Category: 3391-86-4

Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes was written by Xia, Rongrong;Wang, Zicheng;Xu, Heran;Hou, Zhenshan;Li, Yunting;Wang, Yafei;Feng, Yao;Zhang, Xiang;Xin, Guang. And the article was included in LWT–Food Science and Technology in 2022.Reference of 3391-86-4 This article mentions the following:

Oudemansiella raphanipes (O. raphanipes) has recently been gaining popularity due to its active and flavor compounds In this study, the profiles of phenolics, flavonoids, non-volatile and volatile compounds of fresh O. raphanipes were subjected to cutting root (CR) and pulling root (PR) harvesting methods during different storage temperatures (5°C and 20°C) were investigated. The results showed that CR treatment effectively increased phenolic and flavonoid contents, maintained the sensory scores and the umami value based on e-tongue, increased more C8 volatile contents, and inhibited off-flavor acids production during 5°C storage. The EUC values of the fresh O. raphanipes ranged from 4.72 to 23.66 g monosodium glutamate (MSG) 100 g-1, which TAVs were at a relatively high level in CR treatment than in PR treatment. A two-way anal. of variance (ANOVA) and principal component anal. (PCA) revealed statistically significant differences in different harvesting methods that affected the mushroom flavor. Eleven components were screened as taste characteristics contributors by partial least squares regression model (PLS-R) anal., including Glu, umami nucleotides, and 1-octene-3-ol and 3-octanone. Thus, the cutting root treatment is a promising method for obtaining the high flavor quality of fresh O. raphanipes during cooling storage. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Reference of 3391-86-4).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Reference of 3391-86-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Enriching volatile aromatic compounds of lavender hydrolats by PDMS/ceramic composite membranes was written by Xu, Shuainan;Zuo, Chengye;Sun, Xuefei;Ding, Xiaobin;Zhong, Zhaoxiang;Xing, Weihong;Jin, Wanqin. And the article was included in Separation and Purification Technology in 2022.Name: Oct-1-en-3-ol This article mentions the following:

Lavender hydrolats are of low value due to its low aromatic compound concentration This work applied polydimethylsiloxane (PDMS) /ceramic composite membranes to enrich volatile aromatic compounds (linalool, terpinen-4-ol, α-terpineol, and camphor) of lavender hydrolats for improving antioxygenic property. The effect of operating conditions on the enrichment was systematically studied. The results showed that the fluxes of the four aromatic compounds increased with the increase of feed concentration in the binary simulation system. The enrichment factor of camphor increased more significantly than other components with the increase of flow velocity and the total flux was basically unchanged in pervaporation. The flux of lavender hydrolats was 254.84 g·m^-2·h^-1, the enrichment factors of linalool, terpinen-4-ol, α-terpineol, and camphor were found to be 5.64, 4.56, 2.59 and 15.31 at 40°C, resp. The free radical scavenging rate of enriched lavender hydrolats was significantly improved. This work provides a basis for the recovery of aromatic compounds from lavender hydrates by using PDMS/ceramic composite membranes. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Name: Oct-1-en-3-ol).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Name: Oct-1-en-3-ol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Effect of pulse light on the quality of refrigerated (4°C) large yellow croaker (Pseudosciaena crocea) was written by Zhang, Jianyou;Zhou, Guangcheng;Ji, Shengqiang;Zou, Ligen;Liang, Jianqin;Walayat, Noman;Chen, Jiang;Fei, Lyu;Ding, Yuting. And the article was included in LWT–Food Science and Technology in 2022.Category: alcohols-buliding-blocks This article mentions the following:

This study mainly analyzed the changes of quality of large yellow croaker treated by pulsed light during storage at 4°C by studying TVC, TVB-N, TBARS, color, texture, sensory evaluation and volatile substances. The large yellow croaker was treated with different intensities (100, 200, 300, 400 and 500 J/pulse) of PL for 30 pulses. The results showed that the initial sterilization efficiency of 300 J/pulse PL group could reach to 86.27 ± 4.32%. And the TVB-N and TBARS increased at a slower rate in the 300 J/pulse group compared to the control group during storage. Furthermore, the L* and a* color parameters of 300 J/pulse group decreased more slowly than the control group. Besides that, the texture and the sensory evaluation score were also better than control group at the same storage time. The shelf life of large yellow croaker could be extended by 2-3 days after PL treatment. However, the 500 J/pulse PL group had increased lipid oxidation and resulted in some sulfur and metallic odor. To sum up, the PL technol. presented the potential effect to improve the shelf life of large yellow croaker, but it is necessary to further optimize the processing conditions of PL. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Category: alcohols-buliding-blocks).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Category: alcohols-buliding-blocks

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste was written by Yu, Jing;Lu, Kuan;Zi, Jiwei;Yang, Xihong;Zheng, Zuoxing;Xie, Wancui. And the article was included in Food Chemistry in 2022.Application In Synthesis of Oct-1-en-3-ol This article mentions the following:

Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technol. The present study investigated the effect of combined use of halophilic bacteria as starters on the sensory and flavor characteristics of rapidly fermented shrimp paste. Sensory evaluation indicated that the starter-inoculated samples had high texture, appearance, and overall quality scores. Headspace gas chromatog.-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS) identified 95 volatile compounds, the fingerprint profiles of the starter-inoculated samples were similar to those of the traditional sample. Notably, the content of benzaldehyde, phenylethylaldehyde, and 3-methylbutyraldehyde increased significantly in the starter-inoculated samples (p < 0.05), which may provide an intense malt, caramel, and pleasant odor. Although the content of certain flavor substances in the starter-inoculated samples was lower than those of traditional sample, the use significantly reduced the fermentation time and mimicked the flavor profile of traditional shrimp paste to some extent. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Application In Synthesis of Oct-1-en-3-ol).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Application In Synthesis of Oct-1-en-3-ol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Inhibition of cholesterol biosynthesis promotes the production of 1-octen-3-ol through mevalonic acid was written by Jin, Yuxi;Yuan, Xiaoya;Liu, Jianfeng;Wen, Jie;Cui, Huanxian;Zhao, Guiping. And the article was included in Food Research International in 2022.COA of Formula: C8H16O This article mentions the following:

1-Octen-3-ol makes an important contribution to meat flavor. The goal of this study was to identify the metabolic pathways of 1-octen-3-ol formation in meat. We found 218 metabolites associated with 1-octen-3-ol content in 20 samples of chicken meat, including mevalonic acid (pos. correlation), corticosterone (neg. correlation), and other lipids and lipid-like mols. Among these 218 metabolites, 17 metabolites were differentially expressed in different 1-octen-3-ol content groups. Similarly, 37 genes were not only differentially expressed, but were significantly correlated with 1-octen-3-ol. The regulation of HSP90AA1, PTPN9, and other genes converted more mevalonic acid to 1-octen-3-ol. Meanwhile, mevalonic acid, a key material in the synthesis of cholesterol, caused a decrease in corticosterone content, affecting ZNF414 and KLF15 gene expression. These findings reveal the effect of cholesterol on 1-octen-3-ol content, as well as a pos. regulation of mevalonic acid on the production of 1-octen-3-ol in chicken meat. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4COA of Formula: C8H16O).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.COA of Formula: C8H16O

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose was written by Li, Cong;Al-Dalali, Sam;Wang, Zhouping;Xu, Baocai;Zhou, Hui. And the article was included in Food Chemistry in 2022.Electric Literature of C8H16O This article mentions the following:

To clarify the characteristic aroma substances of water-boiled salted duck (WSD), headspace-gas chromatog.-mass spectrometry-olfactometry (HS-GC-MS-O), gas chromatog.-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) were used to analyze the volatile flavor profile of three types of WSD (containing four samples). Thirty-one and fifty volatile flavor components were identified by GC-MS and GC-IMS, including aldehydes, alcs., esters, ketones, hydrocarbons, and others. The characteristic aroma compounds of WSD, including pentanal, hexanal, heptanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, (E)-2-nonenal, decanal, 1-octen-3-ol, 1-octanol, 1-pentanol, Et acetate, D-limonene, and 2-pentylfuran, were confirmed by GC-O, odor activity values (OAVs), and aroma-recombination and omission experiments The aroma description of these aroma-active compounds can be divided into 6 categories, namely, “fruity”, “mushroom”, “fat”, “sweet”, “faint scent” and “potato, scorch” aromas. The difference between samples was mainly caused by the differential volatile compounds, followed by the identification method. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Electric Literature of C8H16O).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Electric Literature of C8H16O

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages was written by Zhang, Lang;Badar, Iftikhar Hussain;Chen, Qian;Xia, Xiufang;Liu, Qian;Kong, Baohua. And the article was included in Food Control in 2022.Quality Control of Oct-1-en-3-ol This article mentions the following:

This study evaluated changes in flavor, heterocyclic aromatic amines (HAAs), and quality characteristics of roasted chicken drumsticks at three different processing stages: marinating (MS), low-temperature roasting (LRS), and high-temperature roasting (HRS). Raw chicken drumsticks (RC) served as the control. Water content and L-value were significantly highest (P < 0.05), whereas a-value and b-value were significantly lowest (P < 0.05) in the HRS sample. Furthermore, the HRS sample had a significantly higher (P < 0.05) pH value than the RC, MS, and LRS samples. A total of 48 different volatile compounds were detected and electronic nose results indicated similar odor profiles between the MS and LRS samples. The LRS and HRS samples had significantly higher (P < 0.05) contents of PhIP, Harman, and Norharman than the RC and MS samples, which can be explained by the higher contents of precursors phenylalanine, tryptophan, and creatinine in the LRS and HRS samples compared to those in the RC and MS samples. Correlation anal. result indicated that the aldehydes and ketones are responsible for the PhIP, Harman, and Norharman formation. These results provide guidance for revealing the flavor and HAA formation of roasted chicken during processing. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Quality Control of Oct-1-en-3-ol).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Quality Control of Oct-1-en-3-ol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Insight into the aroma dynamics of Dongpo pork dish throughout the production process using electronic nose and GCxGC-MS was written by Li, Weili;Zheng, Lanting;Xiao, Yue;Li, Liangchao;Wang, Ning;Che, Zhenming;Wu, Tao. And the article was included in LWT–Food Science and Technology in 2022.Quality Control of Oct-1-en-3-ol This article mentions the following:

