Category: 106-25-2

Zhao, Shuzhen published the artcileEvaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate, Quality Control of 106-25-2, the publication is Innovative Food Science & Emerging Technologies (2022), 102895, database is CAplus.

This study investigates the potential of hybrid membrane processes including microfiltration (MF), ultrafiltration (UF) and forward osmosis (FO) for non-thermal concentration of apple juice. The process performance and characteristics (physicochem. properties, nutritional and aroma components and microbiol. quality) of apple juice were studied. The clarity of apple juice was significantly promoted as pore size of membrane reduced. MF and UF can also ensure microbiol. safety in pre-treated apple juice. According to its efficiency of filtration as well as performance of simultaneous clarification and cold-sterilization, 0.22μm MF membrane was identified as the optimal membrane for the pre-treatment. The pre-treated apple juice can be concentrated up to 65°Brix by subsequent single stage FO. FO retained nutritional and volatile compounds of apple juice while significant reductions were found in the juice concentrated by vacuum evaporation Hybrid MF-FO can be a promising non-thermal technol. to produce apple juice concentrate with high quality.

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 C13H10O3, Quality Control of 106-25-2.

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

Wu, Yingtao published the artcileSynthesis of Axially Chiral Aldehydes by N-Heterocyclic-Carbene-Catalyzed Desymmetrization Followed by Kinetic Resolution, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Angewandte Chemie, International Edition (2022), 61(14), e202117340, database is CAplus and MEDLINE.

Herein an NHC-catalyzed atroposelective esterification of biaryl dialdehydes as a general and practical strategy for the construction of axially chiral aldehydes I [Ar = Ph, 1-naphthyl, 9-phenanthryl, etc.; R¹ = Et, CH₂CF₃, cyclopropyl, etc.] was described. Mechanistic studies indicated that coupling proceeds through a novel combination of NHC-catalyzed desymmetrization of the dialdehydes and kinetic resolution This protocol featured excellent enantioselectivity, mild conditions, good functional-group tolerance and applicability to late-stage functionalization and provided a modular platform for the synthesis of axially chiral aldehydes and their derivatives

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 C10H9ClN2O, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

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

Agwunobi, Desmond O. published the artcileProteomic analysis suggests that monoterpenes in lemongrass disrupt Ca²⁺ homeostasis in Haemaphysalis longicornis leading to mitochondrial depolarization and cytotoxicity, Safety of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Proteomics (2022), 22(13-14), 2100156, database is CAplus and MEDLINE.

Complex mixtures of bioactive ingredients in plant essential oils present complex chemistries which involve different modes of action. An increasing body of scientific reports has recently focused on the acaricidal activities of plant essential oils attributed to their monoterpene components, but information about their underlying mol. mechanism of action is scarce. Here, after the chem. anal. of lemongrass oil, a proteomic anal. of the ovary, salivary gland, and midgut of Haemaphysalis longicornis exposed to Cymbopogon citratus (lemongrass) essential oil was performed via data-independent acquisition mass spectrometry (DIA-MS) technol. to further elucidate the mol. mechanisms involved. Pathway anal. reveals the activation of metabolic pathways mediated by oxidoreductases and transferases. Furthermore, the upregulation of various calcium-associated proteins and the upregulation of cytochrome c1, cytochrome c oxidase polypeptide IV, and programmed cell death protein 6-like isoform X1 suggest a cytotoxic mode of action via the formation of reactive oxygen species (ROS), mitochondrial Ca2+ overload, mitochondrial uncoupling, and depolarization, and ATP depletion leading to either apoptotic or necrotic death. Morphol. alterations observed after the RNAi of a major detoxification enzyme (glutathione S-transferase) merit further investigation. Hence, the cytotoxic mode of action exhibited by C. citratus oil could be vital for the development of eco-friendly acaricide.

Proteomics 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

Zhang, Jiguang published the artcileComparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study, Formula: C10H18O, the publication is Food Chemistry (2022), 131104, database is CAplus and MEDLINE.

Mint is a widely used aromatic plant, and the aroma varies among different species. The aroma of five mint species, Mentha citrata L. (MC), Mentha piperita L. (MPI), Mentha spicata L. (MSP), Mentha persicaria L. (MPE), and Mentha suaveolens L. (MSU), were comparatively studied on the sensorial and mol. level. Quant. descriptive anal. revealed that MC presented a pronounced lemon-like note, MSU is dominated by citrus and floral aromas, MPI has a prominent minty flavor, MSP and MPE have a similar scent, both of which are flavored with a spearmint-like note. Forty-one odorants with odor activity values (OAVs) ≥1 were characterized. Principal component anal. and orthogonal partial least squares discrimination anal. based on OAVs indicated that α-citral, menthofuran, isomenthone, menthol, carvone, and linalool were potential odor-active markers for five mint species discrimination. This study herein will provide guidance for mint resources utilization and also aid mint breeding with better flavor.

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 C23H20BN, Formula: C10H18O.

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

Wang, Chao published the artcileSalting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea, HPLC of Formula: 106-25-2, the publication is Food Chemistry: X (2022), 100310, database is CAplus and MEDLINE.

The objective of this study was to develop an effective recovery technol. of odor-active compounds (OACs) to improve the flavor quality of instant Pu-erh tea (IPT) based on their released behaviors. Salting-out re-distillation (SRD) combined with sensory-directed anal. was developed. The contributing factors, including the soaking time of tea, recovery volume of condensed water of first distillation, amount of sodium chloride, recovery volume of condensed water of SRD, and re-use times of sodium chloride, were studied systematically. Under optimized conditions, 41 OACs were recovered in the first distillation, and the total recovery rate was 83.94%. Forty-one OACs were recovered via SRD, and the total recovery rate reached 72.29%, significantly better than membrane method (33.46%). The IPT prepared by adding OACs that recovered via SRD showed strong aroma attributes intensities and good coordination. This developed method can provide a more effective scheme to improve the flavor quality of IPT.

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 C12H13F2N3O4S, HPLC of Formula: 106-25-2.

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

Cheng, Yujiao published the artcileFlavor deterioration of Mandarin juice during storage by MDGC-MS/O and GC-MS/PFPD, Synthetic Route of 106-25-2, the publication is LWT–Food Science and Technology (2022), 113132, database is CAplus.

Com. mandarin juice often exhibits flavor deterioration during storage. The changes in volatile flavor profiles were investigated in mandarin juice stored under three different temperature conditions (4°C, 25°C, and 40°C). The application of multidimensional gas chromatog.-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution anal. (AEDA) identified 31 odorants in stored mandarin juice, including seven off-flavor contributing compounds: methanethiol (unpleasant, repulsive), di-Me sulfide (sulfur, cabbage), methional (cooked potato), p-cymene (solventy), 4-vinylguaiacol (medicine), terpinen-4-ol (wood), and α-terpineol (floral, mint). 4-Vinylguaiacol was also identified in mandarin juice for the first time. In addition, 64 volatile compounds determined by GC-MS/pulsed flame photometric detector (GC-MS/PFPD) were classified as alcs., terpenes, volatile sulfur compounds (VSCs), aldehydes, esters, ketones, and phenols. Volatile compound differences were observed in mandarin juice under different storage conditions by heat-map generation and principal component anal. (PCA). The results revealed that high-temperature storage led to a rapid increase in the concentration of total alcs. and VSCs. Furthermore, the flavor deterioration markers α-terpineol and di-Me sulfide were identified based on off-flavor contribution and variable importance in projection (VIP) (score >1) values in the PLS-DA model. These two compounds are valuable for marker-assisted flavor deterioration anal. in mandarin juice during storage.

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

Wu, Yusen published the artcileRegulatory effect of root restriction on aroma quality of Red Alexandria grape, Synthetic Route of 106-25-2, the publication is Food Chemistry (2022), 131118, database is CAplus and MEDLINE.

To systematically study the impact of root restriction (RR) on the aroma quality of grape berry, in this study, free and bound compounds were investigated in ‘Red Alexandria’ grape skin and pulp produced with and without RR during development and ripening. Compared with the control, RR advanced the initiation of free-terpene synthesis and increased their concentrations at 14-18 wk post-flowering (wpf) by promoting the conversion of bound terpenes to free terpenes. In addition, RR significantly regulated the aromatic series at 14-18 wpf and advanced the date of aroma maturation. Network analyses indicated that the correlations among bound compounds were more conserved than those among free compounds, and the skin network displayed tight coordination compared with the pulp network. Terpenes were highly intercorrelated and played a core role in these networks. Finally, 10 bound compounds in pulp were screened out as indicators of the developmental timing of grape.

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 C16H18Br2ClN3O3, Synthetic Route of 106-25-2.

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

Caffrey, Andrew J. published the artcileCharacterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation, Quality Control of 106-25-2, the publication is Journal of Chromatography A (2022), 463130, database is CAplus and MEDLINE.

Monoterpenes contribute to the characteristic aroma of several hop varieties and may occur as nonvolatile glycosides. Upon hydrolysis, the volatile terpenes are released from the glycoside precursors. Little is known, however, about the glycoside composition of hops. Seven pentose-hexose monoterpene alc. glycosides from dried Humulus lupulus L. cv. Citra cones were isolated using high performance liquid chromatog. separation and fractionation on a reverse phase phenyl-hexyl column. Further evaluation of each isolated fraction through HPLC qTOF MS with porous graphitic carbon (PGC) showed that the seven isolated monoterpenyl glycoside fractions could be further resolved into 20 isomers. Isolation on phenyl-hexyl followed by separation on PGC was needed to distinguish each isomer present. Addnl., the hop cones were screened for potential aroma glycosides. Using the PGC column combined with a database of over 900 potential glycosides, the identification of 21 addnl. monoterpene-polyol, norisoprenoid, volatile phenol, and aliphatic alc. glycosides is reported.

Journal of Chromatography A 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

Wu, Yusen published the artcileRegulatory effect of root restriction on aroma quality of Red Alexandria grape, Synthetic Route of 106-25-2, the publication is Food Chemistry (2022), 131118, database is CAplus and MEDLINE.

To systematically study the impact of root restriction (RR) on the aroma quality of grape berry, in this study, free and bound compounds were investigated in ‘Red Alexandria’ grape skin and pulp produced with and without RR during development and ripening. Compared with the control, RR advanced the initiation of free-terpene synthesis and increased their concentrations at 14-18 wk post-flowering (wpf) by promoting the conversion of bound terpenes to free terpenes. In addition, RR significantly regulated the aromatic series at 14-18 wpf and advanced the date of aroma maturation. Network analyses indicated that the correlations among bound compounds were more conserved than those among free compounds, and the skin network displayed tight coordination compared with the pulp network. Terpenes were highly intercorrelated and played a core role in these networks. Finally, 10 bound compounds in pulp were screened out as indicators of the developmental timing of grape.

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 C16H18Br2ClN3O3, Synthetic Route of 106-25-2.

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

Caffrey, Andrew J. published the artcileCharacterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation, Quality Control of 106-25-2, the publication is Journal of Chromatography A (2022), 463130, database is CAplus and MEDLINE.

Monoterpenes contribute to the characteristic aroma of several hop varieties and may occur as nonvolatile glycosides. Upon hydrolysis, the volatile terpenes are released from the glycoside precursors. Little is known, however, about the glycoside composition of hops. Seven pentose-hexose monoterpene alc. glycosides from dried Humulus lupulus L. cv. Citra cones were isolated using high performance liquid chromatog. separation and fractionation on a reverse phase phenyl-hexyl column. Further evaluation of each isolated fraction through HPLC qTOF MS with porous graphitic carbon (PGC) showed that the seven isolated monoterpenyl glycoside fractions could be further resolved into 20 isomers. Isolation on phenyl-hexyl followed by separation on PGC was needed to distinguish each isomer present. Addnl., the hop cones were screened for potential aroma glycosides. Using the PGC column combined with a database of over 900 potential glycosides, the identification of 21 addnl. monoterpene-polyol, norisoprenoid, volatile phenol, and aliphatic alc. glycosides is reported.

Journal of Chromatography A 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