Kim, Da-Som;Kim, Hoe Sung;Lee, Jookyeong;Pan, Jeong Hoon;Kim, Young Jun;Kim, Jae Kyeom;Woo, Seongmin;Shin, Eui-Cheol published 《Wasabia koreana Nakai: a preliminary study on nutrients and chemical compounds that may impact sensory properties》. The research results were published in《Molecules》 in 2018.Category: alcohols-buliding-blocks The article conveys some information:
In this study, the nutritional, functional, and chem. measurements of sensory attributes of different parts of wasabi, namely, leaf, petiole, and rhizome, were investigated. Proximate composition anal. showed the presence of high amounts of carbohydrates in the rhizome and amino acid composition anal. confirmed high proportions of glutamic acid and aspartic acid in all three parts. While proximate composition showed low lipid content in wasabi, ω-3 fatty acids accounted for a high proportion (>44%) of the total lipids. Wasabi leaves had high vitamin C and total phenolic contents, and thus demonstrated antioxidant capacity. Allyl isothiocyanate, which gives wasabi its characteristic pungent taste, was identified by gas chromatog./mass spectrometry and an electronic nose. On an electronic tongue, wasabi leaves showed compounds associated with sourness and saltiness while the petiole had high content of compounds associated with sweetness and bitterness. This study provides basic data for the utilization of wasabi parts as food materials based on their nutritional, functional, and chem. measure of sensory attributes. To complete the study, the researchers used 2,5-Dimethyl-2,5-hexanediol (cas: 110-03-2) .
2,5-Dimethyl-2,5-hexanediol(cas:110-03-2) was used in the synthesis of six- and seven-membered heterocyclic boron compounds containing intramolecular N-B bond.Category: alcohols-buliding-blocks
Reference:
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