Category: 106-25-2

Ekrami, Ali published the artcileDevelopment and evaluation of Zhumeria majdae essential oil-loaded nanoliposome against multidrug-resistant clinical pathogens causing nosocomial infection, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of Drug Delivery Science and Technology (2022), 103148, database is CAplus.

In this study, we used Zhumeria majdae essential oil (ZMEO) loaded nanoliposome (NLP) to control several multidrug-resistant clin. pathogens (MDRs) that cause nosocomial infections using thin-layer hydration. Initially, ZMEO was extracted and analyzed by GC-MS, and then NLP-ZMEO was examined with different ratios of ZMEO to lecithin. Based on evaluation of release profile and phys. stability, size distribution, and particle size, using dynamic light scattering (DLS) results, the most stable NLP-ZMEO were prepared from ZMEO to lecithin ratio 1:3 that relative to pure ZMEO presented more potent antioxidant, anti-quorum sensing, and anti-biofilm activities. The morphol. results (AFM and SEM) also agreed with DLS anal. Also, the results of structural properties (DSC and FTIR) approved interaction between ZMEO and NLP. Comparing the cytotoxic effect on fibroblasts cell lines and antibacterial activity (MIC, MBC, and agar disk diffusion method), it was found that the antimicrobial activity in NLP-ZMEO was higher than ZMEO against multidrug-resistant clin. pathogens that cause nosocomial infection. The subcytotoxic values of the tested NLP-ZMEO were higher than MICs and MBCs for MDR bacteria and chlorhexidine doses.

Journal of Drug Delivery 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

Ma, Lijuan published the artcileCharacterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis, Related Products of alcohols-buliding-blocks, the publication is Food Chemistry (2022), 132058, database is CAplus and MEDLINE.

Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928μg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923μg/kg) and phenylacetaldehyde (1801μg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theor. reference for comprehensively understanding the aroma characteristic of DHT.

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, Related Products of alcohols-buliding-blocks.

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

Seguin, Jean-Christophe published the artcileChemical Composition of the Unexplored Volatile Fraction of Betula glandulosa, a Prevalent Shrub in Nunavik, Quebec, Formula: C10H18O, the publication is Chemistry & Biodiversity (2022), 19(2), e202100871, database is CAplus and MEDLINE.

The volatile fraction of the leaves of Betula glandulosaICHX. has been investigated for its secondary metabolite composition by GC/MS and GC/FID. The rapid expansion of this shrub species in subarctic landscapes, like the ones found in Nunavik (Northern Quebec, Canada), highly impacts ecosystem dynamics. Yet, despite its abundance, few phytochem. investigations have yet been conducted on this species. In this study, we present the first phytochem. investigation of the volatile metabolites of B. glandulosa leaves. Although no essential oil was isolated, volatile compounds were extracted from the hydrosol by steam distillation The main metabolites observed were linalool (14.6-19.0 %), C6 oxylipins (known as green leaf volatiles, GLV; total of 18.2-40.2 %), eugenol (1.6-8.6 %) and α-terpineol (3.3-4.8 %). Dwarf birch is an important food source for insects and herbivores, so knowledge of its metabolite composition could help understand parts of its functional role in subarctic ecosystems. The composition of the volatile fraction could serve as marker for differentiating B. glandulosa from other dwarf birch species like Betula nana L.

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 C17H20ClN3, Formula: C10H18O.

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

Zhuang, Haining published the artcileIsolation, identification, and application of yeast strains from the local ecosystem of Summer Black vineyard, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of Food Processing and Preservation (2022), 46(3), e16341, database is CAplus.

Several indigenous yeast strains originating from the local ecosystems of Summer Black vineyard in Jingjiang, Jiangsu, China, were isolated and identified using Wallenstein Laboratory (WL) medium combined with 26S rDNA D1/D2 region sequence anal. The 18 isolated colonies were classified into four different culture types. Two yeast strains were selected for vinification of Summer Black wines, and the volatile compounds were analyzed by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME/GC-MS). 2,3-butanediol, Et octanoate, Et hexanoate, and Et decanoate were the key odor-active compounds The wines vinificated using the two selected yeast strains had higher quantities of identified compounds than that vinificated by com. yeast. The two yeast strains isolated from the local ecosystem of Summer Black vineyard were more effective in producing aroma in Summer Black wines than com. yeast was. This study will give some guidance or fundamental data toward wine making and yeast selection and fermentation Novelty impact statement : Saccharomyces cerevisiae and Brettanomyces bruxellensis were two main strains isolated from local “Summer Black” grape yard located in Jingjiang, Jiangsu Province, China. 2,3-butanediol, Et octanoate, Et hexanoate, and Et decanoate were major contributors to the flavor of the grape wine. The two yeast strains were much more effective in producing aroma in wine than com. yeast strain BV818.

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 C18H26ClN3O, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

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

Xu, Baoguo published the artcileSelection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention, COA of Formula: C10H18O, the publication is Food Chemistry (2022), 132539, database is CAplus and MEDLINE.

Awareness of edible rose being beneficial for health has attracted researchers in exploring different rose products. The study aimed to investigate effects of vacuum freeze drying (VFD), hot air drying (HAD), heat pump drying (HPD), relative humidity drying (RHD) and catalytic IR drying (CID) on the physicochem. properties, and volatile organic compounds (VOCs) of Pingyin roses. Results showed that the VFD roses had significantly (p < 0.05) bright color, complete tissue cells, low shrinkage, and good plasma membrane permeability. CID roses showed the highest total phenols content (164.09 ± 0.88 mg/g) and the strongest antioxidant activity. Besides, the odor is the most crucial indicator for dried roses. VFD can well prevent the odor from diminishing/destroying and preserve the natural smell of rose. Thermal drying including HAD, HPD, RHD, and CID, could cause significant losses of VOCs. Consequently, the findings can provide the scientific basis for future large-scale production of dried rose products.

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 C12H10FeO4, COA of Formula: C10H18O.

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

Koner, Anamika published the artcileAttraction of the Biocontrol Agent, Galerucella placida Towards Volatile Blends of Two Polygonaceae Weeds, Rumex dentatus and Polygonum glabrum, Safety of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of Chemical Ecology (2022), 48(2), 165-178, database is CAplus and MEDLINE.

The Polygonaceae weed, Rumex dentatus L. grows in association with wheat, mustard and potato, while Polygonum glabrum Willd. grows in association with rice in India. Both larvae and adults of Galerucella placida Baly (Coleoptera: Chrysomelidae) voraciously consume these weeds. Applications of synthetic herbicides to control weeds are harmful to the environment including beneficial organisms. We propose to find volatile organic compounds (VOCs) from both weeds causing attraction of the biocontrol agent, G. placida, in order to attempt to use the insect as a biol. weed control. Behavioral responses of G. placida towards volatile blends characteristic of undamaged (UD), insect-damaged (ID), jasmonic acid-treated (JA) or mech.-damaged (MD) plants were conducted by Y-tube olfactometer bioassays. Cuminaldehyde was predominant in VOCs of UD R. dentatus, ID P. glabrum, and both JA and MD R. dentatus and P. glabrum. Geraniol was predominant in VOCs of UD P. glabrum, while 1,3-diethylbenzene predominated in VOCs of ID R. dentatus. Females were more attracted towards volatile blends of ID plants compared to UD or JA plants. Females did not show attraction towards volatile blends of JA plants. We identified two bioactive synthetics blends, one comprised of seven compounds – 16.65μg 1,3-diethylbenzene, 10.72μg acetophenone, 6.52μg 2,6-(E,Z)-nonadienal, 2.46μg 1-nonanol, 4.19μg decanal, 9.86μg 4-ethylacetophenone and 3.34μg 1-hexadecene dissolved in 25μl CH₂Cl₂ and the other containing five compounds – 2.50μg 2-octanol, 6.84μg limonene, 0.64μg dodecane, 6.63μg 4-ethylacetophenone and 0.24μg geranyl acetone dissolved in 25μl CH₂Cl₂. These two blends of volatile compounds could be used to attract the biocontrol agent during early vegetative period of these two weeds, which could lead to eradication of weeds from crop fields.

Journal of Chemical Ecology 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

Acimovic, Milica G. published the artcileBiological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools, SDS of cas: 106-25-2, the publication is Flavour and Fragrance Journal (2022), 37(1), 20-32, database is CAplus.

Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized as an important com. product for food, beverage and cosmetic industries. This study investigated the EO composition of S. sclarea grown in Serbia (Southeast Europe) obtained by two different methods, steam (SD) and hydrodistillation (HD). GC-MS anal. identified oxygenated monoterpenes as the main class of compounds for all EOs (between 81.8% and 88.2% depending on the distillation process). The most abundant oxygenated monoterpenes were linalyl acetate and linalool. In addition, in vitro antimicrobial (modified resazurin microtitre-plate assay) and antioxidant activities (DPPH· assay) and total polyphenol content of obtained EOs were also evaluated. According to the assay used for the evaluation of the antibacterial activity, Gram-neg. bacteria were more sensitive to S. sclarea EO in comparison to Gram-pos. bacteria. EOs exhibited low antioxidant capacity, below 3% neutralized DPPH· radicals, reaching up to approx. 400 μg AAE mL-1. This study also investigated a possibility for predicting retention indexes (RIs) of compounds isolated from EOs. In total, 78 exptl. obtained RIs were applied to construct the prediction model. The quant. structure-chromatog. retention relationship (QSRR) model was used to anticipate the exptl. obtained RIs. Five mol. descriptors were selected by factor anal. and genetic algorithm to predict RIs. The obtained accuracy of the QSRR model reached r2 = .912, which showed that these models might be applied for predicting retention indexes.

Flavour and Fragrance Journal 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

Morales-Rabanales, Quetzali Nicte published the artcileAntifungal properties of hybrid films containing the essential oil of Schinus molle: Protective effect against postharvest rot of tomato, COA of Formula: C10H18O, the publication is Food Control (2022), 108766, database is CAplus.

The control of postharvest diseases in tomatoes using hybrid films represents an efficient and inexpensive alternative to avoid economic losses. This work reports on the design, characterization, and in situ application of hybrid films containing chitosan combined with the leaf essential oil of Schinus molle (SmEO) as antifungal agents. These materials were tested in situ on Lycopersicon esculentum cv. uva showing symptoms of soft rot caused by Fusarium oxysporum. According to our anal. conditions, SmEO contained β-phellandrene (15.7%), α-phellandrene (12.1%), elemol (9.1%), apiole (6.4%) and camphene (6.2%) as the most abundant volatiles. Four distinct hybrid films were prepared from 1% chitosan combined with different amounts of SmEO (0.05, 0.1, 0.3 and 0.7% w/v) to generate four hybrid films named FSm1, FSm2, FSm3 and FSm4. The spectroscopic properties (FT-IR), texture and thickness (SEM), and optical properties (transmittance) of these films revealed that FSm3 and FSm4 had the best physicochem. and in situ antifungal properties to avoid conidial germination and mycelial proliferation of F. oxysporum. The fruits treated with films and essential oil showed a statistically significant delay (>50%) in mycelial growth compared with the control groups (p < 0.05) and a substantial decrease in conidial viability over 6 days (<2%). According to our results, FSm3 and FSm4 significantly avoided the in situ growth of F. oxysporum in tomatoes. Interestingly, all of the films significantly improved fruit firmness in comparison with untreated tomatoes (p < 0.05). The properties of the films reported in this work may improve the shelf life of Lycopersicon esculentum cv. uva.

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 C10H18O, COA of Formula: C10H18O.

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

Lim, Hyun-Hee published the artcileFlavor components in tobacco capsules identified through non-targeted quantitative analysis, HPLC of Formula: 106-25-2, the publication is Journal of Mass Spectrometry (2022), 57(2), e4811, database is CAplus and MEDLINE.

Tobacco flavors increase the attractiveness of a tobacco brand and ultimately promote addiction. Information about what flavor and how much flavor is in flavor capsules can provide an effective way to regulate tobacco flavor. In this study, 128 flavor chems. were identified and quantified by gas chromatog.-mass spectrometry using libraries and authentic standards Validation of the developed method was performed for interference, detection limits, calibration curves, accuracy, and precision. Menthol was the main ingredient in all capsules, and the carcinogenic pulegone was detected. Detected menthofuran, benzyl alc., geraniol, and eugenol cause toxic or severe irritation, and detected lactones can increase nicotine addiction by inhibiting nicotine metabolism in smokers. Margin of exposures for carcinogenic pulegone and non-carcinogenic menthol were well below safety thresholds, indicating a significant risk of inhalation exposure. It is desirable to prohibit the use of flavor capsules in consideration of human risk.

Journal of Mass Spectrometry 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

Feng, Yan published the artcileGas chromatography-mass spectrometry analysis of floral fragrance-related compounds in scented rose (Rosa hybrida) varieties and a subsequent evaluation on the basis of the analytical hierarchy process, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Plant Physiology and Biochemistry (Issy-les-Moulineaux, France) (2022), 368-377, database is CAplus and MEDLINE.

Scented rose (Rosa hybrida) varieties are valued as ornamentals, but they also contain volatile organic compounds (VOCs) that produce pleasant aromas. In plants, aromas are produced via metabolism during growth, and each aroma compound has a unique function. In this study, the floral aroma compounds of diverse scented rose varieties were analyzed and classified. The VOCs of different rose varieties were qual. and quant. analyzed via headspace solid-phase microextraction combined with gas chromatog. and mass spectrometry. The test materials were the mature flowers of 55 scented rose varieties that were cultivated under identical conditions. Seventeen important aroma compounds were selected and an anal. hierarchy process (AHP)-based method was developed to identify the most suitable essential oil resources, aromatherapy resources, and healthcare resources. A floral fragrance evaluation model was established for the comprehensive evaluation of the scented rose varieties. The 55 varieties were classified into three grades according to their suitability for each use. ′Soeur Emmanuelle′, ′Wollerton Old Hall′, ′Accademia′, and ′Tianmidemeng′ were revealed to be suitable essential oil, aromatherapy, and healthcare resources. On the basis of their aroma compound types, the fifty-five rose varieties were divided into eight groups. The results of this study provide the theor. basis for the classification of rose flower aromas as well as the rational use of diverse rose varieties to further develop the rose industry. nerol, geraniol, citronellol, phenethyl alc., trans-3-hexenyl acetate, 1,3,5-Trimethoxybenzene , phenylethanol acetate, vanillin ace-tate,citronellyl acetate, neryl acetate, hexyl acetate, 3,5-Dimethoxyben-zoic, α-elemene, β-elemene, γ-elemene and myrcene

Plant Physiology and Biochemistry (Issy-les-Moulineaux, France) 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