Detail of "16491-36-4"

Reference

Analysis of the aroma of Sichuan Oolong tea

Analysis of the aroma of Sichuan Oolong tea. Lin, Zhengkui; Hua, Yingfang; Gu, Yuhong (Sichuan Res. Inst. Chem. Ind. Daily Necessities, Peop. Rep. China).Several reagents with their cas registry numbers 1921-70-6 and 31501-11-8 are used here. Youji Huaxue, (1), 21-4 (Chinese) 1984. CODEN: YCHHDX. ISSN: 0253-2786. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The aroma conc. of Sichuan Oolong tea, obtained by distn. under low temp. and reduced pressure, was analyzed with gas chromatog.-mass spectroscopy and checked by the retention values of gas chromatog. The following 19 compds. were identified: acetone [67-64-1], ethyl acetate [141-78-6], cis-3-hexen-1-ol [928-96-1], cis-3-hexenyl acetate [3681-71-8], benzyl alc. [100-51-6], linalool oxide A [34995-77-2], linalool oxide B [5989-33-3], linalool [78-70-6], 2-phenylethanol [60-12-8], linalool oxide C [39028-58-5], cis-3-hexenyl butyrate [16491-36-4], myrcene [123-35-3], cis-3-hexen-1-yl caproate [31501-11-8], jasmone [488-10-8], nerolidol [142-50-7], farnesol [4602-84-0], methyl jasmonate [1211-29-6], n-hexadecane [544-76-3], and 2,6,10,14-tetramethylpentadecane [1921-70-6]. .

Distribution of volatile aroma compounds between pulp and serum of mango juice

Distribution of volatile aroma compounds between pulp and serum of mango juice. El-Nemr, S. E.; Askar, A. (Dep. Food Sci., Univ. Zagazig Suez Canal, Egypt). Dtsch. Lebensm.-Rundsch., 82(12), 383-6 (English) 1986. CODEN: DLRUAJ. ISSN: 0012-0413. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The distribution of volatile aroma compds. between pulp and serum of mango juice was investigated by means of std.-controlled distn.-extn., liq.-solid chromatog., gas-liq. chromatog., and mass spectrometry. Fifty-five compds. 16491-36-4 and 27400-72-2 are cas registry numbers of chemicals which are used as reagents here. were identified and measured. Terpene hydrocarbons were almost (>90%) exclusively assocd. with the pulp of mango juice, including the most important aroma compds., such as cis-ocimene [27400-71-1], car-3-ene [13466-78-9] and a-terpinolene [586-62-9]. About 72% of the oxygenated compds. were assocd. with the pulp. Some important compds., such as g-octalactone [104-50-7], were mainly assocd. with the serum. The use of serum-pulp sepn. method for the concn. of mango juice may have an important effect in reducing aroma deterioration during concn. .