In this study, the aroma dynamic changes throughout the manufacturing process of Dongpo pork dish (DPD) model were investigated with electronic nose and two-dimensional gas chromatog. coupled with mass spectrometry (GC x GC-MS). The results of both electronic nose and GC x GC-MS studies were consistent in that the frying and steaming stages had the greatest effect on the aroma composition of DPD. A total of 111 volatiles were detected, 59 of which were key volatiles. The odor activity analyses further revealed that pentanal, hexanal, 1-octen-3-ol, 2,3-pentanedione and (E)-2-octenal as key aroma contributors during the frying stage, while 3-methylbutyraldehyde were mainly formed during the steaming stage. These aromas were mainly generated through the thermal degradation of lipids and the Maillard reaction. Hence, this study, for the first time, provided some profound insights for the industrial production and flavor control of DPD products. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Quality Control of Oct-1-en-3-ol).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Quality Control of Oct-1-en-3-ol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Longitudinal two-dimensional gas chromatography mass spectrometry as a non-destructive at-line monitoring tool during cell manufacturing identifies volatile features correlative to cell product quality was written by Jimenez, Angela C.;Heist, Christopher A.;Navaei, Milad;Yeago, Carolyn;Roy, Krishnendu. And the article was included in Cytotherapy in 2022.Recommanded Product: 3391-86-4 This article mentions the following:

Cell therapies have emerged as a potentially transformative therapeutic modality in many chronic and incurable diseases. However, inherent donor and patient variabilities, complex manufacturing processes, lack of well-defined critical quality attributes and unavailability of in-line or at-line process or product anal. technologies result in significant variance in cell product quality and clin. trial outcomes. New approaches for overcoming these challenges are needed to realize the potential of cell therapies. Here the authors developed an untargeted two-dimensional gas chromatog. mass spectrometry-based method for non-destructive longitudinal at-line monitoring of cells during manufacturing to discover correlative volatile biomarkers of cell proliferation and end product potency. Specifically, using mesenchymal stromal cell cultures as a model, the authors demonstrated that GCxGC-MS of the culture medium headspace can effectively discriminate between media types and tissue sources. Headspace GCxGC-MS identified specific volatile compounds that showed a strong correlation with cell expansion and product functionality quantified by indoleamine-2,3-dioxygenase and T-cell proliferation/suppression assays. Addnl., the authors discovered increases in specific volatile metabolites when cells were treated with inflammatory stimulation. This work establishes GCxGC-MS as an at-line process anal. technol. for cell manufacturing that could improve culture robustness and may be used to non-destructively monitor culture state and correlate with end product function. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Recommanded Product: 3391-86-4).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Recommanded Product: 3391-86-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Oxidative stability of chicken burgers using organic coffee husk extract was written by de Farias Marques, Antonia Dayane Jenyffer;de Lima Tavares, Jerffeson;de Carvalho, Leila Moreira;Leite Abreu, Thaianaly;Alves Pereira, Deyse;Moreira Fernandes Santos, Miriane;Suely Madruga, Marta;de Medeiros, Lorena Lucena;Kenia Alencar Bezerra, Taliana. And the article was included in Food Chemistry in 2022.Synthetic Route of C8H16O This article mentions the following:

The antioxidant capacity of organic coffee husk extract (Coffee arabica L.) added to chicken burgers was evaluated. Two formulations were prepared: with addition of the extract (100 and 200 ppm CAE/kg), in addition to control formulations without the addition of antioxidant, and with the addition of synthetic antioxidant. The products were characterized by phys. and chem. anal. and analyzed for oxidative stability during 45 days of storage under freezing. The addition of extract in the proportion of 200 ppm CAE/kg of hamburger revealed efficacy against lipid oxidation equivalent to treatment with a synthetic antioxidant. As for protein oxidation, there was no pro or antioxidant influence in the treatments. The addition of organic coffee husk extract to chicken hamburgers is thus indicated, being considered as a potential natural additive. In addition, the use of coffee husks helps to minimize the lager amounts of agro-industrial byproducts generated by the coffee industry. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Synthetic Route of C8H16O).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Synthetic Route of C8H16O

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts