Influence of ozone and ultraviolet combination on volatile flavor and functional components of dried Goji was written by Gong, Yuan;Liu, Dun-hua. And the article was included in Shipin Yu Fajiao Gongye in 2015.Application In Synthesis of 2-Butyl-2-ethylpropane-1,3-diol The following contents are mentioned in the article:
Volatile compounds in Gojis treated by ozone and UV combination and untreated ones were extracted and analyzed by solid phase micro-extraction and gas chromatog. mass spectrometry. The relative contents of volatile compounds were tested. Thee were 46 volatile compounds identified which accounted for 64.02% of the total amount of elution components in untreated Goji; 51 volatile compounds were identified which was 70.73% of the total amount of elution components in ozone and UV combined dried Goji. Compared with the untreated ones, the ozone and UV treated Gojis were higher in the quantities and relative content of volatile components and in the functional ingredients flavonoid content increased slightly, polysaccharides and carotenoids declined at different degrees. This study involved multiple reactions and reactants, such as 2-Butyl-2-ethylpropane-1,3-diol (cas: 115-84-4Application In Synthesis of 2-Butyl-2-ethylpropane-1,3-diol).
2-Butyl-2-ethylpropane-1,3-diol (cas: 115-84-4) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. 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.Application In Synthesis of 2-Butyl-2-ethylpropane-1,3-diol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts