Category: 78-70-6

Munoz-Gonzalez, Carolina; Feron, Gilles; Canon, Francis published the artcile< Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort>, Recommanded Product: 3,7-Dimethylocta-1,6-dien-3-ol, the main research area is Interindividual differences aroma release PTRMS Age BMI Saliva; Salivary antioxidant capacity Personalized nutrition; Age; BMI; In vivo aroma release; Interindividual differences; PTR-MS; Personalized nutrition; Saliva; Salivary antioxidant capacity.

Malnutrition is a serious problem in the elderly while understanding flavor perception could be a tool for controlling appetite or food choices. To increase our knowledge, we characterised the health and oral physiol. (oral volume, swallowing tongue force, number of teeth and salivary flow rate, protein content and antioxidant capacity) of a cohort of 54 community-dwelling French elderly as well as their individual retronasal release of five aroma compounds (2-pentanone, 2-nonanone, 2,3-hexanedione, octanal and linalool) by proton-transfer-reaction mass spectrometry (PTR-MS). In general, large variability across participants was observed in both oral physiol. (>40%) and retronasal aroma release (>56%) parameters. Multivariate analyses revealed a relationship between physiol. parameters (mostly salivary antioxidant capacity) and retronasal aroma release that explained up to 46% of the variability observed This study provides new insights to understand retronasal aroma release in the elderly that could contribute to the development of personalised nutrition strategies.

Food Chemistry published new progress about Homo sapiens. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Recommanded Product: 3,7-Dimethylocta-1,6-dien-3-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Pacheco-Hernandez, Yesenia; Sanchez-Hernandez, Gloria Rubi; Reyes-Cervantes, Eric; Romero-Arenas, Omar; Perez-Xochipa, Ivonne; Villa-Ruano, Nemesio published the artcile< Chemical Variation and Pharmacological Properties of Dyssodia decipiens Essential Oil>, Product Details of C10H18O, the main research area is verbenone limonene beta caryophyllene linalool essential oil Dyssodia; Dyssodia decipiens; bioactive compounds; biological activity; flavor and fragrances; volatile profiling.

Dyssodia decipiens is one of the seven recognized species within the Dyssodia genus, which has economic and social relevance in Mexico. Herein, we report on the volatile characterization and pharmacol. activity of D. decipiens. The essential oils (2017-2019) contained verbenone (30.8-60.9%), limonene (5.6-35.5%), β-caryophyllene (7.8-19.8%) and linalool (4.5-12.4%) as major constituents along the studied years. Antifungal properties were probed on Candida albicans ATCC 90028, ATCC 10231 (fluconazole resistant) and five clin. isolates (IS1-IS5). Flower essential oils had the best anti-C. albicans activity (MIC 59.2-93.5μg mL-1), and limonene (MIC 125.5-188.4μg mL-1) and β-caryophyllene (MIC 104.3-184.2μg mL-1) were involved in this effect. SEM examination revealed that D. decipiens essential oils produced an evident lysis on the fungus. Mosquito repellent activity was demonstrated on Aedes aegypti, a vector of dengue, chikungunya and zika viruses. The repellent activity of leaf essential oils (20%) was effective within 1-5 h post-treatment (>90%) and it was stronger (p<0.01) than that of com. DEET. The evaluation of the four major volatiles (10% each) produced similar results to those of essential oils. Finally, leaf essential oils showed a moderate antiproliferative activity on the lines OVCAR-3 (LD50 56.5-85.7μg mL-1), and verbenone (LD50 65.3μg mL-1) and β-caryophyllene (LD50 43.6μg mL-1) were linked to this effect. Chemistry & Biodiversity published new progress about Aedes aegypti. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Product Details of C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yuan, Chunyu; Shin, Myeongcheol; Park, Youngjae; Choi, Byoungyun; Jang, Seokhui; Lim, Chaejin; Yun, Hye Sup; Lee, Im-Soon; Won, So-Yoon; Cho, Kyoung Sang published the artcile< Linalool alleviates Aβ42-induced neurodegeneration via suppressing ROS production and inflammation in fly and rat models of Alzheimer's disease>, Product Details of C10H18O, the main research area is .

Terpenes are vital metabolites found in various plants and animals and known to be beneficial in the treatment of various diseases. Previously, our group identified terpenes that increased the survival of Alzheimer’s disease (AD) model flies expressing human amyloid β (Aβ) and identified linalool as a neuroprotective terpene against Aβ toxicity. Linalool is a monoterpene that is commonly present as a constituent in essential oils from aromatic plants and is known to have anti-inflammatory, anticancer, antihyperlipidemia, antibacterial, and neuroprotective properties. Although several studies have shown the beneficial effect of linalool in AD animal models, the mechanisms underlying the beneficial effect of linalool on AD are yet to be elucidated. In the present study, we showed that linalool intake increased the survival of the AD model flies during development in a dosedependent manner, while the survival of wild-type flies was not affected even at high linalool concentrations Linalool also decreases Aβ-induced apoptosis in eye disks as well as the larval brain. Moreover, linalool intake was found to reduce neurodegeneration in the brain of adult AD model flies. However, linalool did not affect the total amount of Aβ42 protein or Aβ42 aggregation. Rather, linalool decreased Aβ-induced ROS levels, oxidative stress, and inflammatory response in the brains of AD model flies. Furthermore, linalool attenuated the induction of oxidative stress and gliosis by Aβ1-42 treatment in the rat hippocampus. Taken together, our data suggest that linalool exerts its beneficial effects on AD by reducing Aβ42-induced oxidative stress and inflammatory reactions.

Oxidative Medicine and Cellular Longevity published new progress about 78-70-6. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Product Details of C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhou, Ying; Deng, Rufang; Xu, Xinlan; Yang, Ziyin published the artcile< Enzyme Catalytic Efficiencies and Relative Gene Expression Levels of (R)-Linalool Synthase and (S)-Linalool Synthase Determine the Proportion of Linalool Enantiomers in Camellia sinensis var. sinensis>, COA of Formula: C10H18O, the main research area is linalool synthase Camellia enzyme kinetic stress; Camellia sinensis; aroma; chirality; enzyme kinetics; linalool; stresses; tea; volatile.

Linalool is abundant in tea leaves and contributes greatly to tea aroma. The two isomers of linalool, (R)-linalool and (S)-linalool, exist in tea leaves. Our study found that (R)-linalool was the minor isomer in nine of Camellia sinensis var. sinensis cultivars. The (R)-linalool synthase of tea plant CsRLIS was identified subsequently. It is a chloroplast-located protein and specifically catalyzes the formation of (R)-linalool in vitro and in vivo. CsRLIS was observed to be a stress-responsive gene and caused the accumulation of internal (R)-linalool during oolong tea manufacture, mech. wounding, and insect attack. Further study demonstrated that the catalytic efficiency of CsRLIS was much lower than that of (S)-linalool synthase CsSLIS, which might explain the lower (R)-linalool proportion in C. sinensis var. sinensis cultivars. The relative expression levels of CsRLIS and CsSLIS may also affect the (R)-linalool proportions among C. sinensis var. sinensis cultivars. This information will help us understand differential distributions of chiral aroma compounds in tea.

Journal of Agricultural and Food Chemistry published new progress about Arabidopsis. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, COA of Formula: C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Brain, K. R.; Green, D. M.; Jones, A. C.; Walters, K. A.; Api, A. M.; Selechnik, D.; Joshi, K. published the artcile< In vitro human skin absorption of linalool: Effects of vehicle composition, evaporation and occlusion on permeation and distribution>, Synthetic Route of 78-70-6, the main research area is Linalool; Occlusion; Vehicle effects.

In vitro human skin permeation and distribution of the fragrance material linalool (3,7-dimethyl-1,6-octadien-3-ol, CAS Number 78-70-6) following application in a range of single and mixed vehicles was determined, under unoccluded and occluded conditions, using human epidermal membranes. Vehicles were (70/30 volume/volume) ethanol[EtOH]/water, dipropyleneglycol [DPG], di-Et phthalate [DEP], (25/75 volume/volume) EtOH/DEP, (25/75 volume/volume) EtOH/DPG and petrolatum. Worst case absorbed dose values (% applied dose) for linalool under unoccluded conditions varied from 1.84% (DPG) to 4.08% (EtOH/water) and under occluded conditions from 5.9% (DEP) to 14.7% (EtOH/water). Occlusion always increased absorption but the magnitude of the effect varied with the vehicle from 2 to 6-fold. This study demonstrated that in vitro human skin permeation of linalool varied quite widely between test vehicles and that the magnitude of the effect of occlusion was also vehicle dependent. This was particularly significant in view of the reported variations in biol. responses using different vehicles (Lalko et al., 2004; Politano et al., 2006).

International Journal of Pharmaceutics (Amsterdam, Netherlands) published new progress about 78-70-6. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Synthetic Route of 78-70-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Xu, Yanqun; Tong, Zhichao; Zhang, Xing; Wang, Youyong; Fang, Weiguo; Li, Li; Luo, Zisheng published the artcile< Unveiling the Mechanisms for the Plant Volatile Organic Compound Linalool To Control Gray Mold on Strawberry Fruits>, Application of C10H18O, the main research area is linalool Botrytis gray mold strawberry volatile substance mitochondrial disfunction; ATP production; linalool; mitochondrial membranes; oxidative stress; strawberry; volatiles.

Fungal infections significantly alter the emissions of volatile organic compounds (VOCs) by plants, but the mechanisms for VOCs affecting fungal infections of plants remain largely unknown. Here, we found that infection by Botrytis cinerea upregulated linalool production by strawberries and fumigation with linalool was able to inhibit the infection of fruits by the fungus. Linalool treatment downregulated the expression of rate-limiting enzymes in the ergosterol biosynthesis pathway, and this reduced the ergosterol content in the fungi cell membrane and impaired membrane integrity. Linalool treatment also caused damage to mitochondrial membranes by collapsing mitochondrial membrane potential and also downregulated genes involved in ATP production, resulting in a significant decrease in the ATP content. Linalool treatment increased the levels of reactive oxygen species (ROS), in response to which the treated fungal cells produced more of the ROS scavenger pyruvate. RNA-Seq and proteomic anal. data showed that linalool treatment slowed the rates of transcription and translation.

Journal of Agricultural and Food Chemistry published new progress about Botrytis cinerea. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Application of C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Benny, Anju; Thomas, Jaya published the artcile< Essential Oils as Treatment Strategy for Alzheimer's Disease: Current and Future Perspectives>, Reference of 78-70-6, the main research area is review Salvia Melissa Alzheimers disease essential oil therapeutics linalool.

A review. Alzheimer’s disease is a multifarious neurodegenerative disease that causes cognitive impairment and gradual memory loss. Several hypotheses have been put forward to postulate its pathophysiol. Currently, few drugs are available for the management of Alzheimer’s disease and the treatment provides only symptomatic relief. Our aim is to review the relevant in vitro, in vivo, and clin. studies focused toward the potential uses of essential oils in the treatment of Alzheimer’s disease. Scientific databases such as PubMed, ScienceDirect, Scopus, and Google Scholar from Apr. 1998 to June 2018 were explored to collect data. We have conducted wide search on various essential oils used in different models of Alzheimer’s disease. Out of 55 essential oils identified for Alzheimer’s intervention, 28 have been included in the present review. A short description of in vivostudies of 13 essential oils together with clin. trial data of Salvia officinalis, Salvia lavandulifolia, Melissa officinalis, Lavandula angustifolia, and Rosmarinus officinalishave been highlighted. In vitrostudies of remaining essential oils that possess antioxidant and anticholinesterase potential are also mentioned. Our literary survey revealed encouraging results regarding the various essential oils being studied in preclin. and clin. studies of Alzheimer’s disease with significant effects in modulating the pathol. through anti-amyloid, antioxidants, anticholinesterase, and memory-enhancement activity.

Planta Medica published new progress about Alzheimer disease. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Reference of 78-70-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yu, Zhenming; Zhao, Conghui; Zhang, Guihua; Da Silva, Jaime A. Teixeira; Duan, Jun published the artcile< Genome-wide identification and expression profile of TPS Gene family in Dendrobium officinale and the role of DoTPS10 in linalool biosynthesis>, Application of C10H18O, the main research area is tps10 tps linalool gene expression Dendrobium; abiotic stress; methyl jasmonate; orchids; terpene synthase; terpenes.

Terpene synthase (TPS) is a critical enzyme responsible for the biosynthesis of terpenes, which possess diverse roles in plant growth and development. Although many terpenes have been reported in orchids, limited information is available regarding the genome-wide identification and characterization of the TPS family in the orchid, Dendrobium officinale. By integrating the D. officinale genome and transcriptional data, 34 TPS genes were found in D. officinale. These were divided into four subfamilies (TPS-a, TPS-b, TPS-c, and TPS-e/f). Distinct tempospatial expression profiles of DoTPS genes were observed in 10 organs of D. officinale. Most DoTPS genes were predominantly expressed in flowers, followed by roots and stems. Expression of the majority of DoTPS genes was enhanced following exposure to cold and osmotic stresses. Recombinant DoTPS10 protein, located in chloroplasts, uniquely converted geranyl diphosphate to linalool in vitro. The DoTPS10 gene, which resulted in linalool formation, was highly expressed during all flower developmental stages. Me jasmonate significantly up-regulated DoTPS10 expression and linalool accumulation. These results simultaneously provide valuable insight into understanding the roles of the TPS family and lay a basis for further studies on the regulation of terpenoid biosynthesis by DoTPS in D. officinale.

International Journal of Molecular Sciences published new progress about Abies grandis. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Application of C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mohamadi Alasti, Fariba; Asefi, Narmela; Maleki, Ramin; SeiiedlouHeris, Seiied Sadegh published the artcile< Investigating the flavor compounds in the cocoa powder production process>, Computed Properties of 78-70-6, the main research area is flavor cocoa powder potassium carbonate gas chromatog; mass spectrometry; Alkalization; cocoa powder; gas chromatography; roasting; volatile flavor compounds.

Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. This study examined the industrial processes influencing the flavor of cacao beans. The Ivory Coast cacao beans were used after their alk. treatment with potassium carbonate (up to pH 7.5-8) and being roasted at 115-120°C for 60-70 min. The volatile components were extracted using Likens-Nickerson simultaneous distillation-extraction (SDE) apparatus The volatile compound profiles were identified by means of gas chromatog.-mass spectrometry (GC-MS), as a result of which several compounds (alcs., carboxylic acids, aldehydes, ketones, esters, and pyrazines) were recognized. Alkalization and roasting were shown to be two important steps in the cacao beans processing that can affect the final cocoa powder flavor. In addition, pyrazines and esters were two major groups of flavor compounds formed during the roasting stage by the Maillard reaction. The percentage of 2,3,5,6-tetramethylpyrazine was detected in the cacao beans equal to 0.5%. After the liquor pressing stage, tetramethylpyrazine increased to its highest amount (3%) in cocoa powder. It was found that the cocoa powder contained 2.69% of tetramethylpyrazine, 3.22% iso-Bu benzoate, and 1.38% linalool. The highest percentage of increase in the mean amounts of 2,3,5,6-tetramethylpyrazine, iso-Bu benzoate, and linalool were observed in the roasting stage, after which the percentages diminished.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Computed Properties of 78-70-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lafontaine, Scott; Varnum, Scott; Roland, Aurelie; Delpech, Stephane; Dagan, Laurent; Vollmer, Daniel; Kishimoto, Toru; Shellhammer, Thomas published the artcile< Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping>, Product Details of C10H18O, the main research area is hop oil ripening beer aroma thiol; 3-Mercaptohexanol (PubChem CID: 521348); 3-Mercaptohexylacetate (PubChem CID: 17774879); 4-Methyl-4-mercaptopentan-2-one (PubChem CID: 88290); Beer; Dry-hopping; Geraniol (PubChem CID: 637566); Harvest maturity; Hop quality; Humulone (PubChem CID: 442911); Humulus lupulus; Linalool (PubChem CID: 6549); Polyfunctional thiols; Sensory; β-Myrcene (PubChem CID: 31253).

The impact of ripening on the dry-hop aroma potential and chem. development of Cascade hops is not well understood. Therefore, 5-6 weekly hop samples were collected over the 2014, 2015 and 2016 harvests. Concentrations of humulones did not change as a function of harvest date, while total hop essential oil content displayed significant pos. trends. Concentrations of thiol precursors decreased over harvest while concentrations of free thiols increased. These weekly samples were used to dry-hop an unhopped base beer. Overall hop aroma intensity and citrus quality attributed to beer during dry-hopping increased as a function of harvest date. These results suggest that for brewers to maximize the efficiency of hop usage, early harvested Cascades might be better for bittering, while, later harvested Cascades might be better for dry-hopping or aroma additions because they attributed more intense citrus aromas to beer and had higher concentrations of free thiols and terpene alcs.

Food Chemistry published new progress about Beer. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Product Details of C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts