Ribeiro, Stephanie Reis et al. published their research in Food Research International in 2022 | CAS: 3391-86-4

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Category: alcohols-buliding-blocks

Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage was written by Ribeiro, Stephanie Reis;Klein, Bruna;Santos, Ingrid Duarte dos;Thewes, Flavio Roberto;Brackmann, Auri;Both, Vanderlei;Wagner, Roger. And the article was included in Food Research International in 2022.Category: alcohols-buliding-blocks This article mentions the following:

This study aimed to evaluate the effects of controlled atm. (CA) storage at a low oxygen partial pressure (pO2; 2 kPa of O2) and low pO2 associated with high pCO2 (2 kPa O2 + 15 kPa CO2) in relation to ambient atm. conditions (control), at different temperatures, on shelled Barton pecan nuts quality after storage. Color, respiration rates, moisture content (MC), and oxidation markers, such as peroxide value (PV), acidity value (AV), and volatile compounds (VC), were evaluated. During six months of storage, the MC decreased in all CA treatments, and treatments at 10°C had the lowest AVs and PVs. However, the treatment with high pCO2 levels also guaranteed lower AVs at 20°C. The color parameter b* (yellow), which is related to the golden appearance of pecans and is a highly desirable visual attribute in the commercialization of nuts, was maintained high in treatments at 10°C with CA treatments until six months of storage. The VCs, characteristic of lipid oxidation (aldehydes, acids, alcs., and ketones), increase in all treatments with prolonging storage. When pCO2 was associated to 10°C at six month of storage, it showed a larger area in the acids and unsaturated aldehyde classes, while it was relevant for alcs., lactones, and esters at 20°C, with sweet characteristics, including Et ethanoate, Et hexanoate, and butyrolactone. Thus, this study shows another advance in the storage techniques of shelled pecans, pointing to alternatives for reducing energy costs in the cooling chain. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Category: alcohols-buliding-blocks).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Category: alcohols-buliding-blocks

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts