Evaluation of germination effect on volatile compounds of different faba bean cultivars using HS-SPME/GC-MS was written by Rajhi, Imene;Baccouri, Bechir;Rajhi, Fatma;Hammami, Jamila;Souibgui, Monia;Amri, Moez;Mhadhbi, Haythem;Flamini, Guido. And the article was included in Journal of Food Composition and Analysis in 2022.SDS of cas: 106-21-8 The following contents are mentioned in the article:
The effect of germination on flavor attributes of six Vicia faba L. cultivars (Najeh, Saber, Chourouk, Local, Bachar and Badii) was assessed using HS-SPME/GC-MS technique. Of all aroma compounds identified, 37 were emitted by unsprouted (19) and sprouted (28) seeds. However, 32 active odors were characterized in the flours obtained from unsprouted (18) and sprouted (28) grains. The total identification percentages of the volatiles ranged from 94.2% to 99.9%. The volatiles were classified into five chem. classes i.e., monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), sesquiterpene hydrocarbons (STH), apocarotenes (AP), and non-terpene derivatives (NTD). Germination induced the formation of OM, increased NTD, and decreased MH in sprouted seeds, with the sole exception of the Najeh cultivar. In flours, the most representative chem. classes was NTD followed by MH, again with the exception of the for Najeh cultivar, which emitted much more STH. In addition, an increase in beany flavors in sprouted faba beans has been noted. The milling reduced the percentage of nonanal, considered one of the beany flavors of faba beans. However, when the germinated seeds were minced, a new beany flavor constituent appeared, 2-pentyl furan. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8SDS of cas: 106-21-8).
3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.SDS of cas: 106-21-8
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