An article Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages WOS:000489885300010 published article about AROMA COMPOUNDS; SENSORY EVALUATION; RASPBERRY FRUIT; ANTHOCYANINS; PRECURSORS; EXTRACT; IDENTIFICATION; QUANTITATION; MONOTERPENES; HYDROLYSIS in [Yu, Ai-Nong; Zheng, Fu-Ping; Sun, Bao-Guo] BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China; [Yu, Ai-Nong; Yang, Yi-Ni; Yang, Yan] Hubei Univ Nationalities, Sch Chem & Environm Engn, Enshi 445000, Hubei, Peoples R China in 2019.0, Cited 48.0. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6. Name: Benzyl Alcohol
The aim of the present study was to investigate the free and bound volatiles in the Rubus coreanus (RC) fruits of different ripening stages. Thirty-seven free volatiles and 28 bound volatiles were identified in RC fruit for the first time. The contents of free (E)-2-hexen-1-ol, 1-hexanol, 2-heptanol, beta-myrcene, (E), (Z)-beta-ocimene, allo-ocimene, linalool, cosmene, alpha-terpineol, methyl salicylate, eugenol, and beta-damascenone remain high, and increased with the ripening of RC fruit. The contents of 11 bound volatiles decreased during the ripening, and became lower than the contents of their free volatiles in the ripe fruit. The ripe black fruit is closely correlated to the free nonanal, sulcatone, (E)-2-hexen-1-ol, 1-hexanol, 2-heptanol, 1-heptanol, 1-nonanol, (E)-linalool oxide (furanoid), and beta-damascenone, and bound (E)-2-hexen-1-ol and (E)- beta-ocimene. The ripe RC fruit is more fruity and floral than unripe fruit. The gradually hydrolyzed bound volatiles can enhance the fruity, floral, and herbaceous odors. Practical applications Rubus coreanus (RC) fruit is a functional natural fruit. Both fresh and processed Rubus coreanus fruits including jams, confitures, wine, yogurt, vinegar, and beverages, as well as ingredients in functional foods or cosmetics have been extensively consumed. However, the free and bound aroma compounds in RC fruit have not been well understood. This work illustrates the contributions of free and bound volatiles to the flavor of RC fruit.
Name: Benzyl Alcohol. About Benzyl Alcohol, If you have any questions, you can contact Yu, AN; Yang, YN; Yang, Y; Zheng, FP; Sun, BG or concate me.
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Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles