Peng, Jiakun et al. published their research in Food Chemistry in 2022 | CAS: 29106-49-8

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.HPLC of Formula: 29106-49-8

New insights into the influences of baking and storage on the nonvolatile compounds in oolong tea: A nontargeted and targeted metabolomics study was written by Peng, Jiakun;Dai, Weidong;Lu, Meiling;Yan, Yongquan;Zhang, Yue;Chen, Dan;Wu, Wenliang;Gao, Jianjian;Dong, Minghua;Lin, Zhi. And the article was included in Food Chemistry in 2022.HPLC of Formula: 29106-49-8 The following contents are mentioned in the article:

A nontargeted and targeted metabolomics method was applied to comprehensively investigate the influences of baking and storage on chem. constituents in fresh-, strong-, and aged-scent types of Foshou oolong teas. The contents of N-ethyl-2-pyrrolidone-substituted flavanols (EPSFs), flavone C-glycosides, gallic acid, and most lipids increased after baking and storage, while the contents of cis-flavanols, alkaloids, flavonol O-glycosides, and most amino acids decreased. Degradation, epimerization, and interaction with theanine were main pathways for the decrease in cis-flavanols. Approx. 20.7%, 12.8%, and 11.6% of epigallocatechin gallate were degraded, epimerized, and interacted with theanine after baking, resp.; 22.5% and 8.71% of epigallocatechin gallate were degraded and interacted with theanine after 10-yr storage, resp. Simulated reactions confirmed that the increases in EPSFs and apigenin C-glycosides were caused by interactions between theanine and flavanols and between apigenin aglycon and glucose, resp. This study offers novel insights into chem. changes during baking and storage of oolong tea. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8HPLC of Formula: 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.HPLC of Formula: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts