Determination of volatile compounds in sesame oil and sesame flavor using headspace solid-phase microextraction and GC-MS was written by Qin, Zao;Yang, Ran;Gao, Gui-yuan;Huang, Ji-nian;Chen, Xiao-lan;Qu, Ling-bo. And the article was included in Shipin Kexue (Beijing, China) in 2012.Application In Synthesis of Benzo[d][1,3]dioxol-4-ol This article mentions the following:
The volatile composition of com. and laboratory-prepared sesame oil and two sesame flavor samples was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Sesame flavor contained higher levels of volatile compounds such as pyrazines, furans, pyridines, ketones and phenols, which greatly contributed to the aroma of sesame oil. However, such compounds as 3,5-dimethyl-phenol, 3-methyl-1,2-cyclopentanedione, 2-hydroxy-3-methyl-2-cyclopenten-1-one, cyclooctane and 2-furfurylthiol were observed in sesame flavor but not in sesame oil. Thiazole and pyrrole were only detected in sesame oil but not in sesame flavor. In the experiment, the researchers used many compounds, for example, Benzo[d][1,3]dioxol-4-ol (cas: 69393-72-2Application In Synthesis of Benzo[d][1,3]dioxol-4-ol).
Benzo[d][1,3]dioxol-4-ol (cas: 69393-72-2) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Application In Synthesis of Benzo[d][1,3]dioxol-4-ol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts