Li, Minbo published the artcileEffect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Food Chemistry (2022), 131705, database is CAplus and MEDLINE.
Cloud loss of orange juice could be effectively inhibited by centrifugal treatment, but it can induce flavor changes, which become a new challenge for the industry. This work aims to investigate the effect of centrifugation on flavor changes in orange juice and explore its possible mechanism. Taste- and aroma-related attributes were analyzed, and pectin was characterized. Indicated that pH (4.00), total soluble solid (9.67°Brix), titratable acidity (0.42%), sucrose (44%), fructose (29%), and glucose (27%) were less affected by centrifugation (P > 0.05). However, aroma compounds significantly changed (P < 0.05), where terpenes and alcs. tended to be distributed in pulp and serum after centrifugation, resp. Pearson correlation anal. showed that aroma compound distribution induced by centrifugation was highly related to chelator-solubilized pectin fraction and sodium carbonate-solubilized pectin fraction (|R| > 0.9). In general, centrifugation clearly changed aroma of orange juice, which was mainly affected by pectin characteristics.
Food Chemistry 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, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol.
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