Category: 106-25-2

Li, Minbo published the artcileEffect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Food Chemistry (2022), 131705, database is CAplus and MEDLINE.

Cloud loss of orange juice could be effectively inhibited by centrifugal treatment, but it can induce flavor changes, which become a new challenge for the industry. This work aims to investigate the effect of centrifugation on flavor changes in orange juice and explore its possible mechanism. Taste- and aroma-related attributes were analyzed, and pectin was characterized. Indicated that pH (4.00), total soluble solid (9.67°Brix), titratable acidity (0.42%), sucrose (44%), fructose (29%), and glucose (27%) were less affected by centrifugation (P > 0.05). However, aroma compounds significantly changed (P < 0.05), where terpenes and alcs. tended to be distributed in pulp and serum after centrifugation, resp. Pearson correlation anal. showed that aroma compound distribution induced by centrifugation was highly related to chelator-solubilized pectin fraction and sodium carbonate-solubilized pectin fraction (|R| > 0.9). In general, centrifugation clearly changed aroma of orange juice, which was mainly affected by pectin characteristics.

Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Wang, Shengnan published the artcileInvestigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine, SDS of cas: 106-25-2, the publication is Food Chemistry: X (2022), 100281, database is CAplus and MEDLINE.

In this study, the volatility of three typical wine aromas in model wine was investigated by HS-SPME-GC-MS, NMR, and sensory evaluation as influenced by different concentrations and structural properties of phenolics. Results showed that three phenolic fractions (phenolic acids, monomeric/oligomeric and polymeric procyanidins) exhibited different matrix effects on floral, fruity, and aged aromas perception. Physico-chem. and sensory analyses together indicated that all fractions reduced the perceived intensity of fruity and aged aroma attributes, and displayed stronger retention effects on fruity aromas at higher mDP and concentrations Monomeric/oligomeric and polymeric procyanidins promoted highly hydrophobic floral aromas release, whereas inhibiting the volatility of low hydrophobic fruity aromas. NMR confirmed that the reduction in the volatility of rose oxide, Et butanoate and whiskey lactone was attributed to interactions with epicatechin. This study aims to provide new thoughts and theor. support for wine aroma regulation during winemaking by reconstructing the phenolic composition in wine.

Food Chemistry: X published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C8H14O2, SDS of cas: 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Chen, Kai published the artcileFreeze-thaw cycles characterize varietal aroma of Vidal blanc grape during late harvest by shaping self-assembled microeukaryotic communities, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Food Chemistry (2022), 132553, database is CAplus and MEDLINE.

To study the effects of microeukaryotic communities on development of varietal aroma of Vidal blanc grape during late harvest, metagenomics, gas chromatog.-mass spectrometry, climate factors and SEM were jointly used to discover how freeze-thaw stress influences grape skin and shapes the microeukaryotic consortia. Most free terpenes, monoterpenes and C13-norisoprenoids developed during late harvest. Freeze-thaw cycles caused damage of the wax layer and microfissures on the cuticle of grape berries. This increased nutrients availability and supported the dominance of oxidative and fermentative ascomycetous populations. Microbial assemblages possessed certain ecosystem functions, which correlated to the development of characteristic volatile organic compounds, such as free terpenes and phenylalanine derivatives Significantly upregulated genes of CAZy were identified as FENNEDOB12352, OJNJMGIN252777, EGHMEMAM161340, EGHMEMAM158447, KKFIDJDF144524, BEDCFLNK31943, LHALBBHN88115, BEDCFLNK41042. Zymoseptoria tritici, Kluyveromyces lactis, Yarrowia lipolytica, and Pichia kudriavzevii were selected as key factors in yeast assemblage.

Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Torres, Nazareth published the artcileShifts in the phenolic composition and aromatic profiles of Cabernet Sauvignon (Vitis vinifera L.) wines are driven by different irrigation amounts in a hot climate, Application In Synthesis of 106-25-2, the publication is Food Chemistry (2022), 131163, database is CAplus and MEDLINE.

Wine final color, taste and aroma are closely related to the accumulation of secondary metabolites that may be affected by deficit irrigation applied in viticulture. A two-year study was conducted to assess the different fractions of crop evapotranspiration (ET_c) irrigation replacement on wine composition, addressing the anal. of flavonoids and volatiles under context of global warming. Irrigating with 100% ET_c (full grapevine demand) enhanced wine hue, antioxidant capacity, and some aromas; however, it came with a diminution of flavonoids and a less stable flavonoid profile. Replacing 25 and 50% ET_c in wine grape improved wine color intensity, concentration of flavonoids, and shifted the aromatic profiles. These treatments increased some terpenes and esters which may enhance the desirable aromas for Cabernet Sauvignon, and decreased C6 alcs. related to unpleasant ones. Therefore, despite the warming trends in Mediterranean climates, 100% ET_c irrigation would be not advisable to improve or maintain wine quality, and 50% ET_c was sufficient.

Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C18H34N4O5S, Application In Synthesis of 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Wei, Yuming published the artcileImproving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Food Chemistry (2022), 132982, database is CAplus and MEDLINE.

Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, resp., as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and β-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and β-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor-taste interactions.

Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C40H36O4P2, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Chen, Jiayu published the artcileCharacterization of the key differential volatile components in different grades of Dianhong Congou tea infusions by the combination of sensory evaluation, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and odor activity value, Synthetic Route of 106-25-2, the publication is LWT–Food Science and Technology (2022), 113755, database is CAplus.

Aroma is an important factor in evaluating tea infusion quality. In this study, the aroma quality of 44 Dianhong Congou tea infusions was classified into high-quality group and non-high-quality group according to the sensory evaluation. The volatile components were investigated by using headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry. A total of 258 volatile components were identified, of which the three component types with the highest relative percentages were alcs. (17.05%), aldehydes (15.12%), and heterocycles (15.12%). Clear discrimination was achieved by orthogonal partial least squares discrimination anal. (R2Y = 0.94, Q2 = 0.82). In addition, 69 important differential compounds were identified based on variable importance in the projection value (VIP > 1.0) and one-way ANOVA (p < 0.05). Moreover, seven common key odorants with odor activity values (OAVs) >1 were screened out, including (E, E)-2,4-heptadienal, linalool, 1-octene-3-one, geraniol, β-myrcene, (Z)-4-heptenal, and nonanal. Aroma character impact value indicated that linalool performed a pos. supportive role in the aroma quality of Dianhong Congou tea infusions, while (E, E)-2,4-heptadienal neg. affected the aroma quality. These results contribute to providing a theor. support for directional processing of high-quality black tea.

LWT–Food Science and Technology published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Synthetic Route of 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Zhu, X. published the artcileInfluence of Saccharomyces cerevisiae autochthonous MQ3 strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine, COA of Formula: C10H18O, the publication is Australian Journal of Grape and Wine Research (2022), 28(1), 41-49, database is CAplus.

Terpenes are major varietal aroma compounds significantly contributing to wine quality and style. Autochthonous microbial starters can promote the formation and release of the terpenes and thus highlight the terroir typicality of wines. This study compared the physicochem. parameters, changes in the terpene concentration, β-D-glucosidase activity and sensory attributes of Chardonnay wines fermented individually by the Saccharomyces cerevisiae autochthonous MQ3 strain isolated from spontaneous fermented grape must and by three com. S. cerevisiae strains. The evolution of terpenes during alc. fermentation was followed with ultrasound-assisted liquid-liquid extraction combined with GC. The physicochem. parameters of wine fermented by the MQ3 strain were significantly different from those of the wines fermented by other yeasts. The pattern of the terpenes detected, including linalool, α-terpineol, farnesol, geraniol, nerol and citronellol, varied during alc. fermentation The MQ3 strain induced greater accumulation of terpenes with increased concentration of α-terpineol, geraniol and (E,E)-farnesol. Besides, the MQ3 strain exhibited an enhanced ability to produce β-D-glucosidase compared to that of the other three strains. With the exception of α-terpineol and (E,E)-farnesol, there was no significant correlation between the concentration of the other terpenoids and β-D-glucosidase activity as shown by Pearson’s correlation anal. Wine produced with the MQ3 strain was characterised by a distinctive complex flavor with enhanced floral and fruity aromas. Conclusions : The autochthonous MQ3 strain had a pos. effect on the varietal aroma and sensory quality of the wines. Significance of the Study : Due to its aroma enhancing ability, the MQ3 strain could be applied to produce quality Chardonnay wine with terroir typicality.

Australian Journal of Grape and Wine Research published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C15H20BNO3, COA of Formula: C10H18O.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Liao, Liangkun published the artcileAnti-inflammatory effect of essential oil from Amomum Tsaoko Crevost et Lemarie, Quality Control of 106-25-2, the publication is Journal of Functional Foods (2022), 105087, database is CAplus.

Amomum Tsaoko Crevost et Lemarie is a kind of spices and traditional Chinese medicines with great com. value. Traditional treatment often uses essential oils from Amomum Tsaoko in aromatherapy. In this study, researchers analyzed the composition of steam-distilled essential oil from Amomum tsaoko (ATEO) and evaluated its potential antioxidant and anti-inflammatory activity. GC-MS identified a total of 33 volatile compounds, the majority of which were alc. (1,8-cineole and nerol) and aldehyde ((2E)-2-decenal) compounds Addnl., ATEO showed great anti-inflammatory activity in LPS-induced RAW 264.7 macrophages. ATEO markedly inhibited the nitric oxide (NO) release, and decreased the expression level of TNF-α, IL-1β, IL-6 and monocyte chemotactic protein-1 (MCP-1) in a dose-dependent manner. Furthermore, ATEO significantly reduced the expression of iNOS, COX-2, NF-κB p-p65 and p-ERK. These results suggested that ATEO has great anti-inflammatory activity in LPS-induced RAW 264.7 cells, which will facilitate the development of ATEO as a functional food.

Journal of Functional Foods published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Quality Control of 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Ni, Ruijie published the artcileCharacterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Food Chemistry (2022), 131984, database is CAplus and MEDLINE.

Fried huajiao oil (FHO) samples prepared with red or green huajiao are widely applied in different Chinese cuisines due to their own aroma characteristics. To investigate their different aroma profiles, 2 red and 3 green FHOs were analyzed by quant. descriptive sensory anal. (QDA) and gas chromatog.-olfactometry/aroma intensity (GC-O/AI). QDA results showed a distinct difference among FHOs in terms of all sensory attributes. Thirty odorants with high OAVs and AIs were screened from 5 FHOs, among which β-myrcene, (E)-2-heptenal, limonene, α-terpineol and p-cymene were the major characteristic compounds of FHOs. In addition, through orthogonal partial least square discriminate anal. (OPLS-DA), linalool, linalyl acetate, and 1,8-cineole were considered as the volatile markers for classification of FHOs with red and green huajiao. Thereafter, aroma recombination and omission tests were performed to characterize the key aroma compounds of red and green FHOs.

Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Kang, Yuxuan published the artcilePreparation of Kushui Rose (Rosa setate x Rosa rugosa) essential oil fractions by double molecular distillation: Aroma and biological activities, Safety of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Industrial Crops and Products (2022), 114230, database is CAplus.

Kushui Rose (Rosa setate x Rosa rugosa, KR) is a distinctive Chinese rose variety. Its extracts, especially essential oil (EO), showed various biol. activities. In this study, double mol. distillation was used to sep. different fractions from KREO. GC-MS was used to detect the composition of volatile components in different fractions. The aroma anal. of different fractions was carried out by a professional sensory evaluation team. D1 (the light phase in the first stage) and R2 (the heavy phase in the second stage) showed better biol. activities, with a lower IC50 value on antioxidant ability and a higher capacity for antimicrobial. Furthermore, D1 and R2 also effectively prevented the oxidation of sunflower oil. The antimicrobial mechanism was explored by relative conductivity, the content of protein and reducing sugar, and SEM on Escherichia coli. In all, mol. distillation could be considered an effective way to improve the aroma and biol. activity for KREO.

Industrial Crops and Products published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Safety of cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts