Category: 106-25-2

Kim, Dongjoo published the artcileHealth-beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing-tolerant mandarin hybrid, SDS of cas: 106-25-2, the publication is Journal of Food Science (2022), 87(6), 2595-2615, database is CAplus and MEDLINE.

Huanglongbing (HLB) is a destructive citrus greening disease; no com. applicable measures exist. ‘LB8-9’ Sugar Belle (SB), originally developed for the fresh market, is the most HLB-tolerant cultivar among com. available varieties. Due to the limited capacity of the fresh fruit market, there is a need to increase the demand for SB juice. Kombucha is a fermented tea beverage with black tea and sugar, and is considered a healthy drink with an increasing market. Therefore, we aim to study the potential of using SB juice in kombucha production Regular (black tea with no citrus juice added), Hamlin (black tea with Hamlin juice added), and SB kombucha (black tea with SB juice added) were prepared and analyzed to observe the composition of aroma and taste compounds in the kombuchas. Aroma and taste compounds in the kombuchas were analyzed using gas chromatog.-mass spectrometry/olfactometry and liquid chromatog.-triple quadrupole mass spectrometry, resp. For aroma compounds, SB kombucha was characterized by high concentrations of terpenes and their derivatives, which have mandarinlike aroma characteristics and health benefits such as antidiabetic and antioxidant effects. For taste compounds, SB kombucha contained higher amount of fructose and organic acids, which have the potential to increase the intensity of sweetness and sourness, and flavonoids. This would support the potential benefits of using SB to make kombucha. This study provides valuable information about the aroma and taste compounds in SB kombucha and its potential health benefits, compared with regular and Hamlin kombucha.

Journal of Food Science 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, SDS of cas: 106-25-2.

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

Feng, Xiya published the artcileDiscrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS, Synthetic Route of 106-25-2, the publication is Food Chemistry (2022), 131671, database is CAplus and MEDLINE.

Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geog. indication of P. R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcs. than green huajiao. Partial least squares-discriminant anal. based on GC-MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, resp. The results of the current study provide a useful basis in the huajiao aroma difference study. Addnl., a rapid huajiao aroma anal. method using GC-IMS was developed.

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, Synthetic Route of 106-25-2.

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

Felix e Silva, Altiery published the artcileAntibacterial and antibiofilm activities and synergism with florfenicol from the essential oils of Lippia sidoides and Cymbopogon citratus against Aeromonas hydrophila, HPLC of Formula: 106-25-2, the publication is Journal of Applied Microbiology (2022), 132(3), 1802-1812, database is CAplus and MEDLINE.

Aeromonas hydrophila is an opportunistic bacterium, with a high capacity for biofilm production, which can cause severe damage in aquaculture. The objective of this study was to identify the chem. compounds of the essential oils of Lippia sidoides (EOLS) and Cymbopogon citratus (EOCC), and to evaluate the biocidal, antibiofilm and synergistic action with the antimicrobial florfenicol of these essential oils (EOs) against A. hydrophila. The antibacterial activity of EOLS and EOCC was verified by the min. bactericidal concentration and by the action of these EOs against both forming and consolidated biofilms. The synergistic activity of EOs with florfenicol was performed using the checkerboard technique. The main component of EOLS and EOCC was carvacrol (44.50%) and α-citral (73.56%), resp. Both EOs showed weak inhibitory activity (≥3125.00 μg ml-1). Two bacterial isolates were able to produce biofilm, and EOLS and EOCC acted upon the bacterial isolates to prevent biofilm formation. A bactericidal effect was verified for EOLS in the previously consolidated biofilm for both isolates and for EOCC in only one of the isolates. In general, EOLS had a synergistic effect with florfenicol, while EOCF had an additive effect. Both EOs were able to interfere with biofilm formation and did not have an antagonistic effect in combination with florfenicol. The best results were found for EOLS, which showed a synergistic effect with florfenicol and the ability to interfere in the formation of consolidated biofilm. This study highlights the potential of EOLS and EOCC to interfere in biofilm and act in synergy with florfenicol to reduce the occurrence of A. hydrophila. Development of these compounds may contribute to the development of herbal medicines in aquaculture.

Journal of Applied Microbiology 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, HPLC of Formula: 106-25-2.

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

Munoz-Gonzalez, Rodrigo published the artcileElucidation of antimicrobial and antioxidant activities of selected plant-based mayonnaise-derived essential oils against lactic acid bacteria, Formula: C10H18O, the publication is Journal of Food Processing and Preservation (2022), 46(3), e16339, database is CAplus.

There is significant growth in the market for plant-based products at the com. level in recent times. One of the biggest challenges of this industry is to find consumer-approved natural preservatives that can control the microorganism proliferation found in plant-based products. In this study, we investigated the antimicrobial and antioxidant activities of several essential oils against Lactobacillus parabuchneri, a lactic acid bacterium found in plant-based mayonnaise. We show that the oregano-derived essential oil had the highest in vitro and in food antimicrobial activity against L. parabuchneri and had minimal impact on the organoleptic properties of mayonnaise. Physicochem. anal. of the oils revealed volatile compounds to be the most prominent ingredients. Addnl., the clove and cinnamon essential oils showed the highest antioxidant activity, which could be attributed to their degrees of phenolic content. These results collectively indicated the potential application of essential oils as preservatives for plant-based mayonnaises. Novelty impact statement : The market for plant-based products is growing sustained and consumers are increasingly concerned with quality and demand clean labeling. The present research shows an alternative based on essential oils for the control of lactic acid bacteria in mayonnaise-like dressings to avoid deterioration and offer a clean label.

Journal of Food Processing and Preservation 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, Formula: C10H18O.

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

Kelemen, Vanja published the artcileBrown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice, Related Products of alcohols-buliding-blocks, the publication is International Journal of Food Science and Technology (2022), 57(4), 1866-1874, database is CAplus.

Development of novel food ingredients with health benefits as well as desired sensory attributes is of great importance for food industry. For that purpose, complexes (BRP/R) between brown rice proteins (amounts varied; 2%, 6% and 10%) and raspberry juice were prepared Obtained complexes were evaluated for the amount of volatile compounds, phenolic content, anthocyanin content and antioxidant activity. Those parameters depended on proteins amount The highest adsorption of total phenolics and anthocyanins (18.18 mg g^-1 and 4.59 mg g^-1, resp.) was observed on complexes obtained with the lowest amount of proteins (2%). Regarding volatiles, dominant flavor note in raspberry juice was berry (40% of overall flavor), followed by citrus and woody notes (each around 18%), while dominant flavor note on complexes was citrus note (60%) followed by green note (15%). These results suggest an efficient plant-based approach to produce value-added protein-based complexes with possible utility as food colorant and flavoring.

International Journal of 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, Related Products of alcohols-buliding-blocks.

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

Sokolova, Daria published the artcileEnantioselective Tail-to-Head Terpene Cyclizations by Optically Active Hexameric Resorcin[4]arene Capsule Derivatives, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Angewandte Chemie, International Edition (2022), 61(25), e202203384, database is CAplus and MEDLINE.

Mol. capsules enabled the conversion of substrates inside a closed cavity, mimicking to some extent enzymic catalysis. Chirality transfer from the mol. capsule onto the encapsulated substrate was only studied in a few cases. Here the chirality transfer was possible inside a rather large mol. container of approx. 1400 S3 was demonstrated. Specifically, the first examples of optically active hexameric resorcin[4]arene capsules such as I [R = Et, n-Pr, n-Bu], their ability to enantioselectively catalyze tail-to-head terpene cyclizations, and the surprisingly high sensitivity of enantioselectivity on the structural modifications was presented.

Angewandte Chemie, International Edition 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 C7H6O3, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

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

Kobenan, Koffi Christophe published the artcileChemical Composition, Antioxidant Activity, Cholinesterase Inhibitor and in Vitro Insecticidal Potentiality of Essential Oils of Lippia multiflora Moldenke and Eucalyptus globulus Labill. on the Main Carpophagous Pests of Cotton Plant in Ivory Coast, Application In Synthesis of 106-25-2, the publication is Chemistry & Biodiversity (2022), 19(4), e202100993, database is CAplus and MEDLINE.

The abusive and repeated use of synthetic chem. insecticides has proven to be harmful to human health and the viability of the cotton production system in Ivory Coast, so it is imperative to find alternatives. . Thus, the objective of this study was to study the chem. composition and biol. activity of essential oils of Lippia multiflora (Verbenaceae) and Eucalyptus globulus (Myrtaceae) and to evaluate their insecticidal potential in the laboratory on three main pests of cotton. After essential oils extraction, their chem. composition was determined Also, antioxidant activity and cholinesterase inhibitor of essential oils were evaluated. After that, different concentrations of the two essential oils were prepared and applied by contact on groups of insects constituted by ten. The essential oil of L. multiflora was the most toxic for the three pests tested. Indeed, the lethal concentrations (LC50) were 1.74 %, 1.39 and 7.20 %, resp., on Pectinophora gossypiella, Thaumatotibia leucotreta and Helicoverpa armigera. In contrast, the values obtained with E. globulus essential oil were nine to two times greater (16.05 %, 10.23 % and 16.32 %, resp. on these pests). With respect to the chem. composition of the essential oils, E. globulus essential oil was the richest in oxygenated monoterpenes (65 %) with 1,8-cineole or eucalyptol as the majority compound (61.6 %). The essential oil of L. multiflora was distinguished by a lower proportion of oxygenated monoterpenes (44.3 %), but it contained more terpene elements (24 vs. 15 for the essential oil of E. globulus). The essential oils of L. multiflora and E. globulus also showed significant inhibition of acetyl (2.13 and 2.16 mg galantamine equivalent (GALAE)/g, resp.) and butyryl cholinesterase (4.03 and 3.61 mg GALAE, resp.). L. multiflora was differentiated by its good inactivation of tyrosinases (163.46 vs. 58.95 mg kojic acid equivalent (KAE)/g in E. globulus). Better antioxidant activity was observed with L. multiflora essential oil relative to DPPH (7.05±0.34 mg trolox equivalent (TE)/g). Biopesticides based on L. multiflora essential oil could be developed for the phytosanitary protection of cotton plant.

Chemistry & Biodiversity 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 In Synthesis of 106-25-2.

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

Farnejad, Soudeh published the artcileObtaining of Chickpea Protein Isolate and its Application as Coating Enriched with Essential Oils from Satureja Hortensis and Satureja Mutica in Egg at Room Temperature, COA of Formula: C10H18O, the publication is International Journal of Food Science and Technology (2022), 57(1), 400-407, database is CAplus.

Eggs are one of the most nutritious products on a daily basis. The objective of present research is to investigate the impact of coatings on improving storage time and internal quality of eggs. Coating treatments included control (C), coated with chickpea protein isolate (CPI), coated with PI containing Satureja hortensis (CPISH), coated with PI containing Satureja mutica (CPISM). Internal quality was assessed by air cell depth, shell strength, weight loss, haugh unit, yolk and albumen pH, yolk index, microbial evaluation and scanning electron microscope. The weight loss increased during storage and its highest value was 6.12%. Edible coatings (CPI, CPISH, CPISM) preserved internal quality according to the haugh unit, yolk index and pH over 4 wk (20°C) compared with C. Haugh unit (5.04), yolk index (0.31), albumen (9.51) and yolk pH (7.04) were detected in C after 7 wk. CPISH and CPISM protected shell is observed by scanning electron microscope and these coatings affected the internal quality and were appropriate alternatives to extend storage.

International Journal of 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, COA of Formula: C10H18O.

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

Stojanovic, Nikola M. published the artcileLemon balm (Melissa officinalis L.) essential oil and citronellal modulate anxiety-related symptoms – In vitro and in vivo studies, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of Ethnopharmacology (2022), 114788, database is CAplus and MEDLINE.

Besides psyche-related symptoms, patients with anxiety disorders can have a large number of somatic symptoms as well. Although the treatment of these disorders is mainly focused on resolving their mental component, one cannot neglect the need for the treatment of accompanying somatic symptoms. Melissa officinalis L. (lemon balm), in various formulations, has been extensively used as an ethnomedicinal remedy for the treatment of different psyche-related symptoms, and its use is considered relatively safe. Aim of the study: In the present study, the activity of M. officinalis (MO) essential oil was evaluated in several in vitro and in vivo models mimicking or involving anxiety-related somatic symptoms. To address the effect of MO essential oil on the gastrointestinal and heart-related symptoms accompanying anxiety disorders, in vitro models were utilized that follow the function of the isolated mouse ileum and atria tissues, resp., after exposure to MO essential oil. Effects of MO essential oil on BALB/c mice motor activity was estimated using the open field, rota-rod, and horizontal wire tests. Addnl., the essential oil was assayed for its potential in inhibiting acetylcholinesterase activity. The performance of mice treated with 25 mg/kg of the oil showed a statistically significant decrease in the motor impairment arising from acute anxiety (open field test), while there was a prolonged latency and a reduction of the frequency of falling from a rotating rod and/or a horizontal wire (signs of muscle weakness/spasms). Concentrations of the essential oil higher than 1 μg/mL were found to inhibit both spontaneous and induced ileum contractions. Moreover, the essential oil and citronellal were found to decrease isolated mouse atria contraction frequency, as well as contraction force. However, the oil was found to be a very weak acetylcholinesterase inhibitor. The modulation of anxiety-related symptoms by the oil was found not to be mediated through the inhibition of the acetylcholinesterase, nonetheless, the mechanistic studies involving the ileum and cardiac tissues, revealed that the activity of MO and citronellal might be related to the modification of either voltage-gated Ca2+ channels or muscarinic receptors. Mice locomotion, balance, and muscle strength were not impacted by the essential oil; however, its main constituent, citronellal, was found to exert a certain degree of muscle function inhibition. All these results suggest that the activity of MO essential oil arises from synergistic and/or antagonistic interactions of its constituents, and is not completely dependent on the oil main constituent.

Journal of Ethnopharmacology 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 C9H9NO, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

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

Kun, Jirui published the artcileCharacterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods, Product Details of C10H18O, the publication is LWT–Food Science and Technology (2022), 113458, database is CAplus.

Cup aroma refers to the volatiles emitted from an empty cup after tea infusion. In this study, gas chromatog.-olfactometry (GC-O) and the odor activity value (OAV) approach were employed to investigate the composition of fermented soybean-like cup aroma from raw Pu-erh tea. Further, the aroma recombination and omission tests were performed, and the results demonstrated that 2-methylbutyric acid, acetic acid, 4-methyl-3-penten-2-one, Et isobutyrate, nonanoic acid, and phenylacetic acid exhibited relatively high aroma intensities (AI) and OAVs among the 12 odor-active compounds that were detected in the fermented soybean-like cup aroma. The aroma recombination, which was performed employing the 12 odorants with AI ≥1 successfully mimicked the overall aroma profile of the fermented soybean-like cup aroma. The omission test revealed that 2-methylbutyric acid contributed significantly to the fermented soybean-like cup aroma. And the enantiomeric ratio (ER) of the (S)- to (R)-forms of 2-methylbutyric acid was 67:33.

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, Product Details of C10H18O.

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