De Flaviis, Riccardo published the artcileWheat classification according to its origin by an implemented volatile organic compounds analysis, Name: n-Octanol, the main research area is ethanol hexanal acetic acid classification wheat quality; GC–MS; Pedoclimatic conditions; SPME; Volatile organic compounds; Wheat species.
Food volatile organic compounds (VOCs) anal. is a useful tool in authentication and classification processes, but, to date, the anal. of wheat VOCs is still little explored. In this study a method of anal. based on solid phase microextraction coupled with gas chromatog.-mass spectrometry was optimized by testing different types of fibers, sample preparation methods and amounts, extraction temperatures and times, desorption times and oven programs. The anal. was applied to six wheat cultivars harvested in different areas, and permitted to identify 158 VOCs, of which 98 never found before. A principal component anal. performed on the dataset showed that the area of cultivation accounted for the highest source of variability. Partial least squares anal. permitted to correctly classify wheats based on their cultivation area and species, and to identify the most discriminant VOCs. These results are promising for the study of the influence of geog. origin on wheat quality.
Food Chemistry published new progress about Classification. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Name: n-Octanol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts