Wei, Shouhui; Xiao, Xuemei; Wei, Lijuan; Li, Lushan; Li, Guichen; Liu, Fanhong; Xie, Jianming; Yu, Jihua; Zhong, Yuan published the artcile< Development and comprehensive HS-SPME/GC-MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components>, Safety of 2-Ethylhexan-1-ol, the main research area is Brassica volatile compound flavor HS SPME GCMS; Cabbage cultivars; HCA; HS-SPME/GC–MS; OAVs; PCA; RFC; Volatile compounds.
Seven parameters of the headspace solid phase micro-extraction (HS-SPME) for extracting volatile compounds from cabbage were optimized comprehensively for the first time. A total of 75 volatiles were identified and quantified in 10 cabbage cultivars, mainly including aldehydes, hydrocarbons, esters, isothiocyanates, alcs., ethers, nitriles and thiazoles. Di-Me ether was the most abundant volatile. There were 24 volatiles with the odor activity values (OAVs) greater than 1 making large contributions to the cabbage flavor. Pungent aroma was the strongest odor, followed by green and fruity aromas. In short, the overall OAV of purple cabbages were generally higher than that of green cabbage. The volatile profile of 10 cabbage cultivars could be distinguished on the basis of radar fingerprint chart (RFC), hierarchical cluster anal. (HCA) and principal component anal. (PCA). Therefore, this study not only developed a feasible method to distinguish different cabbage cultivars, but also established a theor. basis for the genetic improvement of cabbage flavor.
Food Chemistry published new progress about Alcohols Role: ANT (Analyte), ANST (Analytical Study). 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Safety of 2-Ethylhexan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts