moreover, it is suitable for dishes prepared using several cooking methods. Gas chromatog.-ion mobility spectrometry was used to analyze the changes in the flavor of the original Wuxiang powder, the air-fried Wuxiang powder and the stewed Wuxiang powder. A total of 49 volatile compounds were studied, including 17 aldehydes, 9 alkenes, 9 esters, 7 alcs., 2 ethers, 2 furans, 1 acid, 1 ketone and 1 phenol. The contents of aldehydes, hydrocarbons, esters and alcs. were higher than others. The principal component anal. elucidated significant differences in the aroma among different cooking methods of the Wuxiang powder. According to the relative odor activity value, the major flavor compounds that contributed to the difference in the aroma among different cooking methods were (Z, Z)-2, 4-decadienal, anethole, decanal, 3-methylbutanal, β-caryophyllene, α-pinene, linalool, eugenol, octanal, heptanal, and hexanal.
Journal of Food Processing and Preservation 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 C10H18O, Name: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.
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