HS-SPME-GC-MS characterization of volatile chemicals released from microwaving and conventional processing methods of fenugreek seeds and flours was written by Rajhi, Imene;Baccouri, Bechir;Rajhi, Fatma;Hammami, Jamila;Souibgui, Monia;Mhadhbi, Haythem;Flamini, Guido. And the article was included in Industrial Crops and Products in 2022.Electric Literature of C10H22O The following contents are mentioned in the article:
This study was to evaluate the effects of microwave and conventional processing methods on the aroma profiles of fenugreek seeds and flours. The volatiles of raw, sprouted, boiled, roasted, and micro-waved fenugreek grains were evaluated using headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatog.-mass spectrometry (GC-MS). 51 and 60 volatiles were detected in the emission bouquets of raw and processed seeds and flours, resp. Volatiles were divided into seven chem. classes, including monoterpenes hydrocarbons, sesquiterpenes hydrocarbons, phenylpropanoids, non-terpenes derivatives, apocarotenes, nitrogen/sulfur derivative and oxygenated monoterpenes. The data showed that volatiles were significantly affected by the type of processing. All treatments increase the amounts of volatiles including aldehydes, alcs., esters, and alkanes except for the microwave heating. Indeed, the dominant volatiles in microwaved fenugreek were pyrazines, with chocolate aroma like flavor. The microwave heating is based on an energy-efficient and water-saving technol.; it is an interesting and more sustainable technique to be employed in the legume processing. The findings of this study demonstrate that microwave technol. has potential for fenugreek processing. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8Electric Literature of C10H22O).
3,7-Dimethyloctan-1-ol (cas: 106-21-8) 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. 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.Electric Literature of C10H22O
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts