Category: 106-25-2

Kanafusa, Sumiyo published the artcileInfluence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves, HPLC of Formula: 106-25-2, the publication is Innovative Food Science & Emerging Technologies (2022), 102979, database is CAplus.

Pulsed elec. field (PEF) was applied to basil leaves prior air drying at 40°C. The parameters of the elec. treatment were designed in such a way that (i) electroporated the tissue reversibly, provoking a permanent opening of the stomatal guard cells and (ii) electroporated the tissue irreversibly, damaging the cells. Treated leaves lost some volatile compounds due to both PEF treatments, probably related with the direct effect of permeabilization on the secretory cells of glandular trichomes. Upon drying, the irreversible permeabilization treatment showed the highest influence on the profile of volatiles in the dried leaves showing better retention of some terpenoids than the control. The performed statistical anal. allowed to select six compounds that can be used as markers both for the effect of pre-treatments prior dehydration and for the effects of dehydration itself on the volatile compounds of basil leaves.

Innovative Food Science & Emerging Technologies 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

Belhachemi, Asma published the artcileGC-MS and GC-FID analyses of the essential oil of Eucalyptus camaldulensis grown under greenhouses differentiated by the LDPE cover-films, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Industrial Crops and Products (2022), 114606, database is CAplus.

The chem. composition of essential oils (EOs) can vary from one plant to another of the same species and can be affected by several factors including the environment of growth. The research was carried out on the EOs of Eucalyptus camaldulensis leaves grown in three sep. greenhouses differentiated by their low-d. polyethylene (LDPE) covering material. This study aimed to compare the impact of the type of the greenhouse cover film on the internal microclimate, light intensity, and chem. composition of E. camaldulensis EOs. Eucalyptus species was initially cultivated from the seeds and the EOs were extracted from the leaves of 14 wk aged trees. The extraction was performed by hydrodistillation using a Clevenger-type apparatus Qual. and quant. analyses of the extracted EOs were performed using gas chromatog. coupled with mass spectrometry (GC-MS) and gas chromatog. coupled with a flame ionization detector (GC-FID). The analyzed samples were rich in terpenes with a total of 66 identified compounds The oxygenated monoterpenes pinocarvone and -carvone were only identified in the essential oils from multilayered greenhouses. cis-1-Methyl-4-(1-methylethyl-)-2-cyclohexen-1-ol was absent in eucalyptus EOs from the three-layer greenhouse, unlike the others that had it. Different compound contents were detected in the extracted essential oils, according to their greenhouse cover conditions. 1,8-Cineol was the compound present in a higher amount as expected, with the highest value of c.a 164.78 mg/gdw from the leaves of E. camaldulensis cultivated in the ordinary greenhouse. Contents of 51.55 mg/gdw and 42.11 mg/gdw were obtained from E. camaldulensis cultivated in the three-layers and monolayer greenhouses, resp. In contrast, the EOs of E. camaldulensis grown under the monolayer greenhouse presented the highest content of some aromadendranes family compounds This study shows that the greenhouse cover-film should be chosen thoughtfully because it plays a major function regarding its effect on the chem. composition of the EOs of E. camaldulensis cultivated in greenhouse environments.

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, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

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

Sciukaite, Agne published the artcileContents of some bioactive compounds in Norway spruce needles as affected by short-term storage at different conditions and implications for their industrial use, Category: alcohols-buliding-blocks, the publication is Industrial Crops and Products (2022), 114919, database is CAplus.

The main aim of the research was to evaluate changes in contents of essential oils and pigments in Norway spruce needles as affected by short-term storage under different conditions as well as to assess the potential resources of winter-harvested foliage obtainable from byproducts of forest felling as a natural source of these bioactives. One- and two-year-old needles were taken for the analyses fresh (control) and after five-week storage at three different conditions: at 4°C in fridge, at -24°C in freezer and in the forest of their origin. Essential oils were isolated from needles by hydrodistillation and analyzed by gas chromatog.-mass spectrometry. Analyses of chlorophylls and carotenoids were performed spectrophotometrically. The study showed that none of the tested storage conditions of P. abies needles had significant influence on the total amounts of essential oils in them varying from 0.16% to 0.20% per dry matter (v/w) in two- and one-year-old needles, resp. Bornyl acetate was the main compound identified in the essential oils amounting to 14.47-40.04%. The mean total contents of chlorophylls amounted to 1.10 mg/g in one-year-old needles and to 1.28 mg/g in two-year-old ones measured in fresh weight Statistically significant differences were established in the levels of all the pigments analyzed between fresh material, and stored under controlled, -24°C and 4°C, conditions both of 1-yr-old and 2-yr-old needles. The highest contents of the pigments were obtained after the storage at 4°C as well as under the natural forest condition. Based on the above data and the national forestry statistics, potential yields of essential oils (6.45 kg), total chlorophylls (9.27 kg) and total carotenoids (1.32 kg) were assessed per ha of a mature sprucewood stand in Lithuania.

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 C15H18BF3O4, Category: alcohols-buliding-blocks.

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

Zhang, Zhenguo published the artcileMetal-Free Access to (Spirocyclic)Tetrahydro-β-carbolines in Water Using an Ion-Pair as a Superacidic Precatalyst, COA of Formula: C10H18O, the publication is ACS Catalysis (2022), 12(3), 2052-2057, database is CAplus.

The unprecedented triarylcarbonium ion-pair-catalyzed Pictet-Spengler reaction of tryptamines with aromatic aldehydes and cyclic ketones in water was disclosed. Under metal-free conditions, diverse tetrahydro-β-carbolines/spirocyclic tetrahydro-β-carbolines I [R¹ = H, Me, Cl, etc.; R² = H; R³ = Ph, 4-MeC₆H₄, 2-naphthyl, etc.; R²R³ = (CH₂)₅, CH₂CH₂CH(Me)CH₂CH₂, CH₂CH₂N(Boc)CH₂CH₂, etc.] were obtained in good yields with excellent functional group tolerance, including late-stage modification of natural products and small mol. drugs. The practicability of this protocol was also characterized in the gram-scale synthesis of komavine and several other functional compounds Preliminary mechanistic studies indicated that in aqueous media the in situ-generated superacidic species from the carbonium ion pair with water was crucial to promote the Pictet-Spengler reaction.

ACS Catalysis 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 C12H10O4S, COA of Formula: C10H18O.

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

Zong, Xinlong published the artcileFluoride Anion-Catalyzed Mukaiyama-aldol Reaction: Rapid Access to α-Fluoro-β-Hydroxy Esters, Synthetic Route of 106-25-2, the publication is Journal of Organic Chemistry (2022), 87(10), 6918-6926, database is CAplus and MEDLINE.

A protocol of fluoride anion-mediated Mukaiyama aldol reaction with low catalytic loading in short reaction time to incorporate fluorine at α position into β-hydroxy esters was reported. The method shown good functional-group tolerance and scale-up potential, moreover, was applicable to the late-stage modification of natural products and small mol. drugs.

Journal of Organic 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 C37H30ClIrOP2, Synthetic Route of 106-25-2.

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

Zhang, Jiukai published the artcileVolatolomics approach for authentication of not-from-concentrate (NFC) orange juice based on characteristic volatile markers using headspace solid phase microextraction (HS-SPME) combined with GC-MS, COA of Formula: C10H18O, the publication is Food Control (2022), 108856, database is CAplus.

The not-from-concentrate (NFC) juice is gradually becoming popular with consumers. However, adulteration of NFC juice with low-priced from-concentrate (FC) juice has been a long-lasting concern. In the present study, a volatolomics approach for authentication of NFC orange juice based on volatile organic compounds (VOCs) was established. A total of 107 VOCs were identified by solid phase microextraction (SPME) GC-Q-Exactive Orbitrap. Discrimination of NFC and FC orange juice could be accomplished by orthogonal partial least squares discriminant anal. (OPLS-DA). Furthermore, 10 VOCs were selected as potential characteristic markers in different juices, including 4 esters, 5 alcs. and 1 ketone. In addition, 13 VOCs with significant quant. difference was also screened. A partial least squares discriminant anal. (PLS-DA) model based on the above 23 VOCs achieved accuracy of 100% and 95.6% for calibration and prediction set, resp. These results suggested that the volatolomics approach has great potential for authentication of NFC juice.

Food Control 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 C30H40N2O4, COA of Formula: C10H18O.

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

Lin, Hsuan-Ju published the artcileSolid- and vapour-phase antifungal activities of six essential oils and their applications in postharvest fungal control of peach (Prunus persica L. Batsch), Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is LWT–Food Science and Technology (2022), 113031, database is CAplus.

Plant-based essential oils (EOs) possess versatile antimicrobial effects, and these render EOs a potent, sustainable antimicrobial candidate for postharvest loss control. In this study, generally recognized as safe EOs of lavender, rosewood, dill weed and fennel were investigated with the benchmark thyme red EO, for their antifungal activity against six peach spoilage fungi. We further determined their chem. compositions, as well as monitored the effect of the EOs in the phys. parameters of peaches during the storage period. Most EOs exhibited antifungal activity in the solid phase against the peach spoilage fungi, while some EOs failed to do so in the vapor phase. Rosewood (RO), thyme red (TR) and fennel (FO) EOs could inhibit mycelia growth and spore germination in a dose-dependent manner. GC-MS anal. indicated that the dominant compounds for TR, RO and FO were thymol (53.03%), linalool (77.09%) and trans-anethole (82.35%), resp. The storage tests indicated that the peach treated with RO in the vapor phase exhibited a reduced decay and maintained weight loss and total soluble solids at the room and refrigerator temperatures Moreover, the Mucor nidicola-infected peaches treated with RO exhibited significantly smaller lesion diameters and lower disease incidence relative to that by the control peaches.

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, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

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

Li, Chunxiu published the artcileVolatile composition changes in lemon during fruit maturation by HS-SPME – GC – MS, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of the Science of Food and Agriculture (2022), 102(9), 3599-3606, database is CAplus and MEDLINE.

Volatiles are determinants of fruit aroma and flavor characteristics and also provide valuable information for lemon as ingredient for the food and drinks industry. Volatiles in ‘Eureka’ lemon and ‘Xiangshui’ lemon pulps from 130 to 186 days after flowering were enriched by headspace-solid-phase microextraction (HS-SPME), and analyzed by gas chromatog.-mass spectrometry (GC-MS). Seventy-seven volatiles of two lemon cultivars at the different ripening stages were identified and divided into six categories. Varieties and ripening stages had significant effects on individual volatiles in each category. The proportion of monoterpenes was found to be higher in ‘Eureka’ lemon, while ‘Xiangshui’ lemon had a higher proportion of sesquiterpenes, aldehydes and alcs. The proportion of monoterpene fluctuation decreased during fruit ripening, while fluctuation of sesquiterpenes, alcs., aldehydes and esters increased. Among the hydrocarbons, monoterpenes decreased their relative abundance from 91.67% to 81.04% in ‘Eureka’ lemon, and from 83.01% to 60.04% in ‘Xiangshui’ lemon; conversely, sesquiterpenes increased from 0.73% to 2.89% in ‘Eureka’ lemon, and from 3.21% to 8.48% in ‘Xiangshui’ lemon. Among the oxygenated volatiles, the proportions of alcs., aldehydes and esters were higher at 186 days after flowering in both two cultivars. The volatile organic compounds during fruit ripening of lemon varieties with different resistance were elucidated. The proportion of oxygenated volatiles increased during fruit ripening, and disease-resistant varieties had a higher proportion. These results provided important theor. support for the utilization of lemon fruits and the innovation of disease-resistant germplasm resources. 2021 Society of Chem. Industry.

Journal of the Science of Food and Agriculture 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

Bi, Jicai published the artcileEffect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder, Name: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of Food Processing and Preservation (2022), 46(3), e16358, database is CAplus.

The Wuxiang powder is a Chinese traditional condiment with a strong aroma and flavor. Moreover, it is suitable for dishes prepared using several cooking methods. Gas chromatog.-ion mobility spectrometry was used to analyze the changes in the flavor of the original Wuxiang powder, the air-fried Wuxiang powder and the stewed Wuxiang powder. A total of 49 volatile compounds were studied, including 17 aldehydes, 9 alkenes, 9 esters, 7 alcs., 2 ethers, 2 furans, 1 acid, 1 ketone and 1 phenol. The contents of aldehydes, hydrocarbons, esters and alcs. were higher than others. The principal component anal. elucidated significant differences in the aroma among different cooking methods of the Wuxiang powder. According to the relative odor activity value, the major flavor compounds that contributed to the difference in the aroma among different cooking methods were (Z, Z)-2, 4-decadienal, anethole, decanal, 3-methylbutanal, β-caryophyllene, α-pinene, linalool, eugenol, octanal, heptanal, and hexanal.

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, Name: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

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

Zhao, Mu published the artcileCharacterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC x GC-O-MS, Formula: C10H18O, the publication is Food Chemistry (2022), 132659, database is CAplus and MEDLINE.

The present study sought to characterize the composition of volatile aroma compounds and key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum. The volatile aroma compounds were analyzed by the solid-phase microextraction (SPME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and two-dimensional comprehensive gas chromatog.-olfactometry-mass spectrometry (GC x GC-O-MS). The key aroma-active compounds were analyzed by the aroma extract dilution anal. and odor activity value. A total of 72 volatile compounds were identified by GC-O-MS, of which 28 were aroma-active. Meanwhile, 116 volatile compounds were identified by GC x GC-O-MS, of which 43 were aroma-active. These results revealed that myrcene, (+)-limonene, (E)-β-ocimene, β-cubebene, Germacrene D, cineole, linalool, and linalyl acetate were the key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum.

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 C17H29BO2, Formula: C10H18O.

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